Redvixen's Summer Shrimp Quiche

1/4 cup scallions
2 tbspns butter
1/2 pound cooked (peeled) shrimp
pinch of pepper
3 eggs
1 cup half and half
1 10 inch previously frozen pie shell
1 large tomato
1/4 cup shredded white sharp cheese


Saute scallions in butter, add shrimp and pepper and cook for 2 minutes. Set aside. Beat together eggs and half and half. Spread shrimp mixture in the bottom of the pie shell. Pour half and half/egg mixture over the shrimp. Top with slices of tomato and sprinkle with cheese. Bake at 375 degrees for 25 minutes (for a shallow dish) or 40 minutes for a deep pie dish.

gaspode's tomato and peanut soup

This is the most super easy soup, particularly because it's made with stuff that you normally have in your cupboards.

garlic, 1 to infinity cloves, crushed
1 tablespoon peanut oil (or olive oil, or whatever works for you)
42 oz chicken stock (3 cans)
1 28 oz can crushed tomatoes
1 6oz can tomato paste
1/2 cup creamy peanut butter
1 tablespoon balsamic vinegar
1/4 to 1/2 teaspoon cayenne pepper (or more to taste)
salt to taste
1 cup rice

Saute garlic in oil (medium heat) for 1-2 minutes. Add stock, tomatoes, paste, peanut butter, vinegar, cayenne and salt. Whisk to combine. Bring to boil. Reduce heat to low and add rice. Cover and cook for 20 minutes. Serve garnished with chopped scallions and crushed salted peanuts.

Most of my soups are a dumping ground for leftover roast chicken. This is no exception - chicken is delicious in it. It's usually better after it's been refrigerated overnight and reheated.