Tuesday, August 29, 2006

Breakfast Pizza

8 servings From San Diego Union Tribune 2/22/06 from Vegetarian Times

1(8-ounce)can refrigerated crescent dinner-roll dough or pizza dough
7 ounces vegetarian breakfast sausage patties (our favorite is morningstar farm crumbles)
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) cheddar cheese, grated
4 large eggs
1/4 cup milk
2 teaspoons chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

Preheat oven to 375. Grease a 12 inch pizza pan.
Heat the crumbles in the microwave for 3 minutes.
Press the dough together to form pizza crust.
Press the edges up to make a rim. It is important to have NO HOLES because the first time we made this we had egg mixture all over the bottom of the oven.
Sprinkle the crmbles over the dough, then sprinkle the potatoes followed by the cheese.
Beat the eggs, milk, sage, salt and red pepper flakes in a bowl.
Pour this mixture over the pizza.
Bake for 25 minute or until crust is brown.
Cut and serve.

Alternate recipe.serves 4 with 4 pineapple rings and 7 eggs
Omit the dough and potatoes and use the mixture to make a frittata.

Heat the crumbles in a large skillet.
Add the spices: salt, sage and red pepper
Add the pineapple, cut into small pieces.
Beat eggs and milk together and pour over the mixture
Stir until evenly distributed.
Cover and cook on a medium heat until almost set.
Turn over and cook for just a minute.
Cut into quarters and serve on a plate.
Cover with some tomato and tobasco.

Wednesday, August 23, 2006

Tomato, corn and basil risotto

2 1/2 cups stock
2 cups milk
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, mashed
3/4+ cup uncooked Arborio rice
1/2 cup white wine
1 medium tomato - peeled, seeded and chopped
1 1/3 cups fresh or frozen corn kernels
1/2 cup chopped spinach
8 morningstar farms links, thawed
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into thin strips
salt and ground black pepper to taste

Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat while cooking risotto.

Put oil in a skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally.

Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.

Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next.

When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, spinach, links and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

The risotto should take 18 to 20 minutes of cooking all together.

Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve. Toast or a hearty bread are a good addition to this meal.

ADAPTED FROM: http://vegetarian.allrecipes.com/az/RisottowithTomatoCornandBa.asp