• Chai Spiced Granola

    September 12, 2024 Author: Rachel
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    Adapted from Minimalist Baker.

    Ingredients:

    • 1/4 c. peanut butter
    • 1/4 c. maple syrup
    • 2 tsp. vanilla extract
    • 5 tsp. ground cinnamon
    • 2-3 tsp. ground ginger
    • 1 tsp. ground cardamom
    • 1 ½ c. rolled oats
    • 1/2 c. pecans, roughly chopped
    • 3/4 c. unsweetened coconut flakes
    • 1/4 c.  pumpkin seeds (pepitas)

    Directions:

    1. Preheat oven to 325 degrees F and line a standard-size baking sheet with parchment paper.
    2. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
    3. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
    4. NOTE: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
    5. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
    6. Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.

    Chai Spiced Granola:

  • Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 fried eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Mediterranean Frittata

    August 3, 2024 Author: Rachel
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    Recipe adapted from Nourish and Free.

    Ingredients:

    • 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
    • 1/4 c. chopped red onion
    • 2 1/2 c. fresh baby spinach
    • 2 garlic cloves, minced
    • 8 large eggs
    • 1/4 c. cottage cheese
    • 1/2 c. crumbled feta cheese, divided
    • 1/4 c. julienned sun-dried tomatoes in oil
    • Kosher salt and black pepper, to taste
    • 2-3 TBSP chopped fresh parsley

    Directions:

    1. Preheat the oven to 350F.
    2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
    3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
    4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
    5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
    6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
    7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

    Mediterranean Frittata:

  • Tortilla Egg Bake

    May 4, 2024 Author: Rachel
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    Adapted from Food Dolls.

    Ingredients:

    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese

    Directions:

    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake:

  • Chocolate Chip Cookie Granola

    March 8, 2023 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    • 3 c. old fashioned oats
    • 1/2 c. chopped almonds
    • 3/4 c. chopped pecans
    • 2 TBSP flaxseed meal
    • 2 TBSP sugar
    • 1 tsp. cinnamon
    • 1 tsp. sea salt
    • 1/2 c. coconut oil, melted and slightly cooled
    • 1/2 c. pure maple syrup
    • 1 TBSP pure vanilla extract
    • 1 c. chocolate chips

    Directions:

    1. Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
    2. In a large bowl, combine the oats, almonds, pecans, flaxseed, sugar, cinnamon, and sea salt.
    3. Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
    4. Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
    5. Bake for 26 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
    6. Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
    7. Once it is cool, you can break the granola into clusters and enjoy!

    Chocolate Chip Cookie Granola:

  • Nutella Granola

    February 27, 2023 Author: Rachel
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    Recipe adapted from Julie’s Eats & Treats.

    Ingredients:

    • 2 1/2 c. rolled oats
    • 2 TBSP coconut oil
    • 1/4 c. Nutella
    • 2 TBSP honey
    • Pinch of salt
    • 1/2 c. hazelnuts roughly chopped, optional
    • 1/2 c. chocolate chips, optional

    Directions:

    1. Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.
    2. Put oats in a large mixing bowl.
    3. In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.
    4. Bake in preheated oven for 15 minutes. Stir granola and add in chopped hazelnuts, if using. Return to oven and bake for another 15 minutes.
    5. Cool completely. Stir in chocolate chips, if using.
    6. Store in airtight container.

    Nutella Granola:

  • Green Chile Egg Casserole

    November 4, 2022 Author: Rachel
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    Can easily half this recipe and bake in a 8 x 8 pan.

    Ingredients:

    • 1/4 c. butter, melted
    • 1 16 oz. container small curd cottage cheese
    • 2 c. Monterey pepper jack cheese, shredded
    • 1/4 c. flour
    • 1 tsp. baking powder
    • 1 7 oz. can diced green chiles
    • 1/2 tsp. salt
    • 10 eggs, lightly beaten

    Directions:

    1. Preheat oven to 400F. Spray 9 x 13 pan with cooking spray.
    2. In a bowl, stir together butter through salt; then whisk in eggs until combined (will be lumpy).
    3. Pour mixture into greased pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

    Green Chile Egg Casserole:

  • Apple Crumb Muffins

    October 5, 2022 Author: Rachel
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    Recipe from the Food Nanny.

    Ingredients:

    Muffins

    • 1 egg
    • 1/2 c. milk
    • 1/4 c. vegetable oil or melted butter
    • 1/2 c. sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 c. flour
    • 1 c. apple, peeled and grated (about 1 1/2 apples)
    • 1 tsp. cinnamon
    • 1/2 c. sourdough discard, optional

    Streusel

    • 1/4 c. butter, softened
    • 1/4 c. sugar
    • 1/4 c. brown sugar
    • 1/2 flour
    • 1 1/2 tsp. cinnamon

    Directions:

    1. Muffins: In a bowl, mix all of the the muffin ingredients until moist. Batter will be lumpy. Spoon mixture into greased muffin tins.
    2. Streusel: In a small bowl, mix all streusel ingredients with your hands or pastry cutter.
    3. Add Streusel to Muffins: Sprinkle the top of each muffin with the streusel.
    4. Bake: Bake at 375 for 20 minutes, or until done.

    Apple Crumb Muffins:

  • Overnight Caramel French Toast

    June 21, 2022 Author: Rachel
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    This overnight French Toast casserole is better than the previous one I had been making. The caramel in this recipe is gooey and delicious.

    Recipe from Real House Moms.

    Ingredients:

    • 1 c. brown sugar, lightly packed
    • 1/2 c. unsalted butter
    • 2 TBSP light corn syrup
    • 12 slices Texas Toast bread
    • 1/2 c. sugar
    • 2 tsp. cinnamon
    • 6 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • Powdered sugar for topping

    Directions:

    • Spray 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
    • In a small saucepan bring brown sugar, butter, and corn syrup to a boil over medium heat. When the sugar is dissolved pour into the prepared pan.
    • Place six slices of bread on top of the caramel. You might need to squish the slices together to make them all fit.
    • In a small bowl mix the cinnamon and sugar together. Sprinkle half of the mixture over bread in the pan. Top with remaining six slices of bread.
    • In a large bowl whisk together eggs, milk, and vanilla. Stir in remaining half of the cinnamon-sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight.
    • Take French Toast casserole out of the fridge and let stand at room temperature for 30 minutes.
    • Preheat oven to 350*. Uncover dish and bake for 35-40 minutes until golden. Remove from oven. Use a spatula to flip the bread slices over onto a plate so the caramel side is up. Top with powdered sugar, if desired, and serve immediately.

    Overnight Caramel French Toast:

  • Sourdough Pancakes

    June 20, 2022 Author: Rachel
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    Makes about 8 pancackes.

    Recipe from Twelve on Main.

    Ingredients:

    • 1 1/2 c. milk
    • 1 egg
    • 1 c. sourdough starter
    • 2 TBSP honey
    • 1 tsp. vanilla
    • 2 TBSP coconut oil
    • 2 c. flour
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • Serve with syrup

    Directions:

    1. Preheat cast iron skillet or griddle.
    2. Mix milk, egg, sourdough starter, honey, vanilla, and coconut oil in a bowl.
    3. Add flour, salt, baking powder, and baking soda, and mix until combined.
    4. Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
    5. Serve topped with syrup

    Sourdough Pancakes:

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