Biscuits and Scramble

The blog has been long neglected (save for Friday Flowers) due to a variety of factors (Grandma’s death, Sock Summit, preparing for newsletter, etc.).  July kind of exploded and spiraled out of control.  So I’m calling a do-over in August.  I plan to actually post things (instead of just composing posts in my head), whether or not the picture is grainy.  I love my iPad 2, but the picture quality is not fantastic.  But often that is what I have with me.  So, prepare for grainy pictures and random content.

First up is today’s amazing breakfast.  After being sad and badgering my husband all day yesterday, he agreed to drive all the way home (we were originally going to stop and stay at my sister’s a couple hours from home).  I slept so well in my own bed, that this morning I awoke with biscuits on the brain.  I know, I’m just weird.

Anyway, I made cheddar yogurt biscuits using my homemade yogurt.  They were served with a scramble that contained peppers, green, yellow, and red onions, mushrooms, and bacon.

No, I didn’t spend my morning chopping vegetables.  That was the beauty of this meal.  Even bumbling about in a pre-coffee stupor, it took about 45 minutes total.  How?  The veggies were pre-chopped and frozen by yours truly.  Knowing I was about to leave for nearly a week and having delicious farmer’s market veggies in the fridge, I set about chopping and freezing the day before I left.  Peppers, onions, mushrooms… They all found their way diced and bagged.  It was the perfect way to prevent waste and make life easier on myself.  I highly recommend it.

P.S. The biscuits are amazingly moist and tasty.  It’s probably a very good thing that this recipe only makes 6.

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The Little Things

I made an omelet for my husband tonight and as I cracked the eggs, I had to smile.

Notice something?  That’s right!  Two of the eggs are much brighter orange.  The two on the left and right are from a carton of organic, vegetarian, cage-free eggs purchased at the store.  The two on top and bottom are fresh off the farm (from the same place I get my milk).  Even the most humanely raised store bought eggs still aren’t as awesome as those straight from the source.  Neat, huh?

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One Quiche to Rule Them All

Well, not really… But it was a really good quiche!  So good, in fact, that I didn’t manage to get a picture of it before half had been consumed.

I started with this cream cheese crust recipe (except I subbed in whole wheat flour) and then went crazy from there.  Below is a rough recipe for this quiche.  But it’s really so easy you can throw in whatever you have in your fridge.

Veggie Quiche

Ingredients:

• 2 tablespoons olive oil
• 1 zucchini, diced
• 1/2 yellow onion, diced
• 1 cup chopped mushrooms
• 1 bell pepper, diced (your choice on color)
• 6 eggs
• 1 cup shredded cheese (I used half sharp cheddar, 1/4 mozzarella, 1/4 Parmesan)
• 1/4 cup milk

Directions:

Preheat oven to 350 degrees.  Either make or buy a crust.  Bake it according to directions.  Put the olive oil in a pan and heat up.  Saute the zucchini, onion, and mushroom until soft.  Meanwhile, beat the eggs, milk, and cheese together until smooth.  Spoon the sauteed veggies into the prepared crust.  Pour the egg mixture over the top.  Bake for 35 – 40 minutes or until a knife inserted in the center comes out clean.  Allow to cool for 5 – 10 minutes before serving.

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