Author: tlkitchen

food blogger, recipes

Breakfast Egg Muffin

tlkitchen

Breakfast is hands down my favorite meal of the day! Who can resist potatoes and pancakes, french toast, veggie sausage, carrot bacon..oh yeah and these egg muffins! Egg muffins are perfect for a quick grab and go breakfast. They don’t take a lot of time to make and they taste amazing! This recipe features Morningstar veggie bacon to add a little uh-huh to our uh! (Whatever that means) I invite all breakfast loving foodies to try this recipe out and let me know what you think!

What you need:

  • 6 Large eggs (1 egg per muffin)
  • 4 Strips of Morningstar veggie bacon, chopped
  • 1/2 Yellow onion, chopped
  • 1 Large Jalapeno, chopped
  • 1/2 Cup shredded cheddar cheese
  • 1/3 Cup plain almond milk
  • Salt and black pepper to taste

Method:

  • In a large mixing bowl, whisk eggs with milk. once mixed well, add in chopped onions, jalapeno and veggie bacon and whisk.
  • Add salt and pepper to taste
  • Add shredded cheese and whisk.
  • In a non-stick muffin tin add in your egg mixture. Fill each muffin leaving about 1/2 inch of space on the top, allowing the egg to expand.
  • Bake on 350 for 10-15 minutes
  • Rest for 3 minutes before serving
  • Enjoy!
food blogger, recipes

Perogies with Tofurky Sausage and Peppers

tlkitchen

If you don’t know what a perogie is, they are small dough dumplings stuffed with potatoes and cheese. I first had perogies years ago while in college. A friend of mine, bought some from the store and it was love at first bite. I pretty much stuck with the store bought brand for years because it was all I knew but one day I decided it would be fun to make them homemade. Now I don’t think I can ever go back to store bought because they were amazing!!! When I did some research on perogies, I discovered that there origin is Polish and commonly served with sausage and peppers. Of course you can get very creative with how you make them but for my first time I “kept it simple.” Give the recipe and try and let me know what you think!

What you need:

For the dough

  • 4 cups of all purpose flour
  • 1 cup of warm water
  • 1/4 cup of milk
  • 2 TBSP of sour cream
  • 1 large egg
  • 1 TSP of salt

For the filling

  • 2 lbs of peeled and chopped potatoes
  • 1 cup of milk
  • 1 stick of butter
  • 2 TSP of salt
  • 1 TSP of black pepper
  • 1 TSP of garlic powder
  • 8 oz of shredder extra sharp cheddar cheese
  • 2 chopped green onion stalks

Others

  • 1 pack of tofurky Italian vegetarian sausage
  • 1 orange or yellow pepper
  • 1 red pepper
  • 1 large yellow onion
  • 2 chopped garlic cloves
  • Optional: olive oil for the Pan searing option
  • Optional: extra butter for top of dough

Method:

Filling

  • Peel and chop potatoes and boil until tender. You want to make sure you chop them in small cubes to make it easier to mash.
  • Drain potatoes and add to a large mixing bowl along with milk and butter
  • Use a whisk or a fork to mash and mix together
  • Once mixed add seasonings, cheese and green onion and mix well

Dough

  • In a large mixing bowl whisk together water, milk, sour cream and salt
  • Start by adding just 2 cups of flour at a time and whisk until dough forms (You can also use a mixture if you have one handy but a whisk or you hands work just fine)
  • Once all the flour is added and mixed start kneeing the dough adding in just a sprinkle of flour at a time until dough no longer sticks to the bowl.
  • On a floured surface, continue kneeing dough for a few minutes and form a ball
  • Using a rolling pin, you want to roll out your dough until it’s at 1/8th of an inch thick. (You can guess here…there is no way of really knowing for sure, just make sure its not thick)
  • I used a regular glass cup to cut of the circles for my individual perogies!
  • Once you used all the space you can to make circles you can grab the extra dough, re-roll it out and get a few more circles

Continuing on

  • Now to stuff your circles, you want to stretch out the circle going along side the diameter. Then add 1 to 1 1/2 TSP of filling into each circle
  • Use of fork to help close the ends and add to a baking sheet
  • If baking the perogies, brush the outside of each one with a little butter
  • NOTE: You can pan sear them instead of baking*** I have tried both ways and I loved them both! If pan searing just add a little olive oil to your pan and sear of each side until crispy
  • If baking, place in oven on 350 degrees and bake for 25 minutes
  • While perogies are baking, chop peppers, onions, tofurky sausage and garlic cloves.
  • Saute mix all together
  • Once perogies are out of the oven, add sausage pepper mix on top
  • And ENJOY!!
food blogger, home, recipes

Vegan Falafel w/ Dill Sauce

tlkitchen

Like most foodies I am a sucker for huge flavor and this falafel recipe gives me just that! These falafels are super easy to make and full of so much flavor, you’ll forget it’s vegan. Definitely in the top 10 of favorite tlkichen recipes. Try it for yourself and share your experience! I would love to know what you think.

What you need:

  • 1 bag of dry chickpeas (soaked in cold water and refrigerated over night) or as an alternative, 2-3 cans of chickpeas (no soaking required).
  • 1/3 cup fresh parsley , chopped
  • 2 garlic cloves, minced
  • 2 tbs of cumin
  • 1 tbs of ground cloves
  • 1 tsp of black pepper
  • 2 tbs of flour
  • Panko bread crumbs
  • Pitas
  • Roma tomato
  • Spinach

Dill Sauce:

  • 1 container of original hummus
  • 1/2 cup of fresh dill
  • Fresh lemon juice (1 lemon)

Method:

  1. If using dry chickpeas, boil in a pot of water for about 1 to 1 1/2 hours and drain. If using canned peas, skip this step, rinse and drain peas and move to step two.
  2. In a food processor combined chickpeas, garlic, cumin, ground clove and black pepper. Process until completely mixed. (add a little water to help with mixing . Mixture should still have texture, do not make it smooth).
  3. Now add flour and parsley into mix and process until flour is mixed in.
  4. Create medium sized balls and roll each ball into panko bread crumbs until the outside is coated
  5. Add oil of choice into a pan, just enough to coat the bottom and cook falafel balls until golden brown.
  6. For the dill sauce: Process hummus, fresh bill and lemon juice together until smooth (yes, that’s it..super easy and this sauce is amazing).
  7. Warm your pita, dress it with chopped tomatoes, spinach (onions if you like) and a few falafels. Add a little sauce
  8. ENJOY!