Tag Archives: savory

Salvadorian Breakfast Cakes

10 Jan

…They’re so good. I’ve been oogling over this recipe for quite some time and decided to make them today for my Birthday. This is a lightly adapted recipe that I found on Food52, I just tried to make it a little more healthy. Seems to have worked out pretty well- these little cakes are still super super savory, buttery, cheesy delicious and gluten-free.

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Makes 18 cakes.

You’ll need:

  • 1/2 cup of butter
  • 1/2 cup nonfat greek yogurt
  • 1 cup of sugar
  • 1 cup of sour cream
  • 3 eggs
  • 1/2 grated parmesean
  • 1 cup rice flour
  • 1 t baking powder
  • 1 t salt

Directions:

  1. Preheat oven to 350* and line muffin tin with cup-cake tins.
  2. Cream together butter, yogurt, and sugar.
  3. Add eggs 1 by one until fully incorporated.
  4. Add grated parmesean and sour cream and mix thouroughly.
  5. Finally, add rice flour, baking powder and salt gradually into the mix.
  6. Divvy batter into 18 cup cakes (filling batter pretty high in the tin, these guys won’t rise so much since they’re made of rice flour so don’t worry about overflow.)
  7. Sprinkle with sesame seeds. You can use either white or black (or none) but I thought the black gave a nice aesthetic touch.
  8. Bake for 20-22 minutes. Enjoy! Continue reading
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Savory French Toast Sandwich with Bacon, Sauteed Onions, and Arugula

31 Dec

I made this for breakfast today when I couldn’t decide between french toast and something like meat and eggs. I’d heard a bit about savory french toast but never actually experimented myself, so I decided to give it a go and found that it was the best decision in a very very long time. This was heavenly: savory by the nature of the french toast and sauteed onions, made sweet by a dab of maple syrup mixed into the batter, and finishes off crispy and fresh with the arugula….and then bacon. Of course. Who doesn’t love bacon. Since the french toast makes it savory and dense already, I opted for dressing the sandwich with baby bell spreadable cheese rather than sliced cheese, and just added a good spread of dijon mustard because I am a dijon aficionado. This sandwich makes the BEST breakfast and can be an awesome lunch too- it doesn’t need to be bothered by any luncheon meats or heavy cheeses. It’s all good the way it is.

Make this for someone who’s indecisive like me, and needs the best of all worlds.

Prep: 10 minutes. Ready in 30. Makes 3 sandwiches.

You’ll need…

For THE SAUCE You’ll need:

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup non-fat yogurt
  • 1 t each of nutmeg, coriander, and any Italian herb of your preference (I used dried oregano)
  • 2T maple syrup

For the rest, You’ll need:

  • 6 slices of bread
  • 1 medium-large onion, sliced
  • 1T each of salted butter and olive oil
  • 1 or 2t Worcestershire sauce
  • 3 triangles of baby bell spreadable cheese (any spreadable cheese like goat cheese would work well too)
  • dijon mustard
  • 6 slices of bacon
  • handful of arugula

Directions:

  1. Mix ingredients for THE SAUCE in a bowl with a whisk until well blended. Pour into a deep plate to dip slices of bread.
  2. Warm up a frying pan to medium heat and pour a bit of olive oil and swirl around. After covering both sides of bread in the savoury-sauce batter, place the soaked bread in the frying pan and do your normal french toast magic. Flip on both sides, and place on a plate until all slices are cooked. Set aside, in a warm place if possible.
  3. In the same pan, heat olive oil and butter. Add sliced onions and saute until wilted and fragrant.
  4. While cooking onions, cook your bacon.
  5. Return to your onions and add Worcestershire sauce. Turn off heat.
  6. Time to assemble your sandwiches! This part is easy. 1 slice french toast, cheese, Dijon, onions, bacon, arugula, other slice, and then slice that baby and enjoy.

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French Onion Soup Portobello Burger

19 Aug

So I know what you’re thinking. Soup-burger? It really makes no sense, but it will. Allow me to explain.

I love french onion soup. It’s one of the unhealthiest of all soups, there’s tons of cheese, buttery-sauteed onions and a whole bunch of bouillon. It’s delicious for those reasons. I also love mushrooms. While there’s not a whole bunch of bouillon in this recipe, its essentially french onion soup, less broth, and the bowl is the portobello mushroom. One served on a bun, I thought that rather than making any dear lettuce or tomato get soggy from all the sauciness of the mushroom, that it would all taste best by serving it with cole slaw. I thought it paired phenomenally.

I hope you love it. Serves 2.

You’ll need:

  • 2 Portobello mushroom
  • 2 burger buns
  • 1/2 of 1 onion, sliced in thin strips
  • 1 clove minced garlic
  • sage or rosemary for sprinkling
  • 1-2 T butter
  • dash of salt and pepper
  • cole slaw
  • Gruyere cheese (2 slices)

For THE SAUCE you’ll need:

  • 1-2 t Worcestershire sauce
  • 2 T beef or chicken broth
  • Optional: a taste of a stout or dark beer

Directions:

  1. In a pan over medium-high heat, cook butter until its a bit browned (this gives it a delicious nutty taste), turn heat to medium and add minced garlic and sliced onions.
  2. Cook until the onions become translucent.
  3. Add THE SAUCE and allow to sauté for several minutes.
  4. Remove onions from pan but save THE SAUCE for the portobello mushrooms!
  5. Place the [cleaned] portobello mushrooms in greased pan that has a lid over medium heat. Pour THE SAUCE from the onions over the mushroom and lid it for several minutes to allow the mushroom to enter its sauna-of-savory-sauce state. After several minutes check the mushroom.
  6. When its nice and tender, top the mushroom caps with a bit of sea salt and pepper, sage/rosemary. Then, fill the caps with the sauteed onions and top with Gruyere cheese.
  7. When the cheese has melted, remove the mushroom caps and place them on toasted buns with whatever condiments you would like. Add coleslaw and top with the bun.
  8. Serve immediately, and enjoy!

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