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This recipe can be made for dinner one night and the next morning, served for breakfast. If you have an oven-safe pan, then you can cook as directed, but half way through, move it to cook under the broiler. I would have done that myself, but don’t have the necessary pan. The eggs will still cook perfectly fine without the broiler, just make sure the flame is low and you keep it covered. Cook time depends on the pan you use. For the potatoes, I used a mixed bag from Trader Joe’s (which included purple potatoes). Feel free to add your favorite veggies to this recipe (just adjust other veggie amounts).

INGREDIENTS

• 1-2 tablespoons olive oil
• 4 small red potatoes (washed, dried, and sliced)
• 2 cups fresh baby spinach
• 1 teaspoon garlic
• Sea salt and pepper, to taste
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded cheese

DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 7-15 minutes, or until eggs are firm.

Rating:

4 out of 5 penguins liked this.

Yesterday, I had to make one of the hardest and easiest decisions I’ve ever made. My dog, Chewy, has been suffering from congestive heart failure for the last week or so. Yesterday, he had really bad labored breathing and vomiting, so I rushed him to the vet. They tried medications, but nothing was working. My boyfriend and I felt that it was in the best interest of Chewy if we put him down. He was suffering so much. There’s no way I could have put him through anymore tests.

I rescued Chewy from the streets of San Bernardino in mid-2004. He’s been my “son” ever since. He will be missed terribly!

I brought this dish to a dinner (after a funeral viewing) and every single person said they loved it and wanted the recipe! This recipe comes from Sandy T. on AllRecipes. Make sure you start step 3 with step 1. I found that the asparagus can take up to 20 minutes to cook.

INGREDIENTS

• 1/4 cup vegan or regular butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups vegetable broth (plus a little extra…Swanson is recommended)
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 cup cashew halves

DIRECTIONS

1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 10-20 minutes, until rice is tender and liquid has been absorbed. (You may have to add more broth at this time. Use your own judgement on the cooking time)
3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. Mix asparagus and cashew halves into the rice mixture, and serve warm.

Rating:

5 out of 5 penguins asked me for this recipe!

I didn’t think it was possible, but this recipe truely tastes like tuna salad! More of a cross between tuna and egg salad sandwich.

INGREDIENTS

• 1 (19 ounce) can garbanzo beans, drained and mashed
• 2 tablespoons Vegenaise or mayonnaise
• 2 teaspoons spicy brown mustard
• 1 tablespoon sweet pickle relish
• 2 green onions, chopped (optional)
• Salt & Pepper to taste

DIRECTIONS

1. In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
2. Serve on toasted bread of choice with favorite sandwich filling.

Rating:

5 out of 5 penguins fought over the leftovers!

This has been a classic in my home for 25+ years (yes, even before I was born) The original recipe calls for tuna, but if you can find it, tuno works great in this! Serve this with cold applesauce and hot rolls (with grape jelly). I like to eat my applesauce with each bite of casserole. If you are using tuno, it’s recommended to use the frozen kind (not canned) and about half of the roll. If you can’t find tuno or don’t want to use it, use extra celery or onion instead. I know tuno was a discontinued product (I happened to have 1 roll left and made casserole with it), but I have seen veg-tuna. Can’t vouch for how good it is though.

INGREDIENTS

• 1/8 – ¼ cup finely chopped onion
• ¼ cup chopped celery
• 1 tablespoon butter (real or vegan, none of that margarine crap)
• 1 ½ cups small sea shells (pasta)
• ¼ teaspoon salt (optional)
• ½ c. Cheddar cheese, shredded
• ¼ c. butter
• ¾ c. milk
• 1 can cream of mushroom soup
• 6 ounces tuno or real tuna (drained)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Boil water (with salt) for sea shells. Cook 7-10 minutes.
3. While the water is starting the boil, melt 1 tablespoon butter in small pan. Add celery and onion and cook until tender.
4. Drain pasta and return to pan. Add butter and cheese. Stir until melted. Add milk and stir. Mix in remaining ingredients (including celery and onion) and pour into a casserole dish.
5. Bake for 25-30 minutes. If desired, add a little bit of cheese on top during the last 10 minutes of baking. Serve with warm rolls and applesauce.

Rating:

5 out of 5 penguins loved it!