Today I am celebrating posting my 400th post in almost 4 years. Not too bad for a blog that was never intended to have pictures or any writing When I started A Solitary Feast it was just going to be a place to put recipes so I didn’t have to keep writing them down when my friends asked for them. I never ever thought anyone, outside my small circle of friends, would interested in my small batch recipes. However, I quickly started getting likes, follows and comments saying small batch recipes are a good thing so I kept on going.
I thought that blogging would just be me and my computer sitting on the couch or cooking in the kitchen. I never, ever, expected the connections I would make with people all over the world. Sometimes those connections would be just a comment or two between blogs. Sometimes those connections have resulted in a real life friendship that seen through one of the darkest times in my life. Thank you for your wit, humor and just being my friend, Audrey. You are an awesome person and an even better friend. I am still not sharing Jeffery Dean Morgan with you though. He is mine. LOL!
Then there is you, my readers, thank you so much for taking time out of your day to read my recipes and try my recipes. You will never know how much it means to me when you make me a part of your busy day.
8 oz potato, grated on the large holes of a box grater
1/2 red bell pepper
8 oz homemade Italian sausage, cooked and drained
1 tsp ground mustard
salt & pepper
Pre-heat oven to 375 degrees. Brush olive oil or melted ghee over the bottom and sides of a 9 inch pie pan. Place the grated potatoes on serveral paper towels and squeeze as much liquid as you can out of them. In a large bowl, combine the thawed/drained hash browns, 1 Tbsp of melted ghee, 1 beaten egg, and salt/pepper. Press the hash brown mixture into the bottom and up the sides of the prepared pan.. Bake the crust for 15-20 minutes or until the crust is set and the edges have started to crisp up . Meanwhile whisk the 6 remaining eggs with salt, pepper, and ground mustard. Brown the sausage and chop the pepper. Remove the crust from the oven and add peppers and sausage. Top with the beaten eggs and bake for 35-40 minutes, or until the center is set.
Happy new year!!! Did you go out and celebrate or stay home and kick back and relax? I was so kicked back and relaxed, I was asleep by 830 pm. Good gravy, I am getting old, lol. Today is actually the big day for me. I started my second round of Whole 30 this morning. Why put myself through a second round? I wanted to do another round because I feel better when I eat the Whole 30/ Paleo way. After my Whole 30 last April, I fell back into some bad habits, like drinking soda, and went totally off the rails at the end of August and beginning of September when some incredibly stressful shit went down in my personal life. Now that everything is better, I want to get back some of the things I lost when I stopped being fully committed to the Whole 30/ Paleo lifestyle. So for the next 30 days I am soy, dairy, grain, bean, added sugar, processed food free and my recipes will be too. Don’t worry though, I am going to include the non – Whole 30 ingredients so everyone can make the recipes whether they are Whole 30 or not.
First up, is a recipe I found in a Keto cookbook when I was home for Christmas. The recipe is for a very basic Quiche. Because it is a low carb Keto recipe, there are no onions in the recipe. Next time I would add some. You could also vary this with other vegetables or sausage instead of the bacon. Nutritional yeast is not the same as Brewer’s yeast and is a necessary part of this dish. Don’t leave it out.
Preheat the oven to 325 degrees. Grease 2 5 inch pie pans with olive oil or ghee; set aside. In a frying pan, cook the bacon until crisp. Remove from the pan, crumble and set aside. Crack eggs into a small bowl. Gently whisk until scrambled. Add the coconut milk, nutritional yeast, salt, pepper and nutmeg. Mix well. Divide the egg mixture between the pie plates. The pans will be almost full. Bake for 30 minutes or untill the egg is set. Let sit 30 minutes before serving.
I confess. I am weak. I bought a 6 1/2 pound chunk of ham for only two reasons, I love ham and it was cheap, like .69 cents a pound cheap. Cooking for one means I don’t buy large quantities of meat or anything else, for that matter. Now I need a million recipes using left over ham.
The first thing I thought making from the left over ham was a ham and cheese Quiche. So I went to bed with visions of Quiche dancing in my head. When I woke up the next morning what to my wondering eyes did appear but a recipe for Ham and Cheddar Quiche from Cooking with A Wallflower. This is my adaption of her recipe. It is a crustless quiche and tastes wonderful that way but if you must have a crust try my push in pie crust, baking it of 10 minutes before adding the quiche ingredients.
Ham and Cheese Quiche
2 -3 cloves of garlic, minced
1/2 cup chopped cooked ham
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/2 cup milk
1/4 tsp salt
Preheat the oven to 350F. Lightly grease a 5 inch deep dish pie pan with cooking spray. Mince the garlic and place it all over the bottom of the pan. Chop the ham and layer it evenly over the bottom of the pie pan. In a small bowl, combine the eggs, milk and salt. Whisk until well combined. Pour the egg mixture over the ham. Spread the cheese of the top of the eggs. Bake the Quiche for 50 – 55 minutes, until the top is browned and the center of the Quiche is firm. Let the Quiche cool for 5 minutes before slicing .
Sundays are my favorite day of the week. It’s my day off. The buses don’t run so I am “forced” to stay home or at least within walking distance of home. I don’t always get out of my pajamas. I cook, bake, occasionally clean, frequently watch movies or catch up on missed episodes of my favorite shows. I take pictures and write posts for my blog. Sometimes my friend, Steph, comes over. Sometimes I cook for her. Sometimes we go out. We always have fun.
No matter what I do, I like to start my day with a good breakfast. Because I have no set agenda on Sunday mornings, I like to try more involved meals. They aren’t necessarily more complex dishes that take hours to put together, just more involved then my usual oatmeal or muesli. This morning, I tried a small batch version of a quiche. I don’t keep bacon in the house so I substituted chopped, thinly sliced ham. I also used more than one teaspoon. Use as much as you like I cut the cheese into very tiny cubes. This quiche was crustless but if you absolutely need one for your quiche, stay tuned I’ll have an easy crust recipe for you later in the week.
Saute the mushrooms in the butter until softened. Beat together the egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon bits and onion. Pour into a 5 inch pie plate sprayed with cooking spray. Bake at 350 degrees for 30 minutes or until set. Let sit 5 minutes before serving. 1 serving.