Bell Pepper Egg Rings {Vegetarian}

Day 254.

Googly eyes in the pan

Veggie Converter 365Eggs inside bell pepper rings? How cool! I thought this recipe was really neat. And such a simple way to keep fried egg in a small space (kind of like those fancy metal egg rings, but cheaper and tastier). We made a pepper’s worth (5 egg rings) for our breakfast-for-dinner night. The kids were busy gobbling up leftover quesadillas and didn’t notice these in their finished state. They did, however, love the googly eyes in the pan.

Bell Pepper Egg Rings
Adapted from One-Eyed Martha.
Ingredients

  • 1 large bell pepper any color, seeded, and sliced into 1/2 inch rings
  • 5 eggs
  • Mexican cheese, shredded
  • balsamic glaze
  • House seasoning
  • olive oil

Directions

Spread a little olive oil in a cast iron skillet or non stick pan over medium high heat. Add bell pepper and cook on each side for 30 seconds. Crack one egg into the center of each bell pepper ring. Season with House seasoning. Cook for 3 minutes until white of egg is mostly cooked, and flip gently and allow to cook for another 1-2 minutes.

Top egg with cheese and a little drizzle of balsamic glaze.

The Results
I’m not a huge fan of fried eggs, but I really wanted to try this cool recipe. My husband is a huge fan of fried eggs. So, while I got to try it, he finished the rest off. Lol. The bite I had was pretty tasty. The balsamic was a surprisingly delicious touch. Very cool recipe and a great, quick breakfast.
What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, My Meatless Monday, Cookbook Sundays,Creative Bloggers and· Savory Sunday.

Cheese Blintzes with Plum and Blueberries {Vegetarian}

Day 184.
Veggie Converter 365Our family went to IHOP a lot when I was a kid. Some of my fondest memories are of waitresses trying to convince my father (who is about 5’9 and of small, athletic build) that he really would be unable to eat the stack of pancakes, cheese omelet and whatever third dish he’d ordered that day. He never failed to prove them wrong. There was usually a jaw drop involved. Dad eats once a day and runs some ridiculous amount of miles every day. He can put the food away.

While dad was enjoying his feast, I very often enjoyed cheese blintzes with strawberry preserves. So delicious. Imagine my dismay when these little treats were not on the menu for my latest visit to IHOP. I mean, I can make crepes, but I’ve never made the blintzy delicious filling. So, now I’m going to try, just in case IHOP never sees the error of their ways. And, since it’s Fourth of July weekend, I’m topping them with “Patriotic” (aka red, white and blue) toppings: Plum Jam, blueberries and sour cream.

Cheese Blintzes with Plum and Blueberries
Ingredients

  • 6 large crepes (I used the Betty Crocker recipe for 12 six-inch crepes, but in a 10-inch pan)
  • Filling:
    • 2 cups ricotta cheese
    • 1 cup cream cheese
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla

Directions
Whip together all ingredients of filling. Put about 3-4 tablespoons inside each large crepe. Roll up tightly. Top with toppings, or serve toppings on the side.

The Results
Slurp. Love it. I’m not a crepe master, so I lost one or two while trying to flip. The kids were happy with the scrappy crepes and the filling and topping was awesome.

What are you having for Sunday Brunch, Breakfast or Lunch?

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Caribou-Poached Pears Recipe

Day 170.
Veggie Converter 365I really planned on making plumcot curd today. But alas, somehow a few pears from our CSA box slipped the kids’ attention and were near turning bad. So, I flipped through some recipes and swapped in Caribou-Poached Pears from Cooking Light Magazine. I’ve adapted it to be alcohol-free for the kids. Yes, I know most of it cooks out, but they’re too tiny to risk it.

So today we’ll be having Virgin Caribou-Poached Pears. :) I’m giving the per pear recipe. The original calls for four, but I only had two left, so I decided to do the recipe for one here. Bonus: my husband loves pears. And, it’s Father’s Day. How perfect is that? Happy Father’s Day to everyone.

And welcome to the world to my little niece, born Thursday, who joins her big sister, who was born two years ago on Father’s Day.

Caribou-Poached Pears
Adapted from Cooking Light Magazine Jan/Feb 2010.
Ingredients

  • 1/2 cup cranberry juice
  • 1 star anise
  • 1 cinnamon stick
  • 1 whole clove
  • 1 whole nutmeg
  • 1/8 cup sugar
  • Anjou pear, cored

Directions
Combine all ingredients in saucepan and bring to a boil. Turn down to low and simmer for 40 minutes to an hour. Remove from heat and let stand for 30 minutes. Strain and serve pear with sauce.

The Results
The kids, one of whom is just under a year old, actually yelled at each other over finishing this off. Sure, it was a lot of “Bah bah bah” but you could tell the Goose was mad. Horrifying and awesome all at the same time. Next time we get pears, we’re making them all into this delicious treat. It’s fresh and spicy and great for all ages. I am absolutely in love with it. I hesitated a bit about the anise. I wasn’t sure why you would want licorice flavor in your pears. But, I tried it, and it’s awesome.

What are you having for Sunday Brunch, Breakfast or Lunch?

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Peach and Plumcot Ricotta Poundcake Recipe

Day 163.
Veggie Converter 365The way my sister and I were raised, we didn’t really have a ton of sweets around the house. We thought of graham crackers as “cookies” and didn’t have sugary cereals and the like. A lot of our friends in college thought we were looney when we referred to our version of “sweets” and our lack of knowledge of sugary treats. Needless to say, I’m thankful for being raised with a healthy nutritious diet. I never really crave a ton of sweet things and I plan to raise our kids similarly when it comes to food.

So Bug’s first birthday was her very first introduction to sugar. She’d never had it before. On that day, she had a carrot cake with lightly sweetened cream cheese frosting. She thought it was awesome. She also spent the entire afternoon treating her puzzle mat in the basement like a racetrack. It was hilarious, and a little creepy. It made me glad her little tiny heart hadn’t had a lot of sugar before. So, on her second birthday, she had another less-than-traditional birthday cake. I made a Clementine Poundcake, similar to this cake. It. Was. Awesome. We all loved it. I’ve never had anything like it.

So, when we received peaches and plumcots in this week’s CSA box, I just had to try another poundcake. I added ricotta this time. Just because it sounded yummy.

Peach and Plumcot Ricotta Poundcake
Ingredients

  • 4 plumcots
  • 1 peach
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 3/4 cup butter (1 1/2 sticks), softened*
  • 2 tablespoons olive oil
  • 1 cup whole milk ricotta cheese*
  • 1 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 large eggs*
  • 1 3/4 cup flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon vanilla extract
  • 1 teaspoon ground cardamom

*Vegan Converter
3/4 cup margarine
1 cup tofu ricotta
3 “eggs” of egg replacer

Directions
Preheat the oven to 350F. Grease and flour a 9x5x3″ loaf pan. Pit and dice plumcots and peach. Heat over medium heat in a sauce pan. Add lemon juice and tablespoon of sugar. Cook for about 5-10 minutes, just enough to break down the fruit a bit and release the sugars.

Meanwhile, beat the butter, oil, ricotta and sugars together in a mixer until smooth.

Mix in the eggs until completely blended.

Remove peaches and plumcots from heat and mash to about the consistency of a chunky chutney.

Stir in 1 cup of the flour to the mixer as well as the salt, vanilla, cardamom, plumcots and peaches. Add the rest of the flour. Beat until the batter is smooth and consistent.

Pour the cake batter into the prepared pan.

Bake for 1 hour to 1 hour and 15 minutes, or until the edges are browned and pulling away from the sides of the pan and a toothpick comes away clean.

Top with sliced fruits, if desired, and serve.

The Results
Drool. This is so incredibly good. I love the little pockets of tart plumcots and sweet peaches dispersed throughout the cake. And the ricotta really does make everything extra rich and creamy. Yum. And, bonus, it’s so pretty with those little orange and deep red flecks.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays, Savory Sunday·and·Potluck Sunday.

Bacon Hashbrown Breakfast Wraps Recipe

Day 149.
Veggie Converter 365I found a super-yummy sounding recipe from Pam at OAMM and I just had to have it for Sunday Brunch. In addition to changing the bacon to “bacon,” I altered the hashbrown to eggs ratio a bit to favor the hashbrowns. Our toddler, Bug, has a bizarre dislike of eggs in any form. So, I thought if she tasted the “crispy fries” first, she might actually eat the wraps. I halved the recipe, but kept the same amount of hashbrowns as the original recipe. I think this is going to be a winning recipe for sure. I have my fingers crossed that Bug is overwhelmed by cheesy tato taste and ignores those pesky eggs. I almost made hers vegan style (with tofu instead of eggs) but decided to risk it.

Bacon Hashbrown Breakfast Wraps
Adapted from Bacon Hasbrown Breakfast Wraps.

Ingredients
1 cup mushroom bacon
6 whole eggs (VEGAN: substitute 12 oz. container of tofu, scrambled into small chunks)
2 cups hashbrowns
1/2 cup salsa
1/2 cup shredded cheese (VEGAN: substitute 1/2 cup cheez)
12 small tortillas
House seasoning, to taste
olive oil

Directions
Heat a large skillet, over medium heat. Coat with olive oil. Put bacon and hashbrowns in skillet and brown, if necessary, until the potatoes are crispy. In large mixing bowl, combine eggs (or scrambled tofu) and salsa; beat well until combined. Pour into skillet with “bacon” and potatoes and cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up.

TIP: For crispy wraps, spray wraps with cooking spray, sprinkle with House seasoning and bake at 400 for 10-15 minutes, until crispy.

The Results
Bug loved them! Hooray! I loved them, too. Nice, crispy potatoes and yummy bacon, eggs and cheese. How can you go wrong? Yum.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

Breakfast Pockets Recipe

Day 135.
Veggie Converter 365Another CSA box special today. Red onions and broccoli were both in the box, which led to my discovery of these delicious-sounding breakfast pockets from Joy in My Kitchen. I’m substituting some leftover Hammy Cold Cuts for the bacon strips, but you can also use bacon bits.

To make it vegan, use vegan cheez and scrambled tofu instead of cheez and eggs, as well as agave nectar for the honey. I think these will be a great quick breakfast or lunch for the kids and I to munch on for several days.

Breakfast Pockets
Adapted from Breakfast Pockets.
Ingredients

Dough:
1 C really warm water
1 tsp. honey
1 T yeast
1 tsp. salt
1 T olive oil
1 1/2 C whole wheat flour
1 C white whole wheat flour
Filling:
1 C cheese, shredded
1/2 red onion, diced
1/2 red bell pepper, finely chopped
1 C broccoli, chopped
4 eggs
1/4 C milk
salt and pepper, as desired

2 pieces of Hammy Cold Cuts, chopped or 1/2 C bacon bits
Directions

Begin by preparing the dough.  Dissolve the yeast in the warm water in the bottom of a large bowl (or mixing bowl if you are using your stand mixer).  Allow the yeast and water to sit for about 1 minute.  Then, add in the honey, salt and olive oil.  Stir in the flour.  You can either do this by hand, or with your mixer.  Knead the dough for about 5 minutes until smooth.  Allow the dough to sit, covered for 5 minutes while you prepare your filling.  
Partially brown onion in olive oil, adding pepper and broccoli and sauteing the vegetables until crisp tender.  
While the veggies are cooking, whisk together the 4 eggs and the 1/4 C milk.  Scramble the eggs in a lightly greased skillet until eggs are set.  Season with salt and pepper, to taste.  Mix in cheese and heat until melted.

Combine the veggie mixture together with the eggs.  Then, mix the ham or bacon substitute into the egg veggie filling.  

Now, divide the dough into 10 small balls.  Flatten and roll out those dough balls into dough circles.  Place the dough circles on a lightly greased cookie sheet.  Now is also the time to preheat the oven to 400.  
Divide the topping mixture into proportions equal to the number of pockets you have to fill.  For us, that equated to about 1/2-3/4 C mixture per pocket.  Place the filling on half of the dough pocket.  
 
Using a pastry brush, spread water around the edges of the dough.  
Fold the dough over the filling and press to seal.  Use a fork to seal the edges tightly.  

If desired, spray tops with cooking spray or olive oil. Sprinkle the top of the pockets with Italian seasoning, or chives and kosher salt.  

Bake at 400 for 12-14 minutes until pockets are lightly browned and sound hollow when tapped.  

The Results
Drool. These are awesome. I think you could do just about any vegetable blend in these with the egg mixture and have it come out well. I chose what I had from the CSA box, but I think spinach and red onion with some feta cheese, maybe even some soysage would be excellent, too.

What are you having for Sunday Brunch, Breakfast or Lunch?

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Vegan Beef Wellington Recipe

Day 114.

Beef Wellington is one of those “family favorites” I’ve never actually had. But it seems intriguing. There are, I’m sure, a million different variations. But this one, filled with yummy olive tapenade, sounds delicious to me.

Beef Wellington
Adapted from Beef Wellington.
Ingredients
1 Tbsp. olive oil
1.package seitan

2 sheets frozen ready-rolled butter puff pastry (25 x 25cm), thawed
Montreal steak seasoning, to taste
1/2 cup olive tapenade
 
Gravy:
1.5 Tbsp. butter
1 Tbsp. plain flour
2 C mock beef stock (2 C veggie stock with 1 Tbsp. nutritional yeast)
1/2 C red wine (I sub cranberry juice)
1 tsp. dried tarragon
Directions
Season “meat” with steak seasoning, to taste.

Make a rectangle with the pastry sheets. First connect 2 whole sheets together by placing 1 edge on top of another. Brush the edges with olive oil and press the edges to seal. 

Preheat the oven to 400F and slightly grease the baking tray with oil.

Spread 1/4 of the tapenade on the pastry. Place the beef and spread the remaining tapenade on the beef. Gently fold the pastry over the beef to wrap it. Tuck the sides of the pastry to secure it. Cut the excess pastry as needed.

Place the beef Wellington on the greased tray seam down. Brush it with olive oil and spinkle on kosher salt and bake it for 1 hour or until the pastry is golden brown.

Remove from the oven and transfer the beef Wellington to a serving plate.

To prepare the gravy, let butter and melt for 2 minutes while stirring. Add the flour and 1/4 cup of stock and continue to stir for another 3-5 minutes or until it bubbles. Remove from the heat and pour in the remaining stock and the wine gradually while stirring constantly. Add the tarragon and place the saucepan over medium heat. Cook for another 5 minutes or until it thickens. Stir occasionally and scrape the bottom if the pan to avoid burning. Place the gravy on a jug or small bowl. Serve warm with the beef Wellington.
The Results
Too salty! All that olive tapenade completely overpowers the beef. Bummer. The pastry is fantastic and all the individual ingredients were great. But I’d say definitely choose a very low sodium homemade tapenade recipe if you try this recipe. Once I added the gravy and some sour cream, it was pretty yummy, but it pretty much tasted like a bowl full of olives before that. Not a bad thing, but probably not very Beef Wellingtony.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365



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Sunday Brunch: Green Chile Cheese Eggs

Day 107.
Sunday Brunch for me is all about breakfasty foods for that late morning/early afternoon meal. Sometimes we have a more lunch-type meal, but life just seems better when the brunch recipe includes eggs and cheese. This recipe from Debbi Does Dinner called to me with its cheesy green chile deliciousness.

Green Chile Cheese Eggs
Adapted from Green Chili Cheddar Eggs.
Ingredients

8 eggs
2 tbsp. milk
1 tbsp. all purpose flour
4 oz. cheddar cheese
2 (7 oz) cans chopped green chiles

Directions
Preheat oven to 375.

I actually made a half recipe, so I went with a loaf pan (I also doubled the original amount of chiles). However, for the full recipe, use a 9-inch pie plate. Spray the dish with non-stick spray. Pour eggs, flour and milk in dish and whisk to combine. Add cheese and chiles and stir.

Bake until center is set, about 35-40 minutes.

The Results
Mmmm….the green chiles and cheese are just fabulous. I love it. I’d planned on serving this with Debbi’s Southwest Potato Hash, but my Meat and Potato Pie ran me out of potatoes. It looks delicious, also, though.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365



This post is shared at·Sundays at One Food Club, Just Something I Whipped Up, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.

Sunday Brunch: Vegan Sweet Potato French Toast Recipe

Day 79.

My toddler and I love sweet potatoes. So good and good for you. We usually have them baked with cinnamon or alongside Pesto “Chicken.” But, with the new baby we’ve been doing more sweet potatoes in things she can eat, like pancakes. So, French toast is a natural to try.

Recipe
Adapted from Sweet Potato French Toast
Ingredients
8-10 slices of Sweet Potato Yeast Bread (substitute agave nectar or simple syrup for honey to veganize this bread)
2-3 “eggs” of mashed banana (about 1/2 to 3/4 of a banana, mashed)
1/4 C almond or soymilk
1 tsp. cinnamon
Maple syrup

Directions
Mix all except bread in a shallow bowl. Dip sides of bread into mix and cook on a griddle for about 5 minutes per side or until desired crispiness is achieved.

The Results
Mmm….this one was approved by both the toddler and the baby. I loved it, too. So simple and delicious. It went surprisingly quickly even with starting the bread from scratch and doing the whole recipe at once. The bread is fantastic on its own and makes great French toast. Bonus.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365



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Sunday Brunch: Vegetarian Scrambled Egg Brunch Bread Recipe

Day 72.

It’s Sunday! Time for brunch, yay! As promised, this recipe features the Vegan Ham Loaf Recipe. Mmm…I really like this recipe. So, so simple and comprised of whole foods. I dig it. Season it however you like to make it “hammy” as described or whatever flavor you like. I think the white beans will take on just about whatever flavor you put in them.

Scrambled Egg Brunch Bread
Adapted from Scrambled Egg Brunch Bread.
Ingredients
2 (8 ounce) cans refrigerated crescent rolls (or you can use homemade crescents)
4-6 thin slices of Vegan Ham Loaf, julienned (or just slap em on there)
4 oz. cream cheese, softened
1/2 C milk
8 large eggs
1/2 tsp. House seasoning (4 p kosher salt, 2 p garlic powder, 2 p black pepper)
2 Tbsp. chopped green onion or chives (chives were up in my garden, so I used those)
1 tsp. butter
1/2 C shredded cheese

Directions
Preheat oven to 375 degrees. Unroll each tube of crescent dough (do not separate rectangles).  Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.  Arrange “ham” lengthwise down center of rectangle.

In a mixing bowl, beat cream cheese and milk. Separate one egg; set egg white aside (I um, forgot this part, so I mixed it in and just sprayed the top of the bread with cooking spray and added some kosher salt on top).  Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture and mix well.  Add green onions or chives.  In a large skillet, melt butter; add egg mixture.  Cook and stir over medium heat until just set.  Remove from heat and spoon scrambled eggs over “ham”.

Sprinkle with cheese.

On each long side of dough, cut 1 inch wide strips to the center to within ½ inch of filling.  Starting at one end, fold alternating strips at an angle across the filling.  Pinch ends to seal and tuck under.  Beat reserved egg white and brush over dough.  Bake for 25-28 minutes or until golden brown.

The Results
Oh, wow. Seriously, it’s OK with everyone that I just post this every Sunday for Sunday Brunch, right? This is so stinking fantastic I could eat it every day for breakfast. Mmm…the “ham” and eggs and the flaky crescents. So incredibly good. The ham doesn’t taste all that hammy once it’s muted by the other ingredients, so if you want to, ahem, “ham” it up a bit more, you could.

What are you having for Sunday Brunch, Breakfast or Lunch?

Veggie Converter 365



This post is shared at·Sundays at One Food Club, Just Something I Whipped UpMy Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.