time is love

Beef short rib steak

Beef short rib steak

Tamago yaki omelette

Tamago yaki omelette

gyoza

gyoza

richest dark chocolate ferrero

richest dark chocolate ferrero

S’mores Pie - Milk chocolate pudding, sticky dark chocolate fudge, toasted marshmallows and graham crackers

S’mores Pie - Milk chocolate pudding, sticky dark chocolate fudge, toasted marshmallows and graham crackers

Key lime pie

Key lime pie


Frozen Single-Serve Oatmeal with Almonds & Dried Cherries
Makes about twelve 1/3-cup pucks (4 to 6 servings)
2 cups old-fashioned rolled oats 3 1/2 cups water 1/8 teaspoon salt Honey, brown sugar, agave or other sweetener, to taste (optional) 1/2 cup dried cherries 1/3 cup almonds, roughly chopped 2 tablespoons shelled pumpkin seeds (pepitas)
Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)
Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.
Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.
To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.
Recipe Notes
Steel cut oats can be used in place of rolled oats. Adjust the amount of water and cooking time according to package directions.
Any combination of nuts, dried fruit or seeds can be used on top of the oatmeal.

Frozen Single-Serve Oatmeal with Almonds & Dried Cherries

Makes about twelve 1/3-cup pucks (4 to 6 servings)

2 cups old-fashioned rolled oats
3 1/2 cups water
1/8 teaspoon salt
Honey, brown sugar, agave or other sweetener, to taste (optional)
1/2 cup dried cherries
1/3 cup almonds, roughly chopped
2 tablespoons shelled pumpkin seeds (pepitas)

Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)

Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.

Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.

To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.

Recipe Notes

  • Steel cut oats can be used in place of rolled oats. Adjust the amount of water and cooking time according to package directions.
  • Any combination of nuts, dried fruit or seeds can be used on top of the oatmeal.

Country Ham and Onion QuicheServes 12
For the crust2 1/2 cups all-purpose flour 1/2 cup grated Parmesan1 1/2 cups (2 1/2 sticks) cold, unsalted butter, cut into cubes 1 teaspoon saltPinch cayenne pepper
For the fillingOlive oil, to taste1 cup chopped sweet onion, preferably Vidalia (about 1 large)1 cup chopped country ham (or cooked bacon or pancetta)1 cup grated Gruyere cheese2 cups heavy cream 1 cup whole milk8 large eggs1 tablespoon kosher saltWhite pepper, to taste
Preheat oven to 350°F.
For the crust, add the flour, Parmesan, butter, salt, and cayenne to the bowl of a food processor fitted with the S-blade. Pulse until the mixture just starts to resemble coarse cornmeal; there should still be some visible pieces of butter. Gently pat the mixture evenly into the bottom (but not up the sides) of a 12-inch x 18-inch half sheet pan. Refrigerate for 30 minutes, then bake until pale golden in color, about 20 minutes. Remove from the oven and allow to cool while making the filling.
For the filling, heat a tablespoon or two of olive oil in a saute pan over medium heat. Add the onions and cook until translucent and tender, about 6 to 8 minutes. Sprinkle the onions, ham, and Gruyere evenly over the baked crust.
Add cream, milk, eggs, salt, and pepper in a blender and mix until frothy. Remove and discard any foam from the top. Pour the custard evenly over the onion-ham-cheese mixture, directly into the crust.
Bake the quiche until the custard is set, about 33 to 38 minutes. Remove from the oven and allow it to cool for a minimum of 15 minutes, or wait to serve at room temperature. Cut into 12 large rectangles or small squares; serve with a dollop of sour cream and garnish with sprig of Italian parsley for color.

Country Ham and Onion Quiche
Serves 12

For the crust
2 1/2 cups all-purpose flour
1/2 cup grated Parmesan
1 1/2 cups (2 1/2 sticks) cold, unsalted butter, cut into cubes
1 teaspoon salt
Pinch cayenne pepper

For the filling
Olive oil, to taste
1 cup chopped sweet onion, preferably Vidalia (about 1 large)
1 cup chopped country ham (or cooked bacon or pancetta)
1 cup grated Gruyere cheese
2 cups heavy cream
1 cup whole milk
8 large eggs
1 tablespoon kosher salt
White pepper, to taste

Preheat oven to 350°F.

For the crust, add the flour, Parmesan, butter, salt, and cayenne to the bowl of a food processor fitted with the S-blade. Pulse until the mixture just starts to resemble coarse cornmeal; there should still be some visible pieces of butter. Gently pat the mixture evenly into the bottom (but not up the sides) of a 12-inch x 18-inch half sheet pan. Refrigerate for 30 minutes, then bake until pale golden in color, about 20 minutes. Remove from the oven and allow to cool while making the filling.

For the filling, heat a tablespoon or two of olive oil in a saute pan over medium heat. Add the onions and cook until translucent and tender, about 6 to 8 minutes. Sprinkle the onions, ham, and Gruyere evenly over the baked crust.

Add cream, milk, eggs, salt, and pepper in a blender and mix until frothy. Remove and discard any foam from the top. Pour the custard evenly over the onion-ham-cheese mixture, directly into the crust.

Bake the quiche until the custard is set, about 33 to 38 minutes. Remove from the oven and allow it to cool for a minimum of 15 minutes, or wait to serve at room temperature. Cut into 12 large rectangles or small squares; serve with a dollop of sour cream and garnish with sprig of Italian parsley for color.


Bacon, Potato & Egg Breakfast Casseroleserves 6 as a main dish
4 slices thick bacon, cut into strips about 1/2-inch wide1 large yellow onion, peeled and diced1 yellow bell pepper, cleaned out and diced4 cloves garlic, minced1/3 cup sun-dried tomatoes, chopped2 teaspoons salt, divided8 large eggs1 cup milk, fat content between 1% and 4% (whole)1 teaspoon fresh-cracked black pepper2 cups shredded cheddar cheese3 cups frozen diced potatoes, unthawed
Heat the oven to 350°F. Lightly grease a 13x9” baking dish with baking spray or olive oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don’t worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.
Serve immediately with fruit and rolls or toast.
Note: • This recipe calls for frozen potatoes for the sake of convenience. But if you don’t have frozen potatoes and would prefer to use fresh potatoes, substitute one medium potato for each cup of frozen potatoes. Prick the potatoes several times with a fork, then place in the microwave on a paper towel. Cook on HIGH for 8-10 minutes, or until the potatoes are just barely tender. Dice and proceed with the recipe.

Bacon, Potato & Egg Breakfast Casserole
serves 6 as a main dish

4 slices thick bacon, cut into strips about 1/2-inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, chopped
2 teaspoons salt, divided
8 large eggs
1 cup milk, fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded cheddar cheese
3 cups frozen diced potatoes, unthawed

Heat the oven to 350°F. Lightly grease a 13x9” baking dish with baking spray or olive oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft — about 5 more minutes. Turn off the heat and let cool slightly.

In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don’t worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)

When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit and rolls or toast.

Note:
• This recipe calls for frozen potatoes for the sake of convenience. But if you don’t have frozen potatoes and would prefer to use fresh potatoes, substitute one medium potato for each cup of frozen potatoes. Prick the potatoes several times with a fork, then place in the microwave on a paper towel. Cook on HIGH for 8-10 minutes, or until the potatoes are just barely tender. Dice and proceed with the recipe.