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.
Creamed Eggs Au Gratin March 30, 2009
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis is a delicious recipe from the Joy of Cooking. You’ll need 4 boiled eggs.
Preheat oven to 350F. Heat until blended in a frying pan over low heat
- 1 Tbsp butter
- 1 Tbsp olive oil
Add
- 1/4 cup minced onion or shallots
Cook the onion, stirring, until softened but not browned (about 5 minutes). Remove from heat. The recipe says to put the onion mixture into a bowl and add everything to that, but I just added the ingredients below to the frying pan (it was pretty cool by the time I was ready to add stuff). It saves dirtying another bowl! Add and mix together gently:
- 4 hard-boiled eggs, chopped or sliced
- 1 cup of white sauce (see recipe here, or if you had to, you could use store-bought Alfredo sauce)
- 2 Tbsp of chopped herbs (I used some fresh parsley and dried Basil)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- salt and pepper to taste
You can add other things too. I had an avocado that was ripe, so I cut it in half, scooped out one half and threw that in, cut into pieces about the same size as the eggs were cut into. I could also imagine adding a few capers, or grated cheese, and the Joy recommends 1 tsp. curry powder (added to the onions). Once everything is mixed in, transfer it to a baking dish (I used a 9 inch square pan). Sprinkle with
- 3/4 cup (or more, depending on your dish) fresh bread crumbs
- 1 Tbsp butter, cut into small pieces.
Bake until heated through and browned, about 15 to 20 minutes (less if the eggs are warm from just being boiled). If desired, place briefly under the broiler to brown and crisp the crumbs.
I wish I had taken a picture of it — it looked absolutely amazing and tasted that way too! 
French Toast Twists January 13, 2009
Posted by Teresa in : Breakfast , add a commentOkay, this isn’t about actually twisting french toast, although you could probably try and it would turn out great! This is just some ideas to make French toast more exciting!
Things to add to the egg, for flavour:
- oregano or basil, or
- parmesan cheese, or
- anise seed (not too much, just 1/4 tsp or so), or
- sugar
Things to do with the bread:
- cut the crusts off, or
- cut the slices in half for better cooking (no gooey spots in the middle), or
- use a cookie cutter or biscuit cutter on the slice of bread before dipping it in egg
Things to top it with:
- jams – various fruit jams, but don’t forget red pepper jelly!
- syrups – maple is the favourite around here, but saskatoon or blueberry syrup is nice too!
- cheese – if you do a savoury spice
- or just plain butter
Never Fail Biscuits November 13, 2008
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThe most delicious tea biscuits ever! And very quick and easy!
- 2 cups flour
- 2 Tbsp. sugar
- 2 tsp. cream of tartar (buy this in the spice section of the grocery store if you don’t have any)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup margarine or butter
- 1 egg
- 2/3 cup milk (I used rice milk and it worked great)
Mix dry ingredients together. Cut in margarine or butter with two knives or a pastry blender until the consistence of crumbs. Beat eggs slightly and add with milk. Stir only til dough follows fork around bowl. Turn out on floured board (or clean counter top), and knead for 1 minute. Pat out 1/2 inch thick, cut with 2 or 3 inch biscuit cutter (or whatever size you prefer). Bake on ungreased cookie sheet – I used my pizza stone from Pampered Chef and it works perfectly for a single recipe – in hot oven 400°F for 15 minutes. Makes 12-14 biscuits.
Recipe from the Lutheran Family Cookbook
Eggs-traordinary Toasty Baskets November 3, 2008
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis recipe is another gem from Rachel Ray’s 365: No Repeats cookbook! Great for any meal (not just breakfast). Preheat the oven to 400 °F.
Get out your muffin tins!
- 1 Tbsp. extra virgin olive oil
- 4 slices bacon, chopped
- 1 garlic clove, chopped
- 1/2 small onion, chopped
- 1/4 tsp. red pepper flakes
- salt and freshly ground black pepper
- 4 slices soft white bread (but I used multigrain and it was delicious as well)!
- 3 Tbsp. melted butter (unsalted)
- 1 tomato (vine-ripened, if you have), chopped
- 4 eggs
- grated parmigiano-Reggiano cheese, or other cheese
Preheat a small skillet over medium heat, add 1 Tbsp olive oil (once round the pan) and the chopped bacon, and cook for 3 minutes, or until the bacon is crisp. Add the garlic, onions, crushed red pepper flakes, salt and pepper. Cook until the onions start to turn translucent, about 3 minutes.
With a serrated knife, cut the crusts from the bread. With a rolling pin (or a large jar or glass), flatten each slice or bread as thins as you can get it. Nestle each thin slice of bread into the cup of a non-stick standard 1/2 cup muffin tin, pushing the bread down on the bottom of the tin and pushing it up the sides. It should be all the way up the sides, or slightly above. If the bread rips, don’t worry about it, just smoosh it together a little. If your muffin tins aren’t non-stick, put some melted butter in first, then the bread. Either way, once the bread is in, brush it lightly with melted butter.
Add the tomatoes to the bacon and onions. Turn the heat up a little to evaporate some of the liquid of the tomato, about 1 minute. Also, one time when I made these, I cheated and used bacon bits (gasp!) instead of real bacon, and it worked okay! I just don’t buy bacon very often! So I added the bacon bits now, after the tomatoes, and stirred it all together.
Working one at a time, crack the eggs into a small bowl and the carefully transfer to the bread-lined muffin tins. The goal is not to break the yolk. Alternately, you can scramble the egg and pour it in that way. I found that I had to pick the smallest eggs I had – the large ones would flow over the side. So, I was also thinking that if your eggs are big, you could scramble 3 and pour them into 4 muffin tins (I’m going to try this next time I make them). Anyways, you get the idea. Sprinkle the egg with salt and pepper. Top each egg with some of the tomato-bacon mixture (1/4 each) and then a little cheese. Place in the hot oven and bake for 15 minutes! How easy was that?!? You could also change up the ingredients a little – like using feta cheese (my idea), adding green olives or sausage instead of bacon (Rachel Ray’s idea). Experiment (but don’t go crazy)!
Wonderful Zucchini Quiche September 29, 2008
Posted by Teresa in : Breakfast , add a commentDelicious! Moist! Very easy!
- 3 cups grated zucchini (or if you have less than that, add in chopped mushrooms, peppers, onions, dehydrated veggies (moistened with boiling water), or whatever you have to make up 3 cups)
- 1 cup Bisquick (yes, they still make it, but they didn’t have it at Extra Foods – at least not at mine. I found it at Super A.)
- 1 small onion, chopped
- 4 eggs
-1/2 tsp. butter
- 1/2 cup oil
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 cup grated cheddar cheese (I used aged cheddar)
Mix together. Bake in 10″ pie pan (or 9″ round cake pan) at 350°F for 30-40 minutes. Let stand 5 minutes before cutting. Serves 5 or 6.
