Gluten Free Bacon and Egg Cups

Hi All,

Well, it's been quite a while since I last posted a recipe! I've continued to try a bunch of new recipes every week. This one was one that I made for the last MOPS meeting! They were pretty easy to make and looked quite festive.

Preheat the oven to 400 degrees.

Olive oil

Oil the inside of a 12-cup muffin tin with olive oil or you can use one of those sprays.

12-strips of bacon

Who knew that there were twelve strips of bacon in a package? Perfect. Carefully remove each bacon strip from the package and wrap them around the inside of each muffin cup to create a bacon ring.

2 red potatoes, sliced 1/8th inch thick and trimmed to fit into the bottom of the muffin tins
Salt and pepper

Place one trimmed potatoes into the bottom of each cup. It's a little fiddly to keep the bacon up on the sides and put the potato at the bottom. Salt and pepper to taste.

Bake 10 to 12 mintues, then check. I think because my bacon was on the thicker side, I baked them about 10 minutes longer. Bake until the bacon edges begin to crisp and turn brown. I also poked the potato to make sure it was tender.

12 eggs

Remove the muffin tin from the oven. Crack one egg, I first cracked it into a custard cup, and then poured the egg carefully into the bacon ring.  You want to make sure the yolk stays in the ring, some of the whites may escape and flow around. Cook another 10 minutes or so, or until the whites are cooked through. If you like a runny yolk, then they will be done. If not, cook 2 or 3 minutes more.

At this point I let the eggs cool and then I removed them from the muffin tin. Run a knife around the edges and place the egg cups onto a oven safe platter. Serve hot or refrigerate them if you are serving them the next day.

Green onions, bunch sliced, white and green parts
Parsley, for garnish
Salt and Pepper

The next day, I popped the whole platter into a 350 oven for about 20 minutes for the eggs to heat through. For serving I sprinkled them with a bunch of green onions and used parsley for a little green. Salt and pepper to taste.

The egg cups look so fun and festive. I think I'll make them again and they were be a great quick protein breakfast. Next time R, suggested maybe adding some cheese and I think some caramalized onions might be a good addition. Happy cooking!

Hugs,
Mameekosan
  

Chocolate Coconut Bars

Hi All,

These bars are one of the favorites that I include with the Christmas box treats. I make it with my gluten free mix instead of the AP flour. So, R is happy to eat these. But, the AP flour works perfectly as well.

Heat oven to 350. Line a 8 1/2 by 11 baking pan with an aluminum foil sling. (Take two pieces of foil, one that goes lengthwise the width of the pan and hangs over the edge, and the other piece goes width wise and hangs over the sides.) Spray with nonstick cooking spray or oil to prevent sticking.

1 cup sweetened flake coconut

Spread coconut on a baking sheet and bake for 10 minutes until golden, mixing around to prevent burning. Set aside.

2 sticks butter
4 ounces unsweetened chocolate squares (broken up)

Combine and microwave one minute to melt. Stir. Microwave for another minute. Stir until smooth.

1 1/2 cup sugar
1 1/2 cup A P flour
4 eggs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Stir in the above ingredients to the melted chocolate/butter mixture, until well combined. Pour into prepared pan. Bake at 350 for 30 minutes. Check with a toothpick. While the bars bake prepare frosting.

1 stick butter, unsalted, softened
2 cups confectioners' sugar (I really like the organic Trader Joe's brand.)
1/2 teaspoon vanilla extract

In a large bowl mix the above ingredients until smooth. Adding up to 2 tablespoons of water if too dry.

Make sure the cake is cool!!  Spread the frosting and then toasted coconut.

These bars are pretty easy to make and look very festive. If you are serving a large crowd, you could precut them into smallish pieces and place each in a cupcake cup, making serving easy.

I hope these become a favorite for you as well, at any time of the year!

Hugs,
Mameekosan  :  )

Black Bean Burgers

Hi All,

These bean burgers have been a hit! I've shared them with several people and even R likes them. The last time I made them I made a double batch and froze them on a cookie sheet. Once they were frozen I transferred them to a large plastic bag. The bean burgers make a tasty substitute for sausage pattties in the morning with eggs or for dinner with a salad. The ingredients are probably things you have on hand.

1 onion, minced
4 garlic cloves, minced
1 Tablespoon Olive oil
Salt and pepper

Cook onion and garlic, seasoned with salt and pepper, in oil until onions are translucent.

2 carrots, shredded
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

Add the carrots and spices to the onions and cook until the carrots are tender.

1/2 cup rolled oats

Since I didn't have any quick oats, I whirled the rolled oats until slightly smaller in the food processor.

2 cans black beans, rinsed and drained

Using a colander rinse and drain the black beans. If you are using a food processor add the beans to the oats and process until slightly chunky or if you aren't using a food processor, simply mash the beans in a bowl with the oats. Add the onion/carrot mixture to the beans.

1 Tablespoon soy sauce
Salt and pepper

Add the soy sauce. Mix well. Then taste and you'll probably need to add more salt and pepper.

Form the bean mixture into patties. I liked to use an ice cream scoop to form small patties. Place the scoops on a cookie sheet lined with parchment or waxed paper. Press down slightly to form a patty about 1 inch thick and chill for at least 30 minutes.

When you are ready to cook the burgers. Coat a heavy pan with olive oil over medium heat and brown on each side. I find, since I'm usually in a hurry, that the frozen burgers are sometimes hard to heat all the way through. You can brown them on the outside and throw them in the microwave to make them super hot all the way through.

These are great for breakfast along with some eggs or for dinner with a salad and maybe some salsa or guacamole.

Hope you like these as much as we do!

Hugs,
Mameekosan 

Swedish Meatballs for the Guys

Hi all,

Thursday nights are R and mine cooking date night and I asked R what he would like. Out popped "Swedish Meatballs" which was an excellent idea. I had never made Swedish meatballs before and with Swedish meatballs you have to make mashed potatoes. I have a weakness for mashed potatoes, so I was all for the Swedish meatball suggestion. They don't call for many ingredients and with this recipe there's enough for leftovers, unless your guy wants to eat them all.

1/2 cup bread or cracker crumb
1/3 cup cream or half and half

Soak the bread crumbs in the cream, set aside.

1 medium onion, chopped
1 T butter

Saute the onion in the butter until just starting to brown. Set aside to cool.

1 pound ground turkey meat (I used TJ's dark meat ground turkey)
Salt and pepper
Pinch of ground cloves

Combine the above ingredients with the soaked bread crumbs/cream, onions, and ingredients listed above. Mix gently until just mixed. Make small meatballs. Mine were a little over an inch.

2 T butter

Melt the butter over medium-high heat. Add the meatballs, not crowding them. (I cooked all of them at once, in my huge cast iron skillet.) Brown on all sides. Remove the meatballs from the pan to make the gravy.

2 T butter
2 T flour
3/4 cup beef broth
2/3 cup cream

I left the little bits of meatballs in the pan and just added the butter. Melt the butter then add the flour. Cook a few minutes, then add the stock and stir constantly until thickened. Add the cream, stir, and then add in the meatballs. Heat until the meatballs are heated through. If the gravy is too thick, you can add extra beef broth or cream.

Of course you'll have to make mashed potatoes to go with the meatballs.

Hope you enjoy this as much as we did.

Hugs,
Mameekosan

Basic Vinaigrette

Hi All,

I know it's been way too long. I have been trying lots of new recipes! I promise I will post some of them soon.

This is for J. Simple basic vinaigrette. We had a Chinese friend who was always interested to know what went into my "sauce." Well here's the recipe.

In a two cup measuring cup measure:

1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1-2 cloves fresh garlic
1 teaspoon salt
lots of freshly ground black pepper
generous squeeze of honey

I usually just give this a whirl with my immersion blender. If you don't have an immersion blender or a regular blender or food processor, chop the garlic fine and put the ingredients into a jar or bottle that you can give a healthy shake.

Hope this dresses your salads well.

Hugs,
Mameekosan!

Japanese Style Fish Stew (Buri Daikon)

Hi all,

Recently I was watching a YouTube video with J and the woman made a Japanese stewy dish that J informed me was called Buri Daikon. I was intrigued. I wasn't really familiar with cooked daikon, so I thought it would be fun to try. J sent me a few links with recipes. I also looked online and selected two different recipes. In the meantime I went to HMart and purchased a smallish daikon (later I found I could have bought a much bigger one) and two Hake filets. Okay, so I didn't realize that "Buri" is actually Yellowtail Head, so I would need to make my first substitution.

One large daikon, peeled

Cut the daikon into inch thick slices and then cut into halves or quarters depending on the size of the daikon. You don't want the daikon pieces to be too small which will make them cook too quickly. So, since I didn't buy a large daikon I needed to add some carrots to bulk up the veggie component of the recipe.

3 or 4 carrots cut into 1 inch long chunks
2 inch long piece of fresh ginger, peeled and thinly sliced.

Add the daikon, carrots (if used), and ginger to a deep pot.

As I said earlier the authentic recipe calls for yellowtail heads which I didn't have. I think the yellowtail would add a rich flavor, different from the Hake I used.

2.5 pounds Hake or if you can get them yellowtail or salmon heads, cut into large chunks.

Place the fish on top of the veggies.

1 cup sake
1/4 cup mirin (I used white wine, since I didn't have any mirin)
2 -3 tablespoons sugar (I used the larger amount since I didn't have any mirin)
3 tablespoons  shoyu
large pinch of soup base mix (Hondashi)

Mix the above ingredients together and pour over the veggies and fish. The liquid should cover all, if not, you can add a bit more shoyu or some water. Cover with a "otoshibuta" which is a wooden cover, I didn't have one so I used a piece of aluminum foil formed into a circle and weighted with a bowl.

Simmer gently for about 45 minutes. We were all waiting for dinner so we served it after 45 minutes. The original recipe calls for cooking it for another 15 minutes. R declared it delicious! Which was a pleasant surprise.

Hope you're surprised at how delicious the broth is and how warming and delicious this Japanese style stew is for these cold wintry nights.

Hugs,
Mameekosan  :  )

Curried Roast Cabbage

Hi all,

I admit it I haven't tried this recipe yet. But, how can you go wrong with roasting a vegetable? I've roasted, of course potatoes with onions and garlic, then Brussels sprouts, carrots and parsnips, broccoli, and now cabbage.

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil.

1 medium head green cabbage, cored and cut into 16 wedges
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, sliced into 8 wedges
2 T olive oil

Prepare above ingredients, place in large bowl. Sprinkle with olive oil and toss.

1 T curry powder
Salt and pepper

Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Dump everything into rimmed baking sheet. Bake about 20 minutes, turning midway. Cabbage should be golden and tender.

1/4 cup currants or raisins
1/4 cup almonds or walnuts
lemon wedges (optional)

Sprinkle with currants and nuts. Serve with lemon wedges, if desired. This dish sounds like a perfect winter dish to go along baked chicken. As soon as I'm home I'm going o try it.

Hugs,
Mameekosan