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The Simple Delights

The Simple Delights
Even though I have had some rough egg experiences lately…the century egg, and little birdie fetus…I have not given up on one of my favorite foods. While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the baked egg cup, they are just that! The other morning, we had our friend Zach and one of his friends over for breakfast. Zach was our travel partner in Cambodia, and he is moving to South Africa on Monday, so we are trying to soak up as much Zach time as possible! Gavin made some delicious whole wheat banana’s foster pancakes (I think I should enlist him has a guest blogger to share his pancake secrets!) and I made baked eggs in ham cups. Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Hey, like this post? Tags: Breakfast, eggs, healthy.

http://thesimpledelights.com/100-calorie-pack/

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Lamb Stew with Green Beans - Arni me Fassolakia In Greek: αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah This is a favorite stovetop casserole with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes, and green beans. This recipe can also be made using a pressure cooker. Lamb Stew with Green Beans – Arni me Fassolakia Zesty Lime Shrimp and Avocado Salad Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal.

10 Stubborn Food Myths That Just Wont Die, Debunked by Science * Everyone needs salt to live. We will die without it, but most of us get way too much, so cutting back on sodium isn't a bad idea. With a normal, modern diet, I believe we get much more sodium than is healthy. * I'm drinking lots of water because to prevent kidney stones ... er and to be hydrated. After you pass 1 stone, you'll drink more too. Is that also a food myth? Genius Recipe: Two-Ingredient Chocolate Mousse Every week, at Food52.com, we're digging up Genius Recipes -- the ones that make us rethink cooking myths, get us talking, and change the way we cook. Today, just for you, Valentine: a completely forgiving, undemanding, and lovable chocolate mousse. - Kristen Miglore, Senior Editor, Food52.com It took a brilliant, adventurous chemist to discover the simplest way to make chocolate mousse at home.

Hogwarts Express Pumpkin Pasties This recipe will give us one 9" crust. From that, we can use a 4" circle-shaped cookie cutter to get the necessary rounds to make the pasties. To get a flaky crust, the key is COLD. I refrigerate all of my ingredients, including the flour, salt, and sugar--especially the butter and water need to be COLD. It is also key to work quickly to keep your dough from warming. (I should mention that many of these pictures for the crust dough are reused from another of my instructables, Night Sky Blueberry Pie, as the ingredients and steps are all the same except doubled.

Persnickety Plates: Spinach & Zucchini Frittata A simple egg & veggie dish that's perfect for breakfast, lunch, or dinner. And it's healthy! At first, I thought I made a quiche. Then I did some googling and learned that a quiche typically has a crust and heavy cream. Scottish Farmhouse Eggs Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Special thank you to Dawnland Mama for the farm fresh duck eggs (even though she is a vegan herself). Calzone! - StumbleUpon Uh-oh…this calzone shouldn’t be a calzone. Nope. It totally should be a picture of a pizza…topped with layers of ricotta, melted mozzarella, cubes of roasted butternut squash and broccoli rabe. That was the plan. This pizza was supposed to convince me that broccoli rabe isn’t this gross, bitter leaf situation…well that failed.

Easy Chocolate Bourbon Truffles - Chocolate Bourbon Truffle Recipe Ingredients: 1 can (14 ounces) sweetened condensed milk3 cups semisweet chocolate chips1 tablespoon vanilla extract2 tablespoons bourbon1/2 to 3/4 cup finely chopped pecansgranulated sugar, unsweetened cocoa, or very finely chopped pecans Preparation: Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat. Tea Party Recipes, Afternoon Tea Recipes, English Tea Recipes, High Tea Recipes, High Tea Party, Victorian Tea Receipes, English Recipes, High Tea Menu Ideas Tea Etiquette In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance. Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Pinkie up does mean straight up in the air, but slightly tilted. It is not an affectation, but a graceful way to avoid spills.

Weekday Vegetarian: Linguine with Smoky Avocado Sauce Photo: Kelly Rossiter/CC BY 2.0 Grilling avocados seems to be all the rage these days, and I finally tried it. It took me a while to get accustomed to the idea, because I always think of avocados as a cool, creamy treat, but I have to admit that I was pleasantly surprised. This was a recipe that my daughter wanted to try, and it is one that I myself would probably have passed over, but I really enjoyed it, and would happily make it again. It's one of the great things about having someone else living in the house who likes to cook, it broadens my horizens a bit and I try flavour combinations that I wouldn't otherwise think of. The ingredient list for this is a bit loose, because a lot is contingent on the size of the fruit, the juiciness of the lime and so on.

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