Pancake muffins with sausage.  

Posted by Matt

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Set the oven to 350F
I browned up some hot breakfast sausage until it was fully crumbly done.
Then mixed up some pancake batter, to make about 1 1/2 cups batter.
In greased cupcake tins, I poured a layer of batter, making sure to only use a cup total.
I then sprinkled on some of the sausage, and topped with the final 1/2 cup of batter.
I then baked for about 30 mins, or until they were golden.
After letting the cool just a bit, I popped them out of the tins and covered with syrup.
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Hannah Dinner  

Posted by Matt



When at one point I asked what a stereotypical dinner made by Hannah consisted of, she replied this:

Sauce:
1 large can diced tomatoes
4-5 sliced cloves garlic
1/2 cup red wine
1 Tbsn cayenne flakes
various other herbs and spices that hit your fancy

A variety of veggies, sliced and  covered in olive oil and roasted at a high temperature (I did 450F and used;)
1 butternut squash
1 red, 1 yellow, 1 orange bell pepper
1 poblano pepper
1 Anaheim pepper
1 red onion
1 earn corn
2 red potatoes

They roasted up until the tips just started to crinkle up.
I topped with a healthy dose of Parmesan.
It ended up tasting like pizza. Amazing!
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Sauted Zuchs and Green Beans with a fig chutney sandwich.  

Posted by Matt



In hot oil I sauteed:
two handfulls of trimmed green beans
2 sliced zucchini
6 cloves, chopped garlic
1/4 button mushrooms, sliced

until they had scorched a little and were tender.

For the sandwich:
In a pannini press:
Whole grain bread
fig chutney
spinach
havarti

until melted and golden.

As a side, I sliced some fresh tomatoes from the garden and salted them.
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Blackberry and Hazelnut Scones  

Posted by Matt




So yeah, I copied this recipe from Epicurius, and just added about a cup of blackberries. But posting a cheat recipe is better than posting no recipe. Scones.

2 cups all purpose flour

1/4 cup plus 1 tablespoon sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces

3/4 cup hazelnuts (about 3 1/2 ounces), toasted, husked, coarsely chopped

1 cup blackberries

1/2 cup whole milk

1/4 cup sour cream

1 large egg

1/2 teaspoon vanilla extract




reheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.



Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.





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Miso Yam Wraps, and sauteed green beans with quinoa  

Posted by Matt



For the Miso Yam Wraps I just followed this recipe:
http://www.vegetariantimes.com/recipe/ginger-miso-yam-wraps/?utm_source=DFVegan&utm_medium=newsletter&utm_campaign=DFVegan

2 small yams or sweet potatoes (1 lb.)
2 Tbs. white miso paste
1 Tbs. smooth peanut butter
2 Tbs. finely chopped shallot
1 Tbs. minced fresh gingerdfg
2 cloves garlic, minced (2 tsp.)
1 cup frozen shelled edamame
¼ tsp. cayenne pepper
6 oz. firm silken tofu, crumbled (1 cup)
2 Tbs. chopped cilantro
8 collard green leaves, stems removed
1. Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.
2. Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.
3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.
4. Steam until collards become soft.

This ones don't hold up well, structurally. They tasted great, but were maybe little hard to eat neatly. I enjoyed hoovering them.


The sauteed green beans were also delicious.

2lbs green beans
2 cups mushrooms
4 Tbsp balsamic vinegar
1/4 cup quinoa
olive oil
salt

I started by toasting the quinoa. I didn't know it was so easy to toast quinoa, but it is. Just toss them into a hot pan, and shake them from sticking. Right away they will pop and crack like popcorn. Keep tossing as they will burn fast. When they get a bit darker, maybe 20 seconds in, dump them out of the pan.
I soaked the mushrooms in the vinegar overnight. And cleaned and trimmed the green beans.
Then in a hot skillet with olive oil to coat, I tossed in the beans and mushrooms and stirred until they got scorch spots and were tender but still very crispy.
After pulling off the heat, I tossed and mixed in the toasted quinoa and added salt to taste.

The white puff balls you see in the pic were some mustard green dumplings I got at the japanese store when picking up the Miso. Tasty, but I didn't make them myself so no recipe there.
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Pizza Recipes: Eggplant Olive and Tomato Mushroom  

Posted by Matt


I made some pizzas. I used the pizza dough in the paper bag you can buy from the store, I forget the brand name. I'd love to have a homemade pizza dough to use, but I've never been able make Mike's pizza dough quite as good as I want it.

The first pizza is more Mediterranean: Grilled Eggplant and olives.
1 eggplant
8oz crumbled feta
1/4 cup chopped parsley
1 jar green olives
1 lemon, juiced
olive oil
water
paprika
cumin
salt
pepper

I sliced up the eggplant and made a marinade to soak it over night. The marinade was the feta, parsley, the olive brine, the lemon, oil, water, a ton of paprika, and cumin, salt and pepper. I just mixed this up until I had good coverage of the eggplant and a sauce like consistency and let it sit overnight.

Before making the pizza, I grilled each slice of eggplant on a cast iron grill skillet to make sure the eggplant was cooked. Having undercooked eggplant is the worse.

I oiled the dough after rolling it out, added some sliced olives, laid down the eggplant and topped with some of the remaining marinade as a sauce. Then bake at 500.

The next pizza was more italian: Roasted Tomato with Basil and Balsamic Mushroom

1 pkg Cherry Tomato
5 clove garlic
1 Tbsp Thyme
1 bunch Basil
2 cup mushrooms, sliced
1/4 cup olive oil
2 Tbsp balsamic vinegar
Parmesan

The night before, I whisked together the olive oil and balsamic until it was smooth and blended. (Do This! Do this often. Mix that olive oil and balsamic with herb and dip some crusty bread in it. Your mouth with thank you). I then poured this mixture over the mushrooms and let sit for a night.
I mixed up the cherry tomato and garlic, with some olive oil and set out on a cooking sheet. I broiled this on high until the tomatoes started to sizzle and turn brown in spots.
For the pizza, I oiled the dough, layered on some basil, topped with the roasted tomato mixture, and the mushroom mixture, and a dusting of Parmesan. This was also baked at 500. It comes out super sweet and melty. Better than the eggplant, even though the eggplant was still really good.
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Morning Grits  

Posted by Matt



A very tasty morning breakfast that is easy to make.

2/3 cups corn grits
1 cups water
2 slices bacon
1/2 cup shredded cheese
2 eggs
salt
pepper
paprika (not shown)
hot sauce (not shown)

Start by putting the bacon over medium high in a skillet.

In a small pot (preferably with a top), begin the water boiling with some salt and pepper
While it is getting boiling, put some butter in a small egg skillet (also preferably with a top), over medium heat. Once the butter melts and coats the pan, crack in two eggs sprinkle with paprika, and cover with the pot.

When the water boils, stir in the corn grits, and put on the top.
Check the bacon, probably flip it. The goal of the bacon is to get it pretty crispy, as later it will be chopped up.

As the corn grits heat up, stir often. Once it begins to thicken, it will boil and pop like molten lava. Use the top as a guard otherwise you will get brimstone spit on your hands.

Check the eggs and take them off the heat as soon as the whites are cooked, but before the yolk does. Using a top on the skillet helps to trap in heat and cook the top of the eggs whites before the yolk gets over done.

Somewhere in this mess, shred some cheddar.

When the corn grits are thick, take it off the heat. Chop up the bacon, and stir in them with the cheese. Pour into a bowl, topped with the two eggs, and season with salt pepper, and hot sauce. 

The corn grits will hold heat like a mother holds a child. Just be ready.
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