What did you cook today?

Crust-less quiche? Isn't that a Fritata?

C/S,
Rev J

 

After googling "Fritata", I suppose that is exactly what it is....

 

There's erroneous info online about their being the same. There actually is a difference. Quiche has a lot of cream (or milk) with the eggs, almost a custard, the mixture beaten up then baked. Frittata is mostly eggs, sometimes a bit of cream or milk but not much, if any. Frittata is slightly scrambled in a pan first, then when partially set, put in the oven to finish it off. So basically quiche is more liquid, smoother and creamier. Frittata is thicker, more curd-like. Think of quiche as a filling (which is why it's usually in a crust) and frittata closer to an omelette.

 

For Sunday Lunch A Nice Big Lamb Forequarter Chop With Frozen Vege's........



Cheers Glen.

 

Last night I made a stuffed split pork loin. Used bruschetta, herbed goat cheese and basil. It was really tasty. Served it with jasmine rice with peppers, green onion and pine nuts cooked in it and corn and baby beets.

 

Whenever i do crock pot dishes i make them at night and refrigerate the pot so i can turn it on right before work in the morning. So i just threw together a moroccan chicken stew in the crock pot ready to start in the morning. I'm stoked. Thanks lucy for inspiring me with all your beautiful moroccan dishes!

 

I never put milk or cream in my quiche, nor do I ever use a crust for my quiche. I just mix everything in a bowl (eggs, veggies, beans, ect) and then pour the mixture into a glass baking dish and bake.

So if I'm not quite making a quiche, and I'm not quite making a frittata, then what am I making?

 

Does anyone have a good vegetarian lasagna recipe?

I promised my friend I'd make him a lasagna on Tuesday but I haven't made lasagna in years......I thought I'd ask here before searching for a recipe on google.

 

I don't really use recipes but you could easily use a regular lasagna recipe and replace the ground beef with diced up mushrooms! As long as you don't need it to be vegan you can do everything else the same.

 

Something delicious?

 

This one is like the gold standard for me:

http://www.foodreference.com/html/vege-mush-las-0213.html

The only difference that I do is I don't drain the canned tomatoes.

C/S,
Rev J

 

I have a blackberry crumble in the oven! I'm so happy blackberries were on sale. They are my favourite berry. I went back and bought a ton more of them today!

 

Make a vegetarian boligniase sauce and follow the recipe for normal lasagna. Just one thing heat both sauces up before layering and make sure there is sauce on the bottom of the dish, not a lasgna sheet as it won't cook.

 

Eggs à la Ashalicious!

 

They're on sale here too so I bought some. Although my real love is raspberries. Luckily they're on sale this week! I'll have to pick some up.

 

Lox on a Montreal-style bagel for lunch. With blackberries. It was sooooo good!

 

I pan seared striploin steak for a few minutes with garlic and freshly ground black pepper, then finished it off in the oven for about 5 minutes. It turned out perfectly medium rare, so juicy and flavourful. I made sautéed button mushrooms in butter, garlic and tarragon. And a salad with baby greens, kumato cherry tomatoes, green onions, mushrooms (raw) and cucumber slices with a garlic dressing. And chocolate ice cream sprinkled with cacao nibs for dessert. It went so well together.

 

I was going to do a baked potato with chili on it until my granddaughter came running over to bring me some meatloaf and mashed potatoes my son had cooked!

 

I woke up with a sore throat and swollen lymph nodes so i decided to try a medicinal recipe i've been meaning to try for a while - garlic soup.

The actual recipe calls for 40 - 50 cloves of garlic but i was afraid it would be too pungent so i used 20 cloves and substituted the other 20 with a bulb of elephant garlic, which is much milder than regular garlic.

I wasnt expecting to really like it, just wanted to make it for medicinal purposes, but it actually tasted really good - very rich.

 

That sounds really good. Actually, you can put in as much garlic as you want, once you cook garlic it sweetens up, the pungent taste is eliminated. The pungency is in the allicin that's in garlic. Unfortunately, heat kills most of it, so you're not really getting the garlic benefits when you cook it, especially in a soup which you cook longer than say a stir fry. You basically have to eat garlic raw (yuck) to get the benefits. I still put lots of it in my chicken soup though. lol