Protein Pancakes January 8, 2010
Posted by Teresa in : Breakfast, Lunch , add a commentCreamier and softer than normal pancakes, with great flavour!
Protein Pancakes
Ingredients Supplies/Equipment
1 cup ricotta cheese food processor
2 eggs frying pan
1/4 cup water
1/3 cup all-purpose flour
1 Tbsp brown sugar
1 Tbsp vegetable oil
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon
Measure all ingredients into a food processor. Pour 1/4 cup bat-
ter for each pancake; makes 8 pancakes.
Herbed Goat Cheese Toasts January 8, 2010
Posted by Teresa in : Snacks/Party Food , add a commentVery yummy, a little expensive, but hey! Great for a treat, very rich…
Herbed Goat Cheese Toasts
Ingredients
170 g fresh chevre-style goat cheese
1/2 cup ricotta
1/4 cup chopped fresh herbs (basil, oregano, parsley, thyme, tarragon,
. etc) If using dried, use 4 tsp instead.
1 egg
1 baguette-loaf French bread
sea salt and fresh ground pepper
In bowl, mash together with a fork: goat cheese, ricotta, and herbs. Season with salt and pepper, then beat in egg. Cut the baguette into diagonal slices 1/3 to 1/2 inch thick. Toast slices lightly to firm them up, spread with goat cheese mix and broil lightly and serve. Serves 8 – 12 as an appetizer.
Cheddar Beer Bread January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentAnother little gem from the Misericordia O.R. Staff Cookbook (thanks Edie for this great cookbook!)!
Cheddar Beer Bread
Ingredients
3 cups flour
1 Tbsp baking powder
3/4 tsp salt
2 Tbsp sugar
2 cups grated sharp (old) cheddar cheese
1/2 cup finely chopped onion
3 garlic cloves, minced
12 oz. can beer
Preheat oven to 350°F. Combine all ingredients except the beer in a bowl with a fork. Add beer a quarter at a time until all the ingredients are blended. Spoon into a greased 4 X 8 loaf pan. Bake for 1 hour. Remove from pan and cool on a wire rack.
Lemon Garlic Hummus January 8, 2010
Posted by Teresa in : General , add a commentNow, I am no hummus expert, but this is the best I can remember ever having! And I made it myself! (Recipe from Misericordia O.R. Staff Cookbook)
Lemon Garlic Hummus
Ingredients
1 can chick peas
2 Tbsp Tahini paste (sesame paste)
1/3 cup lemon juice
1/2 tsp cumin
1 tsp corriander (I used seeds, but I think ground would be better)
1/2 tsp cayenne
1/2 tsp salt
2 – 3 garlic cloves, minced
fresh ground pepper
In a blender, combine all ingredients together and mix until smooth. (A food processor may also work.) Serve with pita bread or veggies.
Bacon and Cheese Puffs! Gads! January 8, 2010
Posted by Teresa in : Snacks/Party Food , add a commentBacon and Cheese Puffs
Although this recipe seems a bit strange when you are making it, these little nibbles are truly scrumptious! Go buy bacon now, start crisping it (“Ready Crisp” bacon works great) or use leftover ham! And they aren’t even deep fried…..!
Ingredients Supplies/Equipment
1 cup water heavy saucepan
1 cup white flour wooden spoon
4 eggs cookie sheet
1/3 cup butter
1 cup crisp bacon, or ham, finely chopped
1 1/2 cups sharp (old) cheddar cheese, grated
4 oz can jalapenos, or less (optional)
1/2 – 1 tsp dry mustard
Make sure you have enough bacon or ham already crumbled or chopped. Combine water and butter in heavy saucepan and bring to a boil. Meanwhile, grate the cheese and chop the jalapenos (if you’re using them). As soon as the butter-water mixture boils, remove from heat and add flour at once. Beat with a wooden spoon until well mixed. Return to medium heat and beat until moisture leaves sides of pan and mixture forms a ball. Remove from heat and one at a time, crack an egg, beat lightly, and add to pot to form a smooth mixture — be patient and beat thoroughly. You may build muscles! Stir in cheese, ham or bacon, mustard and jalapenos. Drop by small teaspoonfuls onto greased cookie sheet. Bake at 400°F for 15 – 20 minutes. Reheat if frozen in 350°F for 5 – 10 minutes. Be careful; they are addictive!
Spinach Cheese Frittata January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentSpinach Cheese Frittata
Another great find in a cookbook that was a Christmas gift! Delicious casserole! Preheat oven to 300°F.
Ingredients Supplies/Equipment
2 cloves fresh garlic frying pan
1 small cooking onion hand whisk
1 Tbsp butter 9″ square baking dish
9 – 10 large eggs
1/2 cup milk
1 box (300 g) frozen chopped spinach (thawed and squeezed dry)
1 brick (250 g) cream cheese, cut into small cubes
1 cup cheddar cheese, grated
Cook garlic, onion and butter together in frying pan until garlic is clear and onion is cooked. Let cool. Meanwhile, grate cheddar cheese and cut cream cheese into small cubes. Squeeze liquid out of thawed spinach by rolling in a paper towel. Whisk eggs until frothy. Add milk, a sprinkle of salt and pepper, and whisk together. Add garlic and onion mixture, spinach, cream cheese, cheddar cheese and mix together. Pour into a 9″ square
baking dish and bake at 300°F for 30 – 40 minutes until edges are golden brown and center is firm.
The cream cheese is such a soft, gooey delight! It’s wonderful!
Tex Mex Meat Loaf January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentTex-Mex Meat Loaf
Preheat oven to 375°F. Add more chili powder if you like! The nice part is, you don’t have to brown the ground beef!
Ingredients Supplies/Equipment
1 1/2 lb (680 g) ground beef* standard loaf pan
3 slices bread
1 egg
10 oz can diced tomatoes (300 mL)
1 small onion, chopped
1/4 tsp black pepper
1 tsp chili powder
Ingredients (topping)
1/3 cup chili sauce (Louisiana hot sauce, whatever)
1/4 cup cheddar cheese, grated
Tear bread into small pieces. Combine main ingredients in a bowl. Spread into an ungreased loaf pan. Bake 1 hour in 375°F oven; drain excess drippings. Spoon chili sauce over cooked loaf, sprinkle with cheese, and bake an additional 15 minutes. The bread is awesome!
*You could use “Veggie Ground Round” instead of ground beef, although I haven’t tried it that way yet.
Pumpkin Bread January 8, 2010
Posted by Teresa in : Dessert , add a commentFound a few new recipes while making “A Few of our Favourite Egg Recipes” book for my dad to give to egg customers. Here’s one of them:
Lynn’s Pumpkin Bread
Ingredients
- 3 1/3 cups Flour
- 4 teaspoons Cinnamon
- 2 teaspoons Baking soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Salt
- 2 2/3 cups Sugar
- 2/3 cup Vegetable Oil
- 4 Eggs
- 1 can (15 oz) Pumpkin
- 2/3 cup Water
- 0.5 cup Pecans chopped (optional)
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking.
Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.
