One of the problems I’m having, with mon mari being a diabetic, is portion control.
In the past, I would prepare dinner and we would both eat a portion of it, usually around a 60/40 split, sometimes with leftovers; sometimes not.
Now, we determine how many carbs he’ll eat, I measure a double portion (to make things easier) and prepare dinner.
He needs to eat half of what I prepare.
I don’t need to eat the other half.
But I can’t give it to him, and usually the difference between what I would eat, naturally, and my ‘half’ is small.
So I nibble away.
And then it’s gone.
It appears I need to work on my own portion control…. And feed the leftover bits to the dogs…
I’m reminded of dining out in Switzerland.
The restaurants that we used to go to, back when we were both in the ‘suit and briefcase brigade’, had a strange way of serving dinner.
We would order, for example, a Rack of Lamb.
They would bring it to the table, carve it and serve it, along with side dishes of Gratin Potatoes and Buttered Broccoli.
We would leisurely enjoy our dinner, commenting on the fact that the portions were rather small but pleased that we could comfortably enjoy both cheese and dessert.
We would properly clean our plates.
The server would clear the table.
Then another server would come with new flatware, followed closely behind by a trolley and the waiter.
They would then carve another rack of lamb and serve it, along with side dishes of Gnocchi in Cream Sauce and Brussels Sprouts.
We would stare in dismay, feeling more stuffed by the second, before the plates were even set before us.
And we ended up stuffed to the gills and barely able to toddle out the door.
After the first night, we learned to eat more sparingly with the first service.
I need to remember that….
I also need to get off of this ‘quiche-kick’ I seem to be on. But they make portion control so easy!
Can one have too many healthy quiche recipes?
Can one have too many butternut squash recipes?
Butternut Squash, Coulommier and Ham Quiche
2/3 cup quick-cooking brown rice
1 1/3 cup chicken stock
1/4 cup (1oz, 30gr) shredded cheese
8oz (250gr) shredded butternut squash
5oz (150gr) baked or deli ham, sliced into strips
3oz (90gr) Coulommier, Brie or Camembert cheese cut into wedges
2 tbs fresh, snipped sage
1 cup (8oz, 240ml) milk
The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10″ (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling: Spread the shredded squash evenly over the crust. Lay the ham on the squash and the cheese on the ham. Sprinkle the sage over all.
The Custard: Whisk eggs and milk together. Pour the egg mixture over as evenly as you can. Bake for 30 minutes, until center has just set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.
This serves 3 – or, two for dinner with lunch the next day….