Miso Tofu Egg Cups w/Crispy Quinoa

Miso Tofu Egg Cups w/Crispy Quinoa

During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!

Miso Tofu Egg Cups w/Crispy Quinoa

Yield: 8 Servings

Miso Tofu Egg Cups w/Crispy Quinoa

Ingredients

  • Egg Cups:
  • 8 ounces extra firm tofu (drained, placed on paper towels & weighted down in the fridge for at least 1 hour)
  • 2 TBS low sodium soy sauce
  • 1 TBS white miso paste
  • 1 TBS olive oil
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup chopped red onion
  • 1/2 cup sliced scallions
  • White pepper, to taste
  • Crispy Quinoa:
  • 1 cup quinoa prepared according to package directions
  • Dash each of sea salt, fresh cracked pepper, smoked paprika, chili powder, cumin & cayenne

Instructions

  1. Preheat oven to 350 degrees. Grease a mini muffin tin.
  2. Cut tofu into small 1/2 inch cubes.
  3. Mix miso & soy sauce until smooth. Rub into tofu & set aside for at least 5 minutes.
  4. Heat olive oil in skillet and add tofu. Cooked until browned. Add the red bell pepper and scallions to the pan and cook until softened.
  5. Whisk eggs and milk.
  6. Place tofu & pepper mixture evenly into 8 of the muffin tin cups. Pour egg mixture on top until almost full.
  7. Bake for 20-25 minutes until lightly browned on top.
  8. Crispy Quinoa:
  9. Preheat broiler. Prepare a baking sheet with foil and parchment paper.
  10. Lay out the cooked quinoa and broil for 5-10 minutes until golden brown
  11. When done, season with spices. Set aside.
  12. Assembly:
  13. Serve tofu egg cups topped with the crispy quinoa and a bit of sliced red bell pepper or scallions on top.
http://michellesipsandsavors.com/miso-tofu-egg-cups-w-crispy-quinoa/

Savory French Toast w/Tuscan Cantaloupe & Prosciutto Salad

Savory French Toast w/Tuscan Cantaloupe  & Prosciutto Salad

This savory French toast is rich and luxurious. The light cantaloupe and arugula salad is the perfect compliment to these thick & buttery fried slabs of heaven! Try it and you’ll know I’m not lyin’! I used extra thick sliced challah bread is from a local bakery.

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Yield: 8 Servings

SAVORY FRENCH TOAST W/TUSCAN CANTELOUPE & PROSCIUTTO SALAD

Ingredients

  • 8 thick sliced pieces of challah bread, halved on the diagonal
  • 4 eggs
  • 1 1/4 milk
  • 1 TBS grain mustard
  • 1 tsp coriander
  • 1 tsp Italian herb seasoning
  • Pinch of sea salt and pepper
  • 1 stick butter
  • 1 clove garlic, crushed
  • Fresh chives, oregano & thyme for garnish
  • Sliced canteloupe, arugula and prosciutto

Instructions

  1. Heat griddle to 350 degrees.
  2. Whisk the eggs, milk, grain mustard, dried mustard, coriander, Italian herb seasoning and salt & pepper, until thoroughly mixed.
  3. Melt the butter and garlic in a small sauce, until the edges are bubbling.
  4. Dip all sides of each slice of bread in the egg mixture. Brush some of the garlic butter in the griddle. Place the dipped bread on the griddle and brown on all sides and edges.
  5. Top with a drizzle of the garlic butter & sprinkle with fresh herbs.
  6. Serve with sliced canteloupe, arugula and prosciutto seasoned with sea salt and cracked pepper.
http://michellesipsandsavors.com/savory-french-toast-w-tuscan-cantaloupe-prosciutto-salad/

Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño

Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño


Who needs Chicken & Waffles when you can have TURMERIC FALAFEL & MATCHA WAFFLES W/CREMA DE JALAPEÑO? I’m so excited about this vegan meal! The falafel was amazing with the plant based waffles. And, the crema was the perfect compliment to this savory take on a classic. A quick dusting of za’atar & EB seasoning, and some greens & fruit on the side are all you need! Enjoy! Links to the products in this dish are below.

The recipe for the vegan waffles are here: Vegan Waffles

I used premade falafels from: http://www.afiafoods.com

I used vegan and nut free crema de jalapeño from: http://www.eatzubi.com

Vegan Waffles

Vegan Waffles

I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.

Vegan Waffles

Yield: 6 Servings

Vegan Waffles

Ingredients

  • 1 cup all purpose flour
  • 2 TBS turbinado sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • Dash sea salt
  • 1 tsp vanilla
  • 1 1/2 TBS ground flax seed, whisked with 1/4 cup filtered water
  • 1 TBS vegetable oil
  • 2 cups plant based milk (I used homemade almond milk)
  • Cooking spray

Instructions

  1. Heat waffle maker.
  2. Mix dry ingredients in a medium bowl.
  3. Add vanilla, flax seed mixture, vegetable oil and milk to the dry ingredients. Whisk together, thoroughly.
  4. Apply a small amount of cooking spray to the top and bottom of the waffle maker. Pour 1/3 cup of mix onto center of waffle maker to make medium size waffles.
  5. Top waffles with desired toppings. I topped mine with sweetened crème fraîche & powdered sugar, and served it with fruit on the side. Syrup would also be awesome!

Notes

– You can easily adjust this recipe to suit your needs. For instance, if you do not want to use nut milk, you can substitute oat milk, etc. – You can also make these waffles savory, by omitting the vanilla & reducing the sugar. – Matcha Waffles: I like to make this recipe by adding 1 tsp matcha powder. I love the green color!

http://michellesipsandsavors.com/vegan-waffles/

Breakfast Quiche in a Tortilla

Breakfast Quiche in a Tortilla

With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.

Breakfast Quiche in a Tortilla

Yield: 6 Servings

Breakfast Quiche in a Tortilla

Ingredients

  • 6 tortillas (I use regular flour tortillas at Christmas, but for everyday I use a reduced fat tortilla)
  • 1 lb ground pork sausage
  • 1 green bell pepper, chopped
  • 6 eggs
  • 1 1/2 cups milk (I use 1% milk and it works just fine)
  • 2 – 3 cups of grated cheddar cheese
  • Your favorite salsa

Instructions

  1. Preheat oven to 350 degrees
  2. Brown the ground pork sausage in a medium pan. Add the chopped bell pepper and cook until slightly softened. Drain any fat and set aside.
  3. Whisk the milk and eggs, and set aside.
  4. Grease 6 individual round baking dishes (medium ramekins)
  5. Soften flour tortillas in the microwave for 20-30 seconds. Place one tortilla in each ramekin. Kind of form them around the edge, so that you can easily add the ingredients into the tortilla.
  6. Evenly divide the sausage and bell pepper mixture among the six ramekins. Now, pour the egg mixture into each ramekin to cover the sausage mixture.
  7. Top each dish with a generous amount of grated cheese.
  8. Bake for 30-35 minutes, until firm and lightly browned on top.
  9. Pop them out of the ramekin and serve with salsa.

Notes

These individual quiches can easily be cut in half if the serving is too large for one person. They also refrigerate and freeze well. You can also make these with turkey sausage, cubed ham, spinach, mushroom or any other desired fillings.

http://michellesipsandsavors.com/breakfast-quiche-in-a-tortilla/

Lavender Lemon French Toast

Lavender Lemon French Toast

My son was home for the July 4th weekend, so I always make some special meals. I whipped up this awesome French toast infused with lavender and lemon flavoring. I found a wonderful lavender lemon simple syrup that was my inspiration. Cutting super fat pieces of bakery challah bread, doesn’t hurt either. My son loved it!

Lavender Lemon French Toast

Yield: 8 Servings

Lavender Lemon French Toast

Ingredients

  • French Toast:
  • 8 extra thick slices of challah bread
  • 4 eggs
  • 1 1/4 cup milk
  • Juice of 1 lemon
  • 1 tsp vanilla
  • Butter for griddle
  • Whipped Cream:
  • 2 cups heavy cream
  • 1/8 cup Royal Rose Lavender Lemon Simple Syrup
  • Syrup:
  • 1/2 cup maple syrup
  • 1/4 cup Royal Rose Lavender Lemon Simple Syrup
  • Assembly:
  • Lemon zest and powdered sugar for garnish

Instructions

  1. French Toast:
  2. Heat griddle to 350 degrees.
  3. Mix the eggs, milk, vanilla & lemon juice in a shallow dish.
  4. Dip both sides of the sliced challah in the egg mixture. Place the bread slice on your griddle and brown on both sides.
  5. Whipped Cream:
  6. Whip the heavy cream until stiff peaks are formed. Add in the lavender lemon simple syrup and beat for another 45 seconds, or so. Refrigerate until ready to serve.
  7. Syrup:
  8. Mix the maple syrup and lavender lemon simple syrup together, and set aside.
  9. Assembly:
  10. Serve each piece of French toast with a dollop of whipped cream, syrup, powdered sugar and lemon zest.
http://michellesipsandsavors.com/lavender-lemon-french-toast/

Banana Split Porridge

Banana Split Porridge

BREAKFAST

I made this yummy bowl of oats using the homemade almond milk recipe I created a couple of weeks ago. This nut milk is rich and creamy, and really brought my oats to a whole new level. Just added bananas, strawberries, coconut flakes & cacao nibs. Finished it off with some almond butter and bee pollen. Yum!

Carrot Cake Pancakes w/Cream Cheese Frosting

Carrot Cake Pancakes w/Cream Cheese Frosting

BREAKFAST

Happy Easter!! These pancakes were on the menu at our blended family Easter Brunch. I tested out these pancakes on the hubs last week and he loved them ~ they are loaded with shredded carrots, banana, coconut & pecans. I topped them with cream cheese frosting, syrup, more coconut and a Lindt mini chocolate bunny. Yummilicious!

Carrot Cake Pancakes w/Cream Cheese Frosting

Yield: 18 Pancakes

Carrot Cake Pancakes w/Cream Cheese Frosting

Ingredients

  • Pancakes:
  • 2 cups Bisquick Heart Smart Pancake Mix
  • 1 egg
  • 1 1/2 cups low fat milk or nut milk
  • 1 tsp vanilla
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup unstweetened shredded coconut
  • 1 large carrot, shredded
  • 1 ripe banana, mashed
  • 1/2 finely chopped pecans
  • Frosting:
  • 1 (8 oz) low fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 2 tsp vanilla
  • 2-3 TBS heavy cream
  • Garnish:
  • Unsweetened shredded coconut
  • Syrup (I use Tree Hive Maple Syrup + Honey)
  • Cinnamon
  • Lindt Chocolate Bunnies

Instructions

  1. Preheat griddle to 350 degrees
  2. Combine all pancake ingredients in a medium bowl. Set aside for at least 10 minutes.
  3. While pancake batter is resting, prepare frosting. Beat sugars and cream cheese until fluffy. Beat in vanilla and heavy cream. Refrigerate until ready to serve.
  4. Use a 1/3 measuring cup to ladle batter on griddle.
  5. Serve pancakes with syrup and a dollop of cream cheese frosting. Top with additional shredded coconut, cinnamon and a chocolate bunny, if desired.
http://michellesipsandsavors.com/carrot-cake-pancakes-w-cream-cheese-frosting/

Strawberry Banana Bread by Positively Splendid

Strawberry Banana Bread by Positively Splendid

BREAKFAST

I found this recipe a couple of years ago on Pinterest when I was searching for things to make with my annual flat of Poteet strawberries. This bread from Positively Splendid is indeed, splendid. It is moist & delicious. The best thing about this recipe is that it makes 2 loaves of bread – one for me & one for you! Link to the recipe, below.

https://www.positivelysplendid.com/cream-cheese-strawberry-banana-bread/

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