Chef Joan

I have been a cooking machine over here on Hewitt Drive.  Blue Apron has inspired me to try new recipes and has also renewed my appreciation for home cooked meals.  As I add recipe's to my recipe box I always title them with the name of the person who gave me the recipe.  The two below are my breakfast favorites.  Jana introduced me to the breakfast cookies and it was my first time eating almond meal.  I now try to substitute almond meal for flour whenever possible.  It has protein and fiber and helps me feel full longer.

Jana's Breakfast Cookies
3    large ripe bananas
1/4 cup coconut oil (heated to liquid)
1    tsp vanilla
2    cups rolled oats
2/3 cup almond meal
1/2 tsp sea salt
1    tsp baking powder
2/3 cup coconut (I substitute walnuts or almonds as Brian does not like coconut)
1/2 cup almonds
1/4 cup chocolate chips (I double this and maybe even triple it)

Preheat oven to 350.
Mash bananas, add coc oil and vanilla
Add oats, almond meal, baking powder, and salt
Stir until combined.
Add nuts, chocolate chips, and coconut
Spoon cookies on to parchment paper with a tablespoon.  Press the center of the cookie down to make the cookie flatter.  Makes about 30 cookies.
Bake at 350 for 14-16 minutes.

Texture is similar to a granola bar.  Can freeze and they thaw in minutes.




Tracy's Broccoli and Cheddar Frittata
8 large eggs
2 tbs water
olive oil
1 small red onion, diced
2 cups chopped cooked broccoli (can do more)
salt and pepper to taste
1/2 cup cheddar cheese

Separate 4 of the eggs, saving the whites.  Add remaining 4 eggs and 2 tbs water. Wisk together.
Saute onion over med heat, 5 minutes, add broccoli and cook additional 2 minutes. Season with salt and pepper.
Pour egg mixture over vegetables in skillet.  Reduce heat to medium low, cover, and cook until egg has set around edges.  (around 8 minutes)  You want the middle of the skillet to still be somewhat liquid.  Sprinkle with cheese.
Preheat broiler. Place skillet under broiler about 2 inches from the flame for 2 minutes or until surface is golden brown.

You can make this with any vegetables and can always add more egg if needed.



Both of these recipes have minimal kitchen clean up.  A lot less than gumbo at least.  I would love to post my gumbo recipe but I do not have exact measurements for the roux.  I will try to measure it out sometime.