Posts Tagged ‘eggs’
For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.
I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!
Every now and then one of my friends will come to me for help finding a certain item online for cheaper than they saw in stores. I have a certain talent with Google searches apparently. The other day Kita asked me to find her a pair of pants. All she had was the picture, no designer, no store, just a picture of black pants that zip off to become capris (this is why when you pin something on Pinterest you should make sure the source exists). I told her I would do my best despite having little hope but after only a few minutes on Google, not only did I find pants that looks like the picture I found the exact pair for sale. Same exact picture – go me! Is superior key word Google searching a skill I should add to my CV? It does help me locate relevant research papers quite efficiently.
But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.
Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole . Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
After two days staying home sick I am finally out of the house again. No I am not feeling all that much better, but I don’t think I am contagious anymore and I was getting pretty bored at home (did I mention I don’t have cable or internet or smart phone?). I brought data results and research papers home with me to work on my own, but I find I am more in the mind-set to write sciencey things when I am at my desk at lab. So even though I do not have any bench work to do, I am at lab to get those nerd-brain-juices flowing.
The one benefit to staying home was cooking breakfast for myself (at noon when I finally dragged myself out of my sick bed). You should start one of your mornings this week/weekend with this fun breakfast because it has a crispy hash brown crust topped with eggs and cheese. It’s like a breakfast skillet pie! This recipe can also easily be doubled or tripled for a family-sized breakfast, just remember to use a bigger skillet.
One year ago: Cheesy Cat Treats
Happy belated Easter! I hope you all had a splendid weekend. On Sunday, I went to a friend’s for Easter brunch with other friends who were spending the holiday away from family and I brought along these fun deviled eggs. Not only are they festively colored, but they are stuffed with guacamole instead of traditional deviled eggs yolks.
In other news, my March Madness bracket completely imploded over the weekend. I’m not really a basketball fan aside from always cheering for any Ohio State sport’s team, but I always enjoy making a bracket and seeing how it all plays out. Not a single of my final four made it and of course the most disappointing one was Ohio State. Figures that the one Big Ten team that made it was Michigan. Boo. I guess I should cheer for Syracuse now since it’s close to Rochester where I grew up.
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
When I saw baby kale at my grocery store right next to the baby spinach I could not resist. Especially since I am making efforts to incorporate more vegetables into my diet (said while I munch on baby carrots). And what better time to add more greens than right before St. Patrick’s Day? With breakfast being the most important meal of the day I decided to start there by making a quiche with the baby kale. This quiche would’ve been even healthier if made crustless, but the crust is my favorite part of a quiche! I would not have been satisfied without it’s presence.
I finally caved and made something fall-ish. With the high temperatures still in the 80s or 90s here it’s been very difficult for me to accept the appearance of all the fall recipes. Don’t even get me started on the fall (and even winter) decor seen and sold in stores. But unfortunately the end of peach season meant my cravings had to be directed elsewhere. As a result, while in Boston most recently I made not one but FOUR recipes that use sweet potato. I’m going to space the recipes out a bit, but to start I figured we should begin with the most important meal of the day –
These sweet potato breakfast biscuits are the perfect carb to sandwich around your favorite breakfast sandwich ingredients. These biscuits were loved so much, some were actually eaten all by themselves. I bet a nice homemade cinnamon-honey butter would’ve been great on them too, if they had lasted long enough for the idea to pop into my head. Wishful thinking.
Before I introduce my wonderful guest poster today, I must first tell you about the Swing dance class I attended two nights ago. Even though I did not have the perfect swirly skirt on for the occasion, I was definitely twirled and swirled around! I haven’t done swing dancing since middle school gym class, and it was a lot of fun to learn it when I actually cared. The biggest thing I learned was that being the follower is more difficult than the leader in my opinion. Originally I was glad to not be the leader, but after rotating around partners multiple times I realized how much you must accommodate to the style of your partner, because each had a slightly different way of leading and stepping. Either way, I would totally go back for more – except for the fact that I am leaving Knoxville in a week to return to Memphis. But I did discover a place in Memphis that does Salsa and Swing classes! Come on hips, let’s do this.
Speaking of my hips, let’s get down to the point – good food! Rebekah from PDX Food Love is guesting posting here today and with her she brought a wonderful quiche. I have also spied on some of her other recipes such as Bacon Avocado Chicken Salad Sandwiches, Whole Wheat Cheddar Cheese Crackers, and to prepare you for fall Pumpkin Cupcakes with Chocolate Cream Cheese Frosting.
One year ago: Baked Mini Bowties
Hello, Spiffy Cookie readers!
My name is Rebekah and I write the blog PDXfoodlove.com. I am really excited to be guest posting today (thank you, Erin ). This is only my second time writing a guest post – I’ve only been blogging for about a year and a half. So far, so good!
My husband and I live in Portland, Oregon, and over the years we’ve been together, we’ve discovered that we love to cook – especially when we cook together. We love to eat simple, seasonal foods, but we also like to try projects now and then. Right now we are building (as in, we are laying the brick ourselves!) a wood-fired pizza oven in our backyard! We also love to entertain – hopefully we can combine those two projects soon and have a massive outdoor pizza party to close out the summer.
One of our favorite ways to entertain is to host a brunch – I mean, what’s not to like? Relaxed conversations over many pots of French-pressed coffee. Licking the final crumbs from soft and sweet baked goods. The pleasure of a bubbly adult beverage in the morning, knowing you don’t have to be anywhere anytime soon. And my very favorite part of breakfast and brunch: eggs, salty, rich and a perfect contrast to that contemplative cup of very black coffee.
This is a quiche recipe that my husband and I made last Sunday when our good friends came to brunch. It turned out beautifully, and we even had a tiny bit of leftovers (which hold up amazingly well!). I hope you enjoy it as much as we did.
Spinach and Caramelized Onion Quiche
For the crust:
For the filling:
Cook time: 40-50 minutes. Total time: About 2 hours (mostly inactive).
To make the crust, measure the flour and salt into the bowl of a food processor and pulse a few times to mix. Next, cut the butter and shortening into cubes and add them to the food processor. Pulse until the mixture appears mealy.
Add ice water to the mixture one or two tablespoons at a time – Add it, then pulse to blend. After pulsing, pinch the dough and if it sticks together, it’s ready to go. If it crumbles, add one or two more tablespoons of water and pulse again. Be careful not to make the pastry too wet – it will be harder to deal with later. When the pastry is ready, form it into a disk, wrap in plastic wrap and let chill for one hour.
While the crust is chilling, preheat the oven to 425 degrees. Melt the butter in a skillet on medium heat, and then add the onions. Stir only once and a while so they start to caramelize. This will take a while, so I would start pretty early!
When the pastry has chilled, roll it out on a well-floured surface or between two sheets of plastic wrap. Transfer to the inside of a pie dish (without plastic wrap:) )- no need to grease it. I recommend using a larger pie dish than the traditional 9-inch. This recipe makes more crust and more filling than will fit in a 9-inch pie dish. Place in the oven for a 10-minute pre-bake.
While the crust pre-bakes, add the eggs and cream to a bowl, and mix until blended with a whisk. Add the cooked spinach (frozen works fine, but squeeze the crap out of it – too much water will make a yucky quiche), herbs and onions. Salt and pepper VERY liberally.
After the ten-minute prebake, remove the crust from the oven and pop any air bubbles that may have appeared. Turn the oven down to 325 degrees and pour the filling into the crust. You may wish to move the spinach and onion around within the pan, to make sure they are evenly distributed.
Bake for 40-50 minutes, keeping an eye on it after about 35 minutes just to be safe (ovens are all a little different!). Remove when there is just a hint of browning.
Today Chung-Ah from Damn Delicious will have you uttering those very words with her guest post. This should come as no surprise after seeing some of her other posts such as Nutella Stuffed Cinnamon Sugar Muffins, Baby Back Ribs with Balsamic Peach BBQ Sauce, and Brown Butter White Chocolate Rice Krispies Treats. To top it off her pictures are fantastic.
One year ago: Slow Cooker French Dip Sandwich with Au Jus
I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!
So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!
Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):
Yields 2 servings
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, thinly sliced
- 2 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.