Yum!

Spinach, Sausage and Potato Breakfast Casserole

from bonappetit.com

Ingredients

• 16 large eggs
• 1 1/4 cups heavy cream
• 1 1/2 teaspoons kosher salt plus more
• 3/4 teaspoon freshly ground black pepper plus more
• 5 tablespoons unsalted butter, divided
• 12 ounces fresh breakfast sausage links
• 2 cups sliced leeks, white and green parts only
• 2 russet potatoes (1 1/2 lb.), peeled, shredded, and lightly squeezed
• 1 pound frozen spinach, thawed, squeezed dry, roughly chopped
• 1 1/2 cups (4 oz.) grated Gruyère
• 1/2 cup (1 1/2 oz.) grated Parmesan

Preparation

1. Position a rack in top third of the oven; preheat to 350°.

2. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside.

3. Melt 1 Tbsp. butter in a 12” cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.

4. Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes.

5. Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.

6. Bake until casserole is puffed and golden brown, 35–40 minutes. Serve warm or at room temperature.

Kale-O-Rama

Casserole of Late Fall Greens

from 100 Mile Diet: Local Eating for Global Change

Ingredients:

2 tbsp unsalted butter

1/2 cup fresh bread crumbs (I used gluten free)

kosher salt and black pepper

1 cup heavy cream

2 cloves garlic, smashed and peeled

2.5 ounces of bacon (about 3 strips)

2 cups winter greens (I used kale but you could also try spinach, swiss chard, etc)

1/3 cup freshly grated hard cheese

1. To prepare and cook greens, remove any tough stems and roughly chop. Bring pot of lightly salted water to a boil and cook until greens are tender (spinach: 30 seconds, chard: 1 minute, kale: 8 mins). Drain and squeeze to remove excess water.

2. Preheat oven to 400. Butter a 4 cup shallow gratin dish. Toss together breadcrumbs and 1 tbsp of melted butter with salt and ground pepper, set aside.

3. In medium saucepan, bring cream and garlic to a boil over medium-high heat and then turn down heat and stir vigorously until cream is reduced to about 3/4 cup. Take pan off heat, remove garlic and discard. Let cream cook slightly. Season with 1/4 tsp salt and few grinds of black pepper.

4. In large skillet, cook bacon until crisp and brown. Drain on paper towel. Remove most of fat from pan, add remaining butter and return pan to heat. Add cooked greens with 1/4 tsp salt and cook stirring constantly for 1 minute. Evenly spread warmed greens to gratin pan.

5. Crumble bacon over greens. Sprinkle on cheese. Pour seasoned cream over everything and top with breadcrumbs. Bake at 400 until brown and bubble, about 25 minutes. Let rest 10 mins before serving.

Baked Pumpkin Steel Cut Oatmeal

from the www.thekitchn.com
serves 4 to 6

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn't be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

Bento This!

Salmon Salad Bento Box

from Eating Well

1/2 cup boneless, skinless canned salmon, flaked (2 1/2 ounces)

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

2 kalamata olives, pitted and diced

1 teaspoon minced red onion, or to taste

1 teaspoon minced fresh parsley

1 teaspoon rinsed and chopped capers

1/2 cup watercress, tough stems removed

1 ounce small gluten free or whole-grain crackers, (about 16)

1 cup mixed vegetables, such as bell peppers and carrots, cut into sticks

1 cup mixed grapes

1. Combine salmon, oil, lemon juice, olives, red onion, parsley and capers in a small bowl.

2. Pack the salmon salad, watercress and crackers in one medium container.

3. Fill another medium container with vegetables and grapes.

Just another quinoa recipe

Quinoa Patties

from Eatingwelllivingthin.wordpress.com

2 cups cooked quinoa (1 cup uncooked)

3/4 cup shredded cheddar cheese

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers