It's been a busy day here. I began by cooking my first batch of grits, moved on to apple fritters and will finish with a dish for tonight's potluck supper (swim team). I took a brief nap in the middle of it all... after sampling the apple fritters.
Grits have the texture of coarse sand before they are cooked. They are simple to cook. Most grits fans tout the excellence of old-fashioned stone ground grits over the instant, quick variety. The bag in my freezer was the instant, quick variety. But not from Quaker, from a mill in Oklahoma. So, I don't know about that, mine turned out pretty good!
If you are sure to slowly whisk the grits into the boiling water you won't have lumpy grits.
When my grits were finished I poured them into a buttered loaf pan, reserving a bowl for myself. To this I added chopped ham and shredded cheddar cheese, mixing them thoroughly with the grits. Then, I covered them and placed them in the fridge to cool for several hours, to firmly set.
To my bowl I added butter, brown sugar, a drizzle of molasses and a handful of leftover chopped ham. It was delicious. As I enjoyed this interesting, somewhat nutty texture with a hint of corn flavor from my bowl, I pondered the origins of such dishes.
Proverbs, Biblical scriptures, Buddha and the Tao all suggest that the gleanings from the field be left for the workers. That's exactly what grits are; the hard bits of corn left after grinding cornmeal. After boiling up a big pot of stone ground grits, the cook would take leftovers and make something else rather than throw them out. Grits don't re-heat well for hot cereal. From that frugal mindset came many different recipes for grits. Including the fried grits I will prepare.
Fried Grits
Prepare grits according to directions
Pour into buttered loaf pan
Add 1 cup chopped ham and 1/2 cup shredded cheddar cheese
Mix well
Cover and refrigerate at least 6 hours
Slice "grit loaf" into 1/2 inch slices.
Dip first in 2 eggs beaten, then dredge in flour (approx 1 cup)
Pan fry or deep fry until golden brown, turning to cook both sides evenly
Fried grits can be served for breakfast, brunch, snack or side dish.
Fried grits update: I made the fried grits for breakfast the following morning and wow, they were fantastic! I will chop my ham a little more fine in the future and maybe add a bit more cheese. These were very filling. A "stick to your ribs" kind of breakfast. The fried rectangles are handy to grab and eat on the run as well.
This afternoon I decided to try another apple fritter recipe. So far, this one is our favorite, but I have a couple more to try. They are all very quick and simple. I'm able to have a fresh batch fried up in 30 min or less.
Apple Fritters
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 eggs
1 1/4 cup milk
2 tablespoons oil
4 large apples, peeled and cored
1/2 cup confectioners' sugar for dusting
In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.
The recipe says to dip the apples, I found the batter a little thick for that. I had to dunk them pretty good and use a spoon to help coat them evenly. I don't have enough experience with it to know if the batter should be thinner. But, I do know they were very, very good. The recipe above is modified somewhat from a recipe I found online that was even a bit thicker. I refrigerated the batter to make some more fresh fritters later. I'm not sure how it will do, but I thought it worth a try. The fritters are not so good cold.
Apple Fritter Update: I used the batter the following afternoon without any problem. In fact, the spices had infused into the batter and it tasted even better. With the last bit of batter in the bowl, I chopped up my remaining apple and stirred it in. The result was fantastic! I think this is how I'll make them in the future... small, hushpuppy sized apple fritters.
The swim team is having a potluck supper tonight. I told you potlucks were popular in my community! It's the last get together before their district finals meet and the top swimmers are selected to swim representing the team at the state meet. I altered the sign up sheet a bit. Because these athletes are still in training and the meet is tomorrow, we needed very few sweets and mostly healthy proteins and carbs. For some reason everyone wants to bring a dessert to a potluck dinner. So, I placed necessary items in slots on the sign up sheet (paper plates, napkins, etc) and designated the number of main dishes, side dishes and desserts. Then, the kids just had to sign up by an item. They didn't even have to get specific and nail mom to preparing a certain item. This went over very well.
My family signed up to bring a main dish. So, tonight it's Chicken Enchilada Casserole. I love this recipe. It's one I make when I make the crockpot chicken and freeze to bake later. You follow the recipe as below, but you freeze it instead of putting it in the oven. Then, when you're ready for it, you just pop it in the oven and it's ready in about 30 - 40 minutes.
Chicken Enchilada Casserole
3-4 chicken breasts (or 6 Halves) (approx 4 cups shredded or chopped chicken)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground cumin
12 corn tortillas
16 ounces sour cream
Place Chicken in large saucepan and cover with water. Sprinkle in ground cumin,add garlic powder and salt. Boil about 20 minutes and shred from bones. Save broth.
Mix soups, sour cream & chiles in large pan. Add only enough broth to slightly thin.
Re-season as needed. Simmer on low 15 minutes. Add chicken and diced onion.
In large (9x13) casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese. Repeat- Tortillas, sauce and cheese. Bake in 350 degree oven for 20 minutes. I use two smaller Pyrex covered casserole dishes when I freeze it, because this makes more than enough for our family.
This very filling entree goes a long way to feed a crowd!
Showing posts with label a painted line. Show all posts
Showing posts with label a painted line. Show all posts
Tuesday, February 12, 2008
Monday, February 11, 2008
The Mormon Way
When I was a child a couple of our neighboring farmers were devout mormons. They shared a few tenets of their faith with us when we were around their farms. Most of them made sense and seemed in anyone's best interest to take them to heart. It's hard to argue with treating your body as a temple and not polluting it. It's even harder to argue with their teachings on food storage and emergency preparedness.
The mormon faith teaches followers to be self-reliant. They are instructed to be responsible for themselves, their family and their church... in that order. A very big part of this is food storage and emergency preparedness. Each mormon family should have at least a two-week supply of food for every person and a year supply is even better, according to Church recommendations. This is good advice for everyone, regardless of their faith. As is the advice to develop a family emergency plan and 72-hour emergency kit.
It seems a rather daunting and expensive task, building up that much of a larder. But, a two-week supply is not that difficult to obtain. The first step in the task is to consider what meals you would likely cook and to list ingredients - making sure you have enough of the things your family will actually eat on hand. The second step is to consider your means of storage and the uses for your supplies. After purchasing begins, another important step in this process is to rotate the stock. Food doesn't last forever, so occasionally one must eat what is in storage and replace it with fresh items.
A basic food larder should contain some legumes, grains, powdered milk, water, cooking oil, and dried fruits. It is helpful when you grow a garden and preserve your own produce. Whether you can or dry the food, make sure it is in a form you will eat. And, try not to rely too much upon your freezer. In the case of a disaster, you will not likely have power and your generator may not run long enough.
As for emergency preparedness, this goes a step beyond just securing and storing food for your family. A 72-hour kit with enough food and water for the family, flashlights, blankets and items in the event of an evacuation is the central piece for emergency preparedness. But, so is the family plan and the discussion that goes along with it. If you were evacuated, where would you all meet up? What if cell phones didn't work? These are all important considerations that will save your family stress during a crisis.
What kind of crisis? It could be any kind. We all witnessed what happened to millions who were unprepared when Katrina hit. And, in my own backyard, so to speak, we received a poignant reminder in the form of a tornado. Cell towers were out for some time following the sudden storm. Power was out for several days for thousands who suffered no other damage.
The LDS (mormon) Church has several books printed on the topics of food storage and emergency preparedness. They have been considered the Gentle Survivors by many for several years. It was even a running joke in our family for a long time that if there was a big disaster, we should all head over to our mormon neighbors because we knew they were well-stocked. Rather than rely on them, however, we just adopted The Mormon Way into our lifestyle. My pantry always has at least a two-week supply... if not closer to a month. And, I have emergency supplies including flashlights, lanterns and basic camping supplies. I'm not quite as organized about my storage as most mormons I know, but then again... I haven't attended their classes on the topic.
We should all take a lesson from their teachings and work to be more self-reliant. In the event of a natural disaster, a man-made disaster, or an unemployment disaster... if you have food storage and an emergency plan you can ensure your family's security.
The mormon faith teaches followers to be self-reliant. They are instructed to be responsible for themselves, their family and their church... in that order. A very big part of this is food storage and emergency preparedness. Each mormon family should have at least a two-week supply of food for every person and a year supply is even better, according to Church recommendations. This is good advice for everyone, regardless of their faith. As is the advice to develop a family emergency plan and 72-hour emergency kit.
It seems a rather daunting and expensive task, building up that much of a larder. But, a two-week supply is not that difficult to obtain. The first step in the task is to consider what meals you would likely cook and to list ingredients - making sure you have enough of the things your family will actually eat on hand. The second step is to consider your means of storage and the uses for your supplies. After purchasing begins, another important step in this process is to rotate the stock. Food doesn't last forever, so occasionally one must eat what is in storage and replace it with fresh items.
A basic food larder should contain some legumes, grains, powdered milk, water, cooking oil, and dried fruits. It is helpful when you grow a garden and preserve your own produce. Whether you can or dry the food, make sure it is in a form you will eat. And, try not to rely too much upon your freezer. In the case of a disaster, you will not likely have power and your generator may not run long enough.
As for emergency preparedness, this goes a step beyond just securing and storing food for your family. A 72-hour kit with enough food and water for the family, flashlights, blankets and items in the event of an evacuation is the central piece for emergency preparedness. But, so is the family plan and the discussion that goes along with it. If you were evacuated, where would you all meet up? What if cell phones didn't work? These are all important considerations that will save your family stress during a crisis.
What kind of crisis? It could be any kind. We all witnessed what happened to millions who were unprepared when Katrina hit. And, in my own backyard, so to speak, we received a poignant reminder in the form of a tornado. Cell towers were out for some time following the sudden storm. Power was out for several days for thousands who suffered no other damage.
The LDS (mormon) Church has several books printed on the topics of food storage and emergency preparedness. They have been considered the Gentle Survivors by many for several years. It was even a running joke in our family for a long time that if there was a big disaster, we should all head over to our mormon neighbors because we knew they were well-stocked. Rather than rely on them, however, we just adopted The Mormon Way into our lifestyle. My pantry always has at least a two-week supply... if not closer to a month. And, I have emergency supplies including flashlights, lanterns and basic camping supplies. I'm not quite as organized about my storage as most mormons I know, but then again... I haven't attended their classes on the topic.
We should all take a lesson from their teachings and work to be more self-reliant. In the event of a natural disaster, a man-made disaster, or an unemployment disaster... if you have food storage and an emergency plan you can ensure your family's security.
Sunday, February 10, 2008
Apple Fritters and Conversation
We were invited to a dear friend's house to enjoy hot, fresh apple fritters and visit. He, his wife and young son were in town visiting his mom. His mom fried the apple fritters while we chatted. She apologized for not having the exact recipe she used when the boys were in high school and played games at her house. No apology was necessary. They were delicious.
She is older than our parents. Our friend was a "late-in-life surprise" baby... twin actually. She came here from Germany where she worked as a seamstress in fashion houses before the war. During the war, she just worked to survive, from what she said. I'm not sure about the dates, but I don't think she was able to move here until after the war. Our conversation turned at one point to her amazing skills both in the kitchen and at the sewing machine.
She related that during wartime in Germany, what she witnessed was the wealthy people had the most difficult time surviving. They did not have their own cow, they bought their milk... same with eggs and other items. When these items were in short supply, the wealthy folks did without. They did not know how to perform basic survival skills and had long relied on others to help them. When their money lost its value, they could no longer hire help to cook their meals or to women wash their laundry. She cautioned against our modern world to a certain extent, saying that we should all know enough simply to survive.
She is right.
Something I've heard my entire life, growing up in the Ozarks money-poor and land rich, was, "by golley, I can always take care of me and mine living off my land." And for the most part that was true when I was younger. Most everyone had at least a handful of chickens, a milk goat or cow and a patch of land big enough for a garden. That's not so much the case now.
Other than complain about high prices, I don't really see folks doing much about their situation. I don't see them making lifestyle changes to enhance their survival during lean times. Maybe they don't feel the need. Perhaps they are so sure of America's ability to bounce back that they aren't concerned. Perhaps they don't remember what it's like to do without... or they never really knew.
It's unfortunate that it's not just an easily defined group such as "the wealthy" who will have difficulty surviving should our country's economic woes last very long. Amazingly few know how to cook, unless it comes from the freezer section. And, that's just the most basic of survival skills.
It's frightening. But, I don't think most folks are aware enough to be frightened. They could make some very simple lifestyle changes and find themselves a lot more secure.
Mull it over while munching on Apple Fritters. This is pretty close to the apple fritter recipe our friend's mom used.
Old-Fashioned Apple Fritters
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 egg, beaten
1/3 cup milk
1 tablespoon melted shortening
2 large apples
oil for deep frying
Sift together flour, baking powder, sugar, and salt. Combine egg and milk; add to flour mixture; beat until smooth. Add shortening and mix well. Peel and core apples; cut into 8 wedges. Dip apple wedges into batter and fry in 370° oil for about 4 minutes, or until brown.
I've since found a few others I think I will try out and post about later! They certainly were delicious and seemingly simple.
She is older than our parents. Our friend was a "late-in-life surprise" baby... twin actually. She came here from Germany where she worked as a seamstress in fashion houses before the war. During the war, she just worked to survive, from what she said. I'm not sure about the dates, but I don't think she was able to move here until after the war. Our conversation turned at one point to her amazing skills both in the kitchen and at the sewing machine.
She related that during wartime in Germany, what she witnessed was the wealthy people had the most difficult time surviving. They did not have their own cow, they bought their milk... same with eggs and other items. When these items were in short supply, the wealthy folks did without. They did not know how to perform basic survival skills and had long relied on others to help them. When their money lost its value, they could no longer hire help to cook their meals or to women wash their laundry. She cautioned against our modern world to a certain extent, saying that we should all know enough simply to survive.
She is right.
Something I've heard my entire life, growing up in the Ozarks money-poor and land rich, was, "by golley, I can always take care of me and mine living off my land." And for the most part that was true when I was younger. Most everyone had at least a handful of chickens, a milk goat or cow and a patch of land big enough for a garden. That's not so much the case now.
Other than complain about high prices, I don't really see folks doing much about their situation. I don't see them making lifestyle changes to enhance their survival during lean times. Maybe they don't feel the need. Perhaps they are so sure of America's ability to bounce back that they aren't concerned. Perhaps they don't remember what it's like to do without... or they never really knew.
It's unfortunate that it's not just an easily defined group such as "the wealthy" who will have difficulty surviving should our country's economic woes last very long. Amazingly few know how to cook, unless it comes from the freezer section. And, that's just the most basic of survival skills.
It's frightening. But, I don't think most folks are aware enough to be frightened. They could make some very simple lifestyle changes and find themselves a lot more secure.
Mull it over while munching on Apple Fritters. This is pretty close to the apple fritter recipe our friend's mom used.
Old-Fashioned Apple Fritters
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 egg, beaten
1/3 cup milk
1 tablespoon melted shortening
2 large apples
oil for deep frying
Sift together flour, baking powder, sugar, and salt. Combine egg and milk; add to flour mixture; beat until smooth. Add shortening and mix well. Peel and core apples; cut into 8 wedges. Dip apple wedges into batter and fry in 370° oil for about 4 minutes, or until brown.
I've since found a few others I think I will try out and post about later! They certainly were delicious and seemingly simple.
Saturday, February 9, 2008
Twisters and Life
Well, the tornadoes that are making headlines hit our small area. My family and I are safe. Our property is unscathed. But, the little community just a few miles from our home is devastated. As are several other small communities in our area.
During this time, the people have come together and reached out to one another. Local agencies have had to ask people to stop donating until they can organize the stuff they've already received. Volunteers have been asked to register their services at one location and wait to be called to help out. The response has been overwhelming.
My thoughts of late aren't on frugal living so much as community spirit. I've been fortunate, as a small town girl, to witness the amazing things a strong community can do several times in my life. From the time we rebuilt the bell tower at the local historic school house in my tiny community to the first tornado cleanup I experienced as a teenager in the 80's I have many memories of everyone stopping what they were doing and coming together for the greater good.
Often the women would cook and wrangle the kids. They'd make sure that there was plenty to eat and drink for all the workers and that the little ones didn't "get under foot" during the work. They'd help out where they could, but mostly it was the men and youth that did the bulk of the labor. Since I was a youth, perhaps it was mostly the men that did the bulk of it... but we certainly felt like we were making an important contribution to the efforts. If I couldn't run a chainsaw, I could certainly haul limbs to the burn piles... or run glasses of ice cold tea and lemonade to the guys.
This spirit is alive and well today. I had occasion to drive through one of the communities that suffered in this disaster. The hospital was hit very hard but fortunately only a few homes and businesses were really effected directly. However, the entire town area was without power. So, there were grills set up in the parking lot of the local grocery store and they were cooking the meat before it spoiled and passing it out to all takers. All along the road I saw grill after grill of volunteers cooking meals for the entire town... they were all sharing. They were making sure the volunteers for the cleanup were fed, but they were also taking meals to the elderly and to their neighbors without power.
This was very heartwarming to witness. It is unfortunate that it sometimes takes a crisis to remind us to slow down and look out for one another. With the strength of community we can accomplish amazing things and without it we are left alone. No one should be alone.
During this time, the people have come together and reached out to one another. Local agencies have had to ask people to stop donating until they can organize the stuff they've already received. Volunteers have been asked to register their services at one location and wait to be called to help out. The response has been overwhelming.
My thoughts of late aren't on frugal living so much as community spirit. I've been fortunate, as a small town girl, to witness the amazing things a strong community can do several times in my life. From the time we rebuilt the bell tower at the local historic school house in my tiny community to the first tornado cleanup I experienced as a teenager in the 80's I have many memories of everyone stopping what they were doing and coming together for the greater good.
Often the women would cook and wrangle the kids. They'd make sure that there was plenty to eat and drink for all the workers and that the little ones didn't "get under foot" during the work. They'd help out where they could, but mostly it was the men and youth that did the bulk of the labor. Since I was a youth, perhaps it was mostly the men that did the bulk of it... but we certainly felt like we were making an important contribution to the efforts. If I couldn't run a chainsaw, I could certainly haul limbs to the burn piles... or run glasses of ice cold tea and lemonade to the guys.
This spirit is alive and well today. I had occasion to drive through one of the communities that suffered in this disaster. The hospital was hit very hard but fortunately only a few homes and businesses were really effected directly. However, the entire town area was without power. So, there were grills set up in the parking lot of the local grocery store and they were cooking the meat before it spoiled and passing it out to all takers. All along the road I saw grill after grill of volunteers cooking meals for the entire town... they were all sharing. They were making sure the volunteers for the cleanup were fed, but they were also taking meals to the elderly and to their neighbors without power.
This was very heartwarming to witness. It is unfortunate that it sometimes takes a crisis to remind us to slow down and look out for one another. With the strength of community we can accomplish amazing things and without it we are left alone. No one should be alone.
Tuesday, February 5, 2008
Kill-A-Watt
My daughter's college is having a contest among the dorms to see which dorm can reduce their energy usage the most. The program is called Kill-A-Watt. The dorm that wins the contest (lasts from February - April) is given the amount of money they save to spend as they choose. We started our own Kill-A-Watt program in our home this winter after seeing our November electric bill. While our usage had not really increased terribly, the rates had. And, it was time to seriously address the amount of energy we use in our home on a daily basis.
We began with an awareness campaign... my daughters called it nagging. Turn off anything you aren't using. Unplug anything you won't be using for a while.
It worked. We reduced our usage by 1,000 kW for the month of December. That was 1,000 kW less than the previous month's usage and almost 1,000 kW less than the same period one year ago... although this year the average daily temperature was 10 degrees colder.
One big factor was our supplementing our central heating source with a fire in our wood stove. This helped significantly. But, the other steps we took were not insignificant. We often discount how much energy that forgotten lamp is drawing or that those appliances that aren't in use but are plugged in are constantly pulling watts from the energy lines. Simply going as unplugged as possible adds up to several watts saved.
Of course there are several things one can do to reduce their energy usage including purchasing energy efficient appliances and reducing heat or A/C loss through caulking and sealing areas in the home. One can even use solar collectors or passive solar to heat spaces.
Then, there are the little things, several of which I've mentioned here and there in this blog. They include using the oven when it's cold outside and then when you're finished opening the door to let the heat in the room. Not using the drying cycle on the dishwasher, but again, opening the door and allowing the heat and moisture (winter is dry) into the room. Not using the dishwasher and handwashing dishes (gasp!) can save energy.
My oldest daughter suggested we hang-dry jeans and other items that take longer to dry... something she picked up from not wanting to spend more quarters in the dorm laundromat. This has the added frugal bonus of helping our clothes to last longer. A simple rack can be made or purchased from Linens-N-Things which makes hanging your clothes inside a simple, organized task.
Presenting energy savings as a Kill-A-Watt challenge can be fun and spark creativity. I was surprised at how my family has responded to our call for energy reduction at home. But, I'm even more surprised and inspired by what's happening at my daughter's college. These young women are really working to reduce their energy usage and I'll be interested to hear some of their creative methods for achieving their goals.
We began with an awareness campaign... my daughters called it nagging. Turn off anything you aren't using. Unplug anything you won't be using for a while.
It worked. We reduced our usage by 1,000 kW for the month of December. That was 1,000 kW less than the previous month's usage and almost 1,000 kW less than the same period one year ago... although this year the average daily temperature was 10 degrees colder.
One big factor was our supplementing our central heating source with a fire in our wood stove. This helped significantly. But, the other steps we took were not insignificant. We often discount how much energy that forgotten lamp is drawing or that those appliances that aren't in use but are plugged in are constantly pulling watts from the energy lines. Simply going as unplugged as possible adds up to several watts saved.
Of course there are several things one can do to reduce their energy usage including purchasing energy efficient appliances and reducing heat or A/C loss through caulking and sealing areas in the home. One can even use solar collectors or passive solar to heat spaces.
Then, there are the little things, several of which I've mentioned here and there in this blog. They include using the oven when it's cold outside and then when you're finished opening the door to let the heat in the room. Not using the drying cycle on the dishwasher, but again, opening the door and allowing the heat and moisture (winter is dry) into the room. Not using the dishwasher and handwashing dishes (gasp!) can save energy.
My oldest daughter suggested we hang-dry jeans and other items that take longer to dry... something she picked up from not wanting to spend more quarters in the dorm laundromat. This has the added frugal bonus of helping our clothes to last longer. A simple rack can be made or purchased from Linens-N-Things which makes hanging your clothes inside a simple, organized task.
Presenting energy savings as a Kill-A-Watt challenge can be fun and spark creativity. I was surprised at how my family has responded to our call for energy reduction at home. But, I'm even more surprised and inspired by what's happening at my daughter's college. These young women are really working to reduce their energy usage and I'll be interested to hear some of their creative methods for achieving their goals.
Monday, February 4, 2008
Quiche - Quick, Simple, Inexpensive
Everyone in my family enjoys quiche, especially my husband; thus shattering the stereotype that "Real Men Don't Eat Quiche". Anyone who knows my husband would certainly say he's a real man. A burly, strong lumberjack of a guy who can wield an axe and grow some of the best tomatoes you've ever eaten in the garden he works with his own hands... but, I digress. Quiche is a wonderful entree to add to your menu. You can serve it for breakfast, brunch, lunch or dinner. It is filling, versatile, quick, simple and easy on the budget.
I was reading quiche recipes today when I realized I hadn't served this lovely dish since Christmas brunch. I usually make quiche when my chickens are laying eggs in abundance. Even if you have to buy eggs, quiche is still an inexpensive entree. If you serve it with a salad, you have a wonderfully balanced meal. I like to serve it frequently in the spring when fresh ingredients for the quiche and salad are abundant, but it's great any time!
Here's the basic recipe I use:
Basic Quiche
1 prebaked pie shell (I make my own crust... recipe follows)
1 teaspoon dijon mustard
3 large eggs
1 cup cream (light cream, heavy cream, half-and-half are all acceptable)
1/4 teaspoon salt
Pinch of black pepper
Pinch of ground nutmeg
Lightly brush the pie shell with mustard. Whisk together eggs, cream and seasoning. Pour mixture into pie shell, place on cookie sheet and bake at 350 until slightly puffy and a knife inserted in the center comes out clean. 30 - 40 minutes. Let cool about 15 minutes prior to serving.
While the quiche is baking, you can prep your salad to serve with it!
Here are some other family favorites, but remember to feel free to create your own.
Classic Quiche Lorraine
Cook 8 slices bacon in skillet until brown and crisp. Saute 1/2 chopped onion in the bacon grease until soft. Place 1 cup shredded swiss cheese in pie shell, add bacon and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.
Broccoli Quiche
Microwave 1 cup broccoli florets until tender (2 - 3 minutes). Coarsely chop and arrange in pie shell. Saute 1/2 chopped onioin and 1 minced garlic clove in 1 tablespoon olive oil until soft. Scatter over broccoli. Sprinkle with 1/2 cup cheddar cheese. Pour in egg mixture, sprinkle with paprika.
Bacon & Spinach Quiche
Cook 4 slices bacon in skillet until brown and crisp. Saute 1/4 chopped onion in the bacon grease until soft, add 1/2 cup frozen or 1 cup fresh spinach and cook until spinach is heated or wilted respectively. Place 1/2 cup shredded swiss cheese in pie shell, add bacon, spinach and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.
Ham & Cheese Quiche
Place 1 cup shredded cheddar cheese and 1 cup chopped ham in pie shell, top with egg mixture.
Pie Crust
2 cups flour
1 cup vegetable shortening
1 teaspoon salt
½ cup ice water…approximately.
This will make 23- 9” pie crusts. Put flour and salt in a medium mixing bowl. Add shortening or shortening and lard mix. Use a pastry blender or fork and cut the shortening into pieces that are no smaller than large peas. The larger pieces the better. Add ice water a little at a time and mix. You want the dough to just stick together, not be too moist. The dough should not be sticky at all. Round the dough in a ball. Try not to handle the dough more than absolutely necessary. Keeping the shortening in pieces is what makes the crust flaky. Wrap the rounded dough in plastic wrap or put in a ziplock bag. Put in refrigerator for at least an hour. This will allow the water to be uniformly absorbed and let the dough rest. Take out and divide into 2 equal pieces. Roll out dough on floured surface. Roll away from you , turn dough, roll away from you and turn dough, all the while, working it into a round. Use a pie pan to determine that you have the right size. It should be a couple of inches larger than the pan. Fold the dough over your rolling pin and place in the pie pan. For a baked pie shell, prick the dough with a fork all over the bottom and sides to keep it from bubbling up, cover with foil and fill with beans or pie weights. Bake in pre-heated oven at 425.
I was reading quiche recipes today when I realized I hadn't served this lovely dish since Christmas brunch. I usually make quiche when my chickens are laying eggs in abundance. Even if you have to buy eggs, quiche is still an inexpensive entree. If you serve it with a salad, you have a wonderfully balanced meal. I like to serve it frequently in the spring when fresh ingredients for the quiche and salad are abundant, but it's great any time!
Here's the basic recipe I use:
Basic Quiche
1 prebaked pie shell (I make my own crust... recipe follows)
1 teaspoon dijon mustard
3 large eggs
1 cup cream (light cream, heavy cream, half-and-half are all acceptable)
1/4 teaspoon salt
Pinch of black pepper
Pinch of ground nutmeg
Lightly brush the pie shell with mustard. Whisk together eggs, cream and seasoning. Pour mixture into pie shell, place on cookie sheet and bake at 350 until slightly puffy and a knife inserted in the center comes out clean. 30 - 40 minutes. Let cool about 15 minutes prior to serving.
While the quiche is baking, you can prep your salad to serve with it!
Here are some other family favorites, but remember to feel free to create your own.
Classic Quiche Lorraine
Cook 8 slices bacon in skillet until brown and crisp. Saute 1/2 chopped onion in the bacon grease until soft. Place 1 cup shredded swiss cheese in pie shell, add bacon and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.
Broccoli Quiche
Microwave 1 cup broccoli florets until tender (2 - 3 minutes). Coarsely chop and arrange in pie shell. Saute 1/2 chopped onioin and 1 minced garlic clove in 1 tablespoon olive oil until soft. Scatter over broccoli. Sprinkle with 1/2 cup cheddar cheese. Pour in egg mixture, sprinkle with paprika.
Bacon & Spinach Quiche
Cook 4 slices bacon in skillet until brown and crisp. Saute 1/4 chopped onion in the bacon grease until soft, add 1/2 cup frozen or 1 cup fresh spinach and cook until spinach is heated or wilted respectively. Place 1/2 cup shredded swiss cheese in pie shell, add bacon, spinach and onion, top with egg mixture, sprinkle top with 2 - 3 tablespoons shredded swiss cheese.
Ham & Cheese Quiche
Place 1 cup shredded cheddar cheese and 1 cup chopped ham in pie shell, top with egg mixture.
Pie Crust
2 cups flour
1 cup vegetable shortening
1 teaspoon salt
½ cup ice water…approximately.
This will make 23- 9” pie crusts. Put flour and salt in a medium mixing bowl. Add shortening or shortening and lard mix. Use a pastry blender or fork and cut the shortening into pieces that are no smaller than large peas. The larger pieces the better. Add ice water a little at a time and mix. You want the dough to just stick together, not be too moist. The dough should not be sticky at all. Round the dough in a ball. Try not to handle the dough more than absolutely necessary. Keeping the shortening in pieces is what makes the crust flaky. Wrap the rounded dough in plastic wrap or put in a ziplock bag. Put in refrigerator for at least an hour. This will allow the water to be uniformly absorbed and let the dough rest. Take out and divide into 2 equal pieces. Roll out dough on floured surface. Roll away from you , turn dough, roll away from you and turn dough, all the while, working it into a round. Use a pie pan to determine that you have the right size. It should be a couple of inches larger than the pan. Fold the dough over your rolling pin and place in the pie pan. For a baked pie shell, prick the dough with a fork all over the bottom and sides to keep it from bubbling up, cover with foil and fill with beans or pie weights. Bake in pre-heated oven at 425.
Friday, January 11, 2008
A Painted Line
The economy is getting worse. At this point, you'd have to live on a self-sufficient island not to notice. Oil prices are at a new high... slightly over $100/barrel. The economic impact is undeniable. The price of everything is rapidly increasing.
Until recently, the quest for the simple life and living frugally was something of a novel idea. There was something reminiscent of a bygone era and a simpler time. Folks would tighten their belts for the thrill of a bargain and the defeat of commerce. Or, as a mere escape from their busy "rat race" lives. Now, it has become necessary to pursue this lifestyle because it is more and more difficult just to pay the bills each month.
I have an advantage. I was raised living the simple life in the Ozark foothills of northern Arkansas. My childhood was from a bygone era. I've often compared it to "The Waltons" - with the major exception being that my experience was in the 1970's rather than the 1930's. We milked cows, churned butter, gathered eggs, made bread, split wood, planted crops, canned vegetables... and worked to live off the land. I am not enamored by the romantic notion of these pursuits for the "simple life". That life is not simple. It is hard. It is work. But, I know that I can do it and I know how to do it. The beautiful part is, I can choose where and how I implement my knowledge to create a combination of convenience and cost-savings that better fits my life.
Thus, here I am... sharing my tricks, tips, insights and daily happenings in an effort to impart some words of encouragement and maybe some wisdom here and there to those who are pursuing a more frugal life in order to reduce their financial burden. I hope it helps.
Oh... about the name of the blog; it is a reference to women painting stripes on their legs when stockings were in short supply.
Enjoy!
Until recently, the quest for the simple life and living frugally was something of a novel idea. There was something reminiscent of a bygone era and a simpler time. Folks would tighten their belts for the thrill of a bargain and the defeat of commerce. Or, as a mere escape from their busy "rat race" lives. Now, it has become necessary to pursue this lifestyle because it is more and more difficult just to pay the bills each month.
I have an advantage. I was raised living the simple life in the Ozark foothills of northern Arkansas. My childhood was from a bygone era. I've often compared it to "The Waltons" - with the major exception being that my experience was in the 1970's rather than the 1930's. We milked cows, churned butter, gathered eggs, made bread, split wood, planted crops, canned vegetables... and worked to live off the land. I am not enamored by the romantic notion of these pursuits for the "simple life". That life is not simple. It is hard. It is work. But, I know that I can do it and I know how to do it. The beautiful part is, I can choose where and how I implement my knowledge to create a combination of convenience and cost-savings that better fits my life.
Thus, here I am... sharing my tricks, tips, insights and daily happenings in an effort to impart some words of encouragement and maybe some wisdom here and there to those who are pursuing a more frugal life in order to reduce their financial burden. I hope it helps.
Oh... about the name of the blog; it is a reference to women painting stripes on their legs when stockings were in short supply.
Enjoy!
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