General fitness, health and nutrition · Public discussion

Dinner Last Night (Long)

Dog3 · 2005-10-18T16:40:38+00:00

I decided to do a sausage and cheese quiche last. Ramsey has decided he absolutely loves human food (unlike sister Hoot) and was begging as I was cooking. He is too cute with his little Siamese squeak. Anyway, he was distracting me and I wound up beating too many eggs so I made 2 quiches. Here is what I did... I browned up a couple of pounds of breakfast sausage, removed sausage from skillet and drained on paper towel. I drained the skillet of grease but left maybe 2 tablespoons of the sausage drippings. In the drippings I did a saute' of chopped onion and green pepper, maybe 1/2-3/4 cup of each. While this was going on, I was giving Ramsey little bits of shredded cheddar cheese while Hoot looked on all [censored]. I shredded some cheddar, maybe 2 cups and put in bowl with a heaping tablespoon of flour and mixed it all up. I added the green pepper and onion to the cheese and flour and mixed it up again and put it in the bottoms of 2 (yes I cheated) pre-made 9 inch pie shells. I have no idea how many eggs I used but I *think* it was about 10 and they were medium eggs (thank gawd). I cracked eggs in bowl with 2 cups heavy cream, about 1/4 tsp of pepper, 1/2 teaspoon garlic powder, 1-1/2 teaspoons seasoned salt and a few shakes of crushed red pepper flakes. I beat it all up and divided between the 2 pie shells. Into the oven, quiches on cookie sheets, at 375 for about 30 minutes or so. I let Ramsey, Missy and Shelly lick the mixing bowl as it makes for no pre-wash before the bowl goes into the dishwasher. Hoot, not to be outdone jumped into the bottom rack in the dishwasher to show her displeasure. Meanwhile I sliced some potatoes, skin on and sliced some rather thick slices of onion. I heated canola oil in the big skillet and cooked the potatoes and onions until browned with crispy edges. I made a wild green salad with crumbled bacon bits (real bacon) and a chopped, boiled egg and red onion. I topped it with croutons and a bit of the left over cheddar. Dressings were bottled and I chose a Ranch dressing for mine. I toasted a whole wheat bagel and that was it. The quiche was quick and easy and the entire meal from start to finish took less than an hour, including distractions 😉 See the quiches at: http://tinypic.com/eqw2uv.jpg or on ABF. Michael -- Send email to dog30 at charter dot net

Started by Dog3 · 18 October 2005 · Last activity 19 October 2005 · 15 posts · 308 views

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Original section: General fitness, health and nutrition
Published: 18 October 2005
Last activity: 19 October 2005
Original author: Dog3
Posts: 15
Discussion status: Public discussion
Total views: 308
Views / 30 days: 0

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Original post
Dog3
Archived post

18 October 2005, 16:40 UTC #1

I decided to do a sausage and cheese quiche last. Ramsey has decided he
absolutely loves human food (unlike sister Hoot) and was begging as I was
cooking. He is too cute with his little Siamese squeak. Anyway, he was
distracting me and I wound up beating too many eggs so I made 2 quiches.
Here is what I did...
I browned up a couple of pounds of breakfast sausage, removed sausage from
skillet and drained on paper towel. I drained the skillet of grease but
left maybe 2 tablespoons of the sausage drippings. In the drippings I did a
saute' of chopped onion and green pepper, maybe 1/2-3/4 cup of each. While
this was going on, I was giving Ramsey little bits of shredded cheddar
cheese while Hoot looked on all [censored]. I shredded some cheddar, maybe
2 cups and put in bowl with a heaping tablespoon of flour and mixed it all
up. I added the green pepper and onion to the cheese and flour and mixed
it up again and put it in the bottoms of 2 (yes I cheated) pre-made 9 inch
pie shells.
I have no idea how many eggs I used but I *think* it was about 10 and they
were medium eggs (thank gawd). I cracked eggs in bowl with 2 cups heavy
cream, about 1/4 tsp of pepper, 1/2 teaspoon garlic powder, 1-1/2 teaspoons
seasoned salt and a few shakes of crushed red pepper flakes. I beat it all
up and divided between the 2 pie shells. Into the oven, quiches on cookie
sheets, at 375 for about 30 minutes or so. I let Ramsey, Missy and Shelly
lick the mixing bowl as it makes for no pre-wash before the bowl goes into
the dishwasher. Hoot, not to be outdone jumped into the bottom rack in the
dishwasher to show her displeasure.
Meanwhile I sliced some potatoes, skin on and sliced some rather thick
slices of onion. I heated canola oil in the big skillet and cooked the
potatoes and onions until browned with crispy edges.
I made a wild green salad with crumbled bacon bits (real bacon) and a
chopped, boiled egg and red onion. I topped it with croutons and a bit of
the left over cheddar. Dressings were bottled and I chose a Ranch dressing
for mine.
I toasted a whole wheat bagel and that was it. The quiche was quick and
easy and the entire meal from start to finish took less than an hour,
including distractions 😉
See the quiches at:
http://tinypic.com/eqw2uv.jpg or on ABF.
Michael
--
Send email to dog30 at charter dot net

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Melba's Jammin'
Archived post

18 October 2005, 21:38 UTC #2

In article <[email hidden]>,
Dog3 said:
I decided to do a sausage and cheese quiche last. Ramsey has decided he
absolutely loves human food (unlike sister Hoot) and was begging as I was
cooking. He is too cute with his little Siamese squeak. Anyway, he was
distracting me and I wound up beating too many eggs so I made 2 quiches.
Here is what I did...
I browned up a couple of pounds of breakfast sausage, removed sausage from
skillet and drained on paper towel.
I have no idea how many eggs I used but I *think* it was about 10 and they
were medium eggs (thank gawd). I cracked eggs in bowl with 2 cups heavy
cream,
Meanwhile I sliced some potatoes, skin on and sliced some rather thick
slices of onion. I heated canola oil in the big skillet and cooked the
potatoes and onions until browned with crispy edges.
I made a wild green salad with crumbled bacon bits (real bacon) and a
chopped, boiled egg and red onion. I topped it with croutons and a bit of
the left over cheddar. Dressings were bottled and I chose a Ranch dressing
for mine.
I toasted a whole wheat bagel and that was it. The quiche was quick and
easy and the entire meal from start to finish took less than an hour,
including distractions 😉
See the quiches at:
http://tinypic.com/eqw2uv.jpg or on ABF.
Michael
So much for Heart Healthy, eh? And to who in the heck did you feed two
quiches? LOL!
--
http://www.jamlady.eboard.com

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Dog3
Archived post

19 October 2005, 00:43 UTC #3

Melba's Jammin' <[email hidden]> looking for
trouble wrote in
news:[email hidden]:
Quoted message said:

So much for Heart Healthy, eh? And to who in the heck did you feed
two quiches? LOL!
I'm doing very well on my cholesterol and my blood sugar so I splurge. I
gave one of the quiches to the neighbors. Both of them are sick so I took
them a quiche and some leftover matzo ball soup.
Michael
--
Send email to dog30 at charter dot net

Report
Nancy Young
Archived post

19 October 2005, 01:36 UTC #4

"Dog3" <[email hidden]> wrote
Quoted message said:
I'm doing very well on my cholesterol and my blood sugar so I splurge. I
gave one of the quiches to the neighbors. Both of them are sick so I took
them a quiche and some leftover matzo ball soup.
Such a nice neighbor.
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
nancy

Report
Wayne Boatwright
Archived post

19 October 2005, 01:53 UTC #5

On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Dog3" <[email hidden]> wrote
Quoted message said:
I'm doing very well on my cholesterol and my blood sugar so I splurge.

I
Quoted message said:
Quoted message said:
gave one of the quiches to the neighbors. Both of them are sick so I

took
Quoted message said:
Quoted message said:
them a quiche and some leftover matzo ball soup.
Such a nice neighbor.
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/eikz78.jpg
Meet Mr. Bailey

Report
Nancy Young
Archived post

19 October 2005, 01:54 UTC #6

"Wayne Boatwright" <[email hidden]> wrote
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote
Quoted message said:
Quoted message said:
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
nancy

Report
Carol \Damsel\ Peterson
Archived post

19 October 2005, 02:11 UTC #7

Nancy Young said:
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
Greek cookies would make a terrible pie filling.
Carol

Report
Wayne Boatwright
Archived post

19 October 2005, 02:13 UTC #8

On Tue 18 Oct 2005 06:54:21p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote
Quoted message said:
Quoted message said:
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
That's okay, I can't make Greek cookies. :-)
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/eikz78.jpg
Meet Mr. Bailey

Report
Dog3
Archived post

19 October 2005, 04:31 UTC #9

"Nancy Young" <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:

"Dog3" <[email hidden]> wrote
Quoted message said:
I'm doing very well on my cholesterol and my blood sugar so I
splurge. I gave one of the quiches to the neighbors. Both of them
are sick so I took them a quiche and some leftover matzo ball soup.
Such a nice neighbor.
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
nancy
They were Pet Ritz also. 9" shells, 2 in the package.
Michael
--
Send email to dog30 at charter dot net

Report
Dog3
Archived post

19 October 2005, 04:32 UTC #10

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Dog3" <[email hidden]> wrote
Quoted message said:
I'm doing very well on my cholesterol and my blood sugar so I
splurge.

I
Quoted message said:
Quoted message said:
gave one of the quiches to the neighbors. Both of them are sick so
I

took
Quoted message said:
Quoted message said:
them a quiche and some leftover matzo ball soup.
Such a nice neighbor.
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
I would do the same if I made my own crust. I really don't like to go to
all the fuss for just a simple quiche for dinner. Throwing a brunch is
another story 😉
Michael
--
Send email to dog30 at charter dot net

Report
Dog3
Archived post

19 October 2005, 04:34 UTC #11

"Nancy Young" <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote
Quoted message said:
Quoted message said:
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
nancy
Don't feel bad Nancy, I can't bake either. I can make pie crust but put a
scratch cake recipe in front of me and I get 'cook's block'.
Michael
--
Send email to dog30 at charter dot net

Report
Dog3
Archived post

19 October 2005, 04:34 UTC #12

Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:
On Tue 18 Oct 2005 06:54:21p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote
Quoted message said:
> Curious, what brand of pie crust do you use? I've been using
> Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
That's okay, I can't make Greek cookies. :-)
Greek cookies... Wayne, don't set yourself up like that m'kay =😄
Michael
--
Send email to dog30 at charter dot net

Report
Dog3
Archived post

19 October 2005, 04:35 UTC #13

"Carol \"Damsel\" Peterson" <[email hidden]> looking for trouble
wrote in news:[email hidden]:
Quoted message said:
Nancy Young said:
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at
pie crust. Or not.
Greek cookies would make a terrible pie filling.
Carol
That would depend upon the ingredients you squished into the pie shell with
the Greek cookies.
Michael
--
Send email to dog30 at charter dot net

Report
Wayne Boatwright
Archived post

19 October 2005, 04:42 UTC #14

On Tue 18 Oct 2005 09:32:47p, Dog3 wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:
On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Dog3" <[email hidden]> wrote
> I'm doing very well on my cholesterol and my blood sugar so I
> splurge. I gave one of the quiches to the neighbors. Both of them
> are sick so I

took
Quoted message said:
> them a quiche and some leftover matzo ball soup.
Such a nice neighbor.
Curious, what brand of pie crust do you use? I've been using
Pet Ritz, something like that.
FWIW, I usually make my own. For quiche, I prebake and cool it before
adding the filling to insure a flaky crust.
I would do the same if I made my own crust. I really don't like to go to
all the fuss for just a simple quiche for dinner. Throwing a brunch is
another story 😉
Yep, time and effort is definitely a factor. Not what I would choose to
make for quickie dinner.
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/eikz78.jpg
Meet Mr. Bailey

Report
Wayne Boatwright
Archived post

19 October 2005, 04:45 UTC #15

On Tue 18 Oct 2005 09:34:59p, Dog3 wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright <[email hidden]> looking for trouble wrote in
news:[email hidden]:
Quoted message said:
On Tue 18 Oct 2005 06:54:21p, Nancy Young wrote in rec.food.cooking:
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote
> On Tue 18 Oct 2005 06:36:53p, Nancy Young wrote
>> Curious, what brand of pie crust do you use? I've been using
>> Pet Ritz, something like that.
>
> FWIW, I usually make my own. For quiche, I prebake and cool it before
> adding the filling to insure a flaky crust.
(smile) I don't bake, I know, I know. I can't even reach the flour
in my kitchen without danger of having it land on my head and kill
me. Perhaps when I make the greek cookies, I'll try my hand at pie
crust. Or not.
That's okay, I can't make Greek cookies. :-)
Greek cookies... Wayne, don't set yourself up like that m'kay =😄
Michael
LOL!
--
Wayne Boatwright *¿*
_____________________________
http://tinypic.com/eikz78.jpg
Meet Mr. Bailey

Report

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