This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!
- Preheat broiler and heat the olive oil in a non-stick skillet*
- Sauté the onion until translucent. Add the bell pepper and zucchini cooking until tender.
- Add spinach and stir until just wilted.
- Whisk together the eggs and egg whites, adding the salt and pepper and pour into the pan with the vegetables.
- Reduce heat and stir until vegetables and eggs are combined. Keep over heat until the egg has set on the bottom, about 5 minutes.
- Sprinkle with cheese and remove the pan from the heat and finish under the broiler. Cook under the broiler until the cheese melts and begins to bubble.
- Garnish with fresh chive and serve immediately.
Get creative! Not only can this dish feature at breakfast, lunch and brunch, you can add or substitute other vegetables such as mushrooms and tomatoes and fresh herbs.
*We used a mini 6" cast iron pan in our preparation. If serving more people, a 10" skillet works well.
Nothing delights the Sisters more than warm, gooey sticky buns straight out of the oven on a Sunday morning. This year, we had the wonderful opportunity to offer baked goods to our community for Easter morning. We spent a good part of the weekend preparing over 50 pans of sticky buns. This year, I came up with a new recipe that we all decided was probably the very best sticky buns we have ever eaten. The comments back to us confirmed this was true. Even though I’d like to keep this recipe a secret, I thought we’d share it with you.
You won’t regret surprising your loved ones with these wonderfully fluffy and sinfully delicious breakfast treats! They are wonderful to eat year ’round!
The World's Best Sticky Buns
For the Dough:
- Dissolve yeast in very warm water and let sit for 5 mins
- Add ingredients in order listed above.
- Add flour (dough will be slightly sticky, but should pull away from side of bowl).
- Mix together the yeast dough, cover and let rise, until doubled in size in a warm, draft free place (approx.1 - 1 1/2 hrs) or overnight, covered, in the refrigerator)
- For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Divide in half, setting aside half the caramel for the filling.
- Using three 9-inch cake pans that have been sprayed with Pam, equally divide the rest of the caramel topping over the bottom of the pans. Scatter the pecans or walnuts over the caramel mixture and set aside.
- Dust your work surface with flour. Divide the dough in thirds. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
- Divide the remaining caramel mixture into thirds and evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
- Starting with the long side, roll the dough into a log. Roll it over until the seam is underneath. Pinch the seam together with your fingers
- Using a sharp knife, cut the log into 1 ½ -2 inch rolls.. Arrange the rolls over the nuts in the prepared pan, so that the swirled cut edge is facing upward.
- Repeat with the rest of the dough and filling.
- Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
- Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
- Preheat the oven to 350 F and bake for roughly 35- 40 minutes, or until golden brown and firm in the center.
- While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. Enjoy warm!
Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread, I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you. Blessed Lent!
Fruit and Nut Muesli Bread
- Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
- In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
- Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
At the beginning of January, I was feeling a bit run down – most likely due to excess sugar consumption over the holidays! I had three intense weeks of recording preparation ahead of me and with 18 other singers in the group, none of us could afford to get sick. One of the Sisters made me this super smoothie to help boost my immune system. I’m always a bit hesitant to try “trendy’ drinks, but because she was being so kind, I thought I should give it a whirl. Wow! It was refreshing, light, tasty and really did up my game in the energy department. I started drinking this as a part of my daily routine. It takes discipline to eat healthy, but after 3 weeks of eating a low sugar and low carb diet, I feel so much better and haven’t gotten the flu!
This recipe makes two large drinks – one for you and one to gift (or save it for later). You can use any combination of fruits you like (3 cups in all). It’s packed with antioxidants and a quick on the go meal with no nasty taste – Enjoy!
Super Smoothie with Super Taste
- 2 cups fresh spinach packed, (or other leafy green)
- 2 cups water coconut water, coconut milk, or almond milk - whichever you prefer
- 2 cups fruit mango, pineapple, berries, oranges, peach, pear, apple, grapes
- 1 banana or a cup of other fruit if you don't like banana
- Blend leafy greens and liquid base together in a blender until smooth
- Add fruit and blend again until smooth
- Boost it with chai seeds, almond butter, flax seeds etc
**If you want your smoothie to be extra chilly use frozen fruit and not ice.