Spinach!

Tysen's Recipes

Tofu!

Note: I do not claim to be a good chef. I like to experiment with food and I decided that is was worth sharing with the web. What you will find below is the results of my experimentations. I suggest you improvise with them or add them to your own recipes. For the ingredients I'll list the specific type I used in parentheses.

• 1/2 cup honey
• 1/4 cup oil  (sesame)
• 3/2 tsp curry powder  (red)
• 2 spoonfuls (tbsp?) of mustard (jalapeño mustard)

I just mixed all of these together in a bowl with a fork.  Just mix until you can no longer see the oil separately.  I used this sauce as a marinade for baked tofu , dipping sauce, and salad dressing.  Depending on the kind of mustard you use you can make it sweeter, hotter, or tangier.

• 2 spuds (Yukon gold)
• 1 cup of milk (organic)
• 1 frozen pie crust
• 4 jumbo eggs (from free range chickens)
• 3/2 tsp curry powder (red)
• some garlic chili sauce (from Lee Kum Kee)
• salt and pepper (freshly ground)
• shredded cheese (as much as you want, I only had 1/4 cup)  

First, quarter and boil the potatoes for like 10 or 15 minutes. Or cook them how you like to cook them. When I boiled them I threw in salt, pepper, and some garlic chili sauce to spice up the potatoes.

Remember to take the pie crust out of the freezer.

Mix the milk, eggs, and curry powder together. I think I added salt and pepper to this also.* I didn't have a mixer or any kind of mechanical device, but my fork worked nicely. One suggestion is to make sure to spread out all the lumps of curry powder.

Slice up the potatoes into little chunks and spread them out in the pie crust. Then pour the other stuff on top.

Over should be at 400. I cooked it for 40 min. For the last 10 min I think I reduced the heat to 375.

The taste was great, but the texture was very smooth. I think using a different type of milk might help. Like evaporated, condensed, cream, or half and half. Which? I don't know!

* I tend to add salt and pepper to everything... but only fresh ground

Served with ketchup and green Tabasco.

• Spinach (a bunch, it will shrivel when cooked)
• Celery (3 or 4 stalks)
• 1 can of evaporated milk
• 1 frozen pie crust
• 3 jumbo eggs (from free range chickens)
• salt and pepper (freshly ground)
• Hot Sauce (optional)

	I took the pie crust out of the freezer, let it thaw a bit, and the pre-baked it for like 7 min.  Can you see where I smushed it?
	Mix the milk, eggs, and hot sauce together. I added salt and pepper to this also. I felt like I added a lot of my hot sauce, but it was hardly noticeable in the final product.  It was just a chili/lime sauce.  Normally pretty flavorful.  I either need to add more next or use a different type.
	Chop up the celery, spinach, and mushrooms to your liking.  I like vertically sliced mushrooms.  I chose to just sauté the spinach leaves whole to give them a larger presence in the quiche.
	Put the veggies in the crust and pour on the liquids.  Here is a new technique I learned.  It's really just common sense, but I just never took the time to think about it.  Pour some of the liquid into the crust, open the oven, slide out the rack, put crust on rack, and then pour the rest of the liquid in... No spills or burns while putting the quiche into the oven! Over should be at 400. I cooked it for 50 to 60 min.  Since the ingredients were very moist I wanted to let them cook longer.  Hopefully purging a little more of the water.

• some eggs
• some water

I just boil some water and toss the eggs in for 15 min. This isn't really a recipe, but I wanted to throw some pics up.