Nov 142012
 

When you just can’t decide what to have for dinner, there’s always “breakfast for dinner”.  That’s how I enjoyed this butternut squash hash, although it would also be good for a weekend brunch.  Feel free to expand the recipe to use a whole squash, I just happened to have half of one leftover from another project.

This recipe takes some patience while you brown the onion and squash, but those crispy edges taste so great!  I cracked the eggs right into the same pan, mostly because I was lazy and didn’t want to take out (and then wash) another pan.  But this worked out really well, and it was a fun “breakfast for dinner” meal.

 

 

 

 

Butternut Squash Hash

1/2 large butternut squash, peeled and cut into 1″ cubes
1 T olive oil
1 medium onion, chopped
1 t paprika
3-4 eggs
1/4 c. Parmesan cheese

Place butternut squash cubes in a bowl, and cover with water.  Microwave for 5-8 minutes, until starting to soften.  Drain and set aside.

Meanwhile, heat oil in a large frying pan.  Add onion, and cook for 5-10 minutes.  When squash is drained, add to frying pan.  Cook for 20-30 minutes over medium heat, stirring occasionally.  Season with paprika.  The onion and squash should brown, but turn down the heat if they are burning.

When the hash is ready, make 3-4 indentations in the pan.  Spray bottom of pan with cooking spray if dry.  Crack an egg into each space.  Cover, and cook for 5 minutes.  Remove cover and sprinkle Parmesan cheese over eggs.  Replace cover and cook for 1-2 minutes more, until eggs are set.

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Nov 062012
 

I’ve been wanting to try this Breakfast Enchilada recipe for a while.  Your favorite fillings go inside the tortillas, which are then set in a mixture of eggs and cheese.  I really like breakfast casseroles, especially ones like this which you can make the night before, and then bake in the morning.

The original recipe included chopped peppers and ham, neither of which are on my list of favorite foods.  So I used onion, mushrooms, and spinach, and kept the dish vegetarian.  I also reduced the overall amount of cheese and traded in the half-and-half for skim milk to lighten things up a bit.

 

 

The end result was quite good, but I was thinking that it would be even better with some fresh tomatoes and sour cream on top.  Since I didn’t have any of that in the house, I paired an enchilada with some fresh fruit for a complete breakfast.  Keep this recipe in mind, especially if you’re having company for breakfast or brunch over the holidays.

 

 

 

Breakfast Enchiladas

1 T olive oil
1 large Vidalia onion, peeled and thinly sliced
1 (8 oz.) package mushrooms, sliced
1 (10 oz.) package frozen spinach, thawed and drained
6 flour tortillas
6 eggs
1 1/2 c. skim milk
2 T flour
Salt and Pepper
1 c. reduced fat shredded cheddar cheese

Heat oil in a large frying pan.  Saute onions for 15-20 minutes, until soft and beginning to brown.  Add mushrooms, and cook until mushrooms are soft.  Stir in spinach and heat through.  Remove from heat and allow to cool briefly.  Place 1/2 c. filling in each tortilla, roll, and place seam side down in a 13″x9″ baking dish coated with cooking spray.

Meanwhile, whisk together eggs, milk, and flour, and season generously with salt and pepper.  Pour mixture over tortillas.  Sprinkle cheese evenly over the dish.  Refrigerate overnight if desired.  Bake at 350F for 35-40 minutes covered with foil.  Remove foil, and bake an additional 10-15 minutes.  Remove from oven and allow to set for 5 minutes before serving.

-Adapted from Inspired Taste

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Sep 052012
 

There’s a new egg allergy in my extended family which put me on the hunt for an egg-free pancake recipe.  I considered using an egg replacer like flax or chia, but in the end I decided to adapt this recipe for Vegan Pancakes.  Because I added milk, this recipe is no longer vegan, but you can use soy milk if you’d prefer.

These pancakes are quite thin, almost like a crepe.  They aren’t very sweet, but the cinnamon really boosts the flavor and the blueberry compote was a nice addition as well.  I admit, I like these Sour Cream Banana Pancakes a lot more, but these still made a nice breakfast which everyone could enjoy.

 

 

Egg-Free Pancake Recipe

2 c. whole wheat flour
1 1/3 c. all-purpose flour
1/3 c. sugar
2 T baking powder
1 t cinnamon
2 c. 2% milk
1 1/3 c. water
3 T canola oil
1 t vanilla

Mix flours, sugar, baking powder, and cinnamon in a large bowl.  In another bowl, mix milk, water, oil, and vanilla.  Create a well in the bowl of dry ingredients, and pour the wet ingredients into the well.  Mix just until moistened; batter will be lumpy.

Pour batter on a hot griddle and cook until bubbles appear.  Flip the pancakes and cook on the other side until lightly brown.

-Recipe adapted from All Recipes

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 Posted by at 6:00 am
Aug 242012
 

Can you believe that even after making this large batch of Corn and Zucchini Chowder, there was still a ton of corn left?  My Dad roasted a batch in the oven, and I took some of that home with me, along with a tomato from their garden.  I’ve been pretty busy lately, but I am so happy I took the time the other day to prepare myself this beautiful lunch.

 

 

I was inspired by this recipe for Scrambled Eggs with Fresh Corn, Goat Cheese, and Tomatoes.  Really, you should take a look at the link, the picture is gorgeous.  There’s no real recipe here, but I made a 2-egg omelet using about 1/4 c. of roasted corn, and a large tablespoon of freshly grated Parmesan.  At the same time, I sliced the fresh tomato onto a baking sheet and drizzled the slices with olive oil, salt, and pepper.  I baked them at 400F for 10-12 minutes.

In less than 20 minutes, lunch was served.  This was so much better than my other option, yet another peanut butter and banana sandwich. 🙂

 

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Apr 092012
 

My two nephews came to visit for Easter, and I wanted to make sure I spent time with them, instead of the kitchen!  So I put together this Spinach and Tomato Strata early in the morning, and popped it in the refrigerator.  We went to the park and played, and then came home.  I put the dish in the oven, and we played some more.

A short while later, brunch was served.  The strata was accompanied by chicken sausage, fruit salad, and Hot Cross Biscuits.  The consensus was that the strata was good, but could be even better.  My sister suggested adding Parmesan cheese to the spinach/tomato mixture, and adding more salt and pepper.  I also think it would be better if the bread was torn into smaller pieces.  But it was certainly nice to have almost the whole meal prepared in advance.  We’ll have plenty of opportunities this summer to try out those changes and I’ll keep you posted.

 

 

 

 

Spinach and Tomato Strata

1 (28 oz.) can petite diced tomatoes, drained well
1 loaf sturdy whole wheat bread
1 (10 oz.) package frozen spinach, thawed and drained
1 T Garlic Gold toasted garlic bits
5 eggs
2 1/2 c. skim milk
Salt & Pepper
1 c. reduced fat shredded cheddar cheese

Spread half of tomatoes in a 13″x9″ dish coated with cooking spray.  Place one layer of bread slices in the dish, tearing the pieces to fit around the edges.  Mix remaining tomatoes with spinach and garlic.  Scoop evenly onto bread.  Add another layer of bread slices.

Mix eggs, milk, salt and pepper  in a large bowl and pour over everything.  Top with shredded cheddar.  Cover and refrigerate for at least 2-3 hours.  Remove from refrigerator and bake uncovered at 375F for 45-50 minutes, until set.

-Adapted from Cooking Light

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