Challah!!! (French toast)

After a challenging week, sometimes all you need is some good old fashioned comfort food. My mama used to make challah french toast, and so this morning it seemed like the perfect thing to do. It's really easy and there is nothing like the smell of cinnamon and vanilla roaming through your house.  Leave it to me to make this with out having syrup, which of course I did, but trust me, it didn't even need it.  

Challah French Toast

Challah (I had raisin challah on hand)

6 eggs

1 cup of milk 

1 teaspoon of cinnamon

1 teaspoon of vanilla

1 teaspoon of honey

Place the eggs, milk, vanilla, cinnamon and honey in a baking dish.  

Whisk together all ingredients

Soak the bread on each side for about 2 minutes.

Place on a hot griddle and cook until golden on both sides. (Make sure to let the excess egg mixture drip off first.  As you can see I did not do this and made a mess of my pan.) 

All I have to say is, YUM!

Family Brunch

Today my mom, brother and nephew are coming over for brunch.  For casual entertaining like this, I like something that doesn't keep me in the kitchen and away from everyone.  I also wanted something that would be inexpensive but delicious and a way to use up some of our farm-share vegetables.  Here's what I came up with...

Mushroom, Squash and Goat Cheese Frittata
1 container of Baby Bella mushrooms
2 baby squash
Goat Cheese
Scallions
12 Eggs
Salt and Pepper

Roast the mushrooms and squash in the oven (see my Pizza Party post for recipe).  This can be done the morning of or the day before.  

Preheat the oven to 350 degrees. Meanwhile whisk together eggs, salt and pepper.  Crumble in the goat cheese. Heat a bit of oil or butter on medium heat in an ovenproof saute pan. Add the scallions and the roasted vegetables. Pour eggs over the vegetables and let cook, without stirring, for about 2 minutes. Transfer the pan into a 350 degree oven for 25-30 minutes (make sure the center is set).  Let cool a few minutes before cutting. This can be served warm or at room temperature. 

Baby Yam Latkes

8 Baby Yams
1 Onion
1 large Egg
4 tablespoons of flour

1 tablespoon of baking soda
1 teaspoon of pepper
1 teaspoon of salt

(I also threw in the leftover baby zucchini I had and one small kohlrabi) 


I use a food processor to grate all of the vegetables, but you can easily grate by hand.  I don't remove the skin of the baby yams (just wash them well).  I also grate the onion in the food processor.  Gently whisk an egg in a large bowl.  Add the grated vegetables and the flour, baking soda, salt and pepper. Mix together.  If the consistency seems too wet, add more flour.

Make sure the mixture is not too wet, otherwise the latkes will fall apart.

Heat coconut oil (or any other high temperature oil) on medium high heat.  Once it is hot, scoop some of the latke mixture (I use a 1/4 cup as my scoop) and place in the hot oil.  I usually can fit about 4 or 5 in the pan at a time, so this has to be done in stages.  Let cook for about 3 minutes on each side.  Then remove and drain on paper towels.  Sprinkle with salt. 

The latkes can be kept warm in a low temperature oven until ready to serve.

I served this all with a salad using the greens and roasted beats from our farm share, with lemon juice and olive oil.

The latkes and frittata recipe are great for entertaining. They can both be made with a variety of vegetables or whatever you have on hand.  I have made latkes with butternut squash, kohlrabi or of course any variety of potatoes.  The frittata is also great with any leftover vegetables you may have in the fridge.

Breakfast of Champions

My husband and I have become addicted to green smoothies. Somedays I make them, somedays he makes them, but everyday this is our breakfast of choice.  

Green smoothies make me happy, and here is why... First, you start your day with several servings of vegetables, fruit, and some protein for good measure.  Secondly, freezing any greens you have not used saves you money as well as the shame of throwing food away.  All you have to do is take your washed leafy greens (kale, spinach, dandelion, etc.) that you haven't used raw, put them in a plastic bag and stash them in the freezer. Lastly, the variety of smoothies you can make are endless. Somedays we may use kale, cucumber, mint and lemon juice. Others, mango, dandelion and green apple.  Still some days we may throw frozen blueberries and spinach in the mix. Whatever produce we add, we also use chia seeds and flax seeds that we keep in our fridge (I use this mix on salads as well), apple cider vinegar (http://bragg.com/books/acv_excerpt.html, check out the numerous health benefits), protein powder and coconut water. 

Try it, you'll like it...