Monday, July 18, 2011
Sausage and Cheese Biscuits
Homemade biscuits, GimmeLean Sausage, Diaya Cheese......Yummy in my tummy, I love breakfast!!
Having the right tools for the job
Sometimes inspiration comes in the strangest forms. We had our Cutco rep out to sharpen our knives and while talking he mentioned that my cheese knife (shown in below picture), which doesn't get much use anymore obviously, is great for cutting tomatoes and potatoes. This made me remember a recipe that I have been wanting to try, Potatoes auGratin. You have to slice the potatoes very thin which can be difficult, unless you have an amazing Cutco Cheese Knife!!
If you are not familiar with Cutco, I suggest giving Mike a call. www.cutcomike.com
Potatoes auGratin
4 medium potatoes (3 lbs), sliced very thing
1 tsp salt
1/2 tsp pepper
4 oz vegan cheddar cheese, shredded
2 1/2-3 1/2 c soy creamer
7 tsp cornstarch
1 1/2 cups cornflakes cereal, crushed
Preheat oven 375 degrees.
In 2 qt casserole dish, evenly layer 1/2 of the potatoes, sprinkle with 1/2 salt, 1/2 pepper, and 1/2 cheese. Add remaining potatoes.
combine creamer with cornstarch, whisking. Pour over potatoes. Use spatula to press potatoes into cream. They should be submerged-if not add more cream.
Sprinkle with remaining salt, pepper, and cheese. Cover and bake 45 mins. Remove-push potatoes into cream again. Sprinkle cornflakes, bake uncovered 30-45 mins.
If you are not familiar with Cutco, I suggest giving Mike a call. www.cutcomike.com
Potatoes auGratin
4 medium potatoes (3 lbs), sliced very thing
1 tsp salt
1/2 tsp pepper
4 oz vegan cheddar cheese, shredded
2 1/2-3 1/2 c soy creamer
7 tsp cornstarch
1 1/2 cups cornflakes cereal, crushed
Preheat oven 375 degrees.
In 2 qt casserole dish, evenly layer 1/2 of the potatoes, sprinkle with 1/2 salt, 1/2 pepper, and 1/2 cheese. Add remaining potatoes.
combine creamer with cornstarch, whisking. Pour over potatoes. Use spatula to press potatoes into cream. They should be submerged-if not add more cream.
Sprinkle with remaining salt, pepper, and cheese. Cover and bake 45 mins. Remove-push potatoes into cream again. Sprinkle cornflakes, bake uncovered 30-45 mins.
Pesto Kissed Tomato Sauce
A nice change to basic red sauce pasta, this one mixes in pesto.
1 TBSP Olive Oil
1 small yellow onion, chopped
2 garlic cloves, minced
1/4 c tomato paste
One 28 oz can crushed tomatoes
Salt and Pepper
1/4 c vegan pesto
Any pasta noodle of your choice, I did Linguine
Heat Olive Oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, stirring, about 30 seconds. Stir in the tomato paste, crushed tomatoes, and salt and pepper to taste. Reduce the heat to low and simmer 10-15 mins. Shortly before serving, blend the pesto into the sauce.
Thursday, July 7, 2011
Subscribe to:
Posts (Atom)
