Ephemeron » Recipes

Breakfast Pizza, Italian Style

Heather — Fri, 27 Feb 2009 20:40:26 +0000

Recipe Below.

Breakfast Pizza, Italian Style

Toppings go first

The finished pizza

Ingredients*
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there’s Mozzarella in it)
Salt and Pepper
Sun dried tomatoes in olive oil
red onion, thinly sliced**
fresh basil, chopped into small pieces (I used scissors and snipped it instead)

Directions
Arrange the toppings on the crust however you like. Toppings first? Yes! Trust me, it works better that way. Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the toppings on the pizza crust. Pour egg mixture evenly over the cheese. Place pizza on a baking sheet because spills are likely. Don’t use foil like I did or you’ll be peeling little pieces off the bottom of the crust. Bake in a 400° oven for 12-15 minutes or until the center is set (doesn’t jiggle).

* I don’t specify the amount/quantity of toppings, so just used your best judgment.

** I don’t really like crunchy stuff on my pizza, so I put the red onions in a zipper bag and nuked them (in the microwave) for about 30 seconds to soften them up.

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Vegetarian Tacos even meat-eaters will love!

Heather — Fri, 27 Feb 2009 18:28:25 +0000

"Vegetarian Tacos even meat-eaters will love!"

Ingredients:
2 cans reduced sodium garbanzo beans
1 packet Taco Seasoning (any brand)*
shredded lettuce
stone-ground corn tortillas, lard-free flour tortillas, or hard taco shells
diced tomatoes
avocado
shredded cheese*
sour cream*
any other items you like on your taco

Directions: Combine garbanzo beans with taco mix. For juicier filling, use all liquid from garbanzo beans. For less juicy filling, use liquid from only one can. Simmer over medium heat for 10-15 minutes, stirring occasionally. Lightly mash the garbanzo beans with a fork or bean masher. This not only keeps them from rolling out of your taco shells, but gives them a ground beef-like texture. Heat the tortillas under a broiler or in a non-stick skillet. Spread some of the bean mixture on the tortilla, then top with the other ingredients. Enjoy!

* To make this a vegan dish, make sure the taco seasoning does not include whey or milk solids, and substitute vegan cheese, such as Vegan Gourmet: www.followyourheart.com/cheese.php and sour cream, such as Tofutti’s Sour Supreme: www.tofutti.com/soursupreme.0.asp

Adapted from the Garbanzo Tacos recipe found here: vegweb.com/index.php?topic=5911.0

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Bacon Guacamole Burger

Heather — Fri, 27 Feb 2009 18:19:17 +0000

Bacon Guacamole Burger

Made with grass-fed, hormone-free ground up bovine, Niman Ranch Uncured Applewood-Smoked Bacon, and homemade guacamole!

Guacamole
1 shallot, finely chopped
2 cloves garlic, minced
1/4 – 1 jalapeño pepper (seeded), finely chopped
1 Roma (plum) tomato, diced
2 ripe avocados, diced
juice of 1 fresh lime
salt & pepper to taste (if needed)
Mix everything together, and enjoy!

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Snickerdoodles

Heather — Fri, 27 Feb 2009 06:04:42 +0000

Snickerdoodles

½ cup margarine or butter
1 ½ cups all-purpose flour
1 cup sugar
1 egg
½ teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour (does anyone actually do this?? Not me!).

Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes 24 – 36 cookies.

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Grilled salmon with oven fries and grapefruit, avocado, and spinach salad with honey lime dressing

Heather — Fri, 27 Feb 2009 05:55:08 +0000

I thought I’d try a few recipes (which I slightly modified) from the new Real Simple magazine. I was extremely pleased with the way everything turned out. It all was delicious!

Grilled salmon with oven fries and grapefruit, avocado, and spinach salad with honey lime dressing

Oven Fries
1 1/2 pounds russet potatoes, cut into wedges
3/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 400º F. Toss potato wedges with Kosher salt and pepper in a plastic zipper bag or bowl until evenly coated. Spread evenly onto a non-stick (important!) rimmed baking sheet. Roast until golden brown, stirring once half way through, for about 40 minutes.

Grilled Salmon
4 6-ounce salmon steaks (you can also use mahimahi)
1 teaspoon extra-virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper

Lightly brush 6-ounce salmon steak with olive oil, season lightly with kosher salt and pepper. Grill over medium-high heat for 5 minutes or so per side, depending on thickness, until cooked through. I use a stove-top double grill pan. You can spend hundreds of dollars on one, but I found mine at Target for $49.99 that works beautifully. They are worth every penny!

Grapefruit, Avocado, and Spinach Salad with Honey Lime Dressing
3-4 ounces fresh organic spinach (you can also use watercress)
1 pink grapefruit
1 avocado, cut into chunks
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
2 scallions, trimmed and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper

Wash spinach thoroughly and dry. Cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds. In a small bowl, combine the olive oil, lime juice, honey, salt, pepper, and scallions. Divide the spinach, avocado, and grapefruit among the individual plates. Top with the salmon and drizzle with the honey lime dressing.

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Oatmeal Coconut Blueberry Pancakes (Animal Free)

Heather — Fri, 28 Mar 2008 23:35:15 +0000

I’ve been trying to cut as many animal products out of our diet as possible for general (as well as some specific) health reasons. The following recipe is Meat Lover Approved™!

Oatmeal Coconut Blueberry Pancakes

Ingredients:
1 1/8 cup soy (WestSoy Plus Organic), almond, or other nut milk
1 cup rolled oats
2 eggs equivalent Ener-G egg replacer
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don’t use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)

Combine soy milk and oats. Allow oats to soak for at least five minutes to soften them. Whisk egg replacer with warm water until frothy and add, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine… the only kind I like). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through. Dust with powdered sugar and serve with pure maple syrup, if desired.

* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once. Using a timer is a good idea. I forgot to one time and my coconut burst into flame. That was fun.

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Blueberry Pancakes

Heather — Sat, 15 Mar 2008 21:00:59 +0000

Special Blueberry Pancakes

Ingredients:
1 cup milk (recipe calls for 1 1/4, but I found it made the batter too runny)
1 cup rolled oats
2 eggs
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don’t use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)

Combine milk and oats. Allow oats to soak for at least five minutes to soften them. Beat eggs well and add them, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine.. the only kind I like.. since it won’t burn like butter might). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through.

Makes 10-12 4-in pancakes.

* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once.

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Boobie Cupcakes

Heather — Wed, 20 Feb 2008 19:03:43 +0000

Easy Cupcakes with Cream Cheese Frosting

Cupcakes
Bake 2 dozen cupcakes using 1 cake mix (any flavor you like). Follow the directions on the box. Allow to cool.

Cream Cheese Frosting
6 ounces cream cheese
1/2 cup margarine or butter, softened
2 teaspoons vanilla
4 1/2 – 4 1/3 cups powdered sugar, sifted (I use a fine strainer in place of a sifter)

In a bowl, beat cream cheese, margarine or butter, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to make frosting of spreading consistency. Makes enough to ice 2 dozen cupcakes. Store cupcakes in the refrigerator after icing them.

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Banana Nut Bread

Heather — Mon, 10 Dec 2007 07:31:02 +0000

Don’t throw out those black bananas! Make Banana Nut Bread instead! Recipe below.

Don’t throw out those black bananas!

Loaf of Banana Bread fresh out of the oven

Serve warm with real butter. Yum!

Banana Bread

1 3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup shortening, margarine, or butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts (huh huh)

Oven 350º

In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana; shortening, margarine or butter; and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat till blended. Stir in nuts.

Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350º oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing (yeah right). Makes 1 loaf (16 servings). Another “yeah right.”

Recipe from the Better Homes and Gardens New Cook Book, 1989 edition.

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Breakfast Pizza

Heather — Sun, 09 Dec 2007 04:37:25 +0000

Ingredients:
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there’s Mozzarella)
Salt and Pepper
Crumbled sausage or other toppings if desired

Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the pizza crust. Pour egg mixture evenly over the cheese. Bake in a 450° oven for 10-15 minutes or until the center is set (doesn’t jiggle)