A Day With Friends

 

quilt blogLunch with quilters is a superb way to spend an afternoon!  Four of my friends trekked through the potholes to visit me yesterday.  I enjoyed planning our lunch of Roasted Cauliflower Soup and Crustless Chicken, Asparagus, Leek Quiche.  Desert was Brownies with Caramel.  Here are the recipes:

QuicheRoasted Cauliflower Soup

  • Large head of cauliflower
  • 4-5 cloves of garlic
  • 2-3 Leeks
  • 4 Cups of stock (I used chicken)
  • Sea Salt to taste
  • Lemon juice to taste
  • 15 oz coconut milk
  • 2 tsp cumin
  • 4 tsp coriander
  • 1 tsp cinnamon
  • 4 Tbsp coconut oil
  • 3 Tbsp olive oil

Break or cut the cauliflower in small pieces.  Peel garlic.  Slice white part of leeks.  Toss all with the olive oil and roast in a 375 degree oven until browned.  Keep stirring so oil completely coats and everything roasts evenly.

Meanwhile in a soup pot melt coconut oil and add the stock and spices.  Oh! what a lovely aroma!!!

After the cauliflower mixture is roasted, place it in a blender with a little liquid from the soup pot.  Puree until somewhat smooth.  Add back to the soup pot and keep warm until ready to eat.

quiche2Crustless Chicken, Asparagus, Leek Quiche

  • 2 chicken breasts (cooked and seasoned if you prefer)
  • Asparagus (two small bunches)
  • 1 Leek (white part only)
  • 8 eggs (one of mine was a double-yolker!!)
  • Cream
  • Parmesan cheese
  • Cheddar cheese
  • Salt and Pepper to taste
  • 1 Tbsp coconut oil

Heat your oven to 350 degrees.  Grease a deep dish pie pan.  I used coconut oil liberally.

Cut the chicken into small pieces.  Break the asparagus into bite-sized pieces and slice the leek into small discs.  Heat the coconut oil in a skillet and add the asparagus and leek.  Cover and cook until softened a little.  Add the chicken and heat until warmed through.

Whisk your eggs with a little cream until well-blended.  I didn’t measure this, but I’m thinking 1/4 Cup.  Sorry….

Place the heated chicken, asparagus, and leek in the pie pan.  Pour the egg/cream mixture on top along with the cheeses and blend gently.  You determine the amount of cheese.  It’s really a preferential amount.

Bake until browned and cooked through.  You will know the quiche is cooked when the liquid doesn’t jiggle when the pie pan is moved.  We enjoyed this quiche at room temperature, but it can be eaten cold, warm, or hot from the oven!

Brownies with Caramel

I can’t take any credit for a fantastic brownie recipe.  I just used a generic recipe.  I did add some caramels to the batter before baking.  My hope was the caramel would melt and be ooey-gooey.  Not so much.  They were still lumps.  But they were edible.  And they were something different.  Just watch out for dentures with this idea!!

As you now know, I’m a cook-by-the-seat-of-my-pants person, but we were all full and enjoyed a great afternoon of quilt stories and a mini demo on my long-arm machine.  Time with quilting friends always inspires me towards new projects and goads me along in unfinished projects.  Thanks, Ladies, for a great day!

Comments

  1. Lovely afternoon…you are an wonder with that monster machine. I am in awe! Great eats, great friends…who could ask for more? Thanks!!

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