Category: Brunch


I am so loving Goya empanada dough.  So crisp with great lamination.  You can make filling of almost anything.  We like ground meat, vegan crumbles, tofu crumbles, or sausage mixed with onion best.  Sometimes I make it with Korean BBQ, Pizza sauce, Tex Mex style, whatever.  They are always a winner.  We’ve been on a teriyaki ranch kick lately.  They are soooo good together.

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I sauteed onion and browned ground turkey with Chinese five spice and added teriyaki and ranch.  Here are the specifics.  First start with my favorite dough by Goya:

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1 large sweet onion, chopped

2 tsp. seasoning of choice – I used Chinese five spice

2 lb. ground turkey

2 packages empanada dough

Oil to soften onion

3 Tbsp. teriyaki sauce (I used garlic teriyaki)

3 Tbsp. ranch dressing

1-2 tsp. corn starch to thicken

1 packet Daiya Pepper Jack Shredds

1 egg, beaten

The empanada dough has to sit out at room temperature for about an hour before you can use it.

Prepare a large baking sheet ahead by covering it in foil and spraying with cooking spray.

Cook onion, sprinkled with seasoning, in a little oil until softened.  Add in turkey, chopping it up in little pieces as it cooks.

Add in teriyaki, ranch and corn starch.  Simmer until thickened.  Let cool.

Once filling is cool, add in shredds.

Preheat oven to 350F.

Hold dough in the palm of your hand and spoon filling in middle.  Seal edges by pressing between your fingertips.

Lay out on prepared baking sheet.

Brush with beaten egg and bake about 20 minutes until golden brown.

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My sister Sue introduced me to the combination of tuna and pineapple.  I bought some canned tune and crushed pineapple recently to use for lunches during the workweek.  I added  in Korean Kimchi and Pepper Jack Vegan Shredds.  I can’t wait to try this with Ahi seared tuna and fresh pineapple.

 

2 cans light tuna, packed in water, well drained

1 small can crushed pineapple, well drained

2 Tbsp. Garlic Teryaki Sauce

1 Tbsp. Korean Kimchi, drained

Combine ingredients and chill for flavors to marry, at least 20-30 minutes

4 large tortillas

Vegan shredds (I used about 1/4 c. Daiya pepper jack shredds for each quesadilla)

Spray for pan

Heat tortilla until browned on one side.  Flip and top with filling ingredients sprinkled with shredds.

Cook about 1 minute and flip top over.

I love fruit and protein, so this really appealed to me.  I will make it with gourmet ingredients soon. (Using chicken for non fish eaters, or even tofu crumbles fried up with teriyaki sauce would be good.)

I’ve been craving egg salad and I’ve been meaning to try no knead peasant bread.  Today was the day.

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I boiled eggs and activated the yeast  simultaneously.

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As you can see, some were super easy to peel, others not so much!  They were all cooked using the same method and peeled using the same method, so I got to wondering why some were easy and others not.  Apparently, the fresher the egg, the harder to peel.  Who knew?  They say to use eggs you’ve had in the fridge for a week or more and to store them on their sides if you are going to hard boil them.  The most recommended method is:  Bring water to a boil.  Turn off heat and cover and let sit 11 minutes.  After boiling, pour off the hot water, shake pan back and forth to crack the shells. Cover eggs in cold water and let set for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.

Peasant Bread was according to a recipe on a website called alexandracooks.com

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Follow the link to a great video and printable recipe.  I wasn’t intimidated because her instructions are so specific.  I made one loaf in a larger bowl than she uses.  You could easily use gluten free flour blends for this!  Everyone loved it.   This is a picture of my dough after the first proof.

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This is how it looked when done.

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I like a simple egg salad, similar in flavor to deviled eggs.  You can certainly add celery or onion in yours, but I love it like this:

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I made a huge batch using 18 eggs.  I’ve scaled the recipe down for a smaller batch.

6 eggs, hardboiled

1 heaping Tbsp. mayonnaise or salad dressing

1 Tbsp. yellow mustard

1/8 tsp. lemon juice

2 Tbsp. pickle relish

Salt and pepper to taste.  I used seasoned salt and a pepper blend.

The brunch was such a success, I will do this again and soon.  So easy and inexpensive!

 

 

 

In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

Some days dinner just comes together and is perfection.  My picture doesn’t do it justice, but you will thank me!!!  Yummmmm.

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All convenience foods, so easy.

2 to 3 lbs. Boneless, skinless chicken thighs.

1 bottle Organicville Miso Ginger Vinaigrette

1 pouch Kame Thai Stir Fry Noodles

1 bag Eat Smart Stir Fry Noodles

Cook thighs in slow cooker on low 7 hours.

Cook noodles and vegetables in microwave.

Cut up thighs into bite- size pieces using kitchen shears.  Stir in noidles and veggies. It sat on warm for 30 to 45 minutes and held up well.

0These were soooo good.  Creamy, stringy vegan cheese,  amazing gluten free rye bread, and tofutti sour cream.

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Canyon Bakehouse Gluten Free Rye Bread

Daiya Dairy Free Cheddar Style Slices

Vegan Butter for outside of sandwich

Russet Potatoes

Vegan Cheese Shredds

Vegan bacon (optional)

Grapeseed oil for brushing.

1.  Bake and cool potatoes.  Cut in half and scooped-out potato leaving just a little white and the skins. Reserve the stuff you scoop out for mashed potatoes another night!

2.  Brush skins with oil, top with shredds, and place on sheet pan.  Season as desired.

3.  Assemble grilled cheese sandwiches and prepare to bake on sheet pan or cook in large skillet.

4.  Bake 425 for 15 minutes.  Sandwiches need to be flipped halfway through.

Top the skins with chives mod sour cream if desired.  Yummmm.

The Canyon Bakehouse rye bread was the best! We used it when we had Beyond Burger patty melts. Recipe to be posted soon!

 

I keep cooked, crumbled ground meat and sausage in the freezer for night like tonight when I can’t decide what to make and want dinner in a hurry!

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1- 2 lb.  Cooked crumbled meat I used Turkey brats

Broccoli florets

Chopped onion

Oil to cook veggies

1 tsp. Garam Masala

1 container vegan cream cheese

1 can pumpkin

1- 2 cups vegan shredded

1 lb. Cooked pasta

Cook veggies in oil.  Season with Garam Masala.

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Add defrosted meat.

Mix in cream cheese and melt.  Stir in pumpkin.  Place in greased 13×9 casserole dish.

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Top with shredded and bake at 350 for 30 minutes.

A total success!!

Since my youngest son is lactose intolerant, I am always on the lookout for desserts he can eat.  Not only do these fit the bill, but the ingredients are  always in my pantry.

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1 can black beans, drained and rinsed

3 eggs

3 Tbsp. oil

4 Tbsp. cocoa powder

Pinch of salt

1 tsp. vanilla

3/4 C. sugar

Combine ingredients in food processor.  Pour into greased 8 x 8 pan.  Bake at 350 for 30 minutes.

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Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

Okay, I confess, I didn’t set out to make a deconstructed rice bowl.  If I’d thought of that, I would have hard-boiled some eggs and served it in a bowl.  Next time!  And there will be a next time.  This dinner was yummy.

Sausage, Brown Rice, Roasted Veggies, and Salad

6 Cups cooked brown rice.  I always use a rice cooker and season with a salt blend and a spoon of duck fat (purchased at my local market).

1 Medium onion, chopped roughly.

2 lb. smoked sausage (I used smoked turkey sausage)  Lots of possibilities here!

1 yellow squash and 1 zucchini, sliced 1/2 inch thick and tossed with olive oil and salt or other seasoning blend.   I used Italian, but rosemary and thyme would be good.

2 ob. baby portobello mushrooms, cut in half, and tossed with olive oil and salt or other seasoning blend.  I used onion salt and a pepper blend.

1 can beans of choice, drained and rinsed.  I used cannellini beans.

This meal is so versatile, you can season and imitate different international cuisines.  Use garam marsala, or five spice, curry, or coriander with lime zest, etc.  You get the idea.  Take it whatever flavor direction you want.

I served this with Banh Mi veggies I always keep on hand, and it was a huge hit.  I also put together a salad kit.

https://vickidelbrouck.wordpress.com/2018/01/30/chicken-and-biscuits-banh-mi-fusion/

 

First cut up the veggies and toss with oil and seasonings.  Tasting it raw is the only what to make sure it’s not underseasoned.

Put rice in rice cooker next, as it will take longer than the rest of the foods.

Heat olive oil in skillet and cook onions over low 5-10 minutes, while you cut the sausage into semicircles.

Once the onion is softened, put sausage in on top of it and put on a lid.  It will take about the same amount of time as the rice for this to caramelize nicely.

Put the squash and mushrooms on a baking sheet and bake at 400F for 15-20 minutes, or until tender.

When the rice is nearly done, and just a little liquid remains in the bottom, unplug and stir in beans.  Place lid back on to keep warm while squash and mushrooms finishes.

I really wish I’d thought of the rice bowl angle earlier.  A nice egg on top would have been the bomb!

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