Posts Tagged ‘shallot’
Sweet corn, salty Asiago, Italian parsley and smoked paprika make for one tasty frittata. Great for a weekday breakfast or weekend brunch!
Since moving back in with my parents my breakfast caloric intake has greatly increased. Between my dad’s killer pancakes, waffles, and breakfast casseroles and my usual onslaught of desserts, it’s not surprising that the portion sizes of the other two meals of the day have shrunk to compensate.
Since my dad does most of the breakfast cooking, I’ve had a shortage of breakfast recipes the past few months. To remedy this I made you a frittata. Actually I made this frittata in June but the photos were taken on a different memory card and were somehow forgotten. Good thing photos of food don’t spoil!
One year ago: Pulled Pork Taco Cups
I may be cooking for 3 these days but I still find plenty of opportunities to whip up single serving recipes, especially when it comes to more gluttonous things such as peanut butter snickerdoodles. However most of the time I make single serving recipes for breakfast or lunch. I don’t think my parents would enjoy watching me prepare and then eat a single-serving dinner, leaving them to fend for themselves.
While preparing these eggs, my dad commented that he never makes something this fancy for breakfast. I had to laugh because it is actually deceptively fancy. After preparing the shallot and fresh herb topping the hardest part is making sure you don’t bake the eggs for too long. It’s no fun if the yolks arn’t runny! Unless of course runny yolks gross you out, then this breakfast is definitely not for you. As for me? Pass the toast so I can scoop up that golden deliciousness! (And don’t worry, I made my dad some as well.)
Two years ago: Birthday Cake Oreo Cheesecake Cookies
Have you heard this nonsense that TN may no longer observe daylight savings time? It has been proposed that after the clocks advance this spring, to never change them again in the state of Tennessee. At first I heard that the entire state was going to be in Eastern time which made absolutely zero sense since most of the state resides in Central time – thankfully that was wrong information. But either way I don’t like the idea. TN borders so many states that it undoubtedly would cause problems for cities (such as Memphis) on the edges. However I would be okay with a nation-wide end to daylight savings. No more winters with 4:30 pm sunsets? Sounds fantastic to me.
This quiche was actually made the morning after all that snow hit east TN. I figured it was a good opportunity to make my parents breakfast and actually beat my dad to the punch because he had the same idea, but I woke up earlier. I decided to let him cook breakfast on Valentine’s Day instead.
Two years ago: Crispy Parmesan Green Beans
Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.
Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.
One year ago: Individual Baked Pumpkin Oatmeal
Two years ago: Thanksgiving Recipe Roundup
This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week. I have two chapters nearly finished already because they are also two papers I am going to publish soon, but the intro required some serious attention so that’s what I am giving it. Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Feast your eyes upon this while I go write more jargon about Candida albicans drug resistance.
It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
I am currently battling some sort of cold. I call in sick to work but yesterday was one of those days. I’ve slept over 12 hours the past two days and I’m still not feeling any better today. However, being sick is kind of boring, especially without the internet, so I actually did run into work quick to get some things to work on at home (and to post this).
Sometimes I don’t read ingredient lists properly. I either screw up writing down the correct amount needed or the ingredient itself. Take this recipe for example: I bought orzo instead of arborio rice. So viola I made orzo intead of risotto, and it still tasted great. The fried sage and balsamic drizzle are must haves for this dish. Never thought that fried sage would be so wonderful. They turn into crispy little flavor wonders.
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!