Beef Stoop (A Recipe for a Sort of Soup, Sort of Stew)

It’s not quite a stew and not exactly a soup…it’s Beef Stoop!

This is my very own throw-it-together recipe, named by my 2-year-old son (he came up with the name more than a month ago, and the recipe followed). I whipped this up this week and didn’t want to forget the recipe. Then I figured others might like it, so why not post it to the blog! Feel free to share and re-post liberally, but please do link back here and give me credit for the recipe. And if you make it, comment and let me know how you like it!

This will be technically “done” after an hour or so of simmering, but I do think it benefits from several hours of cooking.


1.5 pounds lean stew beef, cut into 1-inch cubes

2 large onions, chopped

1-2 T coconut oil

6 small carrots (or 3 large)

4 stalks celery

6 cloves garlic, minced or pressed

1 quart organic beef broth

1 quart organic low sodium chicken broth

1 T sea salt

fresh ground pepper to taste

4 sprigs fresh rosemary leaves, washed and chopped (this is just what I happened to have going bad in my fridge; you could certainly sub out any number of other spices, like sage or maybe basil or oregano or thyme or marjoram, or leave this out entirely)

1 pound frozen organic green beans

1. In a 3-quart or larger pot (one with a cover), heat the coconut oil over medium-high heat until shimmering. Add beef and sere on all sides. Add chopped onions and cook until translucent.

2. Add carrots, celery, garlic, broth, salt, pepper, and rosemary and bring to a boil. Simmer, covered, over low heat for 4 hours or so.

3. Add frozen green beans, return to a boil over medium heat, then simmer, covered, over low heat for an additional 1-2 hours.

I was very pleased with how this stoop turned out. The broth was rich and flavorful, the meat and vegetables tender. The whole family devoured it with gusto. And it’s relatively inexpensive! I might try it in the slow cooker next time.

Search my “recipe” category for many, many other of my favorite recipes (both mine and from other sources)!

Allergy Alert! I Am Allergic to Flavor!

After work today, the kids and I met my husband at a local restaurant, a pub that was given high marks for both their beer selection (for my husband) and their food (for me). I’d already reconciled myself to not sampling anything from their substantial single-malt scotch or bourbon offerings because my husband was going to be working through their beer menu and one of us needed to drive home, but I figured I’d make up for it with a tasty meal.

Regulars to this blog know that I don’t do so well with gluten or dairy. But I really don’t like mentioning it when I go out to eat in a restaurant. I usually try to cobble something together based on the information provided on the menu and hope for the best.

But my husband has begun showing his chivalry by letting the waitstaff know about my food issues. Tonight I let him, and it seemed like a good idea when I learned that my first-choice entree had a gravy on it that the menu hadn’t mentioned. (Flour-thickened gravy is a hidden source of gluten.) With the server’s help, I chose something that appeared both safe and tasty.

I’ve had some very good seafood dishes, most often topped with an alluring fruit-based salsa and grilled to impart a little more flavor.

But not this seafood dish.

It was a large slab of haddock that looked like it had been steamed. There was no seasoning at all, no sauce, no oil, no salt. On the side was a serving of unseasoned broccoli so under-steamed it crunched as though it were raw.

I couldn’t eat it.

“Do you want to send it back?” my husband asked.

No, I didn’t want to send it back. I never send anything back at restaurants. I think it’s rude. And plus, if it’s bad enough to send back, I certainly don’t want anything else from that kitchen to replace it. In which case, what’s the point in sending it back? Besides, my husband will eat anything, so it never goes to waste.

The kids’ food was, as both they and my husband reported, quite good and better than average for kids menu offerings. We wondered what on earth had happened to make my entree so blah.

When the check came, all became clear. I had been flagged as an “ALLERGY ALERT! GLUTEN, DAIRY ALLERGY!” This apparently was code to the kitchen for, “Make this dish as boring as possible. Then if we’ve messed up and used something she’s allergic to, she’ll not want to eat more than a couple of bites anyway.”

At $15, I could have made a meal for my whole family, plus dessert (which I never get to eat when we go out).

My water was good, and I got to yoink a couple of the kids’ french fries. My husband has a tummy full of bland fish and really tasty beer, and he’s already planning his next visit. The kids can’t wait to go back, either. Well, maybe I can drop the three of them off there and then eat a dinner I’ve brought from home alone in the car. Sounds pitiful, but just a meal without a child draped across me would be a treat.

The Apple-Crisp-and-Beach-Trip Anniversary (#12, of course)

Today is our 12th wedding anniversary.

I’ll wait for the applause to die down before continuing.

Yesterday we drove out to Gloucester to celebrate our 12th wedding anniversary by spending the day at the beach. We had 80-degree temperatures and clear blue skies. We found a protected little cove with lots of sand and bordered by trees, so while my sun-loving family played in the water, I reclined in the shade and read. I walked in the water for a little while. Collected some sea glass, took some photos.

Afterwards, we had dinner at a Portuguese restaurant where we determined that my daughter loves lobster and that my son is convinced that it’s hilarious to even suggest he might eat it. “I doan eat wobter!” he’d giggle every time we offered him some. It was a good dinner, but I’ve yet to eat blow-your-mind seafood since we’ve been in New England. I’m still looking.

At the restaurant, I asked my husband if he had anything to say about our 12 years as a married couple.

“I think we’re keeping it real,” he said.

We got stuck in traffic on the way home for some undetermined reason probably explained by wave theory. We were tired of our music and entertained ourselves for a while with the erratic “seek” function on the car stereo. The highlight was King Harvest’s “Dancin’ in the Moonlight.”

Everybody here is outta sight, indeed.

Actually, I think my husband would say the highlight was “Kickstart My Heart” by Mötley Crüe. The fact that we listened to both songs in their entirety happens to be our secret to wedded bliss. That and the fact that we both remembered all of the lyrics to “Wonderwall” by Oasis.

Today, we biked to church in the continued awesome weather. But before we left, I threw together a gluten-free, dairy-free apple crisp. Three out of four of our family members agreed that it rocked. The holdout was my daughter who’s decided that she doesn’t like apples.

With any luck, we’ll be able to finish out our anniversary with some spaghetti, an early bedtime for the kids, and a couple of episodes of “The Office.” If my husband doesn’t feel too weird about the fact that I dreamed about Jim Halpert last night. (It was totally G-rated, I promise. Well, PG.)

Happy Anniversary, Honey!

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Anniversary Apple Crisp

modified from the Pear Plum Crisp recipe from Cynthia Lair’s Feeding the Whole Familyand is similar to her recipe for Strawberry Rhubarb Crisp. (Follow the link for a much more attractive picture of a crisp than I took.)


1 c gluten-free rolled oats

1/2 c gluten-free flour blend of your choice (I eyeballed a mix of rice flour, arrowroot starch, and buckwheat flour)

1/2 t sea salt

1/2 c dairy-free margarine, melted and divided

7 T maple syrup, divided

1/3 c chopped nuts (I used walnuts)

3 t cinnamon, divided

1/2 t nutmeg

2 t vanilla extract

5 to 7 apples, cored, peeled, and sliced (I used Cortlands. They worked great.)

Preheat oven to 350°F. Mix oats, flour, salt, 1 t cinnamon, and nuts together in a bowl. Add 1/4 c of the margarine and 4 T of maple syrup and mix well. Set aside.

In a small bowl, combine the remaining 3 T maple syrup, 1/4 c melted margarine, 2 t cinnamon, the nutmeg, and the vanilla, and set aside.

Put apples in a lightly oiled 8×8 baking dish. Pour the liquid mixture over the fruit and stir gently to distribute as evenly as possible. Spoon the oat-nut mixture over the top of the fruit. Cover and bake about 45 minutes. Uncover and bake an additional 10-15 minutes to make the topping crisp.

Kitchenette Dinners, or Hotel Home-Cooking

As I’ve mentioned, we’re still living in a hotel. It’s a nice extended-stay type hotel with a little kitchenette and reliable wifi, but it’s been almost a month since we lived in a house, and I’m kind of missing some things.

Like my kitchen.

Every morning the hotel serves breakfast downstairs, and Monday through Thursday evenings, they serve a “light dinner.” Tonight was meatloaf and mashed potatoes; I’m not sure how that qualifies as “light,” but it’s the hotel’s descriptor, not mine.

Because I don’t eat gluten or dairy or undercooked eggs, there’s not much on offer for me at these meals. I’ll attend dinner when they have their “barbecue” theme and serve hamburgers, and I get their decaf from downstairs every morning, but mostly I eat my meals in the room. When someone offers me free food, I feel fairly neutral about it. It’s there whether I eat it or not, so if I don’t want it, why would I eat it?

My husband does not share this opinion about free food. When my husband is offered free food, he sees it as a challenge. I try to explain that they make more than they need and it’s not “wasting” if he doesn’t gorge himself, but he doesn’t seem to see my logic. To him, the more he eats, the more money he saves. To me, the more eggs and sausage and home fries he chows down on, the more likely we’re going to have to pay for some kind of heart procedure down the line a few years.

We are, however, both putting on weight living here. His is because of the free food. Mine is because the one place I’ve found to buy food is Trader Joe’s, and living in a hotel room is the perfect excuse to buy convenience foods that I otherwise never let myself buy. Beef tamales? Yes, please! Chocolate-covered frozen banana slices? Better get two boxes! A hummus quartet? Heck, I could live on nothing but hummus and those tiny rice crackers. And don’t even mention the wines.

I don’t think I’m eating too poorly. I’m just driving more and eating more and visiting the gym never (they’ve got a fitness room here but I find it excruciatingly boring to jog on the treadmill while watching at full volume a documentary about the Loch Ness Monster). The kitchenette is better than nothing, but it’s fairly rudimentary compared to my kitchen at home. The kitchenette has three not-so-sharp knives, one teeny cutting board, and one small colander. This setup doesn’t lend itself well to the rather complex meals I’m used to preparing.

So, what exactly am I cooking for dinner for myself?

Here’s one example:

This is the basic gmish.

When they sampled  it at the store, they used the Trader Joe’s brand Soyaki sauce. But that’s got wheat in it, so I passed on that and created my own. It’s Trader Joe’s pre-cooked frozen chicken breast strips, their canned pineapple chunks (with juice), and a sauce made of wheat-free tamari, canned minced garlic, fresh ginger, and a touch of honey. I mixed the sauce while thawing the chicken, then tossed it all together.

I was going to serve it over rice, but I forgot to cook the rice. So these are the ways I served it, one night and then the next night:

Over salad (lettuce, cucumber, bell pepper)



Surrounded by steamed broccoli (TJ’s ready-cut organic broccoli steamed in the microwave).

It’s pretty good stuff. But I get tired of pineapple pretty quickly. I bought more of the chicken strips, but I think I’m just going put them on salad and call it a day. Or I guess I could dip them in hummus.

What $5 wine would pair with chicken strips dipped in hummus with chocolate-covered frozen bananas for dessert?

Super-Secret Vegetarian Lasagna. Part Two: Gluten-Free and Dairy-Free

This one has the approval of vegans and dairy-eaters alike, but if you eat gluten and dairy (and love lots of cheese), also check out my Super-Secret Vegetarian Lasagna!

I have been trying since 2004 to make a yummy vegan lasagna. Back when I could still eat dairy, I would top the ones that weren’t yummy with a thick layer of melted cheese and that would make them palatable. Now that I can tolerate neither gluten nor dairy, the stakes are higher.

This weekend, however, I seem to have broken the code. This lasagna had me going back for seconds (and thirds, if truth be told). For the first time ever I didn’t spend my meal wishing I was eating the gooey cheesy lasagna on my husband’s plate rather than my own.

It was a red-letter day. And I got to serve yummy lasagna to the vegan friend who was over, which made me quite proud!

CJ’s Kick-Butt GF Vegan Lasagna


1 batch of sauce (see Saturday’s post for the sauce recipe)

1 pound gluten-free lasagna noodles (uncooked)

1 package extra-firm tofu

1 bunch spinach (washed very well)

1 bunch basil (washed well as well)

1 T olive oil

1 yellow summer squash, sliced into half-moons

1/2-pound cremini mushrooms, sliced

1 generous dash each, oregano and garlic powder

1 package mozzarella-style vegan cheese (Daiya is gluten-free and not awful, but it seems like everyone’s got their favorite brand. Use what you like.)

Preheat oven to 375 degrees.

Cut the basil and spinach into thin ribbons and combine in a large bowl. In a food processor, process the tofu until it’s smooth and creamy, like ricotta cheese, about 30 seconds. Spoon tofu into the basil and spinach mixture and stir until incorporated evenly.

Spinach/basil/tofu mixture

Heat the olive oil in a skillet over medium heat. Add the sliced squash and mushrooms along with the oregano and garlic and saute until the mushrooms have released their juices and the squash is just softened.

mushroom/squash/garlic/oregano mixture

Now you’re ready to assemble your lasagna.

Put a layer of sauce on the bottom of a 9 x 13 pan.

Layer of sauce on the bottom of the pan.

Getting artsy with my layering.

Put a layer of uncooked lasagna noodles on top, using broken pieces to fill in the space at the end of the pan, if necessary. Spread half of the spinach/tofu mixture on top of the noodles and top that with half of the mushroom/squash mixture. Add another layer of noodles and cover the noodles with a generous layer of sauce. Add remaining spinach mixture and then mushroom mixture, and then cover with another layer of noodles. Cover the top layer of noodles with a generous portion of sauce and sprinkle with vegan cheese.

Cover the lot with a layer of foil and place in the oven. Bake for 45 minutes or until sauce is bubbly and vegan cheese is melted.

Ready for the oven! (once I put the foil on)

Emerald City Salad

I’ve been thinking about making this salad since I got my copy of Feeding the Whole Family. But frankly, I was scared. I was afraid of the raw dark leafy greens. But, looking for a quick-ish side dish and a variation on a green salad, I finally tried it.

Oh, man, is this a salad. My husband’s review:

“This salad is so good! I could eat this all day!”

My son tried it, my daughter refused to. You can’t take their word, though; their combined age is less than eight. I loved it, and I will be making it again. It seems like something that would be very easy to pack for a lunch at the park. And the kids won’t ask to share it, so more for me!

Speaking of kids, I did, in fact, keep my resolutions today. I played on the floor with them (I read the same Curious George story three times, which I think gets me extra credit), I took photos of them, I got goofy with them (a little. It’s only March 1st. I need to pace myself).

And I even kept track of the cute things they did. My son tried to give a block to a little one-year-old. He put his hand gently on her head and then put the block in front of her face. When she didn’t take it, he tried to hit her in the head with it, but I got there in time. He also managed to make me understand that he was asking for ketchup by repeating, “Det-dut!” over and over again, getting increasingly frustrated at my ignorance. My daughter built a dwelling for her stuffed toys out of materials she found in the yard to replicate the homes of early farmers. And she carried around her Andean Condor feather to show to everyone we met, but she was too shy to tell anyone what kind of feather it was. That was my job.

And I made a kick-A salad. There’s a great video of this on cookusinterruptus. Check it out, then go make yourself a salad. Oh, and I used red bell pepper and green kale, and I used olive oil instead of butter. And I used no cheese (and my husband didn’t add any to his serving! That’s how good this salad is!).

Emerald City Salad

Recipe reprinted from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This colorful salad is inspired by the beautiful deli salad at Puget Consumer’s Co-op, Seattle’s beloved chain of natural foods grocery stores. It is so popular that I have filled many classes with the mere mention that I would be demonstrating how to make this salad.


2 ¼ cups water or stock
1 tablespoon butter
1 teaspoon sea salt, divided
1 cup wild rice (black; ½” long)

¼ cup lemon juice
¼ cup olive oil
1 clove garlic, minced
½ cup chopped fennel bulb, core removed
½ of a red or yellow pepper, diced
½ cup chopped red cabbage
½ cup chopped Italian parsley
2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale, or collards)
Salt and pepper to taste
Pecorino or gorgonzola cheese (optional)

Bring water or stock to a boil.  Add butter, ½ teaspoon of the salt and rice.  Bring to boil again, cover, lower heat and simmer 60-65 minutes.  Check to see that until all water is absorbed by tipping the pan to one side.  How to cook wild rice is described in a separate video.

Combine lemon juice, olive oil, garlic and remaining ½ teaspoon of salt in a large serving bowl.  Add fennel, red pepper, cabbage, parsley and then the greens.

Once rice is fully cooked, cool until it quits steaming but is still warm, and then spread like a banket on top of the greens.  When the rice cools to room temperature, toss rice, vegetables and dressing together. Taste the salad and adjust seasonings, some extra salt and/or lemon may be required.  Garnish with cheese if desired.

Preparation time: 1 hour for wild rice, 20 minutes for salad
Serves 6-8

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♥ Irish Cream Cheesecake (via it’s a Greyt Vegan Life)

The photo that popped up when I reposted this was not of the vegan Irish Cream Cheesecake, but trust me, you’ll find the recipe if you follow the link below. And even more important, if you look through the cheesecake recipe, you’ll find the link to the vegan Bailey’s Irish Cream recipes (yes, there are three of them, one for sipping, one for mixing, and one for cooking!).

♥ Irish Cream CheesecakeHaving a birthday the same week as Valentine’s Day means that you rake in twice as many gifts. It also means twice the gift-giving stress for the romance-challenged male! But this year, Valentine’s Day was relatively easy on J since I all but picked out the gift myself. The only surprise was the type of animal (a sweet boy goat named Justin) that J sponsored in my name. For my birthday, J did something unbelievably sweet (or totally unimaginative … Read More

via it’s a Greyt Vegan Life

I made my cheesecake GF by using Mi-Dell Cinnamon Snaps instead of graham crackers for the crust.

And I think my springform pan is bigger than 9 inches across. I wonder if that could have contributed to some of the baking issues I had, or if that was all altitude. I also added a parchment paper circle to the bottom of the springform pan. I’m not experienced with springform baking, but I seem to recall that a parchment paper circle was somehow important. So I put one in there.

At any rate, I ended up intentionally overcooking my cheesecake because the middle of the topping was still liquid (almost as much as when I poured it on) after the cooking and sitting time were through. I think when I make this again, I’ll just adjust for the altitude immediately and cook it at 400 instead of 375. I’m betting that will take care of the problem.

Here are some photos of my cheesecake and vegan Irish cream.

One of the only decent in-process photos I have.

The other in-process photo I like. (Crust ingredients, before adding melted vegan butter.)

Overcooked, but yummy! Grated dark chocolate on top.

My daughter's piece. No Bailey's. She couldn't keep her fingers out of it, saying how yummy it was. But then she decided she didn't like it after getting a forkful of it.

My husband's piece, with Bailey's. I think any negatives resulting from overcooking were overcome by the Bailey's garnish.

Three of the four of us liked this fairly well. It lacks that tangy cheesecake taste, and has a little bit of a tofu flavor (just a hint…that’s overridden nicely by the vegan Bailey’s). I like it, though. The texture is quite nice, which was a relief after all of my undercooking/overcooking. We’re sharing a big hunk of this with my husband’s vegan coworker (he’s a single guy, and I like feeding him). We’ve got more left than we can handle, I think, so if you’re interested in trying some and live nearby, let me know. Quickly.

And because I like you so much, here’s the direct link to the vegan Bailey’s recipes.

Breakfast today: Teff!

What was that? I thought that said you were having ‘teff’ for breakfast.

Yes, you read that right. Teff.

That’s not really a word. You just made that up.

Not only is it a word, it’s an “ancient grain of Ethiopia.” It’s the smallest grain in the world (about the size of a poppy seed) and it’s also gluten-free. It’s high in iron and protein and fiber and yumminess. It comes in ivory or brown. The brown is darker in color (as you might have guessed) and has a slightly stronger flavor than the ivory.

What does it taste like?

I think it tastes kind of nutty. My daughter likes hers with just salt in it. My son and I like ours with frozen or dried fruit. Today I had frozen blueberries and a touch of maple syrup in ivory teff. It’s also good with chopped dates and walnuts, especially the stronger-tasting brown variety.

Where on earth do you buy teff?

I’ve found it at Whole Foods, but since it’s become a staple for us, I now buy it in bulk through Azure Standard. You can also buy it online.

OK, then, how do I make teff?

Teff is totally easy to prepare. It’s a 1-to-3 teff-to-water ratio. So, to make three servings, boil 3 cups of water in a saucepan. Add 1 cup of teff and stir. Cover, reduce heat, and simmer for 15 to 20 minutes or until the liquid is absorbed, stirring occasionally. The teff at the bottom of the pot will thicken first, so be sure to bring that up when you’re stirring.

Breakfast for Dinner

We waited all day for the snow to start.

I don’t know why, but something about waiting and waiting for snow made the day just drag on and on. That and the even-more-futile-than-usual task of trying to clean up the house. Entropy just got the better of us. I gave in, quit trying to clean, and helped my daughter cook up some pink play dough.

My daughter kneading pink homemade play dough.

We rallied in the evening, though. It helped that my husband brought home three bars of Chocolove Almonds and Sea Salt in Dark Chocolate (Whole Foods got me hooked on it and then didn’t carry it for weeks). One bar (3 servings my foot) gave me enough energy to do dishes and make breakfast for dinner while my husband and the kids were upstairs watching Curious George. It was the first time I’d made either of the recipes I used (both from Feeding the Whole Family by Cynthia Lair), and they turned out to be the perfect thing for dinner tonight. Nothing like leafy greens to give a mommy back her energy.

Breakfast for Dinner: Green Eggs (No Ham) and Healthy Home Fries from Feeding the Whole Family

One was Green Eggs (No Ham). I cooked the eggs a little more than the recipe called for (I like well-cooked eggs. When I get eggs that are the least bit runny, I have the same reaction Napoleon Dynamite did when he tried the egg-laden orange juice at the chicken farm). What was nice, though, was that the addition of the little bit of rice milk in the eggs when I whisked them up along with the moisture of the spinach at the end of the cooking process kept the eggs moist and fluffy even though I browned them like I always do. The kids even liked them. My daughter said, “Mmm! Spinach! My favorite!” I’m guessing you could substitute chard leaves if spinach is not your favorite.

The other recipe was Healthy Home Fries. I used russets rather than red potatoes because that’s what I had on hand. It was a simple but very satisfying accompaniment to the eggs. I ate them with ketchup.

I’m still thinking about decluttering and making plans for next month’s resolutions (I’m planning to take some kind of class as part of January’s “Explore” theme, but I can’t decide what to take), but I’m trying to give myself a break from all the decluttering talk.

So, have yourself some yummy breakfast for dinner (or breakfast for breakfast). You’ll need your strength to tackle all of the post-holiday decluttering and re-stashing of decorations. Unless, of course, you celebrate holidays on the Orthodox Christian calendar, in which case you still have another week to go, and you’ll probably need your strength to get through the run-up to all of the celebrations to come, but you won’t be able to eat the eggs because you’re fasting. If this is your situation (or if you’re vegan full-time), Cynthia Lair’s book has a recipe for Tofu Vegetable Breakfast Burritos you might like to try. Have I mentioned this is my favorite cookbook?

Green Eggs (No Ham)

reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Prep time: 10 minutes

Makes 2-3 servings

4 eggs

2 T water or milk

1/2 t sea salt

1 T butter (I used olive oil)

1 c baby spinach leaves (I used ~1.5 cups cut-up grown-up spinach leaves)

1/4 grated cheese, optional (my family made these into burritos with cheese, but I didn’t cook it in)

Whisk together the eggs, water, and salt in a bowl. Heat a 10-inch skillet over medium heat. Add the butter; when it melts, add the eggs.

Using a heatproof rubber scraper, gently stir the eggs as they cook, lifting the curds from the bottom of the pan. When the eggs are nearly cooked, add the spinach and the cheese, if desired. Cover briefly (less than 1 minute) to wilt the spinach.

Remove from the pan when the eggs appear light and fluffy, but still shiny and wet (I think I’ve already made it clear that mine looked dry and lightly browned when I removed them from the pan). Serve immediately.

Healthy Home Fries

reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

Prep time: 25 to 30 minutes

Makes 4 servings

6 red potatoes, cut into 1/4-inch-thick slices

1 T extra-virgin olive oil

1 onion, cut into half-moons

1/2 t sea salt

Freshly ground pepper

Place potatoes in a steamer basket and steam 7 to 10 minutes until tender.

Heat oil in a large skillet. Add onion and sauté until soft. Add steamed potatoes, salt, and pepper. Flip potatoes occasionally until browned on both sides. Serve warm. (My family added them to their burritos with the green eggs and cheese. I ate them with ketchup.)

Cinnamon Rolls and Ugly Eggs: My Morning in Pictures

My husband took the kids to the playground and then out to lunch in advance of the snow storm this afternoon. I dedicated my alone time to preparing and eating food and getting dough on the camera.

First, I made Ugly Eggs. My preferred breakfast is one that I can make with whatever I happen to have in the house. Ugly Eggs fits this definition well because you can put pretty much anything in it. I’ve used peppers (both sweet and hot), mushrooms, asparagus, beans, potatoes, kielbasa, breakfast sausage, pepperoni, chopped turkey lunchmeat (not all at the same time).

If you, too, want to make Ugly Eggs, saute some veggies and meat together in a skillet. For this morning’s Ugly Eggs, I used 1/2 bell pepper, 1/2 small onion, and some chopped up leftover ham. While the veggies and meat are cooking, whisk up three eggs with some salt and pepper. When the stuff in the pan has begun to brown, pour in the eggs. Keep agitating with the spatula until they’re done to your liking (I like my eggs slightly browned, but I seem to be in the minority). Spoon into a bowl and eat with a fork (if you’re me) or a big spoon (if you’re my husband). If you’re neither me nor my husband, I suppose you can make up your own mind about what sort of utensil to use.

Some people put cheese on top. I do not.

Inspired by the decadence of my Ugly Eggs, I decided to make GF/CF cinnamon rolls. You can find the recipe I used here: Living Without – Cinnamon Rolls – Recipes Article. I didn’t have sweet rice flour so I used millet flour. I think next time I make these, I’ll try using the King Arthur multi-purpose GF flour. I ground my rice flour myself, but it wasn’t quite as fine as I would have liked. It didn’t stop me from devouring half of the cinnamon rolls within a couple of minutes of taking them out of the oven, though.

And now, the visual record of my food adventure this morning (as I try out the slideshow function on WordPress):

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