More recipes to come as time allows…or when I need a fun distraction.
“Bacon”, Potato, and Green Onion Frittata
(vegetarian)
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Preheat the oven to 350°F. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and saute for 2 to 3 minutes. Add the garlic and heat for another 30 seconds. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned. Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert it onto a serving plate.
Fruit Filled Crepe
I found this image on the web. I’ll replace the photo next time I’m cooking with my camera hanging around my neck.
I fold my crepes once.
Crepes with Fruit Filling
1 1/2 C all-purpose flour
1/3 C confectioner’s sugar
1 1/2 C milk
3 eggs
4 1/2 T butter, melted
1 1/2 t vanilla extract
Fruit Filling
2 C fresh in-season berries or frozen (thawed) berries
1 chopped banana (optional)
2 T honey OR 1/4 C sugar
1/2 C orange juice
1 1/2 t arrowroot or cornstarch dissolved in 1/4 cup cold water
To make filling: (Make first) In a medium sauce pan, mix fruit, honey or sugar and juice. Bring to a boil. Lower heat to a simmer and stir to thicken.
To make Crepes: Sift flour and confectioners sugar into a medium mixing bowl. Add milk, eggs, melted butter, vanilla, salt; beat until smooth. Let stand 10 minutes. Meanwhile heat electric griddle to 350, or heat crepe pan to mid range. When ready ladle 1/4 cup batter onto griddle, making 5 to 6 inch circle for each crepe. Cook until lightly brown, flip until lightly brown. Remove to a wire rack until room temperature, transfer to a covered dish and keep in a warm oven (175 degrees.)
To Serve: Place crepe on each guest’s plate. Spread a Tablespoon of filling on each crepe. Fold each crepe in half and add another Tablespoon of filling over the top of the folded crepes. Drizzle a Tablespoon of vanilla yogurt over the crepes, Sprinkle with confectioner’s sugar, and a dash of cinnamon. Serve with breakfast sausage or any kind of well seasoned meat to compliment the sweet dish with contrast.
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Buffalo Chicken Nachos
2 c diced cooked chicken
1/3 c hot sauce (like Frank’s Hot sauce)
2 T melted butter
1-10 oz bag tortilla chips
2 c shredded cheddar or Monterey jack cheese
2 chopped green onions
In a bowl, toss chicken with hot sauce and butter. Layer chips, chicken mixture and cheese in baking dish. Sprinkle with green onions. Bake nachos at 350 for 5 minutes or until cheese is melted. Splash on more hot sauce to taste. Serve with Ranch dressing on the side for dipping.
Kettle Crock Egg Dish (this is my first original creation)
This is what they look like before they go into the oven. I place the little kettles on a cast iron grill, but a cookie sheet will work too. (excuse the blurred picture’s I’m in the process of interviewing a camera man to follow me around the kitchen and yard).
Soak the corn tortilla’s in water for 10 minutes or more
Cut each tortilla to the center. This allows you to create a cone effect.
Place one tortilla in each kettle. You can also use 7 oz ramekins.
Directions: Preheat oven to 400
4 Corn tortillas
8 Large eggs
3 Tablespoons water
2 oz soft cream cheese
2 teaspoons crushed basil
Pinch of thyme
4 Tablespoons sour cream
4 Tablespoon enchilada sauce ( I use Hatches tex-mix)
4 Tablespoons chopped green onion
2 diced ripe tomatoes (buy several days in advance if needed to allow for ripening)
Pine nuts
1 Cup Monterey Jack or cheddar Cheese
Mix, softened cream cheese, basil and thyme and set aside. Scramble eggs and water on low to medium heat. I use a rubber spatula gently mixing and flipping eggs continually. Once eggs begin to cook and congeal spoon in the cream cheese mixture. Mix well-but gently.
Spoon egg mixture into each lined kettle, dividing evenly. Push eggs into dish as to make the most use of the space in kettle. The coned-shaped tortillas will restrain you if you don’t push the egg deep.
Top and spread each dish with a tablespoon of sour cream. Followed by green onions, enchilada sauce, tomato, and pine nuts.
Bake at 400 for 25 minutes. Pull from oven and sprinkle with cheese. Return to oven for 5 more minutes. Pine nuts should be darkened but not black. If they begin to darken to much cover with foil.
Tips: Add olives and green chillies (after tomatoes) for a richer flavor. I have omitted them for simplicity of meeting more of my guest’s taste preferences. I prefer Cheddar cheese but use Monterey jack because it’s what I normally have on hand.
Gilded Mountain Pie (Eric’s dish)
5 eggs, slightly beaten
1 C Salsa (Safeway Select–Salsa Verde or Chipotle)
1 C cottage cheese
1 can (4 oz) diced green chilies, drained
2 C Monterey jack cheese, shredded
2 T flour
2 T margarine, melted
1/2 t baking powder
Combine all ingredients. Pour into a 9-inch pie plate that has been generously sprayed with cooking spray. Bake at 400 F for 40 minutes. Reduce oven temperature to 350 and continue baking for 10 minutes more or until center is set and top is slightly golden. Allow to set 10 or 15 minutes before serving.
Serve with sour cream and a dabble of salsa on each wedge, sprinkle diced tomatoes like confetti. Serve with bacon, homemade hash browns and toast. Can be assembled the night before and baked in the morning. Serves 6
Can be doubled and baked in a 9×13 baking dish to serve 12 people.
Gluten Free Bread–bread machine mix
3 Tbsp margarine (butter) melted
1 Cup water ( luke warm, too hot will kill yeast)
3 eggs (room temperature preferred)
1/2 tsp vinegar
* 2 Cups Gluten free flour mix (see below)
1/2 cup powdered milk (optional-gives bread smoother texture)
2 Tbsp sugar
1 tsp yeast
2 tsp xanthan gum (buy @ health food store)
1 tsp salt
*Gluten free flour mix
2 Cups rice flour
1/3 Cup tapioca flour
2/3 Cup potato starch
Mix the above 3 dry ingredients up alone with a wire whisk. I make a double or triple batch to keep on hand for future use. The mix can be used as an substitute when a recipe calls for regular flour. I shake my mixture up in a large pickle jar. The jar doubles for storage.
Directions: Put wet ingredients into bread machine first, followed by dry ingredients. Each machine is different. I’m able to place my ingredients one by one straight into the bread pan.
I have a Toastmaster so I punch in 2 for medium. The recipe calls for a 3:40 cycle. I check the machine once it starts to stir. I use a mini spatula in the bottom corners to mix in starch that may have adhered to the bottom of the pan–just a small bit of help.
Optional: One (1) Tbsp whole flax seed–it gives off a nutty flavor. A Tbsp of diced green chillies is an option for a southwestern flavor. Or, you can add nuts, seeds, sliced olives…You can half the water and add 1/2 cup soy milk to add a silky texture.
Vegan Blender Pancakes (all pancake eaters love this one)
(This recipe is fuss free and fast)
1/2 cup toasted oats (reg. will do as well)
1/2 cup spelt flour
1/2 cup corn meal
1 teaspoon baking powder
1 tablespoon maple syrup
1 1/2 cups vanilla soy milk
2 tablespoons apple sauce
1/2 teaspoon salt
Directions: In the blender, blend the oats until they are a flour (yes, you could use oat flour if you have it on hand).
With blender off, add the rest of the ingredients, blend well. LET STAND A 5-10 minutes. (The batter will be runny, but once it sits for 5 minutes, it will thicken right up) Add batter to hot skillet (I use cast iron with a bit of oil) 1/4 cup per cake, and flip over when the surface is all bubbles. Cook another few minutes, and enjoy! Makes about 10 cakes. Serve with warm maple syrup and sliced fruit and or berries.
Serves: 4-6
