9/28/18

Weekend Breakfast: Challah French Toast And Bacon


Who is ready for the weekend!? I know I am.

I wanted to share with you an awesome, super non Kosher, breakfast I made a few weekends ago from the freezer!

Weekend Breakfast: Challah French Toast And Bacon

You see, earlier this month I made an apple and date studded round challah for Rosh Hashannah and had my friend Sarah over with her son to help me celebrate. I sent Sarah home with a chunk of challah for her husband Nick, and froze the rest after slicing it.

In my freezer, I also had individually wrapped slices of bacon. I defrosted both the challah and the bacon overnight, and made breakfast in the morning.

For the bacon, I highly recommend you bake it in the oven on a wire rack set into a baking dish. I sprinkled mine with Cajun spice mix and baked at 430F for about 10 minutes on each side.

The challah French toast is super easy: eggs whisked with a bit of half and half. Challah slices dunked and cooked for about 3-5 minutes on each side.

Have a great weekend!


PS I used Molly Yeh's recipe for the scallion challah, minus the scallions and other extra flavors. I simply added about 3/4 of an apple, diced, and 12 dates also diced.

9/17/18

Vegan Miso And Coconut Milk Red Lentils With Dinosaur Kale Recipe


In need of a quick and easy vegan comfort food recipe!? I have you covered with Vegan Miso And Coconut Milk Red Lentils With Dinosaur Kale Recipe.

Did you miss me? I had a really fun vacation in Burlington, VT and then came back and got a cold and stayed home for an entire week. Oy.

After my vacation, I wanted something healthy but still comforting (you know how hard it is to go back to normal life after so much fun and good food and sleeping in and seeing new things). I decided to use red lentils from my pantry, dinosaur kale from my refrigerator and a few extra ingredients.

I basically did very little prep and dumped everything in my pressure cooker.

Vegan Miso And Coconut Milk Red Lentils With Dinosaur Kale Recipe
Serves 4

1 1/2 cups red lentils
2 teaspoons turmeric
1 bunch dinosaur kale, ribs removed and discarded, torn into pieces
2 cups miso broth
3 garlic cloves, chopped
13.5 ounce can coconut milk
chili powder, to taste

toppings
chopped tomatoes
olive oil
lemon
yogurt, optional

1. Add all ingredients other than toppings into a pressure cooker.
2. Stir to combine.
3. Set the pressure cooker to 8 minutes on beans/lentils setting.

Serve topped with chopped tomatoes, a drizzle of olive oil or a spoon of yogurt or sour cream. A squeeze of lemon juice brightens up this dish really well. Fresh herbs will be good too.