Posted on 04/16/2015 3:56:27 PM PDT by Jamestown1630
I like savory tarts, quiche-s, pies. I think I enjoyed my first quiche in the mid-1970s, at a little party. I had never had anything like it, and began making them.
Many years ago, I found on the 'young' WWW, a recipe for a sausage quiche on the website of the Mason House Inn of Betansport, in Iowa. I don't see the recipe on their website anymore, but it's been saved here:
https://virtualcities.com/ons/ia/z/iaz86011.htm
The change I make in it is to use hot sausage, not Italian Sweet.
Also, I recently found this 'Tomato Galette', which is more of a rustic tart or pie, from the PBS television show "Kitchen Vignettes":
http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/
(Do not cheat and use a store-bought pie crust for the galette! That's what I did the first time I tried this, and it can't compare.)
I'm a big fan of the 'Kitchen Vignettes' videos; they are such a brilliant amalgam of images, music, and good rustic food. My favorites are the Holiday ones, like these (best viewed full screen):
https://www.youtube.com/watch?v=RGjJMGXL9ho https://www.youtube.com/watch?v=SRr9piw5ZEg
(I guess we could call these 'foodie porn' :-)
-JT
CARROTS
Normally, these are not served as a side dish on our table. Usually used in soups, stews. and cakes. However, last night had a few which need to be cooked. Improvised with the following.
Cleaned the carrots (no scraping) cut them into coins about 1/4 inch thick. Plopped the into some olive oil in a skillet. Placed the lid on and let them cook till fork tender. Once cooked enough, added about 1/2- 1 Tablespoon of brown sugar, a pinch of nutmeg, pinch of cinnamon and a small squirt of honey. With the moist steam these cooked up nicely and very, very tasty. Not too sweet and the nutmeg/cinnamon added a unique taste. Ha..no more having to live with peas and carrots.
I made a potato soup and it worked out to be about 204 calories per 4 ounce (by weight) serving. And make sure it's stuff I can eat, because that changes daily.
Yep, it's almost like a full-time job documenting all of the calories. And coming up with actual measured recipes when I'm used to just making stuff.
/johnny
Are you managing to gain some weight?
-JT
Still got about 26 pounds to gain.
/johnny
Can you tolerate eggnog? That’s very fattening ;-) but I don’t know if it’s available widely in stores, this time of year...
-JT
/johnny
LOLOLOL!
/johnny
https://virtualcities.com/ons/ia/z/iaz86011.htm
The change I make in it is to use hot sausage, not Italian Sweet.
****************************
My husband made this today, without a crust. It was delicious! Thank you so much!
The websites that V.K.Lee pointed to look good. I also found this today (the link is to recipes, but the website deals in vintage Americana in general):
http://clickamericana.com/category/recipes
I guess this isn’t ‘church-lady’ food; but it’s one of my favorite comfort foods, and is easy and quick to make. (Whenever we’re on the road and stop for breakfast, diners get 5 stars from me if they offer it):
http://www.foodnetwork.com/recipes/sausage-gravy.html
I’ve made this ahead, and frozen it; it works out fine. Also, we order at Popeye’s about once a month, and always get too many biscuits. I usually have a bunch in the freezer and just have to ‘nuke’ them a few seconds for this recipe. Also, Red Lobster has come out with a mix for Cheddar Bay biscuits, and I’ve tried them. They are really good:
http://www.walmart.com/ip/Red-Lobster-Cheddar-Bay-Biscuit-Mix-11.36-oz/32183361
-JT
I’m glad you liked it! Without the crust, it’s low carb and really satisfying :-)
-JT
Exactly! I was a little concerned about the addition of the mayo, but it turned out really fluffy and light! It was excellent.
There’s something called ‘Carbquik’, which appears to be a very low-carb type of ‘Bisquick’; I haven’t tried it yet, but it gets good reviews among the low-carb crowd:
Here’s a link to the nutritional info:
http://www.tovaindustries.com/carbalose/nutrition.html
There are also a lot of recipes on the manufacturer’s website.
I’ve saved lots of low-carb pizza crust recipes, as well; I’m going to try one soon, and I’ll let you know how it goes.
-JT
This recipe just found for Chicken Kiev. It sounds like something some here might wish to try. Love Chicken Kiev and Chicken Cordon Bleu but have never made it. We would purchase prepared and prepackaged at a local meat market on Oak Lawn (here in Dallas) called Fishers. It was delicious. All one needed was to cook in the oven, add a wine and a side and have a feast.
Found a baked version today on a site called Jibber Jabber which seems simple enough. Sorry, unable to post the actual recipe from the site; but it might be worth the time to take a peek and see what you think....if you’re into that sort of thing
http://www.jibberjabberuk.co.uk/2015/04/chicken-kiev-bake.html
WOW!! Just WOW Just saw James Darren interviewed on PBS. The man is 79 years old and as Billy Crystal would say “He looks marvelous!! Almost 80 and going strong. Lots of work done, but well worth it. ‘Goodbye Cruel World’
Uh oh, no report...
Well I knew it would be hard to get the liquids right.
I plan to count all the pineapple as liquid and add some water if it seems obviously too dry.
Haven’t got to the spice version yet either. I’m so prejudiced to using just real food for flavor that I don’t have the spices. But will get them and try it. It sounds too good not to.
Ha!!! Sorry - might say report delayed as DH & I were plowing thru the cake pan with fork in each hand! Delicious. Had a piece last night and tempted to have another. However, held our forks and plan another piece in about an hour ....dessert and coffee (DH loves his coffee.) The cake was moist, the same light crispy edges and the coconut extract complimented the pineapple. Drained the can of chunk pineapple and using that liquid with cold water to make the required amount of liquid. Again, so simple to make and love the fact it doesn’t need frosting. Prefer most cakes that way if they are moist enough. The frosting has always been way too sweet for these taste buds. Umm...wonder if shredded coconut would be too much!? Nonetheless the pineapple chunks which were used baked right in just as the rings did Just placed rows of them in the batter, pushing them to the bottom. Nice large bits when the cake was served. And as there is still over half a cake to be eaten, will say that pineapple has been in every piece thus far. Thanks so much for the start of a new relationship :)
Looking to the future, can picture the basic recipe with chocolate or butterscotch chips, etc etc etc Lots of paths leading from this beginning. Lemon, mandarin orange, fruit cocktail. Any number of attempted experiments to try.
Our ISP is not providing as it should. Storms came thru the past two nights and thou we needed the rain, they played havoc on our ISP (which hasn’t been providing A+ of late anyway) We were talking pineapple and other canned fruits. Think about peaches with almond extract or even canned apricot halves. Enough chit chat from Texas. Not much sleep last night After the beautiful sunset this evening and that last piece of cake (with coffee for DH) it’s time for the head to hit the pillow.
Back to carrots. This bread recipe just found...MORNING GLORY BREAD. Sounds delicious with the walnuts, dried apricots along with the other goodies it uses. AND, it is using those last, few, forgotten carrots still in the veggie drawer
http://mamashighstrung.com/2014/01/plated-served-glorious-morning-glory-bread/
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