I've resorted to taking pictures of meals so I remember what we ate. The problem is my last post was on December 9th. I have pictures of two meals on my phone since then. It's December 20th.
I can't remember what I had for lunch yesterday. It was probably peanut butter and jelly. Do you want to know how I'm re-capping the last 10 days of meals? I'm going through 10 days worth of text messages!.
This may be more detail than you care to read, but remember...I'm writing this for my benefit. Accountability, waste nothing, blah blah blah.
Tuesday, December 10th:
The two leftover Italian sausages, sauteed candy onion.
Sweet Potato fries. If someone has a recipe for BAKED sweet potato fries that
1) are crispy
AND
2) don't stick to the pan
Please let me know!
Wednesday, gymnastics - so dinner out again. Probably the Lizard. If you're wondering why we go there a lot - the food's never bad (but never great) and it's pretty kid friendly. Unfortunately, the service is going downhill. We're experts in this field (specifically at this restaurant) seeing as we've visited weekly for the last FOREVER.
Thursday, Friday and Saturday we ate out. (Note: we do not need to eat at bw3 ever again. Nirvana pizza in bay is our new favorite.)
Sunday, December 15th.
The best part of this recipe is that it can be adapted to your taste. Don't like sausage or spinach? Use bacon and cheddar! Add mushrooms!
Then, we watched the Browns lose. Again.
Dinner:
Fresh Fork garlic chive pasta w/pesto (or leftover full fork sauce if you're George)
Monday: Lizard
Tuesday: Mom's spaghetti made with her ground beef from fresh fork.
Wednesday: Danny Boys
Thursday: Ina Garten's chicken with mushrooms. Say what you want about her, the woman can cook. Nothing from fresh fork, but google it...delicious.
Week 5 pick up today, 12/19:
I can't remember what I had for lunch yesterday. It was probably peanut butter and jelly. Do you want to know how I'm re-capping the last 10 days of meals? I'm going through 10 days worth of text messages!.
This may be more detail than you care to read, but remember...I'm writing this for my benefit. Accountability, waste nothing, blah blah blah.
Tuesday, December 10th:
The two leftover Italian sausages, sauteed candy onion.
Sweet Potato fries. If someone has a recipe for BAKED sweet potato fries that
1) are crispy
AND
2) don't stick to the pan
Please let me know!
This is the best I could do. And they weren't great.
Wednesday, gymnastics - so dinner out again. Probably the Lizard. If you're wondering why we go there a lot - the food's never bad (but never great) and it's pretty kid friendly. Unfortunately, the service is going downhill. We're experts in this field (specifically at this restaurant) seeing as we've visited weekly for the last FOREVER.
Thursday, Friday and Saturday we ate out. (Note: we do not need to eat at bw3 ever again. Nirvana pizza in bay is our new favorite.)
Sunday, December 15th.
Eggs, breakfast sausage, spinach....Quiche! "Real men don't eat quiche" according to a certain father-in-law. Ha! Men ate this quiche!
There is a certain brilliance you can achieve in a dish with store-bought crescent rolls that makes me sad and elated at the same time.
On one hand: Why can't I make this fluffy deliciousness on my own, from scratch? :(
Then: This little can of dough is incredibly fluffy and delicious and easy! :)
So, for a perfect, delicious, easy quiche:
Heat oven to 350 degrees. Lightly grease a pan (size can vary depending on your needs...ingredients listed are flexible) I used a large 11 by 13 pan, so I used a dozen eggs. If using 9 by 13 or smaller use 8 eggs.
1 can of crescent roll dough
8-12 eggs, whisked
1/2 cup milk
salt, pepper as desired
approximately 10 sausage links
1/2 pound fresh spinach
1/2 cup onion
12 slices swiss cheese
sprinkling of dried oregano
Cook the sausages until done, cool and slice thinly.
Sautee the onion in olive oil, butter or bacon grease, add spinach and a pinch of salt and cook until wilted. Allow to cool.
Combine the eggs and milk, salt and pepper if desired.
Unroll the crescent rolls and lay on the bottom of the pan, joining to close the seams.
Sprinkle the sausage pieces on top of the crescent rolls.
Spread the cooked and cooled spinach next.
Lay the slices of swiss cheese evenly on top.
Pour the egg mixture evenly on top. Sprinkle with oregano.
Place casserole on middle rack of preheated oven and bake 35-40 minutes until middle is firm and top is lightly golden. Do not over bake.
The Quiche that men eat:
There is a certain brilliance you can achieve in a dish with store-bought crescent rolls that makes me sad and elated at the same time.
On one hand: Why can't I make this fluffy deliciousness on my own, from scratch? :(
Then: This little can of dough is incredibly fluffy and delicious and easy! :)
So, for a perfect, delicious, easy quiche:
Heat oven to 350 degrees. Lightly grease a pan (size can vary depending on your needs...ingredients listed are flexible) I used a large 11 by 13 pan, so I used a dozen eggs. If using 9 by 13 or smaller use 8 eggs.
1 can of crescent roll dough
8-12 eggs, whisked
1/2 cup milk
salt, pepper as desired
approximately 10 sausage links
1/2 pound fresh spinach
1/2 cup onion
12 slices swiss cheese
sprinkling of dried oregano
Cook the sausages until done, cool and slice thinly.
Sautee the onion in olive oil, butter or bacon grease, add spinach and a pinch of salt and cook until wilted. Allow to cool.
Combine the eggs and milk, salt and pepper if desired.
Unroll the crescent rolls and lay on the bottom of the pan, joining to close the seams.
Sprinkle the sausage pieces on top of the crescent rolls.
Spread the cooked and cooled spinach next.
Lay the slices of swiss cheese evenly on top.
Pour the egg mixture evenly on top. Sprinkle with oregano.
Place casserole on middle rack of preheated oven and bake 35-40 minutes until middle is firm and top is lightly golden. Do not over bake.
The Quiche that men eat:
The best part of this recipe is that it can be adapted to your taste. Don't like sausage or spinach? Use bacon and cheddar! Add mushrooms!
Then, we watched the Browns lose. Again.
Fresh Fork garlic chive pasta w/pesto (or leftover full fork sauce if you're George)
Pesto made this summer from the garden. Frozen into ice cube trays. It's a life hack. Save it.
Monday: Lizard
Tuesday: Mom's spaghetti made with her ground beef from fresh fork.
Wednesday: Danny Boys
Thursday: Ina Garten's chicken with mushrooms. Say what you want about her, the woman can cook. Nothing from fresh fork, but google it...delicious.
Week 5 pick up today, 12/19:
1 pork shoulder roast, approx 3 #
1 bag kale, 12-16 oz
2# sauerkraut, must be kept refrigerated
2# brewer's grain mix, spelt, rye, and barley berries
2# bag fingerling potatoes
1 bulb celery root
1 # carrots
1 bag stir fry mix
2# rhutabaga
8 oz goat gouda
1 candy onion
1# beets without tops
I also purchased the Clark Pope's Bloody Mary Mix, eggs and bacon.
In addition to this week's pick up, still need to use:
Pizza dough
Turtle beans
4 POUNDS OF SAUERKRAUT
ground beef
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