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Archive for the ‘eggs’ Category

 

 


So, I tried googling recipes for stale challah, and this bread pudding came up right away. This was made for the lactose intolerant, so no modifications were necessary by me. I added no fruit, as my challah already had raisins in it, but I do think that some fruit would also be a nice addition. This tasted amazing.

Challah kugel (from PrinceClan blog)

2 – 3 cups stale challah

1 1/2 – 2 cups vanilla soy milk

4 eggs

3/4 cup sugar

optional: two large apples, chopped small; or 1 cup raisins

Tear challah into smallish pieces, and drop into large bowl.

Pour soy milk over. Allow to soak for 20 minutes. Add eggs and sugar. Mix well.

Place into a greased pan (8 x 8″ or 9″ round) and bake at 350 degrees F for 50 – 60 minutes, until browned and golden.

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Delicate and delicious. A light summery pasta.

Asparagus carbonara (from Chaos in the Kitchen, made nondairy by me)

1 pound asparagus spears

1 pound spaghetti noodles (I used whole grain)

2 tablespoons olive oil

2 ounces turkey bacon, chopped

4 cloves garlic, minced

2 eggs

1 cup grated soy parmesan

1/2 cup pasta water

fresh ground pepper

Chop asparagus spears into 1″ pieces. Steam or boil for about 5 minutes or until tender.

Bring a large pot of water to a boil and add several tablespoons of salt. Add the noodles and cook til al dente while preparing sauce. Do not allow noodles to cool since their heat is needed to cook the egg sauce.

While noodles are cooking, heat oil and saute bacon pieces until crisp. Add drained asparagus spears and garlic and cook until soft, while noodles finish.

Whisk together the eggs, cheese, and 1/4 cup water from your pasta pot while stirring constantly to temper (warm up) the eggs without cooking them.

Add hot noodles to hot skillet and coat in bacon fat. Stirring quickly to coat, add egg mixture to hot noodles. The eggs and cheese will thin and create a velvety sauce that coats the noodles. Stir in more pasta wataer if you want it saucier. Add fresh ground black pepper to taste and serve fresh and hot. Makes 4 – 6 servings.

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Pretty to look at, fun to make, goes down easy. Keep room for seconds.

Summer vegetable torta (modified to be nondairy by me, from Dream About Food blog)

3 tablespoons olive oil

1/2 medium onion, chopped

8 ounces mushrooms, sliced

3 medium zucchini, sliced 1/4″ thick

2 red peppers, sliced into 1/4″ strips

8 ounces soy cream cheese, softened

6 large eggs

1/4 cup soy cream

2 garlic cloves, minced

3 tablespoons fresh basil, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded nondairy cheese (I used cheddar)

Preheat oven to 350 degrees F and brush bottom and sides of a 9″ springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers. Saute until vegetables are just tender, about 10 minutes.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combines (it’s okay if it’s a little lumpy). Beat in cream. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed veggies to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in a prepared pan and set pan on baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold. Makes 8 servings.

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I would categorize this under the Best Frittata Ever list. Easy to make and so flavorful. Once again, it’s that Middle East flair that wins me every time.

Persian zucchini frittata (from Saveur)

3 tablespoons canola oil

1/4 teaspoon minced fresh ginger

3 large onions, chopped

3 cloves garlic, minced

1 teaspoon ground turmeric

5 medium zucchini, halved lengthwise and cut crosswise into 1/4″ thick slices

kosher salt and freshly ground black pepper, to taste

4 tablespoons flour

1/2 teaspoon baking soda

7 eggs, beaten

2 tablespoons chopped parsley

sumac, for garnish

Heat oven to 400 degrees F. Heat 2 tablespoons oil in a 12″ skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6 – 8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12 – 15 minutes. Stir in 3 tablespoons flour and baking soda; let cool.

Stir eggs into zucchini mixture. Grease a 9 x 13″ casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25 – 30 minutes. Garnish with parsley and sumac. Makes 6 – 8 servings.

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Smooth and creamy. Dreamy. LOVED this recipe from Couldn’t Be Parve – many thanks! Good any time of year.

Eggnog ice cream

3 cups almond milk (used Almond Breeze unsweetened original)

1 cup soy milk powder

1/2 cup vegetable oil

2/3 cup sugar

pinch of salt

6 large egg yolks

1 1/2 teaspoons freshly grated nutmeg

2 tablespoons dark rum

2 tablespoons brandy

1 tablespoon vanilla

In a medium saucepan, whisk together 2 cups of almond milk, soy milk powder, oil, sugar, and salt. Place the egg yolks into a medium bowl and whisk to combine. Place the remaining cup of almond milk in another medium bowl set over a bowl of ice water and set the strainer on top.

Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat, stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring. Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Stir in the nutmeg, rum, brandy, and vanilla. Stir over the ice bath until cool.

Chill the mixture thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions.

Makes approximately 1 quart.

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From Chow, truly an elegant egg salad.

Egg salad gribiche

6 large eggs, hard-boiled

2 teaspoons dijon mustard

5 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1/2 cup finely chopped cornichons

1 tablespoon finely chopped brine-packed capers

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh Italian parsley

1 teaspoon finely chopped fresh chervil

Peel the eggs, halve, and separate the whits from the yolks.

Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-sized pieces will remain). Add the mustard and continue mashing until it is well incorporated.

Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.

Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything until evenly combined. Taste and season with additional salt and pepper as needed. Makes about 2 cups.

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Chock full of veggies, this frittata was an easy nondairy adaptation. From SFGate.com

Vegetable frittata

1 small zucchini

1/2 bunch chard

1/2 tablespoon olive oil

1/2 cup chopped onion

kosher salt and pepper to taste

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

8 large eggs

2 teaspoons soy cream (optional)

1/2 cup chopped canned plain artichoke hearts, rinsed and drained

2 green onions (green part only), thinly sliced

1 cup grated soy cheddar or mozzarella

1/4 cup soy sour cream (I used Tofutti brand)

several grape tomatoes

Cut the zucchini lengthwise and then into 1/4″ thick half moons; set aside. Cut the tough rib from each chard leaf, then cut enough leaves crosswise into 1/4″ thick ribbons to make about 2 cups. Rinse and drain well.

Preheat oven to 375 degrees F.

Heat oil in a 10″ ovenproof nonstick skillet over medium heat. Add the onion and saute until it starts to soften. Add the chard and zucchini. Season with salt and pepper. Saute until the vegetables are cooked and the moisture has evaporated. Stir in 2 teaspoons of the dill and 2 teaspoons of the parsley. Meanwhile, whisk together the eggs and soy cream in a medium bowl.

Add the artichokes, green onions, and about half the cheese to the vegetables in the skillet. Pour in the eggs and stir lightly. When the eggs start to set, use a heat-resistant plastic spatula to lift the edges of the frittata, tilting the pan so the uncooked egg flows under the edge. When the eggs are almost fully cooked, sprinkle the rest of the cheese on top and place in the oven until the frittata is done and the cheese is melted and lightly browned, about 5 – 7 minutes.

Divide into portions, top each portion with an optional tablespoon of sour cream and tomatoes and remaining chopped herbs. Makes 4 – 6 servings.

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Beautiful and delicious. From Mary Ann Esposito, with my nondairy adaptations.

Cauliflower frittata

1/8 cup plus 2 tablespoons extra virgin olive oil

1 large onion, thinly sliced

1 medium head cauliflower (about 2 pounds), cut into small florets

4 large eggs

1/2 cup grated soy parmesan

1/4 cup diced dried tomatoes

1/4 cup minced flat-leaf parsley

sea salt and freshly ground black pepper, to taste

In a large skillet, heat 1/8 cup olive oil. Add the onions and cook until they begin to soften. Add the cauliflower and cook, stirring, for 2 – 3 minutes. Cover the pan, lower the heat to medium-low, and cook until tender, about 8 minutes. Remove the onions and cauliflower to a dish, and set the pan aside.

In a large bowl, beat the eggs, cheese, tomatoes, and parsley together. Season with salt and pepper. Add the cauliflower mixture and blend well.

Set the skillet over medium heat, and add 1 tablespoon of the oil. Add the frittata mixture, distributing the cauliflower evenly in the pan. Cook until the frittata holds together when the skillet is shaken.

Place a large dish over the top of the skillet and invert the frittata onto the dish. Add the remaining 1 tablespoon olive oil to the skillet, slip the frittata back into the pan, and cook until lightly browned on the bottom. Turn the frittata out onto a serving plate, cut into wedges, and serve immediately. Serves 6.

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Another South Beach delight from Kalyn’s Kitchen blog. And so easy to make. These were not hard for me to adapt to nondairy – I used soy cheddar cheese, along with soy parmesan. Instead of cottage cheese, I crumbled some tofu. It all came together into these bite-sized mini-muffins. Kalyn’s recipe called for larger muffin cups, which I did not have. So, instead, I made a dozen smaller ones like these. Fun AND yummy.

Baked mini-frittatas with broccoli and “cheese”

1 1/2 cups broccoli flowerets, cut into small, bite-sized pieces

1/2 cup soy cheddar cheese, grated

4 heaping teaspoons grated soy parmesan

6 eggs

1/2 cup firm tofu, crumbled

1 teaspoon of any all purpose seasoning of your choice – I used Italian seasoning

freshly ground black pepper to taste

Preheat oven to 375 degrees F. Spray muffin tin with non-stick spray.

Place cut-up broccoli in a bowl and zap in the microwave for about a minute, just to begin cooking. Then divide the broccoli evenly between all the muffin cups. Put a generous pinch of cheddar cheese (1-2 tablespoons) on top of the broccoli, then add a some generous sprinkles of parmesan on top.

Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add the tofu, seasoning, and black pepper, and stir to combine. Pour egg mixture over the broccoli and cheese, dividing the eggs evenly among the muffin tins. Stir gently with a fork so ingredients are evenly distributed.

Bake for about 30 – 35 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Serve hot. Makes a dozen.

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Pretty to look at, easy to make, tastes really good. Triple play – great meal.

Tofu and broccolini pad siew (from Chow)

1 14-ounce package dried wide rice noodles

14 ounces firm tofu, drained and cubed

1/3 cup soy sauce

1/2 cup water

2 tablespoons packed light brown sugar

1 pound broccolini, sliced on the bias into 1″ long pieces

1/4 cup canola oil

6 medium garlic cloves, peeled and sliced paper thin

2 large eggs

Place noodles in a large heatproof bowl and cover with hot tap water. Soak until loose and pliable, about 30  minutes. Separate noodles by hand and drain; set aside.

Meanwhile, place tofu cubes on a paper towel-lined plate; set aside. Combine soy sauce, 1/4 cup water, and the brown sugar in a small bowl; set aside.

Heat remaining 1/4 cup water in a large nonstick pan with a tight-fitting lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini and set aside.

Return the pan to medium-high heat, add oil and heat until shimmering. Add the tofu and saute, turning occasionally, until golden brown on all sides, about 8 – 10  minutes.

Reduce heat t o medium, add garlic, and cook until just beginning to color, about 15 seconds. Add soy sauce mixture, noodles, and broccolini, and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.

Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately. Makes 4 servings.

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