My husband and my littlest one are out of the country, and who wants to cook for only the four of us currently at home? But I decided to make a quiche, since one would do for all of us. I was out of mushrooms, so I used the fresh winter squash I had just picked […]
June 3, 2010
Recipe: Oil-Based Pie Crust
Pie crust is usually made with butter or margarine, both of which I avoid. In my post on creative pie crusts, reader Ilana gave a recipe for an oil-based crust. I finally got around to trying it the other day and was pleased with the texture. The recipe includes instructions for mixing by hand or with the food processor, and baking in the microwave or conventional oven.
December 2, 2009
Universal Crustless Quiche
I’ve mentioned Marcy Goldman’s Quiche-in-a-Loaf as a good option for fancy entertaining. For everyday meals I often make a crustless quiche. This recipe comes from the Tightwad Gazette. My variation appears underneath.
Ingredients:
November 29, 2009
A Week of Weekday (Vegetarian) Meals
Monday: In the morning, I cooked the beans in the pressure cooker for twenty minutes. I turned off the gas and left the house, releasing the pressure slowly. Later in the day, I spread half the beans in zippered bags on cookie trays in the freezer and refrigerated the rest.
I had asked my husband to buy chili peppers at the shuk. As I live in the Middle East, I always felt I should be using them more but had never worked with them. So I asked for ideas on CookingManager.Com Facebook page, and Tikva recommended Spanish rice and salsa.
Spanish rice: I peeled, chopped and sauteed an onion and garlic in a pan, then added two cups of dried rice. At this point my teen daughter asked what smelled so good.
