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My family came over for dinner last night – for my mom’s birthday. In honor of her birthday, we cooked up the quail. We used this recipe. Bacon-wrapped quail stuffed with goat cheese. Does it get any better than that?
This is how you make quails extra nommable!
Ready to go into the oven...
Out of the oven...I'm so proud!
Here's what our dinner plates looked like.
So that’s what you can do with your processed quails.
We also started getting eggs regularly yesterday, so we fried up a few for appetizers.
Here's a man-hand for comparison. They taste really good.
Suburban sustainability – starting to see the pay-off!
Background: I looooove paneer. It’s not easy to find where I live. I hate going grocery shopping, and I especially hate going to a specific store only to buy 1-2 items.
Paneer is a type of cheese, used in several Indian recipes (paneer tikka masal, saag paneer, etc.). It is very very tasty and is very high in protein. Here’s a recipe.
INGREDIENTS:
9 cups milk (use whole milk)
1 1/4 tbsp salt
1/4 cups lemon juice
Lemon juice, salt, and whole milk. It's very simple.
Heat the milk to boiling – either on the stove or in the microwave. Add the 1/4 cup lemon juice and turn off the heat.
Curds will form.
Put four layers of cheesecloth in a colander. Pour the mixture through this. Let it sit and drain.
Gather up the cheesecloth into a purse. Tie this over a pot or over the sink and allow it to drain at room temperature for an hour.
Unfold the cheesecloth, reshape into a rectangle, and refold.
Put paneer in between two plates, and weigh down with something heavy. Let this sit here for 1.5 hours, re-tightening the cheesecloth every 30 minutes.
Take it out when it’s done, and store it in an airtight container. Cut into cubes when cooking for use in stir fry or other dishes. Yum!
TIME INVESTMENT: Approximately 3 hours total from start to finish. Active time runs about 15-20 minutes. Very simple to make, and I will be doing this again!
