Biscuits and Gravy

Last week I used the leftover sauce from my alfredo pie to make a sort of Biscuits and Gravy for breakfast. Although we had reservations at first, both Tim and I really liked it!

I just mixed the alfredo sauce with some cooked ground turkey, warmed it up, and poured it over biscuits. It was a great way to start the day!

I used Mrs.P's Yeast Rolls recipe, although next time I think I'll put in a but more flour. It was quite sticky!

(Sorry for the blurry picture; I don’t know what happened.)

The Ultimate Egg Sandwich

Tim had to go in to work yesterday evening, so he picked up a Dominos pizza to share with his coworker. He doesn’t get the chance to have “regular” pizza very often, so this was a treat for him.

So I was cooking dinner all for my little lonesome. We have a half a pound of stew beef in the fridge waiting to be made into buffalo beef, so I swiped a few pieces and made myself… The Ultimate Egg Sandwich!



I put in just a few pieces of the stew beef cut into strips, some cubed ham, Carl Buddig corned beef, onions, green peppers, and cheese. It was very yummy and quite filling. I think I overloaded on protein!

Oats and Honey Pancakes

I tried making Oats and Honey Pancakes for lunch today, and they turned out alright, actually. They are a little unusual, but they make a nice variation to regular pancakes. I used gluten free rolled oats, but I think gluten free steel cut oats might work a bit better.



Oats and Honey Pancakes

¾ cup brown rice flour
½ cup gluten free oats
1 teaspoon baking powder
½ teaspoon salt
2 eggs
2 tablespoons honey
2 tablespoons canola oil
½ cup milk

Whisk together all of the dry ingredients. Whisk together the eggs, honey, and oil. Then add the milk to the wet ingredients and whisk. Add the dry ingredients to the wet ingredients and mix.

Cook in a preheated pan, flipping once as you would a regular pancake. Feel free to sprinkle on some chocolate chips!

Saturday Breakfast

Here's what we had for breakfast this morning.





There's nothing on it, no sauce or dressing or whatnot. Just fruit. Sometimes simple is gooooood!

Muffin Maniac!

I was a muffin making machine yesterday! I made 71 muffins.

We are going camping (tenting, literally) next week, so I'm in the gluten free snack-making mode this week. I made some blueberry muffins adapted from a recipe in The Gluten Free Gourmet Bakes Bread, some chocolate chocolate chip muffins that still need to be tweaked before I share the recipe, and some of my Mom's banana muffins.

It got quite hot in my kitchen with my A/C being out and the oven being on for about 4 hours! But it was worth it. I know I'm going to appriciate having a muffin for breakfast or for a snack at camp next week.


Banana Muffins

2 cups white rice, brown rice or quinoa flour, or any combination of the three.
1 teaspoon salt
2 teaspoons baking soda
1 cup (or a little less) sugar

1 1/2 cups ripe banana, about two large
3 eggs, beaten
2/3 cup canola oil (I substitute about half applesauce)

Preheat the oven to 350 degrees. Line or grease two muffin tins.

Mix together the dry ingredients. Mix together the wet ingredients.

Blend together the wet and dry ingredients, but don't overmix. At this point you could add 1/2 cup of walnuts or fold in about 6 ounces of chocolate chips (I always do this!).

Fill the muffin tins and bake for 25-30 minutes or until a toothpick comes out clean. Cook on a wire rack.


Thanks for this great recipe Mom!

Bean Burritos

I'm not sure if anyone was curious, but here's what my bean burrito looked like before I rolled it up:

That's refried beans, scrambled eggs, sour cream (of course!), salsa, jalapenos, lettuce, and cheese on a corn tortilla. I only had two as they were quite filling! I liked having the egg to provide a little extra protein in addition to the beans.

This was one good naturally gluten free meal!

Hey, this could even be breakfast!

What do you like to put in your burritos?

Fourth o' July and Spinach Frittata

One would imagine that I should have more time to do blogging on the weekend. While this might normally be true, this past weekend, even though it was longer than average, buzzed by in a flash!

On the Fourth we had some friends over and grilled hamburgers and hotdogs. We had cherry cobbler a la mode for dessert. We played croquet and our friends' 4-year-old son "won." Honestly, he really did do a good job. Then we made s'mores around our fire pit. I just used some chocolate chip cookies instead of graham crackers. They were yummy!

With the kids' bedtime rapidly approaching, our friends went home (they live a minute and a half away). Tim and I followed them over a few minutes later and once the kids were sleeping, we played Hand and Foot (card game) until midnight! It was a very nice day.

On Saturday, Tim and I tackled a project that's been on the back burner for a few weeks: painting the living room. That literally took up the whole day. And most of Sunday besides church time.

So here's Monday morning rolling around again and I have all these great ideas for posts! Let's start with our dinner from last Wednesday: Spinach Frittata.


I sauted some onions and celery, and I thawed the frozen spinach (it was on sale at Hy-Vee!). Once the onions and celery were tender, I added black olives and the spinach. I then poured some beaten eggs over it all, covered it, and cooked it.

Tim and I both enjoyed it!

Breakfast

One of our favorite breakfasts is French toast. I have many memories of waking up when I was a little girl and going into the kitchen. My dad would be dressed for work and making a few pieces of French toast for his breakfast. I think that must be where I get my love for it from.

French Toast

6 pieces of bread
2 eggs
1/4 cup milk or non-dairy sub
Cinnamon

Whisk together the eggs and milk. Dunk the bread pieces into the mixture and arrange on a preheated and oiled griddle or frying pan. Sprinkle cinnamon on top. Cook on both sides until light brown.

In the picture above, I had dipped some egg slices in the batter and tossed them in the pan. I then put a tiny dollop of butter on each piece and covered it with cinnamon. I just cooked them right along side the French toast until they were soft.

Fruit Salad

My friend Jess bought a butter braid bread loaf from our church youth fundraiser. It was Strawberry and Cream Cheese flavored. That sparked my imagination: I had strawberries and cream cheese in my fridge at home. What fun and tasty concoction could I come up with?

I didn't measure anything out, just flew by the seat of my pants. While I pureed about 4 large strawberries, milk, and a little sugar in the blender, I soaked my package of Neufchatel, still in its foil, in some warm water. I then beat the strawberry mixture and cream cheese together with my hand mixer.

After adding in some fruit, I got this wonderful fruit salad!

Crepes for Breakfast!

I stumbled upon this great crepe recipe, and I'm sure glad I did (thanks for the link Karina)! I had all three of the igredients in my kitchen, so I whipped up some for breakfast this morning. I am definitely having these again.

They were eggy and light. And they were easy to flip. They cooked up nice and quick. I really couldn't complain about any aspect of my breakfast experience (how's that for a Minnesotan-ism?).