Cottage Cheese Egg White Scramble

An ej original recipe!

 

And he said with a loud voice, "Fear God and give him glory, because the hour of his judgment has come, and worship him who made heaven and earth, the sea and the springs of water." - Revelation 14:7

 

1/2 c Egg whites

1/4 c Cottage cheese

Skillet sprayed with non stick spray

Seasonings to your taste

Mrs Dash table blend

Seasoned salt 

Umami seasoning from Trader Joe's

Dehydrated Hash Brown Green Onion Tenderloin Sauté

"You are the LORD, you alone. You have made heaven, the heaven of heavens, with all their host, the earth and all that is on it, the seas and all that is in them; and you preserve all of them; and the host of heaven worships you. - Nehemiah 9:6

 

 

An ej original recipe!

1 c dehydrated hash browns, hydrate with water for 10 minutes, drain well on paper towels

2 green onion, chopped

1/2 c Seared and thin sliced Tenderloin, I keep this in the freezer  

Olive oil

Salt 

Pepper

Place oil in skillet, heat to medium, toss in onions, season.

Cook until tender, add Tenderloin.

Add hash browns, mash flat with spatula. 

Cook 5 minutes, flip, cook another 5 minutes until crispy.

Serve with Texas Pete's hot sauce!

Beef Tenderloin with Persillade Relish

26 Eight days later, his disciples were inside again, and Thomas was with them. Although the doors were locked, Jesus came and stood among them and said, "Peace be with you."

27 Then he said to Thomas, "Put your finger here, and see my hands; and put out your hand, and place it in my side. Do not disbelieve, but believe."

28 Thomas answered him, "My Lord and my God!"

29 Jesus said to him, "Have you believed because you have seen me? Blessed are those who have not seen and yet have believed." - John 20:26-29

Can't even express how good this was!

Made a few changes but nothing major.

My inspiration came from the America's Test Kitchen recipe.

The relish is yummy!

1 4-1/2 lb extreme peeled prime beef Tenderloin (Costco)

Rub

2 1/4 t kosher salt

1 t black pepper 

1 t baking soda

2 t roasted garlic, mashed 

1 T olive oil

Potatoes

3 T olive oil

2 bags of tiny Yukon gold potatoes

5 scallions, diced

2 T roasted garlic

1 T smoked paprika

Salt and pepper

1/2 c water to deglaze the pan

Persillade Relish for serving

3/4 c diced parsley

1/2 c olive oil

6 T mild pepper rings, diced, plus 1 t of the brine

1/4 c capers, rinsed and diced 

1 scallion, diced

1 T roasted garlic 

1 t sugar

1/4 t each kosher salt and black pepper 

Mix well.

Beef directions 

Make the rub. 

Pat dry beef.

Turn under small thin tail, tie with kitchen string every 2 inches.

Cover beef with rub and let set out at room temp for 1 hour.

Potatoes directions

In a large metal roasting pan, heat the oil over 2 cooking eyes , add the scallions, garlic and seasoning, cook until scallions are tender. 

Take off stove eye and add water.

Scrape the bits off bottom and stir into water mixture.

Add potatoes and stir around to coat.

Bake in a 425 oven for 20 minutes.

Remove from oven and stir again.

Direction to finish 

Turn heat to 300 and add beef to top of potatoes.

Put in middle rack and add pan back in oven.

Bake 55 minutes or until internal temp is 120 degrees. 

Turn on broiler and roast 5-10 minutes to develop a slight crust.

Remove to cutting board, tent with foil, rest 15 minutes.

Slice and put a thin layer of the relish down the middle.

Pantry and Freezer Smoked Chicken White Chili

And in anger and wrath I will execute vengeance on the nations that did not obey.  - Micah 5:15

 

An ej original recipe!

2 c smoked chicken, shredded, thaw from freezer

1 pint Pinto beans, pressure canned, drained 

1 qt and 1 pint chicken bone broth, pressure canned

1 can niblet corn, drained

1 tiny can mild green chilies

1/8 c Herdez mild guacamole salsa

1 small Onion, thin sliced 

2 T Roasted Garlic

1 c soft cream cheese 

1/4 c heavy cream

1 T Toasted cumin

1 T Oregano

1 T Chili powder

1/4 c fresh chopped Cilantro 

1 t clarified butter

1 t olive oil

Add butter and oil to Dutch oven, heat on medium.

Add onions and garlic, sauté till tender, then add all dry seasonings, bloom spices for 1 minute and add smoked chicken.

Now add stock, corn, beans, chilies, guacamole salsa, cream and cream cheese. 

Turn to low and simmer 15 minutes.

Make a cornstarch slurry to thicken.

Add fresh chopped cilantro.

Serve with tostada chips.

Polish White Borscht

1 When Jesus had spoken these words, he lifted up his eyes to heaven, and said, "Father, the hour has come; glorify your Son that the Son may glorify you,

2 since you have given him authority over all flesh, to give eternal life to all whom you have given him.

3 And this is eternal life, that they know you, the only true God, and Jesus Christ whom you have sent. - John 17:1-3

Totally delicious!

ej original recipe!

 

 

 

1 lb kielbasa or smoked sausage, cut into 1 inch pieces, I keep baked smoked sausage in the freezer so that is what I used

4 c Water

1/4 c Butter

2 T roasted Garlic 

1 small Onion, sliced  

1 Leek, sliced

2 medium Yukon Potatoes, microwave 2 min each side, covered, set aside to cool

1 large Bay leaf

1/2 c 4 % fat Cottage cheese or sour cream

1 T Flour

1/4 t prepared Horseradish 

1 t Kosher salt

1 t Cracked Black pepper

1/4 t sugar

.

Add butter to a small skillet, heat and add onions, garlic and leeks.

Sauté 10 minutes and set aside.

Mash cottage cheese with a fork.

Add flour and horseradish.

Set aside.

Boil eggs and set aside to cool, peel and slice right before serving.

Garnish to dress each bowl

2 Boiled egg, sliced lengthwise in half

1 t Dill, to dress bowl soup

1 t Parsley,to dress bowl of soup

Place water in a pot.

Add sausage and bay leaf, boil 20 minutes to make stock.

Remove sausage and bay leaf.

Slice the sausage into thin pieces, set aside.

Take the slightly cooked potatoes, skin and cut into small cubes.

Add the Leek mixture.

Add to stock.

Boil 15 minutes.

Dip out 1/2 c of stock.

Add to cottage cheese flour mixture, stir, then into the stock for thickening. 

Cook another 10 minutes. 

To serve, add potato broth mixture to bowls.

Place eggs on one side and sausage on the other.

Sprinkle dill and parsley over top.

Add a tiny amount salt and pepper to egg.

Enjoy!!