Bite into Brunch

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Brunch is such a quintessential weekend meal. No one wants brunch on a Wednesday, but Sunday Brunch is a must go to. I don’t love going out to lunch, mostly because I can make most of the foods and that involves me getting out of my pajamas. I prefer my brunches at home, with cartoons, and in my plaid pajama pants. If you share my philosophy on brunch, this recipe is for you! The best perk is the beermosas! Yes, that is what is pictured to the left. Its a mimosa made with West Sixth’s Transylvania Tripel.

 

Bite into Brunch
Makes 2-3 Servings

SUPPLIES NEEDED:IMG_1934
Bowls
Scale
Spoon
Beater
Waffle Iron
Brush
Cast iron pan
Sauce Pan
Spatula
Cutting Board
Knife

INGREDIENTS:
8 ounces Flour
1 ounce Sugar
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
2 Eggs
2 Eggs, Seperated
1 lb Milk
2 ounces melted butter
Sausage Links
2 Apples
Canned Pears
Shredded Coconut
Orange
Belgian Tripel
Orange Juice
Syrup

DIRECTIONS:
IMG_19381) Begin by combing the flour, sugar, salt, and baking powder.
2) Mix in the 2 eggs and 2 yolks, as well as the milk.
3) In a separate bowl, beat the egg whites until light and fluffy.
4) Gently stir the egg whites into the batter.
5) Brush the hot waffle iron with butter before pouring in the batter. Close and let it cook.
6) In a cast iron pan, begin cooking the sausage links.
7) On a cutting board, chop up the two apples and the canned pears. Toss them into a bowl and stir with coconut.
8) Slice the orange into wedges.
9) Take out the finished waffle and pour in batter for the next one.


10) Flip the sausage links to make sure they cook evenly.
11) In a glass, pour it 3/4 of the way full with Belgian Tripel (Beer) and then top with orange juice. Serve with a orange slice.
12) Begin heating up some maple syrup in a sauce pan.
13) Serve the waffles hot with a side of sausage, fruit salad, warm syrup, and a nice Beermosa!IMG_1960

Normally, I would have plated the fruit salad on the waffle, but my husband prefers it on the side. I do love the taste of fresh waffles. I think they taste even better with a bit of morning drinking and plenty of cartoons.

Upscale Pink Chicken

I probably need to come up with a better name for this meal, but it is what it is. This upscale dinner is reminiscent of what I would order at a steakhouse (though its not steak). The chicken is pink from the red wine and not from being under cooked, that I promise. This dinner is great for a date night in or when you feel like indulging yourself. The mushrooms, onion, and chicken take on the great flavor from a red wine pan sauce, and get a cute pink color as a side effect!

Upscale Pink Chicken
Makes 2 Servings

SUPPLIES NEEDED:IMG_1917
Plastic Cutting Board
Knife
Cast iron pans
Wooden Cutting Board
Can opener
Spatula

INGREDIENTS:
Ghee
Chicken Breast
1/2 an Onion
Mushrooms
Taragon
2 Cans of Spinach
Garlic Cloves
Heavy Cream
Parmesan Cheese
Red Wine

DIRECTIONS:
1) Begin heating two cast iron pans. In the larger one, add a bit of ghee or oil.
2) On the plastic cutting board, slice the chicken breast into strips. Add it to the pan with the ghee or oil.
3) Slice up the mushrooms and the half an onion on the wooden cutting board with a clean knife. When the chicken is half cooked, add the vegetables to the pan and continue to saute. Season with Tarragon.
4) Open and drain the spinach and pour into the second cast iron pan.
5) Mince the garlic cloves and add to the spinach.
6) Add some heavy cream and Parmesan cheese to the spinach and stir occasionally as it cooks.
7) Deglaze the chicken pan with red wine. Let the chicken and vegetables cook in the pan sauce until it takes on a red hue.
8) Serve right away and enjoy! IMG_1927
I should have been more careful when serving up the spinach. I usually use fresh or frozen, but decided to give canned spinach a try. It works well but its much harder to drain.

BBQ Kabob

These kabobs are a great balance between chicken and vegetables. In fact, the vegetables are at a 2:1 ratio to the chicken in this dish, and you will wish there were more. The eggplant was perfectly grilled, and the mushrooms were actually my favorite part.

BBQ Kabob
Makes 5 Kabobs

SUPPLIES NEEDED:IMG_1904
Plastic Cutting Board
Knife
Bowl
Spatula
Wooden Cutting Board
Knife
Metal Stakes
Grill
Potholder

INGREDIENTS:
Chicken Breast
Arizona Gunslinger
Eggplant
Mushrooms

DIRECTIONS:
1) Begin by cutting up the chicken on a plastic cutting board into chunks. Let it marinate for a while.
2) Put the chicken chunks into a bowl and pour on the Arizona Gunslinger BBQ sauce, stirring to coat evenly with a spatula.

3) Cut the eggplant into chunks, and wash the mushrooms.
4) Alter the ingredients as you slide them onto the metal stakes. The great thing about metal is you don’t have to pre-soak them, they are reusable, and no splinter risks!
5) Place the kabobs on the grill. Rotate once half way through cooking. IMG_1914

One Kabob ended up being plenty filling for me for dinner, and the leftovers made a terrific lunch!

Coconut Macaroons

Coconut seems to be a very derisive ingredient. People either love it or hate it with a fiery passion. I absolutely adore coconut. My birthday cake every year is coconut, I love coconut mixed into fruit, and I will eat shredded coconut by the spoon full just by itself. These macaroons are just another way to fill my craving for coconut.

Coconut Macaroons
Makes Not Enough Cookies

SUPPLIES NEEDED:
Mixer
Measuring Cups
Spatula
Lined Baking Sheet
Cookie Scoop
Oven set to 300 degrees
Cooling Rack

INGREDIENTS:
3 Egg Whites
1 Cup Sugar
1- 1 1/2 Cups Shredded Coconut

DIRECTIONS:
1) Let egg whites come to room temperature before beginning to beating them to a soft peak setting.

2) Slowly beat in the sugar a very little at a time.
3) Fold in the coconut.
4) Scoop the coconut mix onto the lined baking sheet. IMG_1867
5) Bake for 25 minutes or so, let cool on the pan for a minute or two before transferring to a cooling rack.
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Enjoy eating these cookies! They are like coconut clouds!

Vegetarian Potato Skins

Potato skins are a great appetizer because you can make them early and then just heat them up in the oven when its time to serve. These are a vegetarian version (aka no bacon!), which makes it great for any kind of party crowd. You can make them half size, but I love the full potato skin boat look.

Vegetarian Potato Skins
Makes 12 Servings

SUPPLIES NEEDED:IMG_1845
Knife
Cutting Board
Spoon
Oven heat to 400 degrees
Bowl
Fork or Potato Masher
Baking Sheet

INGREDIENTS:
6 Potatoes
Avocado Oil
Onion
Parsley
Salt
Cheddar Cheese
Butter

DIRECTIONS:
1) Begin by partially baking the potatoes for 30 minutes at 400 degrees.
2) Slice the potatoes in half and use a spoon to scoop the insides out and into a bowl.
3) Lay the skins down in a single layer on a baking sheet, coat in avocado oil and put back in to the oven to finish browning.
4) Finely chop the onion and add it to the potato.


5) Slice up part of the block of cheddar cheese.
6) Add some butter and parsley to the potatoes.
7) Mash up the potato and cheesy mixture.
8) Remove the skins from the oven and scoop the filling into them. You can chill the skins until its time to reheat them for appetizers. IMG_1859

 

Eggplant Stew

This stew is just an invention of my imagination and leftovers that I needed to use up. I love nice thick stews filled with lots of vegetables. This leftover recipe will definitely need to be made from scratch next time because it was so good!

Eggplant Stew
Makes 2 Servings

SUPPLIES NEEDED:IMG_1895
Knife
Cutting Board
Cast iron pan
Spatula

INGREDIENTS:
Garlic Rice
Half an Onion
Garlic
Mushrooms
Eggplant
Homemade Tomato Sauce

DIRECTIONS:
1) In a hot cast iron pan, begin toasting the rice.
2) Cut up the onion and garlic and add it to the pan.
3) Add about a cup of water to the pan and stir well.


4) Slice the mushrooms and eggplant and add them into the dish.
5) Stir and keep cooking.
6) Add the tomato sauce and let the rice finish cooking in the sauce and vegetable juice.
7) When the rice is done, serve up in a bowl.

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This stew is so good. I love all the onion, eggplant, and mushroom cooked in the flavor tomato sauce. The rice makes it feeling and oh so satisfying.

Sweeten Up Kugel

Kugel is amazingly delicious. I have no idea why I don’t eat it more often. This recipe works well as a sweet side for dinner, or even as a dessert! It’s definitely a sweet kugel and its absolutely amazing.

RECIPE: Sweeten Up Kugel
Makes 6-8 Servings

SUPPLIES NEEDED:IMG_1876
Knife
Cutting Board
Grater
Bowl
2 8 x 8 Baking Dishes
Oven set to 375 Degrees

INGREDIENTS:
1/2 Cup Margarine, Melted
1 Cup Grated Sweet Potato
1 Cup Grated Carrot
1 Cup Grated Apples
1/2 Cup Matzah Meal
2 Tablespoons Spiced Apple Wine
1/2 teaspoon Cinnamon
1/2 Cup White Sugar
1/4 Cup Brown Sugar

DIRECTIONS:
1) Cut and grate the sweet potato, carrot, and apple.
2) Put the shredded fruits and vegetables in a bowl.
3) Add the rest of the ingredients into the bowl, but reserving a bit of the margarine to grease the baking dish.

4) Mix everything well and then press it into the baking dish.
5) Bake in a 375 degree oven for about 45 minutes or until it starts to brown.

6) Let cool slightly but still serve warm in slices.

IMG_1893We had two dishes of kugel and each one got eaten up so fast!

All The Grains Beer Bread

The amazing thing about baking with beer grains is that they can add an amazing amount of sweetness to bread. This bread was surprisingly sweet and went great with fruit and cheese. I may pull back on the amount of grains for a more classic loaf bread for sandwiches, but I will pull out this recipe for cheese fondues and fun lunches!

RECIPE: All The Grains Beer Bread
Makes 2 Loaves

SUPPLIES NEEDED:IMG_1732
Measuring Utensils
Mixer
2 Loaf Pans
425 Degree Oven
Cooling Rack
INGREDIENTS:
8 oz Starter
18 oz Warm Water
10 oz Whole Wheat Flour
9 oz All Purpose Flour
3.5 Oz High Gluten Flour
Salt
9 oz Spent Grains

DIRECTIONS:
1) Measure out the prepared sourdough starter and mix with the warm water.
2) Using a dough hook, beat in the three kinds of flour, salt, and grains.
3) Let the dough keep kneading for a bit in the mixer until elastic.

4) Let rise for 1 1/2 hours at 75 degrees.
5) Grease two loaf pans and split the dough between there.
6) Let the bread proof for a second time for 30 minutes.
7) Bake at 425 degrees until down.
8) Let cool on a rack before slicing and eating! IMG_1745

Pepperoni Bread Done Right

My husband had some pepperoni bread while out the other day, and he was incredibly disappointed with the results. He was so disappointed that he asked me to bake pepperoni bread that would blow his mind. The results did not disappoint.

RECIPE: Pepperoni Bread Done Right
Makes 4-8 Servings

SUPPLIES NEEDED:IMG_1781
Measuring Utensils
Mixing Bowl
Cutting Board
Knife
Baking Sheet
Oven set to 375 Degrees

INGREDIENTS: 
500 ml Warm Milk
2 1/2 Teaspoons Yeast
1 Tablespoon Sugar
6 Cups Flour
Salt
1 Tablespoon Canola Oil
8 Ounces Mozzarella
Bag of Pepperoni

DIRECTIONS:
1) In a measuring cup, warm the milk and sprinkle on the yeast and sugar. Let sit to activate the yeast.
2) In a mixer, measure out the flour and add a sprinkle or so of salt.
3) Add the canola oil and milk mixture to the flour and kneed it in the mixer until a dough was formed.
4) Let rise somewhere warm until about double in size for about an hour and a half to two hours.

5) Press out the dough on a greased baking sheet.
6) Slice the mozzarella cheese into thin slices.
7) Layer the pepperoni and mozzarella cheese in rows on the bread dough. You should have three rows of each and be sure to overlap within each row.

8) Roll and tuck the dough before backing in a 375 degree oven until done.
9) The dough should be nice and crispy brown on the outside.
10) Slice and serve while warm for the best results, but its good leftover as well.

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A cheesy pepperoni bread that is just done right! No big gaps, crunchy yet soft bread, and plenty of filling. Not a single bite of this bread will be without cheese and pepperoni!

Meat Free Burger

During college, I lived with quite a few vegetarians and we also had vegans that would regularly stop by for dinner. While I never got the hang of vegan baking (Trust me all the recipes would have been improved with real chocolate chips), I do make some delicious vegan and vegetarian friendly dinner. These burgers are one of my favorite things to make because they give the satisfying feeling that comes with meat, while being meat free!

RECIPE: Meat Free Burger
Makes 4 Servings

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SUPPLIES NEEDED:
Cutting Board
Food Processor
Cast iron pan
Spatula

INGREDIENTS: 
Sweet Potato Fries
Garlic
Pinto Beans
Green Salsa
Wheat Germ
Hamburger Buns
Ketchup
Mustard
Pickles

DIRECTIONS:
IMG_17681) If you want fresh sweet potato fries with your dinner, I recommend heating up an oven to 400 degrees before you cut up the sweet potatoes. Grease down a baking sheet. Lay down the potato in a single layer, toss it into the oven while you prep the rest of the meal.
2) Peal the garlic and add it to the food processor. Process until minced.
3) Add pinto beans to the garlic and puree.
4) Add some green salsa for some color and spicy flavor.
5) Add wheat germ to the pinto bean mixture until the mixture can be formed into patties without falling apart or sticking too much. There should be enough to make 4 patties, even though I only made two and left the rest of the mixture for lunch the next day. IMG_1772

6) Heat up a cast iron pan and cook the burgers, flipping to make sure the sides evenly brown.
7) Place the patty on the buns and top with ketchup, mustard, and pickles, just like you would a good old fashion American style burger.


8) Serve with the sweet potato fries that you can lightly salt and have paprika ketchup for dipping. (Not pictured because I was too excited to eat them that I forgot to take a picture…whoops!). IMG_1775

These burgers may be meat free, but the pinto beans and wheat germ really come together with a great flavor and satisfying texture. While definitely not as good as a real burger with freshly ground beef and bacon for the patty, it definitely satisfies a basic burger craving. If you have vegetarian or vegan friends, they will appreciate you making this recipe for them!