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A food I discovered during the pandemic is quiche, made with MN wild rice. I was tired of cooking the same things over and over, and so I looked in my new Gustavus Adolphus cookbook. That’s where I discovered it. For decades eggs had been completely absent from our diet (the best scientific thinking at the time.) But now dieticians are telling a different story. Besides that, I am taking a statin to keep my cholesterol down. So I found this recipe and decided I had all the ingredients for it, including the wild rice, that I buy any time I can get it. It is fun to make, putting in a layer of wild rice over the lower pie crust. It takes awhile to put together because I make my own oil-based crust, and it takes about an hour to cook the wild rice to its tenderest. I also cook up vegetables I have on hand, and cook up either chicken or turkey for the next layer. On top of that is butter, mozzarella cheese (different from the recipe, but it’s the only cheese I like!) and four eggs and milk poured over the top. It all fits perfectly in my special glass pie pan. The amazing thing about it is that it tastes different each time, depending on what vegetables and meat I use. The most amazing thing about it is that it gives us three meals. We eat 1/3 the first day, 1/3 2 days later, and I put 1/3 in the freezer for days when I don’t want to cook. We’re having it for dinner tonight with a little salad. Can’t wait! --Cynthia
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January 2022
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