I love this recipe! It is a great way to sneak more veggies in for the children, or anti-veggie adults. Plus you can make one and eat on it for several days. Fantastic for the single folks! I hope you enjoy it as much as I do...
Ingredients:
6 eggs
2-4 Cups Veggies
1.5 Cups Cottage Cheese
1.5 Cups Cheese (I usually do 1 cup Mozzarella and 1/2 Parmesan....but feel free to mix it up with other delicious cheeses - I do )
1/4 Cup Bread Crumbs or Panko
1/3 Cup Shredded Onion
1 tsp. Oregano
Salt & Pepper to taste
You have lots of options for veggies. If you choose to do zucchini or summer squash you can simply shred them. If you like broccoli and cauliflower I would suggesting steaming lightly and then crumbling, after cooling, into the egg and cheese mix.
First: Beat eggs with salt
Second: Add in cheeses & Veggies
Third: bake at 375 degrees for 45 minutes in a lightly greased dish of your choice.
Fourth: Eat and enjoy!
Showing posts with label Conscious Eats. Show all posts
Showing posts with label Conscious Eats. Show all posts
Tuesday, February 9, 2010
Tuesday, February 2, 2010
Flourless Orange Cake
by Buffy Owens
Ingredients:
2 medium thin-skinned oranges or 3 lemons
6 large eggs
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 cup ground almonds
Optional added goodness:
Chopped Candied Ginger (cook in cake)
Dried Cranberries (cook in cake)
Poppy Seeds (cook in cake)
Slivered almonds (topping)
Dark Chocolate melted with Coconut oil (topping)
1. Scrub fruit. Place in a medium saucepan and cover with water. Bring to a boil, then reduce heat, cover and let simmer for 2 hours. Drain and let cool.Once cool cut the fruit in half, remove seeds. Put fruit (skin and all) in food processor and puree.
2. Preheat oven to 350 degrees F. Grease and flour a 9 1/2 inch springform pan and line with parchment paper.
3. Measure out 1 1/4 cup fruit puree.
4. In a large bowl, beat the eggs with sugar and baking powder at a medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in fruit puree in 2-3 additions, mixing for 20 seconds between each addition. Then stir in any optional goodness you desire (candied ginger, dried cranberries, poppy seeds, etc.)
5. Pour into pan and bake for 1 hour or until the cake is firm and a knife inserted into the center comes out clean. If the top begins to get too brown, cover loosely with foil. Let cool for 10 minutes in the pan, then remove.
Ingredients:
2 medium thin-skinned oranges or 3 lemons
6 large eggs
1 cup sugar
1 1/2 teaspoon baking powder
1 1/2 cup ground almonds
Optional added goodness:
Chopped Candied Ginger (cook in cake)
Dried Cranberries (cook in cake)
Poppy Seeds (cook in cake)
Slivered almonds (topping)
Dark Chocolate melted with Coconut oil (topping)
1. Scrub fruit. Place in a medium saucepan and cover with water. Bring to a boil, then reduce heat, cover and let simmer for 2 hours. Drain and let cool.Once cool cut the fruit in half, remove seeds. Put fruit (skin and all) in food processor and puree.
2. Preheat oven to 350 degrees F. Grease and flour a 9 1/2 inch springform pan and line with parchment paper.
3. Measure out 1 1/4 cup fruit puree.
4. In a large bowl, beat the eggs with sugar and baking powder at a medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in fruit puree in 2-3 additions, mixing for 20 seconds between each addition. Then stir in any optional goodness you desire (candied ginger, dried cranberries, poppy seeds, etc.)
5. Pour into pan and bake for 1 hour or until the cake is firm and a knife inserted into the center comes out clean. If the top begins to get too brown, cover loosely with foil. Let cool for 10 minutes in the pan, then remove.
Tuesday, January 26, 2010
Chocolate Dipped Almond Cookies
by Buffy Owens
Combine:
2 Cups finely ground almonds*
1 Cup Rolled oats, finely ground or not - depending on your desired texture
1/4 tsp cinnamon
pinch of salt
Combine & Whip:
1/3 Cup Maple Syrup
1/4 Cup Oil (I like melted butter or coconut oil the best)
1/4 tsp Almond Extract
Zest of 1 Orange
Add the liquid to the dry ingredients. Slowly add in the juice of 1 Orange to help bind the cookie. Place a small small round dollop on a cookie sheet and press a whole almond in the center.
Bake at 350 for 15-20 minutes.
While the cookies are baking melt some dark chocolate with a bit of butter or coconut oil. The best way to melt the chocolate is in a metal bowl placed in a pan of hot water. Once the cookies are baked and cooled you can dip 1/2 the cookie in the chocolate. Let the cookies sit until the chocolate hardens.
Eat, share and enjoy!
Combine:
2 Cups finely ground almonds*
1 Cup Rolled oats, finely ground or not - depending on your desired texture
1/4 tsp cinnamon
pinch of salt
*you can use a coffee grinder or buy ground almonds at Trader Joe's
Combine & Whip:
1/3 Cup Maple Syrup
1/4 Cup Oil (I like melted butter or coconut oil the best)
1/4 tsp Almond Extract
Zest of 1 Orange
Add the liquid to the dry ingredients. Slowly add in the juice of 1 Orange to help bind the cookie. Place a small small round dollop on a cookie sheet and press a whole almond in the center.
Bake at 350 for 15-20 minutes.
While the cookies are baking melt some dark chocolate with a bit of butter or coconut oil. The best way to melt the chocolate is in a metal bowl placed in a pan of hot water. Once the cookies are baked and cooled you can dip 1/2 the cookie in the chocolate. Let the cookies sit until the chocolate hardens.
Eat, share and enjoy!
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