6-8 slices of colby jack cheese, or preferred cheese
salsa
2 roma tomatoes, diced
3 tbsp diced red onion
1/2 fresh jalapeno, diced finely
Juice from 1 lime
3 tbsp cilantro
other, optional
Sour cream, taco meat of choice, avocado,etc
Instructions
Preheat oven to 375
Place slices of cheese on parchment lined baking sheet with few inches in between slices
Bake for about 5 minutes or until bubbly and just starting to brown at edges
Remove baking sheet and let cool a couple minutes
Carefully pick up slices and place in muffin tin to form a cup shape, let cool additional 10 minutes
salsa
Place roma tomatoes, onions, jalapeno, lime juice and cilantro in medium covered bowl in fridge for at least 30 minutes, or serve immediately -it gets more flavorful the longer it is in the fridge
PEANUT BUTTER CORNFLAKE COOKIES
Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!
INGREDIENTS:
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes
DIRECTIONS:
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying.
May 12, 2018
UBC Cinnamon Bun Recipe
YIELD: 18 Large Cinnamon Buns
INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon
METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.
Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!
May 05, 2018
Saucy Skillet-Poached Eggs
Ingredients
2 tablespoons extra-virgin olive oil 1 cup chopped yellow onion 1 cup chopped red bell pepper 3 garlic cloves, chopped 1/4 cup water 2 teaspoons red wine vinegar 1 teaspoon chopped fresh oregano 3/4 teaspoon kosher salt 1 (28-oz.) can unsalted crushed tomatoes 1 ounce feta cheese, crumbled (about 1/4 cup) 4 large eggs 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives 1 tablespoon fresh oregano leaves
Step 1
Preheat oven to 375°F.
Step 2
Heat oil in a large cast-iron skillet over medium. Add onion and bell pepper; sauté 10 minutes. Add garlic; cook 2 minutes, stirring occasionally. Add 1/4 cup water and next 4 ingredients (through tomatoes). Bring to a simmer; cook 10 minutes or until sauce is slightly thickened. Stir in feta.
Step 3
Form 4 (2-inch) indentations in sauce with the back of a spoon. One at a time, crack eggs into a small custard cup, and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs. Place pan in oven and bake at 375°F for 12 minutes or until whites are set. Sprinkle with chives and oregano. Divide sauce and eggs among 4 shallow bowls.
Add these Crispy Onion & Carrot Fritters to dinner for a flavorful, vegetable-packed side dish! A dollop of cumin yogurt tops it off. Vegan & gluten-free!
Add these Crispy Onion & Carrot Fritters to dinner for a flavorful, vegetable-packed side dish! A dollop of cumin yogurt tops it off. Vegan & gluten-free!
INGREDIENTS
1/2 cup unsweetened non-dairy yogurt
1 1/2 teaspoons ground cumin, divided
1 tablespoon lemon juice
2 tablespoons cilantro, finely chopped
1/4 teaspoon salt
1/2 cup + 2 tablespoons chickpea flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon fennel seeds
1/4 teaspoon ground turmeric
1 teaspoon lemon juice
7-8 tablespoons water
2 cups yellow onion, thinly sliced (1 large onion)
1 cup carrots, grated
2 tablespoons cilantro, stems and leaves chopped
1/2 jalapeno, seeded and finely chopped
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
INSTRUCTIONS
To make the yogurt sauce: In a small bowl, stir together the yogurt, cumin, lemon juice, cilantro and salt. Taste for seasoning; add more salt or lemon juice to your taste and set aside.
In a medium bowl, whisk together the chickpea flour, cornmeal, baking powder, salt, ground cumin, fennel seeds, and turmeric. Add the lemon juice and 7 tablespoons of the water. Mix to combine. The consistency should be like thick cream. If it seems thin, add a touch more chickpea flour, or if it is too thick you can add a bit more water.
Add the sliced onions, grated carrot, cilantro, jalapeno, garlic, and ginger to the batter and stir until all the vegetables are coated in the batter.
Line a plate with paper towel and set aside.
Heat a skillet over medium heat; use a nonstick pan or a tiny bit of cooking oil. Once it is hot, add the batter one tablespoon at a time, using the back of the spoon to flatten them out a bit. Depending on the size of your pan, you can cook about 4 at a time without crowding them. Fry the fritters for about 2-3 minutes on the first side, until a deep golden brown. Flip and cook for another 2 minutes or so.
Transfer the fritters to the paper-towel lined plate. Cook the remaining fritters in batches.
Serve hot with the cumin yogurt sauce.
Note: To keep the fritters warm while you cook the rest of the batch, you can place them on a baking sheet in a 325F oven.
APRIL 13, 2018
Mexican Street Corn Dip
INGREDIENTS
2 tablespoons unsalted butter
1 white onion, minced
3 garlic cloves, minced
3 cups corn kernels (fresh or thawed)
2 tablespoons all-purpose flour
½ cup whole milk
¼ cup heavy cream
1½ cups shredded Monterey Jack cheese
Tortilla chips
½ cup chopped fresh cilantro
½ cup crumbled cotija cheese
⅓ cup sour cream
½ teaspoon cayenne pepper (or more as needed)
2 limes, cut into wedges
DIRECTIONS
1. In a medium pot, melt the butter over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
2. Add the corn and sauté for 2 to 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
3. Add the milk and cream and bring to a simmer. Simmer for 3 to 4 minutes. Stir in the Monterey Jack cheese until it’s fully melted.
4. Arrange the tortilla chips in an even layer on a platter, and pour the corn mixture evenly over it.
5. Sprinkle the cilantro and cotija cheese evenly over the dip, and drizzle the sour cream across it. Sprinkle with cayenne pepper, then serve immediately with lime wedges.
April 07, 2018
Slow Cooker Pork
Ingredients
∙ Serves 6
Ingredients
Gluten free
∙ Serves 6
Meat
2 lbs Pork sirloin, roast
Produce
1 (16 oz) package Broccoli, frozen
3 Garlic cloves
Canned Goods
1 cup Beef broth
Condiments
1/4 cup Oyster sauce
1/4 cup Tamari sauce
Baking & Spices
1/4 cup Brown sugar
1/4 cup Cornstarch
Oils & Vinegars
1 tsp Sesame oil
Liquids
1/4 cup Water
INSTRUCTIONS
In a 4-6 quart slow cooker add the beef broth, tamari, oyster sauce, brown sugar, sesame oil and garlic cloves. Whisk until smooth.
Add in the pork and stir to coat with the sauce.
Cover and cook on low for 3-4 hours. Remove the lid and turn to high. Make a cornstarch slurry by mixing the cornstarch and water in a small bowl. Add the slurry to the slow cooker and stir in well.
Add in the broccoli* and stir in. Cover the slow cooker and cook on HIGH for about 30 minutes, until the broccoli is cooked through and the sauce is thickened by the cornstarch.
April 01, 2018
Pizza Spaghetti Squash
Ingredients
1 spaghetti squash halved vertically and seeded
1 red bell pepper halved and seeded (or 1 roasted red pepper)
1 recipe cashew mozzarella add 1 tbsp nutritional yeast and 1/8 tsp ground black pepper
1/2 cup arrabbiata pasta sauce (or other pasta sauce of choice)
1 medium zucchini thinly sliced into quarter-moons
1/4 yellow onion diced
additional dried oregano and red pepper flakes to taste
(optional) fresh basil or parsley, for topping
Instructions
Preheat the oven to 350 degrees Fahrenheit. After you've fully removed the guts from the squash, use a fork to poke a few holes in the flesh. Place them, concave side down, in a baking dish. Add two cups of water to the dish. If you aren't using pre-roasted pepper, add that to the dish, too.
Bake for about 45 minutes (removing the pepper earlier if needed), or until soft and fully cooked. Chop up the roasted red pepper.
(Note: while the squash is baking is a great time to make the cashew mozzarella).
Use a fork to scrape out most of the squash (which will turn into spaghetti right before your eyes!). Add it to a mixing bowl along with the red pepper, about 3 tablespoons of the cashew mozzarella, pasta sauce, zucchini, and onion. Stir until everything is well-mixed, especially the cashew cheese.
Taste for seasoning and adjust if needed. Return the filling to the hollowed-out spaghetti squash, and top with a few more dollops of cashew mozzarella.
Bake for about 20 more minutes, or until the cashew mozzarella is melted and bubbly, and the filling is hot all the way through. Serve garnished with fresh herbs if desired.
A leftover squash half will keep for up to 5-7 days in the fridge, wrapped in foil. Best reheated in the oven.
March 24, 2018
TACRO
What do you get when you combine a taco and a croissant?
A TACRO of course
Here, our unauthorized and very simplified approach:
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Roll out a sheet of puff pastry to about a 14-inch square. (It doesn’t need to be perfect.) Use a 6-inch circle cookie cutter to cut out 4 rounds from the pastry. Or, if you don’t have one (I didn’t), use a cereal bowl to punch out the rounds.
2. Transfer the pastry rounds to the prepared baking sheet and poke all over with a fork. Lay another sheet of parchment paper on top and place another baking sheet on top of that so that the pastry is like the filling in a sandwich.
3. Transfer your sheet sandwich to the oven and bake until the pastry is lightly golden but still pliable, 10 to 12 minutes. You’ll have to lift the top sheet off to check. Be careful.
4. Using tongs (those babies are HOT), gently fold the rounds in half to form a taco shell-looking thing. Press down gently so they stay folded. Return to oven and bake until golden brown, another 5 minutes or so.
5. Let cool slightly and fill with your favorite taco fixings. Because store-bought puff pastry is not as rich as croissant dough, you’ll want to keep your fillings moist: smear sour cream or guacamole on the bottom, top with beans or, even better, pulled pork or chicken. Nothing against the beans here, but the starch on starch only makes things drier. Top with queso fresco, avocado, cilantro, salsa, hot sauce, or whatever you like.
March 17, 2018
DORITOS CASSEROLE
Layered Doritos Casserole is an easy family favorite recipe! Lean ground beef is seasoned with taco seasoning and salsa to create a delicious filling. Layers of Doritos create a delicious base for this casserole which is then topped with cheese and baked until brown and bubbly. We top it with our favorite taco inspired toppings!
INGREDIENTS:
1 (family size) bag Doritos, any flavor (I used Nacho Cheese)
1 onion , diced
1 pound lean ground beef
1 clove garlic , minced
1 cup salsa
1 package low sodium taco seasoning (or homemade taco seasoning)
1 cup sour cream
1 can cream of chicken or mushroom soup
2 cups shredded cheese , (I used tex mex blend or cheddar)
DIRECTIONS:
Preheat oven to 350 degrees.
Cook ground beef with onion and garlic until no pink remains. Drain any fat.
Add taco seasoning, salsa and 1/3 cup of water. Cook until thickened, about 5 minutes and remove from heat.
In a large bowl, combine beef mixture, sour cream, soup and 1 cup of cheese.
Slightly crush Doritos (not completely, you don’t want crumbs). Layer 1 1/2 cups Doritos in the bottom of a 2 qt casserole dish . Top with 1/2 of the beef mixture. Repeat layers. Finally top with an additional 1 to 1 1/2 cups Doritos and remaining cheese.
Spray a piece of foil with cooking spray and cover casserole.
Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.
March 09, 2018
Slow-Cooker Beef Bourguignon
INGREDIENTS
6 servings
5 slices bacon, diced
3 pounds beef chuck, cubed
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
8 ounces pearl or cippolini onions, peeled
4 carrots, peeled and sliced into 1-inch pieces
1 quart cremini mushrooms, quartered
3 garlic cloves, minced
2 cups beef broth
1¼ cups red wine
2 tablespoons tomato paste
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons chopped fresh thyme
⅓ cup chopped fresh parsley
Mashed potatoes, for serving
DIRECTIONS
1. In a large skillet, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the skillet and transfer to the bowl of a slow cooker.
2. Season the beef with salt and pepper and add each piece to the skillet in an even layer (work in batches if needed). Sear until well browned on each side, about 3 minutes per side. Transfer to the slow cooker.
3. Sprinkle the flour evenly over the beef and bacon, then stir to combine. Add the onions, carrots, mushrooms and garlic and stir gently to combine.
4. Add the beef broth, red wine, tomato paste, bay leaf and butter. Place the lid on the slow cooker and cook on low for 8 hours, or until the beef is tender.
5. Stir in the thyme and serve garnished with the parsley.
Stockman’s Steakhouse Old-fashioned Buttermilk Pie
9 eggs
3 sticks margarine, melted
3 tsp. vanilla
dash of salt
4 1/2 c. sugar
9 T. flour
1 1/2 c. buttermilk
3/4 tsp. nutmeg
2 unbaked pie crusts
Preheat oven to 425 degrees. Beat eggs lightly, then blend all other ingredients; pour into pie crusts. Bake pies for 10 minutes, then reduce heat to 350 degrees. Cook the pies until firm, about 1 hour.
March 02, 2018
Roast Salmon with Artichokes
Ingredients
olive oil
2 x 1 kg fillets of salmon , skin on, scaled, pin-boned, from sustainable sources
100 g blanched almonds
2 cloves of garlic
2 lemons
100 g stale ciabatta
2 fresh baby Italian artichokes
1 x 280 g jar of artichoke hearts in oil
1 bunch of fresh mint , (30g)
12 rashers of higher-welfare smoked streaky bacon
1 bunch of fresh thyme , (30g)
Method
Preheat the oven to 220ºC/425ºF/gas 7.
Line a large baking tray with greaseproof paper and rub with a drizzle of olive oil.
Lay 8 pieces (roughly an arm’s length each) of butcher’s string at 5cm intervals widthways across the baking tray, then place one salmon fillet on top, skin-side down.
Toast the almonds in a dry frying pan until golden, tossing regularly, then cool for 1 minute and tip into a food processor.
Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer over the salmon.
Halve 1 lemon. Trim the artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discolouration. Halve the artichokes, carefully scoop out and discard the hairy chokes, then finely slice the rest.
Drain and roughly slice the jarred artichoke hearts, reserving the oil.
Drizzle 1 tablespoon of artichoke oil into a large frying pan and place over a high heat, add the jarred and fresh artichokes and fry for 2 minutes, or until warm. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat.
Spoon the artichoke mix evenly over the salmon, drizzle with 1 tablespoon of the artichoke oil, then lay the other salmon fillet on top, skin-side up.
Arrange the bacon over the top in a criss-cross pattern, then place the thyme sprigs on top. Tie the string up and around both fillets to secure the filling. Drizzle over a little artichoke oil and sprinkle any excess breadcrumbs back over the top.
Place in the middle of the oven and immediately reduce the temperature to 180ºC/350ºF/gas 4. Roast for 35 to 40 minutes, or until the bacon and salmon skin is golden and crisp.
Rest for 10 minutes before serving with the remaining lemon cut into wedges for squeezing over. Delicious served with buttered new potatoes and a crisp green salad.
February 03, 201`8
Baked Ziti
INGREDIENTS
◾1 pound Italian Sausage
◾1 pound Ground Beef
◾2 Tablespoons Olive Oil
◾3 cloves Garlic, Minced
◾1 whole Large Onion, Diced
◾1 can (28 Ounce Can) Whole Tomatoes, With Juice
◾2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
◾2 teaspoons Italian Seasoning
◾½ teaspoon Red Pepper Flakes
◾ Salt And Pepper, to taste
◾16 ounces, weight Ziti, Al Dente
◾1 tub (15 Ounce) Whole Milk Ricotta Cheese
◾1-1/2 pound Mozzarella Cheese, Grated
◾½ cup Grated Parmesan Cheese
◾1 whole Egg
◾ Fresh Minced Parsley
INSTRUCTIONS
Heat olive oil in a dutch oven. Add onions and garlic and cook until translucent. Add Italian sausage and ground beef and brown. Drain off fat.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Cook for 25 to 30 minutes.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper.
Drain the pasta. Pour it into the bowl with the cheese mixture and toss to slightly . Add the meat sauce and toss together.
Pour mixture into a greased casserole dish. Sprinkle with shredded cheese.
Bake for 20 minutes. Remove from oven and let stand 5 minutes before serving.
January 27, 2018
Creamy White Chicken Chili
Ingredients
3-4 cups chopped rotisserie chicken
1 tbsp butter
1 white onion, diced
2-3 cloves garlic, minced
2 15 oz cans Great Northern beans, rinsed and drained
2 cups chicken broth
2 4 oz cans diced green chiles
1-2 cups frozen corn, thawed (optional)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1/4 tsp cayenne pepper
salt & pepper, to taste
4 oz cream cheese
1 cup sour cream
1/2 cup heavy cream
Instructions
In a large dutch oven, over medium heat, melt the butter. Stir in the onion and saute until it becomes translucent. Stir in the garlic, and saute just until fragrant-about a minute.
Stir in the chicken, beans, chilies, corn (if using), and seasonings. Bring the mixture to a rolling boil. Reduce to a simmer, and let cook for 30 minutes.
Add the cream cheese, stirring until completely melted.
Remove the dutch oven from heat. Stir in the sour cream and cream until evenly incorporated. Ladle into bowls, top with your favorite toppings, and enjoy!
January 20, 2018
Zucchini Noodles / Creamy Avocado-Basil Sauce
So you’ve decided to give Paleo (aka “the caveman diet”) a go. While the idea of ditching grains, legumes, processed foods and most dairy may seem daunting, there are actually plenty of delicious, satisfying and easy-to-make options available
Ingredients
2 large zucchinis, julienned or spiralized
1 cup cherry tomatoes, sliced in half
1/2 cup pine nuts
1/2 cup fresh basil, julienned
salt and pepper to taste
crushed red pepper flakes to taste
For the avocado basil sauce:
1 medium avocado, pitted
1 1/2 cups fresh basil leaves
1/4 cup pine nuts
3 cloves of garlic, minced
1/2 cup extra virgin olive oil + more to thin if necessary
1 Tablespoon fresh lemon juice
1/2 teaspoon fine sea salt
Preparation
Prepare the sauce by combining all ingredients in a food processor and processing until smooth. Taste test and adjust seasonings as necessary. Add a little more oil if too thick and set sauce aside.
Place the julienned zucchini noodles in a large bowl and toss with 1/2 of the avocado-basil sauce. Add cherry tomatoes, pine nuts, basil, salt and pepper. Taste test and add more of the avocado-basil sauce if necessary.
Serve at room temperature and enjoy.
January 13, 2018
The Ultimate Homemade Chicken Soup
OVEN BAKED BBQ RIBS
INGREDIENTS
2 racks pork ribs about 6 lbs
1 jar barbecue sauce
Dry Rub
½ cup brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 tablespoon chili powder
2 teaspoon cumin
2 tablespoons smoked paprika
1-2 teaspoons cayenne pepper depending on the heat level you like
INSTRUCTIONS
Preheat oven to 275 degrees
In a small bowl mix dry rub until combined and set aside
Rinse pork ribs and pat dry with paper towels
Remove the membrane from the back of the ribs, here is a great how to link
Spread the dry rub all over the ribs making sure to cover both sides.
Wrap ribs tightly in foil, place on baking sheet
Bake for 3 hours for spare ribs, 2 hours for baby back ribs or until fork tender
Open foil and drain the liquid from the ribs. Brush your favorite barbecue sauce on the ribs, broil for 5 minutes
Remove and let the ribs rest 5-10 minutes before cutting. Serves 4-6
Green Vegetable Fritters
Ingredients
250 g leftover cooked Brussels sprouts
2 handfuls of leftover cooked greens , (100g)
1/2 a clove of garlic
1 lemon
a few sprigs of fresh dill
50 g leftover cheese
3 large free-range eggs
oil , for frying
Method
Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
Crack in the eggs and mix to combine.
Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
Halve and serve the lemon on the side for squeezing over.
January 06, 2018
Breakfast Skillet Burrito Casserole
INGREDIENTS
2 cups frozen shredded hashbrowns
6 eggs
2 tbsp. milk
1/3 cup diced onion
1/3 cup diced red pepper
4 slices bacon
salt and pepper
hot sauce, to taste
1/2 cup shredded cheddar cheese
Breakfast Skillet Burrito Casserole
INSTRUCTIONS
Preheat oven to 375 degrees. Heat a 10 inch cast iron skillet over medium heat. Thaw the frozen shredded hashbrowns in the microwave a bit. Just enough to soften them. Pour in about 1 tbsp. of olive oil and when the oil is shimmering, put the hashbrowns into the pan and work them up the sides a bit. Be careful not to get burnt. You just want to cook the crust until you see the edges brown then move the skillet off the heat.
Dice your bacon up and put it into a non stick skillet over medium heat. Cook the bacon until it's browned and then remove from pan to a paper towel lined plate.
Pour off about half of the bacon grease and then toss in the vegetables. Cook them until they are just translucent. Whisk the eggs together with the milk and add a sprinkle of salt and pepper. You'll also mix the hot sauce into the eggs if you're using it.
Pour the eggs over the pepper mixture. Cook until they are just under done.
Spread the eggs over the hashbrown crust, then sprinkle the cheese and bacon pieces over top. Bake at 375 degrees for 15 minutes until the eggs are set and the cheese is melted.
