Lamb Banana Curry

Recipe adapted from Joseph Wrede, The Palace Restaurant, Santa Fe, NM via Tasting Table

Yield: 4 servings

Cook Time: 2 hours 30 minutes

• INGREDIENTS
¼ cup sweet yellow curry powder
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion (about 1 medium onion)
2 tablespoons finely chopped fresh ginger (about 1½-inch piece of ginger)
4 cloves finely chopped garlic
2½ pounds lamb shoulder, cut into 1-inch cubes
2 bananas, peeled and cut into ½-inch slices
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup dry red wine
6 cups chicken stock
Kosher salt and freshly ground black pepper
2 cups cooked jasmine rice, for serving

DIRECTIONS

1. Preheat the oven to 450°. Place a small skillet over medium heat and add the curry powder. Toast for 1½ minutes, stirring frequently. Remove the curry powder from the heat and set aside.

2. Place a large braising pan over high heat and add the olive oil, moving the pan around so the oil coats the bottom of the pan. Add the onion and stir for 3 minutes, then lower the flame to medium and add the garlic and ginger, stirring until the garlic begins to brown, another 3 minutes. Add the lamb shoulder and the banana slices and stir to combine. Add the cumin, coriander and toasted curry powder and stir until the pan's contents are aromatic, about 4 minutes.

3. Increase the temperature under the braising pan to high heat; add the red wine and cook for 5 minutes. Stir in the chicken stock, cover and remove from the stovetop. Place the pan in the oven and bake for 2 hours and 15 minutes, until the lamb is tender. Season with salt and pepper and serve hot over the jasmine rice.

Low Fat Chicken and Sausage Jambalaya with Wild Rice

Ingredients

14oz andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
6 oz tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 large onion chopped
2 celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
3 large skinless boneless chicken breasts (about 2 lbs), cut into 1- to 1 1/2-inch pieces
1 T paprika
1/2 T chopped thyme
1/2 T chili powder
1/4 teaspoon (or more) cayenne pepper
28-ounce can diced tomatoes
6-ounce can diced green chillis
2 cups beef broth
1 1/2 cups wild rice (or long grain white for a quicker cook time)
4 green onions, chopped
Chopped fresh Italian parsley

Directions

Place andouille and tasso in non-stick 6quart stock pot. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes, chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Simmer until rice is tender and liquids are absorbed, 1 hour and 40 minutes (45-50 minutes for long grain white rice). Remove from heat and Let sit ten minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Yeild 10 servings

Nutritional information per serving (calculated with wild rice)
Calories 292
Fat 7g
Carbohydrates 25g
Protien 30g

This recipe adapter from epicurious iPad app. You can see the original here:
http://www.epicurious.com/recipes/food/views/Chicken-and-Sausage-Jambalaya-364172?mbid=ipapp

Whole Wheat Foccacia

From dindintonight.wordpress.com

Recipe: 100% Whole Wheat Focaccia
(Adapted from Peter Reinhart’s Whole Grain Breads)
(Makes 13 x 9 inch focaccia)

Ingredients

2 cups whole wheat flour (preferably fine grind)
1/2 + 1/8 tsp salt
1/2 + 1/8 tsp dry yeast
1 cup + 1 Tbsp water (room temperature)
3/4 tsp agave nectar
3/4 Tbsp olive oil

For Olive oil topping

1/4 cup olive oil
1/4 tsp dried parsley
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp sea salt

Method

In a bowl, mix flour, salt, yeast, water and agave nectar for about 2 mins.The dough will be sticky, but smooth. Add olive oil to the dough and mix for another 15 sec. Let the dough rest, uncovered for 5 mins and then mix again for 2 mins. If the dough is too wet, add a small amount of flour.

Line a sheet pan with parchment paper and add 1/2 Tbsp olive oil to grease the parchment paper including the side walls. Place the dough on the sheet pan. Rub the top of the dough with 1 tsp of olive oil. Flatten the dough using the palms of your hands. The dough might not cover the entire pan. Cover the pan tightly with plastic wrap and refrigerate it overnight.

The next day remove the dough from the refrigerator and let it sit out for 4 hours. While the dough is resting, pour 1/4 cup of olive oil in a pan. Add all the dried herbs mentioned in the ingredients. Heat the oil for 3 mins. Let the oil sit at room temperature.

Remove the plastic wrap covering the dough and drizzle 1 tsp of olive over it. Using your fingertips, starting in the middle, press the dough so as to fill out the pan. The pressed dough may still not fill the pan. Loosely cover the pan and let it sit for 20 mins. Repeat this procedure again. The third time, pour the herbed oil and using your fingertips again press the dough. You will see air pockets as you press. This time the dough should fill most of the pan. Cover the pan and let the dough sit for 2 hours.

Preheat the oven at 500 degrees F. Add sea salt on top of the dough and place it in the oven. Reduce the oven temperatutre to 450 degrees F and bake for 15 mins. Rotate the pan 180 degrees and let it bake for another 11 mins.

Remove it from the oven and let focaccia cool on a wire rack. After 10 mins. slice it and serve with some olive oil.

EGGPLANT ROLLUPS

These are amazing! Lactose free variation is in parentheses.

Taken from: Claro's Italian Market

Ingredients:

2 medium eggplants

1/3 cup grated romano cheese (Pecorino Romano)

1/3 cup shredded fontina cheese (Manchego)

1 egg

1 cup ricotta cheese (Goat cheese)

1/4 cup chopped fresh parsley

olive oil

white pepper, to taste

fresh sweet basil

2 ounces pinole nuts

1-28ounce can chopped tomatoes

 

Slice the eggplant into about 1/8th inch slices.  Dip the slices quickly into olive oil and place on a baking sheet.  Pop into a preheated 375 degree oven for about 15 minutes or until the eggplant is soft and slightly golden.

Meanwhile, place the ricotta cheese, egg, pinole and romano cheese in a mixer and whip until creamy.  Stir in the fontina cheese, parsley and white pepper.  Spoon filling into a small plastic bag and tie the top.  Cut a small hole in one of the bottom corners and gently squeeze a little of the filling into the center of each eggplant slice .  

Roll the filled eggplant slice slightly and place it, seam down, onto an ovenproof baking dish.  Cover with some chopped tomatoes and top with a little more romano cheese.  Place uncovered in a preheated 350 degree oven for about 30 minutes or until they are hot and bubbly.  

Garnish with fresh sweet basil and serve.  

Makes about 30 rollups.

Cranberry Pumpkin Upside-Down Cake

The best thanksgiving dessert EVER!

I made this the first time it appeared in sunset magazine and have made it every year, several times a year since. Absolutely delicious! I have put my lactose free adaptations in parentheses next to the actual ingredient...

Ingredients

1/4 cup butter, plus more for pans (margarine)
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum
1 1/3 cups cranberries (see Notes) use fresh!
2/3 cup toasted coarsely chopped walnuts (see Notes)
2 large eggs
1 cup canned pumpkin
1/3 cup canola or other vegetable oil
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened softly whipped cream (not even necessary but you can use cool whip to be lactose free)

Preparation

1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with parchment paper.
2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour mixture into prepared pan, evenly covering the bottom.
3. In a small bowl, combine cranberries and walnuts; arrange evenly over brown sugar mixture.
4. In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil, and granulated sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and walnuts.
5. Bake until a skewer inserted in the center of cake comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invert cake onto a serving platter. Remove pan and parchment, and let cool at least 20 minutes. Serve slightly warm or cool, with whipped cream.
Note: Nutritional analysis is per serving.


Adapted from Sunset Magazine
NOVEMBER 2007

Nutritional Information
Amount per serving
Calories: 423
Calories from fat: 43%
Protein: 5.2g
Fat: 20g
Saturated fat: 4.9g
Carbohydrate: 56g
Fiber: 2.1g
Sodium: 225mg
Cholesterol: 62mg

Soy Milk Pumpkin Pie

Photograph by James Carrier found on Sunset.com

Ingredients

3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
Preparation

1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.

Taken from Sunset
NOVEMBER 2003


Nutritional Information
Amount per serving (8 servings)
Calories: 247
Calories from fat: 32%
Protein: 3.6g
Fat: 8.7g
Saturated fat: 3.3g
Carbohydrate: 38g
Fiber: 1g
Sodium: 277mg
Cholesterol: 58mg

Parsnip and Chestnut Bisque

Recipe adapted from Richard Landau, Vedge, Philadelphia, PA Yield: 6 to 8 servings INGREDIENTS 2 tablespoons extra-virgin olive oil 1 small yellow onion, chopped 2 garlic cloves, crushed 1 pound parsnips, peeled and roughly chopped ¼ cup sweet Marsala wine 8 cups vegetable stock 2 cups jarred peeled chestnuts ½ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg ½ cup tofu sour cream or tofu cream cheese ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper DIRECTIONS 1. In a medium stockpot set over medium heat, heat the olive oil. Add the onion, garlic and parsnips and sauté until the parsnips begin to brown, about 5 to 6 minutes. 2. Add the Marsala and cook until reduced by half, about 2 minutes. Stir in the vegetable stock, chestnuts, allspice, cloves, nutmeg and tofu sour cream and bring to a simmer. Cook until the parsnips are tender, about 8 to 10 minutes. Remove from the heat and set aside; allow the mixture to cool slightly. 3. Carefully purée the cooled mixture in a blender. Season with salt and pepper. Serve hot. via Tasting table

Low-fat Banana Muffins

2 C TJs whole-wheat pancake and biscuit mix

2 Egg whites, beaten

3 Bananas, mashed

¼ C Applesauce

¼ C Brown sugar

1 T Soymilk

1 t Vanilla extract

½ t Cinnamon

Preheat oven to 400

Mix together bananas, applesauce, brown sugar, milk, vanilla and cinnamon

Beat eggs to soft peak in mixer, slowly add the banana mixture

Turn to low and add the two cups of biscuit mix

Let mix for 15 seconds and remove

Spoon into 12 cupcake holders

Bake 12-15 minutes

Calories: 140

Fat: 1g

Carbs: 26.5g

Fiber: 2g

Protein: 2.85g

Ranch dressing

I adapted this recipe from allrecipes.com


1 cup homemade mayonnaise
1/2 cup goats yoghurt
1/4 cup soy milk
2 teaspoons fresh chopped chives
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Combime all ingredients and refridgerate overnight for best flavor....

Ajo Blanco

1 slice of stale bread, crust removed
1/2c water
1 garlic clove
salt to taste
1/4lb blanched almonds
1T sherry vinegar
1/2c olive oil
2c ice water
24 green seedless grapes

Soak bread in water for 1 minute. Squeeze dry.
Pound garlic with salt into paste
grind almonds in a  food processor until finely ground. add garlic, bread, and vinegar. With motor running, add oil and ice water. blend well.
Force puree through a fine mesh sieve into a bowl, discard solids. Refrigerate covered until cold, about 3 hours.
Before serving season gazpacho with salt and vinegar if necessary. serve topped with grapes.

At home, Sick!

I hate being sick.

It's Tuesday and I just got back from a weekend in Seattle where I got food poisoning from the airport on my way home. So yesterday i spent the day in bed recovering. That sucked but wasn't nearly as bad as how I feel today which is nothing more than a common cold or flu. I don't want to complain and believe it or not thats's not why I am writing this post. Instead, I am writing to talk about the delicious vegetarian Mazzo Ball soup I just made.

When I get sick, my all time favorite thing is Mazzo ball soup. Unfortunately, it is ALWAYS made with chicken broth. That's when being able to cook has its real benefits...

Take mazzo ball mix and prepare as instructed or if you don't have mazzo ball mix either use mazzo, crushed up, or saltines, or dried out bread crumbs. just make sure it is bland and dry. crush it up real fine and add about an egg, 1T oil, 1T water, and 1/4 t salt per 1/3 C dry product. mix well and refrigerate for an hour.

Take the onion, carrots, and celery, add them to a soup or stock pot with about a tablespoon of oil. Saute a few minutes depending on how well you like your veggies cooked in your soup. Meanwhile mix up some vegetable bouillon by dissolving it in the pan. Combine the bouillon and the veggies well and added about a teaspoon and a half of garlic salt. (OK, I like my food salty so reduce here as needed)

If you didn't dissolve the bouillon in the amount of water it says, then you have to add more to the pot. I always add a little extra just cause I know some is gonna boil off or get absorbed by the mazzo balls.

After your mazzo has been chilling for an hour and your soup stock is boiling all you do is get your hands wet and take about a teaspoon of mix into your hand and roll it into a small ball. drop it in the boiling soup and continue with the rest of it. cover the pot and boil the whole thing over medium low heat for a half hour or so....

So delicious and hits the pot when you're sick!

Pizza!

Tonight we went to dinner at one of our favorite restaurants, La Parolaccia, and I had this pizza that I LOVE!

Form their menu:

'Focaccia “Forza Italia” 

Thin crust focaccia from our wood burning oven, topped with goat cheese, tomato sauce, Arugula, fresh tomatoes and white truffle oil.'

The combination of flavors is excellent with the creaminess of the goat cheese, the spicy Arugula, along with the earthy plover of the truffle oil just makes a great dish. 


I have got to make this at home!

Vegetarian Lasagna with Goat Cheese

I had a craving for lasagna the last couple days and just couldn't figure out how to get one that didn't have lactose in it. So I decided to make my own. I scoured the Internet for recipes and found one on food.com that would serve as a pretty good basis. Of course I needed to adapt it a bit to add more protein and also get rid of the lactose...

Here goes!

1 C. TVP
7/8 C. boiling water
1 T Dried Onions
1/2 t garlic salt (optional)
1 lb 10oz jar marinara sauce or some other kind of red sauce
8 no-cook lasagna noodles
150g goat cheese (one roll)
2 eggs
1/2 cup fresh basil, chopped
8 oz Trader Joe's yoghurt cheese slices (plain, chopped into small pieces)
1 teaspoon garlic salt 
12 oz Trader Joe's yoghurt cheese (plain)
1/4 cup freshly grated pecorino romano cheese


Preheat oven to 325

First, put the TVP, garlic salt and onion in a large bowl. Pour the boiling water over it and wait about 5 minutes. Stir in the entire jar of marinara sauce, set aside.

In another bowl, combine the goat cheese, eggs, basil, chopped yoghurt cheese, and garlic salt. Stir well to get the goat cheese fully incorporated.

In a greased 13x9x2 baking dish, spread a small portion of the sauce across the bottom. (it helps to set about a half cup of the marinara sauce aside before mixing all of it with the TVP so you get a nice thin layer).

Place 4 noodles across bottom of pan.

Spread half of the goat cheese mixture over noodles. It helps to put a tablespoon at a time first, distributing them around and then spread each little glob into the others. 

Then put about a quarter of the TVP Marinara mixture over that, spreading evenly.

Then use half of the whole yoghurt cheese slices and cover the sauce. 

Put another quarter of the sauce on top of the cheese slices. (Alternately, you can put the cheese slices directly on the goat cheese mixture and then half of the sauce on the cheeses but I prefer to get everything integrated. It's up to you.)

Then put the other four noodles on top of the sauce and repeat the layering. All of your goat cheese mixture should be used as well as your cheese slices and sauce.

Then spread the pecorino over the top and put in the oven for 30-35 minutes.

Let set for ten minutes before serving and enjoy!

Spinach, Garlic, and Artichoke Pesto

Perfect for pizzas or grilled veggie sandwiches!
This delicious spread is easy and can accompany practically anything your imagination can think of...


2 C frozen spinach, thawed
4 cloves garlic
6 - 8 oz marinated artichoke hearts, drained
6 T extra virgin olive oil
1/4 cup pine nuts
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese


Place all ingredients in a blender or food processor until finely mixed.


Enjoy!

The Vegan Mouse: VeganMoFo: Posole Stew with Squash, Collards and Pinto Beans

The Vegan Mouse: VeganMoFo: Posole Stew with Squash, Collards and Pinto Beans

This is a delicious vegan version of the New Mexican stew. I make it with slight variations:

I don't use sugar, collard greens or tomato sauce.
I used a 28oz can of diced tomatoes.
I add a half teaspoon of garlic salt and more jalapeno pepper.
And finally I add more veggies like yellow crook neck squash...

Add a few tortilla chips when you serve it and you have an absolutely amazing stew that even the non-veggies can love!

Crustless Breakfast Quiche

A variation to the spinach and mushroom quiche...

1 T olive oil 
3 small red or mixed potatoes, chopped
2 cloves garlic, finely chopped
1/2 onion
1/2 bell pepper, diced
6 veggie breakfast sausage patties diced
8oz Feta (Make sure it is made of sheep's milk)
8oz jalapeno yoghurt cheese or goats cheddar or some combination of (shredded)
4 Whole eggs, whipped

Preheat oven to 325
In a medium non-stick frying pan, saute the garlic, onion, bell pepper, potatoes and sausage over medium heat in the olive oil. Once potatoes are soft, remove from heat. Stir in cheeses and eggs.

Once the whole thing is well mixed, level it off and wipe edge of pan above mixture. Place entire thing in the over for 45 minutes or until golden brown.

Remove from oven and let cool slightly before serving.

Cut into 8 servings

This is an excellent dish to prepare for the week. I cut it up and place it on a cooling rack in the freezer for about an hour and then place in a large ziplock bag before returning it to the freezer. In the morning it is simple to pull out a piece and microwave for a couple minutes on 50% power.

Enjoy!

Gazpacho

MMMMMmmmmmm!

I love gazpacho!

1 bell pepper
1 29 oz can diced tomatoes
1 cucumber
1 jalapeno
2 cloves garlic
1/4 onion
1 T olive oil
juice of 1 lemon
salt to taste

Blend all ingredients!

Refrigerate 1 hour

Done!

Serve with warm crostini....

Vegan Chili

I wanted to use some seitan that didn't turn out as well as I had hoped, so I chopped it really small and dried it out in the oven at 175 degrees. They process took several hours (mostly in the oven) but the results were great! Once dried I put it in a plastic bag and just put it in the cupboard. When I was ready to make the chili I brought it out and added it right to it. I am willing to bet this recipe could fool a staunch omnivore!

Here's the recipe.

1 T olive oil

1 red bell pepper, diced

1 medium yellow onion, diced

1 jalapeno, finely chopped (or other chili to taste)
1 28 oz can diced tomatoes

2 15oz Cans of beans. (I prefer chili or pinto beans and black beans but I know a lot of people enjoy kidney beans so just use what you like. I mixed it up with a can of pinto and a can of black.)

1 t cumin
1/2 t cayenne
1 t Mexican chili powder
1 T worcestershire sause
1 t tabasco or chili sauce (optional)
black pepper to taste
1-2 t Garlic salt
1 c dried, finely chopped seitan or TVP
tomato paste (optional)

In a 6 quart pot, combine the first four ingredients in a pan and saute until onions are translucent.

Add the tomatoes, beans, worcestershire, hot sauce, and spices.

Let simmer for about 30 minutes then add the seitan or TVP, simmer another 30 minutes, stirring occasionally. All the liquid should be absorbed but if not and you want a thicker chili just add some tomato paste.

Serve warm!

makes about 4 servings and can be easily doubled or cooked in a crock pot if you are so inclined...

As always, if you find a way to improve this recipe please let me know...

Enjoy!

Seitan Lettuce Cups

I adapted this recipe from one of my all time favorite cooks: Padma Lakshmi. Her cookbook, Tangy Tart Hot and Sweet, is a really great book full of delicious recipes. She definitely cooks a lot of meat but, like this recipe, some of the recipes are easily adapted...

Here goes!

2 heads butter lettuce
1 T oil (she calls for canola, but I use olive)
1 c. diced yellow onion
2 cloves minced garlic
1 T minced ginger root
2 fresh minced jalapeno peppers (she calls for 4 serrano peppers, but they are too spicy for me :)
1 1/2 lb seitan finely minced (I make my own here)
2 T soy sauce
1 T madras curry powder
1 c. freshly chopped mint
1 c. freshly chopped basil
1 1/2 T freshly squeezed lemon juice
1 T toasted sesame oil

Separate the leaves of the lettuce, rinse, pat dry, set aside.

In a skillet heat the oil over medium heat, saute the onions, garlic, ginger, and peppers, until the onions are glassy.

Add the seitan, soy sauce, and curry. Cook over medium heat until everything is well blended. Turn heat down to low, simmer, stirring occasionally, for 40 - 45 minutes. (this is important to get the seitan to dry out a bit and absorb the flavors of the spices. If it dries out add a small amount of water.

Stir in mint, basil, and lemon juice drizzle with toasted sesame oil. Serve in lettuce cups or in a bowl on the side and let everyone fill their own cups. This is also excellent as a salad served over baby spring mix lettuce that has been coated lightly with olive oil, lemon juice, salt, and a dash of sesame oil.

As always, please let me know what you think and what you found that makes this a better recipe...

No Crust, Spinach and Mushroom Quiche

I decided to make a quiche so I could have something delicious to eat in the mornings for breakfast. I searched the web and found a few Quiche recipes and then adapted my own from the basic ingredients. This was, to my surprise, super easy AND Super delicious. Enjoy!

1 T olive oil or Lactose free margarine
5 green onions, chopped
2 cloves garlic, finely chopped
1 6oz bag fresh baby spinach
8oz Mushrooms, sliced
8oz Feta (Make sure it is made of sheep's milk)
16oz jalapeno yoghurt cheese or goats cheddar or some combination of (shredded)
4 Whole eggs, whipped

Preheat oven to 325
In a medium non-stick frying pan, melt 1/2 of the margarine and saute the garlic and the green onions over medium heat. Once aromatic (the kitchen smells like garlic, but no colors have changed) add the spinach and cover. Cook spinach for about 5 minutes or just until wilted, remove from heat and put in bowl.

Put remaining 1/2 margarine in pan and turn up heat to medium high. Add mushrooms, toss until lightly browned, remove from heat.

Squeeze liquid from spinach and return to pan with mushrooms, mix together, stir in cheeses and eggs.

Once the whole thing is well mixed, level it off and wipe edge of pan above mixture. Place entire thing in the over for 45 minutes or until golden brown.

Remove from oven and let cool slightly before serving.

Cut into 8 servings

I ate one slice right away because it was so good but then I laid the other slices out on a tray in the freezer. Once they were frozen through I put them in a plastic bag and returned them to the freezer. I can easily remove just a slice and throw it in the microwave for a minute for an instant, delicious breakfast...

As for the ingredients, I found most of them at Trader Joes. They have a great selection of goat and sheep cheeses.

If you try this recipe, let me know what you think, what alterations you made, and what you found works better. This is a learning experience for me and I would love the opportunity to hear your feedback...

UPDATE!

Add 4oz of Goat Cheese for an extra creamy, soft flavor that just makes this thing Amazing!