Pot de Creme contributed by Susannah M

3/4 cup of milk heated just to boiling

Place in blender or processor:
1 c choc chips
1 egg
2 T sugar
1 t vanilla
pinch of salt

Pour in the hot milk

Blend at low speed for 1 minute

Pour into 4-6 3 oz cups

let chill in the fridge for an hour

Scallops with Edamame contributed by Dana M

Cook 16 oz bag edamame

Salad:
1/2 cup edamame
1/2 red bell pepper diced
1 T toasted black sesame seed
1 T lime juice
1/2 t chili powder
1/4 t salt
1/4 t pepper


Puree:
2 1/2 edamame
1/4 c lime juice
1/3 c water
2 T mint
1 T garlic
1/4 t salt
1/2 t pepper

Process in food processor

Scallops:
12 scallops
1 t salt
1/2 tpepper
1 T olive oil

Sprinkle scallops with salt and pepper.  Heat oil and cook the scallops 1-2 min/side, serve on puree and top with salad.

Hush Puppes contributed by Dana M

1 1/4 c cornmeal
1/4 c flour
2 t sugar
3/4 t baking powder
1/3 t baking osad
1 t salt
1 egg
1/4 c water
1/2c buttermilk

Blend dry ingredients; add onion, egg, water, milk to moistened.  Let sit 5 minutes.  Drop round tsp into 375 degree oil.  Fry 1 1/2 - 2 minutes (turn once) til golden brown.  Drain on paper towel.

Black Bean Pie contributed by Dana M

Ingredients:
Black Beans, 2 cans
Onion
Bell Pepper (or other veggies like carrots and squash and corn)
Cayenne
Honey
Cumin/chili powder/taco seasoning
Salt
Pepper
Oregano
Bourbon (I don't usually do this because the kids taste it and don't care for it)
EVOO
Pie crust
shredded cheddar cheese

Preheat oven to 325

Heat 1 tbsp EVOO
Sautee one diced onion
Add veggies as onion starts to turn golden
Sautee until the veggies have softened (especially if using roots, etc)
Add drained black beans
1 tsp oregano
1 tsp chili powder
pinch of cayenne
salt, black pepper to taste
1/4 cup of honey
1/4 bourbon

let the bourbon cook off a bit

place pie crust in pie dish
cover bottom with cheese
pour the beans on top
cover again with cheese

Cook till cheese looks melted and browned a bit

Breakfast: Awwwww FREAK OUT! Mornings are stressfull, let's make a plan.

Sometimes breakfast is harder than dinner.  I mean ALWAYS breakfast is harder than dinner.  I have a clientele that regularly cries for "savory" breakfasts.  I think what this really means is they need breakfasts that are kind of hefty and containing protein.  We enjoy pancakes but they seem to function more as a side dish these days.

I've been finding lots of inspiration in breakfast oriented magazines, most recently I've used Better Homes and Gardens' special edition of Breakfast & Brunch.  After reading through the breakfast porn I came to the conclusion that frozen hash browns are a super good idea for fast breakfasting.  Here is my breakfast plan for the week.  If I hit two of these I'll be proud.

1. Red Flannel Hash Browns - We had this for dinner to be honest.  I don't have time for this in our weekday morning mosh pit.

2. Egg, hash browns, bacon burritos (this could be made the night before, or so I'm told)

3. Banana Almond Flour Muffins I will add chocolate chips to this

4. Biscuits with Raspberry and Banana This recipe suggests using croissants, if I don't get my hands on croissants I may use some biscuits I have (yep the gnarly can ones).

5. Cereal with tears and disappointment, followed by a banana in the car.

Fast food dinner - Trader Joe's style

dump in to bowl and mix.  DONE baby. takes 3 minutes.

Weekly Dinner Plan #11

Monday: Roasted chicken and carrots over tomato basil farro (or other grain or quinoa)

Tuesday: Sour cream noodle bake

Wednesday: Udon noodle soup in soy giner broth with egg yolk

Thursday: Bruschetta lentil and quinoa (or brown rice) bowls

Friday: Steak salad with onion rings