Vegan Egg Salad Sandwiches

• ¼ cup vegan mayonnaise
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon capers
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, minced
• ¼ teaspoon turmeric
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 7.5 ounces extra-firm tofu, cut into ¼-inch cubes
• Pinches of celery salt
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 6 slices of whole-grain sandwich bread
• Watercress or spring greens, optional
• Pickled red onion, optional
• Radish slices, optional

In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper. Mix in the tofu, then lightly crumble it with your hands, keeping some of the cubes intact. We’re going for the texture of egg salad, not scrambled eggs.Stir in the celery salt, dill, and chives. Chill until ready to serve.

Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.

Serves 3.

VERDICT: I made this to use up some leftover tofu and radishes, and it is wonderful--reminiscent of the the delightful tuna-salad-like Smashed Chickpea Sandwiches. Tangy from the mustard and capers, with a truly almost-eggy texture.  I used dried dill--I'm sure it would be better with fresh, but I also think you could probably leave it out altogether.  Keep!  From Love and Lemons.

Orange Orzo Salad with Almonds, Feta and Olives

• 8 ounces whole wheat orzo pasta (I used DeLallo brand)
• ½ cup raw almonds
• 1 cup chopped flat-leaf parsley
• ½ cup pitted Kalamata olives, halved
• ½ cup chopped green onion
• ½ cup raisins, preferably golden
• ½ cup crumbled feta cheese (optional)
• 1 teaspoon orange zest
• ¼ cup fresh-squeezed orange juice (from 1 to 2 oranges, preferably organic)
• ¼ cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Bring a large pot of salted water to boil. Add the orzo and cook until al dente, according to package directions. Before draining, reserve roughly ½ cup pasta cooking water. Drain, and immediately rinse the orzo under cold running water until the orzo is no longer warm. Drain well.

Toast the almonds in a medium skillet over medium heat, stirring frequently, until fragrant and turning golden on the edges, about 5 minutes. Transfer the almonds to a cutting board and chop them.
In a large serving bowl, combine the cooked orzo, chopped almonds, parsley, olives, green onion, raisins, and feta (if using).

In a liquid measuring cup or small bowl, combine the orange zest, orange juice, olive oil, vinegar, garlic and salt. Add ¼ cup of the reserved pasta cooking water, and whisk until blended.

Pour the dressing over the salad and toss to combine. It might seem like too much dressing at first, but don’t worry. Season with pepper, to taste.

Let the orzo salad rest for at least 10 minutes (or up to several hours in the refrigerator) so it has time to soak up the dressing. Season to taste with additional salt, if necessary, and serve. Leftovers will keep well in the refrigerator for up to four days.

Yield: 6 side servings.

VERDICT:  I made a double batch of this for a potluck at work--I had a million oranges to use up, and almonds and raisins from making granola--and it was just right.  Leftovers were good for a few days.  Keep!  From Cookie and Kate.

Vegan Corn Chowder

• 2-3 Tbsp olive oil
• 1/2 large white onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn (or 1.5 cans), kernels sliced off
• 2 cups low sodium veggie broth
• 2 cups unsweetened plain almond milk (or regular milk if not vegan)
• 2-3 green onions (garnish), chopped
• paprika

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir.

Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Serves 3; 220 calories

VERDICT:  Surprisingly good flavor for the small number of ingredients and minimal seasoning.  I doubled the recipe to use up the last of the (not-red) potatoes from the garden and a bunch of leftover almond milk.  Eight cups of liquid seemed like a lot for the amount of potatoes and corn, so I only put five in, which turned out fine.  Keep!  From the Minimalist Baker.

Jalapeño Paloma

• 2 oz jalapeño simple syrup (recipe follows)
• 1 oz lime juice
• 4 oz mezcal
• 4 oz grapefruit juice
• 4 oz club soda

Combine all the ingredients over ice in a cocktail shaker. Shake vigorously and pour into two glasses. Garnish with grapefruit and jalapeño slices.

Jalapeño Simple Syrup: 

• ½ cup sugar
• ½ water
• 2 jalapeños, coarsely chopped

Combine all the ingredients in a small saucepan. Heat over medium heat until sugar is dissolved. Remove from heat and let cool to room temperature, about 15 mins. Strain and reserve.

Serves 2.

VERDICT:  Mezcal is not for the faint of heart; we dialed it back a bit.  The recipe says you should include the club soda in the shaker, but that seemed odd, so we shook up the rest of the ingredients and then topped off with club soda.  Delightful--keep.  From What Should I Make For....

Rhubarb Gin and Tonic

For rhubarb syrup:

• 1 pound rhubarb
• 1 1/2 cups sugar
• 1 1/2 cups water

For 1 cocktail:

• 1 1/2 ounces gin
• 1 1/2 ounces rhubarb syrup
• 3 ounces tonic water
• ice
• lime wedge

To make rhubarb syrup:

Cut rhubarb into 1-inch chunks, making sure to discard any leaves. Combine rhubarb, sugar and water in a saucepan over medium heat. Bring to a boil and then cook until rhubarb is soft and beginning to break down, about 3 minutes.

Strain through a mesh strainer and reserve solids to make jam or a pie. Chill syrup in the refrigerator until ready for use.

To make cocktail:

Fill a tall glass with ice. Add gin and rhubarb syrup, then fill the glass with tonic. Stir, garnish with lime wedge and enjoy immediately!

VERDICT:  Delightful!  I tossed a couple of strawberries in while I was cooking the syrup to get a pretty, pretty pink syrup.  An excellent, slightly fancy G&T.  Keep!  From Mario Batali.

Falafel Burgers

• 2 (15.5-oz.) cans chickpeas, drained and rinsed
• 1/2 c. panko (Japanese bread crumbs)
• 2 garlic cloves, minced
• 1/2 red onion, minced
• 1/2 c. chopped parsley
• Juice of 2 lemons, divided
• 1 tsp. cumin
• kosher salt
• Freshly ground black pepper
• 2 tbsp. vegetable oil
• 1/2 c. plain Greek yogurt
• 1/4 c. finely chopped cucumber
• 2 tbsp. Chopped fresh dill
• 12 small pitas (or 6 pitas, split into halves)
• Lettuce, for serving
• Tomato slices, for serving

Add chickpeas, red onion, panko, garlic, parsley, juice of 1 lemon, and cumin to a food processor. Season with salt and pepper. Pulse a few times to evenly distribute ingredients, then process until smooth. Form into 6 equally-sized, flat patties.

In a large skillet, add vegetable oil over medium-high heat. Add the falafel patties and cook until 

golden brown and the mixture is heated through, about 3 minutes per side.

Meanwhile, make yogurt-dill sauce. Stir together yogurt, cucumber, dill, and juice of 1 lemon in a small bowl..

Divide patties between 6 small pitas. Top with yogurt sauce, lettuce, and tomato slices. Top each serving with a second small pita.

Serves: 6

VERDICT:  Super easy, and good. From delish.com.  Keep.

Potato and Chorizo Tacos

• 1 pound red-skinned or Yukon Gold potatoes
• Kosher salt
• 3/4 pound Mexican chorizo, casings removed, if necessary
• 1 cup finely chopped white onions
• 1 tablespoon finely chopped fresh serrano or jalapeño chile (including seeds)
• About 2 teaspoons olive or vegetable oil, if necessary

Put the potatoes in a small pot and add enough cold water to cover them. Salt the water generously, and bring the water to a boil over high heat. Lower the heat and cook at a vigorous simmer until the potatoes are tender, 10 to 15 minutes, depending on the size of your potatoes. Drain the potatoes, and when they're cool enough to handle, remove the peel with your fingers as best you can and cut the potatoes into 1/2-inch cubes.

Put the chorizo in a cold, large, heavy pan or cast-iron skillet and set it over medium-high heat. Cook, stirring and breaking up the chorizo slightly, until it's completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn't rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.

Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes. As you cook, mash some of the potatoes. Season with salt to taste.

Serve alongside 12 warm corn tortillas and top with crema, chopped cilantro, and salsa.

VERDICT: We used soy chorizo from the vegan butcher, cooked in some olive oil, and served with sour cream, avocados, cilantro, salsa verde, and radishes.  Keep!  From The Splendid Table.

Fig & Ginger Oatmeal Scones

• 1 cup oatmeal
• 3/4 cup unbleached flour
• 1/4 cup whole wheat flour 
• 2 tablespoons firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 salt
• 4 tablespoons unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 1/3 chopped dried figs
• 1/3 cup chopped crystallized ginger
• Milk for brushing the top

Raise an oven rack to its highest position. Preheat the oven to 400 degrees. Line your baking sheet with parchment paper. (If available, stack two baking sheets together.)

In a large bowl combine the oats, unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and pop them into the dry mixture. Mix to coat the droplets of butter. Then, using your fingers, rub the butter into the mixture until coarse crumbs form.

Beat the egg in a small bowl. Beat in the buttermilk. Pour this into the flour mixture. Stir until evenly moist.  Fold in the figs and ginger.

Lightly flour your work surface. Place the dough onto it and knead it (about 4 times should do the trick).

Gather the dough into a ball. Pat it into a disk 3/4 inch thick. Transfer it onto the baking sheet.

Cut the disk into 8 wedges. Lightly brush the wedges with milk and then sprinkle on some oats to “finish” the scones.

Bake 20 minutes, or until golden brown. (I checked my scones at 20 minutes but found them ideal at 25 minutes.)

VERDICT:  I used this recipe to try to recreate the delicious fig-ginger scones at The Dancing Goat Coffeehouse.  The original recipe called for yogurt thinned with milk to replace buttermilk--I just used buttermilk.  I used dried figs, and chopped enough to make 1/3 cup.  The dough was incredibly wet--I had to use a ton of extra flour to get it in kneadable shape.  On the whole, though, they turned out pretty well.  Keep.  From Melissa Rapoport.

Almond Coconut Granola

• 3 cups old-fashioned rolled oats
• 2/3 cup sliced almonds
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup hulled green pumpkin seeds or sunflower seeds
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons honey
• 1 cup mixed dried fruits such as raisins, cherries, and apricots

1. Preheat oven to 325°F.
2. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
3. In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
2. VERDICT: Not too sweet--good with yogurt and fruit.  I used green pumpkin seeds, left out the dried fruit and put extra oats in.  Keep.  From Gourmet, 1999.

Ricotta, Tomato and Spinach Frittata

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 300g cherry tomatoes
• 100g spinach leaves
• small handful basil leaves
• 100g ricotta
• 6 eggs, beaten

Heat oven to 200C/180C fan/gas 6 (400 degrees). Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. 

Serves 6.

VERDICT:  I didn't season this well enough, but it wasn't terrible and would be a good vehicle for using up any number of leftovers--basil, leafy greens, long-past-their-sell-by date eggs.  (Note: 30cm x 20 cm turns out to be 12x8", so I added a couple extra eggs to fill up the pan.)  Keep.  From the BBC's Good Food site.

Pardina Lentil, Green Apple, and Kale Salad

Salad:

• 1 cup (195 g) dry Pardina (Spanish brown) lentils
• 4 oz (115 g) kale, stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
• 1 medium onion, chopped
• 2 medium-sized crisp, tart green apples (I used Granny Smith apples), washed, cored, and chopped

Dressing:

• 2 tablespoons apple cider vinegar
• 4 tablespoons (60 ml) olive oil
• 1½ teaspoons Dijon mustard
• 1½ teaspoons honey
• 1 medium clove raw garlic, grated
• ¾ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about ¾ full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.

Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.

Serve or store in the fridge for the next day.

Serves 4.

VERDICT:  A simple, super-healthy recipe I can make ahead for lunches.  I threw some goat cheese on it, but I don't know that it needed it.  I also used the lentils I had in the cupboard, which I'm pretty sure were not Pardina.  Keep.  From An Edible Mosaic.

Grape Salad

• 1 package (8 ounces) cream cheese, softened
• 1 cup (8 ounces) sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 pounds seedless red grapes
• 2 pounds seedless green grapes
• 3 tablespoons brown sugar
• 3 tablespoons chopped pecans

n a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 

 

Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Serves 21-24 (3/4 c.); 131 calories.

VERDICT:  So good!  I foresee it actually becoming the state salad of Minnesota.  I made this with three pounds of green grapes only.  Don't skimp on brown sugar and pecans.  From Taste of Home via John's mom.  Keep.

Roasted Butternut Squash Soup

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Heat the oven to 425°F and arrange a rack in the middle.

 

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

 

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

 

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
 

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream. 

 

Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
 

Serves 6-8.  

 

VERDICT:  Fine, but not great.  I thought the roasting technique had potential, but it was actually more bother than just chopping the squash.  Toss.  From Chow.com.

Pear Ginger Champagne

Simple syrup:

• 1 cup of water
• 1 cup of sugar
• 1 pear (peeled and cored)
• 3 pieces of ginger (broken off from ginger root, peeled with vegetable peeler)
• 1 cinnamon stick

Boil all of the ingredients together until sugar has melted, about 5 minutes. Cool and put in container in fridge. Will keep for up to 2 weeks. (This makes a great gift on its own!)

To assemble drink, add a double shot of pear, ginger & cinnamon simple syrup to a glass.  Fill the remainder of the glass with champagne.  Top with frozen cranberries if you’re feeling festive!

VERDICT:  I made these to use up a hunk of leftover ginger.  The pear didn't come through as much as I'd hoped for, and they were frankly a little odd.  Toss.  From  Design*Sponge.

Bara Brith

• 450g/1lb dried mixed fruit
• 250g/9oz brown sugar
• 300ml/½ pint warm black tea
• 2 tsp mixed spice
• 450g/1lb self-raising flour
• 1 free-range egg, beaten

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

VERDICT:  This seemed easy until I realized I had to make my own mixed fruit (raisins, currents, golden raisins and some crystallized ginger), mixed spice (cinnamon, nutmeg, allspice, cloves and ginger), and self-raising flour (1 c. flour+1.5 tsp. baking powder+1/2 tsp. salt) and that the fruit needed to soak overnight.  Also, the batter did not all fit in the loaf pan--perhaps it's not a 2lb. loaf tin?  Once I got past all that, it was smooth sailing and turned out well enough.  Keep in mind, but perhaps tinker with the recipe(s) a bit.  From BBC Food.

Baked Oatmeal

• 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
• 100 grams (1/2 cup) unrefined cane sugar
• 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
• 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 medium apple, peeled and thinly sliced, or grated
• 800 ml (3 1/3 cups) milk (use non-dairy to make this vegan)
• 1 tablespoon pure vanilla extract

Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.

Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.


Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.

If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.

Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.

Let cool before serving, slightly warm, at room temperature, or cold.  You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.

Serves 8.

VERDICT:  A little tricky to schedule with the overnight refrigeration and long bake, but it keeps really well in the fridge and is good warm or cold.  Sweet and filling.  Keep.  From Quaker Oats via Chocolate and Zucchini.

Vanilla Rosemary Pudding

• 2 1/3 cups of milk
• 1/2 cup plus one tablespoon sugar
• pinch of salt
• one 6″ sprig of rosemary
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1/2 tablespoon butter
• 1 teaspoon vanilla
• 3 tablespoons of whole roasted hazelnuts (optional)

Bring approximately two-thirds of the milk, one half of the sugar, pinch of salt, and the sprig of rosemary to a simmer in a saucepan.  Remove from heat, cover and let steep for 15 minutes.

While the rosemary steeps, in a large bowl mix the cornstarch with the remaining sugar, then pour in the remaining milk, mixing with a whisk to combine.  Add the egg yolks and whisk until the mixture is smooth.

Remove the rosemary sprig.  Heat the milk and rosemary mixture to a strong simmer, stirring constantly with a spoon.  Working quickly, use a ladle or cup with long handle to pour a third of the mixture into the yolk mixture to temper it so that the eggs don’t scramble.  Be sure to whisk constantly while you pour.  (I find it easiest to pour the hot milk into something with a spout).

Pour the tempered egg mixture back into the saucepan on the stove, stirring with a whisk covering as much of the pan as possible so that the mixture doesn’t stick or burn.  Once the mixture comes to a boil, remove it from the stove immediately, and stir in the butter and vanilla.

Divide the mixture into small cups or bowls.  This recipe makes 4-6 servings.  Cover and refrigerate until chilled.

Coarsely chop the hazelnuts, and distribute evenly over the puddings before serving.

Serves 4.

VERDICT:  This is just a little bit out of the ordinary and wonderful.  The toasted hazelnuts really do add--don't skip them.  Keep.  From Design*Sponge.

Bourbon-Rosemary Sour

• 2 cups fresh lemon juice
• 1 1/2 cups rosemary syrup 
• 1 1/2 cups bourbon

In a pitcher or other convenient pouring container, combine lemon juice, rosemary syrup and bourbon. Mix well. Fill glass with ice. Pour 1/2 cup mix into each glass. Stir well.

Serves 8.

VERDICT:  We used up some rosemary simple syrup we had in the fridge on these, with possibly a little extra syrup.  Delicious!  A boozy, slightly herby lemonade.  Keep.  (From At Home By Steve.)

Mushroom, Kale and Parmesan Bread Pudding

• 3 cups kale, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 pound mushrooms, sliced
• 1/2 onion, diced
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 to 2 garlic cloves
• 1/2 pound stale (or toasted) bread
• 1/2 cup white cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 4 eggs
• 2 cups low-fat milk
• 1 tablespoon Dijon mustard
• Salt and pepper

Bring a medium or large pot of water to a boil then add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to colander and rinse with cold water then drain and squeeze out excess water. Chop coarsely and set aside.

Heat oil over medium-high heat and add the mushrooms and onion. Cook, until they begin to soften three to four minutes. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Continue to cook for another minute or two, until fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a large bowl, combine the bread cubes, the mushrooms and kale, and the cheddar cheese and gently toss to combine. Transfer to the prepared baking dish and top with parmesan cheese.

Beat together the eggs, Dijon mustard, and milk. Add 1/4 teaspoon salt and pepper (each) to taste and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Serve warm.

VERDICT:  Time-consuming for a weekday evening, but easy and good.  It's a little more quiche-like than bread-pudding-like--consider upping the bread ratio.  Also consider baking in a shallower pan and adding more Parmesan--the crunchy, salty top crust was the best part.  Keep.  (From the Little Yellow Kitchen.)

Biscoff and Bourbon Milkshakes

• 1 cup whole milk
• 1/3 c. Biscoff spread
• 4 large scoops ice cream
• 1/2 c. bourbon

Blend.  Garnish with whipped cream if desired.

VERDICT: These are mighty strong, but good.  I might prefer a little less milk, a little more Biscoff.  From Southern Souffle.  Keep.