Date: December 24, 2013 10:16AM
I used vegan Italian sausage and made homemade vegan cream of mushroom soup with coconut milk instead. Oh and I added sliced carrots. It was delicious.
Dinner in a pumpkin
Two Smallish Pumpkins, or 1 medium-large
1 pound Jimmy Dean sausage
2 Tablespoons balsamic vinegar
1 1/2 cups cooked quinoa
1/2 onion, chopped
2 teaspoon minced garlic
1 teaspoon Italian seasoning
1 tbsp brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 8 oz can tomato sauce
1 can cream of mushroom
1 can water chesnuts
1 4 oz can mushrooms
2 tbsp b. sugar + 1/2 tsp nutmeg, 1/2 tsp cinnamon (optional)
Wash the outside of the pumpkins. Cut the top of the pumpkin off, making sure to cut at an angle. Clean out the inside of the pumpkin and set aside.
Cook quinoa. Set aside.
Preheat oven to 350 degrees.
In a large skillet, brown the sausage in balsamic vinegar. Add garlic, onion, Italian Seasoning, brown sugar, nutmeg, and cinnamon, and saute.
Add tomato sauce, cream of mushroom, mushrooms, water chestnuts, and quinoa. Bring to a boil, then let simmer about five minutes.
Scoop mixture into the pumpkin, and replace the pumpkin top. Bake on a cookie sheet for 1-2 hours. Pumpkin is done when it starts to feel soft.
Date: December 24, 2013 12:25PM
Bacon, Egg and Cheese Strata
1 lb bacon
2 cups milk
1 teaspoon mustard powder
1 teaspoon salt
1 cup cheddar cheese, grated
6 slices bread
1 Grease a 9x13 glass baking dish and set aside.
2 Fry the bacon, drain on paper toweling, cut into 1 inch pieces.
3 Cube the bread into 3/4 inch pieces and set aside.
4 In a large bowl, beat the eggs.
5 Add the milk, mustard powder, salt, and blend well.
6 Stir in the bacon, cheese, and bread cubes.
7 Stir well to combine.
8 Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight.
9 Preheat oven to 350°F and bake for one hour.