Coconut Milk French Toast

My New Year's Resolution was to start blogging again because I miss it so.  And really, when my life is this beautifully hectic, carving out a few minutes feels more critical (see Campbell here, he joined us in September and our hearts are singing!!).  

Since January, I have spent way too much time worrying about how I would explain my absence in this "I'm back" post, feeling guilty I had let so much time pass.  Then yesterday a best friend reminded me that guilt is an emotion we choose.  I can just be back. 

So I'm back, and I'm back with Coconut Milk French Toast because it has become a weekend favorite. I may not always have the time to do a full photo shoot on the SLR, but luckily for you the iPhone 6's new camera feature is pretty darn amazing. 

Coconut Milk French Toast with Apples & Nuts

Ingredients

• 1 cup coconut milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon of cinnamon 
• 4 large eggs 
• 1 tablespoon ground flax seed 
• 6 - 8 slices of good bread
• 6 tablespoons of butter or coconut oil 
• 2 apples, cored and sliced into 8ths
• 1/4 cup slivered almonds

Directions

• Whisk the coconut milk, vanilla, cinnamon, eggs and flax seed together in a shallow pan
• Melt two tablespoons of butter or coconut oil in a large frying pan over medium heat, and sautée the apples and almonds for 4 - 5 minutes, turning frequently so as not to burn.  Remove from the pan to cool
• Soak both sides of as many pieces of bread that will fit in the same pan in the coconut egg mixture
• Melt 1 tablespoon of butter/coconut oil per two slices of bread in the same pan, and when just bubbling, lay your french toast
• Let cook a few minutes until the egg firms, flip and repeat
• Keep warm in the oven until all toast is cooked up, top with the apples, nuts and a little maple syrup

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing

For years, I skipped holiday stuffing opting for more mashed potatoes or starchy corn pudding. Perhaps it was my aversion to raisins (or any fruit in a savory dish) or dislike of those boxed, horribly hard croutons. Then I tried Bobby Flay's wild rice and goat cheese stuffing, and my oh my am I a convert!!  Stuffing is now hands down my favorite part of any holiday meal. We enjoyed it on Thanksgiving, and I will whip it up again this Sunday for the Christmas table. 

While Bobby's recipe is delicious on its own, I've made it enough times to alter it slightly for our tastes. Unsurprisingly to any regular LaurenLivingLocally reader, I added some kale. I also took the sausage down a notch in spiciness to accommodate the mixed palettes of our family. Lastly, I omitted parsley...the cardboard of herbs in my opinion. Otherwise, it is true to the original form and we enjoy every single flavor-packed bite.

The second best part of this stuffing recipe is the leftovers. Poach an egg, serve it for breakfast the next day and I promise you will be one happy camper.  The real question is why do we only serve scrumptious stuffing on the holidays? That has got to change! One of my 2012 food resolutions: Eat more stuffing! 

Bobby Flay's Wild Rice, Sausage & Goat Cheese Stuffing
Courtsey of Bobby Flay & the Food Network

Ingredients

• 2 cups wild rice
• 6 cups water / follow your rice directions
• 1 pound diced sweet sausage (or spicy chorizo if your table can hack it!) 
• 5 tablespoons unsalted butter
• 1 large white onion, diced
• 1/2 cup diced carrots 
• 1/2 cup diced celery (optional)
• 1 cup washed, de-stemmed and loosely chopped kale
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme, chopped
• 1 loaf country-style bread, cubed (either day old, or toasted in the oven for crunchiness)
• 2 to 4 cups chicken stock 
• 12 ounces goat cheese
• Freshly ground black pepper
• Kosher salt

Directions

• Preheat the oven to 375 
• Combine the water, rice and 1 tablespoon of salt in a large sauce pan. Bring to a boil, reduce to low heat and cook for 1 hour and 15 minutes, (or follow directions on package).  Drain and set aside 
• Melt the butter in either your final baking dish or a saute pan over medium heat, and cook the sausage, onions, carrots and celery until done.  Add the garlic, herbs & kale, and saute another 2 minutes, mixing frequently
• Combine the bread, goat cheese, 2 cups of stock and rice with the vegetable sausage mixture and mix well to coat and melt the cheese.  It should be very moist, so add more stock if needed.  Add a few cranks of salt & pepper, and either bake in this dish or transfer to a large buttered baking dish
• Bake, uncovered for 25-30 minutes.  Remove and let rest 10 minutes before serving
• If you make this the day before, or want to enjoy it again in the morning, simply add a bit more stock and reheat for 20-25 minutes. 

Getting Started

 

A No-Justice to Deliciousness Final Product Photo 

 

Breakfast Stuffing with a Poached Egg!

Uncle Steve's Homemade Granola

My Uncle Steve makes the best granola.  I quite literally look forward to trips to the Michigan cottage so that I can enjoy a heaping bowl of it each morning. He had just roasted a big batch when I arrived this past summer and I carried a half gallon bag home on the plane.

After getting my sticky paws on the recipe, I decided to share it with you here since it is a cinch to whip up (mix, toss, roast!) and provides weeks of morning enjoyment.  I am even toying with the idea of bagging it up for holiday gifts this year at the office. Who wouldn't prefer homemade granola over a cheapey bottle of red wine? Okay, maybe that's the pregnant me writing.

But.... there is a big but. If I am honest, it is really is a stretch to call this recipe local. While I purchased the goods from freshdirect.com and the labels "say" bagged in New York, I clearly know coconuts don't grow on trees here in Westchester. The one local component is the honey. Delicious local honey procured at the farmer's market. So forgive me, dear reader, for bending the rules with this recipe.  Roast this granola yourself and I trust all will be forgiven.

Uncle Steve's Homemade Granola
Ingredients

• 5 cups old fashioned oats (not instant)
• 1 cup wheat germ
• 1 cup unsweetened coconut chips
• 1 cup unsalted sunflower seeds
• 1 cup pumpkin seeds/pepitas
• 1/4 cup sesame seeds
• 1/2 cup flax seeds
• 1/2 cup chopped unsalted nuts of your choice (almonds, walnuts etc.)
• 1/2 cup safflower oil
• 3/4 - 1 cup of local honey 

Directions

• Pre-heat the oven to 225 degrees
• Mix all the dry ingredients together
• Warm the oil and honey, and pour into the dry ingredients.  Mix well to coat
• Bake for 2.5 - 3 hours, stirring well every half an hour 
• Store in sealed containers and enjoy! 

The start

The dry ingredients

Local honey

The final product: delicious granola to enjoy with milk and fruit