French Toast Casserole

Sunday was a lovely day - it was a church potluck day. This one was a bit different as it was a breakfast potluck, giving everyone the chance to show off a different set of skills from the normal lunch or dinner on the grounds. I happened to be at my in-laws house when I was making my shopping list and told my mother-in-law that I was planning to make fab friend Lisa's French toast casserole recipe - a delicious custardy bread pudding with praline topping.

Sunday morning is not my forte. Perhaps it is rebellion against my upbringing as a church planter's daughter - being hauled hither and yon across Southern Africa every Sunday of my childhood -  that makes me sluggish and disorganized on the first day of the week. Whatever the cause, I have difficulty being on time for church. Now that I have two children, difficultly has become impossibility. Thus, As a result of being 25 minutes late to the potluck, there was quite a bit of French toast casserole left over. (You would think the promise of food would get me to church faster, but you would think wrong.)

Not wanting to spend all Sunday compromising my diet by stealing bites of pecan encrusted leftovers, I asked my husband to sneak the remains of the casserole into my mil's kitchen while the in-laws were still at church. It was greatly enjoyed, I understand, and my mil asked for the recipe. So, here it is....

French Toast Casserole

1 loaf French bread, cut into 1 inch slices
8 eggs
1 cup milk
2 cups half and half

dash of salt
1/2 tsp cinnamon
1/2 tsp cardamom

Place bread slices, overlapping, in a buttered 9x13" pan. Mix remaining ingredients just until blended and pour over bread. Refrigerate, covered, overnight.

For topping, mix with a hand mixer:

2 sticks softened butter
1 cup packed brown sugar
2 tbsp dark agave nectar
1 cup chopped pecans
1/2 tsp cardamom
1/2 tsp cinnamon

Spread topping over casserole. Bake at 350F for 40 minutes. Let it stand for at least 10 minutes before serving.

My fil advises that it is even better the second day:)

Grated Egg Curry - 1 point

In May, I bookmarked a recipe from Sobha at Good Food. One of my favorite dishes is egg curry; I grew up eating a version made with whole, boiled eggs. Sobha's version, using grated eggs, greatly intrigued me.  I made it for dinner today, and was pleased to find that it is every bit as delicious as I anticipated. Egg is a beautiful texture for curry, and Sobha's blend of spices is spot-on perfect.

The only change I made to the dish was to use 6 egg whites instead of 3 eggs - this was simply to cut down on fat content and, thus, lower the WW points of the dish. This recipe with the egg white substitution (click here for the original) yields 3, 1 point servings.

A bit of news about a change to my blog. You know that I am a teacher and my husband is a librarian. You also know that teachers and librarians are not paid exorbitant salaries and that we are attempting to pay off some debt (car loan) while also paying Stone's grad school tuition (ouch). The university announced that they are extorting us raising that tuition quite a bit. In order to stay afloat in Angela/Stone household (Stanglea or Anone - we have not decided), we have to tighten our belts. Therefor, I am going to stop using Weight Watchers and start using the free tools on Livestrong.com. I have a few recipes left for which I have already calculated points (and almost 150 already posted here). However, soon I will not be posting point values anymore. I will try to give as much nutritional information as possible so that those on Weight Watchers can calculate their own points. 

Now, I am off to visit my friend the tread mill as I succumbed to a truly irresistible temptation - chocolate hazelnut cookies.  I know you don't blame me, but my thighs do.

Shaum Torte - 3 points

For this month's Random Recipe Challenge, Dom challenged us to go through our cookbooks and randomly select a dessert recipe. I let my husband do the flipping open, and it took several books before he opened one to a page with a dessert.

The book was In the Kitchen with the AWA (American Women's Association). The recipe was shaum torte. I have to admit that I had never heard of shaum torte before, and I chose not to do an internet search for it because I wanted to rely solely on the recipe for instruction.

I was nervous about this challenge because we have been having wet, wet weather here. If it is not raining, it is humid. Since shaum torte looked like a meringue recipe to me, I was worried that it might not work in this weather. (Not only does our weather feel like a wet blanket, we are also suffering from a 13 year cicada infestation. If you do not live in an area "blessed" by cicadas, please click below. If you want the real sound, turn your volume up all the way.)

I can imagine that this is a lovely recipe, with a taste somewhere between a marshmallow (on the inside) and a meringue (on the outside). That would be on a dry day. Since we have no dry days here of late, it was a bit runny on the bottom. Even runny, though, it was good enough that I will try it again when we have a day with less humidity.



Shaum Torte
12 egg whites
1/2 tsp salt
3/4 tsp baking powder
3/4 tsp cream of tartar
1 tbsp vinegar
2 1/2 cups sugar
1 1/2 tsp vanilla
Fruit
Whipped Cream

1. Beat egg whites with salt, baking powder, and cream of tartar for about 10 minutes, until fluffy but not dry.
2. Add sugar and vinegar gradually while beating. Continue to beat 10-15 minutes, until sugar is dissolved. Beat in vanilla.
3. Spread into a 9x11 inch cake pan which has been greased only on the bottom. Preheat oven to 400F.
4. Place the pan in the oven. Turn the oven off. Do not open the oven for at least three hours, up to overnight. Before serving, top with fruit and whipped cream.
5. Yields 20, 3 point servings before whipped cream

One last thing, I wanted to give a little shout out to the Missouri Cattleman's Association. Today a friend in Missouri told me that the MCA has been serving hamburgers to the volunteers who are helping search, rescue, and clean up in Joplin, Missouri. Good on ya, MCA! Please continue to send love to this town where 125 are dead and 700 are still missing. 

Mushroom and Swiss Frittata - 2 points

I love frittata because it is delicious. I also love it because it reminds me of my favorite bed and breakfast, the Monteagle Inn.  I have stayed at the Inn twice, and both times were bliss. In addition to luxuriating in the opportunity to lie around and read all day, I loved the food. There are always fresh baked cookies in the snack room and the breakfasts are a gourmet treat. When I eat this frittata, I remember sitting in the sunlit dining room, sipping a fresh cup of coffee, reading the local paper, and eating an amazing, indulgent breakfast of frittata, fried potatoes, and fresh fruit.

If you can't make it to Monteagle this weekend, you can at least fix yourself a tasty, low point breakfast and dream about your perfect bed and breakfast getaway.

Frittata

12 egg whites

1/2 tsp salt

1/2 tsp pepper

1/2 cup 2% shredded mozzarella

1/2 cup sliced mushrooms

2 tbsp chopped onions

2 tbsp chopped green pepper

1 tbsp chipotle mole

1 tsp olive oil

1. Beat egg whites with salt, pepper, and chipotle mole for 1 minute.  Fold in remaining ingredients, except oil.  

2. Heat oil in a 10" oven proof skillet over medium heat. Pour egg mixture into skillet; reduce heat to medium low. Cook for 10 minutes until bottom is nicely brown when edge is lifted.

3. Heat broiler. Place skillet under the broiler for 30 seconds or until top is nicely browned. Cut into wedges to serve.

4. Yields 4, 2 point servings

Egg, Broccoli, and Ham Ring - 9 points

This lovely little ring was my offering for Easter dinner. I first started seeing these a few years ago at  Pampered Chef parties. They are fabulous dishes for showing off the wonders of stonewear. I first tried this particular recipe for Simon's baptism a couple of years ago; it was a big hit at the brunch following the service. The filling is reminiscent of a classic ham quiche, with those salty ham, cheese, and egg flavors that I associate with a good breakfast casserole. The crescent wrap adds a buttery lightness to the dish that makes it easy to justify a second piece. 

Egg, Broccoli, and Ham Ring - From Pillsbury Annual Recipes 2008

1 1/2 cups frozen broccoli, chopped

1/2 cup chopped onion

3 oz Neufchatel cheese

3 eggs

6 egg whites

1/4 cup fat free milk

1/4 tsp salt

1/8 tsp pepper

3/4 cup cubed ham

1/2 cup shredded Monterey Jack cheese

2 cans reduced fat, refridgerated crescent rolls
1/8 cup fat free cheddar, shredded

1. Spray a large skillet with non-stick cooking spray. Heat over medium heat. Cook broccoli and onion 2-3 minutes, until tender.

2. In a medium bowl, beat Neufchatel cheese with an electric mixer until smooth. Beat in eggs, egg whites, milk, salt, and pepper until well combined. Add egg mixture to vegetables in skillet; cook over medium heat, stirring occasionally from outside edge to center until eggs are set but still moist. Stir in ham and cheese.

3. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on a baking stone with short sides of triangles toward the center, overlapping wreath shape. Lightly press short sides to flatten dough.

4. Spoon egg mixture onto widest part of dough. Pull end points of triangle over filling, pressing tips together in the center to hold the shape.

5. Bake 25-30 minutes at 375F or until deep, golden brown. (Sprinkle with 1/8 cup fat free cheddar when five minutes remain).

6. Yields 8, 9 point servings

I realize this would have photographed better on a pretty serving plate. Forgive me for wanting to show off my baking stone. As you know, I am seeking treatment for my mild stonewear obsession;)

Vegetarian Chorizo with Eggs - 4 Points

I was thrilled to find vegetarian chorizo on sale at Kroger! It meant that I could make a lower point version of one of my favorite recipes: eggs with keilbasa.  I couldn't wait for breakfast, so I made this for dinner (hence the steamed broccoli that is sharing the plate). Any time of day, it is a delicious, protein packed dish.

Vegetarian Chorizo with Eggs
1 package vegetarian chorizo, casing removed
1 large onion, sliced
1 bell pepper, sliced (I used yellow)
9 egg whites
1/2 cup light, original soy milk
salt and pepper to taste

1. Heat a large skillet over medium heat. Spray with non-stick cooking spray or kitchen spritzer. Add chorizo, onions, and pepper to skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
2. Beat egg whites, milk, salt, and pepper until combined.
3. Pour egg mixture into skillet. As mixture beings to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom.
4. Cook 3 to 4 minutes, until eggs are cooked through.
5. Yields 4, 4 point servings

I was very honored to receive a Stylish Blogger award from the author of Yummy Chunklet.

I am supposed to tell you seven things about myself. I have decided to tell you, instead, seven things I want to do on vacation next week.

1. Sleep - early to bed and late to rise
2. Read - lots of good books:)
3. Eat - delicious German food and pastries
4. Swim - in the pool and lounge in the hot tub
5. Hike - to work off all of the pastries

6. Drink lots of coffee and hot chocolate 

7. Take pictures

I am also supposed to pass on the award. I tried to compile a list, but I have so many amazing followers and visitors that I was unable to narrow it down. I definitely want to return the favor of recognition, however. So, I am going to suggest that you look at my Ash Wednesday post where I listed some great meatless recipes or my Valentine's Day post where I listed some sweet treats.

I took up a challenge to link to a different "Party" each day this week. I am not sure I will make it, but I am too competitive to turn down a challenge. Today I am linking to Sunday Mornings.

As I anxiously anticipate my upcoming vacation, here is a snapshot from another vacation to Lakeview in East Tennessee.

Piperade - 3 points, Pink Saturday, Music Friday

I have certainly had a crazy week! My computer crashed last night, just to make things interesting. I have managed to repair it for the moment but anticipate further problems since I am not a techie and don't know what I am doing.

First, here is a terribly delicious, very easy recipe for you! I have eaten a ridiculous number of egg whites since healthifying my diet. They are my new favorite protein.

Piperade from 1000 Vegetarian Recipes
1 tsp olive oil
1 cup onions, chopped
1 clove garlic, minced
1 cup green bell pepper, sliced
2 1/2 cups tomatoes, chopped
1 1/2 tsp basil
salt and pepper to taste
2 eggs
8 egg whites

1. Heat oil in a medium skillet over medium heat. Add onions and garlic; saute until onions are transparent.
2. Stir in the peppers and continue to saute until peppers are soft.
3. Stir in tomato, basil, and pepper. Cook, uncovered, 15 minutes.
4. Beat eggs and egg whites with salt.
5.  Add eggs to skillet. Cook, stirring gently, until eggs are set.
6. Yields 4, 3 point servings

Here they are, accompanied by some roasted Brussels sprouts:

Second, Happy Pink Saturday! This week my pink picture is of the lamp on my bedside table. My mom bought this piece at a garage sale when I was in high school. I was completely enamored of roses at the time and wanted my whole room to be covered with them. I no longer have the rose comforter, curtains, or rug, but I still love this little lamp. The delicate crocheted doily you can see beneath it was purchased from a lovely lady in an art market in Zimbabwe.

I am so excited to do my resolution round up tomorrow! I have a lot to tell you. But, I have a husband who is about to finish his homework, so for now I will leave you with my Friday song. Up until now, I have let my Zen DJ pick the song. But, this week I felt like it had to be Amy Grant and it had to be romantic. So, here are Amy Grant and Keb' Mo' with, "Come Be with Me".



Egg in a Hat - 5 points

I am so far behind on my recipe blogging; going back to work has really put a kink in my schedule! So, you may see several recipes in a row with little or no explanation. I feel compelled to explain this one, because it is so simple and unglamorous that I don't want it it go unnoticed.

Egg in a hat is one of my favorite childhood breakfasts. My mother used to make this on the very rare occasion that we did not have pancakes and scrambled eggs. It was a huge treat to get my egg, with a deliciously runny yolk, all wrapped up in buttery bread and smothered in a delicious Gouda cheese.

As an adult, I rarely have the chance to make a real breakfast before work, so egg in a hat has become a comfort food supper. My nephew has also become fan, so it is a great meal to make when he is over. I was afraid that I would have to give this one up on Weight Watchers, and was very excited to find that - with the right ingredients - it can still be part of my diet.

Egg in a Hat
1 egg
1 slice high fiber white bread
1 slice low fat cheese (I used American, but mozzarella is also delicious - if you have the points, use Gouda)
salt and pepper to taste

1. Spray a small skillet with olive oil from a spritzer or a cooking spray like Pam.
2. While the skillet is heating over medium heat, use a biscuit cutter to cut a hole in the middle of the bread.
3. Place the bread on the pan - separating the circle from the remainder of the bread. Crack the egg into the cut out circle in the center of your piece of bread.
4. When the bread has browned on the bottom, turn both pieces of bread - careful not to break the yolk of the egg if you like your eggs over easy.
5. Salt and pepper the egg, top with cheese.
6. When the bread has once again browned, removed both pieces from the skillet to a plate. Top the egg with the toasted round of bread. If additional pepper is desired, sprinkle over egg in a hat.
7. Yields 1, 5 point serving

Click Click Culinary did a beautiful, heart shaped version of this sandwich that you can see here.

I served this with some amazing collard greens from Gina's Skinny Recipes, which you can find here.

Southwestern Breakfast Sandwhich - 6 Points

Two days on Weight Watchers and my body is in detox mode. No matter how many vegetables and fruits I eat, I keep craving Butterfinger Blizzards and buffalo chicken strips and open faced roast beef sandwiches and peanut butter fudge. A month of eating whatever I want has taught my body to expect high energy food, and it is not liking the high fiber, low fat, sugar free diet I have suddenly imposed on it.

This morning I woke up ravenous. I wanted a giant breakfast sandwich with eggs, sausage and cheese on a super sized bagel. And that would cost me...twenty Weight Watcher's points. Almost all of my points for the entire day! I decided to try and concoct my own breakfast sandwich. Granted, it does not hold a candle to the French toast bagel sandwich I was craving, but for six points this taste very good and it filled me up.

Southwestern Breakfast Sandwich
3 egg whites
2 Tbs fat free salsa
1 slice Kraft 2% milk cheddar cheese
1 English muffin

1. Place the egg whites in a microwave safe custard cup. Stir in the salsa until just mixed (do not beat). Microwave the egg whites on medium power for 3 minutes. Check the egg whites to ensure they have cooked through. If not, microwave at 15 second intervals until the eggs are completely done.
2. Toast the English muffin until  it begins to brown.
3. To layer your sandwich, place the egg white mixture on one half of the English muffin, followed by the cheese, and top with the remaining muffin half. Let the sandwich sit until the cheese has begun to melt.

Enjoy!