Tag Archives: eggs

Avocado Egg Salad

Mayo-free! I love this about this recipe! Super tasty and super easy to make.

IMG_1233

6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.

2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.

3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.

Advertisements

Bell Pepper Egg-in-a-hole

This makes an easy breakfast, brunch or lunch. I love the pepper and the egg together in this recipe. My friend Cheryl posted that she made this as an after-school snack for her son.

I found the following recipe on Pinterest.  It uses cheese, but you certainly do not have to add it. These eggs are just fine without it.

I used an orange pepper, but you can use red or yellow, whichever you prefer.  I simply added salt and pepper to my eggs. I did not add the cheese. Also, you can scramble the egg inside the pepper. I left mine sunny side up as I like a runny yummy yolk. I used 2 eggs as I had 2 pepper slices to fill, one egg for each slice. Instead of using olive oil, I just used cooking spray.

peppersliceseggs

1 red, yellow or orange pepper
4-5 large eggs
Salt
Pepper
1/4 cup grated Parmesan cheese (you could try other cheeses too if you wish)
1 Tbsp olive oil

1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
2. Cut peppers into 1/2-inch rings and remove seeds and centers. Plice sliced peppers into the pan and let them saute for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly;it prevents the egg leaking abd forms a nice seal.
4. Sprinkle with salt and pepper. Saute for 3 minutes, then flip it over carefully.
5. Top with generous amount of parmesan.
6. Cook for 2 minutes, or less if you want a runny yolk.

Easy Fried Green Tomatoes

YUM!!!  My neighbour gave me so many tomatoes yesterday! He picked alot of green ones since we are now at a risk of frost at night. He told me how his wife made fried green tomatoes and how much he liked them.  I have always heard of fried green tomatoes but I have never made them. So, I was then off to find a recipe…

I LOVED this dish.  I am thankful for my gift of tomatoes, but where will I find green tomatoes in the winter??? I would love to be able to make this year-round, This recipe was super easy to make and so delicious!  I put a little bit of sweet thai chili sauce on my tomatoes and they were amazing!!

I took this recipe from Pinterest. The original recipe comes from eatgood4life.com http://www.eatgood4life.com/easy-fried-green-tomatoes/

cooked green

2lbs of green tomatoes, sliced 1/4 inch thick approx.
2 organic eggs, beaten
2-3 cups of panko crumbs, maybe a tad more
1 tsp salt
Pinch of pepper
Olive oil for frying

1. In a medium mixing bowl place the beaten eggs. In another bowl place the panko crumbs with the salt and pepper. This is your assembly line.
2. Pour enough oil in the frying pan to coat the bottom. Heat over medium heat. Using your assembly line – eggs and panko, dip the tomatoes in the egg mixture, and then into the panko. Shake off any excess.
3. Sprinkle a couple of panko crumbs into the oil, if it sizzles it’s ready. Fry the tomatoes until light golden brown on each side. About 2 minutes per side.
4. Transfer them onto a plate, previously covered with paper towels, and fry all the tomato slices. Served while still warm.

raw tomatoes

Three Root Vegetable Latkes

These latkes are so good, and they are not at all greasy since they are baked. I took this recipe from “The Best of Rose Reisman” by Rose Reisman.

I used my food processor to grate the vegetables. It took minutes, so easy. I also baked my latkes on baking sheets with slide foil, so they would not stick. My latkes did not come out as crispy, so next time I think I’ll just cook them right on the pan.

image

2 tsp (10 ml) vegetable oil
2 cups (500 ml) diced onion
1 tsp (5 ml) crushed garlic
2 tsp (10 ml) brown sugar
2 cups (500 ml) grated peeled sweet potatoes
2 cups (500 ml) grated peeled baking potato
1 cup (250 ml) grated peeled parsnips
3 Tbsp (45 ml) chopped fresh dill or 1 tsp (5 ml) dried
2 eggs
Pinch of salt and pepper
1/2 cup (125 ml) tzatziki

1. Preheat the oven to 400F. Spray a large oven dish with vegetable oil
2. In a skillet sprayed with vegetable oil, add the oil, onions and garlic. Sauté on medium heat for 10 minutes until tender. Add the sugar and sauté another 5 minutes. Place in a mixing bowl.
3. Squeeze out the excess moisture from the grated vegetables. Add the vegetables to the onion mixture along with the dill, eggs and salt and pepper.
4. Pat into 12 latkes, flatten and place them in an oven dish. Spray the patties with vegetable oil. Bake for 20 minutes, turning halfway through the baking time, just until the vegetables are tender. Serve with tzatziki.

MAKE AHEAD: Grate the vegetables early in the day but keep them covered with water and refrigerated. Drain well, then prepare.

image

Eggnog Snickerdoodle Cookies

This recipe is super tasty and so easy to make.  I cut this recipe out of the “Winnipeg Free Press” years ago, so I do not know it’s original origin.

I could not find a small bottle of dark rum, so I just bought a 375 ml size of Appleton Estate Jamaica rum. It worked out just fine. (And in all honesty, I really can’t taste it in the cookie)

image

750 ml (3 cups) all-purpose flour
10 ml (2 tsp) cream of tartar
5 ml (1 tsp) baking soda
2.5 ml (1/2 tsp) salt
185 ml (3/4 cup or 1 1/2 sticks) butter
500 ml (2 cups) sugar, divided
65 ml (1/4 cup) plain eggnog
15 ml (1 Tbsp) dark rum or brandy
5 ml (1 tsp) vanilla extract
2 large eggs
10 ml (2 tsp) cinnamon
2.5 ml (1/2 tsp) grated nutmeg

1. in a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on high to beat the butter and 375 ml (1 1/2 cups) of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.
3. Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for 1 hour.
4. When ready to bake, heat the oven to 350F. Line a baking sheet with parchment paper.
5. In a small bowl, mix together the remaining 125 ml (1/2 cup) of sugar, the cinnamon and nutmeg.
6. Working with 15 ml (1 Tbsp) of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet. Leaving 5 cm (2 inches) between the cookies on all sides. Bake for 8 to 10 minutes, or until lightly golden, but still soft at the centre. Transfer to a rack to cool.

MAKES 36 cookies

NOTE: Store in an airtight container at room temperature for up to a week.

image

Chocolate Malt Crackle Cookies

These cookies are rich and delicious!! I took this recipe from “Sweet and Vicious – Baking with an Attitude” by Libbie Summers. The original name for her cookies is “Side-Slap & Tickle Cookies”.

I had a difficult time finding the malted milk powder. I had no luck at Bulk Barn. I ended up going to a local bulk store called “Scoop and Weigh”, here I was told that malted milk powder is used in milkshakes and cookies mostly.

image

1 2/3 cups all-purpose flour, sifted
1/2 cup unsweetened dark cocoa powder
6 tablespoons malted milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla
24 malted milk balls, crushed
1/3 cup confectioners’ sugar

1. In a medium bowl, whisk together the flour, cocoa powder, 2 tablespoons of the malted milk powder, the baking powder, and salt. Set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Scrape down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until just combined. With the mixer on low speed, gradually add the flour mixture and beat until just incorporated. Stir in the malted milk balls. Remove the bowl from the standing mixer and refrigerate for 30 minutes.
3. Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside.
4. In a small bowl, stir together the remaining 4 tablespoons malted milk powder and the confectioners’ sugar. Use a 1-tablespoon measure to scoop the dough, then roll each portion into a ball. Repeat until all the dough has been used. Roll each dough ball in the confectioners’ sugar mixture until it is uniformly coated, then place on the prepared baking sheet 2 inches apart. Bake for 8 to 10 minutes, until the cookies begin to crackle on top (they look kind of like the surface of the moon).
5. Let the cookies cool for 15 minutes before the slapping and tickling commences.

YIELDS 24 COOKIES

Wilted Spinach Salad with Bacon Dressing

I LOVED this salad! I was worried that the spinach would wilt super slimy, but it doesn’t at all.

I took this recipe from Cook’s Illustrated “The New Best Recipe”.

Make sure you use baby spinach since it holds up better to a hot dressing. The cookbook also states that the thick-cut bacon offers more presence and textural interest than thin-cut.

Picture 2304

6 ounces baby spinach (about 8 cups)
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
pinch salt
10 ounces (about 8 slices) thick-cut bacon, cut into 1/2-inch pieces
1/2 medium red onion, chopped medium (about 1/2 cup)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
3 hard boiled eggs, peeled and quartered lengthwise

1. Place the spinach in a large bowl. Stir the vinegar, sugar, pepper, and salt together in a small bowl until the sugar dissolves; set aside.
2. Fry the bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour the bacon fat into a heatproof bowl, then return 3 tablespoons bacon fat to the skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture, then remove the skillet from the heat. Working quickly, scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently with tongs until the spinach is slightly wilted. Divide the salad among individual plates, arrange the egg quarters over each, and serve immediately.
SERVES 4 to 6

Best Chocolate Chip Muffins

I found this recipe on http://www.cinnamonspiceandeverythingnice.com.  I really like this muffin recipe and I love how the outside of the muffin gets crispy like a cookie.

I baked my muffins for about 23 minutes instead of the 30 minutes, since the outside were getting nicely browned.  I used mini chocolate chips since I had some and they really fill up every bite with chocolate goodness!

Picture 2282

1/2 cup (8 tablespoons) butter
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) white whole wheat flour or all-purpose floor
2 cups (12 ounces) semi-sweet chocolate chips
coarse sugar, for topping

1. Preheat oven to 350F. Lightly grease a 12-cup muffin pan.
2. In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla and cinnamon until fluffy. Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips.
3. Divide the batter evenly among the muffin cups. Sprinkle with a little coarse sugar. Bake the muffins for 30 minutes, or until cake tester inserted into the center comes out clean.

Thick and Chewy Double Chocolate Cookies

This recipe is taken from “Cook’s Illustrated Cookbook”. I took it out from the library, and it’s due back soon. I think I may just end up buying it from the bookstore since there are many, many recipes in here that look so good!

I really love this cookie. It reminds me of a brownie. Now, with this being said, this is NOT a cakey cookie. I actually dislike cake, and I do not like cookies that taste that way. This cookie is rich and soft, perfect for those chocolate cravings. 🙂

Picture 2264

The recipe calls for “1 pound semisweet chocolate, chopped”. I used semi-sweet chocolate chips. I weighed them out to a pound and then measured them after and it worked out to an exact 2 1/2 cups. I used instant coffee sachets when I first started making this cookie as I wasn’t sure how it would go over.  I buy a big jar of instant coffee now since this recipe has turned into a family favorite.

Picture 2252

I have also added the recipe for “Thick and Chewy Triple-Chocolate Cookies”. I may have to try that one next time.

2 cups (10 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt togther in medium bowl; set aside.
2. Microwave chocolate at 50 percent power for 2 minutes. Stir chocolate and continue heating until melted, stirring once every additional minute; set aside to cool slightly. Whisk eggs and vanilla together in medium bowl; sprinkle instant coffee over top to dissolve, and set aside.
3. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until combined, about 45 seconds; mixture will look granular. Reduce speed to low, gradually add egg mixture, and mix until incorporated, about 45 seconds. Add melted chocolate in steady stream and mix until combined, about 40 seconds, scraping down bowl as needed. With mixer still running on low, add dry ingredients and mix until just combined. Do not overbeat. Cover bowl of dough with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 1 1/2 inches apart on prepared baking sheets.
5. Bake until edges of cookies have just begun to set but centres are still very soft, about 10 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 10 minutes; transfer cookies to wire rack and let cool to room temperature.
MAKES ABOUT 42 COOKIES

THICK AND CHEWY TRIPLE-CHOCOLATE COOKIES
The addition of chocolate chips will slightly increase the yield of the cookies
1. Add 2 cups semisweet chocolate chips to batter after dry ingredients are incorporated in step 3.

Cauliflower Tortillas

I LOVED these tortillas. As I ate them for dinner all I could think about was all the great ways you could fill them! I did find them a little egg tasting at first, so breakfast ideas swirled in my head, but as I continued to eat them I found you could really put anything in these.

Picture 2224

I made my tortillas earlier in the day and refrigerated them until I ate them later at dinner.  Earlier in the day , I also made a Mexican dinner for my husband and kids.  I was going to the gym over dinner, so I left regular flour tortillas for them to make for their own tacos.  So, this is how I ended up trying my new cauliflower tortillas Mexican style.  I had refried beans, taco-seasoned chicken and my homemade guacamole.  I loved every bite! I simply just warmed my tortillas in a frying pan and it was a fast easy dinner.

Picture 2230

I bought a small cauliflower.  I used the whole thing since the recipe called for 3/4 of a head and I thought for sure I would just get 2 cups riced from it.  I ended up getting 3 cups from it.  A food processor is a MUST in the recipe.

Picture 2213

This recipe is taken from slimpalate.com. The notes in the recipe are the author’s own. This recipe is paleo, grain free and gluten free.

3/4 a head of cauliflower riced or 2 cups riced and packed
2 eggs
salt and pepper to taste

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine than cauliflower rice. Toss 3/4 a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed).
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again. Place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself as it’s very hot)
4. Placed drained cauliflower back in bowl. Add the eggs, salt and pepper. Mix until well combined.
5. As a note, it will be a little runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes. Take them out of the oven and carefully peel them off the parchment paper to flip them. Place them back in the oven for 5-7 more minutes.
7. Heat a medium sized pan over medium heat and place the tortillas into the pan, pressing down slightly and brown them to your liking. (Don’t skip this step as it gives the tortillas a slightly crispy edge and a wonderful nutty taste)