Day 4: Mushroom and onion egg bake, pg 38

Oh vacation :)
It's been wonderful, and since it's pouring cats and dogs right now I decided to post day 4.

Mushroom and onion egg bake Pg 38 (serves 6)

1 tbsp veggie oil
4 oz sliced mushrooms
4 green onions, chopped
1 cup of cottage cheese
6 eggs
 1 cup sour cream




2 tbsp gluten free All purpose flour blend ( if you'd rather not bother making this blend, I bet you could probably use cornstarch, but I haven't made it that way, so you tell me how it turns out)
1/4 tsp salt
1/8 tsp black pepper
dash of hot pepper sauce (if you'd like, I didn't use it.)

1. Preheat your oven to 350 F. Grease a shallow 1-quart baking dish.
2. In a medium sized skillet, heat oil over a medium heat. Cook the mushrooms and onions for about 5 minutes until they are nice and tender.

3. Place the cottage cheese in a food processor ( I used a blender ). Pulse the cottage cheese until smooth. Add eggs, sour cream, flour blend, salt, black pepper and hot sauce ( if desired); pulse until combined.

Pour into the prepared baking dish, stir in the mushrooms and onions. Bake about 40 minutes or until a knife inserted into the center comes out clean.

The finished product

This recipe is a bit deceptive in the name. You think that it's gonna be an eggy tasting dish, but in reality it tastes more like ricotta cheese, although it doesn't have any ricotta cheese. It's kind of a light dish, a bit brunchy. I personally am not a huge fan of super ricotta tasting things, so  I thought it was alright. A friend tried it though and she really liked it. So if you like a strong cheese taste in a meal, maybe you'd really enjoy this recipe. Personally I give this 5 yummy stars out of ten. My friend probably gave it 8. So it's your choice. :)

Day 3: gluten free Breakfast pizza, pg 32

Hope your family is enjoying your memorial day festivities :)


I'm in the keys for a couple of days enjoying the company of some good friends and the sun, something I've missed dearly from being in college up north. I think we might go skiing tomorrow, and I hope I don't break something :o

Well anyway, all that to explain why day 3 is a day late. Sorry! but here it is. Pizza, of the breakfast persuasion.

Breakfast Pizza, pg 32, serves 2

2 c refrigerated or frozen shredded hash brown potatoes, thawed ( I used organic, it wasn't any more expensive than the other kind, and less junk in it.)
1/2 c finely chopped onion
1/4 c tomato paste
2 tbsp water
1/2 tspn dried oregano
2 eggs, lightly beaten
1/2 c (2 oz) shredded mozzarella cheese
2 tbsp bacon bits ( I used turkey bacon)


1. First off, combine your potatoes and onion in a medium bowl.
2. Then slightly spray a medium sized nonstick (yes, make it nonstick, hash browns and non nonstick pans are NOT FUN) skillet with cooking spray.  Add potato mixture, flatten it with a wide spatula. cook 7 to 9 minutes per side until both sides are lightly browned. ( I discovered from making this that I am not the greatest at making hash browns :( I just can't flip them without making them all fall apart. I need some more hash brown lessons...)

3. Mix tomato paster and water in a small bowl, spread it evenly over the potatoes in the skillet. sprinkle oregano over it.

4. Pour eggs over potatoes. I would maybe not pour all of the eggs on there. I felt like it was too much. like probably 2/3 of the eggs. Just make a good judgment when pouring them. you need to COVER it and cook for 4 minutes. Make sure that your flame is not too high, because of else the bottom of the hash browns will burn.  Sprinkle the cheese and bacon bits over the egg ( I also added a bit of leftover meatloaf from the day before, crumbled). Cover and cook for one minute. Remove promptly.
5. Slice your pieces into pizza wedges. Enjoy!

Besides my poor hash brown making skills, this was pretty good. don't put too much sauce on the hash browns because it tastes too tomato-ee. I would probably count this like a brunch-ee kind of meal. I'm going to work on my hash brown making skills and make this again sometime.

I give this 7 yummy stars out of 10.


Anyone have any hash brown making tips? :-)