Friday Feasts

Actually, though, meatless Fridays have never been a burden for us. In sacrifice-terms, it's more like picking a new Pandora station once a week instead of sticking to the tried and true.  A little smidge of a challenge, but we know well enough what we like that we rarely choose clinkers. And we like fish. And eggs. And cheese.

I thought Michelle and Ben and the girls were coming over tonight (That time of year; they were going to consult with Dan, the tax man), but as we're expecting an ice storm, they opted for prudence and postponed.

So what's for dinner? (To get to the point.)

 I was going to serve a tried and true Friday meal, "Refrigerator Quiche," but, since Cathy's working, it'll only be Dan and Anna and me (and maybe our houseguest, Natalie) at home, so I'm thinking more along the lines of fish tacos for ease. But here's the recipe for both, in case you're looking for last minute ideas.

Refrigerator Quiche Basics

Ingredients 
Per 9" store-boughten or home-made pie crust:

* 4-6 eggs
* 3/4 cup milk or half and half
* 8 oz cheese of your choice -- really doesn't matter what kind, whatever you have on hand, just make sure and shred it so it stirs in
* about 1 cup veggies -- whatever you have on hand, in the way of spinach, kale, broccoli, cauliflower, sweet peppers (lightly steam or sauté these last three first)
* diced and sautéed onion and/or garlic to taste, if desired (1-2 onions, depending on size, couple or six cloves of garlic for us)
* 1/2 -- 1 cup well-drained tuna or salmon, if desired
* about 1 tablespoon of olive oil
* salt and pepper to taste
* parsley (up to a cup, if desired)

How to Make It 

Step 1

Heat oven to 375°F. Place pastry in pie pan on a baking sheet.

Step 2

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions, and garlic (if you choose to use them) and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley (if desired), less if it's dried, more if fresh.

Step 3

In a large bowl, whisk together the eggs, half-and-half (or milk), and app ¼ teaspoon salt. Stir in the onion mixture, fish (if you like), and cheese.

Step 4

Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. (On baking sheet to save your oven-bottom from possible over-spill. Better safe than sorry!) Let sit for 5 minutes before slicing.

Step 5
Serve with a salad -- if you're motivated. 

We like to set out sour cream, ketchup, and salsa so everyone can garnish their own quiche the way they like.

* But tonight, we'll have easy-peasy, cheater

Fish Tacos

Ingredients

* Corn tortillas (best, but flour tortillas can be used in a pinch if that's all you have)

* Whatever breaded fish sticks you happen to already have in the freezer, prepared as directed, enough to adequately fill  the bottom of each taco expected to be eaten (Moms can judge this!)

* Whatever cheese you have on hand, shredded (usually cheddar or the "Mexican Mix" around here

* Diced tomatoes (depending on how many you're feeding. Between 1 and 6 -- Moms know.)

* Diced red onions if your gang likes onions (usually no more than one good sized one.)

* Lettuce (As much as you think they'll actually eat. We usually use chopped iceberg, but anything works, even spinach)

* Sour cream

* An avocado or two, depending on how much your family likes them (peeled, pitted, and sliced or made into guacamole)

* Whatever salsa you already have in the door of the fridge

* Fish taco sauce (below)

How to Make 'em

1) Cook up a batch of breaded fish sticks (we like ours breaded and nice and crispy, but if you prefer, you can bake some fillets, too; it's totally up to you)

2) While you wait for your fish, dice up the tomatoes, onions, lettuce, and avocados (or make guac if you feel like it)

3) Stir up some sauce (below)

4) Toast up your tortillas on a dry fry-pan or griddle, if you feel like it. (Or leave them cold, if you want to skip a step)

5) Set everything out as a taco buffet, so everyone can make their own personalized fish taco creations, fish broken into pieces in the bottom of each "folded" tortilla, then topped with the veggies, cheese, salsa, and/or sauce and sour cream. Yummo. The kids love them. And so easy!

       The Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice from 1 medium lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce or to taste