Simple Recipes for Busy Living
The new site is almost ready…prepare yourselves folks…it looks great (and I can say this because I didn’t design it - I left that in the capable hands of my husband Stuart) It has a sort of a vintage artistic feel to it, and new snazzy colours and fun design elements.
More recipes, more photographs, more crafts and creativity…plus the odd surprise or two! Exciting things are in store…
Check back soon…it’s almost show time!
“Listen said the pussy willow, can you hear a brook? Spring is coming, spring is coming. Let’s go out and look.”
Saw our first robin of 2008 on our backyard fence today! Wahoo! Spring *is* on it’s way!
We’re kicking it off with the launch of the all new CatCanCook site this month, featuring more recipes, photos, an all-new store and so much more! The new design is in it’s final stages of preparation as we speak, and there are so many new and exciting changes coming!
On Saturday, a good friend and I got together and enjoyed some girl time cooking in the kitchen! We came up with this wonderful quiche recipe, just by adding and playing with it, til it was just right. Feel free to change is up to suit your tastes, by adding mushrooms, crab, different meats, or no meat to suit the vegetarian palette, different cheeses, or blends of cheeses, more or less of this and that…play with it. You really cannot go wrong.
In a nutshell (or pie-shell rather) har-har, here is the recipe we came up with!
Spinach, Bacon and Turkey Quiche
2 Frozen Pie Crusts (ie: Tenderflake)
1 tsp. Canola Oil
4 Eggs, beaten
4 Cloves of Garlic, pressed
1 Onion, chopped Fine
1 Package Frozen Spinach, thawed
6-8 Slices Bacon
1/2 Pound (or so) Cooked Turkey
1/2 Cup Gruyere, Swiss, Cheddar or firm cheese, shredded
Saute the garlic and onions in the oil. Add bacon, and fry until cooked through. Add spinach and cooked turkey. Remove from heat. Divide mixture between the 2 pie shells, spread with most of the shredded cheese, then pour eggs over top, and top with remaining cheese. Bake in 325 oven for 30-45 minutes. Just keep an eye on it so that it does not burn. Let stand about 5 minutes before serving 
