It’s a beautiful thing to eat a good soft boiled egg with toast in the morning, and egg salad sandwiches for lunch–yes, please! And those big family celebrations, how about strata? It’s endless, the recipes and ways of using eggs to enrich the menu!
Quiche For A Crowd
(makes four quiche)
4 pie crusts
2 cups heavy whipping cream
1 cup half and half
salt, pepper, and nutmeg
2 lbs cheese shredded ( we used dill Havarti,
sharp cheddar, and goat cheese)
2 heads broccoli diced
1 huge onion small diced
16oz mushrooms small diced
1 lb ground sausage, cooked
1 lb bacon nice and crispy and chopped
place chopped broccoli on a sheet pan with oil and salt and pepper and bake at 400 degrees for 10-15 minutes or until there is a slightly crispy edge to the broccoli. Set aside. Cook bacon on a sheet pan as well- 350 degrees for ten minutes or until fully cooked. Chop when cool and set aside. Brown breakfast sausage in skillet and when cooked through take meat out and place in a bowl. Keep the drippings in pan and add mushrooms and onions. Cook on medium for 7-10 minutes.
In a large mixing bowl combine 36 eggs and two cups whipping cream and one cup half and half and salt, pepper, and nutmeg- roughly a teaspoon of each and using a whisk, whip it up making sure all yolks are broken and well mixed with cream.
One by one place items in pie crusts, first onion and mushroom mixture, then meat, then broccoli, then sprinkle on the cheese and lastly pour egg and cream mixture over the top until crust is full to the brim. Bake on center rack until firm to touch. About 35 minutes at 350 degrees. Cool and eat. If you are crazy egg lovers like us, double or quadruple this recipe and share some egg pie with your friends or put some in the freezer! They keep in the freezer for three months, and all you have to do is defrost them and microwave each slice for one minute.
On our YouTube Channel we also made omelets! I’m not going to write out a recipe for an omelet- but do watch the video as the trickiest part about omelets is cooking the egg through without overcooking! We found using a pot lid to “steam” the omelet is perfect!
Many blessings to you and your families as we approach Holy Week! And keep your eyes peeled for a giveaway next week! How does your family use eggs?
I mentioned HD- Homestead Dad in my video- check him out, it’s really fun for the kids and I to watch him do his farming and also being a Homeschool parent!
I also mentioned Jen Buckley’s outstanding Apron that I wear in the video it says ‘blessed mama’ and it’s made from hearty denim! Check it her awesome goods at Grace and Grit Design!!
Over here at JennyJennyGenesis we are big fans of pumpkin soup. We have made the curried version as well and truly dig all the pumpkin. Which I guess is weird because I kind of hate pumpkin pie. I was a little tentative to try the Mollie Katzen version of pumpkin soup with a southwest flare- but I will tell you: just do it. Its fresh tasting while still being a warm comforting soup. We served it with nachos one night and then the second night combined it with some taco seasoned chicken my son made at the homeschool co-op. I know, I know we’re vegetarians, but this past week has been our unraveling. We had completely gone veggie for Lent, and then about a week ago my husband confessed that he felt weird, like he wasn’t getting enough food or the right kind of food- but also he has way more self-control than I and without sharing with my family I had been sneaking foods like fish, and even beef on the side. Sigh…..I really was having a difficult time surviving without meat.
So. Now that our secret is out and we have come clean that we are no longer true vegetarians I can say that having a couple meat/fish options a week is perfect! Even so, I don’t mind being pretty much a veggie, but every once and a while the protein found in meat is irreplaceable!
Jenny’s Veggies in Your Fridge Soup
2 cups worth mirepoix- carrots, onion, celery, small diced
3 TBS olive oil
1 tsp each salt, pepper, thyme, rosemary, dill
2 bell peppers diced
as many mushrooms as you can find!
1/2 cabbage sliced
Cook these ingredients until transparent and beginning to caramelize.
15.25 oz can black beans
15.25 oz can corn
28 oz can diced tomatoes
4 cloves garlic smashed
2 32oz containers veggie or chicken stock
1 large TBS Better than Bouillon Mushroom Base
1 bay leaf
After veggies are caramelized add garlic, beans, corn, tomatoes, and stock, Mushroom base (I like to mix the base with a 1/4 cup water so it combines with the soup easier) garlic, and bay leaf. Let cook on low heat for up to 1 hour or several hours in a crockpot on “warm!” Eat with a toasted baguette with cheese or simply on its own! A satisfying and flexible dish, feel free to substitute vegetables as necessary! Whatever you have in your fridge is wonderful! Enjoy with friends…. Good food is always better with friends!
If you want to watch us make these yummy soups please watch our YouTube channel Here! We also talk about a vegan dairy- free coffee drink and this is what it was:
Lisa’s Fancy Dairy Free Latte!
1 TBS coconut oil
1 TBS toasted almond oil
2 cups coffee
Sweetener if desired
Blend coffee and oils on high in blender for two minutes. Pour into mug and enjoy! You will never miss Dairy again!! ❤️
I hope you enjoy our wildly imperfect vegetarian recipes! What’s your favorite soup?
For many years my family has had “taco night,” which basically means anything Tex-Mex style, but especially Tostadas, loaded down with refried beans, onions, cheese, salsa, guacamole, sour cream, and cilantro (for the few who dig it). And of course: TACO MEAT! Which since we’ve gone vegetarian this Lent has been out- so we tried cooking walnuts that were finely chopped with taco seasoning and olive oil. It wasn’t super tasty. It was too crunchy and not tacoy at all. It just tasted like nuts on top of our tostada. No bueno. So, live and learn. We will stick with refried beans! Rice and beans is also very delicious on top of a tostada! Somehow in the evolution of food, we ended up putting a fried egg on top of our tostada just for fun- I think Chris and Ellen taught me this…so thanks to you guys! It’s truly amazing!
We also enjoy making our own fresh salsa! Here is our recipe!
2 14.5 oz. cans of stewed tomatoes
1 can crushed pineapple or a whole pineapple chopped up small
1 14.5 can corn
3-5 cloves fresh garlic smashed
2-3 TBS fresh cilantro
3 finely sliced green onions
1/4 tsp. salt and pepper
1/4 tsp. cumin
Mix all ingredients up in a bowl and serve. This will keep up to a week in a ball jar.
From Mollie Katzen’s amazing Moosewood cookbook: “A tostada is a kind of open-faced Mexican sandwich, with many contrasting layers of food piled onto a crispy tortilla! Invite your friends over for a tostada-building party. Spread a large table with dishes of tostada components, and do it buffet style.”
Accessories to be added to your tostada table:
refried beans, shredded lettuce, olives, guacamole, grated cheese, chopped tomatoes, eggs, sour cream, salsa! Also invent your own!
For a giggly good time of my kids and I making this not so dainty but definitely delicious dish, watch our YouTube Video HERE!
And happy cooking!
I hope you have had an opportunity to check out my new You Tube Channel: JennyJennyGenesis! We are having a blast making all kinds of meatless meals for your Fridays this Lent. Today we made two sauces: Chinese Peanut Sauce, and Pesto!
Chinese Peanut Sauce
From Mollie Katzen’s Moosewood Cookbook
I usually double or triple this recipe as it keeps well and can be used in several wonderful ways! Over rice, noodles, vegetables, or as a dip for lettuce wraps!
2 chopped onions
4 crushed cloves fresh garlic
1 Stick salted butter
3 TBS flour
3-6 cups milk, half and half, coconut milk (anything creamy will work)!
7oz jar of Pesto
Parmesan Cheese to taste
Cook the chopped onion in olive oil until translucent, then add crushed garlic to pan, cooking until fragrant. Set aside and add stick of butter to pan. Then add 3 tablespoons of flour to pan and stir with a whisk to create a golden paste, called roux which will thicken your sauce. Once the butter and flour have been combined and heated through, slowly add the creamy substance of your choice. We used half and half and coconut milk in the video but we have successfully used sour cream and water in a pinch! The point is you use anywhere from 3-6 cups of liquid to the pan and stir slowly until you have the desired consistency. We ended up adding approximately 6 cups to ours. The viscosity was thick enough to coat a spoon! Then we added back in the onion and garlic and a 7oz jar of pesto. I prefer the Costco brand pesto but have had great success with the other grocery store brands as well.
Mix it all together over low heat and pour over noodles, adding fresh shredded parm to taste. I recommend a hearty handful! Enjoy!
This is a favorite recipe at our house! The kids love to make it, and I love to eat it. It’s vegetarian, so it’s perfect for meatless Fridays in Lent! This comes from the Moosewood Cookbook by Mollie Katzen, my fave! I hope you enjoy it!
Also, please like and follow us on YouTube! The Zuccanoes video is up!
The JennyJennyGenesis crew is having a ton of fun cooking up some hilarious videos for you all!
Recently I have been looking to put words to this phase of life that I find myself in. I wanted it to sound positive, even though stretched is really how I feel, and one day while roaming the libraries ‘new’ shelf I saw this title and it jumped out at me. I really want to be welcoming to my family and friends in a way that is exactly what was written on the cover of the book, “Learning to embrace the imperfect and entertain with thoughtfulness and ease.” Yes! This is what I want, I thought. So I cracked that book open, and haven’t looked back. I have Kon Maried, and now I will Wabi-Sabi! If you need a beautiful visual vacation, check it out!
“The idea developed when two separate words, wabi and sabi were joined to convey a certain look, feeling, and world perspective. Wabi means something like simplicity, humility, and living in tune with nature; it describes someone who is content with little and makes the most of whatever he or she has, always moving toward having less. Sabi on the other hand refers to what happens with the passage of time: it’s about transience and the beauty and authenticity of age. Practicing sabi is learning to accept the natural cycle of growth and death, as well as embracing the imperfections that come with this progression. Together wabi and sabi form a feeling that finds harmony and serenity in what is uncomplicated, unassuming, mysterious, and fleeting. ”
One of the things I sometimes struggle with (holla if ya hear me) is Michigan weather and entertaining other than during the summer poses a space issue. I haven’t quite worked out a way to host in a way that doesn’t feel extremely claustrophobic. And then the kids are destroying the already destroyed underbelly of our house (the basement) which serves as a family closet. And I don’t want to be that mom who doesn’t let the kids play in the basement or bedrooms or whatever place that is very wreckable, and so I let it go in the name of hospitality, but what I’m really doing while trying to enjoy my guests is not obsess over the messy results of having friends over. Sigh. So if you have figured out how to make that work, please do tell- I’m very curious.
As a young person I was constantly having people over, lots and lots of parties, I never even thought about the appearance of my apartment- I was just so happy to be spending time with people! I was all hygge and everything! I know you’ve heard of that whole hygge movement, right? Wikipedia says: “In both Danish and Norwegian, hygge refers to “a form of everyday togetherness”, “a pleasant and highly valued everyday experience of safety, equality, personal wholeness and a spontaneous social flow”. The noun hygge includes something nice, cozy, safe and known, referring to a psychological state. Collins English Dictionary defines the word as “a concept, originating in Denmark, of creating cozy and convivial atmospheres that promote well-being”.
Now, life in a big family doesn’t often lend itself to spontaneity, but what if we just stopped caring about the perfection that will never be there? What if we just joined forces with our brothers and sisters in the Lord and made it socially acceptable to have socks and back packs and candy wrappers on the ground while having friends over? Because sitting here in my living room that is essentially “clean,” there is debris on the floor. It’s not disgusting or anything, it’s just farrrr from perfect. That’s how my life is: not perfect. Pretty darn awesome, but just never flawless. Like I cook a nice dinner- all the kids aren’t home, I feel like a failure because I love having everyone all together….. Well, life is busy and it’s not perfect. So- I’m challenging myself to think in these moments: thank you Lord for this moment (even though I am struggling with it not being ALL perfect) that I get to be with these special people you have given me! Help me to love them with your love. Give me wisdom to be here now and know your will in all things. It’s just way more about accepting what it is than making it how I think it should be! I think hygge for me is letting go of my unrealistic expectations.
The thing is about being invited over is when I am the company I always feel like I’m putting the other person out, and I am so grateful and blessed by the sacrifices that I know went into that interaction, specifically cleaning up and preparing food- I end up feeling like I am imposing, and so overwhelmed by generosity I could just weep! This happened last summer- friends I’ve known since Highschool, Eric and Bea (and their six lovely kids) had us over to their house- and I was so happy to reconnect with them, and see how they ‘live in a shoe’ as their house is even smaller than mine! Eric had constructed an awesome umbrellaed area outside to grill and deep fry food- keeping heat out of the kitchen and allowing socializing while cooking- ingenious! And Bea was chill just talking with us on the front porch while all our kids were running around the yard. She and Eric are an example of Wabi Sabi hospitality- they weren’t stressed out about our nine extra people coming over- they were just ready to spend time with us. Now— Eric must have put in some extra time with those wings- because they were insanely delicious- but we had so much fun. And I was inspired, not only to host again but to enjoy the whole process as these folks do.
There are still a few months of cold to look forward to, don’t you worry! So I plan on trying out some of the techniques in this book, creating spaces in my home that are easy to sit in and relax- not too much clutter, just cozy and simple furnishings that cause you to chill. And also very easy food- this book is full of super delicious food that really isn’t difficult. Here are some examples of the many recipes found inside: Baked Apples, Fancy Toast, Wholesome Bowl, and Pumpkin Pizza! YUMMMMMM! There are several recipes that are characteristic of each place the author visits as she takes us through Japan, Denmark, California, France, and Italy. I really like this aspect of the book because I WILL ONE DAY TRAVEL! It’s interesting to hear about the little tidbits from each place, like this from Denmark:
“Commit to Coffee Breaks- Drinking coffee with friends is nearly sacred in Denmark-it might even be considered the equivalent of the tea ceremony in Japan. Both rituals celebrate being present in the moment and stepping away from anything else for that period of time. Scandinavians in general regularly take time for warm drinks and treats, usually favoring something much slower and more social than caffeine to go. While the Danish don’t assign a proper name to it (in Sweden it’s referred to as fika), breaking from work or Saturday chores to enjoy a cup of coffee with a friend is seen as a priority rather than a luxury.” p.78
A really really beautiful book that is well worth the indulgence.
Annnnnnnnd, speaking of food- beginning next week my family and I are starting a weekly video of our cooking celebrations, just in time for LENT! It’s called Friday Foodies, I hope you pop in and see what we’ll be cooking on those infamous meatless Fridays! yipee!