Egg Nog

Suggested Piece: Multipurpose 5 Qt (MP5)

Ingredients

2 c. heavy cream

1 c. unsweetened plain almond milk

3/4 c. powdered monk fruit

4 large eggs

1/2 tsp. vanilla extract

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

Rum extract to taste

Directions

Separate the egg yolks from the whites. In a bowl, stir the egg yolks until smooth. Set aside the egg whites. In a blender or with an immersion blender process monk fruit until powdery fine. Add almond milk, heavy cream, powdered monk fruit, and beaten egg yolks to MP5, and place on medium-low heat (200F). Whisk almost constantly for 10 to 15 minutes. Cover and reduce heat to 160F for an additional 10 to 15 minutes, stirring occasionally. The mixture should not be hot enough to simmer. Turn off the heat. Add vanilla extract, nutmeg, and cinnamon, and whisk until spices are well-mixed (they will not completely dissolve). Let stand to cool, and then cover and refrigerate for at least a few hours or overnight to chill.

For serving:

When the eggnog is chilled, use fine mesh or cheesecloth to strain the liquid for a smoother drink. Pour into individual glasses, and top with additional nutmeg and garnish with cinnamon sticks. Optionally for a foamier drink: Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, and serve. Optionally for an alcoholic drink: Add desired alcohol to each serving glass, and pour the chilled eggnog over it, stirring a bit.

Rice & Quinoa Breakfast Pudding

Suggested Piece: 2 Qt. Saucepan/Small Skillet

Ingredients
2/3 c. quinoa
½ c. long grain brown rice
3-4 c. almond milk, unsweetened
1 tbsp. chia seeds
1 tbsp. + 1 tsp. honey
1 tbsp, + 1 tsp. unrefined organic brown sugar
1 ¼ tsp. salt
1 tbsp. vanilla extract, or more to taste
3 tsp. pumpkin pie spice

Directions

Pour the quinoa & rice into saucepan. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — use the crease on the palm-side of your finger. Cover with lid and cook over medium heat until Vapo-Valve™ clicks rapidly, then reduce heat to low for approximately 20-30 minutes. Meanwhile combine almond milk, chia seeds, honey, brown sugar, salt, vanilla, and pumpkin pie spice in separate bowl; allowing chia seeds to expand in milk mixture. Stir in milk mixture with cooked quinoa and brown rice. Serve immediately! 

Sweet Corn & Cheddar Pancakes

Suggested Piece: 11” Square Griddle

Ingredients
1 c. gluten free pancake mix
2 eggs
2 c. corn, cut off the cob (2-3 ears)
½ tsp. salt
½ tsp. cumin
3 scallions, finely chopped
½ c. milk or dairy-free alternative
½ c. cheddar cheese (#1 cone)

Directions

Place all ingredients into a bowl and mix thoroughly to combine. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, pour a few tablespoons of pancake mixture onto griddle for each pancake; do not overcrowd. Cook pancakes for about 2 minutes, or until bubbles begin to form on the edges, and they can easily be flipped over with metal turner. Cook pancakes for 2 more minutes on other side until golden brown.

Continue cooking remaining batter. Serve pancakes warm, or at room temperature, as they are or topped with chopped seasoned tomato, salsa, hot sauce, or sour cream.

Recipe also found at https://recipes.saladmaster.com/recipe/sweet-corn-cheddar-pancakes

Queso & Beef Dip with Baby Bell Peppers

Suggested Piece: 3 Qt. Sauce Pan with Perforated Basket and 1 Qt. Sauce Pan

Ingredients

1/2 lb. ground beef
1/2 c. unsweetened, original almond milk
1 1/2 c. sharp cheddar cheese (#1 cone)
3/4 c. low-fat, plain Greek yogurt
1/2 c. Rotel Diced Tomatoes and Green Chilies
1 bag mini sweet peppers, halved lengthwise, stemmed and seeded

Directions
Degrease the ground beef by cooking it in the Perforated Basket over 1/2 inch of water in the 3 Qt. Sauce Pan on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! In a 1 Qt. Sauce Pan, heat almond milk until Vapo-Valve clicks. Remove from heat and add cheese. Stir until completely melted. Add Greek yogurt, diced tomatoes, and ground beef; stir until combined. Serve with halved mini sweet peppers.