This quiche is so simple, especially once I ironed out the kinks I mentioned. I used the other crust that I made, and this was great. The ham was something I added, but I found it tasty and a great way to use up leftover ham.
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This is a really quick stirfry because the proteins cook fast, as does the asparagus. Perfect for a busy evening!
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Last week I mentioned that I wanted to try baking the one ricotta cake again, but with putting some in ramekins. I also baked a quiche that was a bit too big…keep reading to see more.
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Most of the time, I just cook our green beans by boiling them in water for several minutes, then sauteing them for a bit with some oil, salt, and garlic.
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As I mentioned before, I really haven’t been into much baking lately, but I was intrigued to try this “breakfast” cake. I never had it at breakfast, although K did a few times. (I’m not a sweets at breakfast time person.) This stayed moist for a long while. Plus, the cardamom was so nice. If you’re not excited by it, I would compare it to having cinnamon in a cake like this, but it is just a little different. You could probably swap cinnamon or do half and half if you wanted.
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I know we still have over two months left of school, but it already feels like the year is wrapping up. There are still things to do, volunteering happening, field trips, and so on, but I guess once I registered the Fudgelet for middle school classes, it felt like the year was almost done.
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I had bought some miso paste to make this fish dish, and I obviously wanted to make sure I got my uses out of the paste before it goes bad. I used some to make this, and some to make something else that maybe I will share in the future.
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fudgingahead 