food for the body
Last night this pan of cheese-chile quiche was made. It's crustless and gluten-free although regular flour and baking powder can be substituted for the Pamela's Baking Mix that I used. During the seven years we were vegetarians (a long time ago), this was a mainstay.
Cheese-Chile Crustless Quiche
1/2 cup butter
1/2 cup Pamela's Baking Mix (or regular flour and 1 tsp. baking powder)
1 7-oz. plus 1 4-oz. can diced green chiles (11 oz. total)
2 cups cottage cheese
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Monterey Jack cheese with jalapenos, shredded
Preheat oven to 400 degrees. Melt butter in a 13"x9" baking pan (I pop it in the oven as it heats up). Beat eggs slightly in large bowl. Add baking mix (or flour and baking powder) and salt and blend. Add melted butter, green chiles, cottage cheese, and all of the shredded cheese; mix until just blended. Pour into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer until the top is puffy and browned.
food for the soul
I hope to sink my hands into this pile of goodness and dreamily weave some cloth this weekend. I've used nearly all of my woven pieces so it's time to make more. Men's handkerchiefs are lovely to use as backings for stitching projects. They're the right size, lightweight cotton, and nicely hemmed. In a moment of blatant consumerism last Yuletime, I bought a package -- and how I love them. The other backing is a small linen napkin I found in my mother's stash, probably part of a set that she used for bridge parties.
How will you feed your body and soul this weekend?
Also posted at Food Renegade.