Hamburger Buddy

from Eating Well magazine

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley or chives for garnish

1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Horchata

1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Wash and drain the rice.

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

Add 3 1/2 cups water and let sit overnight, covered.

Blend rice mixture until smooth using a blender.

Add 2 1/2 cups of water and continue blending.

Add sugar and vanilla extract.

Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

Serve cold or over ice.

Brown Sugar Pepper Bacon

1 lb lean bacon
1/2 teaspoon black pepper -- (1/2 to 2)
1/4 teaspoon powdered chipotle pepper
2 teaspoons brown sugar

Line a cookie sheet with parchment paper and preheat oven to 400 degrees.

Lay bacon on paper and sprinkle generously with optional black pepper, chiptole pepper and brown sugar.

Bake 10 minutes then drain fat from pan.

Bake 5 more minutes or until it's as crisp as you like.

Herbed Baked Eggs

Recipe By :Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche -- for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cinnamon -- (1/2 to 3/4)
1/2 cup evaporated milk

Combine the first four ingredients and bring to boiling over medium heat, stirring constantly.

Cook and stir for 1 minute. Cool for 5 minutes and stir in the evaporated milk.

The syrup keeps well in the refrigerator, tightly covered, for weeks. To reheat, warm slowly or it will overcook and become stringy.

Cheesy Leek and Egg Casserole

3 leeks
1/2 medium onion
2 green onions
2 Cups milk
8 large eggs
1 tsp. mustard powder
1 tsp Penzey's Fox Point Seasoning
6 to 8 slices French bread -- cut into 1/2 inch cubes
1 1/2 cups grated Gruyere cheese

Saute the leeks, onion, and green onions in 2 tsp of olive oil over medium high heat.

In a large bowl combine milk, eggs, mustard powder and Fox Point. Whisk together well. Add salt and fresh ground pepper to taste.

Add sauteed vegetables to the eggs, along with the cubed bread and shredded cheese. Add enough bread cubes to soak up most of the eggs. It should be “juicy”, but not soupy. Spread the egg mixture into a greased 9 x 13 pan and bake at 350° for approx. 1 hour.

Dutch/German Oven Puff Pancake

This puff pancake is one of our favorites! We serve it with maple syrup but, fruit on top is always a nice touch!

6 eggs
1 cup skim milk
1 cup flour
1/4 teaspoon salt
2 tablespoons butter

1. Preheat oven to 450 degrees.
2. Beat eggs until well aerated Add milk and beat again Add salt and flour and beat on low, just until blended.
3. Meanwhile, put butter into a 9 x 13 baking dish, or two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
4. Pour batter into the warm pan(s) and place In the oven Bake for 15 minutes.

Eggs Goldenrod

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread toasted

I. Melt butter, add flour and stir until the mixture is smooth and well blended. Add milk very slowly stirring as you add Continue to stir and cook over a low heat. Cook until the mixture starts to thicken.
2. Add salt and pepper to mixture and set aside.
3. Peel boiled (or steamed, which works even better) eggs and chop. Add them to the white sauce.
4. Toast bread and slice it diagonally.
5. Arrange the bread slices on a plate and pour the sauce over the toast.
6. Garnish with a sprinkling of paprika (the sweet Hungarian kind not the hot Spanish, unless you like that).

Huevos Rancheros Hotdish

1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic -- minced
3 teaspoons olive oil
1 teaspoon flour
2 cans tomatoes -- (16 ounce) drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
6 eggs
1/2 cup sharp cheddar cheese -- shredded
1/4 cup ripe olives -- sliced (optional)

Saute onion, green pepper and garlic in olive oil.

Stir in flour and cook for 1 minute.

Add next 7 ingredients and cook over medium heat for 5 minutes.

Pour sauce into a 9x13 baking dish.

Make 6 indentations in the sauce and break an egg into each, gently.

Sprinkle with cheese and olives.

Bake at 350 degrees F.

for 15 minutes or until eggs are set.

Serve immediately.

Welsh Rarebit

4 slices dense -- hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper -- to taste

Preheat a broiler.

Toast the bread slices in a toaster to golden brown.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange on a pie plate.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Curried Poached Egg

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Fill medium saucepan with about 3 inches of water.

Stir in coriander, curry powder, cumin, turmeric, salt and pepper.

Bring to a boil.

Reduce heat to a gentle simmer.

Break one egg into a small dish.

Gently slip egg into water.

Repeat with remaining eggs.

Cook in barely simmering water for 3 to 5 minutes.

Remove eggs with a slotted spoon and drain well.

Serve immediately on crisp buttered toast.

Irish Potato Omelet

4 large eggs -- whites and yolks separated
1 large potato -- cooked and mashed
1 teaspoon lemon juice
1 tablespoon fresh chives -- chopped
2 teaspoons butter
salt and pepper

Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.

Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.

Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.

Serve immediately.

Sweet Breakfast Grits

2 1/2 cups 2% milk
1/2 cup quick-cooking grits
3 tablespoons honey
1/2 teaspoon salt
sliced fresh peaches, nectarines, strawberries, diced apples, or whole berries

Combine the milk, grits, honey, and salt in a saucepan.

Heat the mixture to a boil over medium heatl, stirring frequently.

Once the mixture has reached boiling, lower the heat to simmer and cook, stirring frequently, for 8-10 minutes or until nicely thickened.

Serve warm, topped with fruit.

Muesli

2 cups rolled oats
1 cup milk
1 tablespoon honey
1 apple -- peeled and grated
1/4 cup chopped hazelnuts, walnuts, or pecans
1 cup low-fat yogurt (any flavor you would like, I prefer vanilla)

Combine oats, milk and honey and leave soaking in the refrigerator overnight.

Next morning, add the grated apple, hazelnuts and yogurt.

Fruity Homemade Oatmeal Mix

6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples or other dried fruit
1/4 cup sugar
1/4 cup brown sugar -- packed
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT
8 cups water -- 1/2 cup per serving

In a large bowl, combine the first eight ingredients.

Store in an airtight container in a cool dry place for up to 6 months.

Yield 8 cups total.

To prepare oatmeal: Shake mix well and measure out 1/2 cup oatmeal into bowl, add 1/2 cup water, and microwave for 3 minutes.

Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.

Cook and stir over medium heat for 1 minute.

Remove from the heat.

Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Source:
"from Light & Tasty magazine"

Quiche Lorraine

1 1/2 cups grated natural swiss cheese
4 tablespoons flour
1/2 cup finely chopped cooked ham
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 unbaked pie shell -- (9 inch)

Preheat Oven to 375ºF.

Combine the cheese and flour and sprinkle into the pie shell.

Spread the ham evenly over this.

Combine the eggs, milk, salt and mustard.

Beat until smooth and pour evenly over the cheese and ham.

Bake at 375 degrees for 45 minutes, or until the custard is set.

Serve warm, garnished with chopped parsley.

To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.

To serve: Thaw in fridge overnight. Bake as directed.

Cheese and Sausage Quiche

1 lb ground sausage
1 sliced onion
1/3 cup green peppers -- chopped (optional)
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon flour
2 beaten eggs
1 cup evaporated milk
1 tablespoon parsley
1/4 teaspoon black pepper
1/2 teaspoon seasoning salt
1/8 teaspoon garlic powder
1 unbaked pie shell

Brown the sausage and remove to a mixing bowl. Remove most of the sausage drippings from the pan, leaving about 1 tablespoon of drippings in pan.

Place sliced onion in drippings from sausage and cook until onions are translucent.

Mix browned sausage and cheese with green pepper. Add flour and mix until coated with flour.

Place in unbaked pie shell.

Place onions on top of of sausage mixture.

Combine eggs, evaporated milk, parsley, pepper, seasoning salt, and garlic powder. Mix well.

Carefully, pour egg/milk mixture evenly into the pie shell.

Bake at 350 degrees for 35-40 minutes or until quiche is set

Let set for 10 minutes before serving.

Rochester Quiche

1 deep dish pie shell -- prebaked
6 slices bacon
1 cup sliced mushrooms
1/2 cup onions -- chopped
3 large eggs
1 cup half-and-half
1/8 teaspoon white pepper
3 tablespoons blue cheese -- crumbled
1 1/2 cups swiss cheese -- shredded

Preheat oven 425F degrees.

In skillet fry bacon til crispy, drain on paper towel.

Remove most fat from skillet then saute' mushrooms and onions til browned.

In bowl combine eggs, half and half, pepper.

Crumble bacon onto bottom of prepared pie shell.

Then add the onions and mushrooms.

Sprinkle crumbled blue cheese over all.

Top with the grated swiss cheese.

Place your pie plate onto a baking sheet to catch drips and to aid in moving quiche to the oven.

Pour egg mixture carefully over contents.

Bake at 425' for 15 minutes.

Reduce heat to 350' bake another 20-25 minutes til center is set and knife inserted in center comes out clean.

Chocolate Chip Cookie Dunkers

1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped walnuts, pecans, or hazelnuts
6 ounces semisweet chocolate, chopped
1 tablespoon shortening

Preheat oven to 350ºF. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir any remaining flour. Stir in miniature semisweet chips and if desired, nuts.

Press dough evenly on bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until evenly golden brown and center is set. Cool in pan on wire rack for 1 hour. Reduce oven temperature to 325ºF.

Use foil to lift baked mixture out of pan and to a cutting board. Remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut side down, 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends if desired.

Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50% power for 2 to 3 minutes or until chocolate is melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour, or until set. Makes 18.

Black Bean Empanadas

from the CIA's Breakfast and Brunches

1 tablespoon olive oil
1/4 cup finely diced onions
3/4 teaspoon minced garlic
1/4 teaspoon cumin
1/4 teaspoon dried Mexican oregano, crumbled
1 1/2 cups cooked black beans
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
1/4 cup crumbled queso blanco or cheddar cheese
Dough
3/4 cup flour
1/2 cup masa harina
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon canola oil
2 large eggs
2 tablespoons water
egg wash
3 cups oil (for frying)
kosher salt, as needed for garnish

1. To make filling:.
2. Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
3. Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
4. Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
5. Transfer to a bowl and mix in the cheese.
6. The filling can be prepared ahead and stored in the fridge for up to 2 days.
7. To make dough:.
8. Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
9. In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
10. Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
11. To assemble:.
12. Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
13. In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
14. Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
15. You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
16. **Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
17. Serve with sour cream, salsa or guacamole.

**Alternately, brush tops of empandas with an egg wash and bake in a 425ºF oven for about 20 minutes or until lightly golden brown.