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gluten free recipe

Spinach Pesto Egg Bake

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spinach pesto egg bake

Spinach Pesto Egg Bake

Want a great tasting easy to make breakfast?  Who doesn’t!  Our spinach pesto egg bake is the dish that fits the bill.  We just made these and our guests loved them.  It doesn’t take a lot of prep time nor does it take a lot of ingredients but it delivers lots of flavor.  Depending on the size of your family you can double or triple the recipe if you are having the entire family over for the holidays.  Another idea would be to make extra spinach-pesto egg bakes and freeze them.  The night before put one in the refrigerator and the next morning pop it in the microwave for a minute or so (or until hot).  What a great way to get a good hearty breakfast. You probably couldn’t prepare a bowl of cold cereal that quickly!  Pictured above is our spinach pesto egg bake with chicken and apple sausage and tomato slices with mozzarella cheese and basil leaves.

Ingredients:

  • 1/4 cup of pine nuts
  • 1 cup frozen cut leaf spinach (14 oz pag thawed, squeezed to drain)
  • 1 cup cottage cheese
  • 1 cup shredded Monterey Jack cheese (4 oz):
  • 1/4 cup basil pesto
  • 6 eggs, beaten
  • 1/4 cup milk
  • 1 medium tomato, chopped
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • Fresh basil leaves

Directions:

  • Preheat oven to 375 degrees F.  Lightly spray 4 (10 oz) custard cups or ramekins with cooking spray.  Place cups on a cookie sheet with sides (so they don’t slide off the cookie sheet when removing from the oven).
  • Toast the pine nuts (place the pine nuts in an ungreased heavy skillet and cook over medium heat for 5-7 minutes stirring frequently until nuts begin to brown, then stir constantly until light brown).  Be careful not to burn the nuts.
  • In a medium bowl, mix spinach, cottage cheese, Monterey Jack cheese, pesto and toasted nuts.  Stir in the eggs (salt and pepper to taste) and milk until well blended.  Divide the mixture evenly among the cups.
  • Bake 25-30 minutes or until set.  Cool two minutes then top with tomato and Parmesan cheese and garnish with basil.

In the interest of keeping this easy to make you can buy the basil pesto rather than making your own, which is easy to do especially if you have an herb garden and grow basil as we do.  For those that want to be in control of what goes into your food I am providing our basil pesto recipe below:

Ingredients:

  • 2 cups packed fresh basil leaves
  • 1 clove garlic (more of less depending on your preference)
  • 1/4 cup pine nuts
    2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste+
  • 1/2 cup freshly grated Pecorino cheese

Directions:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth and mix in the cheese OR
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw before use and stir the olive oil and cheese into the mixture.

This recipe is gluten free and vegetarian!

Just a reminder, you can find all of our recipes on our website, itemized by category.  A new recipe is posted every month so bookmark that page and check back often to see whats cooking at The Carriage House Inn Bed and Breakfast in historic Lynchburg, Virginia.  If you don’t want to cook then come stay with us and we will serve you our four-course legendary breakfast each morning.  Reservations can be made on-line or by calling 434.846.1388.

Kathy and I hope you enjoy our spinach pesto egg bake.

White Chicken Chili or Turkey Chili

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Photo by The Carriage House Inn Bed and Breakfast

White Chicken Chili

Thanksgiving is next week and you probably haven’t you thought about what you will do with all that left over turkey?  We have a white chicken chili recipe where you can substitute turkey for the chicken and have a turkey chili. This is a meal that we often serve when we have family and guest visiting that will warm you from the inside out.

I love Thanksgiving.  It is a holiday where friends and family can gather and enjoy all the blessings we have.  Of course the turkey dinner is always a big plus.  If you are lucky you have enough to have leftovers you won’t have to cook for a couple of days.  For some reason turkey leftovers tast just as good on Friday and Saturday.  And who doesn’t like turkey sandwiches, but before you use up all the turkey you may want to make a hearty chili.

This recipe is great all year round, but during the winter months this will warm you up and satisfy your appetite.  Another great thing about this recipe is there is very little cooking, just throw the ingredients into a crock pot and 8 hours later dinner is served!  Typically we use a rotisserie chicken that we buy at the supermarket when making this, but if you have leftover turkey then substitute the turkey for the chicken

Ingredients:

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (or combination of colored peppers)
  • 4 cans cannelloni or great northern beans, rinsed, drained
  • 1 1/2 cups chicken stock, divided
  • 1 can diced, mild chilis, drained
  • 12 oz package white shoepeg corn, frozen
  • 1 rotisserie chicken or 4 poached chicken breasts, shredded

Instructions:

  • Saute onions, garlic and green pepper in oil until translucent and soft. Add 1 cans beans and 1/2 cup chicken stock.
  • Puree in pan or transfer to and blend until smooth.
  • Place pureed mixture into the bottom of a 6 cup crock pot.  Add all remaining ingredients, stir to combine.  Cover and cook on low for 8 hours or high for 4 hours.  Do not be tempted to lift the lid of the crock pot during cooking, doing so will increase cooking time.

We usually serve this in a bowl over whole grain rice or quinoa.  Enjoy!

Chilled Peach Soup

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Peach Soup at The Carriage House Inn Bed and Breakfast, Lynchburg

Chilled Peach Soup, a summertime favorite

The peaches this summer are fresh and ready for picking at the farms just north of The Carriage House Inn Bed and Breakfast or at the Lynchburg Community Market.  If possible we like to use local, fresh fruits and vegetables, when preparing our 4-course legendary breakfasts.  We serve our Chilled Peach Soup as our fruit course.  During the warmer summer months, having a bowl of our chilled peach soup is very refreshing.  The recipe for our chilled peach soup couldn’t be any easier (its only 4 ingredients!), so go to your local farmer’s market or fruit stand by the road, get some peaches and enjoy this refreshing soup–for breakfast, lunch, dinner or dessert.

Ingredients:

  • 2 peaches, peeled, pitted and sliced
  • 1 cup plain vanilla yogurt
  • 1 tablespoon honey
  • 1/2 cup fresh squeezed orange juice

Directions:

Place all ingredients into a blender.  Blend for approximately 1 minute, or until well combined and smooth.  If mixture seems too thick add a bit more orange juice.  Chill for at least 1 hour.  Garnish with a dollop of whipped cream and a fresh mint leaf or a sprinkling of nutmeg.  You can substitute plain yogurt for Greek yogurt to make it a little more healthy.

Peach Smoothie–A bonus recipe:

For a great twist, our chilled peach soup can become a great smoothie.  After peeling and removing he pit, slice the peaches into 6-8 pieces and place in the freezer for an hour or more.  Using the ingredients and directions above, blend until smooth, pour into a chilled glass and enjoy.  This is especially great on those hot summer afternoons.  It is also a great way to get fruit into your diet, and who doesn’t love a good smoothie!

Unfortunately, not everyone lives near a farm or farmer’s market.  While we have never used frozen peaches for chilled peach soup, I don’t see any reason that wouldn’t work.  At the local big box store you can purchase a bag of frozen peaches at a reasonable price.  To make the soup thaw the peaches for 20-30 minutes and follow the instructions above.  I wouldn’t recommend using canned peaches because of all the sugar that is added in the canning process and any leaching of chemicals from the can..

Serves 2.

To aid our customers, we publish our recipes in our blog and then we move them to our bed and breakfast recipe page on our web site.  Just click the link and you have access to dozens of recipes that are separated by categories.

Sauteed Greens with Fried Eggs

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Sauteed Greens with fried egg recipe

Sauteed Greens with Fried Egg, a great gluten free breakfast that everyone will enjoy

Our sauteed greens with a fried egg is a hearty, healthy and gluten free meal that is great way to start your day.  There are plenty of vegetables plus the protein of an egg.  We fried the egg (over easy) but you could also poach the egg.  To save time in the morning you can peal and cube the butternut squash, mince the onions and toast and chop the hazelnuts.  We served this to guests that were going hiking and wouldn’t be anywhere close to a restaurant at lunch time.

Ingredients:

  • 2 cups butternut squash, cubed
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1 medium-size onion, halved and thinly sliced
  • 10 oz. baby spinach, collard greens or kale (we used spinach)
  • 1/4 cup blanched hazelnuts, toasted and chopped
  • 2 tablespoons dry sherry
  • 1/4 cup crumbled blue cheese
  • 2 over easy fried eggs

Directions for Sautéed Greens:

1.  Preheat oven to 450°.  Toss squash with 2 tablespoons olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 teaspoon salt and the cinnamon.  Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.

2.  Meanwhile, sauté onion in remaining 2 tablespoons hot oil in a large skillet over medium heat 10 minutes or until onion is tender.  Add greens, hazelnuts, sherry and squash.  Sprinkle with remaining salt.  Cook, stirring often, 2 minutes or just until greens begin to wilt.  Sprinkle with blue cheese and immediately top with an over easy fried egg or poached egg and serve.  Season egg to taste while cooking.  Hint–Use white pepper if you don’t want to see pepper flakes on the egg, but warn guests that it has been seasoned or they may add additional pepper.

Our guests loved this breakfast and we will be serving it again next week when we have a gluten intolerant guest checking in.

Each month we post a new recipe to our blog, but all recipes have been collected and listed on our recipe page.  If you are looking for new and creative breakfast recipes we invite you to check them out.  If you prefer to have someone else do the cooking then give us a call at 434-846-1388 and book your reservation, or book online and let us serve you our legendary breakfast each morning!  We hope to see you soon at The Carriage House Inn Bed and Breakfast.

 

 

 

 

Pomegranate with Pears and Goat Cheese

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Pomegranate with Pears and Goat Cheese

A simple yet elegant dish that can be served for breakfast, lunch, dinner, dessert or a midnight snack with Prosecco on New Year’s Eve.  At The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, we have served this as our fruit course, during our legendary 4-course breakfast.  This recipe only takes minutes to make and is delicious.  The other nice thing about this recipe is there is NO cooking and minimal cleanup.  A couple years ago we planted  pomegranate trees and we now serve our own pomegranates.  Here is a link for step by step instructions on how to get the seeds, also know as arils out of the fruit.  The nice thing about the arils is you can freeze them and enjoy them for months.  You still might be able to find some pomegranates in the produce section at your grocery store.

How to freeze pomegranate seeds

Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer.

Ingredients:

  • 2 ounces fresh goat cheese, about 1/2 cup
  • 4 firm-ripe pears, Bartlett or Bosc, halved lengthwise
  • honey, for drizzling
  • 1/2 cup pomegranate seeds, from 1/2 of a large pomegranate

Instructions:

Stir goat cheese in a small bowl until smooth.  Core pear halves with a melon baller and fill each cavity with 1 Tablespoon cheese.  (Pears can then be sliced again into smaller wedges.)  Drizzle with honey and sprinkle with pomegranate seeds.

Of course if you can find local honey that is a big bonus as local honey helps you with allergies you might have from local sources.  The Old City Cemetery in Lynchburg has several beehives and they sell their honey.  It is appropriately called, Died and gone to heaven honey.

We hope you enjoy Pomegranate with Pears and Goat Cheese as much as our guests did!

 

Ham and Egg Breakfast Casserole

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Ham and Cheese Breakfast Casserole

Ham and Cheese Breakfast Casserole

The nice thing about this breakfast casserole is that it is simple to make and feeds a crowd.  Unlike cooking pancakes, waffles or omelets which takes a lot of time if you have a large family, other than a little prep-work, you stick it in the oven and in about 30 minutes you have a delicious meal.  The other great thing about this breakfast casserole is that you can double the recipe and serve one today and save the other one for up to three months in the freezer.

The above was served with lightly sauteed vine ripened tomatoes and zucchini and hash-brown potatoes.  A fresh basil leaf was cut up and put on top of the breakfast casserole. Our guests loved this recipe and so did we because of its simplicity.

Ingredients:

  • 1/2 lb of fresh mushrooms
  • 2 Tablespoons butter
  • 1/4 teaspoon Italian seasoning
  • dash of pepper and salt
  • 2 Cups of grated cheddar cheese
  • 1 cup diced ham
  • 1/4 cup of Parmesan cheese
  • 1 Tablespoon all purpose flour
  • 12 eggs
  • 1 cup heavy cream
  • 1/2 Tablespoon Dijon mustard
  • salt and pepper to taste

Directions:

  • In a large sauce pan melt the butter, rough cut the mushrooms and saute them until tender add the Italian seasoning and salt and pepper the mushrooms. After cooking the combined ingredients let cool for a couple of minutes.  In a greased 13X9 baking dish spread the mushrooms evenly over the pan.
  • In a large bowl, add the cheddar cheese, Parmesan cheese, cubed ham and flour.  Mix ingredients well then spread evenly over the mushrooms.  Note:  The flour helps keep the ham and cheese from sticking together.  If you are on a gluten free diet you can skip this ingredient.
  • In another large bowl mix the eggs, cream, Dijon mustard and salt and pepper.  Once mixed pour over the ham and cheese mixture.
  • Bake the breakfast casserole in a preheated oven at 350 degrees for 30-35 minutes.  Let stand for 10 minutes before cutting.
Ham and Cheese Breakfast Casserole out of the oven.

Ham and Cheese Breakfast Casserole out of the oven.

Freezing a breakfast casserole:

If you double the recipe and elect to freeze one, cover with a tight fitting plastic wrap the uncooked mixture (make sure it sits flat in the freezer until  frozen. Before cooking, remove from freezer 30 minutes before baking (do not thaw it).  Remove the plastic wrap and cover with foil and bake at 350 degrees for 55 minutes, Uncover and bake for and additional 15-20 minutes.  Let stand before cutting and serving.

This would be a great dish to serve on Thanksgiving or Christmas morning when the entire family is visiting.  Also, it is a great way to use some of the left over ham.  If you want to serve a warm fruit dish consider the hot fruit compote that we wrote about earlier this month.