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Runaway Bride Recipe Roundup #FoodnFlix

written by Ali

March positively flew by! Hard to believe it’s already time for the #FoodnFlix roundup for Runaway Bride. There were so many great recipes this month!

Debra from Eliot’s Eats made Scrambled Eggs and Blushing Mimosas. She commented “For me, it had to be eggs. Maggie can’t commit to a man or how she likes here eggs. I decided to do a riff on Father Brian’s scrambled eggs. This recipe can be used for a quick breakfast or a more elegant brunch.”

Kimberly from Coffee and Casseroles made this lovely looking 3 Altars Vegetarian Wedding Soup. “I wanted to stay away from the two obvious, being eggs and corn. Corn being the second most noted food in it. So in this, she dumps 3 guys at the altar. I started thinking of things I could do that were 3 ingredient based. I then of course went to the next obvious thing, a wedding soup. Broth, Greens and Meatballs.”

Wendy from A Day in the Life on the Farm shard this beautiful recipe for Smoked Salmon and Herb Quiche She writes, “Watch the film to find out what she discovers about eggs and about herself. What then is more perfect to combine these two events than an egg pie aka quiche? Absolutely nothing.”

Camilla from Culinary Adventures with Camilla was inspired to make Poached Egg-Topped Toast She writes about the movie, “So, yes, it’s formulaic - boy, girl, obstacles, love - but it definitely resonates with viewers. And, even though my boys didn’t watch the movie with me, I used it as a springboard for a breakfast table topic about being yourself and not relinquishing yourself for another person.”
Kelley from Simply Inspired Meals focused on the great cocktails in the wedding party scene and made this Tropical Hurricane Cocktail She writes, “The Hurricane is a delightful cocktail for those of us who like a little fruit and sweetness to our adult beverages.”
Evelyne of Cultureatz made this gorgeous Lilac Violet Wedding Cocktail She writes, “Well, the movie was a bit ahead of its time, or perhaps the style has already gone retro. But apparently the trendy wedding color scheme right now is lavender, purple and violet. In the last big wedding, the bridesmaids had pale lavender dresses.”
Amy of Amy’s Cooking Adventures was inspired by the rose tattoo to make Cinnamon Rose Bread. She writes “For some reason the scene with the rose tattoo stood out. In one scene, Ike (Richard Gere) ask Maggie (Julia Roberts) to prove that she still has the rose tattoo she got when she was involved with suitor #1. It got me thinking – could I make something inspired by roses? I loathe rose water, so I knew I wouldn’t go that route. But there are always fruits cut into rose shapes or even breads!”
I couldn’t resist another egg dish, especially one perfect for spring, so came up with a Preserved Lemon Aioli Egg Sandwich
I had such a great time hosting Food ‘n Flix this month! Be sure to join us in the kitchen in April when we create recipes inspired by Coco. Check it out at Culinary Adventures with Camilla.
April 2, 2018 2 comments
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Foodie PartiesLunch RecipesQuick and EasyVegetarian

Preserved Lemon Aioli Egg Sandwich

written by Ali

I made a preserved lemon aioli egg sandwich as my contribution to Food ‘n Flix this month. I figured as a good Food ‘n Flix hostess, I needed to make at least one egg focused recipe for this month’s movie: Runaway Bride.

First off, Runaway Bride is my all time favorite rom com movie. It helps that it’s the movie that introduced me to Miles Davis’s music (yes - I realize that will horrify most Miles Davis aficionados, but I’m really not sorry). It’s also one of my favorites because of the eventual realization of Julia Roberts’ character that she needed to figure out who she was before she could be functional as part of a couple. Not to get too deep here, but after getting married and then getting divorced in my mid/late twenties, I realized I really needed some time to figure out who I was before I ever got into another serious relationships. I, too, had no clue how I liked my eggs cooked - in both the most figurative and literal ways. I think that’s why I’ve always loved this movie.

As it turns out, I love eggs in all their variations. Give them to me fried, scrambled, poached, and hard-boiled. I prefer runny yolks in everything but scrambled or hard-boiled eggs. For the sake of simplicity though, nothing beats a hard-boiled egg. I have very fond memories of my time in the Marshall Islands when I’d buy a hard-boiled egg, a few local bananas and a cup of instant coffee for breakfast. I’ve carried that through with a hard-boiled egg and pickled veggies for a mid-morning protein snack. So for the purposes of this Food ‘n Flix post, I opted to make a simple preserved lemon aioli egg sandwich.

And it’s spring, my friends, which means it’s time for asparagus! In addition to the hard boiled eggs and the preserved lemon aioli, I roasted a bit of asparagus and tossed it on to my sandwiches. I might have just also baked some ciabatta rolls, though this isn’t totally necessary to make a great sandwich - any lovely bread or roll will do. I also have to admit that I went the simple route for the aioli - a little mayo and some preserved lemons. Feel free to improvise - add some chives or some other herbs.

One of the things I really appreciated about this simple recipe was that it was so easy to assemble for lunch at my desk. I kept my aioli, my bread, and my toppings separately and then just put everything together when I was ready to eat. It definitely made for a happy lunch these last few days.

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Preserved Lemon Aioli Egg Sandwich

Ingredients

  • 4 ciabatta rolls or 8 slices of thick bread
  • 8 hard boiled eggs, peeled and sliced
  • 1 bunch asparagus, roasted or sauteed in olive oil
  • 4 tablespoons mayonnaise
  • 4 tablespoons preserved lemon, finely chopped
  • 2 tablespoons finely chopped chives or two teaspoons of dried herbs (Herbes de Provence or similar)
  • Salt and pepper to taste

Instructions

  1. Combine the mayonnaise, preserved lemon and chives or dried herbs.
  2. Divide the preserved lemon aioli between all slices of bread or rolls. Layer the asparagus and sliced eggs on top. Sprinkle with salt and pepper.
  3. Serves 4. Enjoy!
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March 28, 2018 2 comments
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AppetizersBreakfastFoodie PartiesHoliday RecipesQuick and EasySnacksVegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes - animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please - someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients - preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real - the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.

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Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

  • 6 hard boiled eggs, peeled
  • 3 teaspoons mayonnaise
  • 1 tablespoon finely chopped preserved lemon
  • 1 teaspoon Dukkah spice

Instructions

  1. Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
  2. Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
  3. Enjoy!
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I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

 

February 12, 2018 5 comments
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BreakfastFarmer's MarketFreezer MealsLunch RecipesMain DishesQuick and Easy

Pea Shoot Potato Ricotta Tortilla

written by Ali

This was our second week of our CSA (Community Supported Agriculture) share, which led me to make this pea shoot potato ricotta tortilla. This is a tortilla in the Spanish tapas sense – a fluffy treat with veggies and eggs, cooked until just set.

Before I get to more the pea shoot potato ricotta tortilla, a quick rundown of what was in our CSA share this week. This basket contained many of my favorite veggies, including the cutest head of lettuce, a fat kohlrabi, lacinato kale, pea shoots, asparagus, artichokes, and mint. I’m happy to say that I’ve made it through every veggie. The kohlrabi made its way into quick and spicy kohlrabi pickles, the lacinato kale into an egg and sausage dish for dinner one night, the lettuce into a salad, and the asparagus into an asparagus, potato and egg bowl for breakfast. I roasted the artichokes and snacked on them on Sunday afternoon. The mint is infusing in white rum, which will be perfect for mojitos in a few weeks. I’m definitely getting better about figuring out how to use the CSA veggies in a timely fashion.

We received a generous small bag of pea shoots. I took one look at them and thought – Spanish tortilla. This was so easy to make with ingredients I pretty much already had on hand: potatoes, eggs, ricotta cheese. The pea shoots add a quick sprig of green to the dish. You could certainly add in other veggies to this – if I’d had asparagus on hand, I might have tossed some in. As is, this is a quick and easy dish to make, freezes up beautifully for lunches for the week, but would also be a perfect brunch or would be gorgeous as part of a tapas spread for a party.

If you can’t readily find pea shoots at the farmer’s market, you can substitute out any other microgreen. I’d even considered thinning out my radishes and tossing in the tiny leaves from the radishes I pulled up.

All and all, I can’t wait to see what’s in my CSA basket this week! Be sure to check back here next Monday to see what we got, as well as a rundown of what happened to it all.

To make the pea shoot potato ricotta tortilla, start out by roasting some baby potatoes.

Once the baby potatoes are roasted, place them at the bottom of a cast iron skillet and pour the egg, ricotta, and herb mixture over the top.

Sprinkle the pea shoots or micro greens over the top before cooking.

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Pea Shoot Potato Ricotta Tortilla

Ingredients

  • 14 or 15 baby potatoes, cut in half
  • 2 tablespoons olive oil
  • 8 eggs
  • 1/3 cup ricotta cheese
  • 2 tablespoons of freshly chopped herbs (thyme, oregano, etc.)
  • 1 bunch pea shoots or similar microgreens
  • salt
  • pepper

Instructions

  1. Preheat oven to 450 degrees.
  2. Place the baby potato halves on a parchment lined cookie sheet and drizzle with 1 tablespoon olive oil. Sprinkle with a pinch salt and a pinch ground pepper. Roast for 15 minutes or until potatoes are soft.
  3. Combine the eggs, ricotta cheese, herbs, and a pinch of salt. Beat until smooth.
  4. Use the other tablespoon of olive oil to coat a cast iron or non-stick, oven safe, skillet. Preheat over medium heat. Add the roasted potatoes in a single layer. Add the egg mixture and sprinkle the pea shoots on top. Gently tilt the pan to distribute the egg. Let the eggs set, cooking on the stove for about eight minutes. When the edges are mostly set, put the skillet in the oven and bake for about 5 minutes or until eggs are completely set.
  5. Serves 4. Enjoy!
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June 12, 2017 1 comment
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BreakfastFarmer's MarketFreezer MealsLunch RecipesVegetarian

Asparagus Potato Frittata Bites

written by Ali

If you are looking for a quick and easy breakfast or lunch for the week, look no further than these asparagus potato frittata bites. This is a great way to use up excess asparagus (is there such a thing?), as well as any extra potatoes you might have lying around. These asparagus potato frittata bites are very freezer friendly – which means you can just toss them in the microwave first thing in the morning or for lunch and have food ready to go in no time at all.

We’re officially in an in between time – I’m wrapping up one job and getting ready to start on a new adventure in May. It’s made meal planning a little tricky, as I’m trying to use as few dishes as physically possible. I just don’t need one more load of dishes on top of sorting and packing up the kitchen. On the other hand, I still need to eat lunch when I’m at my desk for this last week, so these asparagus potato frittata bites are just the thing. I’m eating these with a green salad and calling it a healthy week. These are incredibly easy to make – roast some diced potato, chop up some asparagus, grate some cheese and pour beaten eggs over it all. I use a muffin tin (either non-stick or really well greased). In thirty minutes, I have one component of a really quick meal. I put these on a cookie sheet and freeze them and then put them in a freezer bag (this way, they don’t run the risk of sticking together).

One of the best parts of this upcoming move is that I’ll have access to a couple of farmers that I left behind the last time we moved. It makes me so happy to be able to go back to shopping local. While we have a really big farmer’s market where we currently live, I never felt like I was able to make the same connection with the farmers as I had when I was in Southern Oregon. We’re heading to the same region, so I’m excited about that. And, even better, it’s coastal – so fresh local seafood! Once we get settled, it will be easier for me to take stock of what my options are going to be. In the meantime, I’ll finish out what we have in the freezer, including the rest of the asparagus potato frittata bites.

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Asparagus Potato Frittata Bites

Ingredients

  • 1 small potato, cut into small cubes
  • 1 tablespoon olive oil
  • ½ bunch asparagus, cut into ½ inch diced pieces
  • ½ cup mozzarella cheese or similar
  • 1 tablespoon finely chopped chives (optional)
  • 6 eggs
  • 2 tablespoons water
  • 1 teaspoon salt
  • Fresh ground pepper to taste

Instructions

  1. Preheat the oven to 350 degrees. Place the diced potatoes on a cookie sheet lined with parchment paper. Drizzle the potatoes with olive oil and roast for 30 minutes or until soft.
  2. Divide the potatoes, asparagus, cheese and chives between the six cups of a well-greased muffin tin. Beat the eggs with the water, salt and pepper until frothy. Pour the egg mixture into each cup.
  3. Bake for 30 minutes or until a knife inserted in the middle of the egg comes out clean.
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This recipe is linked up to Tinned Tomatoes Meat Free Mondays. It’s also linked up to #CookBlogShare at Recipes Made Easy. Check out all the other great recipes on both sites!

April 17, 2017 3 comments
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Farmer's MarketFreezer MealsLunch RecipesSoup

Vegetarian Asparagus Soup

written by Ali

It’s finally spring and finally time for vegetarian asparagus soup with a soft boiled egg. I love asparagus. I think it’s one of the few veggies that I absolutely gorge on when it’s in season, to the point that by the last bunch of asparagus, I think to myself, if I never see asparagus again, it will be too soon. And then there’s a very long break between asparagus seasons and the process starts all over again.

Asparagus grows very happily in the Pacific Northwest, which means it is in abundant supply in the farmer’s market. I use it in just about everything this time of year, from quiche, to omelets, to salads. I like raw asparagus, so will often chop up a couple of stalks and toss it into a green salad and call it lunch. We also roast a lot of asparagus. With a little olive oil, a bit of salt, and a good roasting, it’s the perfect side dish for many meals. One of my absolute favorite preparations, though, is asparagus soup. Vegetarian asparagus soup tastes like spring.

This vegetarian asparagus soup with a soft boiled egg recipe was inspired by Top Chef. Did anyone else watch this most recent season in Charleston? I have to admit that it was a huge disappointment: it just didn’t seem remotely fair to pit individuals who had been on the show before against those who had not. And then (spoiler alert) Brooke won. I download all my favorite reality shows from I-Tunes so that I can watch them without disturbing Clay, who is not a fan of most (though strangely enough, he doesn’t mind Ink Masters or The Great British Baking Show). Of course, this means that I’m always a week or two behind, and because I can’t stand not knowing how something ends, I usually google that week’s episode to find out who won and who didn’t. All of this to say that I knew Brooke won before I watched the episode, and now I won’t watch the last episode. I was team Sheldon and Shirley all the way.

Where was I? Oh, yes – vegetarian asparagus soup. This is a riff on an asparagus soup that Sylva Senat made early on in the season. I adored the idea of putting a soft boiled egg in the middle of the soup and letting all that creamy yolk ooze out. Granted, as you’ll see in the photo, I over-boiled my egg. Rather than a 6 minute egg, I ended up with something around an 8 minute egg because I wasn’t paying attention to what I was doing. Regardless, is it lunch time yet? Because I am getting so hungry. This might be the best tasting recipe I’ve ever made. I did make my own veggie stock this go around, and highly recommend you do the same. I’ve been gathering mushroom stems, asparagus bits, onion peels, and leftover celery leaves and stems. I throw it all in a freezer bag in the freezer and then make stock once I have a full bag. The stock gives this soup a really rich flavor. I also used a leek. So – it’s a very simple soup: veggie stock, asparagus, a leek, a few chives and some salt.

Get yourself some asparagus. Find some farm fresh eggs (store bought eggs will work to) and make this beautiful vegetarian asparagus soup with a soft boiled egg. Enjoy!

 

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Vegetarian Asparagus Soup

Ingredients

  • 1 leek, finely chopped
  • 1 bunch asparagus, chopped in one or two inch chunks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 cups vegetable stock
  • Salt to taste
  • 2 tablespoons finely chopped chives
  • Soft boiled eggs

Instructions

  1. Melt the butter in a medium saucepan. Add the olive oil and leek and sauté until the leek is soft. Add the asparagus and vegetable stock. Bring to a boil and reduce to a simmer. Simmer for 40 minutes, stirring occasionally. Add salt and chives. Blend the soup in a blender or use an immersion blender and blend until the soup is silky. Serve with a soft boiled egg and chives to garnish. Enjoy!
  2. Serves 4
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This post is linked up to Tinned Tomatoes Meat Free Mondays and to Kahakai Kitchen Souper Sundays

April 10, 2017 3 comments
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BreakfastFreezer MealsLunch Recipes

Freezer Egg, Potato and Bacon Burritos

written by Ali

This month, for Food ‘N Flix, I’m sharing freezer egg, potato and bacon burritos. I was inspired this month by the movie The Martian. And while potatoes might have been an obvious one for this movie, I couldn’t resist, since they are without a doubt one of my favorite foods. A favorite story definitely deserves a favorite food.

So in case you haven’t seen or read The Martian, it is, in short, an amazing story about the possibilities and beauty of science. The book by Andy Weir came out in 2014. I adore sci fi, having grown up on reading Ray Bradbury, Isaac Asimov, and Robert Heinlein. When I saw The Martian in the bookstore, I snapped it up quickly and spent a happy weekend lounging on the couch and reading it.

I was skeptical about how good the movie would be. I’m a hard critic when it comes to movies that started as books. It turned out that I also loved the movie. Matt Damon plays Mark Watney, an astronaut left behind on Mars after a dust storm forces a mission abort. The crew of the Ares III mission believe Watney to be dead, so leave him behind. This starts his journey of survival until the Ares crew comes back to rescue him. There’s lots of NASA control room drama that goes on throughout, in addition to following Watney’s path to survival. It’s such a great pop-some-popcorn-and-stretch-out-on-the-couch-with-the-dog movie.

Potatoes factor heavily into the plot line, as Watney survives by growing potatoes. Now in fairness, I would imagine Watney would probably not ever want to eat a potato again. I probably wouldn’t want to either, and I really love potatoes. Still, I wanted to do a shout out recipe to the humble spud. These freezer egg, potato and bacon burritos are one of my favorite foods. You might have guessed that they can be frozen - which makes them a perfect breakfast or lunch on the go food.

 

freezer egg, potato and bacon burritos

I opted to use these pretty blue, red, and yellow potatoes. I don’t really notice much difference in flavor between potato types. That said, I love the fact that potatoes come in so many varieties, so tend to cook with a mix.

The potatoes get mixed with a chopped up onion and roasted until they are crispy. It doesn’t get much better than this.

freezer egg, potato and bacon burritos

I like to serve these with some salsa and some guacamole on the side (but wouldn’t you know it - none of my avocados were ripe when I made these). I’m going to enjoy these freezer egg, potato and bacon burritos for lunch this week and imagine being on Mars.

Want to participate in Food ‘n Flix? Check out this month’s announcement post at http://adayinthelifeonthefarm.blogspot.com/ and drop by the Food ‘n Flix site to learn more!

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Freezer Egg, Potato and Bacon Burritos

Ingredients

  • 8 small potatoes, washed and sliced into small chunks
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 8 eggs
  • 1/2 cup milk
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 8 pieces of crispy bacon
  • 2 cups shredded cheese
  • 8 large flour tortillas

Instructions

  1. Preheat the oven to 375 degrees. On a parchment lined cookie sheet, combine the chopped potatoes, chopped onion, salt, and 2 tablespoons of the olive oil. Bake for 30 minutes, turning once half way through the cooking time.
  2. Meanwhile, combine the eggs, milk, cumin, coriander and ground black pepper. Use a fork or a whisk to combine until the eggs are fluffy. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast iron pan over medium heat. Pour the egg mixture into the skillet and allow to set. When the eggs are nearly cooked through, fold and cook until they are fully set, gently scrambling. Set aside.
  3. To make the burritos, place 1/8th of the scrambled eggs in the middle of a tortilla. Put 1 piece of bacon on top of the egg. Put 1/8th of the roasted potatoes on top of the egg and bacon. Sprinkle 1/4 cup of cheese on top. Roll the burrito by folding up the top and bottom and then rolling the remaining tortilla over the folded part.
  4. Roll the burritos in aluminum foil and freeze. To reheat, remove the aluminum foil and wrap the burrito in a paper towel. Microwave until warm and serve with salsa and guacamole if desired.
  5. Makes 8 burritos.
  6. Enjoy!
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March 6, 2017 10 comments
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Baked GoodsBreakfastFreezer MealsLunch RecipesMain DishesVegetarian

Kale and Gruyere Quiche

written by Ali

I’m craving spring flavors like those found in this Kale and Gruyere quiche. I’ve had too many days of gloomy PNW weather. I love the rain, but found myself outside yesterday in the morning doing my best to soak up the few sun beams we got. Our cats were positively ecstatic - two of three parked themselves on the cat tree right in front of the window and basked in the sun. Even Daisy found a sun spot on the carpet and took a good long time warming her belly. We are all seriously deprived right now.

Kale and Gruyere Quiche to the rescue. I love the creamy texture of eggs and cheese in a quiche. Kale is a versatile vegetable and can be a harbinger of both fall and spring. While I love having kale in pasta dishes in the fall, there’s nothing better in the spring than a good bunch of kale sauteed and tossed into a quiche. I used lacinato Kale or dinosaur kale because I love the deep green flavor it brings to dishes. I sauteed it until it was soft and then drained and pressed out the excess moisture in a colander. This helps keep the crust from getting soggy.

I used a quick olive oil crust for this kale and Gruyere quiche. I’ve been known to go crustless for my quiches, but this week just felt like that extra little touch might be in order. One tip for baking the quiche - put the quiche on a baking sheet and put it in the oven. This way, there’s no slopping of egg and milk into your oven. Yes - I learned this the hard way.

One advantage of using Gruyere cheese is that it melts so well. I also tossed in a few red pepper flakes to add some heat. I could have gone either with red pepper flakes or with nutmeg - either would create a nice flavor, but nutmeg is to autumnal for me. I also used a bit of fleur de sel this time around. Really, it’s a perfect early spring dish. I’ll be eating this throughout the week with a quick spinach salad on the side.

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Kale and Gruyere Quiche

Ingredients

  • 1 bunch kale, washed, de-stemmed and chopped
  • 1 tablespoon olive oil
  • 1 cup milk
  • 5 eggs
  • 1/2 cup Gruyere cheese
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon ground pepper
  • salt to taste
    • Olive Oil Crust
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup ice water

Instructions

  1. To make the crust, combine the flour, salt, olive oil, and water in a small bowl. Combine with your hands until the crust holds together. Roll the dough out on a floured surface to the size needed for an 8 inch pie pan. Transfer the crust to the pie pan and refrigerate while you are making the quiche.
  2. Preheat the oven to 350 degrees.
  3. Saute the kale in the olive oil for 7 minutes or until it is wilted. Salt to taste. Drain and press out any remaining moisture. Set aside.
  4. Beat the eggs and milk together in a small bowl until frothy. Add the cheese, red pepper flakes, and ground pepper.
  5. Place the sauteed kale at the bottom of the chilled pie crust. Pour the egg/milk/cheese mixture over the top and redistribute the kale as needed.
  6. Bake for 30 - 40 minutes or until the crust is lightly brown and the eggs are set. Enjoy!
  7. Makes 4 hearty servings.
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This post is linked up to Tinned Tomatoes: Meat Free Mondays. Check out the great posts that Jacqueline posts each week!

This post is also linked up to #CookBlogShare hosted by Easy Peasy Foodie and Hijacked by Twins.

February 27, 2017 7 comments
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Lunch RecipesMain DishesQuick and EasyVegetarian

Black Lentil Bowl with a Poached Egg

written by Ali

I’m at that stage of winter when a black lentil bowl with a poached egg sounds like a perfectly light lunch for the week. I’m also at the point at which I’m itching to do some spring cleaning, including making an effort to use up what’s been lurking at the back of the pantry. It helps motivate me that we might be moving and I really don’t want to drag a half-eaten bag of black lentils with me. As it is, I still have jars of home canned jam and pickles that we moved last year that will need to be packaged and moved again (because I’m not letting those pickles go to waste).

Black lentils just lend themselves to a simple meal. The black lentil bowl with a poached egg takes just seven ingredients (counting salt and olive oil). This recipe took so little time to make - I prepped my mirepoix first, cooked that and the lentils and then poached the eggs. I’ve been obsessing a bit about mirepoix here of late. The combination of onion, celery, and carrot adds such a deep flavor to dishes and it’s so, so simple. With this dish, I understood the full complexity of the flavor - initially, I thought that the black lentil bowl with a poached egg would need a dressing of some sort, but when I tasted the lentils, that idea went out the window.

A note on the poached eggs: back in December, I tried my hand at poaching an egg in the traditional way in a saucepan. It came out a flimsy mess. Recently, I ran across a video of a chef poaching eggs in the oven, so that’s what I did. The eggs came out beautifully! The best part was I didn’t have to swirl the water, baby the eggs, watch the temperature, etc. Eggs went into muffin cups with a tablespoon of water each, hung out in the oven for 9 minutes, and came out perfectly poached.

The full technique is included in the recipe below. The best part is that poached eggs can be prepped in advance, so I poached my eggs on Sunday and will have an egg a day each day at lunch with my lentils. I love super easy lunch prep!

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Black Lentil Bowl with a Poached Egg

Ingredients

  • 1 onion
  • 2 celery stalks
  • 2 carrots, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup black beluga lentils
  • 2 cups water
  • 4 eggs

Instructions

  1. Chop the onion, celery, and carrots finely. Heat the olive oil in a medium saucepan and saute the onion, celery, and carrot mix until the vegetables start to soften (about 10 minutes). Add the salt and the dried lentils. Stir a few times and then add the water. Bring to a boil and then reduce to a simmer and simmer for 20 - 25 minutes or until all the water is absorbed and the lentils are soft.
  2. To oven poach the eggs: Preheat the oven to 350 degrees. In each muffin cup, add one tablespoon water. Break each egg directly into the muffin cup. Sprinkle with pepper and salt. Bake for 9 minutes or until the white is set and the yolk is still runny. Use a slotted spoon to remove each poached egg and drain on a paper towel. Eggs can be prepared up to five days in advance.
  3. Recipe makes 4 servings. Enjoy!
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This post is linked to My Legume Love Affair #103, hosted by The Big Sweet Tooth (conceptualized by Susan and hosted by Lisa at Lisa’s Kitchen). I’ll be hosting in April - can’t wait!

It’s also linked up to #CookBlogShare, which is hosted this week by Sneaky Veg. Check out all the great posts!

 

 

 

 

 

 

And you can find it linked up on Tinned Tomatoes Meat Free Monday.

This recipe is getting around!

 

January 23, 2017 6 comments
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BreakfastHoliday Recipes

Bacon Avocado Eggs Benedict

written by Ali
Bacon Avocado Eggs Benedict

One of the great joys of the holiday season is creating and trying out new recipes, like this Bacon Avocado Eggs Benedict. I’d never eaten Eggs Benedict before we moved to Washington. I’ll confess that I have been fairly intimidated by runny yolks on eggs. It’s just one of those quirky things. As a kid, I absolutely hated eggs. I could sort of tolerate them scrambled, with plenty of salt and butter. My grandmother, who was a firm believer in eggs as a key protein, would make pancakes that were more egg than pancake to disguise the eggs, but still get me to eat them. I really thought that hard-boiled eggs were the absolute worst; they struck me as a rubbery abomination.

Fortunately, I grew out of my egg aversion with a vengeance. I started eating hard boiled eggs when I lived in the Marshall Islands. They were a cheap and easy source of protein and with enough salt on them, they weren’t too bad. My relationship with eggs really changed when I met Clay - he makes the most amazing fluffy scrambled eggs and when combined with fried potatoes and avocado in a breakfast burrito, I’m in foodie heaven. Of course, when we moved to Oregon and I started getting farmer’s market eggs, I learned that not all eggs are created equal. My first encounter with a really fresh egg with a deep golden yolk was transformative. Since then, I’ve been really curious about what people see in a runny egg yolk.

I eased into Eggs Benedict, starting out by ordering hard poached eggs. And then one day, I didn’t bother and experienced a lovely golden egg yolk running all over my English muffin. Oh, yum.

So this year, I decided it would be great fun to make my own hollandaise sauce, my own English muffins, and recreate my favorite Eggs Benedict dish with bacon and avocado. This Bacon Avocado Eggs Benedict would be the perfect way to start the New Year. Timing wise, this makes an ideal brunch.

The biggest challenge I encountered with this was the timing of all the parts. So here’s what I learned:

  1. I recommend making your own English Muffins. My recipe is linked. You can start the dough the night before, taking it all the way through the first rise. Punch down the dough and put it in the fridge overnight. Take it out thirty minutes before you shape the dough into the English muffins and proceed as directed from there.
  2. Cook the bacon in advance and reheat it.
  3. Cook the Hollandaise and then set it aside while you poach the eggs. Reheat it gently over very low heat until it is lukewarm. Be sure to keep whisking it as you do this so the emulsion doesn’t fall apart.
  4. If you aren’t into poached eggs, fry your eggs instead. You’ll never notice the difference under all the Hollandaise.

Most importantly, enjoy!

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Bacon Avocado Eggs Benedict

Ingredients

    Makes 4 servings
    • Hollandaise Sauce
  • 3 egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup slightly softened butter, cut into tablespoon sized slices
    • Eggs Benedict
  • 8 strips cooked bacon
  • 2 avocados, sliced
  • 4 English muffins, split in half and toasted
  • 8 poached eggs
  • Hollandaise sauce
  • Freshly ground pepper

Instructions

    To make the Hollandaise Sauce
  1. Off the burner, combine the egg yolks, water, and lemon in a small saucepan. Whisk to combine.
  2. Put the saucepan over a burner set on low heat. Whisk constantly until the eggs begin to get frothy and start to thicken. There will be a noticeable change in the egg mixture - they will begin to increase in volume as well as will start to get thick enough you will be able to see the bottom of the saucepan as you whisk. When this occurs, take the eggs off the heat and whisk in the butter, one tablespoon at a time. When one tablespoon of butter is fully incorporated, add the next until it's all been added.
    3. To assemble the Bacon Avocado Eggs Benedict
  3. Split each strip of bacon into two pieces. Lay two pieces of bacon on each half of the English muffins. Lay one or two slices of avocado on top of each English muffin. Lay the poached eggs on top of the avocado and then divide the Hollandaise sauce equally over each muffin. Grind fresh pepper over each.
  4. Enjoy!
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December 26, 2016 42 comments
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