Old Bay seasoning added to these vegetable cakes makes them taste a bit like crab cakes.
These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.
- 3 cups coarsely grated zucchini
- ½ teaspoon salt
- 1 cup fresh breadcrumbs (from a baguette)
- 1 egg
- 2 green onions, thinly sliced
- ¼ cup diced red bell pepper
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise or plain yogurt
- ⅛ teaspoon red pepper flakes
- 2 tablespoons vegetable oil, for frying
- 1 teaspoon butter
- Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
- Heat oil and butter in a skillet.
- Add patties to skillet and cook on both sides until browned. Drain on paper towels.
If you can’t find fresh Hatch peppers, use Anaheims.
- 6 large green Hatch peppers
- 2 tablespoons vegetable oil, divided
- ½ teaspoon ground cumin seed
- 6 eggs, beaten
- ¼ teaspoon salt
- ½ cup shredded queso blanco or
- Monterey Jack cheese
- ¼ cup sour cream
- Snipped cilantro
- Preheat grill or broiler. Brush peppers with 1 tablespoon oil. Grill or broil until skins char and peppers are slightly softened (about 10 minutes), turning several times. Let peppers cool. Peel and discard skins.
- Make a T-shaped cut along the side of each pepper; remove seeds and membranes. (For hotter stuffing, save seeds.)
- Heat remaining oil in a nonstick skillet over medium-high heat. Add cumin, then pour eggs into skillet. Add salt and saved pepper seeds, if using. Stir and cook eggs to scramble. Set aside to cool. Add cheese to egg mixture.
- Spoon filling into each pepper. Place on a foil-lined rack. Grill on lowest setting of a closed grill or bake in a 350°F oven until heated through. Serve with sour cream and snipped cilantro.
An outstanding brunch recipe. It can be made the night before and popped in the oven to cook in the morning.
- 5 large eggs
- 4 large egg whites
- 3 cups 2% low-fat milk
- ¼ cup Dijon mustard
- ½ teaspoon salt
- Freshly ground pepper
- 1 16-ounce loaf day old French bread, cut into 16 slices, divided
- ½ pound mushrooms, sliced
- 1 teaspoon minced garlic
- 1 onion, chopped
- 2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon all purpose flour
- 1½ cups shredded Gruyère or Swiss cheese, divided
- Preheat oven to 350°F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside.
- Place half the bread slices in a 13-inch-by-9-inch-by-2-inch baking dish coated with nonstick cooking spray.
- In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic and onion until tender.
- Add spinach and flour, stirring to mix well. Season with salt and pepper to taste.
- Spread mixture over bread.
- Sprinkle with 1 cup cheese.
- Top with remaining bread.
- Sprinkle with remaining ½ cup cheese.
- Pour egg mixture over casserole and refrigerate two hours or overnight.
- Bake for 40 to 50 minutes or until puffed and golden.
Serves 10 to 12.
Looking for something different, but easy, for a special morning? No problem: the Breakfast Casserole will save you. Make it the day before while everyone’s out sightseeing, refrigerate it overnight, and pop it into the oven the next morning while the coffee is perking. Serve it with a made-ahead fruit salad, or some bananas and orange juice, and your company is not only sure to love it, but will ask you for the recipe.
- 6 slices white bread
- 1 pound sausage
- 1 teaspoon dry mustard
- 2 cups Swiss cheese, grated
- 5 eggs
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Grease a lasagna pan large enough to hold the slices of bread laid out flat.
- Brown the sausage and mix with dry mustard.
- Beat eggs and milk together with Worcestershire sauce, salt and pepper.
- Arrange bread slices in bottom of dish. Spoon on sausage and cheese, and pour egg mixture over all. Refrigerate overnight.
- To serve, preheat oven to 350°F. Bake casserole 30 to 45 minutes.