I apologize for the lack of updates this week. Between Halloween, Election Day & Katie's birthday, we have been real busy. We have lots of produce to use up so expect many more updates this week!
Here is what Kenny made for brunch today:
Roasted red potatoes:
5 red potatoes, quartered
3 Tbsp paprika
1 Tbsp sea salt
1/2 Tbsp white pepper
2 Tbsp canola oil
Toss potatoes with all ingredients, and put on an oiled or sprayed sheet pan. Bake in a preheated 350 degree oven for 45 minutes.
Scrambled egg whites with spinach, roasted red peppers and emmentaler:
2 1/2 cups egg whites
1 bunch fresh spinach, washed and chopped
3 bulbs garlic, chopped finely
4 roasted red peppers, julienned
3/4 cup shredded emmentaler
salt & pepper to taste
Saute spinach and garlic until tender in a skillet set to medium until tender (4-5 minutes). Add red peppers and seasoning, stirring until almost cooked (5-7 minutes). Add egg whites and cook until 165 degrees (7-8 minutes). Top with the emmentaler cheese. Turn off heat and add a lid, allow to sit for 3-4 minutes or until cheese is melted.
Serve it up with some toast. (and some ketchup -Kenny)