white casserole dish with quiche sprinkled with paprika

“Veggie of the Week Challenge” in honor of the upcoming holidays and my new children’s book

My first book for 9-12 year olds, TROUBLE WITH PARSNIPS, made for some extremely casual (be kind, people!) meals at my house.

Winter is coming, as they say, and the attention span for cooking vegetables is getting shorter. The garden is closing down and the holiday shopping list is ramping up!

So, I have a suggestion:

TADA!!!

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The Veggie of the Week Challenge

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To keep my family from becoming poor and wan while I work on my second book, I’m committing to serve up a half-way healthy*, cheap, vegetable dish to the exacting pool of eaters at my house once a week.

Feel free to play along in the comments! Go ahead, show me how it’s done. Your inspiration is welcome!!!

Here are the “rules”:

No recipes will appear here in their entirety. Forget the step-by-step! You are artistes, are you not? (I can’t follow recipes, but I’ll let you know if I refer to any.)

No holds barred. If the crew gives the thumbs down or orders out for pizza, you’ll get the details here.

At least one inexpensive vegetable must appear in the meal. (Honor of an epidemiologist!)

*half-way healthy means an attempt at lower fat and whole grains will be made, but cream and cheese will inevitably appear. You’ve been warned.

Our first vegetable victim was cauliflower.

The run-down: 1 whole cauliflower broken into flowerets, the least expensive Swiss cheese available, grated, the quiche formula from The Enchanted Broccoli Forest cookbook, modified for my giant quiche dish.

Quiche crust from a food processor cookbook I got from the library once (mea culpa!): 1 1/2 Cups flour, 1 stick frozen butter cut into pieces, whirr it up and add 1/4 C water you put in the freezer for a few minutes. Press the crumbs onto the sides and bottom of your pan and make a decorative edge to keep it from burning. Wanted to add red pepper for color but no time, so I sprinkled paprika on top.

Half-way healthy: Buttermilk instead of milk to fool *cough* family into thinking they were getting cream. Added chopped parsley from windowbox into crust (Vitamin C) and put in 1/2 C whole wheat flour with 1 C white flour.

Cheap: No expensive ingredients. (What?! You want me to show my receipts?)

The vote: Thumbs up!

white casserole dish with quiche sprinkled with paprika
Speedy Cauliflower quiche. © Jan Decher, 2018.

Will they make it through the holidays? Tune in weekly to find out.

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If you’d like to stay in touch, sign up for my Reader’s List. Once a month, I share new middle grade fiction, story-related freebies, and/or related blog posts. If it’s not your thing–I know, you’re all about the veggies–you can unsubscribe at any time.

 

Published by

Laurel Decher

LAUREL DECHER lives on the outskirts of a mid-sized city in Germany, between a medieval chapel on St. James' Way and a boundary marker tree complete with scary face. It's a little surprising, since she expected to live in Vermont for the rest of her life. You just never know when adventure will call! She writes stories about all things whimsical, vegetable, or musical. When she's not lost, she can be found on Twitter and on her blog, This Is An Overseas Post. TROUBLE WITH PARSNIPS (Oct 2018) is her first book for young readers (ages 9-12) and the first Seven Kingdoms Fairy Tale. Photo: © Jan Decher.

4 thoughts on ““Veggie of the Week Challenge” in honor of the upcoming holidays and my new children’s book”

  1. Broccoli cheese tomato sounds classic 🙂 At the moment I have 40 green San Marzano variety Italian tomatoes on my counter. Hoping they all get ripe so I can do something with them. There’s a great recipe with Monterey Jack cheese but that doesn’t exist here.

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