Where has the month gone???
I had the horrifying realization yesterday that Thanksgiving is next week. Next week! I thought I still had two weeks left. When I was at Trader Joe's this weekend, I noticed the interest around the turkey case, and wondered what the rush was. Now I understand.
For Craving Ellie in My Belly this week, Liz of The Not So Skinny Kitchen chose Ellie's Peach French Toast Bake. I read the discussion about this recipe and noted that the egg mixture needed some doctoring since it was bland. Did I remember to do that? No. I read the recipe, which said to use cooking spray on your baking dish. Did I do that? No. It said to serve it with maple syrup and non-fat yogurt. Did I remember that? No. So what I ended up with was a bland, glued-to-the-dish breakfast that left a lot to be desired. But I could tell this one could be really great IF I followed the recipe, spiced up the eggs, and maybe grated in some orange zest. And the clean up would be easier if I sprayed the pan.
I had never made baked french toast before, and Ellie's recipe was so ridiculously easy that I'll definitely make it again with the changes noted. Thanks, Liz, for picking a recipe I never would have thought of trying!
Last week, Jessica of A Singleton in the Kitchen chose Ellie's Carrot, Green Apple and Mint Salad. Now, if you aren't already a follower of Jessica's blog, you really need to be. She is funny and real, and has a creative way with the recipes she makes. She participates in a number of cooking groups while pursuing her masters degree and working as a teaching assistant.
When I saw Jessica had chosen this recipe, I tried to wrap my head around it and couldn't. I wasn't sure how it would taste, but I trust Jessica and her palate, so I went for it. I used the food processor to shred the carrots and apple, mixed the dressing (mayo, non-fat Greek yogurt, cider vinegar, lemon juice and honey) in a bowl, did a quick chiffonade of fresh mint, and threw it all together. It took 5 minutes. OK, maybe 8. And it was DELISH. I tossed on some roasted salted peanuts, and it added a nice salty note. We had this with adobo chicken and brown rice, and it made a nice flavor profile. I will definitely make it again, but as Jessica suggested, I would increase the apple and decrease the carrot...I wasn't getting enough of the apple flavor, and I would use the julienne blade to get larger pieces of apple and carrot. In my opinion, the two elements that make this dish are the mint and the cider vinegar. Don't even think of using white vinegar in this one.
Thanks, Jessica, for picking a recipe that might have never been picked. We loved it! It lasted for several days, and was just as good on day 3 as it was the night I made it.
If you'd like the recipe, you can find it here.