So my family is a little slow getting with my program. My son made a quiche that was delicious... but he used 10 strips of my turkey bacon that I had planned on using for 2 other meals. I think the same flavors could have been accomplished with 4 or 5 strips of bacon... just sayin'. But he is new to cooking, and wanted to participate. I just have to keep reiterating that they need to discuss with me before they go and grab the quick thing to eat or use.
I can see that I need to have lots of snacks on hand for my family. They are snackers and instant gratification kind of eaters. They don't want to prepare anything. They would rather make toast or a sandwich with my preciously hoarded meats. That quiche made into mini quiches in a muffin pan would have stretched much further than an 8 inch quiche in one pan, and would have been easy and portable for breakfasts and lunches.
Breakfast: Simple quiche: Adapted from All Recipes.com
4 oz shredded mozarella cheese
2 tbsp butter
1/4 cup chopped onion
1 tsp salt
1/2 cup flour
1 1/2 cups milk
1 cup cooked asparagus pieces
1/2 tsp tarragon (fresh or dried)
you can substitute asparagus with mushrooms, broccoli, zucchini or any other vegetable you prefer.
Cook bacon, crumble and set aside. Preheat oven to 350F coat 9 inch pan with non stick spray
line bottom of pan with bacon, cheese and asparagus. Combine eggs, butter, salt, milk, flour and onions, whisk together and pour on top of bacon and cheese. Bake in preheated oven for 35 minutes or until set. Serve hot or cold.
Lunch: Pascual's Famous Ham Bone Spanish Bean Soup
1 ham bone, cooked for 2 hours in 9 cups of water
8 cups of the ham broth
a bag of Fiesta 16 bean soup mix
3 bay leaves
3 tbsp olive oil
1 lg onion
4 garlic cloves (whole, skin on)
1 cup chopped Coppa ends cooked and fat rendered (we buy it at Grocery outlet, you can ask at your local deli if they have any Italian cold ends proscuitto works too)
1 cup chopped ham (usually picked off after cooking the bone
Cook the bone in 9-10 cups of water for 2 hours until the remaining meat falls off easily. Remove bone, strain broth and add bag of beans to 8 cups of broth. Bring to a boil and then reduce to simmer for 45 minutes. Pick ham off the bone. Chop and set aside. Cook diced coppa, set aside with ham. Add oil to pan with onion, saute till translucent, then cook a few minutes more until onions start to brown and sugars carmelize, set aside with ham and coppa. After 45 minutes of beans simmering, add meats and onion, bay leaves, garlic and pepper to taste. We don't add salt because the ham and coppa make it pretty salty, buy you can add it to taste if you like. Turn off heat and let beans sit overnight. They will absorb most of the water while cooling. Add 2 cups of the remaining broth the next day and reheat and serve. You can eat it right away the first day, but the flavors improve and develop overnight, and it actually tastes better the next day.
you can substitute asparagus with mushrooms, broccoli, zucchini or any other vegetable you prefer.
Cook bacon, crumble and set aside. Preheat oven to 350F coat 9 inch pan with non stick spray
line bottom of pan with bacon, cheese and asparagus. Combine eggs, butter, salt, milk, flour and onions, whisk together and pour on top of bacon and cheese. Bake in preheated oven for 35 minutes or until set. Serve hot or cold.
This congealed fat looks gross I know... But save it and the geletinized juices. They make s great base for beans and soups. I put 2 spatulas full in the water with the ham bone and froze the rest. Believe it or not there was almost 2 cups of ham on that bone.
Note the amount of ham picked off the bone, (in the bowl with the onions) about 1 1/2 cups.
Lunch: Pascual's Famous Ham Bone Spanish Bean Soup
1 ham bone, cooked for 2 hours in 9 cups of water
8 cups of the ham broth
a bag of Fiesta 16 bean soup mix
3 bay leaves
3 tbsp olive oil
1 lg onion
4 garlic cloves (whole, skin on)
1 cup chopped Coppa ends cooked and fat rendered (we buy it at Grocery outlet, you can ask at your local deli if they have any Italian cold ends proscuitto works too)
1 cup chopped ham (usually picked off after cooking the bone
Cook the bone in 9-10 cups of water for 2 hours until the remaining meat falls off easily. Remove bone, strain broth and add bag of beans to 8 cups of broth. Bring to a boil and then reduce to simmer for 45 minutes. Pick ham off the bone. Chop and set aside. Cook diced coppa, set aside with ham. Add oil to pan with onion, saute till translucent, then cook a few minutes more until onions start to brown and sugars carmelize, set aside with ham and coppa. After 45 minutes of beans simmering, add meats and onion, bay leaves, garlic and pepper to taste. We don't add salt because the ham and coppa make it pretty salty, buy you can add it to taste if you like. Turn off heat and let beans sit overnight. They will absorb most of the water while cooling. Add 2 cups of the remaining broth the next day and reheat and serve. You can eat it right away the first day, but the flavors improve and develop overnight, and it actually tastes better the next day.
Dinner was leftover broccoli soup for me. The fam bam was gone and I was busy decorating for Christmas, so no cooking for me last night.
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