Yet another creation when I'm stewing. I think anger fuels my passion for cooking. Man, I'm like a bear, just keep poking me with a stick and I'll be "chef bear!!!"
I love life, I love how everything works out, and when you have those moments of clarity, and zen, and things just come together for you it makes it all worthwhile.
I threw this together the other night and it came out WONDERFUL!
1 lb Boneless chicken thighs
1 TBLSP Grapeseed or other cooking oil
1 can Great Northern Beans
1 Winter Squash; peeled and cut into 1/2 cube sized pieces
4 celery ribs, cut into small bite-sized pieces
1 yellow onion
3 kale leaves, chopped
1/2 TBLSP Minced Garlic
2 Cups water
1 Tsp Poultry Seasoning (Sage, Thyme, Rosemary, Marjoram, Nutmeg)
Salt & Pepper to taste
Seriously, just stewing...mad. And ready to eat
7.09.2014
11.15.2011
Glue
Today I miss you more
Than yesterday or before
When I think about my life
And how I am as a wife
I think about you
And everything you'd do
You cared so much
silently
you never spoke too
violently
The advice you gave
Helped make me brave
It always stuck like glue
I feel like I should do something more
You were the lighthouse in my storm
I didn't know what to do
And I came home to you
And stuck like glue
I can only hope to be as much of a woman as you
The life you lived was full
Your home was clean
Great big family
No matter how far apart, you,
You were the glue
You are the glue
We are you
My example
My glue
I miss you.
~K Clayton
In Memory of Grams, she was the best!
Than yesterday or before
When I think about my life
And how I am as a wife
I think about you
And everything you'd do
You cared so much
silently
you never spoke too
violently
The advice you gave
Helped make me brave
It always stuck like glue
I feel like I should do something more
You were the lighthouse in my storm
I didn't know what to do
And I came home to you
And stuck like glue
I can only hope to be as much of a woman as you
The life you lived was full
Your home was clean
Great big family
No matter how far apart, you,
You were the glue
You are the glue
We are you
My example
My glue
I miss you.
~K Clayton
In Memory of Grams, she was the best!
7.01.2011
Green Eggs - No Ham!
Breakfast! What a great meal. I frickin' love breakfast!!
It's the best, and most important meal of the day, yet SO MANY OF US SKIP BREAKFAST!
I made myself the tastiest green eggs this morning, and wondered how many people could have done the same!
I use a pesto sauce and mix it into my scrambled eggs, and finish with a touch of cheese. Simple, easier than most breakfasts, and good for you!
I will share with you my pesto sauce, and my quick recipe:
PERFECTO PESTO:
1 Cup of FRESH Basil Leaves (I grow mine in the summer, this ingredient is imperative for pesto)
1-2 Cloves of FRESH Garlic, Smashed and Chopped ( the size is important if they are large cloves use one)
1/4 Cup of Organic Extra Virgin Olive Oil
1/4 Fresh grated Parmesan cheese
Handful of pine nuts roughly chopped
Salt & Pepper to Taste
Throw all of these ingredients in the food processor and blend up until it is smooth
This will yield about 1/2 cup of pesto - you can double this recipe if you plan on using on pasta!
EGGS:
2 Organic Eggs
Splash of Organic Milk
Pesto (to taste- recipe above)
Fresh Goat Cheese Crumbles for garnish
Whip up your eggs, and splash in some milk to make them fluffy! Add the pesto to the egg mixture and cook in a pan like you normally would cook scrambled eggs! When ready, serve with a few crumbles of goat cheese to give it a rich, creamy texture. If you REALLY love Basil, I suggest throwing a few whole leaves of basil into your egg mixure before cooking, they really have a nice finish, similar to spinach, but a much more robust flavor!
Have some sprouted grain toast on the side!! YUM!
It's the best, and most important meal of the day, yet SO MANY OF US SKIP BREAKFAST!
I made myself the tastiest green eggs this morning, and wondered how many people could have done the same!
I use a pesto sauce and mix it into my scrambled eggs, and finish with a touch of cheese. Simple, easier than most breakfasts, and good for you!
I will share with you my pesto sauce, and my quick recipe:
PERFECTO PESTO:
1 Cup of FRESH Basil Leaves (I grow mine in the summer, this ingredient is imperative for pesto)
1-2 Cloves of FRESH Garlic, Smashed and Chopped ( the size is important if they are large cloves use one)
1/4 Cup of Organic Extra Virgin Olive Oil
1/4 Fresh grated Parmesan cheese
Handful of pine nuts roughly chopped
Salt & Pepper to Taste
Throw all of these ingredients in the food processor and blend up until it is smooth
This will yield about 1/2 cup of pesto - you can double this recipe if you plan on using on pasta!
EGGS:
2 Organic Eggs
Splash of Organic Milk
Pesto (to taste- recipe above)
Fresh Goat Cheese Crumbles for garnish
Whip up your eggs, and splash in some milk to make them fluffy! Add the pesto to the egg mixture and cook in a pan like you normally would cook scrambled eggs! When ready, serve with a few crumbles of goat cheese to give it a rich, creamy texture. If you REALLY love Basil, I suggest throwing a few whole leaves of basil into your egg mixure before cooking, they really have a nice finish, similar to spinach, but a much more robust flavor!
Have some sprouted grain toast on the side!! YUM!
6.26.2011
Instant Loco Moco
Leftovers usually don't get eaten in our house, and I very rarely have anything I can do with them; but reminiscing of our honeymoon, and our trip to a Island-Style cafe in FL with my best friend recently, I thought, boy would it be nice to make the hubby some Loco Moco since he loves it so much! Last night we grilled Bison burgers, and I just so happened to have one leftover. Plus I had a container of leftover Eat-Clean Chicken Ala King with a nice brown gravy! So I cooked an egg, reheated the brown rice and burger in the micro, and re-constituted the Chicken Ala King gravy in a pan with some vegetable stock!!
Put the rice in the bottom of the bowl, topped by the burger, add the gravy and top with the egg, and BAM! We had Loco Moco, and a happy hubby! (And it was low-fat, healthy and full of protien!)
Put the rice in the bottom of the bowl, topped by the burger, add the gravy and top with the egg, and BAM! We had Loco Moco, and a happy hubby! (And it was low-fat, healthy and full of protien!)
6.23.2011
Spanish Pork!
So I took a break, I needed a break. I found a job, which I love... I took a break from school, from life. But now, I'm back and I'm feeling good. AND I'm cooking again! Hold on to your hats, folks, we've got new tastey recipes and a whole new leash on life!
I made dinner last night for me and hubs, and oh lordy was it tastey. I adapted it from a Clean Eating magazine recipe, and it was the best thing I've had in a long time!
INGREDIENTS:
2 organic redskin potatoes, cut into cubes
1 organic zucchini, sliced into 1/2-inch rounds
1 medium onion, diced
3 tsp grapeseed oil, divided
3 cloves garlic, mashed and chopped
1 lb extra-lean ground pork (You can sub veggie crumbles or ground turkey)
1 tbsp paprika
1/2 tsp garlic salt
1 red bell pepper, diced
1 medium tomato, chopped
Juice 1/2 lemon
1/2 tsp dried sage
1/2 tsp dried thyme
Sea salt and fresh ground black pepper, to taste
Goat Cheese Crumbles for garnish
INSTRUCTIONS:
Fill a medium pot 3/4 with water and bring to a boil. Add sea salt and potatoes, cover, reduce heat to medium and cook for approx. 10 minutes. Check potatoes with a fork to make sure they’re tender, then remove from heat and drain.
Meanwhile, while potatoes are cookin' - sauté zucchini and onion in 1 1/2 tsp grapeseed oil over medium heat for 3 minutes. Add garlic and cook for another 3-4 minutes, stirring to keep the garlic from burning. Stir in pork(or other meat), garlic salt and paprika. Cook for approx. 10 more minutes, making sure that all ingredients are cooked through, especially the meat. Reduce heat and stir in bell pepper, tomatoes and lemon juice. Cook for another 5 minutes, then turn off heat and cover with lid to keep warm while finishing potatoes.
Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble goat cheese over top before serving. The cheese melts into a gooey tastey delicious meal!
Thanks Clean Eating Mag for the baseline and inspiration for this recipe!
I made dinner last night for me and hubs, and oh lordy was it tastey. I adapted it from a Clean Eating magazine recipe, and it was the best thing I've had in a long time!
INGREDIENTS:
2 organic redskin potatoes, cut into cubes
1 organic zucchini, sliced into 1/2-inch rounds
1 medium onion, diced
3 tsp grapeseed oil, divided
3 cloves garlic, mashed and chopped
1 lb extra-lean ground pork (You can sub veggie crumbles or ground turkey)
1 tbsp paprika
1/2 tsp garlic salt
1 red bell pepper, diced
1 medium tomato, chopped
Juice 1/2 lemon
1/2 tsp dried sage
1/2 tsp dried thyme
Sea salt and fresh ground black pepper, to taste
Goat Cheese Crumbles for garnish
INSTRUCTIONS:
Fill a medium pot 3/4 with water and bring to a boil. Add sea salt and potatoes, cover, reduce heat to medium and cook for approx. 10 minutes. Check potatoes with a fork to make sure they’re tender, then remove from heat and drain.
Meanwhile, while potatoes are cookin' - sauté zucchini and onion in 1 1/2 tsp grapeseed oil over medium heat for 3 minutes. Add garlic and cook for another 3-4 minutes, stirring to keep the garlic from burning. Stir in pork(or other meat), garlic salt and paprika. Cook for approx. 10 more minutes, making sure that all ingredients are cooked through, especially the meat. Reduce heat and stir in bell pepper, tomatoes and lemon juice. Cook for another 5 minutes, then turn off heat and cover with lid to keep warm while finishing potatoes.
Gently toss potatoes with remaining 1 1/2 tsp oil. Add sage and thyme and season with salt and black pepper. Place about 1/2 cup potatoes alongside quarter of pork mixture on each plate, then crumble goat cheese over top before serving. The cheese melts into a gooey tastey delicious meal!
Thanks Clean Eating Mag for the baseline and inspiration for this recipe!
6.20.2011
My Moroccan Chicken with Lentils
I decided to try something different, and found a recipe for Moroccan chicken and gave it a go. This is from the Eat-Clean Diet Cookbook, and I changed some of the recipe to my own desires.
Honestly, I hate dealing with dried beans, and really don't have the time or patience for it. So what if I save $2 by buying them, the $2 is worth my patience.
INGREDIENTS:
3 tsp sea salt, divided
1 can organic lentils
4 TBSP olive oil, divided
1/4 cup Red Wine Vinegar
3 TBSP ground cumin, divided
2 TBSP chili powder
3 garlic cloves, smashed and minced, divided
1 large onion, peeled and diced
1 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1/2 cup chopped fresh parsley
DIRECTIONS
I put 2 TBSP of olive oil in a skillet with onions and one garlic clove, and cook until slightly brown over medium-high heat. Once this was browned, I added the chicken and remaining 2 TBSP of olive oil. Cook the chicken through. While the chicken is cooking, drain lentils and add to separate pan with vinegar, the other two garlic cloves and cumin. Cook these down to a nice simmer. Then add the remaining spices to the chicken skillet, and coat well. Once cooked through and everything is ready, plate with lentils on the plate, then put chicken on top drizzling a little of the lentil sauce on the chicken. Garnish with your chopped parsley! This dinner takes less than 30 minutes to prepare and cook, so it is really great for a weeknight!
Honestly, I hate dealing with dried beans, and really don't have the time or patience for it. So what if I save $2 by buying them, the $2 is worth my patience.
INGREDIENTS:
3 tsp sea salt, divided
1 can organic lentils
4 TBSP olive oil, divided
1/4 cup Red Wine Vinegar
3 TBSP ground cumin, divided
2 TBSP chili powder
3 garlic cloves, smashed and minced, divided
1 large onion, peeled and diced
1 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1/2 cup chopped fresh parsley
DIRECTIONS
I put 2 TBSP of olive oil in a skillet with onions and one garlic clove, and cook until slightly brown over medium-high heat. Once this was browned, I added the chicken and remaining 2 TBSP of olive oil. Cook the chicken through. While the chicken is cooking, drain lentils and add to separate pan with vinegar, the other two garlic cloves and cumin. Cook these down to a nice simmer. Then add the remaining spices to the chicken skillet, and coat well. Once cooked through and everything is ready, plate with lentils on the plate, then put chicken on top drizzling a little of the lentil sauce on the chicken. Garnish with your chopped parsley! This dinner takes less than 30 minutes to prepare and cook, so it is really great for a weeknight!
4.03.2011
No cooking...just healing
Of course life has decided to take a strange detour again. I always seem to have detours that pull me from my path of normalcy. I am going to school part time, and have been looking for a job, which has been going so-so. I figured I'd start cooking again, but this past week I've not cooked but once. I'm so tired of eating out, whether at a local chain restaurant or a special local fancy place, I'm just tired of it. No one can cook the way I do, and no one can make me what I want when I want it. I should just suck it up and start cooking again.
Instead I dial the local pizza joint, or I drag my husband (willingly) to the local sushi place. He doesn't complain because frankly, as long as he eats he's a happy man.
I bought a bunch of groceries from a local organic co-op delivery service, which I figured I'd have food already here when I got home, so I would start cooking but that hasn't helped and I'm pretty sure the zucchini is going to get mushy soon.
I went to my mother-in-law's house tonight and she cooked for me and had a surprise for me for a late birthday present. It's a rather large cookbook with awesome pictures and recipes. I wondered if it was a sign, considering I haven't cooked, and I have a fridge full of fresh veg, and a freezer full of grass-fed meats....
We'll see. I need to get out of my funk, and get my ass in gear. Maybe this week will be better.
Instead I dial the local pizza joint, or I drag my husband (willingly) to the local sushi place. He doesn't complain because frankly, as long as he eats he's a happy man.
I bought a bunch of groceries from a local organic co-op delivery service, which I figured I'd have food already here when I got home, so I would start cooking but that hasn't helped and I'm pretty sure the zucchini is going to get mushy soon.
I went to my mother-in-law's house tonight and she cooked for me and had a surprise for me for a late birthday present. It's a rather large cookbook with awesome pictures and recipes. I wondered if it was a sign, considering I haven't cooked, and I have a fridge full of fresh veg, and a freezer full of grass-fed meats....
We'll see. I need to get out of my funk, and get my ass in gear. Maybe this week will be better.
3.27.2011
Dinner with a side of Grieving...
I've suffered a great loss in my life this week. It feels like this week has been an eternity. My grandmother passed away Tuesday after a 2 week long stay in the ICU. My family has expressed a wide array of emotions over this sad event. Some of us cry. Some of us are indifferent. Some of us just act plain ridiculous. I on the other hand...I just get pissed off. I'm angry, and it unfortunately shows. While most people would just cry in their Wheaties for a while, I want to scream and act like I'm fit for WWF wrestling. And it's not a fit of rage like you'd expect. No, I'm not yelling "Why GOD why?" and beating on my chest. I'm just pissed off. Everything has pissed me off this week. Talking to people about work stuff has pissed me off. Picking up my house pissed me off. Doing laundry pissed me off even more. Even my phone ringing pissed me off on Friday, and that is a rare occasion....me being pissed that my phone rings that is...
So needless to say, I decided to make dinner tonight for the first time in a quite a while. It was actually just what the doctor ordered. Chopping the garlic for the black beans, and marinating my chicken breasts just made me less angry.... and as the food cooked, I started to cry. Yes, I cried...only I did so in my frijoles negros, not Wheaties. I cried because I feel lost this weekend. I want to be sad but I know that is not what she would want me to be.
Dinner is ready and we're enjoying our food and I'm feeling much better. Grandma taught me a lot of things, and has made me a strong woman. I am grateful to have had her with me for 31 years. And she'll always be with me in my heart.
So needless to say, I decided to make dinner tonight for the first time in a quite a while. It was actually just what the doctor ordered. Chopping the garlic for the black beans, and marinating my chicken breasts just made me less angry.... and as the food cooked, I started to cry. Yes, I cried...only I did so in my frijoles negros, not Wheaties. I cried because I feel lost this weekend. I want to be sad but I know that is not what she would want me to be.
Dinner is ready and we're enjoying our food and I'm feeling much better. Grandma taught me a lot of things, and has made me a strong woman. I am grateful to have had her with me for 31 years. And she'll always be with me in my heart.
2.13.2011
Drunken Dijon Pork Chops
The intention of this recipe is not that you must be drunk while cooking the pork chops, but I'm sure it will happen at some point. I came up with this recipe on a whim last night and it came out delicious!
Ingredients:
4 Lean Boneless Pork Chops (thick cut)
2 Tblsp Dijon Mustard (we used Sierra Nevada Porter Mustard)
1 Tblsp Stone Ground Mustard
1/4 tsp Garlic Salt
1/4 tsp dried minced onion
2 shots of your favorite bourbon whiskey
1 tsp parsley
1 tsp Kosher Salt
Preheat oven to 350
Clean pork chops and pat dry, then sprinkle with salt and set aside.
Mix all ingredients except pork chops & Salt
Spray Pyrex casserole dish with Organic Cooking Spray
Place pork chops in dish
Spread mustard/bourbon mix on pork chops
You will cook for 25-30 minutes total;
Cook for 15 mins, covered with tin-foil
Cook the last 10 minutes uncovered, keeping an eye on the meat - you don't want to over-cook a pork chop, they get dried out very quickly.
Serves 4,
we made Yukon Gold Mashed Potatoes with Sour Cream and parsley on the side, and parmesean zucchini as the veg.
Ingredients:
4 Lean Boneless Pork Chops (thick cut)
2 Tblsp Dijon Mustard (we used Sierra Nevada Porter Mustard)
1 Tblsp Stone Ground Mustard
1/4 tsp Garlic Salt
1/4 tsp dried minced onion
2 shots of your favorite bourbon whiskey
1 tsp parsley
1 tsp Kosher Salt
Preheat oven to 350
Clean pork chops and pat dry, then sprinkle with salt and set aside.
Mix all ingredients except pork chops & Salt
Spray Pyrex casserole dish with Organic Cooking Spray
Place pork chops in dish
Spread mustard/bourbon mix on pork chops
You will cook for 25-30 minutes total;
Cook for 15 mins, covered with tin-foil
Cook the last 10 minutes uncovered, keeping an eye on the meat - you don't want to over-cook a pork chop, they get dried out very quickly.
Serves 4,
we made Yukon Gold Mashed Potatoes with Sour Cream and parsley on the side, and parmesean zucchini as the veg.
2.12.2011
Bourbon-Bean Ice Cream; Dessert? YES PLEASE!
I made my very own recipe, adapted from the regular "Vanilla Ice Cream" recipe from my Ice Cream Maker I got for Christmas. It came out awesome~ my husband loves bourbon, so for Valentine's day, why not have a bourbon-flavored ice cream?!
Ingredients:
1 Cup Heavy Whipping Cream
2 Cups Whole Milk
1/4 Cup Granulated Sugar
1 Cup Bourbon, boiled down to reduce alcohol
1 Tbsp Mexican Pure Vanilla
1 Vanilla Bean ( I used a Bourbon Soaked Vanilla Bean)
Pinch of Salt
Prepare Ice Cream Maker according to directions
Combine Milk and Sugar in a bowl
Boil off Bourbon and Vanilla Extract on stove, in a pot, for about 4-5 minutes, or until reduced.
Cool Bourbon in Glass Ramekin placed in freezer
Scrape inside of Vanilla Bean and stir into milk and sugar
Add Heavy Cream to milk mixture
Stir mixture well
Add Bourbon reduction to mixture and pinch of salt
Pour into ice cream maker
Serve with Chocolate Sauce
Ingredients:
1 Cup Heavy Whipping Cream
2 Cups Whole Milk
1/4 Cup Granulated Sugar
1 Cup Bourbon, boiled down to reduce alcohol
1 Tbsp Mexican Pure Vanilla
1 Vanilla Bean ( I used a Bourbon Soaked Vanilla Bean)
Pinch of Salt
Prepare Ice Cream Maker according to directions
Combine Milk and Sugar in a bowl
Boil off Bourbon and Vanilla Extract on stove, in a pot, for about 4-5 minutes, or until reduced.
Cool Bourbon in Glass Ramekin placed in freezer
Scrape inside of Vanilla Bean and stir into milk and sugar
Add Heavy Cream to milk mixture
Stir mixture well
Add Bourbon reduction to mixture and pinch of salt
Pour into ice cream maker
Serve with Chocolate Sauce
Pesto Prosciutto Pizza
I made us dinner last night for the first time in over a month. Per my husband; it was the best pizza he ever had!
Pesto Prosciutto Pizza:
1 Pre-made Pizza Crust (I used a rectangular Culinary Cuisine Brand pizza crust)
4 TBSP Basil & Pine Nut Pesto
4 Marinated Artichoke Hearts, quartered lengthwise
3 cloves of garlic, smashed and thinly sliced into pieces
2 long slices of prosciutto, cut into small slices
1/2 cup of Italian Blend Shredded Cheese
1 cup of Low-Fat Shredded Mozzarella Cheese
1 small can of sliced Black olives
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425
Spread Basil Pesto over pre-made pizza crust
Combine cheeses, and spices in a separate bowl, toss, and set aside
Place artichoke hearts, garlic and prosciutto on pizza
Cover with 2/3 of cheese mixture
Spread Black Olives over pizza
Cover with remaining 1/3 of cheese mixture
Bake pizza @ 425 for about 8-10 minutes. (Until cheese starts to get brown and bubbly)
I cook mine on a pre-heated pizza stone for a nice crisp crust
Pesto Prosciutto Pizza:
1 Pre-made Pizza Crust (I used a rectangular Culinary Cuisine Brand pizza crust)
4 TBSP Basil & Pine Nut Pesto
4 Marinated Artichoke Hearts, quartered lengthwise
3 cloves of garlic, smashed and thinly sliced into pieces
2 long slices of prosciutto, cut into small slices
1/2 cup of Italian Blend Shredded Cheese
1 cup of Low-Fat Shredded Mozzarella Cheese
1 small can of sliced Black olives
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425
Spread Basil Pesto over pre-made pizza crust
Combine cheeses, and spices in a separate bowl, toss, and set aside
Place artichoke hearts, garlic and prosciutto on pizza
Cover with 2/3 of cheese mixture
Spread Black Olives over pizza
Cover with remaining 1/3 of cheese mixture
Bake pizza @ 425 for about 8-10 minutes. (Until cheese starts to get brown and bubbly)
I cook mine on a pre-heated pizza stone for a nice crisp crust
2.11.2011
1.31.2011
Change of Plans
"The majority of men meet with failure because of their lack of persistence in creating new plans to take the place of those which fail."
So, I've been told our office is closing, and that I'll need to find a new job. At first, I felt defeated. I was kicked and punched by the corporate proverbial "man". But the more I think about it, I believe it to be a blessing in disguise.Not only was I overworked, and our department is understaffed, but maybe I'll actually have time to start cooking for my husband again. He misses my cooking, and we've both become fat-asses thanks to take-out/delivery food. I mean really, what do they put in that food, its rediculous. In any event, I'm going to take this opportunity to find something great for myself. This will be quite the new-start now that I have a degree to compliment my almost 10-year career. At least now I can validate leaving - and won't feel guilty for leaving the people behind that have helped me grow so much these past few years.
So, I've been told our office is closing, and that I'll need to find a new job. At first, I felt defeated. I was kicked and punched by the corporate proverbial "man". But the more I think about it, I believe it to be a blessing in disguise.Not only was I overworked, and our department is understaffed, but maybe I'll actually have time to start cooking for my husband again. He misses my cooking, and we've both become fat-asses thanks to take-out/delivery food. I mean really, what do they put in that food, its rediculous. In any event, I'm going to take this opportunity to find something great for myself. This will be quite the new-start now that I have a degree to compliment my almost 10-year career. At least now I can validate leaving - and won't feel guilty for leaving the people behind that have helped me grow so much these past few years.
1.12.2011
Yummy Hummus
This recipe is adapted from my mom's hummus recipe. It is, by far, my favorite hummus recipe!
1 can (14 oz.) chickpeas, drained
3 TBSP. sesame tahini (sesame paste)
1/2 cup lemon juice
1 TBSP. olive oil
3 cloves garlic finely chopped
raw veggies or pita bread
I put it all in the food processor. I save juice from chickpeas and if the dip seems too thick I add some to thin it out . When you serve you can swirl some olive oil on top and maybe some paprika!
1 can (14 oz.) chickpeas, drained
3 TBSP. sesame tahini (sesame paste)
1/2 cup lemon juice
1 TBSP. olive oil
3 cloves garlic finely chopped
raw veggies or pita bread
I put it all in the food processor. I save juice from chickpeas and if the dip seems too thick I add some to thin it out . When you serve you can swirl some olive oil on top and maybe some paprika!
12.10.2010
Make Ahead: Brunch Casserole Success~
This make-ahead breakfast or brunch casserole is super easy for sleepovers or bunch gatherings!
Ingredients –
10 Eggs
2 ½ cups of Milk
8 Slices of Bread
1 Roll of Breakfast Sausage
1 cup shredded cheddar cheese
1 tsp Ground Dry Mustard
½ tsp salt
½ tsp pepper
1 tblsp dried onions
1 tsp parsley
Paprika to taste
Butter for bread
· Cook entire roll of sausage in skillet on stovetop until crumbled and then drain grease – allow to cool while assembling the rest:
· Spray 13x9 dish/pan with non-stick cooking spray
· Butter the bread on one side (you may remove the crusts of the bread if you’d like)
· Cut bread into cubes and line bottom of pan with bread
· Add cooked, crumbled sausage on top of bread layer
· Sprinkle 2/3 cup of the cheese on top of the sausage layer
· In a bowl combine eggs, milk, mustard and spices, and whisk until smooth
· Stir in remaining 1/3 cup of cheese into egg mixture
· Pour bowl on top of the items in the pan.
· Allow to refrigerate for at least 5 hours before cooking, usually overnight works best.
· Cook at 350 degrees Fahrenheit for about 45-50 minutes
· Allow to sit for 10-15 minutes before serving.
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