Archive for November, 2012

French Toast

November 23, 2012

6 eggs
1/2 cup milk (or cream or eggnog)
1/2 t cinnamon
1/4 one Nutmeg ground
1 t vanilla extract
One loaf French bread

Preheat the oven to 200 to keep the batches warm.

Mix up the batter and let it sit in a few plates. Put the bread to soak it up on the plates for a few minutes. Melt butter in a large pan (a generous amount) and cook the toast for a couple minutes on each side. Once browned put in the oven. Serve with whatever special syrup you like! For me it’s banana syrup 🙂


Green Bean Casserole

November 22, 2012

As traditional as you can get.

2 cans (16 oz) of green beans, drained (or 4 cups frozen and thawed)
1 can (10 oz) of cream of mushroom soup
1/2 c milk
1/8 t pepper
1 t soy sauce
1 1/3 c Frenchs onions, divided in half

Use a 1.5-2 quart baking dish. Preheat oven to 350. Serves 6.

Combine all but the last half of the onions and bake at 350 for 20 minutes. Top with the rest of the onions and bake for 5 more minutes.

Baked Pumpkin Spiced Oatmeal

November 22, 2012

1/2 cup oats
1 cup water
1/4 cup pumpkin purée
2 T cottage cheese
1/4 t Baking powder
Pinch of salt
1/4 t Cinnamon
1/2 t Vanilla
1/8 t Allspice
2 pcs of crystallized ginger if you have it
1/2 t brown sugar (or try pineapple to sweeten)

Stir it all together and bake at 350 for 30 minutes. I cooked this doubled in a bread pan and would do tripled next time. I refrigerated the leftovers in individual sized breakfast cups and heated as I walked out the door. Also happened to have eggnog so I stirred that in after heating…delicious!

Adapted From:

Simple Roasted Brussels Sprouts

November 19, 2012

Preheat oven to 400. Cut where the stem left off, toss with olive oil and put in a single layer on a baking sheet. Sprinkle with salt and pepper.
Roast for 35-40 minutes tossing them in between so they brown evenly.

Cauliflower Cheddar Soup

November 19, 2012

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped (I used dry and it was fine)
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded (I also used gruyere)
1 cup milk or cream
A few dashes of cumin, cayenne and paprika
Shredded chicken/pheasant
salt and pepper to taste

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a blender.
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and remove from heat.

Modified from:

Oatmeal Smoothie

November 14, 2012

1/2 c oatmeal
1/2 c milk (or plain yoghurt with some honey)
1/2 c frozen berries
2 scoops vanilla protein powder
1/2 banana

Adapted from: