In Amazing Graceland: Red Mill Soy Flour

Showing posts with label Red Mill Soy Flour. Show all posts

Monday, May 24, 2010

A to Z Monday ~ Food related R words...

The Letter R

I don't eat pork, but I do fix it for my hubby. This is a pork loin roast getting ready to be placed in the oven. It was served with an S word, so next week I'll show the finished product on the plate...R & S side by side. Awwwwwww.

This is a bag of Bob's Red Mill Soy flour. (Once again the combination of R & S.) Don't ask me what I use this soy flour in please. I have no idea. Any suggestions??

For many (much more) clever A to Z food participants visit our fearless food leader, Jen's blog. Blessings on the heads of all who pass this way.

love, Cassie

Jess' Breakfast Casserole Recipe

This is a simple and hearty dish which I(Jessica) love to make for guests because there is little mess to clean, freeing up the rest of the morning to chat and relax. It also tastes great as left overs as well!

The following are my favorite ingredients but I often add or subtract other things such as spinach and meats depending on my mood and what I have on hand. If you want to go veg just skip the ham and add an extra layer of tomatoes. It's pretty much impossible to mess it up:

Bread (I use sourdough wheat)
Ham (Canadian or even the thick sliced kind for sandwiches is great)
Chives
Basil
Dried Rosemary
Tomatoes
Butter
Shredded Mozzarella
Chevre Goat Cheese (I prefer the herbed kind)
Eggs
Milk (I use rice milk)
Salt and Pepper to taste

I place chopped bread, ham, chives, basil, sliced tomatoes, and chevre next to the baking dish. I butter the dish and begin layering the ingredients: scatter the bread on the bottom, add a layer of cut up ham, layer of chevre chunks, sliced chives, and torn basil. I whisk together the milk and eggs and season with salt, pepper, and rosemary. I then pour the eggs over the dish. It always aggravates David that I don't know how many eggs I use but it just depends on how many layers of other foods I add and the size of the dish. Ideally, you should have enough eggs to just barely cover all the layers thus far. Like between 8-11 eggs? I top this with tomato slices and pop it in the oven. I bake it at 350 for 30 minutes. Then I sprinkle the casserole with shredded mozzarella, chives, and basil and cook for another ten minutes unitl it is puffy and golden.

Buen provecho!

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Monday, May 24, 2010

A to Z Monday ~ Food related R words...

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A look at the finished basement patio.