But at least when I was in the kitchen I wasn't falling apart. I made three different cookies for a fundraiser. More on that to come; I have the honor of being a guest blogger at Frosting for the Cause this Wednesday, April 13. Stay tuned!
I also had to figure out something for dinner. I wanted to make sure that I used as many of our veggies as possible; we still have some from last week's pick-up, and we got arugula, spinach, AND lettuce this week, so there are a great many items that will get slick and slimy if we don't use them toot sweet.
Thus, last night's menu included not only cookie batter, but also a quiche and glazed root veggies.
I started off with this basic quiche recipe and used what I had on hand. Here is my recipe, which I am calling "OMG I got more lettuce????" quiche.
- Pate Brisee (the website calls for pre-made, but since Julia does such a great job of making a dough, I left her out after she crushed graham crackers so she could help me here) - I did halve the recipe, since quich is a one-crust pie.
- 1 pound of mixed, fresh arugula and spinach, torn into small pieces and washed thoroughly
- 1 bunch green onions
- 2 small leeks
- olive oil
- 4 eggs
- 1 1/2 c whole milk
- 1 c parmesan cheese
- 1/2 tsp salt
- cracked black pepper
Heat olive oil over medium heat. Add onions and leeks, and cook for about 5 minutes. Add greens and wilt. Allow to cool.
Mix eggs, milk, salt, and pepper in a bowl. Whisk in cheese. Add greens mixture, and pour into tart pan. Place in oven and cook at 375° for 40 minutes.
But I needed to do something with carrots, too. As root veggies, they are hardier than the lettuces, but we had a bunch. No, wait - we had THREE bunches (do you see what I did there????). I generally only like carrots two ways: raw or pickled. Now, pickling was out the question at this late time, and I didn't just want to throw a few raw carrots on the side of the plate (I mean, I could have, as Scott also likes raw carrots). Since I was already dirtying every dish in the house (the sink is still full this morning), I decided to find something to do with them.
Hence glazed carrots and turnips.