|Sunday:||Mushroom, Onion & Gruyere Quiche with Sweet Potato Homefries (DIY)|
|Monday:||Steamed Black Cod with Soy-Chili Sauce, Bok Choy & Rice|
|Wednesday:||Broccoli Rabe Orecchiette|
|Thursday:||Christian’s Posole Soup|
It’s been a while since we’ve had quiche and I have some leftover pie dough in the freezer from the holidays so we thought it would make a nice easy Sunday meal. There are lots of quiche recipes out there…my one recommendation when looking for one is to pick one that uses heavy cream in it. Yes, I know…not as healthy but I really think it makes for the best quiche. The beauty of quiche is that you can really put whatever you want into it so the options are endless. We’ll go with sauteéd mixed mushrooms, onion and gruyere this time.
Our sweet potato homefries are an old standby…we partially bake the potatoes first so they’re soft, but still hold their structure when you cut them up into cubes. Then we sauteé some onions in a bit of butter and oil, add the potatoes with some salt, pepper and rosemary and let them cook for about 10 minutes without stirring. Then check to see if they’re getting crispy on the bottom, if so, they’re ready to stir so you can get them crispy on the other sides. Leave alone again until crispy on the bottom, etc… Keep doing this until they’re crispy enough on all sides for you….adding more butter/oil as needed. In total it usually takes ours about 30 minutes once we start sauteing.
We had one extra meal planned than we actually needed last week (I forgot I had a board meeting & Christian had dinner plans with a friend) so we’re making the fish dish from last week this week instead. The rest of the week finishes off with two of our absolute favorite dishes that you see on our menus quite often. Broccoli Rabe Orecchietti and Christian’s Posole Soup. Yummm-mmy!