A Family of Foodies
My family Christmas was full of quality time spent together. Since Christmas fell on a Sunday this year, we worked our Christmas traditions around our Sunday church service. You can tell we aren’t kids anymore, since sleeping in was more important than early morning Christmas presents! We still enjoyed our traditional Christmas breakfast of egg casserole before church, but with a few veggie twists for me. Since I can remember, my mom has made a church cookbook breakfast stratta with pork sausage, eggs, cheese, and bread cubes. She still made the traditional favorite for my dad and sister, but adapted another casserole recipe for me.
The original recipe is from Simply Living Healthy, and I sent it to my mom a few months ago knowing how much she loves jicama. She made it for my family when they went to Florida, and wanted to make it for me as well. Instead of using sausage, she added more mushrooms for meaty texture. The jicama adds a great sweet crust, and the dairy-free, veggie and protein packed casserole will keep you full all morning. Check out our vegetarian twist, or head over for the original recipe!
After church, we enjoyed surprising each other with thoughtful gifts. My sister searched high and low for a fun teapot for me, and my parents surprised me with a great new knife, set of mixing bowls, French press, and a few other fun kitchen gifts. But it turns out I am not the only foodie in the family! My sister got a waffle iron, an immersion blender, and an apron, and my mom got a new electric pasta maker! We spent the rest of the day playing with our new toys.
We couldn’t get my mom’s pasta maker to work that day, which was a huge bummer. The dough has to be the perfect consistency to not get stuck in the extruder, and we couldn’t get it to work. We gave up for the afternoon and broke out my hand roller, so we still got to enjoy fresh pasta with homemade sauce for Christmas dinner! (My mom persevered and finally got the right dough consistency yesterday, so the electric pasta maker will stay!)
Our Christmas celebrations will continue for the week, since my mom, sister, and I are all home and work-free. My sister and I are delivering our last Christmas present to our parents tonight: a gourmet dinner at home! On the menu: petite beef wellington, warm beet salad, lobster ravioli, and rum poached pears! Come back tomorrow for the recipes and pictures!
Jicama Breakfast Casserole
adapted from Simply Living Healthy, serves 4-6
12-14 ounce jicama (weight is before peeling and shredding)
8 ounces white mushrooms, sliced
1 tablespoon olive oil
1/2 medium roasted red bell pepper, peeled, seeded and chopped
1/4 cup coconut milk
salt and pepper to taste
Saute mushrooms in olive oil over medium heat. Don’t over crowd the pan, as you want the mushrooms crispy. (This may require cooking in two batches depending on the size of your pan.) Peel the jicama and shred the root. Press between paper towels to absorb as much water as possible. Press into a glass pie dish as a crust. In a separate bowl, beat eggs and coconut milk. Layer the mushrooms and roasted red pepper over the jicama, and then pour the egg mixture over top. Season with salt and pepper. Cover the dish and bake at 375 degrees for 35-40 minutes. Remove the top and bake for 7-10 more minutes. Cut into slices to serve.