Category: Brunch

Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)

Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)

If food could laugh, this dish would be a really hearty chuckle!

Dave and I love to go out for breakfast. It’s not that we don’t like to cook breakfast at home; we do. In fact, I cook breakfast many mornings.

Continue reading “Green Chile-Turkey Gravy on Cornmeal Cheddar Waffles (with a fried egg)”
Breakfast for Dinner: Apple-Walnut Pancakes with Eggs and Bacon

Breakfast for Dinner: Apple-Walnut Pancakes with Eggs and Bacon

Pancakes are the answer when the question is, “What’s for dinner? I haven’t been to the store and there’s nothing thawed. It’s late and we’re hungry.” My happy guess is you have flour, eggs, milk, and syrup or honey. Maybe, if God is good, you have some bacon in the freezer. Enter the fall breakfast for dinner and why not? It’s not something you do often, but when you do, you think, “THIS is a great idea!” Ok, this might not have fit in the “diet,” but I didn’t overdo. Continue reading “Breakfast for Dinner: Apple-Walnut Pancakes with Eggs and Bacon”

Whole Wheat Biscuits and Gene’s Sausage Gravy for Father’s Day

Whole Wheat Biscuits and Gene’s Sausage Gravy for Father’s Day

Brunch, and maybe especially Father’s Day brunch, is one of my favorite meals! This post is dedicated to my father-in-law, Gene Morgan, a good cook who makes the very best of all Sausage Gravies.

Gene, after a lifetime career in nearly every sector of the grocery store arena, knows the food business.  Just ask him about how long green beans are picked before they’re canned, when a melon is ripe, where sugar beets are grown in the world, how coffee is stored in the warehouse, or what H.E.B. actually stands for.  He’s a fair hand in the kitchen, too, and can keep dinner coming. In fact, the man can bake when he wants to. What he’s really famous for, however, is his sausage gravy.  Well, that and being just about the biggest Illini (University of Illinois) fan in the state of Illinois. He once sported an Illini ROOM in the house, in fact, all decorated and gussied up by his wife, my mother-in-law, Lorna, who joins right in year in and year out with the Illini devotion.

Continue reading “Whole Wheat Biscuits and Gene’s Sausage Gravy for Father’s Day”

Bacon and Egg Casserole with Sweet Peppers

Bacon and Egg Casserole with Sweet Peppers

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EASY FRENCH 3-COURSE MEAL FOR VALENTINE’S DAY AT HOME:  2-HOUR COOKING CLASS @  SHOUSE APPLIANCE  THURSDAY, FEBRUARY 5:  5-7PM.  INTRODUCTORY OFFER 2 FOR 1.  $50.00 for two students–includes food, recipes and ideas for wine pairing. To sign up:  Message me on fb if we’re friended, email me, or leave your email or phone in a comment at the end of the blog and I’ll get back to you.  (Menu:  Carrot Soup with Fresh Herbs, Chicken Fricassee, Chocolate Mousse.) Class limited to 6 students.  I’ll repeat this class at home if needed to accommodate more students.  Can’t wait to cook and eat with you!

Next week, I’ll be attending a DACOR training session (I work as a chef for them twice a month and demonstrate their products) and of course I’ll feed the team that morning so our brains will absorb the information a bit more quickly.  Who doesn’t learn better with eggs, bacon, and cinnamon rolls?  I’ll throw in a beautiful bowl of chopped fruit and we’ll have coffee from the built-in coffee system that makes on-demand espresso faster than you can say, “Just sugar, please.”  I do lust after that coffee machine, I’ll be honest.  Recently a customer bought their second one for the family room in their basement.  We do have an electric kettle in the basement.  Somehow it just isn’t the same. Hmph.  If you’re at home, add a spicy Bloody Mary or a sweet Mimosa along side the coffee. Continue reading “Bacon and Egg Casserole with Sweet Peppers”

Make-Ahead Holiday Brunch for 12

Make-Ahead Holiday Brunch for 12

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I might love brunch more than any meal...perhaps I like the laid-back time involved or the old-school approach.  There’s barely a noted beginning –sitting around drinking coffee as the food is put out — and there needn’t be any end. (Movie with the coffee and brandy??)  It’s almost always a group.  Nearly certainly a special occasion.  More fun at home than at some swanky, pay-through-the-nose, eat-til-you-drop place, I think.  Even the dogs are at ease.

Continue reading “Make-Ahead Holiday Brunch for 12”

38 Power Foods, Week 36 — Rainbow Trout — Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

38 Power Foods, Week 36 — Rainbow Trout — Pan-Fried Trout Brunch with Red Pepper-Zucchini Potatoes and Fried Eggs

 
Skip the quiche this Easter and fry up a tasty rainbow trout to go with your eggs and a big platter of potatoes with peppers and zucchini. While this is a lovely and not too time-consuming brunch (no do-aheads), it necessitates planning and … well …and doing things in approximately the order (see below), as fish waits for no one.  
Servings:   One fish will serve two people generously.  There’s plenty of Avocado-Basil Mayonnaise and potatoes for four. If you do have four, you’ll need to buy two trout and cook one, putting it in the warming oven while you cook the second.   Alternately, each of the four of you could have a small serving of the single trout.  With the eggs, it’s a filling meal.
       

1.  Make the coffee.  You’ll need it.  Take four eggs out of the frig. 
2.  Set the table–including butter, jam, salt, pepper, water, etc. (Or have a helper do this.)
3.  Make the avocado-basil mayonnaise and place on table.*
4.  Slice half a lemon and put on table.
5.  Make the potatoes and vegetables; place in 200 degree oven to keep warm.*
6.  Set up toaster with bread, but don’t push down yet.
7.  Make the three large dishes with flours and wet mixtures for fish.*
8.  Heat oil in skillet to fry fish.
9.  Set up skillet for eggs; melt butter.  Turn off.
10. Fry fish.*  When you turn it over, start the eggs and push down the toast.
      A helper at this point would be nice.
11. Pour coffee.  Bring oven vegetables out and place on platter.
12. Drain fish on a paper-towel lined baking pan or platter.
13. Gently place fish on top of hot potato mixture.
14. Butter toast and serve up eggs.
15. Enjoy it while it’s hot served with the Avocado-Basil Mayonnaise.
*=Recipe included

AVOCADO-BASIL MAYONNAISE

To the work bowl of a food processor fitted with steel blade, pulse together until pureed:
1/4 cup mayonnaise
Flesh of one avocado
1 tablespoon chopped onion
1 tablespoon chopped basil
1 teaspoon whole grain or Dijon-style mustard
Pinch each:  kosher salt and fresh ground pepper
Generous shake or two of hot sauce
1 tablespoon lemon juice
Makes about a cup.  Refrigerate leftovers well-covered; use for vegetable dip or salad dressing.

POTATOES WITH PEPPERS AND ZUCCHINI

1 tablespoon each: olive oil and butter
 Pinch crushed red pepper
2 teaspoons crushed rosemary
2 large russet potatoes, unpeeled, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 small onion, chopped
Kosher salt; fresh ground black pepper
2 small zucchini, sliced in 1/2-inch rounds
1 clove garlic, minced  
2-3 tablespoons water 

Preheat oven to 200 degrees Fahrenheit.

Place potatoes in a microwave safe container with a splash of water, cover tightly, and microwave at full power for three minutes.  Drain.

Heat oil, butter, crushed red pepper, and rosemary in a large, deep skillet over low heat for a minute or two.


Pour the drained potatoes, red bell pepper, and onion into the heated skillet and season well with 1/2 teaspoon each kosher salt and black pepper; raise heat to medium.  Cook five minutes or until bell pepper is softening; add garlic and zucchini.  Spoon in water, stir, and cover.  Lower heat again and cook until all the vegetables are tender. Taste and adjust seasonings. Spoon vegetables onto an oven-safe platter or container and place in oven to keep warm while you cook fish and eggs.  When trout is about done (after turning over), remove from oven and place on a serving platter if needed.

PAN-FRIED TROUT

Don’t be scared; he doesn’t bite.

  • 1 cup all purpose white flour, divided
  • 1 teaspoon freshly ground pepper, divided 
  • 2 teaspoons kosher salt, divided 
  • 1/2 cup cornmeal
  • 1 tablespoon each chopped parsley and dill
  • 2 teaspoons lemon zest
  • Pinch ground cayenne pepper
  • 1/2 cup buttermilk 
  • Hot sauce 
  • 1 approximately 3/4-pound cleaned rainbow trout, head and tail left on (rinsed and patted dry)
  • Olive oil
  • Canola Oil

 

1.  Into one of three shallow bowls, place 1/2 cup flour mixed well with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Into another bowl, place the rest of the flour, the cornmeal, fresh herbs, lemon zest, cayenne, 1 teaspoon salt,  and 1/2 teaspoon pepper. Mix well.
3.  Into the third bowl, whisk together the buttermilk and 4-5 drops hot sauce.
4.  Dip both sides of trout first in the flour-salt-pepper mixture, then in the buttermilk mixture, and last in the flour-cornmeal mixture.  Set on plate while you heat oil.
5.  Into a large, deep skillet, pour a mixture of olive and canola oil to fill the skillet 1/4 – 1/2 inch deep.   Heat over medium-high heat.  Gently lay fish in the oil and cook 4-5 minutes or until quite brown on one side.
6.  Carefully turn fish and cook another 2-3 minutes or until browned and, when tested inside, fish is firm and flaking.
7.  Drain fish on paper towels while you fry four eggs in prepared skillet (no recipe included.)  and make your toast.
8.  Gently transfer fish to the platter with the warm potatoes and vegetables.  
9.  Using a sharp, serrated knife and cooking fork, separate head from the body of the fish with a quick cut.  Gently pry apart the opened body of the trout to expose the spine, bones, and flesh.
Filet by removing as much of the skeleton as possible.  Cut fish in half and serve with eggs, potatoes, avocado-basil mayo, and toast.  I leave the tail on for serving.  Watch for bones!

You CAN also filet the trout before cooking; I think the trout is tastier cooked whole.

For detailed trout prep, check this out. 

… … … … …
rainbow trout are sustainable native American fish with a beautiful, delicate flavor.  To me, they’re the American version of sole, one of my favorites.  At about eight dollars a pound for fresh trout, they’re a perfect value for healthy, omega-3s and also have plenty of B vitamins and antioxidants.  Racking up a whopping! 260 calories per six-ounce serving (approximate) makes trout a top-value food.  Catch them yourself or buy farmed trout at your supermarket or fishmonger.
… … … …

 38 Power Foods is a Team Effort!

Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

All sites may not blog power foods each week.

  

ON MY DINNER PLACE BLOG THIS WEEK:

MY VERY BEST FROSTED BROWNIES, A SMALL PAN:  

 

Sing a new song,
Alyce

38 Power Foods, Week 34 — Eggs — Sriracha Eggs over Biscuits with Basil Salsa

38 Power Foods, Week 34 — Eggs — Sriracha Eggs over Biscuits with Basil Salsa

 

RELAXING ON THE WEEKEND…

Brunch is a loved meal that doesn’t get eaten nearly often enough. It spells S-L-O-W.  Relaxed.  No rush. Picking and choosing as in, “There’s too much to choose from!”  Shades of a string quartet bowing off in a corner.  An attractive guy in a long apron at your elbow, murmuring, “More coffee?  Champagne?”   Unfortunately, we go out for brunch most of the time–and spend a bundle, too.  We sort of assume it’s too much trouble to cook or maybe even to entertain midday on the weekends, but I enjoy it.  (Even for just two.)

Add to the pull toward the middle of the day menu that I am crazy about eggs.  One of my really good friends says, “I never met an egg I didn’t like.” That’s about the size of it.   If you don’t believe me, you’ll have to see some of the things I do with eggs.

This is my Oven-Baked Vegetable Soup with Poached Egg

 or my Porridged Eggs, which are eggs cooked in oats stove top:

You get the idea, right?

But take a look at today’s pretty little egg dish and…


To this fast meal,  you might add a little fruit salad and maybe a piece of coffee cake or pastry from the best bakery (chocolate mousse?) in town and you’re in business.  Bloody Marys and Mimosas (or some variation) are part of the conventional brunch wisdom, as is a vat of strong, perfect coffee and real cream.  A dash of Jack or brandy in the coffee might replace the marys and mimosas for some.  Even hot cocoa (mocha?) with a swig of brandy or a tot of Peppermint Schnapps would do the trick.  Don’t skip out on the fun drinks; they’re a big part of why people like to go out to those expensive, extravagant brunches at inns or hotels.   Set the table with your favorite things and pour a little pitcher of real cream.

Really quick real hot chocolate at my house:  To a microwave safe mug, add one ounce of good-quality bittersweet chocolate. (Just break it up; no need to grate) Add one teaspoon granulated sugar.   Pour in milk until the mug is about 3/4 full.  Microwave on full-power until hot–about two minutes in my microwave. (Don’t boil.) Whisk until smooth.  

Save yourself a few bucks and invite your sister or that neighbor you keep meaning to ask over.  There you go.  You have the entire Sunday afternoon to while away sipping that second (third) cup of coffee and dreaming about what you’re planting next month.

How about some dill?

And while you’re at it, you’re eating one of the thirty-eight power foods, eggs. One of the few foods with vitamin D, protein-packed, quick-cooking,  low-cal (90)  and inexpensive eggs are also loaded with B vitamins and lots of minerals.  There is little with which they don’t pair.  Eggs and asparagus are one of my most-loved combinations.

My Boiled Eggs and Asparagus on English Muffins with Cheese Sauce–perfect for Easter brunch.


My Dad called them (one of) nature’s perfect foods.  Read more about eggs here at The Incredible, Edible Egg. 

My friend Cathy’s “ladies” lay sexy-colored beauties. They’re just starting to “come on” with the longer light.

And while I love eggs, I don’t like chickens at all.  Here in Saint Paul, we can have chickens right in the city, but I’m not going there.  Cathy has to keep her ladies to herself and just share the eggs.  I trade her oatmeal chocolate chip cookies or granola for a dozen of these lovelies.  I get the bargain.

 So call a friend for next Sunday at 12:00 and——

Chill the sparkler, set the table, and make the biscuits on Saturday.  Put on your brunch music:

 Product Details

Williams-Sonoma Presents Sunday Brunch

  and make….

      Note:  These eggs are just barely “spicy.”  If you like HOT, double or triple the Sriracha.

sriracha eggs over biscuits with basil salsa
Serves 2              doubles, triples, or quadruples easily

There are people who would marry you for these.
    • Basil Salsa (recipe below)
  • 2-4 biscuits (depending on how thick you’d like your bottom layer)*
  • 1 teaspoon butter, melted or olive oil
  • 4 eggs
  • 1/8 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons grated sharp cheddar or gouda cheese (optional), plus a bit for garnish
  1. Make basil salsa and set aside.
  2. Slice biscuits+ (in thin or thick layers-up to you) and divide between two serving plates.
  3. Place butter or olive oil in small skillet and heat over medium heat.
  4. Meantime, in a small bowl, beat together the eggs, Sriracha, salt, and a grind or two of black pepper. 
  5. Pour eggs into pan and let set briefly, stir to bring uncooked eggs up from the bottom.  Repeat until eggs are cooked to your liking. Stir in cheese.
  6. Divide eggs evenly over biscuits and top with basil salsa. Garnish with a bit of cheese and another grind of black pepper. 

*No biscuits?  English muffins or toasted leftover baguette are good substitutes.
+Don’t want to worry about rushing?  Make your biscuits the night before.  Heat briefly in the oven (350 degrees Fahrenheit for five minutes.)
… … … … …

Sriracha is a hot chili sauce named for the coastal port city in Thailand from which it hails. The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. (about.com)

 

 alyce’s basil salsa 
                               ***also tasty on chicken or fish tacos or plain grilled or poached white fish

  • 1/4 cup each chopped fresh basil and spinach
  • 1 tablespoon minced onion
  • 1/2 teaspoon grated or finely minced garlic
  • 2 tablespoons minced red bell pepper
  • 1 small tomato, chopped finely

In a small bowl, mix all ingredients together gently.  Taste and adjust  seasonings.  (More onion? Garlic?) 

cook’s note I like this salsa without the heat of jalapeno, etc; it’s much fresher and the beautiful delicate basil is not overpowered by heat.  That said, add a bit of minced jalapeno if you like it. I opted for Sriracha in the eggs, which could be increased. You then have spicy topped by cool and fragrant–refreshing.

If you like this, you might also like my Poached Eggs on Grilled Cheddar Tomatoes

or my Egg+Egg White Omelet Filled with Cottage Cheese on Whole Wheat Toast

Say that three times real fast.

… … … … … … … …

38 Power Foods is a Team Effort!

Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:

Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink

All sites may not blog power foods each week.

Are you a food blogger?  Join us:  Email Mireya@MyHealthyEatingHabits.com
   
 Sing a new song because while the snow is still piled up, the sun is shining in the beautiful city of  Saint Paul, Minnesota,
Alyce

Cinnamon Rolls (Old-Fashioned) and Egg-Cheese-Sausage Casserole for Brunch

Cinnamon Rolls (Old-Fashioned) and Egg-Cheese-Sausage Casserole for Brunch


My children (and the rest of my family) know that if they come for Christmas, and only at Christmas, they’ll get old-fashioned cinnamon rolls baked fresh for Christmas breakfast.  Not the big sprawling gooey caramel-laden gobsters they sell at the mall; my rolls are white, light, and purely cinnamon in flavor.  A tiny drizzle of  light,  powdered sugar-milk glaze is all the topping they need.  My family also gets the standard egg-cheese-sausage casserole or strata–the same recipe my mother-in-law made (and still makes) for years.  I sometimes dream up a small variation (peppers or mushrooms on top) and one wild and wooly Christmas I made a different egg casserole all together.  Wow.  Outside the box for sure.  But what are holidays for if not for some sort of tradition (whatever kind) that seems to wear well from year to year?

To the side might be a fresh fruit salad, or even a big bowl of cuties to peel yourself.  To drink will be a gorgeous glass pitcher of kid-style–everyone likes it, though– cranberry punch (cranberry juice and 7-up with a splash orange juice and fresh oranges, lemons, and limes.) Adults can doctor their glass as they see fit. 

Before that, however, a big pot of coffee is ready and stockings are looked into.  Some cocoa with peppermint schnapps or brandy are possible additions or substitutions for non-coffee drinkers.  Gifts are for later, though children might be allowed to open one or two while the rolls rise.  Basically, sustenance first.

If you’re a food blogger, eventually (or even right away) your family and/or holiday traditions find their way onto the blog.  I’ve been meaning to get this up for years.  I’ve taken the pictures once or twice, but have never done the deed.  Despite this being way into January,  I’m posting it so it’ll be done.   If you’d like to make an easy (not really fast) brunch this winter, here you are!    Pictures first. Recipes last.  Enjoy…
Do we get any?

The Brunch:

  • Egg-Cheese-Sausage Casserole

  • Cinnamon Rolls (Old-Fashioned)

  • Cut-up Fruit or a Bowl of Cuties

  • Cranberry Punch (Leaded/Unleaded)

  • Coffee and/or Hot Cocoa with Peppermint Schnapps or Brandy

The Day Ahead:

Start both the roll dough and the egg casserole the day before you need them unless you eat a very late brunch indeed.  The dough rises twice, so you need 3 hours plus mixing and rolling time.  I often make the dough, let it rise the first time, divide it in half (half for cinnamon rolls and half for dinner rolls or two batches of cinnamon rolls if you need them), put it in plastic bags and refrigerate it overnight.  (In fact, it could be done two days ahead, but no more.) Then I only need roll it out, cut it, and let the rolls rise (second rise) in the pan and bake them.  While the rolls rise, I bake the egg casserole.  It needs to rest a little before cutting, and the rolls don’t bake too long, so things do sort of come out around the same time.

Cinnamon Rolls: 

See recipe and instructions below photographs. 

I make the dough now in a standing mixer (KitchenAid) and put it into a greased bread bowl to rise. But for many years I just did the whole thing by hand and so can you if you’ve got good strong hands.  (No big bowl?  Use a large pot and wrap it up in a bunch of towels.)  If it’s cold, and the house is cool, I heat the oven to 200 and place the covered bowl on or near the stove for the dough to rise.  You want no drafts around this dough or it will rise too slowly:

Let the dough rise and double in size after you’ve first mixed it.

 After the dough’s risen, I punch it down, divide it in half and place each half in a gallon plasic bag.
It goes in the refrigerator until the next day.  Leave a corner of the bag open to make sure the bag doesn’t burst.  The dough will rise more in the bag (even in the refrigerator.)

Next morning, when  you’re ready to bake the rolls, grease a 9x12x2 baking pan.

Take the dough out, punch it down to get the air out,  and firmly pat or roll it out into a rectangular shape using a rolling pin or wine bottle or can of PAM if you’re really desperate.

 It needn’t be perfect, but an approximate 11-inch by 15-inch rectangle is the goal.
Using your warm hands, spread about a tablespoon of soft butter over the dough.

 Sprinkle on the cinnamon-sugar mixture. (1/4 cup white sugar to 2 teaspoon sugar)

 Using your thumbs, begin to tightly roll up the dough at the long side.  Your goal is a tight roll.

 Once the entire rectangle is rolled, pinch the end of the roll into the rest of the dough so that the entire roll is sealed except for the ends.

 Cut the roll in half, then in half again, repeating until you have 15-16 slices–

An end might be too small to cut again.

 Places the rolls, cut side down as possible, in the prepared pan, spreading them out as evenly as possible as they’ll expand when they rise.

These needn’t look perfect; they’ll all rise together and make a beautiful pan of rolls.

Let the rolls rise to fill the pan–30-60 minutes, depending on how warm your room is.  You can put them in a hot oven for a minute or two to “push” the rise, pull them out,  and then cover them while they sit on the stove.  That’ll save a bit of time.  However you do it, you want the rolls to rise in a warm spot, not a cold one.  Preheat the oven to 375 degrees Fahrenheit and bake the rolls about 15 minutes until just beginning to brown nicely.

See?

 While the rolls bake, mix up a glaze (see icing recipe below)…and…….

 Drizzle the rolls with a tiny bit of glaze while hot.

Serve with the Egg-Cheese-Sausage Casserole, of course.

Cinnamon Rolls–Courtesy early ’70’s Betty Crocker Sweet Roll Dough:
     use half of this dough for 1 pan of cinnamon rolls …  or all of it for two pansor 1/2 for cinnamon rolls (15)
                    and 1/2 for 12-16 dinner rolls, depending on the style and size 

1/2 cup water warm to the touch (test it on your wrist–you want it warm like a baby’s bottle–any
           warmer and it’ll kill the yeast.)
2 packages dry yeast or 4 1/2 teaspoons
1/2 cup just barely warm milk
1/2 cup white, granulated sugar
1/2 cup or 8 tablespoons butter, soft
2 eggs
1/2 teaspoon salt
4 1/2-5 cups all-purpose, unbleached flour, divided

original directions:
Dissolve yeast in warm water.  Stir in milk, sugar, butter, and eggs.  Mix well.  Beat in 2 1/2 cups flour and beat until smooth.  Mix in enough additional flour to make the dough easy to handle.

Turn dough out onto a lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in a greased bowl; turn greased side up.  (At this point, dough can be refrigerated 3-4 days.)  Cover; let rise in a warm place until double, about 1 1/2 hours.  (Dough is ready if impression remains when touched.)

Punch down dough.  Shape dough into desired rolls or coffee cakes.  Cover and let rise until double, about 30 minutes.   Heat oven to 375 degrees F.  Bake as directed.

This dough could the be made into cinnamon rolls, frosted orange rolls, chocolate cinnamon rolls, butterfly rolls, cheese diamonds,  balloon buns, or various coffee cakes.

For cinnamon rolls:

  • 1/2 recipe dough
  • 2 tablespoons soft butter
  • 1/4 cup (white granulated) sugar
  • 2 teaspoons cinnamon

Icing:

Mix 1 1/2 cups confectioner’s sugar, 1 tablespoon milk and 1/2 teaspoon vanilla together until smooth. 

Directions:

  1. Roll out dough into rectangle, 15×9 inches, spread with butter.  Mix sugar and cinnamon; sprinkle over rectangle.  Roll up, beginning at wide side.  Pinch edge of dough into roll to seal well.  Stretch roll to make even.
  2. Cut roll into 15 slices.  Place slightly apart in greased baking pan, 13x9x2 inches or in greased muffin cups.  Let rise until double.  Bake 25-30 minutes.  (I find this is too long; I like my rolls less crispy.) While warm, frost rolls with icing.

For crescent dinner rolls, using the other half of the dough:  Preheat oven to 400 degrees F.  Take the other half of the dough and roll it into a large circle, about 12″ in diameter.  Spread with soft butter.  Cut into 16 wedges.  Roll up, beginning at rounded edge.  Place rolls, with point underneath (or pinch points into body of roll), on greased baking sheet.  Brush with butter.  Bake 15 minutes or until golden.

eggcheese-sausage casserole
6-8 servings

  • 2 cups milk
  • 6 eggs
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • 6 slices bread, cubed
  • 1 pound bulk pork breakfast sausage cooked and drained
  • 2 cups grated cheddar (or other) cheese   

 Preheat oven to 350 degrees Fahrenheit.  Beat together milk, eggs, mustard, and salt.  Stir in bread, sausage and cheese.  Pour into 2 quart rectangular casserole. Cover and refrigerate overnight if possible.  Remove from refrigerator.   Bake 45 minutes or until firm, golden, and crispy at the edges.  Remove and let sit 10 minutes before cutting and serving.

Variation:  After preparing casserole and before baking, top with 1/4 cup each chopped onions, mushrooms, and red bell peppers.  Sprinkle with fresh ground black pepper.
You can also use ham or cooked, chopped bacon instead of sausage.  Other options are to stir in 2-3 tablespoons chopped sun-dried tomatoes and a clove or two of chopped garlic that you have lightly sauteed beforehand.  I have also added chopped green chiles once or twice!

Sing a new song,
Alyce

50 Women Game-Changers Tracey Ryder and Carole Topalian, #32 – Sullivan’s Island Shrimp Bog

50 Women Game-Changers Tracey Ryder and Carole Topalian, #32 – Sullivan’s Island Shrimp Bog

 
 Big bunch of bacon. (This is good.  I’m married to someone who eats anything with bacon.)  Next:  tons of onions.  Rice. Lots of shrimp, ahhh.  All cooked together in one lovely mess called a bog.  For those of us with no real connection to the south-eastern coastal states, a bog brings to mind cranberries in Maine or Wisconsin, even.  Or being stuck at work, as in:  “I’m all bogged down writing that article.”  But this bog, this “Sullivan’s Island Shrimp Bog,” is just what it sounds like:  mounds of steamed shrimp mixed up on top of a velvety oh-so-thick tomatoed, oniony, spicy rice–perfect for brunch or a lunch bunch.  If the words “comfort food” weren’t so over-used and so inappropriate (comfort food being food you had a gazillion times as a kid…), I’d call this comfort food extraordinaire.  Comfort food x100.

Just for fun, here’s the wikipedia definition of a bog:   A bog, quagmire or mire is a wetland that accumulates acidic peat, a deposit of dead plant material—often mosses or, in Arctic climates, lichens.

Food for thought, I’d say.  Read on:

From Gourmet Live’s 50 Women Food-Changers, #32 Tracey Ryder and Carole Topalian (of the Edible Communities magazines fame) comes this jambalaya or sopa seca-like dish that will be one of your go-tos for days like Super Bowl or Book Club Supper.  Or make it just for you; halved it was a beautiful supper for two with lovely lunch leftovers.

Tracey Ryder and Carole Topalian published the book Edible, A Celebration of Local Foods in 2010 after a long and successful career designing, writing, and publishing locavore food magazines…. (as well as lots of other impressive things)  Local peeps are familiar with the free edible TWIN CITIES.

In Tracey’s own words….

Then, in 2002, we decided to launch our first magazine, Edible Ojai, which was very well received. From 2002 to 2004, we worked on a plan to expand and have multiple magazines, calling it Edible Communities. In the early stages of that plan, we thought we would do the additional magazines ourselves, perhaps up and down the California coast. Then, in January of 2004, Saveur magazine included Edible Ojai in their “Top 100” for the year and within a week of that issue hitting newsstands, we had calls from over 400 people asking us for an Edible magazine in their community. That is when we decided it would be better to change the model so that each magazine could be locally owned and operated by people in the communities we published in.
Edible Communities officially started in May 2004, with the launch of Edible Cape Cod. (courtesy dailygreen.com Read more) ~~~~~~~~~~~~~~~~~~~~~~

Hence the eventual cookbook and hence our sweet bog recipe. Buy the stuff; make it soon!

by the way:  sullivan’s island is near charleston, south carolina

                          sullivan’s island shrimp bog : 6 servings        

   Cooks’s Note:   I halved this and made it in a 3.5 qt cast iron, lidded pot:  we couldn’t stop eating it.  There was plenty for two of us and probably enough left for tomorrow’s lunch if Dave doesn’t get up in the middle of the night and eat it.  fyi  I exactly halved the spices (as well as all else) and we found them perfect–a bit spicy without being too hot.  This is perky, bright and addictive.  Drink beer with this unless  you have a great off-dry riesling.

ingredients: 

  • 1 1/2 cups long-grain white rice
  • 1/2 pound sliced bacon, finely chopped
  • 2 medium onions, finely chopped
  • 1 teaspoon kosher salt, plus more if needed
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper, plus more if needed
  • 1/4 teaspoon ground cayenne, plus more if needed
  • 2 1/4 cups chicken broth, plus more if needed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 pounds medium shrimp (40 count), shelled and deveined I used cooked shrimp in shells
  • 1/4 cup very finely chopped flat-leaf parsley leaves
  • 1 lemon, cut into 6 wedges
procedures
  1. In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.
2.In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.
3.      Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.

Check out how the other bloggers are honoring the 50 Women Game-Changers:
                                                     *******************


Sue – The View from Great Island   
Taryn – Have Kitchen Will Feed
Susan –
The Spice Garden              
Heather – girlichef
Miranda of
Mangoes and Chutney 
 Mary – One Perfect Bite
Barbara –
Movable Feasts              
Jeanette – Healthy Living
Linda –
Ciao Chow Linda              
Linda A – There and Back Again
Martha –
Lines from Linderhof       
Mireya – My Healthy Eating Habits,
Veronica –
My Catholic Kitchen     
Annie Lovely Things
Nancy –
Picadillo                        
Claudia – Journey of an Italian Cook

Val – More Than Burnt Toast       
Joanne – Eats Well With Others
                                                   ***************************
If you liked this recipe, you might like:

Two-Dog Kitchen and Around the ‘Hood return next post,friends.  But while the pups are off, listen to a great young singer I’m listening to tonight… Jeremy Anderson.  His new album is out (click on his name)  and he does all the tracks himself.  Sometimes 12!! He’s got some music on itunes, too.

 Sing a new song, make this shrimp and listen to Jeremy,
Alyce

Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31

Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31

 

 Lydia Walshin (The Perfect Pantry) often has great recipe links on fb.  One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette’s Healthy Living.  Jeanette’s recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I’m very fond.  The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort.  Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May.  I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay’s recipe for Ricotta, Chive, and Prosciutto Omelettes.  Thanks, fellow food bloggers, for the warm welcome.  I’m thrilled to be participating!
 

Donna Hay is Australia’s premier food editor and cookbook writer who began at the young age of 19 as a writer and food stylist.   By 25, she was the food editor for marie claire.  Since then, she’s published 18 award-winning cookbooks and now is the editor of the bi-monthly donna hay magazine with a circulation of nearly 400,000.  Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is a regular contributor to UK’s leading lifestyle magazine, Living etc.  Click here for a list of Donna’s recipes and menus and here for the magazine’s ipad app.

Before I began this blogging adventure, I had downloaded the magazine app for my ipad, which I keep in the kitchen unless I’m traveling.  The easy-to-use format of this beautiful app sold me as much as did the pictures that told such clear stories.  While looking at food photos, the reader can click and choose between reading the recipe (including photo, ingredients list, and story/directions) and cook mode, which with just a push of the finger takes you from the first bit of instructions to the last, page by page.  Right now, from what I can see, there are just a couple of issues available free.  Keep an eye out for more.

My ipad with the donna hay mag at center. Screensaver: Colorado kitchen!
While not a great photo, you get the idea of how fun this is to use.

Let’s cook… 

In the pan with the egg ring.  Watch carefully to avoid burning.

This very quick, light meal consists of a souffle omelet (one in which the eggs are separated and the whites are whipped to peaks before the yolks are gently folded back in) with a tiny taste of salad –the spinach–and a bit of salty Italian ham for garnish and kick.  Two eggs truly make two servings here. If you’re on South Beach, this will cook with just a bit of adjustment.

 ricotta, chive, and prosciutto omelettes by donna hay

Just add Chardonnay.

                                            ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Next up: #32  Tracey Ryder and Carole Topalian

The gorgeous, intelligent locavores of the magazine world, Ryder and Topalian’s Edible series now numbers 60 editions, from Allegheny to WOW (southeast Michigan). And, despite the handicap of being free print mags, they actually make money!  (courtesy Gourmet Live)

Check out how the other bloggers are honoring the 50 Women Game-Changers:


Sue – The View from Great Island   
Taryn – Have Kitchen Will Feed
Susan –
The Spice Garden              
Heather – girlichef
Miranda of
Mangoes and Chutney 
 Mary – One Perfect Bite
Barbara –
Movable Feasts              
Jeanette – Healthy Living
Linda –
Ciao Chow Linda              
Linda A – There and Back Again
Martha –
Lines from Linderhof       
Mireya – My Healthy Eating Habits,
Veronica –
My Catholic Kitchen     
Annie Lovely Things
Nancy –
Picadillo                        
Claudia – Journey of an Italian Cook

Val – More Than Burnt Toast       
Joanne – Eats Well With Others

If you liked this recipe, you might like:

Herb-Spinach Egg White Omelet on the Dinner Place blog

 

How to make an omelet

Sing a new song, cook a new recipe….

Alyce  
All photos  by Alyce Morgan, copyright 2012-unless otherwise noted or obvious.
Donna Hay photo courtesy donna hay magazine.