thegingerchef

Recipes from My Kitchen

Just in time for the weekend!

“Zucchini Cheese on Toast.”  This is a fabulous, fancy, easy-peasy breakfast.  When you read these ingredients together, you might think there’s no way this will taste good.  And, admittedly, even *making* this dish I had those thoughts.  But it was so good, I ate all of it, and – had I a spare zucchini in my refrigerator – might have made even more (nom nom nom).

This recipe is very simple to make, and is great if you have extra squash that didn’t get used up and might be ending its life span.  They usually aren’t as pretty, might not slice as nicely.  But grating them?  Yeah, you can grate anything and it’s tasty.  For reference, I used one whole zucchini, one egg, and it covered 3 pieces of wheat bread.  I kind of wish I had fancier toast, maybe something a little heartier (that didn’t crisp in the oven as much) but this was still delicious.

Grate the zucchini (either on a hand grater or in a food processor – I recommend a hand grater, less mess to clean up, which makes this meal even faster).  Put the grated veggie in some sort of tea towel and squeeeeeeze all of the water out of it, as best you can (nobody likes soggy toast).  Mix in the egg, shallots, cheese, salt, and pepper.  I toasted my bread just a little before topping it with the egg/veg mixture – this makes the toast a little more stable when trying to spread stuff on it.  Put the toast on a cookie sheet, top it with the mix, and broil for 5-8 minutes (I think i needed 7 minutes for mine).  Try to get the veggie mix as close to the edges as you can, so the bread won’t burn under the broiler.

I think a good way to describe this is “portable quiche.”  It has a lot of the same ingredients, has a savory component to it, but is less messy than trying to scoop out a pie-wedge of goodness when it’s hot from the oven.  Also, it’s enough for one person (eh, maybe 2 if you don’t mind sharing) so you’re not eating leftover quiche the rest of the week.   …not saying leftover quiche is a bad thing, but I feel bad making more meals when there are plenty of leftovers to be consumed, and I would definitely rather cook more and re-heat less.

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Mmmm, Toasty Goodness

  • 1 large zucchini, grated
  • 1 cup mature cheddar, grated
  • 1 large egg
  • 1 shallot, finely diced
  • 3 slices bread
  • Salt and freshly ground black pepper
INSTRUCTIONS
  1. Preheat the broiler (grill for UK readers).
  2. Toast the bread and put to one side.
  3. Put the zucchini in a clean cloth and twist to squeeze out the excess liquid.
  4. Place the zucchini, cheddar, egg, and shallot in a bowl.
  5. Add a little salt and plenty of freshly ground black pepper and mix well.
  6. Lay out the toast on a baking tray.
  7. Spread the zucchini mixture on top of the toast, making sure to cover as much of the toast as possible to prevent the edges from burning.
  8. Place under the broiler at a medium heat until golden brown and bubbling (about 5-8 minutes).
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Breakfast for one, or many

So today I am going to a tea party!! I’m looking forward to it – tea with tiny, fancy sandwiches, scones, fruit.  However, it’s not until 3:30…which means a really late, really big breakfast to make it through the day. So to use some things I already had in the fridge I scoured the breakfast recipes I had and came across this one. It’s a take on a fritatta – and, as usual, I subbed ingredients where I could 🙂

The original recipe calls for 10 eggs, a couple potatoes, and the rest of the stuff. Since I’m not having a brunch party, I just cut down the ingredients…

2 eggs
2 small potatoes (about half of a baking potato)
sliced carrots (1/4 – 1/2 cup)
cabbage (I used lettuce, just as tasty)
bacon (microwave!!)
sour cream (greek yogurt)
green onions

Cook the bacon in a pan until crispy – save some of the bacon grease for the next step. I used pre-cooked, microwave bacon since I didn’t need much, and just cooked the veggies in olive oil. Slice up the potato and cook with the carrots for about 5 minutes – the veggies need to be softened. In the meantime, slice up the onion and the cabbage (or lettuce). When the potatoes are softened, add in the onion mix and cook a few more minutes. You might need to add additional olive oil, so it doesn’t all stick to the pan. Season with a little salt and pepper.

Since it’s just me, I didn’t figure I needed 10 eggs. So I just cracked two, and beat them within an inch of their life!!! Ha 🙂 I did beat them, but with just a little salt and pepper, nothing criminal. Here’s another slight variation – the recipe wants you to add the eggs to the veggie mixtures in the pan, and put the pan directly in the oven for baking. I don’t like doing that – my steel pans are not the best no-stick options, so I sprayed some Pam in a Fiesta bowl. I moved the veggies to the bowl, then poured the eggs in. I only stirred them enough to make sure the eggs were evenly distributed.

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Baked them at 375 for about 10 minutes, then checked to see how set the eggs were; and added 4 more minutes. My only advice after this is to remove the bowl from the oven with potholders, instead of your hand (OUCH!). Use a knife (or an icing spreader) to softly remove the eggs from the bowl, and slide onto a plate. top with the chives and bacon, then a big dollop (or two :-)) of the greek yogurt. 2 eggs (140 calories); bacon (80 calories); potatoes and veggies (100-150); yogurt (20 calories). And very filling!!

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The First Breakfast of 2012

Happy New Year!!  Since it’s a long weekend, I am making breakfast every day and today is a new year/new recipe kind of day 🙂  This recipe was called Amish Breakfast Casserole and was really delicious.  The main ingredient is already-made hashbrowns – I love these things.  I occasionally make my own if I have potatoes that need using, but really this is just as easy, and just as good (if not better!).

Since it was just the two of us, I halved the recipe (posted here) – but it’s easy enough to double it for more people.  First, cut up some bacon with scissors (if you don’t have kitchen-scissors, go out and get a pair, nothing fancy, just regular scissors that you can use on food only that are dishwasher-safe) and dice up half an onion.  Cook them both in a pan until the bacon is crisp and onion is clear.  The recipe called for a Vidalia onion, but I only had white – worked just as well.  You might need to drain the bacon grease off when you’re done cooking, but I found there wasn’t hardly any when the onion was mixed in with it.

While that’s cooking, mix ~2 C  of the hashbrowns (save the rest for tomorrow!), 3 eggs, ~1 C of cheddar cheese, ~1 C of swiss cheese, and ~1/2 C of cottage cheese.  When the bacon mix is done cooking, add it to all the cheeses.

Spray a pan with Pam and cook for 30 min @350.  For the last minute or so, I turned the broiler on to make sure everything was cooked well and was not mushy.  I think it turned out wonderfully!!  Very delicious, and great for a crowd (especially since it’s so quick and easy!!).

 

 

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Breakfast with a Friend

Greetings, from on-the-road!  Normally when I’m not at home, I take time off from being behind the pots and pans and let someone else do the cooking.  But I spent the night with a friend and she requested a special breakfast – I’ve made it for her a couple of times, and it’s super quick and easy – your guests will be impressed!!  You only need two ingredients, and then whatever flavor and spice you want to add.

All you need is a can of Pillsbury breadsticks and a pack of Microwave-bacon (the pre-cooked stuff).  You really need the breadsticks, and not something like pizza dough in a can – it will turn out much better.

After you roll out the sticks, season them with whatever you’d like (I used garlic salt and oregano), then lay a slice of bacon on top of each stick.  Start from an end, and roll the bacon and bread up in a spiral.

When you get to the end, connect that spiral with the next breadstick/bacon piece in line.  I usually put 4 breadsticks in one pinwheel – that gives you 3 per can.  Spray a  baking sheet with Pam and lay the pinwheels in there.

Bake at 375 (package suggestion) for 10-15 minutes.  You have to bake a little longer than what is recommended since they’re all rolled up together to make sure the bread is no longer doughy and cooked through.  You can also top with cheese if you’d like (but I think you should wait until it’s out of the oven, unlike me, and your cheese will melt better).  Serve with Eggs.  I tear off a piece of the bread and put a piece of egg on it like a sammich.  It’s also good topped with Salsa Verde (the green stuff) – a staple item at our house.  (Sorry about the picture quality – I only had my cell phone!!)

 

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A Kitchen-Sink Breakfast

So, I’ve been on travel for the last few days, and then Christmas is coming, so the cooking has been very sparse around here.  Sorry about that!!  But this morning I did make omelettes, with whatever I could find in the house.  Which turned out to be half a pack of sausage, some red peppers, onions, and pepperjack cheese.

I know it’s rather boring, so sorry about that :-p  But I don’t plan on going to the store.  I will post a few things every now and again, and promise to be back in the full swing of things in January!!

(And PS – with a little salsa verde on top, the omelettes were amazing ;-))

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Stromboli…with a twist!

Stromboli is almost a staple food in this house – I frequently make it when I’m going out of town so the Mr. can survive without me here to buy the groceries and cook him dinner 🙂  My mama made this a lot, too, and it’s her recipe I use.  But today, I did something a little different.  Instead of using all of the frozen bread to make pepperoni/cheese stromboli, I made a Breakfast version!

I cooked half a roll of sausage (and froze the rest for later), made 4 scrambled eggs, and sautéed some onions and red peppers. (The Mr. said it could have used a little cheese, and I just forgot to add it; maybe next time!).  Roll out the frozen bread, then fill with the ingredients, and bake – it took about 25 minutes.  There’s a lot of bread so it takes a while to cook and make sure the bread is no longer doughy.

I forgot to photo the before –  but here is the after!  I made two cause I thought we’d have one each.  Instead, they were gigantic, so we split one, and he will use the rest for breakfast while I’m gone.  I have to admit – they turned out a lot better than I thought they would, and I definitely see it being repeat meal (especially if we have company!).

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