wild rice, mushroom, and lox frittata
Prep Wild Rice Before
Frittata
1 1/2 cups cooked wild rice
6 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
dill
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 pound mixed mushrooms (cremini, white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese
4 thin slices lox (about 2 ounces), chopped
Preparation
Beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and dill. Position rack in upper third of oven; preheat broiler. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
Nutrition Per serving : 210 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 190 mg Cholesterol; 18 g Carbohydrates; 17 g Protein; 2 g Fiber; 681 mg Sodium; 424 mg Potassium 1 Carbohydrate Serving
Butter Roasted Masala Potatoes
modified from http://www.indiansimmer.com
Ingredients- Serves 3-4 as a side dish
1 ½ pounds baby potatoes (white, red, purple, or mixed)
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon Sea salt
1 teaspoon curry powder
Method
Pre heat oven to 400f
Scrub the potatoes clean and pat them dry on a towel. Cut the larger potatoes in half, so that everything is the same size.
Melt butter in a small saucepan, and let it simmer till it is golden.
Place the potatoes, melted butter, olive oil, curry powder, and salt in a bowl and toss well.
Arrange potatoes in a single layer in a sheet pan, that is lined with parchment paper.
Bake for 30 minutes. Then flip the potatoes over.
Bake for another 20-30 minutes or till the potatoes are golden on the outside.
When the potatoes are done, remove from oven
Serve hot.
Apple quick Bread
1½ cups flour
¾ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tsp all spice to taste
¾ cup sugar
¾ cup canola oil (1/2 cup in bread 1/4 cup to oil pan)
2 eggs
½ teaspoon vanilla
2 cups peeled and chopped apples (about 2 medium)
1/4 cup brandy
1/4 cup sugar
Pre-heat your oven to 350*F. Butter a loaf pan and set aside.
Combine the flour, baking soda, salt, cinnamon, nutmeg, all spice and sugar in a medium bowl. Add the oil, eggs and vanilla and stir until combined. Fold in the apples. Scrape batter into the prepared loaf pan and baked until a toothpick inserted into the middle of the loaf comes out clean, about 60 – 70 minutes.
with 10 minutes left on baking timer, mix brandy and sugar in saucepan on stove- medium heat. dissolve sugar.
pour brandy and sugar mixture over bread immediately upon removal from oven
Let cool 10 minutes before unmolding on to a wire rack. Let cool until just warm then slice.
Candied Pecans
- 2 tbs maple syrup
- 1/2 tbs butter
melt to boil together in pan
remove from heat
toss in
- 1 cup pecans
sprinkle with mixture of
- 1/8 tsp salt
- 1/4 tsp cinnamon
- nutmeg
bake 375 for 5 m inutes
tempeh marinade
For the marinade:
2 Tbs. balsamic vinegar
2 Tbs. low-sodium, gluten-free tamari
1 Tbs. gluten-free, vegan Worcestershire sauce
2 Tbs. raw apple cider vinegar
2 Tbs. water
1 tsp. liquid smoke
2 cloves garlic, minced
1 tsp. onion powder
1 tsp. dried mustard
1 tsp. dried coriander
1 tsp. smoked paprika
1 bay leaf, crumbled
Thousand Island Dressing
- 1 cup vegan mayo
- 1/2 cup ketchup
- 2 tbsp mustard
- 1 tbs horseradish
- 2 tbsp relish
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp black pepper
mix together
Roasted Red Pepper and Garlic Hummus
- 1 can garbanzo beans, rinsed and drained
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp tahini
- 1 roasted red pepper
- 3-4 roasted garlic cloves
- pinch of salt (to taste)
- cayenne and chipotle to taste
blend
Pumpkin Oats
Pumpkin Oats
- 1/3 cup oats
- 1/4 cup Libby’s pumpkin, stirred in at end
- 2 tbsp Granola, topping
- 1 tbsp Sunflower butter, swirled on top
- apple, chopped for topping
Blackberry Breakfast Bars
2.5 cups blackberries- 2 tablespoons sugar
- 2 tablespoons water
- 1 + tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/2 cup all purpose
- 1/2 cup whole wheat flour
- 1 /2 cup quick-cooking rolled oats
- 1/2 cup whole oats
- 1/3 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon baking soda
- 1/2 cup melted butter
Directions:
-
For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
-
In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted butter until combined.
-
Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an 9x9x2″ pan. Bake in a 350 oven for 20-25 minutes.
-
Spread filling on top of baked crust.
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Press rest of oat mixture between 2 pieces of parchment paper and place on top of filling.
-
Bake at 350 oven for 20-25 minutes more or till topping browns.
-
Cool in pan on a wire rack. Cut into bars.
