Ingredients (basic)
4-6 slices cubed day old bread
(or substitute thawed frozen hash browns if you want a heartier bake)
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 tsp dry mustard
1 tsp salt
1 tsp dried herbs: basil, rosemary, or thyme; OR 1 Tbsp fresh chopped herbs
1/4 tsp onion powder
1/8 teaspoon pepper
Additions (if you have the time, add a few of your favorites)
1 diced onion
1/2 cup peeled, chopped tomatoes
8 oz mushrooms sliced (zucchini, bell peppers, almost any veggie will do)
1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
1 cup cubed ham and/or cooked and drained sausage/bacon
Preparation:
Saute any vegetables, cook and drain bacon or sausage. Place bread in a well buttered 9x13 inch baking pan. Arrange additions over the bread; sprinkle with cheese. In a medium bowl, whisk together the eggs, milk, and seasonings. Pour slowly over cheese layer. Refrigerate overnight or bake immediately. If refrigerating overnight, take casserole out of refrigerator about 1/2 hour before baking. Bake at 350° for 40 to 45 minutes, until set in middle. If browns too soon, tent with foil. Remove from oven and let cool for 10 minutes before serving.
Serves 6 to 8.
From the kitchen of: Megan H.
Saturday, December 18, 2010
Tuesday, November 23, 2010
Vegan Cupcakes & Frosting
Ingredients
1 Tbsp apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup safflower oil, (or almond oil)
1 1/4 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
Lemon Orange Buttercream Frosting
1/2 c vegan earth balance butter (room temperature)
2 c confectioners sugar
1 T each orange and lemon juice
1/2 tsp each lemon and organe zest
1 tsp vanilla
Combine all and blend until smooth. Frost cupcakes when cool.
1 Tbsp apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup safflower oil, (or almond oil)
1 1/4 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
Lemon Orange Buttercream Frosting
1/2 c vegan earth balance butter (room temperature)
2 c confectioners sugar
1 T each orange and lemon juice
1/2 tsp each lemon and organe zest
1 tsp vanilla
Combine all and blend until smooth. Frost cupcakes when cool.
Wednesday, March 24, 2010
Cooking Light Cheese Fries
1 ½ lbs. baking potatoes, peeled and cut into thin strips
1 Tbsp grated Parmesean
1 Tbsp vegetable oil
¼ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450 for 35 minutes or until golden, stirring occasionally so they brown all over and don’t stick to the pan.
From the kitchen of: Heather K.
1 Tbsp grated Parmesean
1 Tbsp vegetable oil
¼ tsp salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp pepper
Combine all ingredients in a bowl and toss well. Arrange potatoes in a single layer on a baking sheet. Bake at 450 for 35 minutes or until golden, stirring occasionally so they brown all over and don’t stick to the pan.
From the kitchen of: Heather K.
Healthy Burger
Lean Ground meat (beef or chicken or mixed)
Chopped spinach (if frozen make sure it's dry)
a little bit of Milk
1 piece of bread
Salt, pepper and a bit of garlic seasonings.
Put the bread slice into the milk and let it stand for a bit until the milk is absorbed. Mix with ground meat, seasonings and spinach. Form into small patties and cook.
From the kitchen of: Maisie S.
Chopped spinach (if frozen make sure it's dry)
a little bit of Milk
1 piece of bread
Salt, pepper and a bit of garlic seasonings.
Put the bread slice into the milk and let it stand for a bit until the milk is absorbed. Mix with ground meat, seasonings and spinach. Form into small patties and cook.
From the kitchen of: Maisie S.
Cantaloupe Teething Smoothie
½ a ripe cantaloupe (buy it a few days ahead, let it sit on the counter till sweet)
a few big spoonfuls of mascarpone cheese
a few spoonfuls of butternut squash baby food
a big spoonful of chocolate Ovaltine
a complimentary juice, or milk—use enough to get the smoothie to a thin consistency, so little ones can get it through a straw without frustration
optional: other available fruit (strawberries, blueberries, frozen raspberries, banana)
optional: yogurt, or vanilla ice cream
optional: peanut butter
Mix with a stick blender, or in a conventional blender, until smooth and thin. Serve in a kiddie’s straw cup.
From the kitchen of: Heather K.
a few big spoonfuls of mascarpone cheese
a few spoonfuls of butternut squash baby food
a big spoonful of chocolate Ovaltine
a complimentary juice, or milk—use enough to get the smoothie to a thin consistency, so little ones can get it through a straw without frustration
optional: other available fruit (strawberries, blueberries, frozen raspberries, banana)
optional: yogurt, or vanilla ice cream
optional: peanut butter
Mix with a stick blender, or in a conventional blender, until smooth and thin. Serve in a kiddie’s straw cup.
From the kitchen of: Heather K.
Onion Soup Roast
7-bone roast (or the boneless cut, which has a different name—ask your butcher)
Lipton Onion Soup mix
Cut two layers of foil, longer than the meat. Fold them tightly together lengthwise to make a seam. Shake the soup package to mix before opening. Place foil on a baking sheet. Put half the soup mix on the foil, then place the meat on, and put half the soup mix on the meat. Tent the meat in foil, leaving an inch or more between meat and foil. Bake at 350 for 1-½ to 2 hours (about ½ hour per pound).
From the kitchen of: Heather K.
Lipton Onion Soup mix
Cut two layers of foil, longer than the meat. Fold them tightly together lengthwise to make a seam. Shake the soup package to mix before opening. Place foil on a baking sheet. Put half the soup mix on the foil, then place the meat on, and put half the soup mix on the meat. Tent the meat in foil, leaving an inch or more between meat and foil. Bake at 350 for 1-½ to 2 hours (about ½ hour per pound).
From the kitchen of: Heather K.
Outrageous Oatmeal Cookies
1 ½ c old-fashioned rolled oats (not quick cooking)
½ c all-purpose flour
¼ c dark raisins
¼ c golden raisins
¼ c dried cranberries
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
6 Tbsp unsalted butter, room temperature
½ c packed dark brown sugar
¼ c granulated sugar
1 large egg
1 tsp pure vanilla extract
4 Tbsp dark raisins (topping)
4 Tbsp golden raisins (topping)
Preheat oven to 350. Blend together oats, flour, raisins, cranberries, baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Combine raisins for toping in separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but still soft, 12 to 16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
From the kitchen of Starbucks
½ c all-purpose flour
¼ c dark raisins
¼ c golden raisins
¼ c dried cranberries
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
6 Tbsp unsalted butter, room temperature
½ c packed dark brown sugar
¼ c granulated sugar
1 large egg
1 tsp pure vanilla extract
4 Tbsp dark raisins (topping)
4 Tbsp golden raisins (topping)
Preheat oven to 350. Blend together oats, flour, raisins, cranberries, baking powder, baking soda, and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined. Combine raisins for toping in separate bowl and set aside. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Place 1 mounded teaspoon of raisins on top of dough. Bake until cookies are golden brown but still soft, 12 to 16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
From the kitchen of Starbucks
Friday, March 19, 2010
Crispy Kale
This recipe is from Stephanie Gallagher on about.com: Cooking for Kids
"Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!"
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Preparation
1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3. Place on the lowest rack of the oven and bake for 10 minutes.
4. Remove from oven and stir so that kale can get crispy all over.
5. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Submitted by Heather K. - From the Kitchen of Stephanie Gallagher on about.com: Cooking for Kids
"Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary. Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
This kale recipe is incredibly healthy, too. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!"
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Preparation
1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
3. Place on the lowest rack of the oven and bake for 10 minutes.
4. Remove from oven and stir so that kale can get crispy all over.
5. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
6. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Submitted by Heather K. - From the Kitchen of Stephanie Gallagher on about.com: Cooking for Kids
Sunday, February 14, 2010
Perfect Baked Bacon
Here's a great foolproof way to bake perfect crispy bacon in the oven.
Prep: 5 min
Cooktime: 17-20 min
1. (optional) Line a baking sheet with foil. This will make cleanup easier later.
2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
3. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4. Remove the pan from the oven. Transfer the bacon to another sheet pan or plate lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. To render the bacon fat, pour through a strainer lined with cheesecloth to filter out any crunchy bits.
From the Kitchen of Danilo Alfaro on about.com: culinary arts
Prep: 5 min
Cooktime: 17-20 min
1. (optional) Line a baking sheet with foil. This will make cleanup easier later.
2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
3. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4. Remove the pan from the oven. Transfer the bacon to another sheet pan or plate lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. To render the bacon fat, pour through a strainer lined with cheesecloth to filter out any crunchy bits.
From the Kitchen of Danilo Alfaro on about.com: culinary arts
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