Breakfast- Spinach Mushroom Frittata
Gracehill Bed and Breakfast
Serves: 4-8 servings
This will serve 4 to 8 people depending on what else you are serving with it. You can increase it to 16 eggs for 8 people and leave the other ingredient the same quantities.
- 1 T olive oil
- 1 clove garlic minced
- 3 oz fresh spinach
- 4-6 oz fresh mushrooms, sliced
- 1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
- ¼ tsp salt
- ¼ tsp pepper
- 12 large eggs beaten
- ¾ C half and half, optional
- ¾ cup feta cheese crumbled
- Saute garlic in olive oil, 30 seconds on medium heat in an oven proof Teflon pan.
- Add mushrooms and saute for another 10 minutes, until browned.
- Add spinach for 1-2 minutes till wilted.
- Add tomatoes and stir.
- Beat the eggs and salt and pepper together along with the half and half if using it (it makes it creamier) and add to frying pan.
- Sprinkle feta cheese over mixture.
- Semi-cook (for 3 to 5 minutes) pulling away from sides and bottoms of pan occasionally with a spatula. You are going for big curds here, not stirring it.
- When ¾ set, place in a 350 oven for 10-20 minutes till puffy and golden.
Breakfast- Sausage Crouton Egg Tomato Casserole
Gracehill Bed and Breakfast
Serves: 10-12 servings
- 1 pound bulk pork sausage
- 1 pound bulk Italian Sausage
- 1 medium green pepper, chopped
- 1 C sliced fresh mushrooms
- ½ C chopped onion
- 2 ½ C onion and garlic croutons
- 8 eggs
- 1 ½ C milk or half and half
- 1 C (4oz) shredded mozzarella cheese
- 1 C (4oz) shredded cheddar cheese
- 4 Roma Tomatoes, thinly sliced
- ½ C grated Romano or Parmesan cheese
- In a large skillet, cook both sausages until meat is browned.
- Drain well in a colander, pressing on it with paper towels.
- Saute onion and green pepper.
- Spray a 9X13 glass casserole dish.
- Place croutons in bottom of dish.
- Place the meat on top of the croutons.
- Top with onion and green pepper mixture.
- Saute the mushrooms briefly in the skillet and place on top of the onions and green peppers in the casserole dish.
- Beat eggs with milk or half and half and pour on top.
- Cover with saran wrap and let sit 8 hours or overnight in the fridge.
- Remove from fridge 30 minutes before baking.
- Place in a 300 degree oven for 1 hour.
- Remove and sprinkle cheddar cheese on top, then the mozzarella.
- Spread tomatoes on top of that and lastly the Romano cheese.
- If you have some fresh chives sprinkle a few of those on top.
- Put back in the oven for about 20 minutes.
- When you remove it from the oven let it stand for 5-10 minutes before slicing and serving.
Soup- Homemade Tomato
Gracehill Bed and Breakfast
Serves: 2 quarts
This is my favorite tomato soup recipe. When it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh diced tomatoes from the garden. When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them. Then in the middle of the winter we pull them out, thaw them, and make a batch of soup. You can make the soup ahead of time and freeze the soup also. Marginally it is as good as eating it freshly made but I would rather freeze the tomatoes and make the soup fresh.
- 1 medium onion, chopped
- 2 Tbsp butter
- 5 C fresh diced tomatoes or 2 cans (14- ½ ounces each) diced tomatoes undrained
- 2 cans (10 ¾ ounces each) condensed tomato soup, undiluted
- 1 ½ C milk
- 1 tsp sugar
- ½ to 1 tsp dried basil
- 1 tsp sugar
- ½ to 1 tsp paprika
- ⅛ to ¼ tsp garlic powder
- 1 package (8 ounces) cream cheese, cubed
- In a saucepan, sauté onion in butter until tender.
- Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Stir in cream cheese until melted.
Muffins- Lemon Raspberry Streusel regular or gluten free
- ½ C Butter, softened
- 1 C sugar
- 2 eggs
- 1 tsp lemon extract
- zest from one lemon
- ½ C half and half (milk may be substituted)
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2 C flour or
- 2 C fresh or frozen raspberries
- Streusel Topping:
- ⅓ C Sugar
- ¼ C All Purpose Flour
- 2 T Butter
- Cream with an electric mixer butter and sugar.
- Beat in eggs.
- Then add lemon extract, zest, and half and half.
- Mix in baking powder, salt and cinnamon.
- Briefly beat in flour just until mixed.
- Hand fold in raspberries.
- Use regular size muffin tins. You can spray the tin and put batter directly into the tin or spray the top area of the tin and use paper lined cups for the wells (The latter works the best.)
- Fill cups so they are crowned a little over the top, makes 11 good size muffins.
- Mix the sugar and flour together for the streusel topping, then cut in butter to make crumbles. Divide mixture between the 11 muffins and sprinkle on top.
- Bake at 375 degrees F for about 40 minutes. Test with a toothpick. Serve hot with butter.
For gluten free, I use McArthur Gluten Free Flour. You might have to add an additional ¼ cup flour to the 2 cups of flour to thicken it up for a whole batch. What is even better, use the regular amount of flour and add 1 teaspoon of Xanthan Gum. It is a thickener. You can find it in the specialty foods area of your grocery store. They turned out wonderful using this. Gluten free has a tendency to be crumbly, even more so if you are adding more flour. This took care of that and if you hadn't told me they were gluten free, I wouldn't have been able to tell!
Serving size: 10-12
Soup- Vegan, Vegetable and Peanut Butter
My sister Lisa Janke of Chicago made this at Christmas for a light main course. As strange as it sounds putting peanut butter in a soup; it was delicious. Lisa’s Notes: 1. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t! 2. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want. 3. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces. 4. I like Traci’s idea of coconut milk and may give that a try to replace some of the vegetable broth.
- 2 Tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced or put through a garlic press
- 1 inch (more or less) of fresh grated or minced ginger root
- ¼ tsp (more or less to taste) dried red pepper flakes (optional)
- 1 14-oz can diced tomatoes
- 8 cups low sodium vegetable broth
- 1 large-ish sweet potato, peeled and chopped in ¾ inch dice
- 3 or 4 carrots, peeled and sliced
- Up to half a head of cabbage, cored and shredded
- 1 cup or more cauliflower florets
- 1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
- ½ to 1-cup small pasta
- 2 cups firm tofu, optional, cut into ½ inch cubes
- 3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
- 2 to 4 Tbsp chopped cilantro or parsley
- ¼ to ½ cup creamy peanut butter
- Salt and pepper to taste
- In a large soup pot, heat oil over medium heat.
- Add onion and sauté until softened, about 3 minutes.
- Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.
- Add tomatoes and broth; increase heat and bring to a boil.
- Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes.
- Add pasta and return to a simmer for about 10 more minutes.
- Veggies should be tender.
- Add the tofu, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter.
- Simmer gently until the tofu is heated and the spinach is wilted.
- Season with salt and pepper to taste. Serve.