Tag Archive: Brunch


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

20190915_130122.jpg

I boiled eggs and activated the yeast  simultaneously.

20190915_102121

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.

20190915_105344

This is how it looked when done.

20190915_125350

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:

20190915_130020

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!

 

 

 

Advertisements

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.

20190818_110051

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

20190818_085027

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

20190818_092837

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

Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

20180211_011803

Combine puree, milk and eggs

20180211_011814

Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

I try to make a breakfast/brunch every Sunday.  A busy schedule led to frozen breakfast sandwiches on BOGO.  Today, I felt inspired to use the pie crusts that had sitting in the fridge for too long, and the diced ham I bought on BOGO for the corn chowder, which ended up having the leftover chicken or turkey or whatever in it instead.  I bought berries intending to make a berry salad.  There’s some endive from our salad the other night.  Lots of Banh Mi style veggies still.  Setting everything out and letting everyone visit the table like a salad bar/buffet was great!  It looked kind of nice, too.

KIMG0104kimg0102.jpg

The quiche were asparagus ham or spinach ham.  Both used tofutti cream cheese substitute and vegan mozzarella shreds, for a healthier take.

2 pie shells (I like to buy Immaculate brand, but any will do).  These will be baked before filling at 375 for 10 minutes, or as directed on the packaging.  Pierce them with a fork to prevent lifting and cracking.  Turn oven down to 320 when you take the crusts out.  The quiche cook at a lower temperature.

Filling:

8 eggs

1 container tofutti cream cheese substitute

4 Tbsp. butter

1 package mozzarella shred vegan cheese

2 (8 oz) packages diced ham, drained and dried

1 can spinach, well drained (ideally overnight)

1 can cut asparagus, drained

  1.  Place drained asparagus in one bowl and the spinach in another.
  2. Melt butter in dutch oven over medium heat.  Add in ham and cook and caramelize a little  to richen the flavor.
  3. In the meantime, you can crack four eggs over each bowl of vegetables.

KIMG0098

  1. Stir in cream cheese and melt over low heat, stirring regularly.
  2. Spread half of the cream cheese ham mixture into each baked pie crust.
  3. Whisk eggs and veggies.  Add in mozzarella shreds and pour over ham mixture.

KIMG0099

  1. Bake at 320 for about 45 minutes.   They never seem completely set because of the cream cheese, but they are done when they don’t jiggle.

KIMG0101

 

This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

20171029_103805

2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

KIMG0053

2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

SAM_3109

3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

SAM_3103

Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

SAM_3104

Chop defrosted sausage into small pieces and top egg mixture.

SAM_3105

Sprinkle with shredded cheese.

SAM_3107

Bake at 350 for 15-17 minutes.

xmas-eve-brunch

With so many gatherings, we decided to have a Christmas Eve Brunch.  I made Cheesy Apple Grits, Apple Dumpling Casserole, and a Egg, Cheese and Sausage Crock Pot Casserole.  All previously posted, super easy recipes.   When I was young, my dad used to make Christmas breakfast of oatmeal with raisins and brown sugar.  We loved it!

xmas-eve-brunch2

My son in law brought Mini Beef Wellington Bites, and Cousin Laura brought Cheese Blintzes and Green Beans.  Lots of dessert type stuff too.

xmas-eve-brunch4

Olivia brought Bailey’s to make yummy coffee too!

xmas-eve-brunch3

Grandma Tina made cookies with my oldest grandson and they were delicious and pretty!

Now, Christmas day will be nice and quiet and relaxing – watching the Steelers play and nowhere we have to go!

xmas-tree

Merry Christmas to all!!

 

My Meals are on Wheels

Life and Cooking from a Wheelchair

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home is where our story begins.

Persevere

By Dan Sims

Dining with Donald

Donald on Dining in and Out.

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Lifexperiment Blog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Keralaslive

Tutorials on food plating, presentations and food photography.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: