December 31, 2012
Baking, Breakfast, Eggs, Kosher, Lunch, Recipes, Vegetarian
baking, breakfast, brunch, cooking, dinner, food, Gourmet, Kosher, lunch, postaday, recipe, recipes, vegetarian
Like most of you, I plan on being up late tonight. For a number of years now, we have gotten together with the same couples and spend the night eating, drinking and playing games. Several years ago we started a tradition of playing the dominos Mexican train game. One year, after the traditional countdown and champagne toast, we returned to our game and decided that we wouldn’t end the night until everyone had one. Two hours later, five of us were actively cheating to allow the sixth to win. Maggie sent me this one and I knew it would be great for today as you can make it before your party and when you wake up on New Years Day, put it into the oven. Here’s Maggie with the recipe….
I was in search of a breakfast casserole that would be easy and feed a lot of people. So I went to Pinterest and decided to give this one a shot. I tweaked it a bit, using just cinnamon instead of pumpkin pie spice (I believe I’ve shared my thoughts on clove and nutmeg in pumpkin pie before… still a cinnamon-only purist!) and increased the pumpkin butter a bit to make sure we could actually taste the pumpkin. With all the other ingredients I was worried it would become overpowered. I think that using a dense bread is important for this recipe, so find some hearty bread, and stale is good! I used Pepperidge Farms Pumpkin Spice Swirl bread, and left it in the garage for a couple of days before preparing this dish. It was perfect. This is a good “assemble the night before” casserole. I got up, popped this in the oven, and by the time I made coffee, set the table, and warmed the syrup, it was almost ready. This is a keeper- I will make it again. Thumbs up from all the kids and grown ups!
Pumpkin French Toast Breakfast Bake
What you need:
5 cups (approximately) of bread cut into 1” cubes
2 cups milk
1 tsp vanilla extract
2 tsp pumpkin pie spice, or cinnamon
1/2 cup pumpkin butter (or ½ pumpkin puree mixed with 3 Tb brown sugar)
3-4 Tbs brown sugar for toping before baking
nuts (pecans or walnuts- optional)
What you do:
Cut the bread into 1” cubes- use a heavy, dense bread if you can (I found Pumpkin Spice Swirl made by Pepperidge Farms and it was great!) but regular old bread will work too- you’ll just need more to soak up the liquid. Use enough to fill a greased 9×13” baking dish. Fill it almost to overflowing with bread cubes.
In a large bowl, mix the eggs, milk, vanilla, pumpkin butter and spices until well blended. Pour this over the bread and smoosh it down with the back of a spoon, or your super-clean hands until the bread soaks up all the egg mixture and you can tell it is all well coated or covered with the liquid. Cover with plastic wrap or a lid and refrigerate overnight.
When ready to bake, sprinkle the top with brown sugar, and if you wish, some chopped nuts. If you want to mix a little pumpkin pie spice or cinnamon in the brown sugar, that is good too! Bake at 350 degrees for about 45 minutes until golden brown and the eggs are set. It should not look wet. Serve immediately with maple syrup or honey.
December 30, 2012
Baking, Beef, English, Kosher, Low Carb, Recipes, Steakhouse
baking, beef, cooking, dinner, food, Gourmet, Kosher, low carb, mushroom, postaday, recipe, recipes
Some dishes just look much more impressive than others. People who see them believe you spent much more time than other dishes you make. You could spend hours performing intricate steps in a dish, but if it doesn’t look like it, it is just not as impressive. To put it plainly, those recipes are often too much hassle.
Other recipes, work the other way and are golden! This Beef Wellington recipe is like that. It looks like it took hours to work on and in reality, it is a little sautéing and then folding the pastry dough over the meat. When you bring it to the table, you get “ooohs” and “ahhhhs”.
It was delicious. Tender meat, delicious mushrooms and flaky pastry – what’s not to love?
Such a simple recipe.
I used a different cut than the tenderloin, but it worked as well.
Frying up the veggies.
I rolled out the pastry dough and basted it with the egg.
Spreading out the veggies.
Folding it all up. The dough was probably spread a little too big.
Prep Time: 1 Hr 10 Min | Cook Time: 1 Hr 25 Min | Makes: 10 servings
- 1 (2 pound) beef tenderloin
- Ground black pepper (optional)
- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter
- 2 cups finely chopped mushrooms
- 1 medium onion, finely chopped
Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 425 degrees F. Stir the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables are tender and all the liquid is evaporated, stirring often. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Starting at the long sides, fold the pastry over the beef. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140 degrees F. Slice and serve warm.
Amount Per Serving Calories: 284 | Total Fat: 19.2g | Cholesterol: 70mg Powered by ESHA Nutrient Database
December 29, 2012
Beef, Chinese, Grilled, Kosher, Low Carb, Recipes, Steakhouse
beef, chinese, cooking, dinner, food, Gourmet, grill, Kosher, low carb, postaday, recipe, recipes
I really love my grill and when I pull out the Foreman grill to use in its place, I almost always feel that I really should use the big one outside (even if it is snowing). This recipe, however, I was very happy to use the Foreman.
This Asian beef was very good with the sesame, soy and ginger flavors. I served it over a bed of ramen noodles with some Asian Slaw.
Just a few ingredients.
Marinating the beef.
Here is why I really appreciated the Foreman. I really didn’t want to have to skewer all of this beef. It was so easy to just throw it on the Foreman.
Asian Beef Skewers
Cook Time: 30 mins | Makes: 4
- 3 scallions, sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fresh gingerroot, grated peeled
- 1 tablespoon rice wine vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon fresh ground pepper
- 1 garlic clove, minced
- 3/4 lb beef tenderloin, cut into 16 strips
1. Preheat a grill. If you are using wooden skewers, soak in water 30 minutes.
2. In a gallon size sealable plastic bag, combine all of the ingredients, including the beef. Seal the bag, squeezing out the air. Marinate 15 minutes.
3. With tongs, remove the beef from the marinade; discard the remaining marinade. On each of 16, six-inch, metal or wooden skewers, thread one beef strip, piercing the beef in several places.
4. Grill until cooked through, about 5 minutes on each side.
5. Serve with either chinese mustard, duck sauce and/ or soy sauce to dip the skewers inches.
December 28, 2012
Baking, Chocolate, Dessert, Kosher, Recipes, Vegetarian
baking, chocolate, cooking, dessert, food, Gourmet, Kosher, postaday, recipe, recipes, vegetarian
We welcome Maxine from Why I Am Not Skinny to the blog today. She not only has a great blog herself, but found time to make us some cupcakes (YEA!!!). Take a look at her creation and check out Why I Am Not Skinny….
I love the whole concept of *Saved by Cake* by Marian Keyes. It appeals to the baker in me, not only because of all the delicious recipes but also because I do believe that there is a therapeutic healing power in mixing, baking and creating life out of flour & eggs (amongst other ingredients).
Marian Keyes is a well-known international bestseller with many books under her belt (including Angels, Rachels Holiday, Sushi for Beginners…. Etc etc) who suffered a bout of depression (or what she terms as a nervous breakdown) and found her way out of the black hole via a mixing bowl, batter and a fair amount of sprinkles and frosting.
So I recently treated myself to a copy of the book from amazon a few weeks back and have spent my free time, pawing through the pages (and drooling over the pictures) – all the whilst wondering on which recipe I need to try out first.
After reading it cover to cover at least three times, I realised that the only way to start the book was with the combination of chocolate red velvet cake mixture with a cream cheesecake-like swirl running through it.
Red Velvet Cupcake Swirl (Marian Keyes)
110g Butter (7.3 tbls)
170g Caster sugar (11.3 tbls) + 40g (2.6 tbls) caster sugar for cream cheese layer
1 teaspoon vanilla extract + quarter teaspoon vanilla extract for cream cheese layer
40g (2.6 tbls) cocoa powder
Pinch of salt
1 Tablespoon red food colouring
1 teaspoon white wine vinegar
160g (10.6 tbls)Self-raising flour
200g (13.3 tbls) cream cheese
- To make cream cheese layer – beat together the cream cheese, egg, 40g caster sugar and ¼ teaspoon vanilla extract – place to one side
- To make red velvet mixture, melt butter and add sugar – beating well
- Add vanilla extract and mix
- Add cocoa powder and mix
- Add salt and mix
- Add food colouring and mix
- Add vinegar and mix
- All this mixing between additions of ingredients will create the magic of the red velvet mixture
- In a separate bowl, beat eggs and add to mixture
- Sieve in flour and fold through
- Divide mixture among 12 paper cases, placing red velvet mixture at the bottom, cream cheese layer in the middle and the remaining red velvet mixture on top
- Use a cocktail stick (or in my case a chopstick) – swirl the batters together (without making them one batter)
- Bake for 25-30min at 180Degree’s celcius (350 F)
December 27, 2012
Kosher, Low Carb, Lunch, Recipes, Side Dish, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, low carb, lunch, postaday, recipe, recipes, side dish, Vegan, vegetable, vegetarian
I love the idea of cooking straight from the garden. Fresh food that you grew yourself (talk about eating local) just sounds perfect. Unfortunately, I do not have the space, the skill and most importantly, the inclination, to garden. I get to rely on those who do like Andrea from Andrea’s Garden Cooking who brings this from the garden dish. Check it out and while you are at it, check out her blog Andrea’s Garden Cooking…
I am Andrea, my passion is feeding my family with foods I have grown in my garden. I get to do this year-round by freezing produce from the summer and by growing various winter squashes that can be used all winter long.
I still have half a dozen spaghetti squash in my pantry, several small ones and a large one. While the large one will likely go into a main dish, I will be using the small ones for a side dish when it is just three of us in the house. When I made my honey orange roasted chicken, I decided to make a spaghetti squash with mediterranean flavors to compliment the chicken. A little honey to brighten the squash and feta to add some sharpness.
Spaghetti Squash with Honey and Feta
1 small spaghetti squash, about 1 – 1 1/2 lbs (from the garden)
Kosher salt and freshly ground black pepper
2 Tbsp honey (local)
2 to 3 ounces feta, crumbled
1. Preheat the oven to 350F.
2. Cut the squash in half lengthwise, scoop out the seeds. Brush with olive oil, season with salt and pepper.
3. Place face down in a baking dish.
4. Bake for 30 minutes, until a knife inserted into the skin goes in easily. Remove from the oven.
5. Allow to cool a little. Use a fork to remove the “strands” into a bowl.
6. Add the honey, mix in well.
7. Heat the squash in the microwave for 1 minute. Stir in the feta. Serve immediately and enjoy!
Serves 2 – 3 as a side dish.