Preheat the oven to 350 degrees. Coat a bundt pan with non-stick cooking spray.
Combine the butter, sugar, and 1 teaspoon cinnamon in a microwave safe bowl. Microwave on high heat for 2 minutes, stirring every 30 seconds. Pour into the bundt pan.
Layer the apples and walnuts evenly over the caramel. Set aside.
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water, and the remaining 2 teaspoons of cinnamon. Beat for 2 minutes. Pour over the apple caramel mixture.
Bake for approximately 45 minutes. Begin checking for "doneness" after 30 minutes. A toothpick poked in the center of the cake should come out clean. When cake is done, remove from the oven and cool in pan for 10 minutes.
Carefully invert the cake onto the cooling rack. Allow to cool completely before transferring to a serving plate.
Another Meatless Monday is ready for the record books. I have to say I rather like the challenge and subsequent creativity that this little experiment is providing. As a money-saving and health enhancing exercise it is good for Mama D’s Kitchen.Â
This week’s adventure was Vegetable Hash. I must give a good bit of the inspiration to a recipe I found in Cooking Light Magazine. While the ingredients were basically the same, I took a few liberties with quantities and techniques. I added “Toads in the Hole” to my version. This is the odd name that I use to describe a slice of bread with a hole cut out of the middle in which an egg is cooked to perfection or however the eater likes it. This was a staple when my kids were growing up. It was quick, easy, and could be eaten out of hand and on the run since mornings were not always pleasant in Mama D’s house.
Added color and a spark of flavor was provided by Roma tomatoes, parsley and green onions. The eggs, of course need no introduction. An added flavor component was “Herbs de Provence”. This is a dried herb blend that includes flavors that run the gambit from savory and marjoram to fennel and lavender. My blend smelled woodsy and a little sweet and when used in the correct measure gave an interesting depth of flavor. My word to the wise is add this a little at a time. In moderation it is interesting and pleasant, but too much and it becomes an ill-mannered Frenchman.
My Recipe Notes:Â I kept this on the light side using only 2 teaspoons of olive oil. My trusty box of good chicken stock added a little moistness as needed. A non-stick fry pan gave the eggs a fighting chance to come out intact. A lid was crucial to allowing the eggs to cook properly and insure the vegetables were tender crisp. Finally, I used a mixture of shredded Romano cheese and crumbled Feta to garnish the dish. Any hard or crumbly cheese would work. Go with whatever you’ve got on hand. This could probably serve four people, but they’d be raiding the refrigerator before bedtime, so it served the two of us lavishly, but still without guilt.
This rated 5 stars on the “Dear Husband Scale” so it will be making future appearances. Vegetable Hash could wander into Fall and Winter Meatless Mondays with a change of seasonal veggies and seasonings. Hope you’ll give this a try, and as always make it your own. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Love, Mama D
Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes.
As you are cooking the vegetables add the chicken stock as needed to keep things moving.
Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
Carefully scoop out the hash into shallow bowls. Top with the grated cheese
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
Cooking for one is what you make it. You can settle for boring or you can romance your plate with delicious food that you love. An omelet can be boring or it can be a delectable taste treat. I opted for the latter.
My omelet was filled with earthy Crimini Mushrooms, subtle shallot, and fragrant garlic. Joined by Blue Cheese it  was a sophisticated yet comforting supper. Too bad I was the only one to enjoy it.
This is how I made mine...use the vegetables you love or have on hand. Add meat or not, but add some cheese, it tastes good and helps glue things together.
Servings
1
Servings
1
Breakfast Wrap Sandwich
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This is how I made mine...use the vegetables you love or have on hand. Add meat or not, but add some cheese, it tastes good and helps glue things together.
Heat the olive oil in a medium fry pan. Add the onions and cook until they begin to soften. Add the peppers and cook for 2-3 minutes until the peppers begin to soften.
Add the spinach and garlic to the pan and cook stirring frequently until the spinach is wilted and the garlic is fragrant.
Scramble the eggs and add to the pan. Cook and stir over medium low, adding half of the cheese. Heat until the eggs are set to your liking.
Sprinkle the remaining cheese on the flat bread and top with the eggs. Roll up carefully and let sit for 1 minute. Cut in half and enjoy.
