Tear the break into chunks and layer in the bottom of a (large) greased baking pan
Wilt the spinach if fresh, thaw if frozen; drain and add over the bread
Add the sausage and cheese.
In a pan stir together about 1 cup each of milk and cream, or 2 cups half and half with paprika, salt and pepper (salt is optional, cheese can add a a lot already. Paprika is important). Beat in the eggs.
Add the mix to the pan.
Bake for about an hour, cut into squares and serve for brunch, accompany with fruit.
2⅔ cups rolled oats (use old-fashioned, not quick or instant).
1½ cups all-purpose flour.
1 tsp baking soda.
½ tsp salt.
1 cup dried cranberries
6 ounces white chocolate, broken into pieces.
½ cup walnut halves, finely chopped.
1 cup (2 sticks) unsalted butter.
1⅓ cubs firmly packed light brown sugar.
1 tsp ground cinnamon.
2 large eggs.
1 tsp pure vanilla extract.
Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.
Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.
This last time I added 1 cup each of hemp seed and chia seed. I started out by toasting in coconut oil the flax, hemp, chia, sesame and wheat germ all stirred in together. This had a fabulous nutty taste once toasted. I sent whole nuts through the food processor for bits instead of whole – next time a nut grinder might be better for more even chunks, but still good. I used coconut oil instead of canola oil in the syrup and I think it was much better.
Artichokes – 2 8oz cans (in water, not oil!), drained
Mushrooms – 1lb; sliced, washed
Chicken – 5 breasts, cut in half
1.5 cups chicken broth
½ cup cream
½ cup milk
¼ cup sherry
3 TB butter
4 TB flour
Parmesan Cheese, grated or shredded
Preheat oven to 350
Butter or oil a casserole dish (8×12) – I use olive oil.
Layer the mushrooms and artichokes in the bottom of the dish.
Precook the chicken in sherry – I basically sautée it in sherry until it looks cooked on the outside and I tend to trim it well, and cut into tenders.
Layer the chicken in the pan on top of the artichokes and mushrooms.
Add to the sherry: broth, cream, milk, salt & pepper to taste, and butter, and bring to boil. I added a little more sherry at this point because I used it to rinse the rest of the cream and milk from the measuring cup. Feel free to vary proportions to taste.
Whisk in the flour a tablespoon at a time to thicken the sauce, but you want sauce, not gravy, so not too much!
Pour liquid over the chicken and artichokes.
Add a layer of breadcrumbs (I use unseasoned panko ones)
I typically serve in a bowl, and have yogurt or labneh available to add as it is quite hot. The recipe is flexible, add or remove veggies and meat as desired. What makes it ‘this’ jambalaya recipe is the chorizo, wine, and lots of garlic.