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Green Eggs & Ham

2/28/2021

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Green Eggs & Ham

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4 Servings

Preheat a grill pan set to medium heat. Brush both sides of each slice of sourdough with EVOO and grill them for 3 – 4 minutes per side until toasty and beautiful grill marks have formed. Rub the toasted bread with the smashed garlic.

In the meantime, preheat a non-stick frying pan set to just below medium heat. Add a splash of EVOO, the spinach, ½ tsp. garlic powder, ¼ tsp. red pepper flakes, and a generous pinch of salt. Cover and cook until spinach is wilted.

Transfer the spinach to a bowl and keep it covered. Add another little drizzle of EVOO to the same frying pan and let that heat up. Add the veggie bacon and cook according to package directions until nice and golden brown and crispy. Transfer the bacon to a plate.

Add another splash of EVOO to the same frying pan. Once heated, crack in the eggs and season each egg with salt, pepper, and pepper flakes. Cook until whites are set, and yolks are at desired doneness.

For assembly, lay out your grilled toast and start by adding ½ a sliced avo and a sprinkling of the everything bagel spice. Top with 2 slices of veggie bacon, a fried egg, a sprinkling of cheddar, and dollops of the cooked spinach. Garnish with chives and ENJOY!

Grocery List

EVOO
4 Large Free-Range Eggs
4 Pieces Sourdough Bread
8 Pieces Veggie Bacon (I used Yves Veggie Cuisine)
2 Avocados, sliced
1/3 C Old Cheddar, shredded
2 cloves Garlic, lightly smashed
Everything Bagel Seasoning
Fresh Chives
Sea Salt & Cracked Pepper
6 C Packed Baby Spinach
- EVOO
- Red Pepper Flakes
- Garlic Powder
- Sea Salt

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Creamy Celery & Potato Soup

2/26/2021

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Creamy Celery & Potato Soup

Prep Time:
Cook Time:

Yields:

Begin melting the butter in a medium sized sauce pot set to medium. Once bubbly and melted, add the garlic, onion, and a good pinch of sea salt & cracked pepper. Stir and cook for 3 minutes. Add the celery and another generous pinch of both salt and pepper. Cover, stir and continue to cook for 5 or so minutes.

Add the cubed potatoes, once again adding salt and pepper. Cover and cook 5 minutes longer.

Stir in the flour until you cannot see any patches of white. Continue to stir and cook for 2 minutes. Slowly pour in the broth, scraping the bottom of the pot for any bits. Pour in the milk, stir, and wait for the soup to come to a boil. Once boiled, reduce heat to medium low, add about ½ tsp. sea salt, cover, and simmer for 20 minutes.

Stir in a few dashes of ground nutmeg. Taste and adjust salt / pepper if desired.

For service, garnish each bowl with a sprinkling of shredded cheddar, some fresh chives, and the celery leaves. ENJOY!

Grocery List

4 Tbsp. Unsalted Butter
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
4 C Celery, sliced
1 Large Russet Potato, peeled & diced into small cubes.
3 Tbsp. AP Flour
2 C 2% Milk
2 C PC Brand Plant-Based Chicken broth (Veg Broth Works too)
½ Tsp. Red Pepper Flakes
½ Tsp. + Sea Salt
Cracked Pepper
Nutmeg
Shredded Old Cheddar - Garnish
Fresh Chives – Garnish
Celery Leaves - Garnish

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Scottish Mushroom Stew

2/24/2021

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Scottish Mushroom Stew

Prep Time: 20 Min
Cook Time: 4- - 45 Min

Yields: 5 - 6 Servings

Begin melting the butter together with the garlic & pepper flakes in a 12” cast iron skillet set to medium. Once bubbly and melted, let the garlic simmer for a minute (without burning) before adding in the sliced onions and fresh thyme. Season with salt & pep, stir, and cook for 6 – 7 minutes. Add the carrots and season again with salt and pepper. Stir and continue to cook for 4 – 5 minutes. Add the creminis along with another generous pinch of salt and pepper, stir, and cover for approximately 5 minutes until mushrooms have cooked down significantly.

Stir in the tomato paste and let that cook for a minute before sprinkling in the all-purpose flour. Stir until raw flour has disappeared and cook for a minute or two. Add the red wine, making sure to scrape the bottom of the skillet for any crispy bits. Next, pour in the broth, Worcestershire sauce, and browning sauce. Bring to a boil and once bubbly, add the bay leaf and half a teaspoon of salt, reduce heat to medium low, cover, and simmer for 20 minutes.

Grocery List

3 Tbsp. Unsalted Butter
2 Onions, halved and sliced
1 large Carrot, peeled, halved lengthwise, and sliced
680g Cremini Mushrooms, sliced
4 cloves Garlic, crushed and minced
2 Tbsp. Tomato Paste
1/3 C Red Wine
400ml PC Brand Plant-Based Beef Broth (Or Vegetable Broth)
2 Heaping Tbsp. AP Flour
4 sprigs Fresh Thyme
4 Tbsp. Vegetarian Worcestershire Sauce
1 Tbsp. Browning Sauce
½ Tsp. Red Pepper Flakes
½ Tsp. + Sea Salt
1 Bay Leaf
Cracked Pepper

Here's a link to the original recipe and inspiration for my version.
tinnedtomatoes.com/2020/05/scottish-mushroom-stew.html

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Russet Brunch Bowl

2/21/2021

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Russet Brunch Bowl

Prep Time:
Cook Time:

Yields: 4 Servings

Preheat oven to 400 F

Begin melting ¼ C butter in a skillet set to medium heat. Once bubbly and hot, add the pepper flakes, halve the russet potatoes lengthwise, and place them flesh side down in the skillet. Let those sizzle and brown for about 5 minutes until golden brown and seared.

Flip the potatoes over onto the skin side. Pour in the broth and add the thyme, rosemary, garlic, and remaining ¼ C butter, scattering everything throughout the pan. Season each potato liberally with sea salt before putting them into the oven to bake.

Bake 35 – 40 minutes until fork tender.

Grocery List

398ml can Tomato Sauce Beans
4 Large Free-Range Eggs
1 C Old Cheddar, shredded
2 Large Russet Potatoes
6 cloves Garlic, crushed
4 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
½ C Unsalted Butter, divided (2 x ¼ C)
3 C PC Brand Plant-Based Chicken Broth (Or Veg Broth)
½ Tsp. Red Pepper Flakes
Sea Salt / Cracked Pepper
Turmeric
EVOO
Fresh Chives for Garnish

In the meantime, empty the contents of the beans into a small saucepot. Cover, set to medium low, and simmer until needed.

With 5 minutes left on the potatoes, begin heating a Tbsp. or so of EVOO in a medium sized frying pan. Once heated, carefully crack in the eggs, and season each one with sea salt, cracked pepper, red pepper flakes, and a few dashes of turmeric. Fry until whites are set and yolk is cooked to your liking.

For service, spoon some beans onto the bottom of a shallow bowl. Nestle the potato into the beans and gently smash it up a little so it’s not quite so tall. Sprinkle over ¼ C cheddar per bowl and place the egg on top of the potato. Spoon over some of the pan juice from the potatoes before finishing with a sprinkling of fresh, chopped chives. ENJOY!

Preparing these in the fondant style makes them smooth like butter and absolutely delicious.

Perfectly tender russet, nestled in to a bed of tomato beans and topped with a turmeric fried egg, cheese, and some herbage.

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Baked Feta Fusilli

2/19/2021

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Baked Feta Fusilli

Prep Time: 15 Min
Cook Time: 40 Min

Yields: 4 Servings

Preheat your oven to 400 F

Place the tomatoes into a large baking dish and drizzle them generously with EVOO. Season with salt and pepper and toss until all of the tomatoes are coated. Next, nestle the brick of feta cheese in the center of the dish, surrounding it with the tomatoes. Drizzle the feta with more EVOO followed by sprinkling over the pepper flakes, ½ tsp. sea salt, sundried tomatoes, garlic, Greek seasoning, and fresh thyme.

Place uncovered in the oven to bake for 40 minutes.

In the meantime, bring a large pot of cold, salted water to a boil on medium high heat. With 10 minutes left in the cook time of the feta, add your fusilli to the boiling water and cook according to package directions. Strain and set aside.

Grocery List

EVOO
375g Dry Fusilli Pasta
400g Container Greek Feta Cheese
1.5 lbs Medley Cherry Tomatoes
4 cloves Garlic, crushed & minced
1 Tbsp. Sundried Tomatoes in Oil, chopped
½ Tsp. Red Pepper Flakes
½ Tsp. Club House Greek Seasoning
4 sprigs Fresh Thyme
½ Lemon, juice only
2 Tbsp. Fresh Basil, chopped
¼ C Fresh Parsley, chopped
1 Tsp. Fresh Mint, chopped
½ Tsp. + Sea Salt
Cracked Pepper
Grana Padano, Fresh Herbs - Garnish

Before removing the feta from the oven, switch the oven to BROIL 500 F for 2ish minutes until there is some nice charring on the feta and top layer of tomatoes. Remove from oven and set onto a wire cooling rack.

Pluck out the thyme sprigs before stirring everything together to create a creamy sauce. Squeeze in the lemon juice, and stir in the fresh basil, parsley, and mint. Taste and adjust salt if desired. Add the cooked pasta to the dish and stir until evenly coated.

For service, garnish each serving with fresh, chopped herbs and some grated grana Padano cheese. ENJOY!

A beautiful start to a beautiful dish. A block of tangy feta cheese, nestled into a bed of medley tomatoes, garlic, sundried tomatoes, and seasonings.

Once cooked, the fresh herbs and lemon juice are added, thyme plucked out, and everything is stirred together to create a lusciously creamy and delicious feta sauce.

Out of the oven, she's gorgeous!

It's incredibly satisfying breaking apart this brick of feta cheese.

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Huevos Taco Bowls

2/16/2021

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Huevos Taco Bowls

Prep Time: 15 Min
Cook Time: 10 Min

Yields: 4 Servings

Empty the contents of the refried beans into a small sauce pot. Set to medium low, cover, and simmer until warmed thoroughly.

Preheat oven to 350 F. Wrap the taco bowls in tinfoil and place into preheated oven for 5 – 7 minutes until warmed through.

In a small bowl, stir together the tomatoes, green onions, cilantro, lime juice, and salt to taste.

Heat a little EVOO in a large frying pan set to medium. Once heated, crack in the eggs and season them each with salt, pepper, and pepper flakes. Cook until whites are set and yolks are cooked to desired doneness.

For service, spoon refried beans into the bottom of the warmed taco bowl. Sprinkle with cheddar followed by placing your fried egg on top. Garnish with more cheddar, sliced avo, and fresh pico. ENJOY!

Grocery List

EVOO
4 Large Free-Range Eggs
398ml can Refried Beans
4 Old El Paso Taco Bowls
¾ C Tomatoes, chopped
2 Green Onions, chopped
1 Tbsp. Fresh Cilantro, chopped
Zest & Juice of ½ Lime
Salt to Taste
1 Avocado, sliced
1/3 C Old Cheddar, shredded
Cracked Pepper
Red Pepper Flakes

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Potato Hash Skillet

2/13/2021

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Potato Hash Skillet

Prep Time: 15 Min
Cook Time: 25 - 30 Min

Yields: 2- 4 Servings
How Hungry Are you? :)

Preheat oven to 350 F

Begin melting the butter & pepper flakes in a large skillet set to medium heat. Once bubbly, add the onion and bell pepper. Season with salt, stir, and cook 5 minutes. Add the potatoes, chili, garlic & un powders, cumin, cayenne, and a generous hit of sea salt and cracked pepper. Pour in the broth, stir, and cover. Cook for 10 – 15 minutes, stirring and adding broth if needed until potatoes are tender. Add the spinach, season again with salt and pepper, and cover until spinach is wilted.

Make four wells in the skillet and add a few drops of oil into each well. Crack your eggs into the wells and season each egg individually with salt, pepper, and pepper flakes. Sprinkle the cheese over the entire dish.

Grocery List

EVOO
4 Large Free-Range Eggs
3 Tbsp. Unsalted Butter
1 Large Russet Potato, cut into small cubes
1 Yellow Onion, chopped
1 Bell Pepper, chopped
1 C Fresh Tomatoes, chopped
2 C Fresh Spinach
1/2 Tsp. Red Pepper Flakes
1 Tsp. Chili Powder
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
½ Tsp. Cumin
1/8 Tsp. Cayenne
¼ C PC Brand Plant Based Beef Broth (Or Vegetable Broth)
¾ C Monterey Jack Cheese, shredded
Fresh Cilantro
Sea Salt & Cracked Pepper

Place into the oven and bake for 10 – 12 minutes until whites are set and yolks have just set.

Remove from oven, sprinkle with fresh cilantro, and serve immediately. ENJOY!

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Lasagna Soup

2/10/2021

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Lasagna Soup

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 5- 6 Servings

Fill a large pot with cold, salted water, and set to medium high heat. Once boiled, add the lasagna noodles, and cook according to package directions. Strain and lay the noodles out to cool. Once cooled, you can either cut them into thin strips, or cut the noodle in half lengthwise and chop them from there. Set aside until needed.

In the meantime, begin heating the EVOO, garlic, and pepper flakes on medium heat in a medium sized pot. Once heated, let the garlic sizzle for a minute before adding the onion, bell pepper, cheese rind, thyme, oregano, and a good pinch of salt and pep. Stir and cook for 6 – 7 minutes. Add the sundried tomatoes, tomato paste, and another pinch of salt. Stir and continue to cook for 2 minutes.

Add the crushed toms, water, and broth. Bring to a boil. Once boiled, reduce heat to medium low and add the bay leaf, half the chopped parsley, Italian seasoning, garlic powder, ¾ Tsp. sea salt, and YVES veggie crumble. Stir, cover, and simmer for 25 minutes.

In a medium sized bowl, combine the ingredients for the ricotta filling and set aside.

Grocery List

8 Dry Lasagna Noodles
340g package YVES Veggie Ground
4 Tbsp. EVOO
1 Yellow Onion, diced
1 Bell pepper, diced
4 cloves Garlic, crushed & minced
1 Tbsp. Sundried Tomatoes in oil, chopped
3 sprigs Fresh Thyme
1 sprig Fresh Oregano
1 Tbsp. Tomato Paste
796ml can Crushed Tomatoes
1 L PC Brand Plant-Based Chicken Broth (Or Vegetable Broth)
1 C Water
Rind of a Hard Cheese (Parm, Grana Padano, Romano)
1 Tsp. Italian Seasoning
1 Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Bay Leaf
2 Tbsp. Fresh Basil, chopped
½ C Fresh Parsley, divided (2 x ¼ C)
¾ Tsp. + Sea Salt / Cracked Pepper

RICOTTA TOPPING

475g Full Fat Ricotta,
¼ C Grana Padano Cheese, grated
¾ Tsp. Sea Salt
Cracked Pepper

Taste the soup and adjust salt if desired. Stir in the fresh basil and remaining parsley. For service, add a handful of the chopped noodles to a bowl and ladle some soup in. Finish with a dollop of the ricotta filling, and a garnish of additional grated cheese and fresh herbs if desired. ENJOY!

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Gnocchi, Cauli, & Broccoli Cheese Skillet

2/8/2021

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Gnocchi, Broc, & Cauli Cheese Skillet

Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 5 - 6 Servings

Preheat oven to 375 F

Set a large saucepot filled with cold water to medium high heat. Once boiled, add the florets and cook for 6 – 8 minutes until just a bit over halfway cooked. Strain and set aside.

In the meantime, begin heating the butter in a large, 12” skillet set to medium heat. Once heated and bubbly, add the onions, garlic, and pepper flakes. Season with sea salt, stir, and cook for about 5 minutes. Stir in the flour until everything is coated and continue to stir and cook for another minute. Whisk in the milk, making sure to scrape up anything at the bottom of the pan. Then, pour in the cream and stir.

Bring to a boil. Once boiled, reduce heat to medium low, and add the ½ tsp. salt, white pepper, vegeta, nutmeg, garlic, and onion powders. Stir and simmer for 5ish minutes until nice and thick.

Grocery List

500g Uncooked Gnocchi
6 C Mixed Florets (Broccoli & Cauliflower)
3 Tbsp. Unsalted Butter
1 Yellow Onion, diced
3 cloves Garlic, crushed & minced
2 Heaping Tbsp. AP Flour
2 C Whipping Cream
1 C 2% Milk
1 C Mozzarella, shredded
1 C Extra Old Cheddar, shredded
½ Tsp. Red Pepper Flakes
½ Tsp. Vegeta Seasoning
1 Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. White Pepper
½ Tsp. + Sea Salt
Few Dashes Nutmeg

CRUMB TOPPING

¾ C Panko Crumbs
2 cloves Garlic, grated
1 Tsp. Italian Seasoning
EVOO
Sea Salt

Remove from heat and whisk in the mozz & cheddar in batches. Once thoroughly combined and all cheese has been added, taste and adjust salt if desired. Fold in the uncooked gnocchi and florets.

In a small bowl, whisk together the Italian seasoning, panko, a few pinches of salt, and garlic. Add EVOO 1 Tbsp. at a time until breadcrumbs begin to clump together and look a bit wet.

Sprinkle the crumb mixture over the skillet before putting it in the oven. Bake 20 – 25 minutes until bubbly and golden on top. If desired, switch the oven to BROIL 500 F for a minute or so at the end to develop an even darker crust.

Remove from oven and set onto a wire cooling rack. Serve and garnish with fresh herbs if desired. ENJOY!

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Cheesy Potato Egg Baskets

2/7/2021

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Cheesy Potato Egg Baskets

Prep Time: 10 Min
Cook Time: 1 Hr 25 Min

Yields: 6 Egg Baskets

NOTE: 1. According to the original recipe, potatoes should "shred" after fully cooling out of the oven. I did not have success in this department. They were mashing as they made their way out of the grater. If this happens to you, don't spook! I went ahead anyways and everything was delicious! 2. Time is of the essence when these are finished cooking. Every minute they sit in their slots, they continue to cook. Have your serving dishes and utensils set up prior to serving. This way they go from tin to mouth in as little time as possible ;)
Here's a link to the Pioneer Woman's recipe! www.thepioneerwoman.com/food-cooking/recipes/a10962/eggs-in-hash-brown-nests/

Preheat oven to 400 F

Poke the potato several times with a fork, piercing through the thickest parts of the potato. Place the potato on a baking sheet and bake for approximately an hour or until fork tender. Remove from oven and allow to cool almost completely. Peel off the skin carefully and grate the cooked potato. (It’s ok if it looks more like mash than shreds)

Grocery List

6 Large, Free-Range Eggs
1 Large Russet Potato
8 Tsp. Monterey Jack Cheese, shredded
Sea Salt / Cracked Pep
Red Pepper Flakes
Fresh Chives

Increase the oven’s temperature to 425 F

Spray the inside of 6 muffins slots on a muffin tin with cooking spray. Fill each tin with approximately 3 Tbsp. of potato, gently pressing it against the sides and down into the bottom to form a basket / bowl. Don’t overwork or press to firmly against the sides. Spray each of the baskets with cooking spray and sprinkle each with sea salt and cracked pepper.

Bake for 12 – 17 minutes. Baskets should be toasty brown around the edges and should easily rotate in their muffin slots. Watch to make sure they do not burn! Remove from oven and allow to cool down for 5 minutes. Spoon a tsp. of shredded cheese into the bottom of each basket followed by carefully cracking an egg into the basket. Sprinkle each egg with salt, pepper, and pepper flakes. Carefully sprinkle over the remaining 2 tsp. of cheese between the baskets.

Return to the oven to bake for anywhere from 10 – 15 minutes, depending on how you like your eggs. Remove from oven when whites / yolks are set. Remove from muffin tin and serve right away. (Every minute counts when serving as the eggs will continue to cook in the baskets!) Garnish with fresh chives & ENJOY!