Brown Rice Quiche

Makes 2- one to eat for dinner, and one to freeze

1 1/3 cup brown rice
1 large onion, chopped
2 2/3 cup water
8 eggs
1 cup shredded cheese, and kind
1lb bag frozen peas
1/2 cup sour cream
3/4 cup plain yogurt
1 tsp dried basil
salt & pepper
1/4 cup plain bread crumbs, plus some for the top

In a medium size pot, add rice, onion, & water. Bring to a boil, then reduce heat to low. Cook for 45 minutes or until the rice has absorbed all the water.

Preheat oven to 375 degrees.

In a mixing bowl, add all the other ingredients. Stir to combine. Then, fold in the rice & onion mixture.

Grease 2 9" pie plates. Pour half of the mixture into each plate. Top with bread crumbs.

To freeze- Wrap uncooked quiche in plastic wrap and foil. Write directions on the foil (Thaw & Bake at 375 degrees for about an hour), and freeze up to 2 months.

To cook- Bake for about an hour. You'll know it's ready when it's browned, slightly puffed up, and "springy" to the touch.

Serve with a big salad.

Farmer's Savory Egg & Bread Pudding

I imagine this is something a farmer would have as part of their Sunday breakfast. We're having it for dinner, made with veggies and herbs from our little homestead farm. It's a little more "eggy" than a traditional bread pudding.



6 cups cubed bread, I use the "heels" I saved in the freezer until I had enough to make something with it
2 medium zucchini, sliced 1/4"
2 small eggplant, peeled & cubed
6 small tomatoes, quartered
1/2 cup crumbled feta cheese

3 tablespoons fresh chives, chopped

2 tablespoons parsley, minced

salt/pepper
8 eggs
3 cups milk

Arrange bread in 13x9x2" pan with all veggies. Sprinkle with herbs and cheese.

Wisk eggs, milk, salt, & pepper in separate bowl. Pour egg mixture over bread mixture.

Heat oven to 350 degrees. Let mixture sit for 20 minutes before baking. Bake 40 minutes. Let sit for 10 minutes before serving.

Location:Cogswell St,Romulus,United States

Potato Asparagus Tart & Freezer Cooking Day Results

I've accomplished a lot today, due to careful planning. I map out my cooking days the day before. I usually break it down step by step so I am efficient- combining like tasks (like chopping all of the onions I need for every recipe all at one time), starting the longest recipes first, etc. I was able to get all of this done in about 6 hours today. I took a few breaks and took my time. 


10 cups pancake mix
2 jars of fresh salsa

8 lunches of broccoli & brown rice

8 lunches of potato asparagus tart

30 cups poultry stock

3 dinners light turkey tetrazzini

3 dinners turkey & brown rice casserole

2 pans whole grain cinnamon rolls

3 dinners (1 1/2 lbs) parmesan chicken nuggets

1 lb sliced roast turkey for sandwiches

dozen hamburger buns

one jar of ranch dressing

one jar of italian dressing

one jar of french dressing

………………….

Now, for a new recipe- Potato Asparagus Tart

I've made this tart once before. It was delicious. I had stocked up on fresh asparagus in the springtime, so I was able to use it right out of the freezer today. This makes for a nice warm lunch, nice for fall even though it's got spring flavors. 

For tart:

10 stalks of asparagus
1 large potato, sliced
1/2 cup cheddar cheese, shredded
5 eggs
1 cup milk
sea salt & freshly ground pepper

crust

For crust:
1 cup ap flour

1 cup whole wheat flour

1/2 cup butter

pinch of salt

ice cold water

Combine flour, salt, and butter with a pastry blender until you get something that looks like wet sand. Add a little cold water at a time until the dough holds together on it's own. Start out stirring the water in, then move to gently kneading it. 

OR

I use my food processor for this- pulse flour and butter, scrape sides, and pulse again until you get the wet sand-ish looking crumbles. Add ice cold water in a stream while the processor is running. Takes about 30 seconds to form into a bunch of crumbles and a slightly sticky ball of dough. 

Remove dough and pat it together to form a ball. Use a little flour if it's sticky, but not too much because it toughens the dough.

Grease a 13x9 baking pan. Pat crust into bottom of pan and up the sides about an inch. 

Clean asparagus & chop into 1 inch pieces.

Slice potatoes and add to a pot of cool water. Bring to a boil and cook until just tender. Drain & cool. 

On top of tart crust, add a single layer of potato slices and sprinkle with grated cheese. 

Season with salt & pepper. 

Combine eggs and milk in a bowl and pour over the potatoes/cheese layer. Sprinkle asparagus spears equally across the tart. 

Bake at (375°F) in the preheated oven for about 50 minutes or until the egg mixture is slightly brown and throughly set. 

Serve warm with soup or a salad.