Recipe: Breakfast Egg Casserole

I’ve been trying to plan my meals and eat better this year, so I’m always on the lookout for a fun and tasty breakfast that will fill me up without a sugar-rush.  Being able to make this casserole at home and control the ingredients is a definite bonus.  My college friend, D, shared her version of this casserole with me and I knew I just had to give it a try.  The wine I use is a surprising ingredient, but one that adds a lovely depth to this recipe.

I started with 1/3 package of bacon.  I diced the bacon and cooked it in a skillet until the bacon was nicely toasted.  I then added about a cup of frozen sweet peppers.  I chopped them fairly fine and used red, yellow, orange, and green peppers, and allowed them to soften with the bacon.  Once this was done, I spooned the bacon and peppers to the bottom of a 9×13 casserole dish, leaving a little of the bacon grease in the skillet.

BreakfastEggCasserole

I gathered 2 cups of kale, removed the ribs, and roughly chopped the kale.  NOTE:  You can also add in some spinach if you prefer. Using the remaining bacon grease in the skillet, I tossed in the kate and added 2 oz Dry Rose wine (like Boordy Dry Rose), sauteing the kale until it had wilted and the bitterness had dissipated.  NOTE: If using full leaves of kale, be sure to massage the kale to remove some of the initial bitterness from the leaves.  Trust me… this is important.  I like to season the dish while cooking the greens so the spices have time to develop – for this dish I used salt, pepper, herbs de provence, and smoked paprika. Once I finished sauteing the greens, I layered them in the casserole dish, on top of the bacon/pepper layer.

Here’s the easiest part of the recipe… I poured 1 1/2 cup fat-free egg substitute into a Pyrex measuring cup, gently poured the egg over the entire contents of the casserole dish and pressed the bits of vegetable down into the egg mixture.  How simple is that?

Once everything was in the pan, I popped it into a pre-heated 350 degree oven for 30 minutes.  If your oven runs hot, you might want to check it after 25 minutes, but 3o minutes seems to work best for me.  I allow the casserole to cool for at least 10 minutes and then cut it into 6 square, equal-sized pieces and wrap each in Saran to store in the fridge.  It’s easy to reheat (30-45 seconds in the microwave) and tastes wonderful in a breakfast sandwich, using bread thins.

Hope you’ll consider trying this fun recipe sometime.  Use what you like or what you’ve got in your fridge and it can take on whatever flavors you want.  I love it…. especially when I realized that it’s only 91 calories per square… SWEET!

Enjoy!

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Recipe: Kale’d Squash with Chardonnay

Just wanted to add a follow up recipe to the Kale Pesto recipe that I posted yesterday.  I shared lots of ways to use kale pesto, but here’s a recipe that I used for breakfast this morning.  This recipe would make a great side dish and can certainly be altered as needed if you are following a diet plan that doesn’t allow for wine or other ingredients.

Kale'd Squash

I had already roasted and cooled some spaghetti squash, so I started with this ingredient as my focus.  In a saute pan, I heated a small amount of olive oil, some crushed garlic, and a large spoonful of Kale Pesto.  Once this was sizzling, I added  2 cups of spaghetti squash, along with a nice amount of James River Cellars Chardonnay, and tossed all the ingredients together, cooking them until everything was toasty and fragrant.  

As I completed this recipe, I added some salt and pepper to taste and topped with a small amount of grated asiago cheese.  Since the alcohol in the wine had cooked out and I still had the back-taste of chardonnay in my food, this was a really tasty breakfast, but would have made an equally yummy lunch or even a full meal (if I added some protein).

 Isn’t that a great way to kick off a new day?  Enjoy!

Recipe: Wine’d Up Kale Pesto

I have a college friend who has a Paleo-focused blog that I just love.  If this sounds like something interesting to you, I would encourage you to check out her blog (MomUncorked) as she has lots of recipes, helpful hints, and thoughts on how and why to follow this lifestyle.  While this plan is not for me, I really enjoy looking through her recipes and playing with them until they become something that would better fit my family’s eating habits.

Kale Pesto

This recipe is a mash-up of a pesto recipe that my niece posted on her blog (Peanut Butter Fingers) and one that my Paleo-friend has created on her blog.  It’s a Kale Pesto that incorporates wine… James River Cellars’ Hanover White Wine to be exact.  If you don’t have access to this lovely sweet white wine, I would suggest trying a Vidal Blanc or even a Sauvignon Blanc that has a bit of residual sugar.  You don’t want to use something as sweet or bubbly as a Moscato, but a little sugar isn’t a bad thing against the bitter taste of the raw kale in this recipe.

Enough of the lead in…. let me tell you how I made this fun recipe, using actual measurements, no less!.  Using my small food processor, I popped a large handful of chopped kale into the bowl, along with a few crushed garlic cloves1/4 cup sunflower seeds, 1/4 cup walnuts, and 1/8 cup pine nuts and began processing everything to a fine crush.  When it began whirling around, there didn’t look to be enough kale, so I added another small handful and continued to process the pesto.   I alternated between using the pulse setting and the continual setting until all the kale and the nuts seemed uniformly crushed.

Once the pesto started looking like… well… pesto, I turned the machine to the “on” position and slowly drizzled equal amounts of olive oil and Hanover White wine until the pesto was smooth and sauce-like.  I started with the olive oil, added wine, then went back to olive oil and finished with some wine.  It was definitely a “Using the Force” sort of situation and I stopped to taste-test before deciding it was finished.  I also added some freshly ground salt and pepper, seasoning the pesto to my preferred taste.

This recipe is definitely one that I will continue to keep in my fridge. It’s just sooo versatile!  I’ve used it as a sandwich condiment (fabulous on a BLT or even a simple tomato sandwich), I’ve added it to pasta (with a little warm cooking liquid, it softens and adds so much to a side dish), and even added some cream instead of cooking liquid for a creamier pesto dish with chicken or shrimp that is really yummy.   While kale is not my first choice for a green vegetable, it has some amazingly great dietary stats that make it something worth adding to your diet if you are willing.

Want an added bit of knowledge?  If you massage your kale leaves before using them, you can remove some of the bitterness of this hearty green.  Don’t believe me?  Read this great article from the Huffington Post that explains the why, what, how, and “really??” of this cool trick.

I hope you’ll consider trying this pesto recipe… with all the benefits out there about kale, it’s worth a whirl!

“Whirl”… get it?

Have a great and healthy day!