tag:blogger.com,1999:blog-31686020291144792762023-07-17T22:05:10.436-07:00Foodie in TexasJust a girl in Texas that enjoys cooking!FIThttp://www.blogger.com/profile/05179992006460859256noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3168602029114479276.post-90556959068595813692010-12-01T14:34:00.000-08:002010-12-01T14:35:13.114-08:00Breakfast for Dessert- DO-ughnut French Toast (For Krista)Sugar Addict? Yes.<br />
<br />
This recipe was inspired by a post that Emily B.(so weird, to this day I still wanna say Emily L.) posted a couple of years ago. It is super fantabulous, and can be adapted in several ways. I don't remember the original recipe, but here is how I make it.<br />
<br />
1 loaf of Challah Bread(buy the loaf whole. Do not buy precut and do not let them cut it... they always cut it WAY too thin).<br />
1/2 cup of heavy cream<br />
1/2 cup milk(2% or fatter... none of that nonfat crap)<br />
1 Egg Whole<br />
1 Egg Yolk <br />
1 Tbsp Vanilla (or add in some dark rum, or you could use any other flavor additive... see note about the rum version later).<br />
Sprinkle of Cinnamon(not too much)<br />
Butter <br />
2 cups of topper (either powdered sugar or a mixture of cinnamon and sugar).<br />
<br />
1. Cut the loaf of bread into 1-1.5 inches thickness. <br />
2. Mix Cream, Milk, Eggs, and Vanilla and Cinnamon.<br />
3. Heat Skillet over medium heat with Butter (not a ton, just enough to coat the bottom of the skillet.<br />
4.Dip the slices of bread in the mixture. Make sure to get each side and even allow it to sit for a second to really get into the bread.<br />
5. Cook in skilled until each side is nice and toasted.<br />
6. immediately roll in either powdered sugar (or whatever else you want to roll it in).<br />
<br />
Adding Rum can be super yummy and served with a Banana's Foster is SUPER delish. It will put you in a sugar coma, but it's great for a late night indulgence when you get home at 3am. <br />
<br />
:)FIThttp://www.blogger.com/profile/05179992006460859256noreply@blogger.com0tag:blogger.com,1999:blog-3168602029114479276.post-19598307924784859302010-11-30T19:29:00.000-08:002010-11-30T19:29:51.245-08:00Roasted Winter Vegetables...Not for the sissys.I'm on a winter vegetable kick this week. This side dish was made to accompany broiled chicken breasts. Good companions for sure!<br />
<br />
4 good sized sweet potatoes (Peeled and cut into small shapes(whatever you're feeling. I like mine cut into thinner strips that get a little crispy.)<br />
4 medium parsnips (peeled, cored and cut similarly to SPs. They are about the same densness and take the same amount of time to cook, so even size is important).<br />
1 Large Onion(I cut mine into strips)<br />
4 Tbsp Olive Oil<br />
2 Tbsp Herbs (fresh is always best, unfortunately, I had none fresh, so I used a mix of dried rosemary and thyme... worked out just fine).<br />
Salt and Pepper to taste.<br />
<br />
Preheat oven to 450F<br />
<br />
Mix all ingredients together well and pour into a prepared roasting pan.<br />
<br />
The larger the pan, the more air the vegetables get and therefore the more crispy they will be. I cooked mine for a total of 45 minutes, turning the vegetables about every 15 minutes.<br />
<br />
Picture to come later(when I download it and figure out how to load it)FIThttp://www.blogger.com/profile/05179992006460859256noreply@blogger.com0tag:blogger.com,1999:blog-3168602029114479276.post-58239204283793292452010-11-29T21:52:00.000-08:002010-11-30T17:05:56.565-08:00Butternut Squash Soup***Great for the Low Blood Sugar Diet.<br />
<br />
1 Large White Onion<br />
2 Tbsp Butter (Or olive oil)<br />
2 Tbsp Flour<br />
1 Butternut Squash (Seeded and peeled and cut into 1 inch cubes).<br />
4 Cups of broth (Vegetable or Chicken)<br />
1/4 tsp ground ginger<br />
1/4 tsp ground nutmeg<br />
salt and cracked pepper to taste<br />
<br />
1. Sautee onion in butter until transluscent.<br />
2. Add flour and cook until lightly brown.<br />
3. Add Squash cubes and cook on medium for about 5 minutes(heat them through).<br />
4. Add broth and simmer until squash is cooked through and tender (about 30 minutes).<br />
5. Allow to slightly cool and puree in two batches. <br />
6. Strain puree through a fine mesh strainer and return puree to pan and add spices, bring back to simmer.<br />
<br />
*Option<br />
7. Add 1/4 cup heavy cream right at the very end. Do not allow to boil.FIThttp://www.blogger.com/profile/05179992006460859256noreply@blogger.com0