Monthly Archives: April 2014

Meatless Monday~ A Quinoa & Artichoke Salad

Wow, that week went fast! I found what looks like a great recipe from Cooking Light that might work for “Meatless Monday.” It calls for chicken broth, but I think that can be substituted pretty easily for some vegetable broth or stock. It also calls for frozen artichokes, and at the prices I’ve been seeing for fresh artichokes lately, ($3-$4 each) I think the frozen ones should do just fine. In fact, I love artichokes so much, I’m doubling the amount called for in the recipe. Yum!


I grew up with artichokes~ my father grew them in the backyard. It seems they like fog, and after watching how many grew in our old San Francisco Sunset District garden when I was a child, I have to believe it’s true.


If you’ve never had quinoa, (pronounced keen-wa) it is an ancient “grain” (actually a seed) from Peru. It is considered by some to be a miracle food, just because it has all of the amino acids that make up a complete protein, which means it’s a great meat substitute. I like the somewhat bland, nutty flavor myself, because it lends itself to so many different recipes. It’s even good for breakfast, if you think of it like oatmeal. Sadly, because it’s so healthy, it usually isn’t inexpensive, so I tend to buy it on sale.


Ingredients for this salad are:

1 tablespoon of olive oil

1 small, sweet onion, chopped

1 teaspoon chopped, fresh thyme

1 (or 2!) 9 oz. packages of frozen artichoke hearts, thawed (use fresh, if you have them available at a good price and time to cook them)

½ cup uncooked quinoa (I’m using red quinoa, because it’s what in the cupboard)

1 cup broth, vegetable or chicken

1 cup chopped, fresh parsley

5 teaspoons lemon zest

1-½ tablespoons fresh lemon juice

¼ teaspoon salt


In a sauce pan over medium high heat, sauté the onion and thyme in the olive oil, until the onion is tender and translucent.


Add in the artichokes and continue to sauté until they are thoroughly heated.


Add in the broth and quinoa and bring to a simmer. Cover the pan and allow to cook for approximately 18 minutes, or until all of the liquid is absorbed.


Remove from heat and stir in the lemon zest, lemon juice, salt and parsley. Transfer to a serving dish and serve either warm or at room temperature. Serves 4-8.



I think this might be good with a tomato salad or maybe a bit of simple pasta on the side~ some thin spaghetti sprinkled with some olive oil, parmesan cheese and snipped basil. It still seems like a good, simple, easy-to-make meal for a weeknight. Hope you all had a happy Monday!



Our Haul from Waimanalo Roadside Stands, Yesterday

I can’t resist sharing our haul from our little excursion through the backroads, yesterday:

Free range eggs and lilikoi butter

Free range eggs and lilikoi butter

Actually, the lilikoi butter was on the main road leading into Waimanalo, and it’s more like a syrup than a fruit butter. If you didn’t know, lilikoi is the Hawai‘ian name for passion fruit. It is a favorite of mine, and I was lamenting my loss of fresh frozen lilikoi juice when my stash thawed a few weeks ago when the freezer died. This lovely little jar should hold me over until they come into season again. I’m sure an idea will come to me on how to use it…

Free range chickens

Free range chickens

The eggs were definitely from a backroads farm, with at least a dozen chickens following their owner around wherever he went, at least outside. They stopped at the door when he took my money, and chased after him when he brought me out my eggs.

We will be looking forward to breakfast this morning, once we finally wake up.

Happy Sunday, everyone!

Char Siu and Shrimp Fried Rice for Friday

Okay, I have one more item to use from the “Big Refrigerator Clean Out,” (I’m referring to my April 13th post) and it’s gotta be used by next week. I have a package of char siu pork, (that’s Chinese roasted pork, for the uninitiated) that I got on sale shortly before the refrigerator blew, and it’s perfect for one of our favorite Friday evening meals. Why wait? Today is Friday, and we want fried rice! It’s fun to make because it makes my favorite Chinaman smile, too.


This recipe is actually more flexible than what I’m going to put in, which means if you don’t like peas, you can use something else. Use up your leftovers! We happen to carry char siu in our supermarkets in Hawai‘i, but I imagine a lot of places don’t. So if you don’t have a Chinatown nearby, you can use regular pork, or even just shrimp. Or, even just vegetables. This recipe is very forgiving.

Ingredients are your favorite veggies

Ingredients are your favorite veggies

One thing I will suggest is using day-old, cooked rice works best~ it really needs to dry out a bit to work properly in this recipe. I’ve used fresh in a pinch, but I’ve found that leftover rice just works better.

I’m going to use….

2 eggs, beaten with a little bit of water, and seasoned with some salt and pepper

vegetable oil~ you’ll want to choose one that can tolerate fairly high heat

1/2 yellow onion, sliced into thin rings, and then halved

1 tablespoon fresh ginger, minced

1/3 lb shrimp meat

1 small stalk celery, sliced crosswise

1 carrot, peeled and diced small

1/2 lb char siu pork, chopped

1/2 cup frozen green peas, thawed

1/2 cup frozen corn, thawed

2 cups brown rice (you can use white, but we are used to brown)

3-4 green onions, thinly sliced crosswise

small bunch of  Chinese parsley (cilantro) leaves + sprigs for garnish

Have everything ready

Have everything ready

The easiest way to put this together is to have everything chopped and ready to go, before even starting. You’ll want to throw this together fairly quickly, so it’s best to have the chopping work done.

Scrambled eggs

Scrambled eggs go in this

Get out a large skillet and heat up about a tablespoon of oil over medium high heat. Pour the seasoned, beaten eggs into the pan and quickly scramble them. When they’re done, place them into a small bowl and set aside. Wash the same pan to clean the egg that likely will be sticking to it.

Start by sautéing the onion and harder vegetables

Start by sautéing the onion and harder vegetables

Add 2 tablespoons oil to the skillet and sauté onions until translucent, then add in carrots, celery and ginger;  cook them for 5 minutes.

Gently stir all ingredients together

Gently stir all ingredients together

Fold in the rice, pork, shrimp, eggs, peas, corn and oyster sauce, stirring gently to distribute all ingredients.

Cook until heated through, taste and adjust seasonings, then garnish with Chinese parsley and green onions. Serves 4.

Char siu & shrimp fried rice

Char siu & shrimp fried rice



Wonderful for breakfast

Wonderful for breakfast

Once again, leftovers for breakfast are wonderful!

Hope you have fun with this recipe!




Herb Roasted Potatoes~ The Best Roasted Potatoes, Ever

Herb Roasted Potatoes

Herb Roasted Potatoes

I know I told you on Easter that you might be hearing about my roasted potatoes. I’m sharing this recipe just because it is so good, and because there is a little trick I know that really makes them come out good. These potatoes are a very favorite way to cook them, mainly because they are soft on the inside and a bit crispy on the outside. They also have lots of flavor from the onion, herbs and garlic.

In spite of how common and simple potatoes are, they seem to be getting more interesting all the time. Check these out…

"Simple Amazing," says the label  I like the purple net bag, personally...

“Simple Amazing,” says the label.
I like the purple net bag, personally…

Don’t you just love that purple net bag? I get the feeling the marketers are trying to appeal to the female in us.

Fresh from the farmers market!

Fresh from the farmers market!

I also like farmers market potatoes. The ingredients list for this recipe is very simple.

Simple ingredients

Simple ingredients

You’ll need:

5-6 small potatoes (maybe more, if you are using fingerlings or something as small)

1/2 red onion, sliced into thin rings

olive oil, about 2 tablespoons

1 clove garlic, minced or pressed (or a sprinkle of garlic powder~ your choice)

1-2 sprigs fresh rosemary, minced

1-3 sprigs fresh thyme (dried is okay, too)

Salt (and pepper, if desired)

Sea salt to finish


Scrub the potatoes, cut out any eyes, and dice into bit-sized pieces. Or, cut the little round ones in half.

Let them soak for at least an hour

Let them soak for at least an hour

The next step is really important to get the best texture ever: soak the diced potatoes in cold water in a medium-sized bowl and leave them there for at least one hour. I understand that this is also a healthier way to do this, just because some of the starch (which equals sugar) soaks out. But the main result is that when you roast them, you get a nice soft inside and slightly crispy outside.

They will take about an hour to cook, so whenever your ready to get them started, give the potatoes a final rinse and drain them in a colander or strainer for a few minutes.


Meanwhile preheat your oven to 350°  and arrange your sliced onion into the bottom of a pie plate or baking dish.


In the same medium-sized bowl (after washing, of course) put the potatoes in along with the minced rosemary, thyme, (I didn’t have enough fresh thyme, so I had to add some dried to it) garlic, a shake or two of the salt shaker and a good drizzle of olive oil.


Stir the all the ingredients together to coat the potatoes.

Place potatoes over the onions

Place potatoes over the onions

Arrange the potatoes over the onions, making sure that all of the oil left in the bowl follows the potatoes in the dish. Put them into the oven to roast. The first thing you will smell in a couple of minutes is the onion…. heaven!

You will need to stir them periodically to make sure that they cook evenly. You’ll know when they are done, when you test them with a fork; the inside will be soft and the outside will be slightly browned and and a little crispy.

Remove from oven, sprinkle with sea salt and serve.

Done. Delicious.

Done. Delicious.


Leftovers are great with eggs

Leftovers are great with eggs

If you have leftovers, they are wonderful for breakfast. I usually slice a little more onion into a frying pan coated with oil, add some diced bell pepper and add in the potatoes. They will be done by the time the onion gets slightly browned.

Happy roasting!




Meatless Monday… Turning a Bunch of Cans into Something Special

Have you noticed that the world has suddenly given new descriptive monikers to the days of the week? I’m thinking of “Throwback Thursday,” “Flashback Friday,” and my favorite, “Martini Sunday,” which isn’t alliterative, but I like it just the same. You might have heard of “Meatless Monday,” which has actually been around for a while. One purpose for it is for the health of the body, and another is for the health of the planet. Let’s face it, raising cattle for meat does take a toll on the planet via methane gas and the cost of water and land. But I’m mainly thinking of the food we ate yesterday and how it would be good to balance things out with a nice, meatless meal tonight.

Now, you’re going to see something on here that you won’t see too often… I’m about to show you an image of cans.

Cans! I don't usually use a lot of them

Cans! I don’t usually use a lot of them


Yes, cans! I don’t usually use a lot of them, because I prefer fresh foods, but a weeknight meal should be really convenient. Who has time to soak and cook beans during the week and then make something else out of them? Save that for the weekend.

For this recipe, I’m using….

cooking spray for the baking dish

1-15 oz can enchilada sauce

1-15 oz can refried beans

1-15 oz can black beans

1-10 oz can diced tomatoes, undrained (mine have jalapeño and cilantro in them)

1-12 oz pkg frozen corn (or use 5 ears of fresh corn~ cut off the kernels, boil for 2 minutes, then drain)

about 1 tablespoon of olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups shredded cheddar or Mexican style cheese

garnishes of your choice~ fresh cilantro, black or green olives, green onions, etc.

I’m making this in a 2-1/2 quart casserole, but a 13″ x 9″ baking dish will work just fine. Spray cooking spray onto the inside surface of the dish. Pre-heat the oven to 350º.

If you’re using frozen corn, place it into a sieve, run cold water over it to thaw it and then, let it drain. If using fresh, cut the kernels off and cook in boiling for 2 minutes, and then rinse in cold water to stop the cooking; drain.


In a small frying pan, cook the chopped onion in about a tablespoon of olive oil over medium heat. When the onion is soft and translucent, add in the minced garlic for about a minute. Remove from heat and set aside. When cool, transfer to a medium-sized bowl.

Empty half of the enchilada sauce into the baking dish.


Cut the tortillas in half~ they will fit better in the baking dish.


Spread about half of the refried beans onto 12 of the tortilla halves.


Place the tortilla halves bean-side-up on top of the enchilada sauce, overlapping them to make them fit.


In the same bowl that the onion is in, add remaining enchilada sauce, the corn, black beans, and undrained diced tomatoes and stir to combine.


Spread half of that mixture on top of the tortillas.


Cover that layer with half of the cheese. Repeat the layers again, beginning with the refried beans spread on the tortillas and ending with the cheese.


Garnish as you see fit~ I’m very partial to cilantro, green onions and black olives. It’s now ready for the oven. Bake for 35-45 minutes, or until it bubbles at the edges.

Serve with a lovely green salad.



Serves 8, or you can have a night off this week with dinner all ready to heat up. What could be better than that?

Grilled Rack of Lamb for Easter… Keep That Sunshine Coming

Okay, so it’s Easter! It’s still early in the day for us, and of course by the time everyone sees this, it will be pretty much done and dusted. It’s not going to stop me, though, just because rack of lamb can be good for any kind of celebration. This is also really easy because the real “work” is done the day before. The most we have to do is keep hoping that the rain will stay away, since this seems to be (so far) the first weekend in about two months that it hasn’t rained. Will miracles never cease? Still, I will keep watching the sky…

Last week we found a lovely rack of New Zealand lamb for a very good price at Costco, so we decided that it would be a lovely treat for Easter. Yesterday, I did a little bit of preparation for a marinade using:

salt & pepper

3-4 cloves of garlic

5-6 sprigs of fresh rosemary

a good sprinkle of dried thyme (optional)

a drizzle of olive oil~ about a tablespoon

a drizzle of dry red wine~ also, about a tablespoon

A lovely rack of lamb only needs a few things to prep for grilling

A lovely rack of lamb only needs a few things to prep for grilling

Salt & pepper the rack. Pull the rosemary leaves off of the stems and mince them  together with the garlic cloves. Rub the mixture into the meat, pushing it into any crevices that might be there. I also sprinkled the meat with a good dash of dried thyme, but you don’t have to do that. I just love thyme~ it’s my favorite herb!

Just rub in the seasonings

Just rub in the seasonings

Then, put the meat into a sealable plastic bag, drizzle the olive oil and wine into the bag, and give the meat a good massage!

Into a plastic bag it goes

Into a plastic bag it goes

It will appreciate your loving hands, believe me! The main thing is to try to distribute all of the ingredients over the meat. When you are finished, put the bag into the refrigerator and forget about it until the next day, when you are ready to grill. What could be easier?

When you are about an hour and a half before you want to eat, prepare your sides. Tonight we had herb roasted potatoes and fresh, young asparagus with olive oil and lemon, so at this point, those potatoes went into the oven. (You may be hearing about these very soon!)

On the grill, fat side up

On the grill, fat side up

Fire up the grill, put the rack on fat-side up, and put the cover down. You’ll want the fat on the top dripping into the meat and bones. At one point or another, you’ll see the fat in the bones stop dripping and them starting to turn white~ that’s when you’ll want to flip it over, if only for a moment or two. I say that because usually you’ll see a huge flare up of flames! Flip them back over, and that will start the browning process on the top side, and you’ll still want to do that a couple of times.

Almost ready...

Almost ready…

You’ll get an idea of when they are almost ready by pressing them. We like them rare, so it’s a matter of how soft the meat part is… we like them kind of fleshy, like pressing into muscle. Monty has a great method for telling exactly how to do firmness, and I probably should make him do a guest blog one day. He is really good at this.

Let that puppy rest!

Let that puppy rest!

Anyway, when you think the rack is done, pull it off, cover it with tin foil and let it rest for a bit. Meanwhile, get your side dishes ready.

Lovely grilled rack of lamb

Lovely grilled rack of lamb

After about 15 minutes of resting, cut the ribs between the bones. Ideally, they should look just like this. Finish your sides and enjoy the meal~ Happy Easter and Happy Spring to you all, until next time!

Rack of lamb, ready to serve

Rack of lamb, ready to serve

Easter dinner, 2014

Easter dinner, 2014

Honoring Another Ancestor… and Springtime Sprinkles



It’s funny how getting close to Easter makes me want to bake something super colorful and fun. I was thinking of cupcakes, but I’m trying to lose a few pounds and don’t necessarily want cake lying around, especially if there is more than one serving. I’m not sure I could resist that. I do better with cookies, mainly because Monty will eat them up before I even notice they’re gone. He’s a skinny guy, so they look better on him than me, anyway.

I was also thinking it was time to honor the ancestors again, and this time I turned to my Swedish side. My father’s father was Swedish. From the little that I know, he moved from Sweden to Canada at some young point in his life, and that’s about as much as I know, at least as far as his youth. He could speak a little bit in his elder years, but not a lot. He also lived simply, rolling his own cigarettes and hanging out at the town pool hall, impressing all the young kids with his incredible pool shark skills. He drove a vintage Mercedes-Benz, but I couldn’t tell you the year. I also don’t think he could cook to save his life, which is why he married two women that loved to cook. One was my French grandmother, and the other was a sweet, Irish-German lady named Marge.

One of the more interesting things about my grandfather was that he worked at San Francisco’s Playland at the Beach, which was torn down in 1972. He was a bartender at a place called Topsy’s Roost, which served chicken and had slides from tables on the 2nd floor~ so you could slide down to the dance floor. Simple times! Unfortunately, my grandfather’s mother-in-law didn’t take kindly to a bartender being married to her daughter, and the marriage bit the dust. Sadly, Playland also bit the dust, and it was replaced with a Safeway supermarket. Sigh. Modern times…

Needless to say, I had to get this recipe from elsewhere. Apparently, it was called Swedish Dream Cookies, before I got my hands on it and changed things around. I haven’t renamed it, and I’m not sure I need to. However, I could call them Springtime Sprinkles, do you think? Anyway, they are considered holiday cookies… Easter is a holiday, right? I think the cookies don’t care what holiday it is. These cookies are very melt-in-your-mouth light, which is likely how they got their original name. They are not non-caloric, but it’s good to indulge just a little bit once in a while, especially if you know the cookies will mysteriously and quickly disappear.

The ingredients are very simple, much like shortbread:

Simple ingredients

Simple ingredients~ not even an egg

1 2/3 cups flour

1 tsp. baking soda

8 tbsp. (1 stick) unsalted butter, softened

1 cup sugar

1 tablespoon vanilla

1/3 cup corn, canola, light olive or any other vegetable oil

1/2 cup (plus more for dipping) colored sprinkles


Preheat your oven to 300º. In a small bowl, (or right in the measuring cup) whisk together flour and baking soda; set aside. In a larger bowl, beat butter and sugar until light and fluffy.

Add vanilla & oil

Add vanilla & oil

Add oil and vanilla and blend until smooth.


Add in the dry ingredients and stir until not quite combined. Add in the sprinkles and mix until just blended~ mix too much and the dough will get tough.


Roll the dough into balls about 1-inch in diameter.

Dip the top in sprinkles before baking

Dip the top in sprinkles before baking


Dip the tops of the cookie dough balls into a small bowl of sprinkles and placed on a cookie sheet lined with parchment.


They should be about 2 inches apart. Bake for approximately 30 minutes (they should still be light colored when done).




Dreamy cookies for Spring

Dreamy cookies for Spring

Cool on racks and store in an airtight container. Makes 36-40 cookies. Watch them disappear!!


It’s Been a Rough Week… And Now It’s Time for a Breakfast Casserole

Sometimes, it seems like the world is conspiring to kill your smile, and it has certainly felt that way to me over the past couple of weeks. I had a headache start up the week before last, and it was aggravated by a rough week at work. Then last Monday, I realized that I was getting sick. It really felt like I was getting a sinus infection, having had a couple of those before.  So I called the doctor, and I was fortunate to get an appointment that morning. So I figured I would be taken care of and went about the business of making the bed. I suddenly started hearing a very loud noise, like someone was drilling concrete out in the back of our building (our back lanai faces a parking lot), so I went to look out the kitchen window to investigate. I was shocked and horrified to realize that the noise  was no drill, but rather our refrigerator. It went on with the loud drilling sound for about a minute, and then it sputtered and went quiet. I put my ear up to the side of the  freezer, and found that there was a slight humming. Hmmm… at least it wasn’t fully dead, but rather walking with a limp.

Of course, I had to call the landlady and make arrangements for a repairman to come out, and thankfully he was to come after my doctor appointment. To make a long story short, I went to the doctor and was sent home with an armload of medication, (he was pretty sure it was a virus, not an infection) and was told to go home and rest, which is exactly what I felt like doing. So, I went home to wait for the repairman instead, who was to arrive between 3pm and 6pm. He came earlier rather than later, and I was glad for that. He poked around the refrigerator for a bit. He seemed to be a nice, polite, young man, who was maybe around 30, at most.  He then told me some good news and some very, bad news.

He told me that the part the self-defrosts the freezer was no longer working, and that he could replace that. He explained that the gawd-awful sound I was hearing was the fan hitting ice on the inside. That was the good news. The problem was that the freezer wouldn’t work until it was defrosted… and I mean defrosted the old-fashioned way. Anyone who was born before the 70s will likely remember turning off the refrigerator after putting everything into coolers of ice, (or just running out of food) and letting the ice melt in the freezer. You could very carefully chip away at it, once it started to fall off, but you had to be really careful or you could break something and it would leak freon. NOT a good thing. It was never a welcome chore, but back in the day it was the only way.  He told me I could call him if I wasn’t sure how to do it. I suddenly felt really old… I imagine he probably never really had to do that in his life.

I told him that I, ummm… I had done that many times before, thank you very much… and would it be okay if we waited to defrost until Friday? We don’t have a cooler and I had to try to use up the food in the freezer. He was a bit indirect in answering, just saying that it was important to get it done as soon as possible, and that it would be as good as new, once defrosted.

I won’t go into a lot more detail about all of this, because it doesn’t matter at this point. The freezer really showed signs of not working two days later, as food was starting to thaw on its own. I salvaged what I could and put it into the refrigerator. When that wasn’t feeling as cold, (Wednesday) I broke down and bought 2 styrofoam coolers and 2 bags of ice. We were both wondering… if the repairman replaced the part that self-defrosts, what was the point of defrosting… and, would it freeze again? Would it really reset it self after manual defrosting? We were both baffled. Still, we threw stuff out, (including the lilikoi juice I’d saved…. not good!) cleaned it out, turned it off, and opened the door overnight. Needless to say, it was exhausting.

Monty let me sleep in that morning and left for work, before I awoke. When I went into the kitchen to get coffee, I was amazed to see the refrigerator humming… and cold inside! It was also filled with blinding, white from having nothing in it… maybe that makes me nervous? Maybe just a little. Call me neurotic… it’s okay. I must tell you though, there is one thing that makes me smile~ there is now plenty of room in the freezer for my ice cream maker tub… gelato is coming soon~ yippee!

Meanwhile, I managed to salvage a package of chicken breakfast sausage that was still ice-cold from the defrosting freezer. It really did need to be used this weekend, so I give you this breakfast casserole recipe that I whipped up  from the experience of several others I’ve made. If you’ve never tried making a breakfast casserole, I do recommend it. You make it the night before, stick it in the oven for about an hour the next morning, and you have time in the morning to relax. Which is exactly what I need… for the next year.

Breakfast casserole~ make it the night before

Breakfast casserole~ make it the night before

The amounts for this will serve 4-6 people, so we will have leftovers for a day or so. This is not a bad thing, because Monty doesn’t like to make breakfast. Here’s what I did, though you can improvise with other ingredients. This is all put into a 2-1/2 quart casserole, to be baked the next morning:

I had the 1-lb package of bulk chicken breakfast sausage, so I cooked that in a small frying pan, breaking it up as it cooked. While the sausage was cooking, I cut up some bread into approximately 1-inch pieces. I wanted a firm, solid, yet soft bread for this, so I chose some ciabatta rolls that I got at the farmers market. You can use whatever kind of bread you want, though I just prefer a little firmness, like a french bread or even something more rustic. But, you needn’t limit yourself… you can make this mexican style with tortillas or cornbread. Whatever you use, you will need about a half loaf of bread. This is a very flexible recipe, so use your best judgement and the things you like. 

Little ciabatta rolls

Little ciabatta rolls

The bread ends up as the first layer in the casserole, after a good spray of cooking spray to the bottom and sides.

Spread diced bread on bottom of casserole

Spread diced bread on bottom of casserole

I wanted to add some veggies, so I washed some kale I got from the farmers market and steamed it. When it was done, I drained it and squeezed the water from it.  If you have some frozen spinach, you can thaw it and squeeze out the excess water. That would be even easier. Whatever you use, it is a great opportunity to squeeze some vegetables in. I also added a little bit of pressed garlic. When the sausage was done, I added it in and gently stirred.


Sausage with kale and a little garlic

Sausage with kale and a little garlic

Sausage, kale and garlic mixture spread on top of the bread.


Sausage mixture over bread

Sausage mixture over bread

The eggs are next. I whisked 6 eggs and about 1 cup of milk (I’m a non-fat user, but what works for you is your choice) together with a good shake of salt and pepper. I added about a half cup of grated cheddar cheese that also needed  to be used, to this mix.

Eggs, milk, cheese, salt & pepper

Eggs, milk, cheese, salt & pepper


Once well mixed, I quickly poured it over the top of the casserole. I then gave the casserole a good rap on a solid surface to help distribute the milk and eggs to the bottom.

Ready for the oven

Ready to kiss goodnight~ muah!

At this point, you are pretty much done, for the moment. All you need to do is kiss it goodnight, cover it with aluminum foil and put it into the refrigerator until tomorrow morning.

The next morning about an hour and a half before  you want to eat, place the casserole into the oven (keep the foil on) and turn it on to 350°. Set your timer for about 1 hour and ten minutes. Relax and catch up on the news or something~ mornings are much better like that. When the time is up, pull the casserole from the oven and let it rest still covered for about 15 minutes. Cut into squares and serve.

Fresh out of the oven

Fresh out of the oven

Breakfast is served!



Ingredient list for this version:

cooking spray or oil to grease the casserole

bread equivalent to 1 1/2 loaf of bread (I used 5 small multi-grained ciabatta rolls)

1 lb. package bulk chicken breakfast sausage

1 bunch kale, trimmed of stems, steamed, drained and squeezed dry of excess water

6 whole eggs

1/2 cup milk

1/2 cup cheddar cheese, shredded

salt & pepper to taste

Serves 4-6.