Friday: Breakfast for Dinner

Yes, it's been one of those extra trying weeks. The one where you want a yummy dinner when you get home, but you don't feel like making it. But you must. So why not take the easy way out? Get out a pie plate (or Grace - you can do this on a burner with a frying pan and a very low heat) grease it with butter to keep it from sticking.
Throw into the pan or pie plate:

3 cups fresh baby spinach
8 eggs whipped to a frenzy with a half a cup of mik or soy
1 tsp salt and ground pepper
1 tsp. nutmeg
1/3 cup chopped sweet onion
1/4 cup parmesan
1/4 cup shredded cheese of some sort!

Bake in a preheated hot oven until the egg puffs up and becomes the "egg puff". That's what you just made. An Egg Puff. Easy, delish and so good for a Friday night. Serve with some fresh corn and blueberry muffins you made earlier when the day wasn't so trying. Or go for broke and have toast!


Thursday: Veggie Rollups

This is a simple dimple recipe for a snack, lunch or what have you nibble. Goes well with those little glasses of champers that I know you are enjoying!

Get yourself:

Flatbread of some sort or a baguette sliced thiner than normal if you can find the flatbread
A red, yellow and green pepper
Spicy cream cheese, allouette, or bresso(yum!)

Spread the bread flat bread all over or slices of baguette with the cheese.
Sprinkly some extra herbs over the top and a generous twist of black pepper.
Chop the peppers into small cubes.
After rolling up the flat bread, cut into pinwheel slices or just have the baguette slices ready.
Dip the ends of the flat bread or top of the cheesed baguette into the chopped peppers and place on a plate.
Easy, so delish!


Wednesday: Bubble and Squeak!.

Toad is in jail and the washerwoman brings him his dinner of "bubble and squeak" ... ah "The Wind in the Willows"! One of our favorite books and claymation movies features this delicious meal so humble and so good for a winter's night. Bubble and Squeak! Even the name makes you smile. I know you love this Grace and so do we. Bonus points as you can really do it in the one pot - but using a frying pan makes a nice crust. This should serve four or make enough for leftovers for a few meals

Boil 4 russet potatoes and a half a head of cabbage chopped up in salted water. When the potatoes are cooked through drain thoroughly. In the same pot or better yet a frying pan, melt two tablespoons of butter with a tablespoon of olive oil. A non stick pan works well for this dish.

Mash the drained potatoes and cabbage well and add a chopped spring onion or three greens and all together. Add a splash of milk or cream - if you want to,but you know me I don't - and lots of salt and pepper to taste.

Put this mash into the oil/butter pan and press down all around to make a giant pattie. Cook it slowly so it doesn't burn but becomes deep brown on the bottom. If you can manage it, flip it over piece by piece (say four wedges worth) and brown the other side. Often I just do one side and that works for me! Don't crowd the pan too much and make two batches if you have more than two inches of mash mixture in the fry pan. It will keep in the fridge for another go round the next day!

You can enjoy it just as it is without a side of sausage but here we have to have bratwurst for a select few. Most any kind of sausage is a great accompaniment to this dish. Me? I like it just the way it is - no meat!


Tuesday: The magnificent Rice Pot!

OK, we know now that there is no oven nor four burners in Chez Normandie du Grace so I will concentrate on some one pot or two burner recipes. This way you will not be discouraged nor sad with your accommodations!

The Magnificent Rice Pot for 3 or 4 people

1. Put 3 cups of cold water and a dash of salt into your 2 qt. saucepan. Bring to a boil. Add 1 1/2 cups of brown rice, return to boil then down to the lowest possible setting and cover. Cook for 30 mins - no peeking.

2.Meanwhile - chop up some veggies of your choice - I used these in the recipe shown but will add some alternates at the end. Snap peas,sweet peas,spinach, onion, carrot and green pepper.

3. After the 30 minutes has passed, open the lid quickly and place the veggies all around. Cover the veggies with a sprinkling of salt and pepper, and maybe some herbs you chose at the market.

4. On top of this you can add some slivered almonds, cubed tofu, sliced meat in strips or cubes, or some cheese bits.

Cover and cook for an additional 10 to 15 minutes. Let sit for another 5 minutes and then eat!
Voila! A full meal in a pot!

Other combinations:

Fresh Peas, carrots, mushrooms and onions -- with cooked chicken and soysauce --and almonds
Artichokes, onions, mushrooms -- with cooked shrimps --- and lemon and butter
Cabbage chopped, shallots and red and green peppers -- with tofu and soy sauce
The possibilities are endless!!!


Monday: Apple Bread pudding

An easy apple bread pudding which takes no time at all and no special skill sets ...
Here's the recipe - it's so easy:
Take a half a loaf of crusty white bread - (challah is my home made choice)
Cube it into small 1/2 inch pieces. Butter a 9 inch deep pie plate or cake pan well and place the cubes in layers up to the rim. In a bowl beat 4 eggs and a cup and a half of milk until frothy. Add a 1/2 cup of sugar, three tablespoons of cinnamon and generous gratings of fresh nutmeg. (I also add cardamom as I love that!) Into the mixture add a cup of chunky applesauce. Stir until blended and pour over the bread in the pan. Lightly fold together and bake for 35 minutes at 350F.