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Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

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Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Bird Nest Casserole

(Recipe adapted by me from “Suite101”)

  • 3 cups left over stuffing
  • 4 large eggs
  • 1 can condensed, cream of chicken, soup

Press stuffing into an 8×8 inch square cake pan. Use a rounded cup or large spoon to press 4 egg size indentations into the stuffing. Crack open one egg into each “nest”. Top with condensed soup. Bake at 350° for 25 to 30 minutes or eggs are medium set.

This makes a perfect breakfast or brunch. Serve with fresh fruit.

 

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Stuffing Frittata

 

  • Cooking spray
  • 2 to 3 cups leftover stuffing
  • 1 cup shredded Cheddar (regular or reduced-fat)
  • 6 large eggs
  • 2 large egg whites
  • 3/4 cup milk
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves

Preheat broiler.

Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.

In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.

Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes

 

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Turn Dinner into Gourmet

I have been looking for a way to make whole wheat pasta taste better so the children will start liking it. I admit that wheat pasta in spaghetti tastes like a special brand of cardboard, but I found an article I’d like to share about how to help the taste of your food without changing the taste. This article to me says that I can change the taste of my food without adding or subtracting from the original menu.

Lets take a look!

Learning how to enhance a meal in order to stimulate appetite and increase overall eating pleasure isn’t difficult, but it does require a willingness to experiment.

11 tips that make plain food taste great

  • When eating, think of yourself as an explorer. Sample small portions of food and try to discover the flavors contained within them. Note the reactions that your body and spirit has to them. Consider even writing them down.
  • Try to figure out the ingredients of the food that you’re eating – assuming you’re not the one who cooked it. Focusing on discovering the ingredients will make you more attuned to the smell, taste and texture of the food, so you will savor and enjoy them more than ever.
  • Make your food visually appealing. Obviously, eye appeal is often the first step in eating.
  • Make your mealtimes pleasant. A correct mealtime atmosphere is very important in order to make the food taste better. Set the table, add candles, a good wine, and put some fine, low-volume music on. Don’t keep this only for special occasions… Also, art can really add to the creation of the mood.
  • Whenever possible, eat with family and friends. This can play an important part in enjoying your meal. Friends and family meals should be something to look forward to and provide an opportunity for conversation.
  • For many decades, professional chefs have used a ‘secret’ technique to enhance the visual appeal of their dishes and baked goods. What mysterious ingredient gives their creations a richer look and a darker, more appetizing appearance? It is caramel color — manufactured by cooking corn syrup. Don’t be afraid to experiment with it yourself. An experiment with discolored food presented subjects with simple American cheese melted on toast. But instead of the usual intense orange/yellow color, it was a bright, neon turquoise. Most of the participants thought it tasted terrible and a few even refused to try the stuff.
  • Adjust the lighting. Lighting is really an important accent. It adds texture and color and glow to the food. There’s not a lot of knowledge about what lighting can do and most people take it for granted – it’s either on or off. Experiment with it and you’ll notice that the food might actually start looking better that you would’ve imagined!
  • Experiment with different garnishes. You can turn an abject failure into a passable entrée with some chopped parsley and a few edible flowers; and you can catapult a well-executed dessert from merely sublime to truly divine with spun sugar and a raspberry coulis. Small and efficient.
  • Enjoy the smell of the food you’re eating in the way you enjoy the smell of good cologne or perfume, or a wonderful smell of flowers. Smell it with your nose and not your stomach. Unlike your heart, your stomach will not lie to you.
  • The more you eat, the less flavor; the less you eat, the more flavor. – Chinese Proverb
  • Finally, the most important aspect: everything – the above tips – has to work together.

You know how going to a favorite restaurant just feels right, like the planets are in alignment when you eat there? Chances are it’s the result of more than great food. And chances are that you could replicate that feeling right in the comfort of your home by following the above tips.

Now, I know some people will say they just eat to live, not live to eat; but for me it is a shame to search everywhere for satisfaction and pleasant feelings while overlooking something with so great potential – especially something that we regularly do multiple times daily. Food has always been about quality, not quantity, and the above tips produced a sensible shift regarding the quality of my meals.

Posted by Titus-Armand On October – 26 – 2007
For me, this article tells me to SLOW DOWN! Don’t just cook a fantastic meal and get it to the table as fast as possible so that hungry little mouths can have it gone in less then five minutes (Or if you have a four year old like I do, their hungry mouth complains about how they will not eat it). It tells me to take my time and think about the whole experience, not just the planning of the meal, cooking the meal, setting the meal on the table, but plan from start to finish with the same amount of love.
I need to ask though… where do I sneak the time from?

 

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Pecan Over-Night French Toast

  • 1 Large  French Bread
  • 6 – 8 eggs
  • 2 cup Heavy Cream
  • 1 cup Milk
  • 2 tablespoons Sugar
  • pinch Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Butter a 9 X 13 Casserole. Slice french bread into 20 slices (less if you’re using a smaller pan or have a small loaf or want thicker slices). Mix remaining ingredients until well blended but not too bubbly. Dip each slice of bread in the milk mixture and overlap in casserole in a semi-standing position.  Pour remaining milk mixture over bread. Cover and refrigerate overnight. Add 1 T vanilla to milk mixture if you like.

Prepare topping:

  • 1 Cup chopped pecans
  • 1/2 Cup softened butter
  • 2 TBS light Karo syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 Cup packed light brown sugar.

Mix all ingredients and spread over the top of the French Toast.

Bake for 45 minutes at 350 until raised and golden brown.

 
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Posted by on November 4, 2010 in Breads, Breakfast, Brunch, Dinner, Recipes

 

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Spring Egg in a Fiber Nest

This can be a fun breakfast or a cool lunch for everyone in the family!

Finished Spring Egg in a Fiber Nest

To make 1 Twiggy nest with a hatched egg in it follow these

  • 1 slice of whole wheat bread
  • 1 egg
  • butter
  • salt and pepper to taste
  • 1 cookie cutter in the shape of a Spring chick.

Use the cutter in the center of the bread to cut out that shape. Save the positive shape for dunking. Butter bread on both sides, also butter both sides of your shape. Place a small pad of butter into a frying pan and heat on medium. Place your bread into the pan then crack one egg into the hole that the cookie cutter made. Cook until the bread is toasted, turning once to cook the other side. Don’t forget to cook your shape as well!

Salt and pepper to taste and enjoy your Spring themed lunch!

This little chick is guarding her siblings!

 

 
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Posted by on November 4, 2010 in Breads, Breakfast, Recipes

 

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Week 17 Menu

Friday

Left-Overs / Clean out your fridge / Go Shopping for the Menu

Saturday

Steak Fajitas, Apple Pie with homemade crust

Sunday

Pomegranate Pork Chops, Mashed Potatoes, Asparagus

Monday

Chorizo and Eggs in a Tortilla

Tuesday

Cauliflower Mac and Cheese

Wednesday

Zesty Taco Bake

Thursday

Home-Made Chicken Noodle Soup with Home-Made Noodles

 
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Posted by on April 16, 2010 in Frugal, Menus

 

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