protein biscuits

 I am for sure making these "protein biscuits" as they seem like a satisfying breakfast option.  From here.  Seems like I can make a lot of substitutions in them.   

Ingredients

• 3 tsp baking powder + flour to 250 g (2 cups total)
• 1 cup (240g) yogurt (they call for dairy free but I'll use dairy) 
• 1 cup (190 g) red lentils, rinsed 
• 1 1/3 cup (320 mL) vegetable stock  
• 1/3 cup (80 ml) olive oil
• 1 tsp onion powder
• 1 tsp Italian herbs
• 1 1/2 cup (45 g) spinach, finely chopped (I'll replace with zucchini and other vegetables) 
• 1/2 cup (55 g) sundried tomatoes (not stored in oil ... so perhaps reduce oil if using from oil) 
• 3/4 cup (100 g) sunflower seeds
• 1/3 cup (15 g) nutritional yeast  

Instructions Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside. Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed. Remove the lid and let it steam out for 10 minutes. Preheat the oven to 400 °F (200 °C). In a large mixing bowl, add flour, onion powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and nutritional yeast. Combine everything together until it forms a sticky dough. Divide the dough into 8 portions and place them on the prepared baking sheet. Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown. Let them cool down for a few minutes before serving.

frittata with sundried tomatoes and artichoke hearts and feta

This has been pretty wildly successful (and I plan to make it tomorrow evening), so I need to jot it down.  From here, with some modifications.

Ingredients

• 6 eggs
• 3 tbsp whole milk, cream, or half and half
• 10 sun dried tomatoes, chopped
• 8 artichoke hearts 
• a green onion 
• 1 large handful of fresh spinach or whatever is in the garden (kale, swiss chard, etc.)
• Feta cheese crumbles, 4 oz
• Salt and pepper

Directions

• Preheat oven to 350 degrees.  Use butter to coat the baking dish.  (I used a 9 1/2" oval baking dish.)
• Finely chop sun dried tomatoes and artichoke hearts and sundried tomato.
• Whisk together eggs, milk and salt and pepper.
• Place chopped vegetables and greends at the bottom of the baking dish and pour eggs to cover.
• Sprinkle with feta cheese crumbles.
• Cover pan with foil and bake for 25 minutes. Remove foil covering and continue baking for about 25 more minutes or until middle of egg dish is fully cooked.*
• The edges of the frittata should be golden brown and slightly crispy.

*Wish I'd remembered to put this down when I remembered how long it took to cook.