I made this Spinach & Mozzarella Egg Bake last night, because I had a carton of Egg Beaters that I wanted to use. I sautéed 2 small Vidalia onions, and a bunch of baby spinach. Added in a few green onions, and some halved cherry tomatoes on top. I had a little shredded mozzarella, and a bit of shredded cheddar, so I used them both. It came out really great. Fluffy, and veggie packed. Not quite as smooth as a quiche (probably because this doesn’t call for heavy cream or milk), but that was fine with me. I always have trouble replacing the cream with lactose free alternatives anyways. Jim & I each had a slice, and he went back for seconds. I had plenty leftover for a few more breakfasts, and will totally make it again.
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Can’t sleep, so I did something really really really really dumb, I attempted to make dumplings with rice and coconut flours. You can imagine that went as well as expected, 
. Eh, for my erratic taste they’re actually pretty good. Plus, at least for the moment, they’re helping me breathe (GERD like thing no likey the gorditas and chicken I made, oof).
Plus, I ran out of simple foods, and have not had the health/will/whatever to clean to do any major cooking, so I’ve been scrounging for food as best as I can. Therefore, I added some butter, sugar, nutmeg, and oatmeal into the left over liquid. This’ll give me something to eat/slurp in the morning. I can taste the coconut, and probably the starch from both the rice and coconut, but that’s about it for now. Fingers crossed I’ll taste more tomorrow.
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i’m positive even if my taste wasn’t changed I’d still like this.
young beet & spinach leaves, two baby carrots, some blueberries, and no-sugar apple juice. Funnily enough, my erratic tastes blend the apple, blueberries, and beet leaves really well.
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Another food for today.
A basic bechamel heated with a little fresh marjoram and garlic along with the clove, onion, nutmeg, salt and pepper. Also, I added about two tablespoons of aged asiago. Then I topped a flat bread with it, and put on some wilted beet leaves, a few spinach leaves (almost all of it bolted not long after sprouting, 
), as well as I added a few dandelion petals. It wasn’t enough and I should have used a few dandelion greens at least. Oh well, it would have been better with mushrooms anyway, .
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I made Aloo Matar
Instead of canned tomato sauce I used several Roma tomatoes that were pass their prime. And I didn’t have any fresh chilis so I used some jarred jalapeño
This is the recipe I loosely used
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Oof! Memory has definitely taken a dive. Wanted this batch of pullman bread to have a little extra liquid, but I completely spaced out that using maple syrup for the sugar, I needed to up it by two tablespoons, and I needed to cut out about 1/4 cup of water. Pppp! Oh well, also I forgot to heat the milk up on the stove so the yeast didn’t soften right.
Considering all the mistakes I’ve been making over the past few months, I think it’s safe to say my cooking days are numbered, 
. Man, I love food, 
.
Oh man, what a happy little mistake.
Some changes I was able to remember. Since this had more moisture in it, it didn’t rise at the same rate. So I set a timer for every ten minutes after placing it into the pullman pan.
Next, when it was half ways risen, instead of the one inch mark from the top, I started the oven. Then once it was a little over the one inch mark, I placed it in the oven.
375° for 35 minutes…Yum!
Ooh! This might be interesting. I feel decent at the moment, so boiling some beet stems and hibiscus petals to make a mochi out of. (Have no red food coloring, so using a few beet stems to try and leach out a little extra color to add with the hibiscus dyed water).
And there we go, and I don’t think I cooked it long enough, meh, tastes…as good as I can taste it, heh. However, the coloring using just what I did worked quite well. Not sure the beet stems were even needed.
