Monday, January 9, 2012
It's amazing how an inanimate 26-cubic-foot appliance rules our life. Don't think so? Recall how stressed the family got last time the power went out for a few hours. This appliance speaks to us. It saves the day. It's definitely an elephant in our kitchen. Maybe those science experiments growing in its recesses are what's speaking.
A sneaky leaky pan of lasagna caused me to inventory what's left today. Inventory - as in, wash every single item in the fridge because it has tomato sauce all over it. We have 1/2 gallon containers of milk (that'll be gone after breakfast tomorrow) and maple syrup (thank you MOM!!). We have 10 carrots, 9 tangelos, 8 stalks of celery, 3 crowns of broccoli, a discolored lime and a partially-shaved lemon. One beautiful Harry and David pear (no partridge): the last of TWO boxes sent by Mom. Thanks MOM!! A bunch of slimy parsley which moved directly to the compost bin. Several cheeses (thanks, Sis). Dairy products I picked up yesterday in my quest to healthify some baked goods recipes. A package of chicken for Thurday supper. Leftovers packed for lunches and dinners between now and Thursday. A door full of condiments - although a mere half of what was there a month ago.
What we are out of: meat.
What we have LOTS of: frozen veggies and refrigerated condiments.
That bottle of pickled ginger and DH's garden experiments are still with us. Well, some of the pickles made it onto my plate last night. Not too bad. With us as well is the cheese-making kit and a package of egg roll wrappers.
Oh, this is going to be a fun month of menus. Everything Must Go. What began as a social justice effort has become a creative game. I never said it would be dull.
Tonight's no-boil lasagna used up the rest of the tomato sauce (what didn't leak all over the refrigerator), meatballs, and mozzarella cheese. We also had salad (diet salad); I think ONE of the two blue cheese dressing containers is finally empty. We're getting there, even if the original point has been mislaid somewhere along the way.
Here's where we're going: a much, much more intentional eating plan. I love that word, "intentional." I really mean it. Not a diet in the deny-yourself-of-the-things-you-love diet, but an eating plan to adapt to our physical challenges (which includes active teenagers and the death of the family mealtime) and our nutritional needs. That, and a clean fridge. Shine on!
Canadian Bacon and Potato Quiche
adapted from http://www.bettycrocker.com/recipes/canadian-bacon-and-potato-frittata/55c1cd46-ab83-42fd-bba6-c7dcaf912c5c
Serves 4 to 6, depending on what else is served with it.
1 prepared pie crust, baked until golden (about 8 minutes in a 375degF oven)
2 T. fresh chives or 1 T. freeze-dried chopped chives
1/4 tsp. salt
1/8 tsp. dried thyme leaves
1/8 tsp. pepper
1/4 c. red or green bell pepper, chopped
2 c. refrigerated southern-style hash-brown potatoes (or one fist-sized potato, shredded)
1/2 c. Canadian bacon or cooked ham, coarsely chopped
2 T. Cheddar cheese, shredded
Paprika (for dusting)
Beat eggs, chives, milk, salt, thyme and pepper in medium bowl; set aside.
Spray a nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
Spread mixture into pie crust. Pour egg mixture over pie crust. Sprinkle with cheese and paprika.
Bake at 375degF for 45-50 minutes, until quiche is set and a knife inserted in the center comes out clean. Cut into wedges and serve.