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More Tester Recipes, Breakfast and Barbeque. All the Basic Food Groups

This is just a quick round-up of some of things I’ve been cooking lately.  First off a couple more tester for Diet, Dessert and Dogs making an appearance.  First off is a frittata with zucchini and chard, looking incredibly bright in my afternoon lit apartment .    If you didn’t get it from the blush color, I used red chard in this.

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Next up is a tester recipe that is actually up on the original Diet, Dessert and Dogs blog, so you can give it a try!  These are the quick and easy “sausage patties” although they aren’t supposed to look as chunky as mine, my food processor decided it just didn’t want to make these happen as they were supposed to.

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The flavor is very “sausagy”, so much so that I was a bit concerned about it.  They were served up with the “smoked almond” gravy although I used roasted pumpkin seeds instead of the almonds.  I’m actually a bit surprised (and relieved) that the gravy didn’t turn out with a green tint.

Friday night, I managed to make the best loaf of challah I’ve turned out in quite awhile (if not ever) and so Saturday morning, I was obviously making french toast with the leftovers.  YUM.  It’s a classic, just use your favorite french toast recipe to replicate the joy that it is leftover Challah on Saturday morning.  Even better?  The french toast was accompanied by a large Pike Place Roast from Starbucks that didn’t cost me a penny because I found a gift card that no one was claiming at my Parent’s house.  WIN.  That’s real maple syrup surrounding the toast…provided by my Vermonter Roommate.

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Next I decided to give Isa’s Pantry BBQ sauce from the PPK blog a shot.  I used the veggies I happened to have on hand (carrots, mushrooms and peas) and was pretty happy.  I only used a tablespoon of molasses instead of the two called for, because mine is really dark and I’ve overdone it before and made sauces inedible.  I probably could’ve used a bit more, and I’m betting that’s why my sauce wasn’t quite as dark as Isa’s.  Still yummy though.

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Last but not least, another derivative of the oven-roasted brussels that I love so much.  These particular ones were dressed up with sun-dried tomatoes and walnuts.  I’ve been improving on my brussels every time I make them, and these might just be the height of perfection…

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1 lb brussels sprouts, trimmed and halved
Approx 1/2 cup sliced sun-dried tomatoes (not packed in oil)
Approx 1/2 cup walnuts, roughly chopped
1 small onion, diced
S+P to taste
1 cup water
3-4 tsp olive oil

Directions
1. Preheat oven to 400F. Put nuts and tomatoes in a bowl. cover with water and lit sit for at least 5 minutes.
2. In a glass casserole dish combine all ingredients, including (drained) nuts and tomatoes.
3. Bake for approx. 40 minutes, check halfway and flip for even cooking.

Hmmm let’s see, what comes next??  Oh right, enjoy!  So much good food, not enough time to eat it in…

Selah.

2 comments to More Tester Recipes, Breakfast and Barbeque. All the Basic Food Groups

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