Stuffed French Toast

Saw this as a special at a diner near the cottage I stayed at this past weekend:

Strawberries on top of cream-cheese-stuffed French toast

Best idea ever? I didn’t order it, but I plan to make it very very soon.

Here’s a pic and a sort-of recipe:

http://www.thedeliciouslife.com/end-of-month-strawberries-and-cream/

And here’s another pic. Making you hungry yet?

French Toast

Strawberries and French Toast

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Tomato Basil Spinach Risotto

I won’t be able to write out this recipe as well as the original author, so I won’t try. But I made this for dinner and it was amazing.

 

 

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Curried parsnips with yogurt and chutney

INGREDIENTS

  • 1 1/2 lb parsnips, peeled and chopped into even-sized pieces
  • 2 to 3 tbsp butter
  • 1 onion, thinly sliced
  • 2 apples, cored and thinly sliced
  • 1 tsp curry powder (I also added some cayenne pepper because my curry powder is very mild)
  • salt and black pepper
  • 1/4 c yogurt
  • 1/4 c fruit chutney of your choice (I used mango)
  • 2 tbsp chopped cilantro

DIRECTIONS

Steam the parsnips until just tender, about 7 minutes. Meanwhile, melt 2 tbsp of the butter and add the onion, apples, and curry powder. Cook over medium heat, stirring frequently, for 10 minutes. Add the steamed parsnips, season with salt and pepper, and cook 5 minutes more (adding the additional tbsp of butter to help the parsnips brown). Turn off the heat, then stir in the yogurt, chutney, and cilantro. Serve warm.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone, which I highly recommend.

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Savoury breakfasts

On long weekends, I typically try to squeeze in one of my favourite savoury breakfasts, such as a big fry-up with all the trimmings, the newly discovered tahini on toast (thanks to another poster right here on this blog!), or my ultimate favourite: mashed avocado on toast.

This post won’t be so much a recipe as a list of ways to make your weekend breakfasts more savoury in some fun ways. I like French toast and syrup, but some mornings I just want to eat less sweet.

Mash a very ripe avocado and spread on favourite bread, thick-sliced and toasted. While plain avocado is practically perfect, I also like to add a little honey, lime juice, and cumin to my mashed avocado. It’s also great with a few hot pepper flakes.

Been thinking about savoury French toast lately: why not? Oh, I just found this recipe in a quick search: looks amazing!

Corn muffins with bacon and cheese, oh that sounds amazing! Or with smoky-flavoured crisped tempeh and red peppers.

Tim Horton’s makes a quick breakfast wrap with a spicy savoury sauce: easy peasy to make at home, a little egg, a little meat or tempeh, a little spicy sauce or salsa: voila!

Chicken and waffles are spectacular together, why not put less sweetener in the waffle mix and serve them with a hearty gravy? Or mushroom gravy? Oh, yes!

Roasted tomatoes are a thing of beauty. On toast. (I just saw online roasted tomatoes with a little ricotta on toast!) Oh, and sauteed mushrooms on toast. I love any foodstuff sauteed or roasted and then served on toast. Baked beans on toast!

Salad for breakfast? Yes, yes, yes! Butter lettuce, avocado, sauteed mushrooms, and roasted tomatoes, finished with a poached or fried egg. Divine.

If none of these inspire, check out this thorough Mr. Breakfast website, which claims to offer more than 2,700 recipes! (I used a lot of exclamation points in this post, but I just adore savoury breakfast foods.)

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Bolognese sauce

This sauce is incredible. Shout out to FoodNouveau.com:

INGREDIENTS

pasta of your choice

2 tbsp olive oil

4 tbsp butter

1 large yellow onion, finely diced

2 large celery stalks, finely and evenly diced

2 large carrots, finely and evenly diced

4 cloves garlic, finely diced

150g pancetta in 1/4 – 1/2 inch cubes

1 kg lean ground beef (best quality you can get)

1 cup dry white wine, or red, it doesn’t matter

2 cups milk

1 28oz can san marzano whole tomatoes, diced

1 cup beef stock

TO SERVE:

a few knobs of butter

freshly grated parmesan

 

STEPS

1. fry up onion, carrot, celery, and garlic on MED for 5 min, with a good pinch of salt – maybe 1/2 tsp, but more is okay too – and make sure when chopping your veggies to make a good soffrito (maybe you know what this means?)

2. add pancetta to the mix, stirring here and there, cook for 10 min or until it’s golden brown and the vegetables are tender (the pancetta never got golden for me, so don’t worry about this too much – i think it’s probably because i just used the pc brand?)

3. increase heat to HIGH and add the ground beef a third at a time, allowing the water to boil off before adding the next third (approximate as best as you can on this step – the point is to get the meat to brown, and it won’t do that if there’s excess liquid)

4. when you’ve added all the meat and don’t see any pinkness, allow it to cook another 15 min so that the meat becomes somewhat crispy on the bottom layer, making sure it caramelizes but doesn’t burn (just keep an eye on it)

5. in the last 5 of the 15 minutes, turn the heat down to medium

6. add the wine to deglaze the pan, making sure to scrape off all the good shit, for about 2-3 min

7. add milk, tomatoes, stock, one teaspoon of salt and a “good grinding” of pepper, bring to a boil and then lower the heat to a simmer

8. let it simmer for a loooong time, at least 4 hours

 

SLOW COOKER METHOD: after 7, upon bringing it to a boil, I put everything into a slow cooker on high until it was consistently simmering, then turned it down to low, and left it, slightly uncovered, for 7 hours.

TO SERVE: in a large bowl, mix the pasta, desired amount of sauce (the more the better), one or two knobs of butter per serving (interpret knob as you will) as well as a liberal amount of fresh parm – and don’t even think about getting stingy with the cheese, since this is hardly the appropriate time to start thinking about calories or your general health. BON APPETIT

TO SERVE (alternate): eat it as is, as a kind of meat soup

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Gingerbread

Hot Water Gingerbread

From The Purity Cookbook [2001 reprint of the 1967 edition], pp 90-91

Preheat oven to 350F.

Cream together:

1/3 cup shortening
1/2 cup lightly-packed brown sugar

Add:

1 egg

Beat until light.

Blend or sift together:

1.5 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ginger
1/2 tsp cinnamon

add pinches of other spicy spices (nutmeg, allspice, cloves)  to your taste; grated fresh ginger would add a nice zing.

Combine:

1/2 cup molasses
1/2 cup hot water

Add dry ingredients to the creamed mixture, alternately with the molasses
and hot water. Blend until well combined. Pour batter into greased 8″
square pan. Bake in preheated 350F oven for 40-45 minutes. That’s it: makes loads of dirty dishes, but it’s relatively simple. And smells divine when it’s baking. Serve with lemon sauce or lemon curd, or whipped cream as in pic below.

Image

Not my pic: found here … http://commons.wikimedia.org/wiki/File:Cakegingerbread.jpg

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Vegan Rice Bowl

I’ve eaten this several times already this week. It’s fast, easy, and delicious. When you throw it together, it looks pretty hefty, but I find that it’s the perfect size for dinner.

1-2 cups brown rice, depending on how hungry you are

1/3 cup diced cucumber

1 roma tomato, diced

4-5 sun-dried tomatoes, diced

1/2 avocado, diced

2-4 tbsp green onion, minced

1-2 tsp toasted sesame oil (or un-toasted, I don’t know if it really matters)

few dashes tamari/regular soy

1 tbsp sesame seeds

 

Mix the rice, oil, tamari, and sesame seeds.

Put the rest of the stuff in, mix it, and enjoy!

Source: http://www.stevepavlina.com/blog/2012/04/the-ultimate-rice-bowl/

 

 

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