This dish makes a terrific brunch or satisfying dinner. Quinoa is high in protein, so this would be a complete meal even if you wanted to leave out the turkey sausage.
serves 2
1/2 cup quinoa
1 fresh italian turkey sausage
2 eggs
1.5 cups chopped, washed mustard greens (or spinach)
1 roma tomato, chopped
1 cup sliced cremini (baby bella) mushrooms
1 garlic clove, chopped
1/2 cup parmesan cheese
2 tbsp olive oil
Cook quinoa according to package directions and keep warm. Heat olive oil in a large skillet over medium-high heat. When oil is hot, remove turkey sausage from casing and add to pan, crumbling with a spoon as it cooks. When sausage is cooked through, add greens, mushrooms, garlic, and tomato to pan. Season with salt and pepper and cook until greens are wilted and mushrooms are lightly browned. Add quinoa and parmesan to pan and mix to combine.
While veggies cook, Heat 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer (very few bubbles). Gently add eggs to pan and cover. Cook eggs until yolk appears clouded over and remove from heat. Serve eggs over hash.
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Sunday, March 28
Saturday, December 19
almond coffee
My husband started adding almond extract to our espressos on the weekend, and now I look forward to them all week long. A hit of cinnamon makes it even more special.
makes 8 cups coffee
6 cups strong brewed coffee
2 cups whole milk
1/2 tsp almond extract
2 cinnamon sticks
In a medium saucepan, heat milk and cinnamon sticks over medium-low heat. Allow cinnamon to steep for 15 minutes (while coffee brews). Remove cinnamon and combine milk, coffee, and almond extract. Serve hot.
makes 8 cups coffee
6 cups strong brewed coffee
2 cups whole milk
1/2 tsp almond extract
2 cinnamon sticks
In a medium saucepan, heat milk and cinnamon sticks over medium-low heat. Allow cinnamon to steep for 15 minutes (while coffee brews). Remove cinnamon and combine milk, coffee, and almond extract. Serve hot.
homemade turkey sausage
A little fancier than pre-made sausage patties and much tastier, these sausages are as complicated to make as hamburgers. Make the patties the night before and refrigerate overnight, you'll cut down on day-of prep and the patties will stay together during cooking better.
serves 8
2 pounds ground turkey
2 tablespoons maple syrup
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon dried sage
Mix all ingredients together and form into 16 patties. Cover and refrigerate over night.
serves 8
2 pounds ground turkey
2 tablespoons maple syrup
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon dried sage
Mix all ingredients together and form into 16 patties. Cover and refrigerate over night.
mixed berries with limoncello and mint
Limoncello is a lemony italian liqueur that adds elegance to a simple fruit salad. If you don't have any limoncello or prefer not to cook with alcohol, you can substitute with 2 tbsp lemon juice and 1 tbsp sugar.
serves 6
2 cups sliced strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
3 tbsp limoncello
2 tbsp fresh mint, finely chopped
Gently mix all ingredients in a large bowl. Refrigerate for at least 1 hour before serving, to allow flavors to combine.
serves 6
2 cups sliced strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
3 tbsp limoncello
2 tbsp fresh mint, finely chopped
Gently mix all ingredients in a large bowl. Refrigerate for at least 1 hour before serving, to allow flavors to combine.
baked french toast with caramel and pecans
This dish is quick to prepare and very rich, which makes it just perfect for brunch!
serves 6-8
6 large or 9 medium croissants, torn into large chunks
8 large eggs
3 cups whole milk
2 tablespoons brown sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teastpoon salt
10 caramel candies, cut in half
1 1/2 cups chopped pecans
2 tbsp butter, at room temperature
Pre-heat oven to 350 degrees. Butter a 9 by 13 inch glass baking dish. Whisk eggs, milk, sugar, vanilla, spices, and salt together in a large bowl. Add croissants and half of pecans and stir to combine. Pour mixture into baking dish and top with caramels and remaining pecans. Bake, uncovered, for 40-45 minutes. Serve warm.
serves 6-8
6 large or 9 medium croissants, torn into large chunks
8 large eggs
3 cups whole milk
2 tablespoons brown sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teastpoon salt
10 caramel candies, cut in half
1 1/2 cups chopped pecans
2 tbsp butter, at room temperature
Pre-heat oven to 350 degrees. Butter a 9 by 13 inch glass baking dish. Whisk eggs, milk, sugar, vanilla, spices, and salt together in a large bowl. Add croissants and half of pecans and stir to combine. Pour mixture into baking dish and top with caramels and remaining pecans. Bake, uncovered, for 40-45 minutes. Serve warm.
individual italian frittatas
This recipe is from Giada de Laurentis. It's really easy to make, and you can adjust the ingredients to fit your particular tastes. If you haven't cooked with proscuitto before, I highly recommend you try it.
Serves 6
1/2 pound linguini or spaghetti
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Preheat the oven to 375 degrees F. Grease a 12-muffin tin with butter or spray. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.
Serves 6
1/2 pound linguini or spaghetti
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Preheat the oven to 375 degrees F. Grease a 12-muffin tin with butter or spray. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin.
Subscribe to:
Posts (Atom)
