Nutella French Toast

I met up with a friend on our walk to school last Friday morning and she shared what she had made her boys for breakfast that morning.  My kids and I were drooling.  A nutella sandwich dipped in a sweet egg batter and fried on a hot griddle?  What's not to like?!  Thankfully, I usually make a special breakfast on Saturday, so we didn't have to wait long to try out this delicious idea.  It was a total winner!  We actually did a little taste test in the process.  I made one sandwich using Speculoos spread instead of Nutella, but we all agreed that the Nutella was better.  And the fresh strawberries were the perfect topping (though my son suggested that whipped cream would have made it perfect!).

The recipe my friend used can be found here.  Below is my guestimate of how I make french toast to feed my family of five and how this breakfast came together for us:

fresh strawberries, sliced

1 tsp sugar

thinly sliced bread

Nutella

3 eggs

2 cups milk

2 tsp vanilla

1/2 tsp cinnamon

butter for frying

other optional toppings:

powdered sugar

whipped cream

drizzle of melted nutella

banana slices

Combine strawberries and sugar and let sit while you make the french toast.

Whisk together eggs, milk, vanilla, and cinnamon in a pie plate or shallow dish.  Set aside until you are ready to dip your sandwiches.

Spread a layer of nutella on one slice of bread.  Top with another piece of bread.  Repeat as many times as you want!  I made seven sandwiches in total.

Heat a large skillet over medium high heat.  Add 1 to 2 Tbsp butter.  

Dip each sandwich into egg mixture, soaking for about 10 seconds on each side.  Let some excess drip off then place in skillet.  Cook a couple minutes until lightly brown.  Flip.  Cook a couple more minutes until browned and heated through.  (Add more butter to skillet as necessary between sandwiches.)  Add desired toppings and devour!

Leek and Mushroom Bake with Polenta Crust

Though there are several assembly steps to this recipe , it can all be made ahead of time and didn't take that long to put together once I got rolling.  I'd never roasted leeks or celery before, and I added some bites of celeriac that were calling from the fridge and it worked nicely.  Everything came together easily and tasted great.  The dried mushrooms have a stronger flavor and add texture that fresh mushrooms wouldn't, though I might try fresh mushrooms next time to tame down the flavor a little. 

ingredients:
3 ribs celery
2 leeks, white part only
1 Tablespoon olive oil
1 Tablespoon butter
2 cloves garlic, peeled
2 cups dried mushrooms 
1 recipe polenta crust
1 recipe Bechamel sauce
1/2 cup grated Parmesan cheese

STEP 1: POLENTA CRUST
1 1/2 cups coarse polenta
6 cups water
1 teaspoon salt
2 tablespoons butter

Bring water and salt to a boil in a heavy bottomed sauce pot. Over medium heat, whisk polenta into boiling water, a handful at a time, until it is all incorporated.

Reduce heat to medium-low and cook polenta, stirring frequently, for about 30 minutes. It will become quite thick. Tip: While your polenta is cooking, prepare steps 2 and 3 of this recipe.

Remove polenta from heat and beat in butter. Pour onto a buttered baking sheet and spread out with a spatula into a rough 9×13 rectangle. Polenta will be moldable.

Cover with plastic wrap and refrigerate until firm or up to two days.

STEP 2: ROASTED VEGETABLES & SAUTEED MUSHROOMS
Preheat oven to 400°F and lightly oil a baking sheet or roasting pan.
Wash and dry celery and leeks. Slice leeks into 1/4 inch ‘coins’. Chop celery ribs into 1/4 inch pieces also.
Place vegetables in a single layer on the baking sheet and roast in the oven for 15 minutes. Give the pan a shake and rotate it at least once during the cooking process.
Soak mushrooms in warm water for 20 minutes (Tip: you can make your Bechamel sauce during this time).
Melt 1 tablespoon butter in a medium sauce pan. Bang garlic cloves with the flat side of a knife to bruise them and toss them into the butter.
Drain mushrooms, squeezing out as much liquid as possible, and add them to the garlic butter.
Season mushrooms with salt and pepper and cook over medium heat for about 7 minutes.

STEP 3: BASIC BECHAMEL SAUCE
3 Tablespoons butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/2 teaspoon salt

Melt butter in a medium pan or sauce pot over medium heat. Dump the flour in all at once and whisk to combine. Cook, stirring constantly, for about two minutes to develop a little more flavor and avoid a ‘floury’ taste in your bechamel.
Gradually add in the milk, whisking vigorously to emulsify sauce and eliminate lumps. Once all the milk has been added, bring to a slow boil and stir until thick and smooth.
Season with salt to taste and reserve until ready to use.

STEP 4: ASSEMBLY AND BAKING
Preheat over to 350°F and butter a 9×13 baking dish.
Combine roasted celery and leeks in the dish and spread out to cover the bottom in a single layer. Top with the sauteed mushrooms, uniformly scattered throughout.
Pour bechamel sauce over the vegetables and distribute evenly using a rubber spatula. Sprinkle with 1/4 cup grated Parmesan cheese.
Cut chilled polenta into rectangles and arrange on top of the bechamel. Sprinkle with remaining 1/4 cup of Parmesan cheese.
Place dish in oven and bake, uncovered, for about 40 minutes, until top is browned and the bechamel is bubbling up the sides.
Serve at once.

Black Eyed Pea Salsa

I made this for dinner last night, serving it up next to cheese and chicken quesadillas.  I won't pretend the kids liked the salsa as much as the quesadillas, but they ate their portion and my youngest had seconds.  The salsa has great flavor and plenty of fresh texture.  It was even better the second day for lunch after everything had mingled in the fridge overnight.    

About 3 1/2 to 4 cups cooked black-eyed peas (equivalent of 2 15.5-ounce cans, rinsed, drained; OR start with 2 cups dried, cover with salted water, bring to a boil then simmer about an hour or until the peas are fully cooked, adding water as necessary)

1/4 to 1/2 cup of chopped, cooked, mild green chilies OR 1/4 cup chopped pickled jalapeños (it's all to taste - I used half of a fresh jalapeño (no cooking) and 1/4 cup pickled jalapeños)

1/2 - 1 cup roasted red bell pepper, chopped

one bunch of green onions, thinly sliced, about 1/2 cup total

1 bunch of cilantro, chopped, about one cup

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp dried oregano

1/4 tsp ground cumin

1/2 tsp salt

black pepper

This is as easy as throwing everything together and gently stirring until combined.  

Taste and adjust seasonings for your crowd.    

Serve with chips, nachos, quesadillas, or warm tortillas.

Orange Beef Stir-Fry

The Payne kitchen puts out a fair share of stir-fry.  It's one of my go-to meals when I don't really have a plan, but see a handful of random vegetables starring me down from the inside of the fridge.  So I added a few extra veggies to this, but stayed true to the recipe for the sauce.  It was good, but I was expecting more of the orange flavor to come out. 

• 1 teaspoon freshly grated orange zest
• 1/2 cup orange juice
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon beef bouillon granules (or 1 cube beef bouillon crushed)
• 12 ounces skirt steak or flank steak
• 2 teaspoons canola or vegetable oil
• 4 green onions, white and green parts chopped
• 1 clove garlic, finely minced
• 1-2 cups chopped fresh broccoli
• 1 cup chopped carrots
• 1 red bell pepper, seeded and cut into thin strips
• 1/4 cup water
• 
  
• 
  
• In a small bowl, stir together the fresh orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.
• 
  
• Thinly slice the beef across the grain. Lightly salt and pepper the beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally. Remove the beef to a plate or bowl.
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• Add the remaining 1 teaspoon oil to the pan. Add the green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add the chopped broccoli carrots and red pepper. Stir to combine. Add the water, cover the skillet, and cook until the vegetables are crisp-tender, 2-4 minutes. Stir in the cooked beef.
• 
  
• Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice.
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Orange Date Muffins

These were outstanding, best still warm.  The entire orange is used, so you get a real full orange flavor.  And I love that I could make most of the batter in my vita-mix!

taken from the Big Book of Breakfast by Maryana Vollstedt

1 large whole orange, washed and unpeeled

1/2 cup orange juice

1/2 cup chopped dates

1 large egg

1/2 cup butter, cut up

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

3/4 cups sugar

1/2 tsp. salt

Preheat oven to 400.  Cut orange into chunks and remove seeds.  Place chunks in a food processor and process until finely ground.  Add juice, dates, egg, and butter and process until blended.

In a medium bowl, combine flour, baking soda, baking powder, sugar, and salt.  Pour orange mixture over dry ingredients and stir until blended.  Spoon batter into paper-ilned muffin tins, filling them about three-fourths full.  Bake until a toothpick inserted in the center comes our clean, 15 to 18 minutes.  Remove from pan and cool on a rack for 5 minutes.  Serve warm.

Apple Walnut Pancakes

After staying in my sister's home for a month and making myself comfortable in her kitchen, I came away with the decision that I was ready for an electric griddle.  I'd avoided one mainly because they seem like such an awkward device to store and my cupboard space is limited.  But she sold me.  So I asked for one for my birthday and my husband pulled through.  We've been eating pancakes, bacon, eggs, grilled sandwiches, and quesadillas like kings!  Mainly, I love my new kitchen friend because I can cook whatever we're having in at least half the time it used to take me to feed my family of five, which means the time I'm standing in the kitchen versus the time I'm sitting at the table with my family has a much better ratio now!  So here are the pancakes I made last Saturday.  We lingered at the table, myself included, and ate the entire batch!



1 cup whole wheat flour
1 cup white flour
1 tsp. salt
2 tsp. baking powder
1 Tbsp. brown sugar
2 cups milk
2 eggs, well beaten
2 Tbsp. oil
1 cup diced or grated apples
1/2 cup chopped walnuts


Combine flours, salt, baking powder and brown sugar in a large bowl.  Set aside.

Combine milk, eggs, and oil in a separate bowl.  Add liquids to dry ingredients and stir until just mixed.  Add apples and walnuts, stirring just until combined.

Bake on hot, lightly greased griddle.

Walnut Mocha Torte

This is what I made for my Valentine last week.  His definition of a good dessert is anything that enhances his cup of coffee, so this was a winner.  The mocha topping was my favorite part.  I saved some to put on ice cream!  

6 eggs

1 cup (200 g) white granulated sugar (divided to 3/4 and 1/4 cup)

1 cup (120 g) finely ground walnuts

1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)

Mocha Topping:

1/2 cup (100 g) white granulated sugar

2 Tbsp corn starch

1 cup (8 fluid ounces, 236 ml) strong coffee

1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)

1 Tbsp butter

2 teaspoons vanilla extract

1 cup (8 fluid ounces, 236 ml) heavy whipping cream

Separate the eggs, into yolks and whites.  Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.

Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).

Preheat oven to 350°F (175°C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

Place the egg yolks into a mixing bowl and beat until smooth. Slowly add  3/4 cup of white sugar and continue to beat the egg yolks until thick and pale. (I use a hand mixer for this.)

Using a stand mixer, beat the egg whites with the whisk attachment until foamy.  Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form.

With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture.

Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched.

While the cake is cooking prepare the mocha frosting base. Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan. Turn the heat onto medium and gradually stir in the coffee and the chocolate chips.  Stir continuously until the mixture starts to simmer and thicken quite substantially. Continue to stir while the mixture simmers for 1 minute. Then remove from heat and stir in the butter and vanilla extract until well blended.  Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.)

Remove the cakes from oven and cool in the pans for 10 minutes. Run a dull knife around the edges of the cakes to separate it from the sides of the pans. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper. Let cool completely.  Note that if you want to make ahead, you can cook the cakes first, let cool to room temp, wrap with plastic wrap, and freeze until you are ready to frost and serve.

Complete the frosting. Whip the cream until it is rather thick, just before that point to which if you kept on whipping it would turn to butter. This will help it hold up as a frosting. Once whipped, fold the whipped cream and mocha base together. It may be a little speckled, and if you fold it only lightly, you can have almost a marbling effect of light and dark with the frosting, if you wish.  Place one cake on a serving platter. Frost the top. Place the second cake on top of it, and frost the top and sides of the cake.  Serve immediately, or keep chilled until serving.

Pork Carnitas

Go ahead and make this.  I doubt you'll be disappointed.  The last step of broiling the meat is what made the difference for me.  A splash of fresh lime juice is the only thing my soft taco was missing in the end.  The meat was so tender with delicious hints of the flavorful sauce.  I only used 2.5 pounds of pork, but kept the rest of the measurements the same.  Yum!


4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves



Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.

Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.
While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper. 

Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. (I didn't flip and broil.  One side was enough for us)  Serve immediately in a tortilla with all your favorite toppings.

Sausage, Jerusalem Artichoke and Savoy Bake

The kids and I looked through our veg box delivery and were stumped by one potato-looking smallish knobby thing.  We smelled, poked, broke, and tasted it before pulling out the trusty A-Z vegetable guide where we discovered we were the lucky recipients of a bag of jerusalem artichokes!  So what do you do with jerusalem artichokes?!  Thankfully, a recipe card was included that provided a great dinner for my family.  The artichoke had a very mild flavor, but was as soft as a potato might have been after baking.  However, I would make this dish again, substituting some small potatoes for the artichokes and I think it would turn out great.


oil for frying
8 sausages
3-4 cups chicken or beef stock
5-7 jerusalem artichokes, scrubbed and cut in half or wedges
1 cup lentils, rinsed and drained
1 tsp. dried thyme
1/4 tsp dried chili flakes
zest from 1/2 a lemon (optional)
1 savoy cabbage, outer leave removed, cut into wedges with the root intact

Preheat oven to 350.

Heat 1 Tbsp oil in an ovenproof pan.  Fry sausages until brown on all sides.  Add 3 cups stock.  Remove from heat, cover with foil or lid, and bake for 15 minutes.

Uncover and add jerusalem artichokes, lentils, thyme, chili, lemon zest and season with salt and pepper.  Bake for 20 minutes more, uncovered.

Wedge the cabbage between the other things in the pan and spoon over a little more stock.  Bake another 15 minutes, or until everything is tender.

Avacado, Feta, and Egg Toastie

This quick lunch came together for me one afternoon while the girls were resting and I needed a fast dose of protein before I collapsed from a busy morning.  "I spy with my little eye a ripe avocado . . . and some feta . . . "  Add a fried egg and buttered toast.  The obvious salt and pepper on top and I called it good!  You should really try this one.  It's so easy I don't even need to share a "recipe", but so good I couldn't not share the idea.