Brunch

Brunch! Mini Quiche Cups and Spicy Skillet Potatoes

I love brunch! It is always so filling and flavorful. I have always wanted to make these egg cups, and have tried a number of different recipes for it in the past. This time I adapted the recipe found on this blog, and it turned out great! The recipe called for heavy cream, but this can very easily be replaced with milk. I consider myself a dairy reducer and make as many vegan choices as I can, but once in a while I do enjoy a good traditional brunch. 🙂

The best thing about these muffin cups is that they stay for a few days in the refrigerator quite well. I packed the cups with a number of veggies: peppers, onion, broccoli and spinach and topped with just a little bit of sharp cheddar.  On the side was spicy and delicious breakfast potatoes! So easy to make and so delicious. I hope you enjoy it as much as I did!

Mini Quiche Cups

You Will Need:

  • 12 eggs
  • Veggies: 1 cup broccoli florets,   1/2 medium onion, a few handfuls of spinach,  1/2 large red pepper, diced finely (you can add any veggies you like)
  • 3/4 cups milk
  • Grated sharp cheddar (can easily be optional)

dsc_0021dsc_0043

To Prepare:

  1. In a pan, saute 1/2 medium red onion for a few minutes, add in red pepper, broccoli, saute for a few more minute, add salt  and chopped spinach at the very end and remove from flame. Allow this mixture to cool.
  2. Preheat the oven to 375 °
  3. In a large mixing bowl, combine milk and eggs and whisk, add the cooled veggies. I used milk instead of heavy cream, but heavy cream will allow for a slightly fluffier consistency.
  4. Using a greased 12 cup muffin pan, ladle the mixture into the cups evenly.
  5. Top the cups with cheese.
  6. Bake for 20-25 minutes. I usually stick a fork into it to make sure the cups are firm, and then remove.
  7. Allow to cool and serve! Hint: Tastes awesome with salsa.

dsc_0077

dsc_0082

Skillet Potatoes:

dsc_0027

You will need:

  •  4 red potatoes,  diced into cubes
  • 1 med onion, and 1 red pepper, chopped into large chunks
  • 2 serrano chilies (seeded if you like less heat)
  • Paprika
  • 2 cloves of garlic
  • Pepper
  • Scallion for garnish

dsc_0026

dsc_0024To Prepare:

  1. Saute onion, chillies and pepper  in a skillet
  2. Grate in 2 cloves of garlic
  3. Add 1 tsp paprika and season with salt and pepper to taste
  4. Add potatoes, stir and reduce flame to medium.
  5. Cover, and cook for 10-15 minutes, stirring occasionally. This is one of those dishes where it’s ok for the bottom to char a little bit, it adds flavor.
  6. Once the potatoes are cooked through, season with scallions and serve!

Makes 4-5 servings

dsc_0075

 

dsc_0073

Advertisements

Cornmeal Pancakes with Cashew Cream and Fruit

DSC_7292_2This long weekend I made myself a delicious brunch of cornmeal pancakes and cashew cream! I didn’t want to scare anyone off with it in the title, but this recipe is both vegan and gluten free! I am not a vegan, but I do try to experiment with different vegan and gluten free options from time to time.  After experimenting with several different batter recipes, I settled with one similar to Mark Bittman’s Hoecakes with Fruit.

Cornmeal, or polenta is a course flour made from dried corn. It is a low-carb food high in vitamins A and C. It is a great option for those who have gluten allergies or just feel like trying out this whole  new gluten-free craze. I served the pancakes with some cashew cream, raspberries and blueberries, and some real maple syrup. The result was delish!  Try it out sometime!

You will need:

  • Instant or Quick  Cooking Polenta/Cornmeal (about 1 1/2 cups)
  • 1 cup of unsweetened vanilla almond milk
  • 1 tsp lemon juice
  • 1 tsp salt
  • 3 tablespoons of vegetable or canola oil
  • Hot water
  • Whole, unsalted cashews (a handful)
  • Vegetable cooking spray

DSC_7356_2

Directions:

1. In a mixing bowl, add about 1 1/2 cups of the polenta and 1 tsp salt.

2. Pour in 1 cup of boiling water and mix. It will begin to clump.  Add 1 1/2 cups of unsweetened vanilla almond milk, 3 tbsp oil  and 1 tsp lemon juice. Keep stirring. The polenta will absorb the liquid. Keep adding hot water until it is a pourable consistency. Optional: add a tablespoon of sugar if you’d like a sweeter pancake.

3. Heat a pan and spray it with cooking spray. Wait until it is hot enough that water can dance over the pan. Ladle some of the mixture. Wait for one side to brown, slowly peel the pancake away from the pan and flip. The pancakes will be thinner than normal pancakes, and will be more similar to a crepe. Let it cook for a little while on the other side and you’re done!

This batter should comfortably serve 2 people.

DSC_7346_2

Cashew Cream

As previously featured in my Swiss Chard Saag, cashew cream is made by blending cashews with enough water to cover the cashews, until it forms a thick paste. The faster the blender, the creamier the paste. It has an unbelievable sweetness and creaminess, and it is non-dairy!

DSC_7336_2If you try out this recipe or used any other variations for the batter, please leave a comment or email me at stufftdc@gmail.com. I hope you enjoy and eat till you’re stufft!