Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.
Cook quinoa as directed on the package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
Spray nonstick muffin tray with nonstick spray. Press an approximate 1/4 cup quinoa mixture into the muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup. Bake for 15-16 minutes. Remove from oven and allow to rest for about 5 minutes. Using a rubber spatula or other flat device, scoop cups out of the muffin tray and serve immediately.
Recipe Notes
Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers. Â Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave. Â Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.
In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.
Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
Preheat oven to 350℉.
In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
In a large bowl whisk together eggs and oil. Add sour cream and spinach and stir to combine.
Add flour, baking powder, onion powder, garlic powder and salt and pepper. Whisk until combined, but do not over mix. Fold in onions, chorizo and cheddar cheese.
Spray a 15"x10" baking sheet with non-stick spray and line with parchment paper. Spread evenly onto tray and bake for 25-30 minutes until center is set.
Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board or cooling rack by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Slide out parchment paper and cut into squares. Serve immediately.
Recipe Notes
Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer. Â Will keep frozen for up to two months. Rewarm thawed squares lightly in the microwave.
In a medium bowl, mix together egg, spinach, dill,green onion and seasonings. Add mashed potatoes and bread crumbs, mix until well combined. Fold in cheese.
Heat oil in a non stick frying pan over medium-high heat. While pan is heating, form 1/3 cup potato mixture into approximate 3" patties about 1/2" thick and place into pan as you form them. Cook 4-5 minutes per side until heated through and golden brown. Serve with sour cream and additional fresh dill and sliced green onions.
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