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Slow Cooker Apple French Toast Casserole

Posted on January 7, 2013 by Kaitlin

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

French Toast with Maple-Apple Compote

Posted on October 10, 2011 by Kaitlin

I love French toast. I may or may not have had dreams about Sabrina’s French Toast (in the Italian Market in Philly) but I always have a bit of eater’s remorse when I realize how many calories I managed to consume before 10 am. I must not be the only one, because Cooking Light had a lighter French Toast recipe that takes advantage of seasonal apples in their most recent issue. Ingredients (4 servings): Compote: Cooking spray 1 teaspoon butter 3 sliced and peeled Fuji apples 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon French toast: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup 2% reduced-fat milk 1 teaspoon vanilla extract A pinch of salt 2 large eggs, lightly beaten 4 knotted challah rolls 2 teaspoons butter, divided Powdered sugar (optional) Prepare the apples. Peel the apples and slice into somewhat even sizes so that they cook evenly. If you cannot find Fuji apples, Cooking Light suggests substituting Liberty, Pink Lady, or Jonahold apples because they will maintain their shape while cooking. Heat a saute pan over medium heat and coat the pan with cooking spray. Melt 1 teaspoon butter and add the apples. Cook for … Continue reading →

Maple-Soy Glazed Salmon

Posted on June 17, 2011 by Kaitlin

Are you ready for the easiest salmon recipe, perhaps ever? The name says it all: maple-soy glazed salmon. You just use equal parts maple syrup and reduced sodium soy sauce. Ingredients: 2 pieces of 5 oz salmon fillets, skin on 2 tablespoons maple syrup 2 tablespoons reduced sodium soy sauce salt and pepper, to taste Combine the maple syrup and soy sauce. Top the salmon fillets with salt and pepper. Drizzle the maple-soy mixture equally over the salmon. I bought my salmon from a supermarket in Wilmington that inexplicably only had salmon without the skin. What the heck? Normally, I would just grill the salmon, skin side up for 2-3 minutes and then flip the salmon, skin side down and cook until done. Because we had to take into account the whole no-skin issue, we wrapped the salmon in tin foil and popped it on the grill for a good 10 to 15 minutes. (Special thanks to Kevin and Tim for doing the actual grilling part!) It still turned out great! The sauce caramelizes a bit, adding some sweetness to the salmon. I really wish it could have been straight on the grill to add some charring … Continue reading →

Vegan Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts

Posted on March 11, 2011 by Kaitlin

New York Times recently had an article with a recipe from Carmen Quagliata, the executive chef at Union Square Café. The recipe was for a perfect winter dish: Vegan Roasted Brussels Sprouts, Butternut Squash and Apple with Candied Walnuts. Usually when searching for Brussels sprouts recipes, bacon is almost always included, so I was happy to find a somewhat healthy alternative. I thought Ash Wednesday would a great to try out this recipe for dinner. Ingredients for Brussels sprouts: 1 ½ cups Brussels sprouts, trimmed, halved 2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks (my local market was out of these options so I used two Pink Lady apples) 1 shallot, cut crosswise into 1/4-inch slices 2 tablespoons olive oil 5 fresh sage leaves Salt and freshly ground pepper ½ tablespoon maple syrup Preheat the oven to 375 degrees. While it is heating up, prep your Brussels sprouts, butternut squash, apples, and shallot. To trim the Brussels sprouts, cut off the rough white stem and then cut the sprout in half. If any outer leaves fall off discard them … Continue reading →