Fall Spice Waffles with Apple Fruit Topping


IMG 34111 300x225   Fall Spice Waffles with Apple Fruit Topping

Fall Spice Waffles with Apple Fruit Topping

Dry Ingredients
2 cups whole wheat flour
1 tsp sea salt
3 tsp sugar
1 tsp baking powder
cardamom, cinnamon, ground ginger, nutmeg, cloves (Fall spice Medley)
a handful of finely chopped ginger

Wet Ingredients
2 eggs
3/4 cups almond milk (you can use regular milk or a milk substitute)
1 tsp vanilla extract
1/3 cup oil (butter, grapeseed, olive)
¾ cup ginger ale** (add after combining all ingredients)

Now, whisk them together in a large bowl. Add the ginger ale. I spray the waffle iron with non-stick cooking spray or lightly brush it with oil (grapeseed oil or olive oil). Put about 2/3 cup of batter in the middle of the waffle iron and close the “lid.” The batter is moderately thick, so I think 4 1/2 – 5 minutes did the trick. This should make about 4-5 8-inch circular waffles. Rule of thumb: Cook waffles until the steam stops rising from the iron. You can also judge by the color.

IMG 34211 300x225   Fall Spice Waffles with Apple Fruit Topping

Fall Spice Waffles with Apple Fruit Topping add Nectarines

Top your waffles with the Greek yogurt and Baked Cinnamon Cranberry Cardamom Apples. I also did a remix with warm apple topping and cold nectarines. O. M. G.

October 4, 2011
Food, Recipe

 
 

Green Tomato and Sausage Eggs Benedict


This was a great way to start my Monday. I’ve been covering biscuits and bread with some of my sauces to make tomato based breakfast dishes. Bolognese N’ Biscuits and Egg Drop Salsa were fantastic. I’m back at it with a twist on Eggs Benedict using my Healthy White Sauce Alternative (White Beans and Cauliflower). This recipe was fairly simple, especially since I had a large batch of white sauce in the freezer. You will need:

2 portabello mushroom caps
4 eggs
¼ pound of loose sausage (I used sausage from White Rose Farms via the Catonsville Farmers Market)
1 jalapeno
1 medium green tomato
1/8 cups finely diced leek or onion
1 cup Healthy White Sauce Alternative (White Beans and Cauliflower)
dash cumin
salt/pepper
handful cilantro (for garnish)

You’ll need one pan for the sauce and another deeper pot for poaching the eggs. Put water in the deeper pot and prep it for boiling. Add a few tablespoons of vinegar. This helps with the poaching process. Poaching eggs is a healthy alternative to frying, because it doesn’t require any oil.

IMG 35372 300x225   Green Tomato and Sausage Eggs Benedict

Sausage, jalapeno, leek, and green tomato saute in grapeseed oil

I put a little bit of grapeseed oil in my pan and sauteed my leek and jalapeno until the leek was clear. I added my sausage and browned it, breaking it into little pieces in the pan and I seasoned it with cumin, salt, and pepper. When the sausage was about halfway done, I added my diced green tomato. After about a minute, I poured my white sauce into the pan and turned it down to a low simmer.

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Green tomato and sausage white sauce

At this point, I put my mushroom caps in the toaster oven. If anyone has any pointers about cooking portabello mushroom caps, please let me know. My water was simmering, so I cracked my eggs and dropped them into the pot. For my taste, they only needed to cook for about 3 minutes. That was perfect timing for this recipe.

IMG 3543 300x225   Green Tomato and Sausage Eggs Benedict

Poached eggs over mushroom caps

After 3 minutes, my caps were done so I moved them from the toaster and onto my plate. I placed two eggs on top of each mushroom. Finally, I covered the eggs with the sauce and garnished it with some fresh cilantro. Here you go!

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Green Tomato and Sausage Eggs Benedict

I was very pleased with this creation. You could probably take this white sauce and do the same recipe sans mushrooms, add potatoes, use smaller caps, pour over an English muffin, biscuit etc.

IMG 3546 300x225   Green Tomato and Sausage Eggs Benedict

Green Tomato and Sausage Eggs Benedict

I like this low carb version. I’d say this was another successful use for my Healthy White Sauce Alternative (White Beans and Cauliflower) 🙂

October 3, 2011
Food, Recipe

 
 

Vegetable Mini-Quiches


by

Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

IMG 3338 300x225   Vegetable Mini Quiches

Vegetable mini quiches

Ingredients:
VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

    IMG 3318 225x300   Vegetable Mini Quiches

    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

    IMG 3327 300x225   Vegetable Mini Quiches

    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

    IMG 3319 300x225   Vegetable Mini Quiches

    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Directions:
Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
IMG 3325 300x225   Vegetable Mini Quiches

loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

IMG 3323 300x225   Vegetable Mini Quiches

Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
IMG 3337 300x225   Vegetable Mini Quiches

Mini Vegetable Quiches!

September 13, 2011
Food, Recipe

 
 

Bolognese N’ Biscuits


Last night, I ate our Fresh Tomato Bolognese over squash noodles. Dope!! Why not drop some eggs in that sauce? It would be similar to my Egg Drop Salsa recipe. And this time, I think I want to eat it on top of a biscuit. Thank you again, Mom, for the Southern inspiration. One more thing . . . Make it an Atwater’s Cheddar Biscuit?

bolbrebowlbis 300x225   Bolognese N Biscuits

Bolognese N' Biscuits

 

 

 

 

 

 

While delicious, I did not need to have the whole biscuit. I would’ve been ok with just the top or the bottom and one egg . . . Or this 🙂

bolbreaksand 300x242   Bolognese N Biscuits

Bolognese Breakfast Biscuit

 

Delicious!! I love tomatoes and this season, the garden is giving us a plentiful harvest. I use the tomatoes for my sandwiches and our homemade salsa and Bolognese are turning out to be great compliments to my breakfast menu.

While I love this concoction, I try not to eat like this everyday. You might also try this healthier alternative Portobello, Tomato, and Egg White Breakfast Sandwich! This recipe is also quick and mobile for on-the-go individuals.

August 17, 2011
Food, Recipe

 
 

Egg Drop Salsa


Good morning beautiful people! Here is another easy recipe from the Queen of Breakfast! As always, I’ll start with a wonderful song.

Prinz Aus Zamunda

While you listen, grab these three ingredients!!

1 ½ cups salsa
2 eggs
your favorite cheese

I saw this recipe in a magazine. It called for tomatoes, green peppers, and a few spices. Cumin, salt, and pepper are staples in any Mexican dish. If you ever want to make your own taco seasoning and you don’t have Adobo, this is the best way to recreate that flavor in your own kitchen sans sodium from prepackaged mixes.

For my dish, I used our Fresh Garden Salsa: Tomatillo, Tomatoes, and Peppers. I put the salsa in a medium saucepan, turned my burner on medium heat and added a little cumin. When the mixture began to simmer, I made a little indentation in the sauce and cracked my eggs right into the salsa. I covered the pan and let it simmer for 5-7 minutes. For the last 60 sceonds, I put a few small pieces of sharp cheddar right on top of the eggs. Here is what happened . . .

eggssalsa1 300x225   Egg Drop Salsa

Egg Drop Salsa

 

 

 

 

 

 

 

 

 

Mmmmm 🙂 It was a great way to spice up my morning!

August 12, 2011
Food, Recipe