White Veggie Cups

I’ve now made two or three different renditions of this recipe and it’s become one of my favorites. It’s a great way to use up any leftover vegetables in your fridge and is healthier than most of the things I can come up with to eat for a quick meal. Veggie cups (made with some white wine) are delicious, versatile, and even freeze-able!

Ingredients: 

  • A leafy green vegetable (I’ve used a bunch of Swiss Chard, Spinach, or even Kale), chopped fairly fine
  • Onion (I like to use 1/4-1/3 of a sweet onion), chopped fine
  • Leftover vegetables from the fridge, chopped.  I used a small yellow pepper in these photos, but I chopped up a tomato recently and it was equally delicious
  • Shredded Cheese (I sprinkled a small amount on each muffin cup – it totalled about 3/4 of a cup).  I have used Monterey Jack and Cheddar cheese – use your favorite
  • 2 cups of egg mixture (I used 1 1/2 cups of fat-free egg substitute, 1/4 cup egg whites, and 1/4 cup white wine
  • Seasonings (I like simple salt and pepper, but go wild and use what you like!)WhiteVeggieCups

DIrections:

  1. Chop all your veggies, put your egg mixture together, spray your muffin tin with cooking spray, and pre-heat your oven to 375 degrees.
  2. Into each muffin cup, place some chopped greens, chopped onion, chopped veggie (yellow pepper, tomato, whatever you’re using), and top each with a sprinkling of cheese.  Add seasonings.
  3. Ladle a bit of the egg mixture into each muffin cup, using the ladle to push the veggies and cheese into the egg mixture.  If you have extra egg mixture left over, add it to the cups so everything is as equal as possible but DO NOT overfill the cups.  They should be about 3/4 full since they will puff up as they cook.
  4. Cook the Veggie Cups at 375 degrees for 18-20 minutes until the egg is set.  Allow the veggie cups to cook slightly before removing them from the pan and serving.

This recipe is extremely versatile.  You can add bacon, sausage, or ham to the veggie cups if you’d like.  You can substitute vegetables as you prefer.  This is a great way to make a quick breakfast sandwich but simply toasting an english muffin and putting one veggie cup in the middle.  Play with this recipe and see if it doesn’t become one of your favorites as well.

Enjoy!

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White Mini Cinnamon Rolls

It’s the holidays, so this is when I try to take some extended time in the kitchen to play around with recipes… and this holiday season was no exception.  I knew that my husband would love it if I could come up with a way to make his favorite breakfast of Cinnamon Rolls, so I started with a basic bread recipe and played from there.

The recipe I started with is one that came from The Bread Machine Cookbook by Donna German.  This is a link to an Amazon page where you could purchase any of her #1-4 cookbooks… I have cookbooks #1, #2, and #4.  She has some amazing recipes and I love looking through her books for inspirations.  I found her recipe for a Cinnamon Swirl bread and started from there.  WhiteMiniCinnamonRolls

Into my bread machine, I put the following, in order: 4 oz water, 1 oz white wine (I used a Pinot Grigio, but you can simply replace this with more water), 1 Tablespoon coconut oil, 1 Tablespoon sugar, 1/2 teaspoon salt, 1 1/2 cup4s flour, and 1 1/2 teaspoons yeast.  I then set my machine on the “quick dough” setting and began to collect the remaining ingredients.

I warmed some butter (about 4 Tablespoons) in a ramekin and added a dash of salt and a drop or two of vanilla, whisking all together before setting this aside.

I then collected about 1/2 cup of brown sugar in a bowl and added a dash of salt, a tiny amount of nutmeg, and a few teaspoons of cinnamon.  I tossed this together and set it aside.

Preheat your oven to 375 degrees and spray your mini cupcake tin with cooking spray.  NOTE:  I like to put the pan on a baking sheet covered with foil so I don’t have to worry if the filling cooks over the edge and so it doesn’t drip onto the bottom my oven.  I love easy cleanup!  I also like to put a small amount of the brown sugar mixture into the bottom of each muffin cup. It’s only about 1/4 teaspoon, but it seems to bake into a yummy topping in the end.

Once the bread machine had done it’s work and the dough was ready, I rolled it out on a board, into a large rectangle.  Take your vanilla butter and spread it evenly all over the dough.  Sprinkle all the spiced brown sugar over top and then begin to roll the dough into a log, length-wise, starting with the area closest to you.  Cut the log into 12 even slices and put each slice into a muffin cup.  I also like to press the rolls down lightly to push them into their individual cups.  Bake your cinnamon rolls for 17-20 minutes or until the rolls are nicely browned and puffy.

While your rolls are baking, you’ll want to make your frosting.  You can make yours any way you choose… use a prepared frosting, make a cream cheese frosting, or make something as simple as a blend of butter, milk, and confectioner’s sugar. I added a wedge of laughing cow light cheese to some butter, milk, and confectioner’s sugar… this is where your creativity can have fun.  You can add some orange juice instead of the milk if you want a little citrus taste… if you have some evaporated milk left over from a recipe you could use that instead.  It’s really all about what tastes good to you.

Once the rolls are baked, I like to turn them upside down on a rectangle platter and slather as much frosting as I can load onto these little yummy morsels.  You’ll want to serve them warm with milk or coffee… they are fabulous!

Wishing you sweet, delicious mornings and a very Happy New Year!