Feb 1st Menu Development Results

The Pork Rice Bowl 

Here is what we came up with. Shredded Pork Loin, with Tri colored beans, tomato, Roasted corn, and roasted peppers. Chipotle cream made from non fat Greek yogurt and sour cream.
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Tried soaking the  rice pasta  in chicken stock to get a tender noodle without it splitting up. 

This is working so far. I baked it with cheese sauce and my wife liked it. Will make another batch tomorrow. 

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Steak and Eggs with Yukon Home Fries
Tri Tip steak worked well, I used a metal ring mold to press the hash browns in I took this from another restaurant that folks were impressed by this look. The Trip Tip had a coffee, rub that had some low salt and fresh cracked pepper style seasoning with a bit of palm sugar.
When micowaved for 1.30 min it was medium wellish but still very tender and good flavor. 

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French Toast 

Working on the new style of  French Toast that is modeled after a breakfast strata.  I first baked some Gluten Free Bread.
Found a wonderful 8 page guide on  GF bread baking tips 

                                           

The  crust is cut off and then layered in a baking dish with the ricotta filling  and then we pour in 2 cups of the 5:1 eggs that are seasoned with cinnamon and ground vanilla. This is a lot of eggs more than is used on your normal french toast. This then sits overnight so it will soak up the eggs totally. Then it will be baked. We can then cut it into servings that I think will micro beautifully. 

More to come tomorrow. 

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2 new Dinner dishes. 

To replace the chili and the pork bowl for dinner, we are thinking of a Rosemary baked  Chicken breast with roasted root vegetables and Blackened  Mahi Mahi, with our Hollandaise style sauce.