My husband gets up for work at four in the morning and never seems to have time to make his breakfast, so I always have it made the night before. Otherwise I have to get up at four and that isn’t going to happen. He is one of the lucky ones and doesn’t have any cholesterol problems, so he usually has eggs. There are only so many ways to make eggs though and he easily gets bored with them. I decided to throw some ingredients together and make him a casserole for tomorrow’s breakfast. Since he is 1/2 Mexican, I can never go wrong with beans and salsa. I used my George Foreman Roaster but this can easily be cooked in a baking pan in the oven at 350 degrees. Hope you enjoy!
Mexican Breakfast Casserole
- 3 pieces of bread broke into pieces
- 4 eggs
- 3/4 cup soy milk or regular milk
- 1/2 cup refried beans
- 1/2 cup salsa
- 1/2 cup cheese or 3 to four cheese slices
Grease the baking pan of the George Foreman Roaster or a small baking pan. Place break pieces in pan or roaster. Mix eggs and milk, then pour over bread. Cover with refried beans then top with cheese. Cover with salsa and set time on roaster for 45 minutes. If baking in a conventional oven and pan, bake at 350 degrees for 45 minutes or until done. Serve hot.
When it comes to cooking, I am all about making it easy and taste good. I suppose the main reasons are that I love to eat but don’t really like to cook unless it is for a dinner party or some other occasion. Well, maybe it isn’t so much the cooking part but the having to clean up afterwards. The less ingredients and mess, the better. So, here you go….
Ham & Cabbage
- 1 medium cabbage
- 1 tbsp of minced garlic
- 2 tbsp dried onions or fresh onion if preferred
- 2 tbsp olive oil
- 1 lb ham cubed
- 1/4 tsp pepper
Chop cabbage into bite-sized pieces and add to hot frying pan with olive oil. Add garlic and onions then cook on medium for about 5 minutes stirring occasionally. Continue to stir and add ham and continue to cook on medium for another 10 to 15 minutes. The cabbage should be tender by this time. Serve hot.
Hope you enjoy!
I am definitely going to try this!
Don’t you love eggs?!? Hmmmmm… all those eggs after Easter – when you end up with a dozen (or more) of them! Hooray! Boiled eggs for breakfast! Yeay! Boiled eggs for lunch! Boiled eggs today! Boiled eggs tomorrow! Deviled eggs! Yeeey!
Here is one of those Russian dishes designed to be complimented by the texture of a boiled egg, though it hides the white protein and yellow cholesterol so you wouldn’t even know they are there!
BLINI WITH CABBAGE STUFFING
- 1 recipe of French crepes
- 1 small yellow onion, diced
- 1 medium carrot, peeled and shredded,
- 1 small cabbage, finely shredded
- 2-3 boiled eggs, peeled, and cut into small cubes
- 2 garlic cloves, peeled and finely cut
- Salt, pepper to taste
Make crepes as directed in the recipe.
Make the stuffing. On a frying pan, sauté onions till golden and soft, add carrots and cabbage…
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Since my Husband’s heritage is Mexican, I thought this was appropriate.
National Enchilada Day
Five Food Finds about Enchiladas
- The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.
- Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”
- Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.
- Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.
- In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.
Today’s Food History
on this day in…
- 1865 Nellie Bly (Elizabeth Jane Cochran) was born. In 1889 Bly successfully…
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We have been trying to stay away from gluten as much as possible but sometimes you just have to cheat. Today is one of those days. Besides, I happened to have some Pillsbury Pie Crust in the freezer that needed to be used up. This is the refrigerator crust version, but I bought it on sale a while back and popped it in the freezer. I figure as long as I don’t eat the entire thing I am probably OK. Even if I wake up tomorrow in pain (fibromyalgia, RA) it will still have been worth it.
Easy Hamburger Pot Pie
- 2 lbs hamburger (preferably natural)
- 1 lb frozen vegetables (I used carrots, cauliflower, & broccoli)
- 2 cups of hamburger or roast beef gravy
- frozen, refrigerator, or homemade pie crust
- 1 tbsp oil
Pre-heat oven to 425 degrees. Cook hamburger in a skillet and add vegetables when done. Cook for about 10 minutes, then add gravy mixture and cook until hot. Choose whatever size pan will fit the pie crust and coat with a little olive oil or other oil to prevent sticking. I used a 7″ x 11″ x 2″ pan and it worked perfect. Press the pie crust into the pan and poke the bottom a few times with a fork. Pour the hamburger mixture onto the crust and then place second crust on top. Add a few slits in the crust and place in the oven. Bake at 425 degrees for 40 to 45 minutes.
I hope you enjoy!
For health reasons my husband has been after me to start implementing gluten-free into our diet. Since I love bread, it’s not as easy as it sounds, especially cost-wise. Gluten-free bread at the store costs anywhere from $5 on up. Not exactly in our price range for a loaf of bread. So I did some research and found a site with lots of recipes to use including one for the bread machine. I was so excited that I went shopping for all the supplies at one in the morning.
I have been baking home-made bread for years, including using the bread machine. I am one of those people that just uses a recipe as a guide and pretty much just does it my way. It’s worked for me for thirty years, so I didn’t think it would be an issue this time. Well, I found out the hard way that this recipe needs to be followed step by step. My first try resulted in bread that resembled a piece of lava rock. I was pretty frustrated since I invested quite a bit of money to get the supplies.
I decided to give it another go today and followed the recipe to a tee. This time out came a delicious looking loaf. Well worth the effort. The recipe is from Mary Frances at Gluten Free Cooking School.
- 1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
- 2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
- 3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar
1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes. (Frances, 2011)
Frances, M. (2011, October 3). Finally, really good sandwich bread: Our favorite gluten free bread recipe. Retrieved from http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/
I always cringe when we go out to eat and get stuck sitting next to a family with small children. Not that I don’t like children, in fact I love kids. My grandbaby Harper is the most wonderful thing in the world, but I am not looking forward to taking her to a restaurant when she hits her terrible twos. This is mainly because of my experiences with her mother at that age. Amber was a beautiful little girl, but a terror to handle sometimes in public. Restaurant dining was to say the least, interesting.
Probably the worst experience we ever had was at the Sirloin Stockade in Salina, Kansas. The hubby and I were sitting with Amber, aka Satin in disguise, at a table in the middle of the restaurant. I actually thought she was being pretty decent til she picked up her spoon, filled it up with macaroni and cheese, then flung the entire spoonful of food directly into the middle of the table next to us. Needless to say, the inhabitants of that table did not look very happy. They smiled and said it was OK, but it was obvious from the look on their face that they wished that had never been stuck sitting next to a family with small children.
Now you see why I cringe? I keep waiting for payback and a spoonful of mac and cheese to come flying at me from some evil little kid.
(n.d.). A bowl of macaroni and cheese. [Print Photo]. Retrieved from http://www.freestockphotos.biz/stockphoto/12134
Well, today was the Super Bowl and I know that the Giants played (I think) but I am not sure who the other team was. I don’t care much for sports and definitely don’t like football. However, it was a good excuse to forgo the healthy eating and make some good old-fashioned hamburger pizza. I even put real cheese, not the veggie cheese, on my portions (although I paid for it later). But it was way worth it. So, on that note, here is my favorite pizza recipe. Now, most of my recipes vary each time I cook them because I rarely follow actual recipes. I just kind of make up my own or have changed ones I have found over the years. This recipe includes pizza dough made in a bread machine, but packaged dough mix can be used instead.
- 3 cups flour or bread flour
- 2 tsp active dry yeast
- 1 cup water
- 1 tsp salt
- 1/4 cup olive oil
- 1 tsp minced onion
Add all ingredients to bread machine and set on the dough cycle. My bread machine takes 1 1/2 hours to make the dough. After it is done spread out in greased pizza pan or rectangle pan. Allow to rise for 15 minutes for thicker crust. If you like thin crust, this can be divided into two pizza crusts. Preheat oven to 450 degrees then bake crust for about 5 minutes. Remove the crust from the oven and top with your favorite toppings.
The pizza can be topped with whatever toppings you choose, but this is how I made today’s pizza.
- 1 medium can of pizza sauce
- 1 lb hamburger
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 red onion
- 1/2 cup mushrooms (I used dehydrated ones because I had then on hand)
- 1 tomato
- 1 1/2 cup grated cheddar cheese
- 1 1/2 cup grated mozzarella cheese
Rehydrate any dehydrated vegetables you are using in a little water for about fifteen minutes. I dehydrate a lot of fruit and vegetables to use in cooking. Cut up remainder of vegetables and place all the vegetables into a frying pan with the hamburger. Cook on medium until hamburger is done, then drain the grease. Spread pizza sauce onto crust and then spread the hamburger mixture on top. Sprinkle both the cheddar and mozzarella cheese on top. Bake at 450 degrees for about twenty minutes or until cheese is melted and pizza looks done.
Well, I am finely starting to feel a little better. The sore throat is better, just stuffed up and achey now. That doesn’t stop me from cooking for the hubby though. Today’s delightful ensemble is:
Stuffed Acorn Squash
- 2 acorn squash, cut in half and seeds removed
- 1/2 lb hamburger or ground turkey
- 1/2 lb sausage (I used 3 chopped small bratwurst today)
- 1 medium chopped tomato
- 1 tbsp dried onion
- 1 tbsp minced garlic
- 1/4 cup cooked rice
- 1/4 cup dried oatmeal
- 1/4 cup bread crumbs
- cheese to sprinkle on top
Preheat oven to 350 degrees and grease a baking dish with olive oil (any oil works fine). Place the four squash on the baking dish.
Mix all remaining ingredients except cheese. Spoon into squash and cover with tin foil. Bake for 60 minutes or until squash is tender. Sprinkle cheese on top of squash and continue baking until cheese is melted. This makes two to four servings.
Hope you enjoy!