Ham & Tater Cheese Soup

Ingredients:

• ½ TBSP. extra virgin olive oil
• ½ medium onion, chopped
• 1 ribs of celery, diced
• 1 lb. Yukon gold or red potatoes, peeled and diced (approximately 4 cups)
• 3 cloves garlic, minced
  
• 1 teaspoon roasted garlic powder
  
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• dash cayenne or lemon drop pepper, more or less to taste
• 2 cups chicken broth, low-sodium
• 1½ cups milk, divided
• 1½ tablespoons all-purpose flour
• 1 cup shredded sharp cheddar cheese
• 1 cup cooked ham, diced small.
  

Instructions

1. In a large sauce pan over medium-high heat, add the oil. Once hot, add the onions and celery and saute for 3-4 minutes until they start turning clear. Then add in the garlic and continue to saute for another minute or two.
2. Add the peeled and diced potatoes, salt, and pepper to the pot.
3. Pour the chicken broth over the potatoes and make sure that they are covered, adding additional water as needed.
4. Bring to a boil and then reduce heat and simmer for 10-15 minutes, or until fork tender.
5. While the potatoes are boiling, pour ¼ cup of milk in a large bowl and whisk in the flour until smooth. Pour the remaining milk in the same bowl; set aside.
6. Optional: Once the potatoes are fork tender, use an immersion blender to partially blend the mixture - you want about 1/4 blended to make a creamier soup.
7. Add the milk mixture to the pot and continue to simmer for 5 minutes, stirring occasionally.
8. Add the sharp cheddar cheese and diced ham. Continue to simmer until the cheese is melted and ham is heated through, stirring constantly.
9. Remove from the heat. Serve immediately with additional cheddar cheese, green onions, and bacon on top.

Veggie Pancakes

Ingredients:

2 cups grated zucchini

2 green onions, thinly sliced

¼ yellow (or white, or purple) onion, julienned

1 cups spinach leaves, julienned

2 large eggs

½ cup freshly grated Parmesan cheese

½ cup shredded Cheddar

¼ cup cornstarch

1 TBSP roasted garlic powder 

Dried basil, oregano, sage, etc. to taste.

Salt & pepper, to taste

Vegetable oil or bacon grease, for cooking

Instructions:

• Feel free to vary the vegetables as much as you want: Pumpkin, carrots, kale, cabbage, shallots, bell peppers. Experimentation is encouraged. Clean out your vegetable drawer. 

• Squeeze all moisture out of vegetables with a clean kitchen towel, or several clean paper towels. Be thorough.

• In a large bowl, combine vegetables, eggs, cheeses, cornstarch, & spices. Mix thoroughly. Add more cornstarch if needed to make a mix that will stick together well.

• Heat oil or bacon grease in skillet. Scoop about ⅓ cup of mixture, and form into a pancake.

• Cook until medium brown on both sides, about 4 minutes a side. Drain on paper towel if needed, and keep warm in oven. 

Serve immediately, or refrigerate for up to a week. 

Serving Suggestion:

○ Preheat toaster oven to 400° or so.

○ Heat one or two slices of ham in microwave. Or fry some bacon.

○ While ham is heating, use toaster oven to partially melt 1 slice of Gruyere or mild cheese on veggie pancake.

○ Fry or poach an egg. Leave yoke soft.

○ Stack egg on ham slices on softened cheese on veggie pancake.

○ Top with shredded cheese, and return to toaster oven to melt, or possibly brown, depending on your preferences.

French Eggs in a Frame

Ingredient

 

2 or 3 mini-loaf slices of dark bread. I used a buckwheat/rye loaf I’d just made.

    The filling is enough for at least three slices.

Egg Filling:

1 egg.

1½ TBSP yogurt

1½ TBSP shredded (not ground) parmesan cheese. (or use another cheese of your choice.)

Spices to taste: I used salt, pepper, basil.

Stir these all together in a custard cup or small bowl.

Instructions

·         Preheat a cast iron frying pan.

·         Butter both sides of the bread.

·         Cut out the center of the bread with a shot glass.

·         Lay all holed bread slices in frying pan.

·         Immediately fill with egg filling.

·         Lay the “holes” in the gaps between the bread, to toast. 

·         Note that it is traditional to serve the holes with peanut butter.

Flip them over as needed. Note that the “holes” will need flipping before the French eggs in a frame need flipping.

  

 

Polenta & Sausage

Ingredients: 
per serving:

3 slices polenta, cut into ⅜” cubes.

1 sausage or bratwurst, cut into ⅜” cubes.

    (Substitute cubes of firm, marinated tempeh or tofu for vegetarian)

1 large San Marzano (or medium Roma) cut into ⅜” cubes.

⅓ cup broccoli cut into ⅜” cubes.

⅓ cup kale cut into pieces.

¼ cup bell pepper cut into ⅜” cubes.

⅓ cup Parmesan cheese

½ tsp garlic powder

Salt & pepper to taste.

1 TBSP olive oil for frying

Heat oil, and cook polenta and sausage, until sausage is done. Season with garlic powder, salt & pepper.

Reduce heat and add vegetables. Cook until they’re only beginning to get soft: two or three minutes. Stir well.

Transfer to plate / plates. Top with Parmesan cheese & broil 6 – 8 minutes, or until cheese starts to brown.

Warn guests that the plates are real hot!

Review: This is quite good. Consider other cheeses (cheddars? goat cheese for cow-dairy free), other meat (pork? chicken?). I'll bet this would make interesting nachos. 

Per person:

Vaguely Quichely Breakfast

Serves One: Scale as appropriate:

½ sweet potato, sliced very thinly.

2 slices bacon, chopped

2 eggs.

1 cheese stick (typically mozzarella), cubed small.

2 oz cheddar, cubed small.

⅓ cup half & half

½ cup Parmesan cheese, shredded.

Preheat toaster oven to 350º. Grease a small (6’ or so) pie pan with butter. Be generous. Line the bottom and the bottom half of the sides of the pan with sliced sweet potato.

Mix eggs, mozzarella, cheddar, and half of the bacon in a bowl with the half & half. Pour into the pie pan. Top with the other half of the bacon and the Parmesan cheese.

Bake 30 minutes, until eggs are done and the top is browning nicely.

Enjoy with good coffee.

Sweet-Potato Cheese Bread

 Serves 4

Ingredients

2 tsp active dry yeast

½ cup milk

3 TBSP butter, room temperature

1½ tsp honey

1 large egg

1½ tsp low sodium chicken bouillon

¼ tsp black pepper

1½ cups all−purpose flour

¾ cup mashed sweet potatoes, room temperature

½ cup shredded Cheddar cheese (plus extra for topping)

¼ cup Parmesan cheese

1 tsp each dried rosemary and thyme

Method (mixer method)

§         Heat milk in a pan until warm, but not hot. Sprinkle the yeast over the milk and let dissolve. Add the butter, egg, salt, pepper and 1 cup of flour; beat until smooth

§         Stir in the remaining 2 cups flour, sweet-potatoes and Cheddar until well blended.

Method (bread machine method)

§         Put ingredients into bread machine, starting with 

Method (mixer method)

§         Scrape the dough in the prepared casserole, cover loosely with plastic wrap, and let rise until doubled in bulk (about 40 minutes)

§         Grease small loaf pans. Set aside.

§         Preheat oven to 375 degrees F.

§         Sprinkle Parmesan, rosemary, thyme and cheddar cheese over top of the proofed dough. Bake until golden brown, about 45 minutes.

§         Transfer bread to wire rack; cool and then cut into slices.

Bacon Cheese Biscuits

1 cup unbleached flour

2 tsp baking powder

2 tsp honey

1 tsp beef bouillon paste

2 tsp fresh garlic powder

2 tsp fresh onion powder

½ cup freshly cooked bacon, drained & crumbled

1 tsp dried sage

1 tsp dried savory

2 ½ TBSP cold butter, cut into ¼” cubes (or smaller)

½ cup refrigerated milk, or a little less.

2 TBSP re-hydrated dried tomatoes (hint: consider re-hydrating in wine), diced.

½ - ¾ cup shredded cheese. Bold flavor is an asset. (eg. Parmesan, Raclette, sharp cheddar, Irish cheddar…)

Heat your oven or toaster oven to 450°. Line a baking sheet with parchment.

Mix dry ingredients. Add butter, honey & bouillon paste, and mix with a pastry cutter. Add milk and continue to mix until even. Add diced, re-hydrated tomatoes and mix until even.

Turn onto a floured board or countertop, knead by pressing flat and folding 4 or 5 times. Continue pressing flat and folding in half, adding a portion of cheese and bacon each layer, until cheese is gone.

Press into ½” thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter. Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes until nicely brown on top.

Serve with fresh butter and a glass of milk.

Mushroom Cheese Biscuits

Small Batch (7 or 8 biscuits). Feel free to double the recipe. 

1 cup unbleached flour

2 tsp baking powder

1 tsp honey

1 tsp bouillon paste (use beef paste with yellow or darker cheeses; chicken paste with white cheeses)

2½ TBSP cold butter, cut into ¼” cubes (or smaller)

½ cup refrigerated milk

1½ TBSP re-hydrated dried mushrooms (hint: consider re-hydrating in wine), diced.

½ - ¾ cup shredded cheese. Bold flavor is an asset. (eg. Parmesan, sharp cheddar, Irish cheddar…)

Heat your oven or toaster oven to 450°. Line a baking sheet with parchment.

Mix flower & baking powder. Add butter, honey & bouillon paste, and mix with a pastry cutter. Add milk and continue to mix until even. Add diced, re-hydrated mushrooms and mix until even.

Turn onto a floured board or countertop, knead by pressing flat and folding 4 or 5 times. Continue pressing flat and folding in half, adding a portion of cheese each layer, until cheese is gone.

Press into ½” thick rectangle. Cut 2” circles (I used a jam jar) without twisting the cutter. Arrange biscuits (nearly touching is fine) on baking sheet. Bake for 10 – 12 minutes until nicely brown on top.

Mashed Potato Italian Savory Bread

2 teaspoons yeast

3 cups flour

¾ cup leftover mashed potatoes

2 tablespoons butter

1½   tsp. salt (more or less to taste)

2 tablespoons sugar

¾ cup milk (slightly more if try potatoes)

2 tablespoons olive oil

1 TBSP Italian seasoning

4 cloves garlic, roasted and minced

4 strips bacon, cooked & chopped

4 ounces sharp cheddar cheese, shredded

1 tsp of your favorite pepper mix. I use Trader Joe’s Everyday Seasoning

Variation: add a batch of sage.

Mexican Pizza Bread

1½ tsp yeast
4 cups unbleached flour

1½ TBSP gluten
1 package spaghetti sauce mix (the dry mix, not the sauce)

2 tsp garlic powder

2 TBSP medium salsa

½ tsp black pepper

⅛ tsp cayenne pepper

½ tsp (smoked?) paprika

1 tsp dark chili powder

1 tsp garlic powder

½ tsp onion powder

¼ cup chopped fresh onion
No salt (oops: I added salt by habit)
2 TBSP sugar
2 TBSP butter, room temperature
1½ TBSP buttermilk powder
1 cup shredded cheese (I used a 4-cheese blend; cheddar & Monterrey Jack work well)
1½ cups 2% milk, warmed to room temperature

Make this one in the oven, not in the bread machine: The texture is better, and it cooks through better. 

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, spices (including packaged mix) and butter. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add most of the cheese and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn bread to a well-floured board or counter. Divide into two pieces (⅓ & ⅔) for bread pans, or more pieces for smaller loafs.
• Form larger portion into a rectangle; place in an oiled 9- by 5-inch loaf pan; divide smaller portion among small pans, or place on parchment paper. Cover dough with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little cheese down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 

Pepper Cheese Bread

1½ teaspoon active dry yeast 

1¾ cups warm milk (105-115°F)

4 cups all-purpose flour

1½ teaspoons salt

2 TBSP sugar

¼ cup olive oil

2 TBSP chopped fresh green pepper

¼ tsp cayenne pepper

½ tsp black pepper

¼ tsp white pepper

5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups or a bit more)

1½ ounces finely grated Parmesan (3/4 cup)

1 large egg

½ cup barley flour (I added this to thicken the dough)

Make this one in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, oil. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, most of the Cheddar, and ½ cup of the Parmesan and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Turn bread to a well-floured board or counter. Divide into two pieces for bread pans, or more pieces for smaller loafs.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little Cheddar and the remaining 1/4 cup Parmesan down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 
• You may want to return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.