3-4 cups cooked, and cooled rice
1 cup cooked beef, chicken, or pork, cubed or salad shrimp
1 cup carrots, diced small
1 cup of onions, diced
1 cup of frozen green peas
2 cloves of garlic, minced
1 teaspoon of ginger root, minced
2 green onions, sliced finely
2 Tablespoons Olive Oil
3 Tablespoons Tamari (soy sauce)
1 to 3 teaspoons of Sesame seed oil
Salt and Pepper to taste
2 Eggs, scrambled (optional)
Start by sauteing the onion, peas, and carrot, after a few minutes add the meat, garlic, and ginger. In a few more minutes add the sesame oil and green onion, and turn off the heat. Next add the Tamari, salt, and pepper, and combine with the rice. For those who want it, top with the egg.
Recipes and cooking anecdotes from the kitchen of Sarah. I aspire to always shop locally and eat in season. I am gluten free when I can be.
Friday, June 12, 2015
Crustless Quiche
My easy answer to "quiche cups." I like to make one a week and eat off the leftovers for a quick breakfast.
8 Eggs, cracked and beaten
1 cup Buttermilk
1/2 teaspoon salt
16 oz. of any cheese, shredded, crumbled, etc.
1 cup of browned, crumbled, or cubed meat (optional, but meat makes it more filling)
2-4 cups of any vegetables
For greens, saute, cool, then squeeze to remove any excess liquid. With raw veggies, I use my food processor to cut or shred finely, then I squeeze the liquid. For eggplant, summer squash, zucchini, or mushrooms, I roast in the oven till dry. I will often make ratatouille, then use the leftovers for a quiche.
Preheat oven to 375. Combine ingredients, pour into a greased glass pie dish. Set in middle of oven, reduce heat to 350, and bake for 40-50 minutes. Let cool/rest for 15 before cutting and serving.
8 Eggs, cracked and beaten
1 cup Buttermilk
1/2 teaspoon salt
16 oz. of any cheese, shredded, crumbled, etc.
1 cup of browned, crumbled, or cubed meat (optional, but meat makes it more filling)
2-4 cups of any vegetables
For greens, saute, cool, then squeeze to remove any excess liquid. With raw veggies, I use my food processor to cut or shred finely, then I squeeze the liquid. For eggplant, summer squash, zucchini, or mushrooms, I roast in the oven till dry. I will often make ratatouille, then use the leftovers for a quiche.
Preheat oven to 375. Combine ingredients, pour into a greased glass pie dish. Set in middle of oven, reduce heat to 350, and bake for 40-50 minutes. Let cool/rest for 15 before cutting and serving.