2 Tbsp finely diced red bell pepper
2 Tbsp finely diced onion
1/2 + 1/4 cup mayonnaise
1 tsp prepared mustard
2 tsp Worcestershire sauce
1 egg, lightly beaten
1 tsp Old Bay seasoning
1 lb. crab
¼ cup grated Parmesan cheese
Combine everything except 1/4 c. mayo and the Parmesan cheese into a 1 qt. casserole dish. Mix mayo and Parmesan together to dab on top. Bake at 400ºF for 20 minutes or until a golden bubbly. Serve with crusty bread or crackers.
I do not make pie crust. I buy Pillsbury roll out crusts. They come 2 in a box and work beautifully. If you make your own, go for it. If you prefer the premade crusts in the aluminum pans, thaw one of those.
Whatever your preference, get your raw crust in a pie pan.
Mix up 2 c. (ish. a little more or less won’t hurt it) of whatever filling makes you happy. Crab, sauteed mushrooms and/or veggies, bacon. It really can be anything that intrigues your taste buds. If you think herbs are good, add the herbs. If you think things go well together, go for it.
Grate 2 c. of a good, melty cheese. I like Gruyere or Jarlsberg. Cheddar is fine, too. But, feel free to try something else that melts well. I don’t care for hard cheeses like Parmesan because they just don’t make that lovely meltiness. And soft cheeses, like Brie and Camembert go the other way making the quiche too loose.
Stir all that together and dump it in the pie crust. Or layer it with the cheese on top.
Whisk together eggs and milk. 1/2 c. milk per egg. Start with 3 eggs and add another one if it looks skimpy. (I usually need a 4th if I’m using a deep dish pan.) You want to cover the filling. a little bit of cheese poking up is OK.
Pop it in the oven at 450ºF for about 30 minutes. (Or follow the directions on your crust.) You want the crust brown and the center to be jiggly, but not liquid. If it looks liquid, give it a few more minutes.
Let it set for 10 or 15 minutes to let the eggs finish cooking. It will be a little puffy when it comes out of the oven. Let it calm down before you cut it.
Working from https://www.vegrecipesofindia.com/cabbage-thoran/#h-what-is-thoran
1 small head cabbage, chopped or sliced into manageable, bite sized pieced
2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1/3 c onion (1/4 small-ish onion)
1 green chili, seeded and cut small
10-12 curry leaves (however many are on a stem)
1/2 tsp ground turmeric
pinch asafoetida
1/2 c coconut
Melt coconut oil at low – medium. Add mustard seeds and saute until they are all popping. Add cumin seeds until you smell heaven. Add the onion and saute for a minute or 2. Add the chili and curry leaves. Give a stir. Add turmeric and asafoetida. Give another stir. Add the cabbage. Stir, steam, cook down until cabbage is tender.
About the coconut. If you have fresh, grate 1/2 cup to add at the end. If you only have dried, soak 1/4 c in boiling water when you start cooking, Drain it when the cabbage is about done and toss it in at the end.
Garnish with cilantro if desired. It’s fine without.
3lbs of those little red skin potatoes (new potatoes)
1 cup sour cream (can be light sour cream. Will still taste awesome with fewer calories)
6oz. Crumbled blue cheese.
6 slices of bacon
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
5 green onions
Fry up the bacon, strain and crumble
Wash and cut potatoes into chunks, leave the skin on
Boil potatoes in salt water until tender. Strain and put in mixing bowl
Mix bacon and all other ingredients with potatoes. Can be served immediately while warm. It is also tasty cold.
Sometimes I add a dash of lemon juice for a little extra twang
This came from a conversation on FB and I want to remember to make it.
I tried this because I had apples that needed using up.
2 cups chopped fruit or berries
2-3 Tbsp sugar (totally depends on your sweetness preference)
1 Tbsp all purpose flour
1 tsp vanilla extract
1 tsp ground cinnamon
Mix all together and dump out onto an uncooked 9″ pie crust. Fold up the edges and bake at 425ºF for 20 minutes.
Kitty's Cookbook 