Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Archives for October 2016

Soyrizo Potato Breakfast Bake

October 21, 2016 by VPKDana

Soyrizo Potato Breakfast Bake is a flavorful and simple dish to prepare! Fluffy English muffin pieces topped with spicy soyrizo, potatoes, eggs, veggies, and cheese make a very filling breakfast.

Soyrizo Potato Breakfast Bake is a flavorful and simple dish to prepare! Fluffy English muffin pieces topped with spicy soyrizo, potatoes, eggs, veggies, and cheese make a very filling breakfast.Soyrizo Potato Breakfast Bake has become my new favorite dish for laid back brunches. It is so easy, and so delicious…especially with a few spoonfuls of salsa or some avocado slices to pile on top. You can prepare it the night before serving, too, to let you join in on the get together. Prepare ingredients as instructed. Cover baking dish and refrigerate overnight. When ready to bake, remove from refrigerator 30 minutes before baking.

Who doesn’t like a hot breakfast casserole on a leisurely weekend? But, not just any casserole! I’m talking a layer of fluffy, crisp Thomas Original English Muffins, spicy Trader Joe’s soyrizo, potatoes, bell peppers, onions and melty cheddar.

There are so many ways to serve this. Roll it up into a burrito or make a quesadilla and dollop some sour cream or salsa fresca on top.

If you have leftovers, you can freeze some burritos for a breakfast on the go. Some tips for freezing:

  1. Use fresh, room temperature burrito-size tortillas. Cold tortillas tend to crack when rolled. Since you want the burrito to hold the filling in a tight package, soft tortillas are a must.
  2. Choose any fillings you love as long as they aren’t too wet. Again, you want a tight, compact package, so drippy, wet fillings aren’t going to go over well.
  3. Assemble burritos with room temperature ingredients. It’s important to me not to let the burritos get soggy. If they are soggy before they even enter the freezer, they aren’t going to improve in the deep freeze. By using room temperature ingredients, I can avoid any steamy, soggy messes. Plus, they chill and freeze quicker, reducing the risk of freezer burn.
  4. Wrap them well. I usually make dozens of burritos at a time. As soon as they are rolled, I stack them in zip-top freezer bags. It’s rare that I’ve had them stick together. An alternative means of wrapping is to wrap each one individually in foil or plastic wrap and then store the whole lot in a freezer bag. This method is particularly helpful if you’re going to pack a few burritos for work or school.

Soyrizo Potato Breakfast Bake is a flavorful and simple dish to prepare! Fluffy English muffin pieces topped with spicy soyrizo, potatoes, eggs, veggies, and cheese make a very filling breakfast.I used a Potato Express to speed up the process. It’s like having a magic bag. 4 minutes in the microwave and out comes a perfectly cooked spud. I see a lot of late night ads. Knives that cut through tin cans AND tomatoes. Miraculous food choppers, ginormous cupcake molds, and various other seemingly useless objects. I saw the Potato Express at my local CVS, and I thought I’d throw caution to the wind and give this a shot. I’m SO happy I gave into the temptation for a cooking shortcut.

Soyrizo Potato Breakfast Bake is a flavorful and simple dish to prepare! Fluffy English muffin pieces topped with spicy soyrizo, potatoes, eggs, veggies, and cheese make a very filling breakfast.

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Soyrizo Potato Breakfast Bake
Author: VPKDana
Recipe type: Breakfast
Cuisine: American
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 8
 
Ingredients
  • ½ teaspoon olive oil
  • 8 oz. pkg. soyrizo
  • 4 Thomas’ Original English Muffins, cut into 1-inch cubes
  • 2 medium to large russet potatoes - cooked then cut into rounds
  • 2 Tbsp unsalted butter, melted
  • ½ medium yellow onion, chopped
  • 1 bell pepper, any color, chopped
  • 2 cloves garlic, minced
  • 1½ cup shredded cheddar cheese
  • 6 large eggs or 7 medium eggs
  • 1 cup fat-free milk
  • Salt & pepper to taste
  • ¼ Tsp. red pepper flakes
  • ¼ Tsp. cumin
  • ¼ Tsp. paprika
  • ¼ Tsp. sage
  • Dash of oregano
Instructions
  1. Cook potatoes and set aside to chop up when cooled
  2. Add olive oil to a medium skillet set to a medium-high heat
  3. Once hot, add garlic, bell pepper, and onion.
  4. Stir for 4 - 5 minutes or until veggies are softened.
  5. In another small pan cook soyrizo, crumbling with a wooden spoon as it heats.
  6. Cook until heated through, about 5 minutes.
  7. Add veggies to soyriizo, blend in spices except salt & pepper.
  8. Pre-heat oven to 350 degrees F
  9. Place English muffin cubes in the bottom of a greased 8 x 8-inch baking dish.
  10. Drizzle with melted butter.
  11. Add layer of soyrizo mixture
  12. Add layer of potato slices (I added some extra salt & pepper onto potatoes)
  13. In a large bowl, whisk shredded cheddar, eggs, milk, salt and pepper.
  14. Pour over top of casserole.
  15. Bake uncovered for 35-40 minutes
  16. Insert knife in the center and check that it comes out clean. Done
  17. Sprinkle with fresh green onions if desired.
  18. Let stand for 10 minutes before serving
3.5.3208

Cooking tunes: The Sex Pistols – Never Mind The Bollocks, The Ramones – We’re Outta Here, Misfits – Famous Monsters, Bad Religion – Recipe for Hate.

Writing tunes: New Order – Substance, The Specials – The Singles Collection, KROQ’s Flashbacks: Greatest Hits, The Replacements – Don’t Tell A Soul.

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Filed Under: Breakfast, Breakfast/Brunch, Brunch, Vegetarian cooking Tagged With: baked, bell peppers, brunch, easy, garlic, omnomnom, onions, Potato, simple, soyrizo, spicy, vegetarian

Blackened Manchego Potato Rounds

October 10, 2016 by VPKDana

Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.

Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness. Blackened Manchego Potato Rounds are a great dish to bring to a potluck. Show up all the fools that bring that boring store-bought potato salad.  This comfort food is sure to be a winner. The crumbly, nutty, sharp cheese and the veggie bacon add a smoky flavor to these potatoes.

So delicious. And if you happen to have leftovers, they make the most amazing hash – just chop them up and sauté them the next morning with a few onions and scramble in some eggs, for a hearty, tasty breakfast.

Other than planning for the roasting time (just under an hour), these couldn’t be easier and make the most fabulous side dish for just about anything.
Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.There are around 670 types of cheese in the world. They may share similar origins and even geographical backgrounds, but each have their own distinct make, taste, flavor, texture, and aroma
I went with a crumbling cheese with a spicy edge om it. You can grate whatever cheese you like best though.

Manchego is Spain’s most famous cheese. Produced in La Mancha in Central Spain, true Manchego is made from 100% sheep’s milk. Cheeses from Spain are commonly made from sheep’s milk because most of the territory is rocky and dry– unfriendly to cows but suitable for raising goats and sheep. The abundance of wild herbs on Central Spain’s grazing lands gives Manchego a special taste and aroma. Its flavor is zesty and exuberant, while its texture is firm, but not dry.

Manchego cheese substitutes:

  • Asiago – It has a milky, mild, sharp, full flavor with a pungent aroma. This makes it a versatile cheese to be used for melting, slicing, grating, and is often used in enriching the tastes of soups, pastas, sauces, sandwiches, salads, etc.
  • Pecorino Romano – It has a sweet and aromatic taste with a rubbery soft texture. As the cheese ages, it gets crumbly, flaky, grainy, and dense, while adopting a salty, spicy, smoky, and sharp flavor, and a nutty and strong aroma. It might not be palatable for everyone because of its extremely salty taste. But it does go really well when paired with a good, bold Italian wine or in small quantities as a garnishing over pasta, breads, and casseroles.
  • Zamorano – Zamorano is a popular Spanish cheese that is made from sheep’s milk, and not just any sheep, but the milk of Castilian and Churra sheep. The cheese originated in the Castile-Leon, Zamorano in Spain. This cheese has a pale yellow color and a crumbly, hard texture. If it is health you seek, you should know that the Zamorano cheese has 45% fat in it!
    Zamorano has a nutty and buttery taste and is often paired to compliment Zinfandel wines.

Blackened Manchego Potato Rounds are happy to host any cheese. I baked the cheese a little longer, so I had little crispy bits throughout.  Softer cheese that melts fast is ok too.

Blackened Manchego Potato Rounds are a damn near perfect combination of crispy and creamy. When they cool down a bit, the texture is still a mouth-watering mix of caramelized flavor and cheesy goodness.

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Blackened Manchego Potato Rounds
Author: Danaan
Recipe type: Side
Cuisine: Vegetarian
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Serves: 8
 
Ingredients
  • 3 pounds russet potatoes
  • 2 cups shredded Manchego cheese
  • 4 strips Sweet Earth Hickory & Sage Smoked Seitan Bacon
  • 6 Tbsp. Earth Balance butter, melted
  • 1 Tbsp. chopped fresh thyme
  • ½ Tsp. red pepper flakes
  • 1 Tsp. salt
  • ½ Tsp. pepper
  • 1¼ cups vegetable broth
  • 2 garlic cloves, lightly crushed and peeled
Instructions
  1. Place oven rack in upper-middle position of oven and heat oven to 475 degrees.
  2. Combine melted butter, broth, garlic, thyme, in a medium bowl.
  3. Square off ends of potatoes and cut into 1-inch thick disks.
  4. Dip potato slices in broth mixture.
  5. Use a layer of foil and some cooking spray so the potatoes don't stick.
  6. Arrange in a single layer in 2 metal baking pans.
  7. Add salt pepper, & red pepper flakes.
  8. Roast for 15 minutes.
  9. Remove pans from oven and use a spatula to flip potatoes over.
  10. Drizzle on more of the broth
  11. Place back in oven for 15 minutes.
  12. Cook veggie bacon and set aside on paper towel to drain.
  13. When bacon cools enough to touch, crumble it up and set aside.
  14. Remove pan from oven and flip potatoes one more time.
  15. Add cheese & bacon.
  16. Place back in oven until potatoes are tender & cheese melted, 5 to 10 minutes.
  17. Use scissors to cut up some scallions over the top and serve.
3.5.3208

Cooking tunes: Best Of Soundtracks Tarantino & Rodriguez

Writing tunes: Best of Soundtrack vol.2 (Rodriguez, Tarantino, Lynch)

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Filed Under: Appetizer, Brunch, Vegetarian cooking Tagged With: brunch, dinner, easy, foodcoma, foodporn, Manchego cheese, omnomnom, Potato, seitan, thyme, vegetarian

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Veggie Punk Kitchen

Veggie Punk Kitchen

Vegetarian cooking to a punk rock soundtrack. Along with vegetables and herbs from my own small backyard space, I'll collaborating with local urban farmers to create fresh, organic dishes with a think outside the recipe box flavor

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