Basic Quiche

This is my favorite recipe so far! Also from Real Simply. I added ham, extra spinach, and extra carrots. We used parmesan and mozzerella cheese instead of the Gruyere. Yummy!

Ingredients

 

• 1 tablespoon olive oil
• 2 medium yellow onions, diced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 eggs
• 3/4 cup half-and-half
• 8 ounces Gruyere, grated
• 1/8 teaspoon ground nutmeg
• 1 store-bought frozen piecrust in a tin

Directions

 

• 1Heat oven to 375° F.
• 2In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.
• 3Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
• 4Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve

Ginger Stuffed Chicken with Sesame Spinach

Here's the recipe we used for our Ginger Chicken, Niels' vote for favorite new recipe. (I liked it too). The recipe comes from Real Simple, as does the photo. One thing about Real Simple, it usually sends us looking for a new ingredient we haven't heard of. This time it was the sesame oil. Also, we used skinless chicken and used the ginger mixture as a rub. 

Ingredients

 

• 1 cup long-grain white rice
• 4 6-ounce boneless chicken breast halves, with skin
• 2 tablespoons grated ginger
• kosher salt and pepper
• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 2 teaspoons sesame seeds
• 2 bunches spinach (1 pound), trimmed

Directions

 

• 1Cook the rice according to the package directions.
• 2Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
• 3Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes.
• 4Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted.
• 5Divide the spinach among individual plates and serve with the chicken and rice.

Hanging Out With Daddy

Two Paci Household

Danny and Daddy love their pacis!

12 weeks old

Our latest favorite pictures of our latest favorite kiddo!

Eet smakelijk

One of our new year's resolutions (yes, we're getting a late start!) is to try three new recipes a week. Every Sunday we pick out our recipes: one beef, one chicken and one freebie. We're on our 5th recipe and every time, I forget to take a picture. Not tonight! Here's a picture of our lamb meatballs with yogurt and mint:

A few days ago we made an apple pie from scratch. Yummy!

Other recipes we've tried, in order of preference are:

• Ginger Chicken with Sesame Spinach
• Spinach Quiche
• Strip Steak with Red Potatoes
• Coke Roast

This has been a fun way to try some new foods, eat better and focus on our relationship as a couple during a time when our roles as parents have taken front and center. 

Danny's Dutch Lullaby

This is the song Niels sings to Daniel each night at bedtime. Here are the lyrics, with the English translation.

Ik ga slapen, ik ben moe,
'k sluit mijn beide oogjes toe,
Heere houd ook deze nacht,
over Daniel getrouw de wacht.

I'm going to bed, I am sleepy
Close both my eyes
Lord, also this night
over Daniel faithfully watch.