This morning was the coldest of the year so far. The car thermometer read 28ºF on the way to church. When we got home, James made a fire in the basement family room and I set to work upstairs on my newest creation: Pumpkin French Toast. I had about 1/2 cup of canned pumpkin puree left in the refrigerator after a failed Pinterest attempt from Friday night. I didn’t really want to waste it so I tried this today. It was a little risky since James isn’t a pumpkin fan, but even he liked these. Ingredients: 3 eggs, beaten a few tablespoons of milk (eyeball it) 1/4-1/2 cup canned pumpkin puree 2-3 big pinches of sugar Cinnamon, nutmeg, allspice, cloves (dash of each, heavier on the cinnamon) 6 slices of bread Wisk together all the ingredients except the bread. Quickly dip the bread in the egg mixture and cook in a skillet or frying pan for about 2 minutes on each side, medium heat. We ate these with maple syrup, which was great. If we had whipped cream in the fridge, though, that would have been perfect, like pumpkin pie for breakfast.
The other day I decided to try stuffed mushrooms a whole new way. Usually I use the recipe that I’ve posted previously (mostly spinach and mozzarella). In an effort to branch out and add new greens to my diet, yesterday I came up with a whole different kind of mushroom.
You know, a lot of people are scared of swiss chard (including me, until a few days ago actually), but it really has a nice, surprising nutty flavor when cooked. That’s what gave me the idea for this recipe. The earthy flavor of cremini mushrooms really goes great with the nutty flavor of cooked swiss chard. It’s the ingredient that eaters will never guess. I only made a small portion for about 7 cremini mushrooms, but you can add things to taste.
Ingredients (adjust as necessary to taste):
3-5 large leaves of swiss chard (chopped fine, stems removed)
1/4 cup (or more!) colby-jack cheese, shredded or crumbled
a little pepper and salt
little garlic powder
tiny bit of cayenne pepper (a little goes a LONG way)
about 1 tsp Dijon mustard
1/2-1 tbsp cream cheese, as necessary to bind it together
7 cremini mushrooms (baby bella), stems removed
Combine swiss chard, cheese, salt, pepper, garlic powder, cayenne pepper, and Dijon mustard. Mis until swiss chard is coated evenly. Add cream cheese and mix well.
Line a baking sheet with foil. Stuff the mushrooms (overstuffed is great!) and arrange on baking sheet. Sprinkle with a hint of paprika. Bake at 400°F for 10-12 minutes. Remove from oven. Let cool for a minute or two but serve while warm.
My mother and I loved these. The cayenne gives it a little kick, and the Dijon and paprika reminded me of a picnic. I’ll be making these again now that summer barbeque season is on the way!