I did a breakfast meeting with my church this morning and made the following recipe. It was given to me by my Aunt. It was simple to make and quite tasty. This is great for a big gathering, and very filling.
Breakfast Souffle
12 eggs
4 c. cubed bread, about 8 slices (I used 1/2 a loaf of french bread)
1 lb. sausage, browned (optional, I omitted since we served sausage separately)
1 tsp dried mustard (optional, but I think this is the secret ingredient that makes it good)
dash of ground pepper
1 Qt milk
4 C. grated cheddar cheese
1 tsp. salt
In a greased 9 x 13 pan, place cubed bread and grated cheese. Mix eggs, milk, salt, pepper and dried mustard, and pour over the bread cubes. Sprinkle browned sausage over the top, and refrigerate overnight. Bake for 1 hour at 350 degrees.
Bread Pudding - French Toast Cake
I was given some left-over hard rolls from a party. I took them to feed to the ducks, but then figured I could try to make something out of it. This is what came out, bread pudding! I wasn't sure what texture bread pudding should be. This is really more like a cake than a pudding. My children called it "French Toast Cake." I made it twice since we had so many rolls. The second time was for breakfast, it was good!
Bread Pudding - French Toast Cake
Bread Pudding - French Toast Cake
Ingredients:
Stale bread - Enough to fill a 9x13 pan (you can use white or wheat)
6 eggs
3 cups skim milk
1/2 cup succanat (you can use brown sugar if you don't have succanat)
4 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
as needed vegetable oil spray
1. Break up the stale bread and spread into a sprayed 9x13 pan. (If it's not stale enough, then leave out until crusty.)
2. Mix all other ingredients together
3. Drizzle mixture onto bread pieces and fold in so that all the bread has been soaked
4. Bake at 350 degrees for 30 minutes
5. Enjoy! This has an almost cake-like texture.
Stale bread - Enough to fill a 9x13 pan (you can use white or wheat)
6 eggs
3 cups skim milk
1/2 cup succanat (you can use brown sugar if you don't have succanat)
4 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
as needed vegetable oil spray
1. Break up the stale bread and spread into a sprayed 9x13 pan. (If it's not stale enough, then leave out until crusty.)
2. Mix all other ingredients together
3. Drizzle mixture onto bread pieces and fold in so that all the bread has been soaked
4. Bake at 350 degrees for 30 minutes
5. Enjoy! This has an almost cake-like texture.
Ridiculously Easy Creamy Tomato Soup
I had a craving for creamy tomato soup and I came up with a great quick recipe! This is just a "theory recipe" since I did not measure, but that's what makes it ridiculously easy! :)
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Creamy Tomato Soup
In a blender combine the following:
V8 original drink (or tomato juice, or x-brand vegetable juice)
cream cheese* - at least a spoonful or two
oregano - a couple shakes
basil - twice as much basil than oregano
garlic salt (or garlic powder) - to taste
onion powder or chopped dried onions - a couple shakes
Blend ingredients, then add flour to thicken and blend again. (I used rice flour.)
Transfer to a microwave safe bowl and cook for 3 minutes in the microwave.
Serve hot and enjoy! :)
* Along with the cream cheese, I also used whipping cream for the first try since I had some that needed to be used, it was a great addition! You can get creative with your "cream." Milk, tofu, cream, butter, dry milk, cheese, etc.
Tofu Broccoli Stir Fry
This tofu recipe is easy & delicious. There was none left after my family ate it so I'll probably double the recipe next time.
Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter
2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water
canola oil
1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)
You can serve with brown rice.
Tofu Broccoli Stir Fry
1 14 oz pkg Extra Firm Tofu
with...
Tofu Marinade:
4 T soy sauce
1/4 t garlic powder
1 t onion powder
2 T peanut butter
2 cups fresh broccoli or a 16 oz package frozen broccoli
with...
Broccoli Marinade:
1/2 t cornstarch
2 T soy sauce
cold water
canola oil
1. Mix together tofu marinade. Cut up tofu into cubes, add tofu to the marinade sauce and marinate if fridge for 2+ hours.
2. Mix together broccoli marinade. Add broccoli. (Cook fresh broccoli 2 minutes in microwave or defrost frozen broccoli .) Let marinate.
3. In large frying pan, brown tofu in canola oil. (The longer you brown the tofu, the better it tastes.) Add broccoli and stir fry until heated through and to your liking.
4. Eat and enjoy! :)
You can serve with brown rice.
Cabbage and Apple Slaw
I never used to be a fan of cole slaw. As a kid I tried it only a few times and didn't really like it. A few months ago I had it and it was delicious! It's been said that your taste buds change every 10 years so if you didn't like something a while ago, try it again!
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
I had a basis for a recipe, then ended up making up my own. I only used a half a head of cabbage since I wasn't sure if the recipe would turn out well, but it did. I treated this like a dessert since it's a little sweet. This can easily be doubled.
Cabbage and Apple Slaw
1/2 head of cabbage, shredded (3-4 cups)
1 apple, chopped (I used a Gala apple)
1/4 c chopped walnuts
1/8 c apple cider vinegar
1/8 c apple juice
3/4 t honey
1 t dried parsley
1 t dried chopped onions
2 heaping T mayonnaise (I used light mayo)
1+ T lemon juice (this is an approximate. I just squirted some in there.)
salt & pepper to taste
1. In large bowl combine first 3 ingredients. In small bowl whisk together vinegar, juice, honey, parsley, onions, mayo, lemon juice. Add salt and pepper to taste.
2. Toss dressing into bowl.
3. Chill until ready to serve.
Halloween Graveyard
A Halloween Graveyard!
What is it you ask? Black Bean Hummus, sprouts, and whole wheat pizza crust. Here are a few more pics to help you get the idea:
I used the hummus recipe from FatFreeVegan Kitchen. I love a lot of her recipes. It's a cute idea what she did with the spider & web. You could just make that for Halloween too!
Here is my slight variation of her recipe:
2 cloves garlic
4 cups cooked beans (I seasoned them like this recipe) OR 2 15-ounce cans black beans, drained and rinsed
1 tablespoons ground sesame seeds
4 tablespoons lime juice
1 teaspoon cumin
1/4 teaspoon hot sauce (not Tabasco)
1/2 teaspoon salt (or to taste)
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients and process until smooth. Taste and correct seasonings, adding more as needed. Refrigerate until ready to serve.
Sprouts
I grew my own sprouts. I need to do a whole other post about sprouting. That's on my to-do list. In the mean time you can just buy the alfalfa sprouts, or go to this website to learn more.
Whole Wheat Dough
I've used this pizza crust recipe for years. It comes from a friend who put it in a ward cookbook. I've only altered the kind of flour, which is almost always whole wheat.
Dough:
1 c warm water
1 T dry yeast
1/4 c oil (I use canola)
2 t salt
3 - 3 1/2 c whole wheat flour
Pour water in mixer bowl. Sprinkle in yeast and let dissolve. Add oil, salt and gradually mix flour in until a soft dough is formed. Let rise once (15-20 minutes.) Bake at 400 degrees for 12-17 minutes.
I had a cookie cutter that I never used so I reshaped it into a tombstone. I rolled out the dough, cut with the tombstone cutter, then sprinkled a mixture of 2 parts cumin, 1 part oregano, and 1 part paprika to give the bread a Mexican flavor.
Spinach Quiche Pie Casserole Souffle
I don't know what to call it. I want to say Spinach Quiche but I think of "round" when I think quiche (and pie) and this was baked in a 9x13 casserole dish. At our house we don't like the word casserole and I looked up the definition of souffle and this dish doesn't quite fit the part. So, I'm going to call it crustless spinach quiche since you could bake it in two round dishes
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
I found this recipe for Spinach & Chicken Pie in the March 09 Family Circle magazine. I based my recipe on this but it is far from the same. I ate some delicious quiche at Café Niche a while back and have been trying to pinpoint their spices ever since. The following recipe seemed to taste almost as good.
Crustless Spinach Quiche
Ingredients
2 tablespoons butter or margarine
1 large yellow onion, chopped
1 can (15oz) white cannellini beans, drained & rinsed
About 3 cups fresh chopped spinach*
1 1/2 teaspoons salt (or less)
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
3 heaping tablespoonfuls cottage cheese
6 eggs, lightly beaten (I used medium eggs)
4 tablespoons flour (I used rice flour)
1 tablespoon fresh oregano, chopped
Directions
1. Heat oven to 375 degrees F.
2. Coat 13x9x2-inch baking pan with nonstick cooking spray.
3. Chop onions, put in casserole dish with butter, cook in microwave for 2 minutes, stirring after 1 minute. (I did this because I was lazy and didn't want to use another pan. You can saute the onions & butter in a skillet on the stove if you want to.)
4. Chop fresh spinach. (I chopped 2 batches in my food processor, on pulse.) Add spinach, beans, cottage cheese to the casserole dish.
5. Mix together eggs, flour, salt, pepper, nutmeg, red pepper flakes, fresh oregano. Pour over casserole dish and stir together to mix.
6. Bake at 375 degrees for 45 minutes, until top is browned.
* I get the big bag of fresh spinach from Costco. This is a good way to use some of it up. If you don't have fresh, you can use 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry.
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