Sausage and Potato Quiche

6 – 8 small (2 in diameter) red or white or purple potatoes. Use all three for  color.

4 eggs

Pie crust, unbaked

1 cup half and half

1 cup milk

8 – 10 sausage links, cooked and crumbled*

Rosemary, tarragon, parsley, salt, pepper

2 tablespoons olive oil and 1 tablespoon butter

1 small onion

2 cloves garlic

*Use soy sausage links if you prefer.

1. Steam the potatoes, cool slightly, and cut into small pieces – approx.  1 centimeter cubes

2. Mince the onion and garlic and sauté until tender.

3. Add the potatoes and spices to the onion and garlic mixture. Cook until the potatoes are coated with oil and spices.

4. Cook the sausage and crumble.

5. Press the pie crust into a 10 inch cast iron skillet.

6. Beat the eggs; add salt and pepper and milk.

7. Spoon the potatoes and sausage into the pie crust; add the egg/milk mixture.

8. Bake covered at 325 for about 40 minutes; uncover and bake for another 20 minutes or until the middle is firm.

Serve as a breakfast, brunch, lunch, or dinner entrée.

If you want to go fast, go alone. If you want to go far, go together.

~ African Proverb

 

Tomato Basil Quiche

¾ cup stewed tomatoes, drained

¾ cup fresh chopped basil

½ pound jack cheese, grated

¼ pound grated Parmesan

4 large eggs

2 cups half and half

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 uncooked pie crust

Beat the eggs and add milk, half and half, basil and seasonings. Add cheeses and tomatoes, and pour into pie crust.

The crust can be pressed into a 10 inch cast iron skillet or a large glass quiche plate. 
For a no wheat option, simply skip the crust.
 
Bake covered with foil at 325 degrees for about 40 minutes. Uncover and bake for about 20 – 30 minutes more or until the quiche is firm in the center.

This works as a brunch or a dinner item. For breakfast, serve with corn muffins or popovers. As a dinner entrée, serve with salad and bread.

Stay hungry; stay foolish.

Stewart Brand, Whole Earth Catalog

 

Triple Chocolate Crunch

This recipe can be used for cookies or brownies.

¾ cup butter

1 cup brown sugar

1 egg

1 teaspoon vanilla

½ teaspoon salt

¼ cup flax seeds

1 cup quick oatmeal

½ cup chopped pecans

1 cup sweetened coconut

½ cup chocolate sauce

½ cup chocolate small chocolate pieces

1½ cup flour plus 1/3 cup cocoa powder

Make cylinders of the dough – about 2 inches in diameter.

Refrigerate for 24 – 48 hours.

Cut dough into slices about ¼ inch thick

Bake at 325 for 15 minutes.

OR Pour batter into a greased and floured 9x 9 pan, refrigerate for 24 hours,  and bake for 35 – 40 minutes at 325 or until middle springs back slightly. 

If your compassion does not include yourself, it is incomplete.
Buddha

Quick and Easy Fish with Tangy Sauce

3 tablespoons orange marmalade

3 tablespoons mustard (Dijon or spicy – Use the Inglehoffer sweet hot if you are adventurous.)

1 finely chopped red chili pepper

1/3 cup butter

Salt and black pepper

¼ cup water mixed with 1 tablespoon cornstarch

Cook this mixture for about 20 minutes until the ingredients are blended and it is slightly thickened. If it gets too thick, add a little water. It should be the consistency of a creamy salad dressing.

Coat fish with flour salt and pepper and fry fish in coconut oil – about 5 min on each side on medium high heat.  Pour the sauce over the fish and put in oven uncovered at 300 degrees for about 20 minutes.   

Turn off the oven and let the fish stay warm if you need more time to prepare other menu items

I have used this with salmon, albacore and mahi mahi.  The advantage of this cooking method is that you can prepare it a little bit ahead of time if you need an opportunity to do something else at the last minute.

Listen with the intent to understand - not merely to reply.
Stephen Covey