Whole Grain French Toast Casserole

I made this wholesome French toast casserole yesterday.  I modified the recipe from the Best Casserole Cookbook because we didn't have half-and-half and substituted whole grain bread and added bananas, which, I think, gave it a rich creaminess.

Use your favorite French toast casserole recipe and substitute whole grain bread, or try this:

Ingredients

Eight thick slices of whole grain bread (from the supermarket's bakery)
2 bananas
8 eggs
2 cups milk
1 ts cinnamon
2 tbs sugar
1 ts pure vanilla extract
Pinch of salt
Butter
1/4 cup chopped pecans/1 ts sugar
Preheat oven to 350 and bake for 30-40  minutes

French toast casserole recipes always say to prepare the dish the night before.  I didn't plan ahead but wanted to make French toast casserole so I wouldn't have to stand at the griddle all morning.  I went forward with this recipe and after the bread absorbed the mixture, which took about 30 minutes (actually, I should have let it sit a little longer), I baked it and it tasted great.

In bowl, whisk eggs, milk, cinnamon, sugar, salt and vanilla.  Generously butter bottom of a casserole dish, layer whole grain bread slices and top with sliced bananas:

Add second layer of bread.  Slowly pour mixture over top letting top layer absorb some of the mixture before reaching the bottom.  (I noticed that, after pouring, the bottom layer was absorbing a lot more of the mixture, so when mixture was half-way absorbed I flipped the sections over with a skinny spatula so the top slices would absorb more.)  When mixture is fully absorbed, dot with butter and place in preheated oven. And bake according to recipe.

While the French toast is baking, chop about a 1/4 cup of pecans, add 1 teaspoon of sugar, and mash until finely mixed. This topping is modified from the cookbook's recipe to reduce the sugar. Blend in1 tablespoon of softened butter. Butter is optional. Spread pecan mixture over top about half way through baking:

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Tourtiere ~ My Memere Made This

An uncomplicated Christmas eve or New Year's eve/day dinner and quite comforting, this traditional French meat pie has become a favorite in our home.  It was my French-Canadian family's annual tradition, served at different times during the holidays depending on who I was visiting. Mostly, it was served on Christmas eve after midnight mass.

While the tourtiere is a traditional pie originating in Quebec (most think so) centuries ago, there are many variations.  Some don't use potatoes, some do.  Some use breadcrumbs instead of potatoes.  Some combine pork and ground beef, or some just use ground beef and so forth.  You too can make changes to suit you.

French Meat Pie Recipe (makes two pies):

3 lbs of ground pork
1 medium yellow onion, chopped
6 medium yukon gold potatoes, skins left on (2 potatoes for every pound of pork, if you want a meatier pie, use 1 potato per pound of meat but more meat will be needed to fill the pies)
1/2 ts of cinnamon
3/4 ts of poultry seasoning
1/4 ts of nutmeg (I use freshly grated)
Salt and pepper to taste
3 tbs butter, can vary depending on the size of the potatoes
Pastry for two two-crust pies (Your favorite recipe or store-bought. I used pie sheets from Immaculate Baking Co.)

Boil potatoes, whole or halved, with skins on until fork tender.  Meanwhile, saute chopped onion until translucent.  Add meat and saute until just browned.  Remove from stove, drain fat, and in a large bowl mix meat with cinnamon, poultry seasoning, and nutmeg.   When potatoes are tender, remove from water and place in a separate bowl (including the skins for more nutritional value)  and break up with a spoon adding butter, salt and pepper to taste (keeping them lumpy).   Add potatoes to meat and mix together (the potatoes should bind the mixture, but if not you can add an egg).  Lay a sheet of pastry in each pie dish.  Add equal amounts of filling to each.  Top each with another sheet of pastry.  Slit holes in top, crimp edges, and wrap with foil to protect from burning.  Heat in oven at 350 degrees until the crust is done, about 45 min.

Can be served with ketchup.  I can't explain it - it's just what my family did!

The pies can be frozen for a few months. Make extra and take one out when you're too busy too cook.

Enjoy it for breakfast as well.

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2011 update: for the version using fresh herbs and spices and homemade crust, click here.

These Candy Canes Are Not For Decorating!

I'm so excited!  The candy canes I ordered from Zoe's Chocolates, www.zoeschocolates.com, have finally arrived.

These are not those average sugar sticks we're so use to, decorate our tree with, or turn into reindeer for our kids to pass out to school friends.

These are "porcelain-like" handcrafted candy canes. No two are alike. A "true artisanal creation" made by the Tsoukatos family in Pennsylvania.  They taste refreshing with bright flavors of cinnamon, anise and peppermint.

They're so good they make me giddy!

Voted best candy canes in the world by Saveur Magazine, http://www.saveur.com/article/Kitchen/Cool-Canes.

Beautifully packaged. A delightful gift, indeed!

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No compensation was received. This is just something I love and want to share.

Festive Cranberry Corn Salsa

Here is holiday side dish that we love. I make a fresh version when I have time, but using the few canned items in this recipe is a valuable time-saver around the holidays.

We love serving this salsa with organic blue corn chips. They look so pretty together. 

And it makes a great gift.

NOTE: I always gift it with a bag of organic blue corn chips so it can be used immediately because the salsa has not been preserved. So gift soon after making it (keep refrigerated for up to a week, and can be frozen for a few months). I always attach a nice note card with the gift explaining this.

Cranberry Corn Salsa Recipe:
I found this recipe in Cooking Light Magazine a few years ago, but can't find a direct link to it. It is featured on this website, check it out for a printable version of the recipe.

1/4 cup diced red onion
2 tablespoons minced fresh cilantro, or a little more to taste (can substitute with parsley)
1 16 oz can organic whole-berry cranberry sauce (or same amount of leftover fresh cranberry sauce)
1 15.25 oz can organic whole-kernel corn, drained (I use no salt; for less corn, use the 7 oz can)
1 4.5 oz can chopped mild green chili peppers

Combine all the ingredients then chill in refrigerator at least 30 minutes to build the flavors.

Also tastes great in sandwiches, with meals, and in cottage cheese! 

Happy Holidays!

For the fresh version of this Cranberry Corn Salsa, please see this post.

Split Pea and Ham Soup, A Holiday Comfort Food

Around the holidays we traditionally have a ham dinner on Christmas eve and from the leftovers we make this wonderful split pea and ham soup, that even our teenage children love.  My favorite recipe comes from the New Basics Cookbook.

The recipe has a lot of ingredients but it is relatively easy and quick (although, I always cook it about an hour longer than the time called for in the recipe to really break down the peas).  And fresh ingredients are a must for success!  We are careful about our salt intake so we use ham sparingly and don't add salt.  Low-sodium broth helps, or I use my own no-salt broth when I have it on hand.

This recipe is so good I deviate only a little from the original.  


It's even better the second day


Split Pea and Ham Soup

•  1 lb dried green split peas
•  5 cups chicken stock
•  5 cups water
•  1 meaty ham bone
•  2 ribs celery, diced
•  3 tbls chopped fresh Italian parsley
•  1/2 tsp crumbled, dried tarragon leaves
•  4 tbls unsalted butter (or olive oil, or half butter and half oil)
•  1 cup diced peeled carrots (I leave peel)
•  1 cup diced onion
•  1 leek, white part only, rinsed and sliced
•  1 cup slivered fresh spinach leaves
•  2 tbls dry sherry
  
  
  
  
  My method: Rinse the split peas in a strainer, and then combine with stock and water in a large pot. Bring to a boil.

• Add the ham bone, celery, 1 tbls of parsley and tarragon. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 45 minutes.
• Meanwhile, melt butter in a saucepan over medium-low heat. Add carrots, onion, and leek. Cook until the vegetables soften, about 10 minutes, then add to the soup, along with spinach. Simmer, partially covered for 30 minutes.
• Remove the soup from the heat, remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup, add sherry, pepper, and remaining 2 tablespoons of parsley. Stir and heat through. Serve immediately.