Posts tagged eggs

the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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Eggy Goodness

Has it become obvious that I get on kicks? Oh well, I certainly do. It may have a little something to do with my obsessive personality. That’s a different conversation though. On to my most recent kick: fried eggs. Fried egg on anything makes it better. Pizza. Pasta. Steak. A burger. Oh yes. I love some gooey egg yolk (and I’m totally sorry for grossing some of y’all out, because I know I did).

My most recent lunch kick has been this Fried Egg and Avocado Sandwich. Egg and avocado are just made for each other. And holy dang, this is delicious. I have eaten it no less then 5 times in the past three weeks. Maybe more.

Fried Egg, Avocado and bacon sandwich

And avocado for breakfast, you betcha. Poached Egg with Grits and Avocado completely hit the spot, but to make it even better, I added bacon. I wanted a bit more crunch! And some smoky flavor too. Yum. And uh, I added extra avocado.

Fried Egg with crumbled bacon, avocado, and toasted bread over cheese grits

And I can’t add bacon to everything, so we used tofu for this traditional Korean dish, bibimbop. I froze the tofu, thawed it out and then pressed it in some towels under a heavy cookbook for about an hour. I know, tofu is high maintenance, but it was SO GOOD in this dish. Jude and Jason devoured it. This is a hugely time consuming meal to cook, but there are several things you can do ahead of time – pickle the carrots, slice the mushrooms, cook the rice, mix the marinade and prep the tofu. Once all that is done the meal comes together pretty quickly, and it’s well worth it!

Bibimbop

What have you been cooking?

 

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Easter Sunday

I’m going to take last week off from blogging. Ok? Ok. Just making sure that y’all knew. 🙂

I didn’t really do too much in terms of Easter decorations but when I saw this blog post on ‘tie’ dying eggs with old silk ties, I knew I wanted to try it! This egg turned out the best and I think I decided that you have to use dark colored ties to make the colors show. I used a yellow one and a pink one, both with stripes and the results left a little to be desired. This one, however, turned out awesome! Yeah, imagine that print on a tie. It was nuts.

'Tie' Dyed Eggs

We did check out the Easter Egg hunt in our neighborhood.

Egg Hunt!

It was a bit of a bust. We got one egg. . .

Our single egg.

. . . with a girl’s necklace inside. But on the flip side, we put some cheerios in the egg and now it’s an awesome egg shaker. We (well, we = my mom) shook it while singing Peter Cotton Tail. All in the Easter spirit.

Single Egg, Open.

The obligatory chocolate bunny made an appearance. Jude ate his ears off with much relish. Although, he did keep calling it a duck.

Eating the ears

Sadly, Easter ended with a sick little guy. Poor little Monkey.

Sick Little Man

But we still managed to eat some tasty things for Easter Brunch. Like crepes with nutella inside and strawberries on top. (PS The unfilled crepes freeze amazingly with a small piece of parchment paper between each crepe.)

Nutella and Strawberry Crepes

And overnight French toast. We used cinnamon raisin Challah bread. Pretty tasty.

Overnight French Toast

Most of all, I took a some time to dwell on the incredible hope that exists in Jesus. My faith isn’t the most stable at times, but I hold tight to the amazing miracle that happened on Easter. He is risen indeed.

How was your Easter Sunday?

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Shakshuka

A couple weeks ago, I hosted a ladies breakfast at my house. Several of the ladies can’t eat gluten, several can’t eat dairy. . . which left me considering my options for breakfast. If a breakfast isn’t cheesy, it’s bready, am I right? Then I remembered that Deb, from Smitten Kitchen (once more saving the day), posted a recipe that could work for everyone. Shakshuka. Yes, it’s a weird name, and as Deb said in describing the recipe on her own site, it sounds a bit like something a super hero would yell out as s/he’s conquering evil. Shakshuka as an edible dish is essentially, eggs poached in a tomato sauce. You can choose to eat it with pita, and you can choose to sprinkle it with feta. Turns out it satisfied everyone, regardless of food allergy.

Recipe for Shakshuka

Shakshuka

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Spinach and Cheese Strata

I love breakfasts that you can prepare the night before and just pop in the oven. So little effort for such a great payout. This was another Deb classic (I mean, seriously, why do you even read my blog since I only seem to post recipes from Smitten Kitchen) and it lived up to the hype. Once more. Again. Yep. I love that you make it the night before and just stick it in the oven. I mean, who really wants to be slaving over a hot stove when you could be sitting and relaxing, enjoying company?

This recipe is essentially a savory bread pudding. I added some bacon because, really, bacon makes everything better (I need that on a shirt or something). This one even reheated the next day well. I think the one thing I would do differently is either reduce the recipe, cook for longer at a lower temperature, or use a bigger pan. The first day, the middles was a bit soggy and everyone enjoyed the edges the most. The second day, everything was cooked through more evenly and there were no complaints. Not that I get that many complaints when I feed people. 🙂

So yeah, come on over. You’ll get fed.

Recipe for Spinach and Cheese Strata

Spinach and Cheese Strata

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Zucchini, Bacon and Gruyere Quiche

This is one of the items I tried out for the baby shower and it received rave reviews! The recipe calls for a premade crust, but I decided to try my hand at making my own. I’m not sure if this is my favorite crust recipe, but this is the one I used…

Crust
* 1 1/2 cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1 large egg
* 1 teaspoon cold water
* 1 large egg white, lightly beaten

For crust:
Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.

Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.

Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Freeze for 30 minutes. Bake 20 minutes. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature

I fought with this crust quite a bit and ended up using more water than the recipe asked for to make the dough come together. I’m going to blame this on my not having a pastry blender and using my food processor instead! It ended up tasting fine.

The filling was absolutely delicious! What’s not to love about bacon and cheese (and zucchini too)? Overall, a great recipe for any meal.

Recipe for Zucchini, Bacon and Gruyere Quiche

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Eggs Benedict

So for labor day, I decided we needed a special breakfast. . . that and I didn’t have much in our fridge because I really needed to go grocery shopping. Lo and behold, I happened to have pretty much the right ingredients for eggs benedict. I mean, the majority of the recipe is eggs. . . and I had 4 of those. I did use bacon instead if Canadian bacon, and dried parsley instead of fresh, but you know, it was close enough!

I have always wanted to try my hand at eggs Benedict because it has two things involved that I’d never done before: poaching an egg and making a hollandaise sauce. Thankfully because of the clarity of the recipe I found, both first time ventures went off without a hitch!

I had always associated eggs Benedict with special occasion brunches but now I know it’s some I can create in my own home. Although, still only for special occasions because, dang! It’s not a healthy breakfast. But it’s certainly tasty!

Recipe for Eggs Benedict

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