Archive for December, 2011

Cinnamon Apple Strata

Thursday, December 8th, 2011

This overnight breakfast casserole is a great no fuss, time saver when you have guests staying over.  It has a 15-20 minute prep time and it’s all done the night before. This works well for me since I’m not very good at talking and cooking at the same time (multi tasking is not my forte since I always leave some vital ingredient out of the mix).  Enjoy your evening, get up, pop the casserole in the oven and relax.  Have a chat over coffee while it bakes.  A bonus to this recipe, it makes the house smell amazing while it’s baking!

There are many versions of strata, from savoury to sweet.  As long as you have bread kicking around, it’s an impromptu dish to pull together using what ever you might have in the fridge and pantry.

The Fixings:

2 apples, cored and diced
½ tsp cinnamon
1 tbsp butter
1 small loaf of sour dough or rye bread (or 8 slices of regular loaf bread), cubed
¾ c  grated cheddar
2 tbsp of brown sugar
2 c milk (animal, nut or grain……your choice)
3 large free range eggs (let’s be kind to our chickens)
½ c dried cranberries

breakfast casserole overnight

How to:

  1. preheat oven to 350 degrees
  2. saute butter, apples and cinnamon over medium heat until tender
  3. lightly butter an 8 in. baking dish
  4. add ¾ of your cubed bread to the baking dish
  5. add apple mixture, cheese and brown sugar and spread evenly over bread
  6. in the meantime, beat eggs and milk until frothy
  7. stir in the remaining bread
  8. add this mixture to the baking dish
  9. place in the oven and bake for 45 – 50 minutes
  10. enjoy this breakfast casserole hot or cold

Serves 8

breakfast casserole overnight

Enjoy your evening with your guests, get up, pop the overnight breakfast casserole in the oven and relax. Have a chat over coffee while it bakes. A bonus to this vegetarian breakfast recipe, it makes the house smell amazing while it is baking!

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5

Marvelous Mushroom and Leek Frittata

Friday, December 2nd, 2011

The other day, the local farmer’s market had leeks at a great price.  We picked some up and knowing how well they go with mushrooms, we grabbed some of those as well.  Thus, our vegetarian breakfast recipe for Mushroom and Leek Frittata became BREAKFAST FOR DINNER!!

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The Fixings:

9 oz white mushrooms, sliced

1/2 lb of new potatoes, cubed

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp olive oil

2 leeks, sliced

1 tsp butter

8 large eggs

1/2 cup milk (or non dairy milk e.g. almond)

1tsp dijion mustard

3/4 cup cheddar cheese, grated

1/2 cup parmesan cheeseuncategorized

 

How To:

  1. Preheat oven to 400 degrees 
  2. Cut  up veggies, be sure to cube the potatoes fairly small so that they cook quickly
  3. Place mushrooms and potatoes into 9″ pie plate
  4. Add oil and toss to coat potatoes and mushrooms
  5. Season with salt, pepper and thyme
  6. Roast in oven for 20 ti 25 minutes
  7. Heat a pan or wok, add butter and sliced leeks. Saute until soft
  8. When all of the above are ready to go add leeks to potato and mushroom mixture
  9. In a meduim bowl add eggs, milk, mustard salt and pepper and whisk. (This can be done while everything else is cooking.)
  10. Stir in both cheeses
  11. Pour egg mixture over veggies
  12. Bake 35 – 40 minutes
  13. When ready your frittata will be slightly golden and will puff up a little in the middle.  (You can check for done-ness by inserting a knife in the middle. If it comes out clean breakfast is served.)

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As we mentioned, this vegetarian breakfast recipe for frittata was actually dinner this week.  So what to accompany our marvelous frittata?  We had a zesty Orange Pomegranate Green Salad.

In a medium bowl, toss in lettuce, arugala, cucumber, orange slices, pomegranate seeds and chili flakes with a squirt of lime and a dash of balsamic vinegar .  After you plate, sprinkle with pumpkin seeds.

Makes a great side for brunch!!  Let us know what you think, we’d love to hear from you.

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