When you don’t have a lot of time to make delicious sourdough-y bread. (Who does?) This is the recipe for you.
1. Mix together:
12 oz warm water (1 and 1/2 cups)
1 teaspoon bread yeast
2. Set aside for 5-10 minutes.
3. Now mix together:
1 lb flour (approx. 3 and 3/4 cups)
2 teaspoons salt
4. Mix the dry ingredients with the water and yeast. Add flour as necessary and knead into a nice ball. Keep in a cloth-covered bowl for at least 18 hours.
5. After it has risen, take out of the bowl and plop it onto a floured cutting board (using a spatula is best). Tuck it back into a ball. Let it rise, again, for another 1-2 hours.
6. Preheat oven to 425 degrees and place your dutch oven pot inside. Plop dough into your hot pot. Cook with top on for 30 minutes. Take top off and cook for an additional 10 minutes. Cool on a bread rack.
I love quiche. I am a “I like eggs with a lot of extras” type of girl. I don’t like over easy or even plain scrambled. But I love eggs if there is a lot of cheese and a nice vegetable involved. I make frittatas and quiches quite a bit, thanks to my “I’ll have 3 to 4 eggs a day, every day” husband. And thankfully, and healthfully, my son loves eggs too.
But my life changed the day I had my friend’s mother-in-law’s quiche. I went over for a nice sit-down brunch and took a bite and I will never be the same. This quiche is that good. I told her so too, and I tend to be a bit dramatic, so maybe she didn’t believe me when I said that this was the best thing I’d ever tasted. But I was serious.
And sweet Edie gave me her grandmother’s recipe. And I am here to share it with you. Go to the store now and buy these ingredients and make this quiche!
**Hint: Cottage cheese is the secret.
1 tub of 16 oz cottage cheese (or 24 oz if you want it a bit goo-ey-er)
1 stick of butter
1/2 to whole bag of shredded cheddar cheese (or try others)
other ingredients of your choice: broccoli, spinach, peppers, meat
Turn oven to 350 degrees.
Cook broccoli slightly. (Or use other toppings: the above picture is of a non-cooked cut red pepper and ham)
Combine all the remaining ingredients in a big bowl.
Put in a pie crust
Cook for 60 minutes. (Check with a fork for more or less time.)
Try not to eat it all by yourself.
Here is the sweet recipe she copied for me.
I am not including a recipe for a delicious crust, but here is the Perfect Crust by The New York Times. Of course lots of butter (or lard! or palm oil, which I am trying next) should be involved. I have to confess that, having a gluten-free son, I bought the store-made crust for the above recipe. I am guilty of the convenience! However, having flour run wild in my kitchen to make a pie crust is not a great situation for my boy (he will break out in hives upon contact with flour). But! That is no excuse. Hydrogenated, partially-hydrogenated, any soybean or canola or sunflower, etc, etc oils will kill you. No joke. Don’t do it.
I just read an awesome post from Nourishing Our Children about cravings and food and … nutrition! It explained that if your child is begging for the butter or that salt at the table, just let them eat it. Butter, for example, provides wonderfully good saturated fats that your child’s brain needs to develop. And sea salt provides much-needed minerals too.
I always let John take the paper off our butter when I need a fresh stick (which is usually every day around here — I’m a nursing mom and I know that my baby needs saturated fat from my breast milk!) Well, I just read the above-linked post, and thought, “why haven’t I been letting him chew on the butter?!” (In other words, no, butter and whole milk don’t cause obesity.) So I told him he could eat it — he was beyond excited — as you can see from his face, and he ate a quarter of the stick! …. I think this will become a regular tradition.
Lately, I have been cooking a whole bird. The cost of a whole, organic bird is only $1.99 per pound! (Compared with sometimes $7.99 per pound for organic chicken breasts!) I discovered that cooking a whole bird is not as … Continue reading →