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Aggkaka (Baked Pancake)

Aggkaka Aggkaka
3 Eggs, 2 Cups Milk, 1 Cup Flour plus..... 3 Eggs, 2 Cups Milk, 1 Cup Flour plus…..
aggkaka8 Aggkaka is Puffy in the Oven
Aggkaka, Ready to Slice

Aggkaka is a Scandinavian breakfast food that is the simplest to make. My sister, Lisa Lyles, discovered this delish food while working at Holden Village in Chelan Washington. If you remember 3, 2, 1,  you can memorize the recipe: 3 eggs, 2 cups milk, 1 cup flour, plus some butter, salt and sugar


  • 4 tablespoons butter
  • 3 eggs
  • 2 cups milk
  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt


  • Preheat your oven to 425 degrees
  • Melt 4 Tablespoons butter in a 9×13 inch baking pan in the hot oven.
  • In a medium bowl whisk 3 eggs a minute or two.
  • Whisk in 2 cups milk and then 1 cup all-purpose flour, 1/4 cup sugar and 1/4 teaspoon salt just until blended.
  • Pour batter over the melted butter and place in the oven.
  • Bake 25-30 minutes or until very puffy and lightly browned
  • The puffiness falls right away, so if you want your guests to visualize this, make sure they are standing at the oven.
  • Cut into 9 squares to serve.
  • You can serve with sifted powdered sugar, maple syrup, fresh or cooked fruit….
  • It’s great reheated as leftovers too!
  • Adding sliced apples to the melted butter and cooking them slightly in the oven before pouring the batter over them is yummy too ūüôā

Presto! Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Quick Gazpacho From Your Pantry!

Quick Gazpacho From Your Pantry!

Ingredients Ready to Pulse and Whirl

Ingredients Ready to Pulse and Whirl

Although I love the intricacies of an elaborate recipe and in depth cooking techniques, I ADORE EASY when the taste is outstanding! Such is the case here today. Roasted red peppers found in jars on the shelves of our grocery stores are one of the best bargains and most time consuming ingredient you can find. You often will get three whole red bell peppers in one jar! The peppers can be kept whole or cut into various size pieces. Here we will chop them to a chunky consistency to make Gazpacho.

Gazpacho is a traditional Spanish style soup that is served cold. The soups are chopped or pureed mixtures which are red or white in color.  The red gazpachos are made primarily of tomatoes with broth and other vegetables. The white gazpachos are made of bread, almonds, cucumbers,broth and olive oil. I have eaten them pureed silky smooth and chopped to a super chunky hearty style.  I find the stick blenders are another easier device to use than the food processor. They are much less expensive, easier to clean and provide closer eye contact with the food you are chopping.

So, combine the following ingredients in your food processor or a large bowl to blend up with your stick blender:

1  12-oz jar roasted red sweet peppers, drained (you may choose to add all or some of this liquid to your soup. I added half)

2  14.5 oz cans No Added Salt diced tomatoes

1 1/2 cups Lower Salt/Sodium Chicken Cooking Stock (My fav is Kitchen Basics)

2  Tablespoons olive oil

1 Tablespoon snipped tarragon

1 teaspoon celery seed (celery salt is a substitute)

1 teaspoon minced garlic

1/2 teaspoon sugar

Pulse to desired consistency. Serve cold or at room temperature. Garnish and add at serving time some or all of the following:

Chopped cucumber

Chopped fresh tomato

Fresh tarragon sprig



Crushed red pepper flakes

Balsamic vinegar

Chickpea 2 with Olives & Dried Herbes

Chickpea, Olives & Dried Herbs

Chickpea, Olives & Dried Herbs

Margee Smith introduced this recipe to me through the cookbook by Patricia Wells, Bistro Cooking.It is very similiar to the Chickpea recipe I posted last month. Here I experimented with kalmata olives and oil-cured olives, fines herbes and herbes de Provence, chianti red wine vinegar and balsamic vinegar. Each combination tastes great. Fines Herbes is a dried combination of four: parsley, chives, chervil & tarragon. Herbes de Provence is more floral and contains a variety of flavors. Both mixtures are French, so they are delicious! If I had to make the choice I would use the fines herbes, balsamic vinegar and kalmata olives ūüôā

In a medium bowl combine:

1 -15-oz can chickpeas/garbanzo beans, rinsed and drained

1/2 cup finely minced onion

1/2 cup pitted olives cut into 1/4’s or 1/6’s, kalmata or oil-cured

5 cloves garlic, minced

In a small bowl whisk together:

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar, aged or red wine vinegar

1 tablespoon dried fines herbes or herbes de Provence

1/2 teaspoon salt

1/4 teaspoon freshly crushed black pepper or more

Pour marinade over chickpea mixture. Mix well, cover and refrigerate 1-2 days before serving. Stir several times.

Serve at room temperature.

Spanish Tortilla/Frittata

The tortilla initial cooking on the stovetop before baking

The tortilla initial cooking on the stovetop before baking

Platter from Breda (Girona) in Catalunya.

Platter from Breda (Girona) in Catalunya.

Authenic serving platter inverted onto tortilla

Authenic serving platter inverted onto tortilla

Spanish Tortilla

Spanish Tortilla

1 pound fresh sweet mini peppers, halved & roasted or 2 cups bottled roasted red peppers in brine, drained and cut into 2 inch x 1 inch pieces

1 pound small round potatoes

12 large eggs

1 cup milk (optional soy milk, almond milk, or heavy cream)

2 ¬Ĺ cups grated manchego and romano cheeses

1 teaspoon salt

¬Ĺ teaspoon pepper

2 teaspoon dried thyme leaves or 2 Tablespoon fresh thyme leaves

2 tablespoons olive oil

1 medium size yellow onion, chopped

4 large cloves garlic, minced or pressed

Classico brand Spicy Tomato Sauce with red peppers

  • Preheat oven to 350 degrees with rack in upper third.
  • In a large saucepan place potatoes and cover with water. Bring to a boil.
  • Simmer until potatoes easily give to a fork prick, about 5-10 minutes.
  • Drain and cool on a towel to room temperature.
  • Peel potatoes if desired. Set aside.
  • In a large bowl whisk together eggs, milk, cheese, salt, pepper and thyme.
  • In an oven safe 10-inch non-stick skillet, heat olive oil.
  • Saute onion until tender. Add garlic and stir ¬Ĺ minute. Do not brown garlic.
  • Add the roasted mini peppers and heat through and stir.
  • Over medium heat pour the egg mixture over the peppers.
  • Cook until edges are set, a few minutes.
  • Slice the potatoes in 1/4 inch slices.
  • Layer the potatoes over the egg mixture. They will sink just under the surface.
  • Place in the oven and bake until the center is set. An inserted knife should come out clean. The edge should be puffed and golden in spots. Cool at least 10 minutes.
  • This can be served in wedges from the saut√© pan, or inverted onto a platter.
  • Serve hot with a roasted red pepper tomato sauce.

Makes 8-10 entrée size servings or 12 tapas servings

Curried Couscous

This is a versatile recipe and requires no cooking! You can add other favorite bits to make your own twist! Use more veggies and dried fruits if you like.

The original recipe is from The Barefoot Contessa by Ina Garten. Try using cooked quinoa in place of the couscous to make it higher in fiber and gluten free.

I usually make a single recipe because it makes at least 4-8 cups, depending how much veggies and fruit you add. Today I made 4 recipes which I mostly gave to the Midland Open Door food pantry!


1 1/2 cups couscous

1 tablespoon butter

1 1/2 cups boiling water

1/2 cup nonfat Greek yogurt

1/2 cup extra virgin olive oil

1 tablespoon white balsamic vinegar

2 heaping teaspoons curry powder (Madras) or more

1/2 teaspoon tumeric or more

1 1/2 teaspoon salt

1 1/2 teaspoons black pepper

1 cup diced raw carrot or more

1/2 cup dried currants or more

1/2 cup golden raisins or more

1/2 cup slivered almonds or more or pine nuts

3 scallions, thinly sliced or more

1/2 cup diced red onion or more

1/2 cup dried cherries or more

1/2 cup red bell pepper, diced or more

1/2 cup mini sweet peppers, diced optional


  1. In a medium bowl place the couscous. Melt the butter in the boiling water and pour over the couscous. Cover and let the couscous soak 5 minutes. Fluff with a fork.
  1. In a small bowl whisk together the yogurt, olive oil, vinegar, curry, tumeric, salt and pepper. Season to taste. It should have a lot of flavor. Pour over the fluffed couscous and mix well.
  1. Add the vegetables, dried fruit and nuts. Mix well

Fluff couscous and water with a fork

Mix dressing with a whisk

Thoroughly mix dressing with couscous

Add the colorful vegetables

Add the dried fruits and nuts

Mix all together with a big spoon

Voila! You have a salad that is cold, refreshing, healthy and will be a favorite!