Coronet is this weekend. The tournament to decide who will reign as Prince and Princess for the next 6 month reign. (www.sca.org if you have no clue what I am talking about).
The tournament day itself will be fun: combat, feasting, drinking, crafts and who knows what else. I will try to keep the food under control, at a dull roar.
Before the tournament is a road trip. About 6 hours of road trip. These are usually the death of me. I spend too many calories on crappy junk food to eat along the way as I get bored. This road trip I am going to avoid this, I am going to start it with a plan and plenty of healthier and lower calorie snack ideas. I am thinking if I portion out 6 or 7 bags at around 100 cals each I should be golden for the trip.
Snack ideas
Zuccini chips
Popcorn
Trail mix
Veggies
Beef jerky
pepperoni
hard boiled eggs
Time will tell how well this works out, but I am hopeful I can maintain a decent caloric level over the weekend.
Wednesday, November 25, 2009
Monday, November 09, 2009
Quiche
I made my first quiche ever last night. It was a last minute thing so I used a store bought crust. There wasn't a huge selection of crusts so I didn't look that close at what I was buying, knowing they were all crap.
So now that is has been done I aim to develop a better crust for use with the quiche. I suspect this will be an iterative process as I learn and make new ones. Means there will be a lot of quiche in my future.
In the days to come I will share how my crust experiments are going as well as detail some of my ingredients
Last nights quiche
Bison Quiche
300g Bison
1tbsp coconut oil
1/2 onion chopped
1/2 pepper chopped
Handful spinach
2 eggs
1/2 cup milk
1 cup grated cheddar or mix
Browned the ground bison with some 1/4 onion and the coconut oil.
add oregano and sage.
Once close to being browned I added a good handful of spinach.
Then I added the other 1/4 onion and about 1/2 yellow pepper.
While that cooked for a minute I combined 2 eggs and 1/2 cup of 2% milk in a bowl. To this I added about 1/2 of the cheese. I sprinkled another 1/3 on the bottom of the pie crust.
I then added about 1/2 of the bison mixture, and then poured the egg mixture on top. I finished adding the bison mix in and pressed it all together (I probably used to much stuff, it was VERY full of stuff).
Covered the pie with the remainder of the cheese and popped it in a 375f oven for aprox 40mins. A knife will come out of the center clean when it is done.
Let sit for 15minutes once I took it out.
TheDailyPlate.com puts this recipe at about 2100 calories, so 268 per 1/8th of a pie.
So now that is has been done I aim to develop a better crust for use with the quiche. I suspect this will be an iterative process as I learn and make new ones. Means there will be a lot of quiche in my future.
In the days to come I will share how my crust experiments are going as well as detail some of my ingredients
Last nights quiche
Bison Quiche
300g Bison
1tbsp coconut oil
1/2 onion chopped
1/2 pepper chopped
Handful spinach
2 eggs
1/2 cup milk
1 cup grated cheddar or mix
Browned the ground bison with some 1/4 onion and the coconut oil.
add oregano and sage.
Once close to being browned I added a good handful of spinach.
Then I added the other 1/4 onion and about 1/2 yellow pepper.
While that cooked for a minute I combined 2 eggs and 1/2 cup of 2% milk in a bowl. To this I added about 1/2 of the cheese. I sprinkled another 1/3 on the bottom of the pie crust.
I then added about 1/2 of the bison mixture, and then poured the egg mixture on top. I finished adding the bison mix in and pressed it all together (I probably used to much stuff, it was VERY full of stuff).
Covered the pie with the remainder of the cheese and popped it in a 375f oven for aprox 40mins. A knife will come out of the center clean when it is done.
Let sit for 15minutes once I took it out.
TheDailyPlate.com puts this recipe at about 2100 calories, so 268 per 1/8th of a pie.
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