Wednesday, November 27, 2013

Apple Kugel - Gluten Free


Today was my baking day for at least part of Chanukah.  I made both cakes for the party and for our Shabbos (Sabbath) company and of course gluten-free for Hubby.  My son who is coming with his family for Shabbos asked for an apple kugel.  I have made many of these, over the years, and I now know that I like them when they have large chunks of apple inside and lots of it.  Any recipe, I draw on, I alter to fulfill these requirements.


Gluten-Free Apple Kugel

Ingredients:


 3 eggs
1/4 cup oil
1 teaspoon orange juice
1 cup gluten-free flour mixture
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 apples, chunked into about 1/2 inch pieces

Topping:
1/3 cup white sugar
2 teaspoons cinnamon
1/4 cup gluten free flour (I used brown rice flour.)

Method:


 Preheat oven to 350 degrees F.   Grease an 8×8 square baking pan with spray cooking oil.

Mix together eggs, oil, brown sugar, and orange juice.
 

In a separate bowl, combine baking powder, cinnamon salt, and gluten-free flour mix. Add to wet mixture and stir to combine.

Stir in apples until well coated in batter and spread evenly into baking dish.


Top with cinnamon sugar mixture.
 

Bake at 350 for 25 minutes until a toothpick or thin knife inserted, comes out dry.

Eat and enjoy.

I found a new and wonderful party smaller.  Using ingredients from the pantry the goal is to cook according to a theme.  The theme for November is 30 MINUTES OR LESS.

I had everything I needed in the house.  I always have apples and all the baking ingredients are a part of my baking shelf in the pantry.  For the first month, this turned out to be convenient since I just found this new party, ten minutes ago.

I confess, I came back to the blog and looked at recent posts to see if they fit and I think this one did.  Voila, my pantry pick.

Here is the page for the December information and the guidelines for the party.  Anything Goes is a good one for such a busy month.  We can see what we need to make and then take a peek in our pantry.  January is soup.  Sound like fun.  Join me on my new venture.

Maple Glazed Chicken - Donna Hay


Easy Entertaining is the them of the I Heart Cooking Club - Donna Hay recipes for this week.  I would love to do this one, every week, since Donna makes classy recipes that are easy to make and that is what I want.  After years, of cooking, I faced the truth, I like an immediate response and that is why I look for recipes that are done quickly with a limited amount of effort but with good flavor.  This is the perfect example.  The combination of the chili and pure maple syrup makes this chicken special and I would serve it to guests as well as eat it, like we did on a normal evening.


Maple Glazed Chicken    Video is found here.

Ingredients:

¼ cup (60ml) maple syrup

¼ cup (60ml) water

½ teaspoon dried chilli flakes (I used my new sweet and spicy dried spice)


½ teaspoon sea salt flakes

½ teaspoon cracked black pepper

2 x 200g chicken breast fillets, trimmed


Method:

Place the maple syrup, water, chilli, salt and pepper in a non-stick frying pan over medium heat.

Bring to a simmer and add the chicken.

Cook for 4–5 minutes each side or until chicken is cooked through.

Serve the chicken with the pan sauce, roasted parsnips and roasted carrots. 

I could eat this weekly.

IHCC Donna Hay Badge resized

Tuesday, November 26, 2013

Potato Leek Soup - Donna Hay - WWDH

The color is off in this photo and all the others I took.  The soup is not yellow but a cream color.
There is nothing like hot soup on a cold night and today was under freezing and it was cold, very cold.  Fortunately for us, this week our Donna Hay group is making a creamy warm potato and leek soup.  It also calls for bacon which we do not eat.

As in most of our recipes, Donna calls for ingredients that are accessible or easily subbed for.  This week, besides leeks and potatoes, the recipe called for vegetable broth (actually beef stock), sage, cream and salt and pepper.  I have no idea what she is referring to when she says cream and I used sour cream.

I also changed the recipe by using my immersion blender and mixing the soup into a nice creamy consistency.  We love the richness of this soup and we both enjoyed it.

Check out Gaye, Margaret, Sarah and Kayte and see how their soups turned out.

Sunday, November 24, 2013

My Meatless Mondays - Chocolate Chip Cake for My Class



What is the best baked good to make for a new class?  My answer would have been chocolate chip cookies but I had little time before school and could not envision making enough cookies for the class in that time.  Second best would be chocolate chip cake.  This blog is brand new to me and I kind of stumbled over it looking for the simplest recipe, "in the world."

Truthfully, I did not expect a lot from this cake.  It was too basic but it would go quickly and the ingredients were easy to come by.  I was surprised that it was very good.  I admit, I filled it with chocolate chips and that certainly made it delicious and I would make it again.

Chocolate Chip Cake adapted from Chichos Kitchen

Ingredients:

2 sticks butter or margarine, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 eggs, at room temperature
1 teaspoon baking powder
a pinch of salt
1 bag (10 ounce) chocolate chips
2/3 cup sugar and cinnamon (1 teaspoon cinnamon)

Method:

Preheat oven to 350ºF.

Grease a 9 1/2 inch spring pan.

Beat butter and sugar together until very fluffy and white, about 4 minutes.

Mix in the eggs slowly, one egg at a time, beating after each addition.

Add vanilla extract.

In another bowl sift together flour, salt and baking powder. Add the flour mixture slowly to the egg mixture. Don't over mix.

Fold in the chocolate chips with a spatula. Leave a handful for decoration.

Pour batter in the pan and level the top.

Sprinkle the handful of the remaining chocolate chips.On top of this sprinkle cinnamon sugar.
 

Bake for about 35 min or until a tooth pick inserted in the center of the cake comes out clean.

Eat and enjoy.   


Looking back:
Kiwi and Apple Jam from Ma Niche 



Brazilian Cheese Bread from the Scent of Oranges


Post image for Recipe: Flourless Cinnamon Pumpkin Raisin Cookies (Paleo, SCD, GAPS)Flourless Cinnamon Pumpkin Raisin Cookies from Real  Food Forager
Linked to See Ya at the Gumbo   Simple Sunday Tuesday

It is your turn:


Friday, November 22, 2013

Roasted Beets


I don't often buy beets because I am not sure if I like them.  Last shopping trip, I decided to give them another try.  I adore roasted vegetables which caused me to roast these.  "What is good for the goose is good for the gander."  I know, it doesn't really fit but I wanted to say it. 

Roasted Beets Adapted from Ina Garten

Ingredients:

3 large beets
1 tablespoon olive oil
1 teaspoon parsley
black pepper to taste
1 tablespoon balsamic vinegar
2 tablespoons orange juice

Method:

Preheat oven to 400 degrees F.

Peel beets and cut into chunks about one half of an inch in size.

In a bowl mix the beets with olive oil, black pepper and parsley.

Put a sheet of parchment paper on a cookie sheet.  Spread beet mixture over sheet.

Roast for 35 minutes.  Next time, I would do it longer to make it crispy.  A few pieces came out really crispy and they were the best of the bunch.

Remove from oven.  Put into a baking pan or casserole.  Pour orange juice and vinegar over beets.

Eat and enjoy.

Crustless Pizza - Nigella




Crustless Pizza – Nigella Lawson


This week at I Heart Cooking Clubs, it is pot luck week, when we can select from any of the chefs, the club has already cooked.  I chose Nigella Lawson who I enjoy very much.  Most, I love reading her books.  She has a style of her own using descriptive words that are simply endearing.  She gives us tips that are practical and workable and of course her recipes are really good.

I was excited when I came across this recipe. When, I read what was in it and how it was made, I had doubts about it coming out, like pizza, and I was correct. It did turn out to be a delicious dish and I would make it again.

Crustless Pizza (adapted from Nigella Kitchen by Nigella Lawson.)

Ingredients:

1 egg
2/3 cup gluten-free brown rice mix
1 cup milk
Olive oil cooking spray 
1 cup Cheddar
1 tomato, sliced thin
3 scallions, chopped
1/2 green pepper, chopped

Method:

Preheat the oven to 400 degrees F.

In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter. (Mine was slightly lumpy)

Spray a round ovenproof dish, then stir half the grated cheese into the batter, before pouring it into the dish.

Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and tomatoes, bell pepper and scallions. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it’s heated through.

Once the cheese on top is melted take it out of the oven and serve, cut into slices. A green salad on the side would be a great addition.

Although, it is not like pizza, it makes a nice casserole. 

IHCC

Wednesday, November 20, 2013

Potato Knishes

As a Brooklyn girl, I grew up on knishes, especially potato knishes. We knew hole in the wall places that had the very best knishes. What, I never have had, is a knish made with an egg roll wrapper as the dough, at least I don’t think, I have. I bumped into this recipe. It comes from vision works……huh? I decided to make it, despite its dubious origins.

POTATO-KNISHES  (adapted)

Yield: 14 knishes

3 large potatoes, boiled and mashed
1/4 cup plus spray cooking oil
2 chopped scallions
1/8 teaspoon black pepper
7 egg roll wrappers (6-inch squares)

1. Preheat the oven to 375 degrees.

2. In a medium mixing bowl, combine the mashed potatoes with 1/2 cup of olive oil, scallions and pepper.  

3. Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the potato mixture in the center. Fold the top and bottom corners over the filling to meet in the middle, then fold the right and left corners to meet in the middle. Pick up the knish and place it in the palm of both hands as if it were a ball and gently squeeze to make it round in shape. Repeat with the remaining ingredients.  (As you can see, I left mine flat and folded over but I thought you should know the way the recipe did it.)

4. Arrange the knishes on an ungreased baking sheet, and brush the tops with the remaining oil. Bake 15 to 20 minutes, or until golden brown.

5. Arrange the knishes in a platter and serve plain or with your favorite dipping sauce.
Adapted from Leslie Cerier’s cookbook, Going Wild in the Kitchen (2005, Square One Publishers)


Tuesday, November 19, 2013

Butternut Squash and Goat Cheese Pizza


Hey, Hey Donna Hay, what are you dreaming up for us today.  How about Pumpkin and Goat Cheese Pizza?  That is the name of the recipe we from the WWDH group are supposed to be making, this week.  Since I had butternut squash but not pumpkin, I subbed it in, and I am sure it is as good.  This recipe is found in Modern Classics 1 on page 78 and it was chosen by Kayte.

Now, this is a strange combination and I am not sure how we feel about it.  It is not that it was not good.  It was simply different and calling it pizza sounds strange.  I used Katz's gluten-free pizza crust for the base....no making my own if I can help it - on a school day.  This was another easy recipe from our gal, Donna.

As a Kosher Jew, I could not use meat that was called for and you can see what the other ladies made and how that worked out.  I also did not use thyme.  Yesterday, temptation got the best of me and I bought a new spice called Sweet and Spicy and I just had to try it out.  It is good and I can see using it on lots of dishes.  I sprinkled the spice on the cheese and squash and sprayed it with olive oil and baked for 15 minutes and voila, this is my masterpiece.

But wait!!!!!!!!  I had extra pieces of squash and nothing to do with them so I made a Butternut Squash Smoothie.  I can't give you the exact recipe because I kept adding to the blender.....squash, vanilla yogurt, ice cubes, brown sugar and whiz.  It was good and I think hubby would have liked it better if he thought it was pumpkin or peaches.

Check out Gaye, Margaret, Sarah and Kayte     Please feel free to join us.  Check with any of the members and we will let you know what we plan to cook or bake.

Monday, November 18, 2013

My Meatless Mondays - Spaghetti Pie


I had pulled out the Family Circle Annual Recipes for 2009.  I had gotten the book for $5 at a local store,  My thinking was that if I got three good recipes from the book, I have gotten my money's worth.  

As I sat, listing the recipes, I wanted to make, I was pretty sure I would do well with the book.  Many recipes stopped me and as I looked more closely, I was happy to add them to the list.

I saw a recipe for Spaghetti Pie.  I have made, over the years, a number of spaghetti pies and I thinkm, we loved every one of them.  This one was completely different from those so I had to give it a shot.

Hubby and I made this together.  I enjoy cooking but sharing it with my best friend is loads of fun.  Hubby really enjoyed this.  I did not like the crumbs for a coating.  I do like crumbs mixed in with pasta though.

Spaghetti Pie  (adapted from Family Circle)

Ingredients:

1/4 cup  tortilla chip crumbs
1 cup shredded mozzarella
8 ounces, broken into thirds and cooked according to package directions
1 cup marinara sauce
4 eggs, beaten
2 tablespoons grated Parmesan

Method:

Preheat oven to 350 degrees F.

Spray the bottom and sides of baking dish.

Coat with tortilla crumbs.

Mix cooked spaghetti with sauce and eggs and mix together.  Add mozzarella and mix some more. Place in baking dish.

Bake at 350 degrees for 30 minutes.

Cover the top with the Parmesan and bake for another 5 minutes.

Cut in wedges or squares.  Eat and enjoy.
Looking Back:
Curried Pumpkin Black Bean Stuffed Peppers - delicious from the Scent of Oranges
DSC_0745

This is Winnie's Apple Cake with Caramel Glaze and I want some.


Reese's Chocolate Peanut Butter Cupcakes from Flavors by Four.  Do you think I could one along with the apple cake?


Can it get better than this? Som Tum - Green Papaya Salad from Frozen Wings

Linked to What;D You Do this Weekend     Se Ya in the Gumbo

Sunday, November 17, 2013

Thanksgivukkah - Kosher Connection

This month, the Kosher Connection is recognizing the odd combination of Thanksgiving and Chanukah.  It is a once in a lifetime event that the two coincide and people are having a blast preparing food that covers both holidays.  The kosher cooks have their challenge to come up with appropriate food for the holiday.
 
I made Turkey-Mashed Potato Burgers with Cranberry Stuffing Cups.  That would cover the turkey, mashed potatoes, cranberry sauce and turkey.  As far as I am concerned, the burgers could have shared the honors with mashed sweet potatoes.
 
Cranberry Stuffing Cups - Gluten-Free

Ingredients:

1/4 cup chopped onion
1/4 cup chopped celery
1 - 2 tablespoons oil
6 cups seasoned bread cubes (gluten-free challah or white bread)
1/2 cup dried cranberries

½ teaspoon dried thyme
1 egg, beaten

1 cup organic vegetable broth
Salt and pepper to taste 


Method:

Preheat oven to 350º F. Lightly coat a 12 cup muffin pan with nonstick spray.

Cook onion and celery in butter over medium heat until translucent.


In a large bowl, combine bread cubes, dried cranberries and thyme. 

Add onions, celery and vegetable vegetable broth. Mix well. 

Add egg and mix. Season to taste.

Spoon stuffing into muffin cups.  Fill them and press down slightly.

Bake 20 minutes or until set and browned. 


Remove from pan and serve.

Turkey-Mashed Potato Burgers

Ingredients :


2 cups mashed potato 

1 pound ground white turkey 
1/2 cup finely diced  onion
1/2 teaspoon ground cumin
Oil for frying (Chanukah is all about frying.)


Method:

In large bowl, combine  potatoes, turkey, onion, and cumin. Mix together.
 

Using a 1/2 cup measure, make 5 patties. 

In large skillet over medium heat, heat oil. Cook burgers on both sides for one minute.

I copped out here and put them in the oven for about 20 minutes instead of frying them, the entire time.  We do avoid fried foods and these certainly could be fried until cooked through.

There is a lot of mashed potato in these and yet they were not soft as I had expected.  They seemed like "normal" burgers.

This is a casual Thanksgiving but perfect for Chanukah when we less formal.  The question is, "Do I make these again for our Chanukah party?"



Friday, November 15, 2013

Vanilla Butternut Soup


 

 When I first made this, I was in a rush and looked around the kitchen, happy to see a small butternut squash on the counter.  The beauty of soup is that you can throw some good ingredients together and quickly have something delicious.  That is what I did.

Just as I found the squash, a look in the refrigerator, showed me the yogurt and applesauce.  The cupboard hosted the vanilla and honey and I almost always have a drawer full of onions.  Lining these up on the counter, I knew this was going to be a good soup.

This kind of soup is why I love my immersion blender.  It came with a mini food processor and was a new item for me.  I was not sure, I would find use for it but it has become a necessity along with my mandolin and bench scraper.  I pull these out almost daily and they make working in the kitchen, much more enjoyable.

Vanilla Butternut Soup

Ingredients :

1 small butternut squash, mashed

1 small onion, chopped

2 teaspoons olive oil

1 tablespoon honey

1 cup milk (I used low-fat)

2/3 cup vanilla yogurt

1 cup apple sauce (unsweetened)

Method:

In microwave, cook butternut squash until it is cooked completely. It took 10 minutes on my microwave but I am sure, it will vary, with different microwaves. Of course, you can bake it, in the regular oven, if you prefer.

In 3 quart saucepan, heat olive oil and add chopped onions. Cook onions on a low flame until translucent. When onions are cooked, add honey and mix it in. Keep a very low flame on.

Remove squash from skin. This small squash had almost no seeds. Do remove the seeds with a spoon. Mash squash in a medium-large bowl. Mix in the remaining ingredients.

Add squash mixture to pot with onions and heat thoroughly for about 15 minutes. Use an immersion blender to make soup smooth. If the soup is too thick, add some more milk and heat a little while longer.

Swirl some yogurt on top of each bowl of soup.

 Now, if I can figure out the rest of menu, I am in good shape.

Thursday, November 14, 2013

cauliflower and ricotta tarts - Donna Hay


This week at I Heart Cooking Club, we are making tarts, and I knew immediately, I would make a savory one.  Donna has the easiest tarts to make.  A while back, I made an apple one and it was delicious and a cinch to make.  So was this.  This was supposed to be an asparagus and ricotta tart but I used cauliflower for the vegetable. 

I gobbled down (I hope not really) two of these tarts, enjoying every bite.  The cheese was creamy and the cauliflower crunchy - marvelous combination.  I want to try this with the asparagus and also with spinach and broccoli and so many other vegetables. It is a quick and easy lunch and two filled me up.

I love Donna Hay.

cauliflower and ricotta tarts - Donna Hay (adapted)


Ingredients:


1 sheet sheet puff pastry, thawed
¾ cup fresh ricotta
1 teaspoon basil
 cracked black pepper to taste
2 cups cauliflower florets, chunked
olive oil, for brushing 


Method:

Preheat the oven to 400ºF. Cut out four   rectangles from defrosted pastry sheet and place on a baking tray lined with non-stick baking paper. 


Score a  border on each rectangle. Place the ricotta, parmesan, basil and pepper in a bowl and stir to combine. 

Spoon the ricotta mixture onto the pastry and top with the cauliflower.

Brush the pastry borders with the oil. Bake for 12–15 minutes or until the pastry is puffed and golden. 
IHCC Donna Hay Badge resized   Linked to Full Plate Thursdays, Frugal Food Thursdays, Foodie Fridays

Wednesday, November 13, 2013

Cole Slaw - Donna Hay WWDH

Here we are again and this week Gaye chose our dish, cole slaw.  I have never made a cole slaw like this.  I left out the capers and since I don't use raw eggs, I mixed a bit of may with the white wine vinegar. 
What impressed me the most was the radishes.  They seemed out of place but when I mixed them into the cabbage they blended beautifully.  Certainly, the add a nice color and texture to the slaw.  I also did not make cabbage wedges since I already had, in the refrigerator, a bag of shredded cabbage.

I served this with chicken burgers and potato kugel and this rounded it off and brought in the healthy side of the meal.

This recipe came from Modern Classics 1 and is found on page 46.  I have two of Donna's books and a list of others, I want to own.  There are many good recipes on her site so anyone can cook from her collection.  We welcome anyone who would like to join us.  Let us know and we will send you the list of recipes, we are making.

I have not checked out the other cooks sites yet, so why not join me in seeing what they did with their cole slaw.

Gaye, Margaret, Sarah and Kayte

Tuesday, November 12, 2013

Meatball Vegetable Soup


My husband has his moments when he is not subtle and today was one of them.  Emails and phone calls all mentioned that this is the season for soup, nice hot soup.  When he called before dinner and I told him, I was having leftovers, his comment was, "Have I told you how good soup is in this weather?"  Yes, he certainly had.

What I did not tell him was that bubbling, on the stove, was a pot of rich delicious vegetable soup with spicy meatballs.  (not very spicy since that is not to his liking)  Needless to say, I had a happy husband enter the kitchen tonight.

This is my magic soup.  Feel free to substitute your favorite veggies, add beans, quinoa, rice, sweet potato, you name it.

Ingredients:

1 tablespoon olive oil
Meatballs, cooked in the freezer (you can use browned chopped meat or make you favorite meatball recipe - making a small sized ball - about a pound )
1 large onion, chopped
2 large potatoes, peeled and chopped (small pieces - about 1/4 of an inch)
2 carrots, peeled and chopped (same size)
1 stalk celery, chopped
2 cups vegetable broth
1 can diced tomatoes
2 cups water
2 tablespoons brown sugar
1/2 teaspoon basil

Method:

Cook onions in heated oil until translucent.  Add celery and cook for another minute.

Add liquids, water, soup, and diced tomatoes.  Add brown sugar and if you like black pepper, add that too.  I meant to and forgot.

Add vegetables, potatoes and carrots.  Cook until they are cooked thoroughly (not mushy), about 15 - 20 minutes.  For the last ten minutes add the basil.

If you are not in a hurry, simmer for another hour.  If you are hungry, the soup will be fine.

Monday, November 11, 2013

My Meatless Mondays - Broccoli Potato Kugel Muffins



I haven't been making kugels for quite a while, opting for vegetables in their natural state, more or less.  This week, a vision of a potato kugel with broccoli popped into my mind and I was determined to make it happen.

Broccoli Potato Kugel (makes a large kugel plus 4 kugel muffins(

Ingredients:

6 large potatoes
2  onions
2 box frozen broccoli
2 tablespoons dried chopped parsley
1 cup tortilla chip crumbs or potato chips
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
6 egg beaters


Method:

Preheat the oven to 475 degrees.
Place potatoes, onions, broccoli and parsley in a food processor.  Use the shredding blade.

In a large bowl mix t the dry ingredients.

Add potato mixture.  Mix together.
Add eggs and oil and mix these in.

Grease a large baking pan and a number of muffin shapes (4-6)

Pour the mixture into the pan and the muffin tin.

Bake about 45 minutes.  The top should be golden and turning brown.

Serve hot.  Eat and enjoy. 

Looking back:
 Chocolate Bark with Chipolte Pepitas from Galley Kitchen

Plate of Firecrackers 

 White Bean Corn Chicken Chile from The Scent of Oranges

DSC_0491 

 Mashed Butter Beans fro Ma Niche

 

          See Ya in the Gumbo   

Now, it is your turn.

Dilly Crusted Salmon SRC

Secret Recipe Club

It is time for the Secret Recipe Club where we cook from an assigned blog.  This month was a first for me.  I could not find a recipe I did not want to make.  I was super fortunate to be given Smells Like Brownies.

After reading Melissa's introduction about herself, I like her even more than her recipes.  She is charming.  She is a stay-at -home Mom who doesn't like fruit.  Can you imagine?  Despite this, her blog is filled with delicious and appealing recipes.


I plan to be cooking from this blog for quite a while.  My list of recipes to make is long and lovely. Soups and muffins top my list.  They seem to be my favorites these days.

I chose this salmon because that is what I needed at the moment.  We have weekly salmon the day, I planned to cook for Smells Like Brownies, was salmon day.  It turned out that these simple fillets were delicious and hubby who takes salmon for granted, "kvelled" (was extraordinarly pleased).  


Dilly Crumb-Topped Salmon (adapted)

Ingredients:

1 cup tortilla chip crumbs

salt and black pepper

1 teaspoon dried dill

2 scallions, roughly chopped

1 tablespoon olive oil

1 tsp. fresh lemon juice, plus extra

4 6oz. salmon fillets


Method:

Preheat oven to 400°.


Lightly season crumbs with salt and black pepper, then add in the dill and scallions. Process until the dill is well mixed in. Pour in the melted butter and lemon juice. Process until wet, crumbly clumps form.

Pat the salmon dry, then season tops lightly with salt and pepper.

Heat oil in skillet. Sear the salmon, seasoned side down, for 2 minutes.

Transfer salmon to a foil-lined baking dish. Top each fillet with the dill crumbs.

Bake 8–10 minutes, until flesh flakes easily with a fork.


Eat and enjoy.

Thanks Melissa.

Friday, November 8, 2013

Kalyn's Egg Muffins



Every time, I vist  KalynsKitchen, I come away with a recipe.  It happened once again and I have discovered an easy and delicious, breakfast, lunch or snack recipe.

This is a "mix the ingredients and put them into muffin tins and bake" recipe.  What do the kids say? Easy Shmeezy or something like that.

I made 6 muffins and a small casserole that I added some heat to since hubby likes everything mild.  Hubby tasted mine and let out a shriek, "that's hot" and went back to eating his muffins.  I admit it, I really made them hot with cayenne pepper and a heavy hand.

Kalyn recommends using lots of veggies for a healthier variety and I used red pepper, corn and spinach.  I think any vegetable would work with this.  Any spice would as well.  Even the choice of cheese should be left open to your liking.

I made about a third of the recipe but Kalyn says these can be saved or even frozen so next time around, I plan to make the whole recipe.

Kalyn's Egg Muffins

Ingredients:

12 eggs  
seasoning of choice 
1 teaspoon minced garlic
1/4-1/2 teaspoon cayenne pepper
1-2 cups grated low fat cheese (I used a Mexican cheese blend)
Optional, but highly recommended, 3 green onions diced small.
1/2 red pepper, chopped
1 cup corn
2 cups spinach (microwaved for 2 minutes and chopped roughly)
 Method:
 Preheat oven to 375 F. 
Line muffin tins and spray liners
Mix eggs and vegetables.  Add cheese and seasoning and continue to mix.
  
Pour egg into each muffin cup until it is 3/4 full. 
 Bake 25-35 minutes until muffins have risen and are slightly browned and set.  Mine took 35 minutes.

For Kalyn's recipe and more information about these truly delicious egg muffins, go on over to Kalyn's.  She has step by step directions with great photos.  Thanks Kalyn.


Wednesday, November 6, 2013

Cauliflower Soup - Pioneer Woman


I make chicken broth about every four weeks.  I do this because, usually we have chicken soup, Friday night - Shabbos.  I may vary the vegetables included or serve it with noodles or knaidlach but chicken soup is most often, the Sabbath soup.

I freeze this in a number of containers, one defrosted each week,  and glamorized at that time.  We have the battle of should the vegetables be cut small or left in large chunks.  Should the soup be clear of creamy?  A little soy sauce or leave it alone?

I made a major decision.  I wanted cauliflower soup this week.  What I didn't know is that hubby in the spirit of helping defrosted chicken soup.  I had been checking out recipes and our hero of the day, Pioneer Woman, has a cauliflower soup with a chicken soup base.  I am no fool.  I don't walk away from Pioneer Woman recipes.

Cauliflower Soup   (adapted from Pioneer Woman)

 

Ingredients:


1 tablespoon olive oil (more as needed)
1 whole Onion,  Diced
1 whole Carrot  Diced
1 stalk Celery,  Diced
1 whole  Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley, Chopped

black pepper to taste
2 quarts Low-sodium Chicken Broth Or Stock
2 cups sugar-free coconut milk
1 cup (heaping) Tofuitti Sour Cream

 

Method:


In a large soup pot heat olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.


Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

 

Add coconut milk and heat.  Allow to simmer for 15 to 20 minutes. Add black pepper and parsley.

 

Scoop out two cups full of soup and put aside.  With immersion blender whiz the remaining soup until it is smooth.  Replace two cups of soup with vegetable pieces.


Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Eat and enjoy.

 This is linked to:

   Cook-Your-Books at Kitchen Flavours