New Eating Adventures

Posts tagged cheese

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Turkey and Veggie Breakfast Bake

My family owns a cabin on a lake and it is my haven where I cannot be bothered. My sister was lucky enough to live there last summer and I was so jealous. It is so peaceful and relaxing. Laying on the dock, tanning, swimming, drinking fruity beverages, and having no worries. 

What do you call your summer living establishment by a lake? Cabin, that’s what I say. Cottage, that what my Grama says. Lake house, yeah right.

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When my grandparents are at the cabin, breakfast is always a big deal. Always around 9AM, everyone is always there to eat. Same. Thing. Every. Time. Bacon from the local meat locker. Eggs, either scrambled or fried. Milk and orange juice. Toast with grape jelly. It is super nostalgic and I love it. I am thinking this would be a great addition to our lovely breakfast time. Not that I can break a hard-pressed family tradition or the lack of love for vegetables in my family members… but this could be tweaked to their liking. 

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Breakfast Bake

Serves 6 (Grama, Grandpa, Mom, Dad, Sister and Myself)

(Revised from Betty Crocker)

Ingredients

  • 1 (9.6oz) package turkey sausage crumbles (Jimmy Dean)
  • 1/2 cup chopped bell pepper (1/2 medium pepper)
  • 1/4 cup diced red onion (1/4 medium onion)
  • 1 1/2 cups grated sweet potato (1 small)
  • 1/2 cup shredded cheddar cheese, separated
  • 1/2 cup bisquick mix
  • 1 cup skim milk
  • 1 eggs + 2 egg whites
  • salt and pepper

Method:

Preheat the oven to 400 degrees F. Grease an 8x8 pan. In a large skillet over medium heat, cook the sweet potato, bell pepper and onion for 6-8 minutes, add a pinch of salt and pepper. Turn off the heat and add in the turkey sausage. 

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In a large bowl, mix together the bisquick, milk, 1/4 cup of cheese and eggs until blended. Add in the turkey and veggie mixture and pour into the greased pan.

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Bake uncovered for 30-35 minutes or until a knife inserted comes out clean. Top with the remaining 1/4 cup of cheese and bake until melted, about 3 minutes. Let cool for 5 minutes, cut and serve.

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Cabin time is just around the corner!

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Filed under breakfast turkey sausage sweet potato onion peppers cheese eggs bake recipe healthy summer spring

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Homemade Ricotta Cheese


This recipe had a hiccup or two, as I expected it would.

My class had a wine, bread and cheese party so I decided that I was going to MAKE my cheese and BAKE my bread. Stupid me trying to overachieve at unimportant things. It DID end up working, but my impatiences usually takes over. I will make this again!

Homemade Ricotta Cheese
Ingredients:

(Slightly modified from The Italian Dish)

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • cheesecloth or paper towels
  • patience

Method:

Line a large strainer with the cheesecloth and place it over a large bowl.

Slowly bring the milk, cream and salt to a rolling boil in a large heavy pot over moderate heat. Be sure to stir it occasionally to prevent scorching. 

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Add lemon juice and reduce the heat to low and simmer, stirring constantly until the mixture curdles, about 2 minutes. **Caveat: I brought to a rolling boil, added in the lemon and reduced to a simmer… nothing happened. So I stared at the milk mixture for a while, wondered that the eff to do. Brought it back up to a rolling boil, reduced to a simmer and voila! It worked. Yeah, probably totally against chef-code of cheese making but I am not a chef and I wasn’t about to throw my hard work down the drain.**

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Pour the mixture into the lined strainer for 1 hour. Make sure there is room for the liquid to drain. Discard the liquid and chill in the fridge, covered.

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It will keep for 2 days.

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At the wine, bread and cheese party, I spread the ricotta on a plate and drizzled a thick balsamic vinegar over the top. Oh goodness…

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The ricotta is silky and creamy, the balsamic really adds a great kick of sweet acidic flavor. Luckily my friends really liked it. It was worth the wishful thinking and staring into the pot of milk.

I would continually change out the paper towels to try and get all of the moisture out. But eventually, you just have to slather it on a piece of toasted baguette and eat it.

Filed under cheese milk homemade ricotta wine party

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(Low Carb) Spinach Cheese “Bread”

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So I am a girl (obviously…?) and I have my own way of determining if and what is healthy. I worked out today? Great I can have three chocolate cookies. I saw a skinny person eat it? Okay, so can I. I added spinach to it (pasta, pizza, sandwich), it is instantly healthy. Duh. 

Don’t judge me. 

(Low Carb Spinach Cheese “Bread”

(Revised from Food.com)

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella
  • 3 large egg whites
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Italian seasonings
  • pinch cayenne pepper
  • salt and pepper to taste

Method:

Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchment paper or non-stick cooking spray liberally.

Thaw spinach and squeeze out as much liquid as you can. You can either use a clean kitchen towel or use your hands. Pull apart/cut into small pieces. In a medium bowl add all the ingredients and stir to break up the spinach.

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Put into the prepared pan and spread it evenly.

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Bake for about 30-40 minutes until it is golden brown on the top (not just around the sides).

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Remove from the oven and let cool. Cut into desired sizes and devour. 

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The original recipe says that you can use this for a pizza crust or “bread like necessities” but hell, this tastes good enough just to eat. It isn’t so much bread as it is just delicious spinach-cheesy-piece-of-yumminess. A thin frittata if you will. Eat it. Love it. Enjoy it. 

Filed under low carb spinach cheese bread eggs quiche awesome delicious crust thin green

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As a normal human being, I LOVE PIZZA. I would eat pizza every. single. day. if I knew it wouldn’t land me a spot on The Biggest Loser. I make tortilla pizzas at least once a week helping to curb my pizza craving, which usually works. I tried to add veggies to my pizzas but often just resort to a handful of spinach.

When I saw these cauliflower pizza bites my search was over. The majority of the “bite” is cauliflower that is flavored with pizza-like herbs and spices AND I get to eat pepperonis?!? I bow down to thee. 

Cauliflower Pizza Bites

Revised from Dashing Dish

Makes 14-16 bites

Ingredients:

  • 2 cups cauliflower (about 1/2 head)
  • 1 large egg white, lightly beat
  • 2 tablespoons low-fat Greek Yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon pizza/Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/4 cup mini turkey pepperonis, chopped
  • pinch of salt and pepper
  • 1/4 cup pizza sauce for dipping

Method:

Preheat the oven to 425 degrees F. Spray your mini muffin pan liberally with non-stick cooking spray and set aside.

Wash cauliflower, and cut in half. Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture. You could also use a cheese grater. 

Place cauliflower in a microwave safe bowl and microwave for 8 minutes, uncovered with no water.

Remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in the microwave for 2 minutes and mix again.

Use a heaping tablespoon to scoop cauliflower mixture into muffin tins. Fill to the top and press down to compact the cup. I added a single mini pepperoni on the top of each.

Place in the oven and bake for 30-35 minutes, until the tops become golden brown.

Remove from oven and let cool completely. Serve with warm pizza sauce.

I was wary that these would taste too vegetable-y. Nope. The garlic, pizza seasoning and red pepper flakes really transform (mask) the cauliflower, and of course the pepperonis make me think I am eating a real pizza. The edges are crunchy just like the crust. They are like pizza bagel bites without the guilt! If I would have only known about this in high school. These would be fun to bring to a party or for a kid’s snack after school.

And as if I didn’t love these ANY MORE… this entire recipe, all 14-16 bites with the pizza sauce is LESS THAN 350 CALORIES (13g fat, 36g protein, 7g fiber). As if it was even a question. YES. I ate all 15 of them. I suppose you could share if your roommate or hubby was home, but then I suggest doubling or tripling the recipe.

Bye.

Filed under snack dinner cauliflower pepperoni healthy version cheese pizza mini i love pizza singleserve savory amazing

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Homemade Frozen Breakfast Burritos

There are days when I wake up thinking I have plenty of time to get ready before leaving, then actually realizing I have about 7 minutes to get to my next destination… or the days when I fight the age old battle of bed vs. alarm clock. So when these days happen, I need something to sustain my panic and frantic movements out the door. When I came across a recipe for frozen breakfast burritos I thought, “Why haven’t I ever thought of this before!?” Now my hysterical travels to school and clinic can be spent shoving my face with a homemade breakfast burrito.

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Homemade Frozen Breakfast Burritos

(Idea taken from Amanda’s Cookin’)

Ingredients:

  • 6 large flour tortillas, warmed and pliable
  • 12 eggs (6 whole eggs and 6 egg whites)
  • 1 garlic clove, minced
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • 1 can fat-free refried beans
  • 1/2 cup corn, frozen or fresh
  • 1/2 tablespoon olive oil
  • about 1 cup shredded cheese of your choice
  • 1/2 teaspoon cumin
  • pinch cayenne pepper
  • pinch chipotle powder
  • salt and pepper to taste
  • waxed paper

Method:

Preheat a skillet over medium to medium-high heat with the olive oil. Saute your onion and bell pepper until just translucent, about 5 minutes. Sprinkle with a pinch of salt and pepper. Add in the garlic and corn and saute for another 3 minutes. Turn off the heat and let the veggies cool.

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In a medium bowl, add the eggs. Season with a pinch of salt and pepper, cumin, cayenne and chipotle powder. Whisk to break up all the eggs. In the same skillet over medium heat spray with nonstick cooking spray and add the eggs, and cook until fluffy and tender scrambled eggs. Remove from heat.

Assembly!

Lay a tortilla in the middle of a 12x12-inch piece of wax paper. Spread about 1/4 cup of refried beans on the tortilla and sprinkle with 1-2 tablespoons of cheese.

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Place 1/6th of the veggies on the lower-center part of the tortilla, followed by 1/6th of the scrambled eggs.

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Fold in the 2 sides, take the bottom up over the center and pull the filling back so fit snug in the wrap, then continue to roll until it looks like a fat tight burrito. (*Note: this will make so much sense if you have ever seen someone fold a burrito or wrap. If you haven’t… best of luck with my pictures.)

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Wrap with the burrito tightly in the wax paper and place seem side down in a plastic zipper bag or on a plate with its burrito buddies. When you have completed all of them, place them in the freezer.

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Running late and need a breakfast burrito? Unwrap the burrito from the paper, place on a paper towel lined plate, microwave for 2-3 minutes turning once during the cook time. Smile and enjoy your breakfast on the go.

Happy Cooking!

Filed under Mexican cheese vegetables breakfast morning late beans vegetarian eggs peppers on-the-go

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Pastel Azteca (Zucchini-Tortilla Casserole)

Pastel Azteca (Zucchini-Tortilla Casserole)

(Revised from Marcela Valldolid)

Makes 8 servings

Ingredients:

  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded, deveined and minced
  • 4 1/2 cups chopped zucchini (3 large)
  • 1 1/2 cup corn (fresh or frozen, thawed)
  • 3 poblano chiles charred, seeded, deveined and chopped
  • 1 15-oz can enchilada sauce
  • 3 cups Monterey Jack cheese, grated
  • Salt and pepper to taste
  • non stick cooking spray

Method:

Start by charring our poblano chilies. You can do it over an open flame or under the broiler. Blister the skins then place them in a large zip-lock bag and let them sit until they cool. Pull off the skin, cut off the top and pull out all the seeds. Chop so it is ready to cook with.

Preheat oven to 350 degrees F. In medium saute pan over medium heat, heat 1 tablespoon of oil and add the garlic, onion and jalapeno, season with salt and pepper. Saute until the onion is translucent, about 3 minutes. Add the enchilada sauce. Cook for 10 minutes and turn off heat.

In a large saute pan over medium heat, add 1 tablespoon oil. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chilies. Season with salt and pepper and cool for 5 more minutes.

Spray a 9x13 inch baking dish with nonstick spray. Add enough enchilada sauce to just cover the bottom. Cover the bottom with 5 tortillas (I cut one in half to cover the middle). Add 1/2 cup of enchilada sauce on top of the tortillas. Top with 1 1/2 cups zucchini mixture. Add 1 cups of cheese. Repeat with tortillas, sauce, zucchini and cheese to add to 3 layers. Place the casserole in the over until the cheese is melted, about 10-15 minutes. Serve hot and enjoy!

I love Mexican fare and thought this is was GREAT dish. Easy to make like a lasagna but so much better. It is packed with vegetables and has a mild kick from the jalapeno. It is cheesy and perfect for this time of year because it uses seasonal ingredients. Hit up the farmer’s market to get all you need!

Happy Cooking!

Filed under vegetarian seasonal vegetables zucchini corn Mexican tortillas green cheese melty food yum