It was so satisfying to have all 3 of them completed and displayed.
It seems like it took FOREVER to complete them.
I started them HERE….over 2 years ago!
I love how they add a splash of color.
I’m currently working on another hanging technique.
Hope to have that to share with you soon.
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It’s been a while since I’ve blogged about hooking….have not been hooking a lot,
but I have been experimenting with cooking a little bit.
Yesterday I made this summer veggie quiche……
I must say, it was quite delicious and fresh tasting.
Pretty healthy except for the Pillsbury pie crust….hey, I had
them in the freezer and decided I needed to use them up and then
I’m going to be searching for a whole wheat crust to use the next time.
If you have a whole wheat pie crust recipe to share, send it my way!
I didn’t exactly have a recipe for this….I made it up as I went.
I put water, cup-by-cup into my pie plate to see how much volume it held….about 4 cups.
Then I put that water in a mixing bowl so I would have an idea of when I reached
4 cups in volume. Then I just kept adding ingredients until I reached the 4 cup mark.
“Un-recipe for Summer Veggie Quiche”
Ingredients:
1 pie crust
3 eggs
2 egg whites
1 zucchini (grated and then press the water out of it)
Kalamata Olives (pitted…I used about 1/4-1/2 cup…whatever was left in the jar)
garden fresh tomatoes (about 3 small ones coarsely chopped)
1/2 cup feta cheese
1 cup Queso cheese
1/4 cup chopped spicy oregano from the herb garden
salt and pepper to taste
Directions:
- Place pie crust in pie plate and crimp the edges
- mix all ingredients together
- pour into pie plate
- bake at 350 until quiche is no longer wiggly (for me, about 45 minutes)
- Let sit about 5-10 minutes before serving
Try a different type of cheese, a different kind of herb….start with this and
make it your own…I’d be curious to see what you come up with!
This “making it your own” and “using what you have” is a tip I got from Bethenny’s book.
One of those “game changer” books for me.
these wall hangings are beautiful. Great job!
ReplyDeleteYour rugs look great!
ReplyDeleteOh My Oh MY!! Your rugs are gorgeous! What a wonderful experience it must be to walk in your room and see them! Tammy your recipe once again has me drooling. I'm always hungry lately but have lost a few lbs. Experimenting in the dye pots is a little safer for me LOL!
ReplyDeleteCathy G
I love your blog! I felt a certain kinship when I ran across it because I'm also a hooker and I irradiate people for a living too, albeit as an x-ray tech.
ReplyDeleteIt's been so long since I made the original version of this recipe I'm unsure if it would be appropriate for anything other than quiche. I modified it years ago and use it strictly for quiche. The way I make it, it has a nuttier/richer flavor and is quite crumbly. It definitely tastes different than a typical pastry crust.
Neither version requires rolling, you're suppose to just dump the stuff in the pie plate and squish it around.
Original Version - skimpy one crust
1 cup + 2T whole wheat flour
1/3 cup oil
1/2 t. salt
2-3T cold water
My Version - generous two crusts
3 cups brown rice flour
1 cup olive oil
1 1/2 t. salt
3/4 cups cold water
I think I've seen some recipes where they want you to bake the crust a bit before you add the ingredients but this recipe doesn't suggest that and I never do.