Are you looking for something new to make for brunch this weekend? Try this scramble on for size. With the right method and seasonings, this dish will mock scrambled eggs.
This is one of those recipes that is super versatile too. It’s great for those days when you want to use up some leftover produce odds and ends from the previous week. Add or omit cheese to make this a vegan dish. Wrap in a flour tortilla for an easy breakfast burrito. Serve with breakfast potatoes for a heartier meal. Experiment with different vegetable combinations.
1 cup diced vegetables (I used broccoli, spinach, mushrooms and tomatoes)
1 block tofu, drained and pressed
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
Shredded mozzarella, Parmesan or feta (or nutritional yeast)
Dash of turmeric, optional (this will make your tofu look more like real eggs)
Using either your hands or a fork, crumble the pressed tofu.
Sautee onion, vegetables and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Serve as is, wrapped in a flour tortilla, or on top of a pile of breakfast potatoes.
Nutritional information based on a recipe that does not include dairy or potatoes.
I woke up today especially groggy eyed and hungry. I needed something to eat that would stick to my ribs and satisfy that bottomless pit of a stomach I have.
I previously purchased local goat cheese and put this recipe together with leftover scraps of potatoes and a lone squash that had sat in my crisper for a week. It was relatively easy to make overall except I could not find my mandoline for the life of me. Instead, I patiently sliced each vegetable to a uniform size and imagined where my mandoline could be. Maybe it decided to take a vacation. Or maybe one of those darned gnomes grabbed it (they are always taking things from my kitchen or laundry basket). Maybe I lost it during the move. We may never know.
There isn’t a ton of cheese or cream in this so the fresh vegetables are the star. This kept for days and worked great for brunch or as a side dish too. It wasn’t too heavy but it did fill me up enough to make it to lunch. Enjoy!
Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the olive oil in a large bowl.
Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the mozzarella and parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
School is almost back in season for those of you with school-aged youngin’s and for some of you aspiring students yourselves. Isn’t it amazing how fast time flies?
A miracle happened today. I finally baked a perfectly moist cake from scratch! Cakes were a challenge for me after I moved to a higher altitude. I quickly realized that all of my old cake recipes didn’t work up here. I don’t know if the altitude messed with my measuring skills or what exactly was going on but I finally found my new basic chocolate cake recipe. And I can’t say enough about it!
This cake is one of the best cake recipes you are ever going to find. It is super easy, moist, and has a perfect silky texture. I couldn’t be happier with the way this turned out.
This recipe is especially great because you mix everything in one bowl. Talk about easy clean up! That leaves me more time to make a cocktail and read a book.
I chose to use this frosting because I’m not a huge fan of buttercream frosting. For me, buttercream tends to be overly sweet and overpowering. Instead, I whipped up this egg white frosting that is much lighter. I toasted some leftover coconut and voilà! A Mounds cake is born.
Yields: 2 - 9 inch round cake layers or 24 cupcakes
Calories per serving: 157
Fat per serving: 5.7g
For the Cake:
2 cups white sugar
1 3/4 cups all-purpose flour
1 cup unsweetened, good quality cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 cup lite sour cream
1 cup milk
1/2 cup vegetable oil (you can use half applesauce as a healthier substitute)
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
3/4 c. light corn syrup
1/4 c. sugar
Dash of salt
2 egg whites
1 1/2 tsp. or less of vanilla
1 cup sweetened coconut, lightly toasted
For the cake:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, sour cream, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven (26-28 minutes for cupcakes), or until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
For the Frosting:
Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes. Spread on cooled cake and gently press toasted coconut flakes into the frosting. Keep chilled.
Quinoa is magical, isn’t it? It fills your belly but it doesn’t fill your waste-line. Quinoa is one of those healthy grains that you can manipulate to make it your own too. I like to cook mine in broth and add fresh herbs and veggies. This salad is tasty at any temperature too – great for those outdoor parties where you don’t necessarily have access to a stove or oven.
My porch garden is doing surprisingly well this year, considering the hot summer we are having. These guys are in full bloom.
And I’m using them in full force. This summer salad is fresh and easy and great for those times when you come home from the farmer’s market and realize that you can’t recall anything that happened in the last two hours but somehow came home with bags and bags of produce.
As a kid, I hadn’t experienced the “Egg in a Picture Frame” phenomenon. Known by many names, an “Egg in a Picture Frame” is where you cut a round hole in a piece of buttered bread, fry it in a pan and crack an egg in the hole. I only recently tried one of these myself. You end up with crispy, buttered toast complete with runny egg. Plus the round toast hole that you cut out is a tasty bonus. And to think, I’ve gone this long deprived of this breakfast delight! After this revelation, I felt obligated to try different “egg in” recipes to see what else I might have missed out on all these years.
Avocados are one of my favorite things to eat with eggs. I figured, why not crack an egg in an avocado half and bake it all together? I even got crazy with it and even added some salt and pepper (whoa Foodie McBooty, slow it down there thrill-seeker). I’m not sure if my egg was too large or if my avocado was too small, but I did have a bit of the egg white drip down the side of my avocado halves. I baked mine as they were and ate the crispy egg white remnants that had spilled over.
These directions are fairly simple so I’m skipping my usual recipe format today.
Preheat your oven to 425.
Cut an avocado in half, remove the pit and scoop out a bit of the flesh to make room for the egg. Place avocado halves on a baking sheet with aluminum foil. This will make for easy clean up. Crack an egg and gently drop it into one of the halves. Your egg will probably runneth over the edge a bit and that’s okay. Repeat with the other half. Top each egg with a bit of salt and pepper (and cayenne pepper if you like heat) and place them in your hot oven. Cook for 8-10 minutes or until the egg yolks are at the firmness you desire.
I was browsing Cooking Classy’s beautiful food photography on Pinterest and saw her recipe for German Pancakes. A German pancake, also known as a Dutch baby pancake, is baked in the oven. These are generally served with fresh squeezed lemon, butter, powdered sugar and fresh fruit or syrup.
German Pancakes are very simple to make and taste amazing! I can’t believe I haven’t made these before. These turned out light and airy and were much less time-consuming than regular buttermilk pancakes. Plus, this recipe is another excuse for me to use my cast-iron. True love! I will definitely make this again!
Preheat oven to 400 degrees. In a mixing bowl, whisk together eggs until well blended. Add in flour, sugar and salt and whisk until smooth.
Add in milk, vanilla and the lemon juice and whisk until combined. Place butter in a large cast-iron skillet and place skillet in oven and allow butter to melt completely. Working quickly, remove pan from oven and slightly tilt pan to evenly distribute butter across the bottom of the pan (not edges). Pour batter into hot skillet and return to oven. Bake 15 minutes until puffed and golden. Remove from oven and cut into 4-6 pieces (I just used a pizza cutter) and serve warm with syrup, honey, agave nectar, powdered sugar, cinnamon sugar, jam, or fresh fruit.
Pad Thai is one of my favorite dishes to order at a Thai restaurant. For some reason I can never quite master this recipe at home. I don’t know what their secret is but this time around I came pretty darn close.
Most Pad Thai sauces call for tamarind, sugar, fish sauce, vinegar, tomato paste and chili pepper. Unfortunately I could not find tamarind to make my own Pad Thai sauce at my average grocery store, so I had to use Pad Thai sauce from the store. Maybe that’s where the real magic resides.
1/2 package of Thai rice noodles, fettuccine width (8 oz)
1/2 pound of medium shrimp, peeled and deveined
1/2 package of extra firm tofu (7 oz), sliced into 1″ long matchsticks
2 tablespoons cooking oil
1 shallot, minced
3 cloves garlic, minced
1/3 cup pad thai sauce
1 tablespoon fish sauce
1 cup bean sprouts
1/4 cup fresh cilantro and/or Thai basil, chopped
1/2 cup Chinese chives, thinly sliced into 2″ long matchsticks
1/2 cup peanuts, chopped
Ground black pepper and red crush pepper to taste
Soak the rice noodles in lukewarm water for 7-10 minutes, and then drain and set aside. The noodles should be flexible and solid, not soft and completely expanded. The noodles will continue to cook when you start stir-frying so if in doubt, undersoak.
Heat up your wok or large pot over medium-high heat. Fry the peanuts in the dry pot until toasted and then set aside for later use.
Leave the heat on medium-high and add the oil to your wok. Mix in the garlic, shallots, and tofu and stir fry until they start to brown. Add the shrimp and sauté until pink.
Make room for the egg by pushing the shrimp and tofu to the edges of the wok, and crack the egg in the middle. Scramble the egg until almost completely cooked.
Add the noodles and the pad thai sauce to the wok. Stir quickly to avoid sticking. Mix in the bean sprouts, scallions, and cilantro/thai basil. You can set some herbs aside for garnish later. The noodles should be very soft and tangled. Add ground black pepper and red crushed pepper flakes to taste. Here is where you can tweak with more sauce, heat, sweetness, etc.
Transfer to a serving platter and sprinkle the roasted peanuts on top. Garnish with fresh herbs and serve with a lime wedge.
If you need to double the recipe, I’d recommend using two woks or two large pots, otherwise you will have noodles and bean sprouts flinging everywhere.
I don’t like to admit that I’m ever selfish, but from time to time I do tend to act a bit more needy than any normal girl ever should.
This recipe all started when I was experiencing that thing women experience once a month – that pull your hair out and scream until you get it, food craving. You know what I’m talking about. I didn’t just WANT mozzarella sticks, but my body CRAVED them. Every day I didn’t have them was another day I was in agony.
I pulled one of those, “If you love me, you’ll make these for me,” classic acts of desperation.
A few days later, I came home from work to find a fresh, hot batch of beautiful homemade mozzarella sticks waiting for me. My absolutely wonderful boyfriend made these little cheesy masterpieces. I was a foodie in heaven.
He used egg roll wrappers for this recipe, which, is something I had never seen before. They were really good! The wrapper was super crisp and kept everything within it’s shell nice and gooey.
I’m a believer. And I am one lucky lady. Thanks Mister!
Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes. Serve hot with marinara sauce.
This was my first attempt at a vegan dessert and I must say that I patted myself on the back for this one. There aren’t a ton of kooky ingredients in this recipe (by “kooky” I mean ingredients that I buy once and never again) however, you might be surprised to read that this mousse consists mostly of avocado. Don’t worry, you can’t taste the avocado at all. It simply provides the smooth texture you want in every good mousse. Wild huh?
What makes this recipe even better is that every part of it requires absolutely ZERO baking. That is especially nice to hear after surviving these 100 degree days. So mix this up, relax and indulge in this chilled, practically sin-free yet completely decadent dessert. You deserve it.
2 tbsp coconut oil (other light taste oil may work)
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp kosher salt
For the chocolate mousse:
2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
1/3 cup almond milk
2/3 cup pure maple syrup
1 tbsp smooth peanut butter (or other nut butter)
1 tbsp arrowroot powder
1/4 tsp kosher salt
1 tsp pure vanilla extract
1 cup + 2 tbsp chocolate chips, melted
1/4 cup cocoa powder, sifted if clumpy
Fresh fruit (I used strawberries and raspberries), for serving
For the crust:
Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
For the chocolate mousse:
Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.
Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container. Serve with fresh sliced strawberries or raspberries.
This torte should be served chilled. It will get soft at room temperature.
Veganism is something that Mister and I are both currently exploring. We are meat lovers at heart, but from time to time I find an amazing vegan recipe that I have to try (and Mister is typically my guinea pig). Plus a good friend of ours is vegan, which provides even more opportunities to create some of these dairy and egg-free dishes.
Mister whipped this up for our last potluck and it turned out really good. We took the leftovers and baked them with layers of leftover marinara sauce and mozzarella cheese as well. Simply use vegan mozz if you’d like to do the same (which, I highly recommend).
This puppy made a ton of leftovers for us! Great to make on the weekend to enjoy for lunch for the next few days.
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)
Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.
Pour oil in a large pot and begin preheating on medium heat.
Place all ingredients for the hush puppies into a large bowl and mix to create a thick batter. Add a bit more buttermilk if the mixture is too thick. You want it to be moist but not runny.
Once the oil has reached 350 degrees F, fry a tablespoon or so of batter for 2-4 minutes, until all sides are golden brown. This will take a few batches. Drain on paper towels and season with a small sprinkle of sea salt immediately.
In a small bowl, combine the honey and chili sauce and stir together. Serve the hush puppies warm with the sauce on the side or drizzle a bit of the sauce straight on the hush puppies.
Whoooooweeee, it’s a hot one out there folks! Denver has been hitting near record highs all week. If temperatures are in the 90’s in June, I can’t imagine what the rest of the summer will be like. So far, my herbs and tomatoes are surviving. Here’s hoping they hang in there.
This cold soup is perfect for those excruciatingly hot summer days. The idea for this recipe was adapted from a recipe in Spenser Magazine. You can subscribe to the magazine for a small fee or read it online for free. Check it out for some great recipe ideas (and gorgeous photography).
3 tablespoons fresh basil, torn into small pieces, plus more for garnish
salt and pepper, to taste
cayenne pepper, to taste
Heat a large pot to medium high heat. Add 1/4 corn kernels to the dry pot. Cook, stirring frequently, until kernels are slightly charred, about 2 minutes. Remove and set aside for garnish.
Reduce heat to medium and add olive oil and butter. Add onion and celery and saute until softened, about 4 minutes. Add the garlic and saute until fragrant, about a minute. Add remaining fresh corn. Using the back of a knife or a large tablespoon, make one last scrape of the corn cobs to get any remaining corn or milk from the cobs. Discard the cobs. Add 4 cups of vegetable broth and add the potatoes if you are using them. Bring the pot to a boil then reduce heat and simmer until the liquid is reduced by half, about 20 minutes.
Meanwhile, in a small saucepan, heat basil and cream over low heat, stirring occasionally, for 15 minutes, in order to infuse the cream with the basil flavor.
Once the potatoes are cooked, remove from heat and stir in the basil-cream, salt, pepper and cayenne pepper to taste. Chill soup for at least an hour and serve cold, topping each bowl with more basil and charred corn kernels.