AUTUMNAL EQUINOX ~ CHEERS TO THE FIRST DAY OF AUTUMN! (MUSHROOM SPINACH EGG MUFFINS)

"Lord it is time. 

The summer was very big. 

Lay thy shadow on the sundials,

and on the meadows let the winds go loose. 

Command the last fruits that they shall be full; 

give them another two more southerly days, 

press them on to fulfillment 

and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke

AUTUMNAL EQUINOX (Hubbard Lake, MI)

MUSHROOM SPINACH BREAKFAST MUFFINS

~  Super easy ... super good 

12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top)

1  10 oz. package frozen chopped spinach, thawed

6  organic eggs

1/4  cup milk, sour cream, or cottage cheese

2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)

coarse salt and freshly ground pepper to taste

1  cup grated favorite cheese (Parmesan is good ...)

• Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.
• In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice. 
• Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.) 

Mushroom Spinach Breakfast Muffins

SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."

~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) 

CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE

~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com 

8  oz. or more fresh asparagus 

2  cups baby spinach leaves

6  beaten organic eggs

2  1/4  cup grated mozzarella cheese

2  Tbsp. grated Parmesan cheese

2  cloves mined garlic

coarse salt and freshly ground pepper to taste

• Grease 9-inch pie/quiche dish.
• Combine eggs with 2 cups of grated mozzarella cheese and garlic.
• Reserve about 1/3 cup of egg mixture.
• Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. 
• Pour reserved egg mixture on top. 
• Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. 
• Bake at 375º for about 30 minutes or until edges start to brown.  

'BREAK - FAST' ~ BANANA BREAD FRENCH TOAST

“The best of all medicines is resting and fasting."

~ Benjamin Franklin

~ Michigan Sunrise

(Leelanau Peninsla)

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BANANA BREAD FRENCH TOAST

~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI)

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Banana bread:

2 cups sifted all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup room temp unsalted butter

1 cup sugar

2 eggs

1 cup (about 2) mashed ripe bananas

1 tsp. fresh lemon juice

1/3 cup milk

1/2 cup chopped pecans

French Toast:

4 large eggs

1/4 cup whipping cream

2 Tbsp. brown sugar

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3 Tbsp. butter

Michigan Maple syrup

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• Banana Bread: Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix in pecans. Pour batter into prepared pan. Bake until center comes out clean, about 1 hour 20 minutes. Cool in pan for 10 minutes. Turn out and cool. (Can be prepared 2 days ahead, wrap tightly and refrigerate.) Cut bread into 3/4-inch slices.
• French Toast: Preheat oven to low. Whisk eggs, cream, sugar, vanilla and spices in large bowl until blended. Melt 1 Tbsp. butter in heavy large skillet over medium heat. Place sliced bread in batter and turn to coat thoroughly. Add bread to skillet, cooking until golden brown, about 3 minutes per side. Transfer slices to cookie sheet; place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve French toast, passing warm maple syrup. (6 servings)

"HAPPILY WE BASK IN THIS WARM SEPTEMBER SUN ..." / HUBBARD LAKE BREAKFAST / GRILLED BEER BRATS / BAKED KIDNEY BEANS with TOMATO SAUCE

"Happily we bask in this warm September sun,

Which illuminates all creatures..."

- Henry David Thoreau

~ Basking in the morning sun

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HUBBARD LAKE BREAKFAST

~ Fit for a king and large enough to feed his army

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5 lbs. well scrubbed red skin potatoes

3 lbs. favorite seasoned bulk sausage

2 large chopped sweet onions

1 large chopped red pepper

1 large chopped yellow pepper

1 large chopped orange or green pepper

2 dozen large organic eggs

1 lb. shredded Pinconning cheese (or mixed cheddar & colby)

1/2 lb. cubed Pinconning cheese

vegetable oil

coarse salt & freshly ground black pepper to taste

• Par-boil red skins in salted water and slice into wedges. Coat lightly with vegetable oil.
• Brown sausage in large skillet or paella pan. Add chopped onions and cook until limp. Next add chopped peppers and continue cooking until soft. Add potatoes and combine well with other ingredients until heated through. Season with salt & pepper.
• Whisk eggs and add to potato, onions and peppers. Cook gently until eggs begin to coagulate, stirring often. Add cubed cheese and combine well. Correct seasonings and top with grated cheese. Cover until cheese melts. Serve with bagels, toast, muffins or coffee cake and large bowl of fresh fruit.

~ Basking in the evening sun

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GRILLED BEER BRATS

~ It's still summer and the weather wonderful for grilling ... great served with sauteed peppers & onions or sauerkraut

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8 fresh bratwurst

2 12-oz. cans or bottles of beer

20 peppercorns

• Combine bratwurst, beer and peppercorns in large saucepan. Bring to boil, reduce heat and simmer gently, covered, about 15 minutes or no longer pink. Drain.
• Grill bratwurst over medium-high coals, uncovered, for 3-5 minutes or until heated through and golden, turning frequently. Serve on buns with plenty of good mustard, favorite condiments, sauteed pepper & onions or sauerkraut. (8 servings)

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BAKED KIDNEY BEANS with TOMATO SAUCE

5 (1 lb. cans) kidney beans

1 14 oz. bottle ketchup

1 Tbsp. Tabasco sauce

1/4 tsp. allspice

6 thick slices of chopped bacon

2 chopped onion

2 chopped green peppers

3 large chopped seeded tomatoes

1 cup packed brown sugar

• Preheat oven to 350-degrees. Drain and rinse kidney beans.
• In bowl, combine ketchup, Tabasco and allspice.
• Sprinkle chopped bacon in bottom of 13x9x2 inch pan. Top with 1/2 of beans over bacon. Sprinkle with chopped onions, green peppers and chopped tomatoes. Cover with remaining beans.
• Top beans with ketchup mixture and 1 cup packed brown sugar. Bake for 3 hours. (12-15 servings)

SPRING BRUNCH ~ VIDALIA BREAKFAST SOUFFLE & SPRING SALAD

STILL CRAZED ~ TULIP FEVER

VIDALIA BREAKFAST SOUFFLE

~ adapted from Georgia On My Menu

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8 oz. day old French bread

1/2 cup unsalted butter

4 large thinly sliced Vidalia onions

2 heaping cups grated Swiss cheese

4 large organic eggs

1 1/2 cups half & half

1 Tbsp. fresh thyme

1 tsp. Hungarian paprika

pinch of coarse salt & cracked pepper

• Preheat oven to 350-degrees. Cube bread and place in buttered souffle dish.
• Melt butter in large skillet and saute onions until translucent. Scatter over bread and cover with cheese.
• Beat eggs with half & half. Season with thyme, paprika, salt & pepper. Pour over bread, onions and cheese, pressing down to soak bread. Sprinkle top with additional paprika.
• Cover and refrigerate or bake 45 minutes or until set and knife inserted in middle comes out clean. (6-8 servings)

SPRING SALAD

~ tasty blend of fruit & vegetables

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4 cups Spring mix greens

2 cups broccoli flowerets

1 cup sliced strawberries

fresh pineapple to taste

DRESSING:

1/4 cup honey

1/4 cup cider vinegar

1 Tbsp. poppy seeds

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. minced onion

pinch coarse salt

2/3 cup vegetable oil

1 Tbsp. toasted sunflower seeds or toasted slivered almonds

• Combine honey, vinegar, poppy seed, lemon juice, mustard, onion and salt. Gradually whisk oil.
• Toss lettuce, broccoli, strawberries and pineapple in glass salad bowl. Dress lightly and toss. Top with toasted sunflower seeds or toasted slivered almonds.

LEFTOVERS ~ CORNED BEEF HASH & GRILLED REUBENS

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."

~ Calvin Trillin

*

For more information on Calvin Trillin visit Wikipedia

http://en.wikipedia.org/wiki/CalvinTrillin

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~ St. Patrick's Day Corned Beef 'N Cabbage

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CORNED BEEF HASH

~ delicious 'Hangover' breakfast

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4 cups chopped corned beef

4 cups diced par-boiled potatoes

(bring to boil, simmer 10 minutes & drain)

6 Tbsp. unsalted butter

2 Tbsp. olive oil

1 large chopped onion

1 minced garlic clove

1 chopped red bell pepper

1/2 chopped orange or yellow pepper

1/2 chopped green bell pepper

fresh chopped parsley

1 tsp. thyme

2 tsp. Lawry's Seasoned pepper

kosher salt & fresh cracked pepper to taste

1 small bunch chopped green onions

6 poached eggs

• In large skillet, melt 4 Tbsp. butter. Add onion, garlic, and peppers and cook until wilted.
• Coat potatoes with olive oil. Add remaining 2 Tbsp. to pan and then the potatoes, shaking to keep from sticking. Season with salt & pepper, thyme, chopped parsley and Lawry's Seasoned pepper. Cook until nicely browned.
• Add corned beef and combine. Turn heat to low and cover with heavy skillet or a heavy cover to pack down. Cook until corned beef is slightly browned. Carefully flip, replace skillet, and cook another 5 minutes on other side.
• Mound on serving plate, top with poached egg. Sprinkle with chopped green onions and chopped parsley. Serve with toasted Irish Soda Bread.

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GRILLED REUBENS

~ mouthwatering way to finish off leftover corned beef

(Ever wonder how the Reuben got its name? Visit the following site for more trivia ...)

http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm

Slather good deli-rye bread on one side with soft unsalted butter. If you are not blessed with a 'panini press', you will get similar results heating a heavy skillet or griddle. Spread the other side with RUSSIAN DRESSING or Dijon mustard. Layer with thin sliced lean corned beef, sliced Swiss cheese, top with well-drained sauerkraut. Place sandwich in pan and top with heavy iron skillet to weight sandwich down. Turn & grill on other side. Serve with a new dill pickle.

SIMPLE RUSSIAN DRESSING

~ so called because it originally contained caviar ...

3 oz. mayonnaise

1 oz. chili sauce

1 Tbsp. minced onion or chives

1 tsp. lemon juice

1/2 tsp. Hungarian paprika

Simply combine.

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MULLED POMEGRANATE CIDER & PUMPKIN SCONES

~ WARM UP AFTER A BRISK MORNING WALK ~

MULLED POMEGRANATE CIDER

(naturally antioxidant rich)

*

6 halved cinnamon sticks

1 Tbsp. whole cloves

1 tbsp. allspice

2 16- ounce bottles pomegranate juice

2 quarts apple cider

1/4 cup fresh lemon juice

Combine all ingredients in large saucepan and simmer over low heat for 10 minutes. Pour through a tea strainer into mugs.

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PUMPKIN SCONES

~ delicious recipe found on coffeeworks.blogs.com

*

2 cups flour

1/2 cup brown sugar

1/4 tsp. ground ginger

1/2 tsp. nutmeg

1/4 tsp. allspice

1/2 tsp. ground cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup cold unsalted butter

1/3 cup buttermilk

1/2 cup pumpkin

1 tsp. vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together pumpkin, buttermilk and vanilla. Add to flour mixture and mix until dough comes together (don't overmix).

Transfer to lightly floured surface and knead gently 3-4 times. Shape/pat dough into circle about 1 1/2 inch thick. Slice in half and cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 Tbsp. milk). Sprinkle with Turbinado sugar.

Bake on cookie sheet @ 375 degrees for 20 minutes or until toothpick comes out clean. (6 scones)

Note: Although delicious, consider adding dried cranberries for added flavor. Liking the looks and taste of crispy 'nooks and crannies', instead of kneading, simply let rest for 5 minutes then drop 1/3 cup scoops of dough onto greased cookie sheet. Paint with egg wash, sprinkle with sugar and bake. Consider making a double batch. (16 -18) scones)

Serve with ~ PUMPKIN SPICE BUTTER

1/4 cup soft sweet butter

1/4 cup pumpkin puree

1 Tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. allspice

Combine all and mix until creamy.

BREAKFAST ~ OATMEAL BUTTERMILK PANCAKES & MAPLE GLAZED BACON

'TUMMY COATER' BREAKFAST
(to stomach the stressful afternoon LION GAME)

OATMEAL BUTTERMILK PANCAKES
(good with added blueberries)

2 cups uncooked oats
2 cups buttermilk
2 cups Bisquick
2 tbsp. brown sugar
2 beaten eggs
3 Tbsp. oil
2 tsp. vanilla

Combine oats and buttermilk.
Let stand 5 minutes. Combine Bisquick
and brown sugar. Add to oat mixture
along with eggs, oil and vanilla. Stir to
blend. Drop 1/4 cupfulls onto prepared
griddle.
(approximately 16 pancakes to a batch)


MAPLE GLAZED BACON

Thick sliced bacon
Maple syrup
Cracked pepper

Line a broiler sheet with foil and spray top with Pam.
Spread bacon on top and drizzle each slice with maple syrup.
Top with cracked pepper. Bake in 400 degree oven approximately
30 minutes or until crisp.