Quiche it Simple During Lent

The Lenten season is upon us. This exercise in meatless Fridays sticks with me even though I am no longer a practicing Roman Catholic.

Culturally Catholic, I am. So the guilt about eating meat remains with me to this day.

Skipping meat on Fridays wouldn’t be that big a deal if I could serve the grilled cheese sandwiches for dinner. I love grilled cheese. Any cheese melted between two pieces of bread slathered in butter or olive oil is pure heaven.

Except my daughter doesn’t eat cheese. And she has a nose that can smell it several rooms away.

If I crave a melted cheese sandwich, I eat in the middle of the night when she is asleep. Then I burn candles to get the smell out of the house.

Sometimes I will order one when we are eating out for lunch. But she is relentless in her ongoing commentary about how much she hates cheese.

Yes, this is odd. I am the mom. It is my house. But when your child is on the autism spectrum, however mild, this isn’t a battle anyone is going to win.

Fortunately, she likes most vegetables. So on many meatless nights, it’s just a plate of roasted vegetables and pasta or rice.

But I’m trying to find add a little more protein to her diet, which would consist largely of chocolate and chips if left to her own devices. We eat a lot of chicken.

When Lent rolls around, it’s time to cook more creatively. We live just a couple of miles from a chicken farm, so we always have fresh eggs in the house. That means frittatas, quiches, and omelets.

The beauty of any of these is that you are free to improvise. Throw some spinach in for some extra veg, add or change a cheese, and use fresh herbs if you have them.

I keep a box or two of frozen pie crusts that I buy at Trader Joe’s in Cleveland on hand. It’s one of my favorite crusts, and it saves time.

Today, I had some extra smoked salmon, green onions, and potatoes. If I had baby kale, chard, or spinach, it would have gone in too. I was finished in less than 45 minutes. Plus the leftovers can do double duty for breakfast or lunch tomorrow.

This is #whatsfordinner tonight.

XOXOXO

marnie

marnie@meadballs.com

Print Recipe
Salmon, Dill, and Potato Quiche
This is an easy dish for dinner or lunch. Pair with a cucumber or green salad. Depending on appetites, and whether it is lunch or dinner, this can feed from 4-6 people.
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course dinner, Main Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven to 350 degrees.
  2. Roll out pie crust so it will fit into a 9-inch pie pan. Place crust into pie pan and trim off edges. Top crust with parchment and pie weights or beans. Place on baking sheet and bake for 10 minutes. Remove paper and beans and cook another 5 minutes.
  3. In the meantime, cook potatoes in salted boiling water until tender. Drain. Slice.
  4. Beat together the cream, eggs, dill, lemon zest, salt and pepper until the eggs are lighter and there is a bit of foam on top of the batter.
  5. Place cut potatoes over the bottom of the pastry. Then put half the salmon strips in the gaps. Sprinkle with half of the green onions. Pour over the egg mix.
  6. Bake for 25 mins until the top is firm. Allow to cool. This is best served at room temperature. Before serving, top with the remaining strips of salmon, some dollops of creme fraiche, sour cream, or yogurt. Sprinkle remaining green onions on top and some dill.
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When Erie is Like Florida

Weather and distance have been a recurring theme in the past week.

I left Erie to visit Florida for the President’s Day weekend … and then the temperature was warmer in Erie on Saturday than it was in Clearwater, Florida. Today, Erie will only be about 5 degrees cooler than where the some of the Erie snowbirds are flocking.

Erie has its own micro-climates as well. I knew this growing up, just didn’t know what to call it. In the summer we’d head to the beach from our house in Millcreek. When we’d leave the house, not far from the Millcreek Mall, where it would be sunny and warm. By the time we got to the lake, it could be 10 degrees cooler and cloudy.

Taking the kayak out onto Lake Erie in late February 2017.

This morning, I left my house by I-90 in Fairview and it was 57 degrees. I drove 5 miles down to the lake and it was 42 degrees, courtesy of the easterly wind coming off the 35-degree Lake Erie. As it shift to the south today, the temperatures will come closer. And I’ll be paddling on Lake Erie for the second time during the month of February.

It’s crazy.

I’m worried about the fruit trees being fooled into budding. As much as I love a 70-degree day in February, I love peaches throughout the month of August even more. And cherries. And plums. And apples.

I don’t dare dream of actually having spring in March in Erie. That’s just out of the question. Then we would really know the world was out of whack.

Before leaving for Florida, I had the honor of hosting a group of women called the Black Diamond Divas, a mastermind group of women who are part of the Coffee Club Divas. They are a fantastic group who are taking me to the next level of developing a business. More will come on that at a later date.

The challenge for making them lunch is the diversity of diets – namely gluten intolerant and vegan. Neither of these comprise my typical meal – but I do love a challenge. This Thai Quinoa Salad, adapted from FoodieCrush.com was perfect. Indeed, my daughter loved it the night before (I made early before so it could marinate in the dressing). I didn’t mention gluten free of vegan. She just declared it delish.

Hope you do too.

XOXOXO

marnie

marniemead@gmail.com

 

 

Print Recipe
Thai Quinoa Salad
For me the secret to the salad is two-fold: make your quinoa in a rice or pressure cooker and marinate the whole salad the night before serving. You can add protein, such as roasted chicken or shrimp if you feel the need for a more substantial dish.
Course lunch, Salad
Cuisine American, Asian
Servings
people
Ingredients
Course lunch, Salad
Cuisine American, Asian
Servings
people
Ingredients
Instructions
  1. Rinse quinoa under cold water. Cook according to package directions. Remove from pan and allow to cool.
  2. Add vegetables, quinoa, cilantro, and basil to a large bowl. Toss.
  3. In a small bowl, whisk soy sauce, Braggs, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste and adjust to your liking (mainly checking for more heat or sweet).
  4. Pour the dressing over the salad and stir to combine. Can serve immediately or refrigerate overnight.
  5. Sprinkle peanuts over the salad before serving.
Recipe Notes

I like to use the multi-colored quinoa, just for color.

Adapted from FoodieCrush.com

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