Chocolate Chip Cookie Bowls

I'm going to try these soon ...
http://coleensrecipes.blogspot.com/2012/05/cookie-bowls.html

Eggs in Avocado

Sunday night dinner idea:

http://lifehacker.com/5881942/bake-an-egg-in-an-avocado-for-a-fast-and-healthy-breakfast-treat

It took about 30 minutes to cook the eggs well and it was a bit of a challenge in how to eat it, but they were good.

For next time, I think I'll grease a pan (maybe a ramkin), chop the avocado, then top with eggs, salt, pepper and cheese.

Sunday Breakfast Dinner

I tried these tonight:
http://www.yummly.com/recipe/external/Sweet-Potato-Hash-Browns-Martha-Stewart-193808

However, I didn't read the instructions clearly enough beforehand, so I steamed them in the microwave then cooled them off in the freezer before frying them.  I think they turned out fine.  Nobody complained.



With that, we had 2 frittata options: just cheese or spinach, mushroom, onion and cheese.  (I prefer a frittata to quiche as a lower fat, lower carb option)

Baked Frittata
Modified from my WIC cookbook:
Cook vegetables (onion, spinach, broccoli, mushrooms, peppers, etc.)
Grease pan (8" or 9")
Place vegetables in pan

Mix:
6 eggs
1/2 c. milk
salt and pepper to taste
1 c. (or more) cheese

Bake at 375 for approximately 30 minutes



Another go at homemade granola:
Mix together in a large bowl:
1 c. each: bulk wheat flakes, rye flakes, barley flakes, oats (for this batch, it was 1/2 rolled, 1/2 steel cut)
1 c. each: boxed corn flakes and crisp rice cereal
1/2 c. each: quinoa, millet, chia seeds, flax seed (it may be beneficial to use flax meal instead)
1/2 c. each (or more) walnuts, pecans and almonds

Bring to a rolling boil (this can be done in the microwave):
1/2 c. oil
1/2 c. honey
1/4 c. brown sugar
1 t. almond flavoring

Combine two mixtures, spread in  9x13" pans

Bake at 350 until it starts to brown, stirring every 10 minutes.  Be careful, it can burn quickly.

Cool completely before transferring to an fairly air-tight container.  You will need to stir it often as it's cooling too.

Apple Pie

I've posted this pie recipe before, but made more alterations.
http://eggallergyandrecipes.blogspot.com/2009/09/best-egg-free-apple-crumb-pie.html

We have no major allergies in our house, but I have a "thing" about pastry dough, so I use this recipe.

I made an apple pie for my dad's birthday on January 20th, and decided to do another one last night so I could eat more cinnamon (it's a natural antibiotic and I get ear infections a lot).  So, here's what I did last night, which turned out good enough that Jeffry, who normally doesn't like apple pie, commented on it.

First of all, I altered the crust, mixing it up in my food processor (my new favorite appliance):
1/2 c. white flour (I use unbleached)
1/2 c. whole wheat flour
1/4-1/2 c. brown sugar
1/2 c. butter

I patted most of that down into the pie plate, then mixed;
4 peeled and 3 unpeeled Granny Smith apples, chopped (I realize I could have left the skin on all of them - there are a lot of nutrients in apples just under the skin, and the skin adds fiber)
1/2 c. brown sugar
1 1/2 T. cornstarch
1 T. ground cinnamon
1/4-1/2 each: ground nutmeg and cloves

The rest of the crust went on top.

I started baking it at 450, but after 10 minutes, the topping was really brown, so I dropped the temperature down to 400 for the remaining time.