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Topic: RE: Christmas cookies??
Thanks I wasn't sure which kind of flour to substitute with.
Erica Wilson
Totally Worth It.
Totally Worth It.
Topic: RE: X-Mas Rum Balls
Thanks for posting...Since I am a southern gal, I always made bourbon balls for cmas tradition. I was trying to figure out how I could keep doing it the WLS way.
Thanks to you, I can still do it!!
Thanks to you, I can still do it!!
your friend
, Deb
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
A nice glass of wine sounds really good right now...lol
I'm glad you are doing so good. This has been one heck of ride...I love my RNY, and I would do it all over in a heartbeat. I wish you the best in your success, and keep posting yummy recipes, lol
I'm glad you are doing so good. This has been one heck of ride...I love my RNY, and I would do it all over in a heartbeat. I wish you the best in your success, and keep posting yummy recipes, lol
I lost 33 pounds before surgery. My new life has finally began
(deactivated member)
on 12/16/10 8:07 am - Bumfuknowhere, Canada
on 12/16/10 8:07 am - Bumfuknowhere, Canada
Topic: RE: QUICHE RECIPES
This is a crustless one that I am making tomorrow. It's delicious
Crustless Asparagus & Mushroom Quiche (adapted from Smitten Kitchen and allrecipes)
*1 tablespoon olive oil
*1/2 shallot, diced
*1 pound asparagus, trimmed and cut into 1/2 inch pieces
*1/2 pound mushrooms, chopped
*4 large eggs
*1/4 cup milk
*1/2 cup Swiss cheese, grated
*1/3 cup gruyere, grated
*1/3 cup Pecorino, grated
*1 tablespoon flour
1. Preheat oven to 425 degrees. Heat the oil in a skillet, add shallots, and coo****il just translucent.
2. Add the asparagus and cook for 3-4 minutes. Add mushrooms and cook for an additional 3-4 minutes. Pour into pie pan.
3. In a separate bowl, whisk together eggs, milk, cheese, and flour. Pour over asparagus mixture.
4. Bake for 25 minutes. Cool for 10 minutes before serving.
Crustless Asparagus & Mushroom Quiche (adapted from Smitten Kitchen and allrecipes)
*1 tablespoon olive oil
*1/2 shallot, diced
*1 pound asparagus, trimmed and cut into 1/2 inch pieces
*1/2 pound mushrooms, chopped
*4 large eggs
*1/4 cup milk
*1/2 cup Swiss cheese, grated
*1/3 cup gruyere, grated
*1/3 cup Pecorino, grated
*1 tablespoon flour
1. Preheat oven to 425 degrees. Heat the oil in a skillet, add shallots, and coo****il just translucent.
2. Add the asparagus and cook for 3-4 minutes. Add mushrooms and cook for an additional 3-4 minutes. Pour into pie pan.
3. In a separate bowl, whisk together eggs, milk, cheese, and flour. Pour over asparagus mixture.
4. Bake for 25 minutes. Cool for 10 minutes before serving.
Topic: RE: QUICHE RECIPES
I don't do recipes so much as strategies.
Quiche is nothing more than baked custard in the pie shell filled with "stuff"
So, given that you need a pie shell: you can put in a pie pan or a tart pan. You can blind bake it, or not. Then you need the custard. Proportions vary but 2:1 dairy:egg is typical. And (finally) you need the "stuff" which could be spinach, cooked potato, ham, cheese, chorizo, beans, anything really. So, put some "stuff" in the pie shell, pour in the custard mix and bake at 375 until the whole thing giggles like jello.
Quiche Lorraine would be classic: Swiss Cheese, bacon
Carmelized Onion is plenty awesome
Oh and Spinach and Ricotta cheese for somethng Florentine
You could also forgo the pie shell and use almost all egg, but that would be a Fritatta.
Quiche is nothing more than baked custard in the pie shell filled with "stuff"
So, given that you need a pie shell: you can put in a pie pan or a tart pan. You can blind bake it, or not. Then you need the custard. Proportions vary but 2:1 dairy:egg is typical. And (finally) you need the "stuff" which could be spinach, cooked potato, ham, cheese, chorizo, beans, anything really. So, put some "stuff" in the pie shell, pour in the custard mix and bake at 375 until the whole thing giggles like jello.
Quiche Lorraine would be classic: Swiss Cheese, bacon
Carmelized Onion is plenty awesome
Oh and Spinach and Ricotta cheese for somethng Florentine
You could also forgo the pie shell and use almost all egg, but that would be a Fritatta.
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
Glad to hear you're back where you need to be. We all have our moments. I'm still having those late night cravings. But WOW! ... 17 pounds is not much at all. You're in the home stretch. I can't wait until I am.
I laughed out loud when I read what you said about your kids wanting double portions. One of my sons asked why I was laughing. lol
I had my doctor's visit today and he said I am doing great so I was happy to hear that. He also said I could have wine now so, as I am sipping some right now, I can say I was equally as happy to hear that. LOL
Anyway ... Keep up the good work.
I laughed out loud when I read what you said about your kids wanting double portions. One of my sons asked why I was laughing. lol
I had my doctor's visit today and he said I am doing great so I was happy to hear that. He also said I could have wine now so, as I am sipping some right now, I can say I was equally as happy to hear that. LOL
Anyway ... Keep up the good work.
Do, or do not. There is no try.
Topic: RE: QUICHE RECIPES
theworldaccordingtoeggface.blogspot.com
has tons of recipes for mini quiches
has tons of recipes for mini quiches
Carolyn "Vii"
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
Thank you...I have been struggling lately, but I'm back on track now. I have 6 pounds to go to my first main goal...but I have about 17 pounds til I hit my biggest goal.....
I will let you know how I like the recipes...I already told my boys about dinner on Saturday night and they asked me to double the recipes.....lol
I will let you know how I like the recipes...I already told my boys about dinner on Saturday night and they asked me to double the recipes.....lol
Topic: RE: Black Bean Soup & Chicken/Shrimp Fajitas
Awesome! Let me know how it turns out. I saw your health tracker and you only have 6 lbs to go! CONGRATS!!!
Do, or do not. There is no try.
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