TUESDAY A.M. UPDATE
Those vapor plugs are great! I may get rid of the old fashioned vaporizer I have.
Stacia woke up at 4:30 but finally went back down. The others are still sleeping.
I must find some dye free/flavor free cough syrup for Zander.
I am making breakfast with another lady for chapel on Saturday. I'm making muffins and quiche. She's making a breakfast casserole that will have ham. I'm looking for awesome quiche recipes - perferably without pork - but I'll adapt any recipes sent my way......
8 comments:
You can go to your pharmacist and ask him to mix it for you. He may not have the over the counter on hand but can order it.
HTH!
Classic Quiche
Crust
1/2 cup of rolled oats
1/2 cup of whole wheat flour
1/4 cup of unbleached white flour
1/4 teaspoon of salt
1/8 teaspoon of baking powder
1/4 - 1/2 cup of canola oil
2 tablespoons of lemon juice
1 1/2 teaspoons of Honey
2 - 3 tablespoons of cold water
1 - 2 teaspoons of sesame seeds
Filling
1 teaspoon of water or olive oil
1 cup of diced onion
1 teaspoon of minced garlic
3 cups of small broccoli florets
1 -2 tablespoons of water
18 ounces of soft silken tofu
1 tablespoon of prepared mustard
1 teaspoon of dried basil or rosemary
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/4 teaspoon of white pepper
1 -2 tablespoons of nutritional yeast
Flakes
Red pepper strips or sliced
Black olives for garnish
Crust: Preheat oven to 375ºF. Grind the oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle 1/4 cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 tablespoons of water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350ºF. Filling: Heat 1 teaspoon water or oil in a skillet over medium heat. Add onion and sauté for 3 to 5 minutes. Add garlic and sauté for 30 seconds. Add broccoli and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sautéed mushrooms and leeks, or red pepper and zucchini.
I know they sell at least a dye free cold medicine in the "baby" section. It probably has flavoring in it but it'd be one step closer..
Jen in Az.
If you find a dye/flavor free syrup let me know! We stayed clear of all of it with only the dye-free Motrin in our court this week. I hope that you and yours are on the mend!
We love those vapor plugs too!
Diann
I bought a brand called "Safe Tussin" as I was having a hard time finding something I could use on Jack - 2 years old. It's clear colored but says it has "orange flavoring." I can't find anything on the label though that has the extra ingredients listed. I got it at Wal-Mart. ~Lisa B.
I have always substituted a roasted red pepper for bacon in my quiches. I've never had any complaints. :)
Lisa- thanks I'll check out the safe tussin and have some on hand "just in case" we are ever revisited by this bug again.
Becky - that's RIGHT - roasted red pepper would work and I can also use lots of mushrooms.... Thanks!
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