Egg Drop New categories for me. I’m filing this under ‘kids‘ and ‘breakfast‘. Not because it’s a specific food for children, but because my baby loves to eat this (will I ever stop calling him my baby? I somehow doubt it). This is by far his favorite breakfast -not to mention he loves to ‘help‘ me cook it – which makes it a fun thing for the both of us. If he likes it, chances are more toddlers out there like it and well, us moms gotta give each other a hand whenever we can, right! It’s just a little break from the traditional way of cooking eggs and it’s actually a pretty decent start of the day, nutritionally speaking. It’s not just fun to make but they’re also great to serve because they’re oh-so simple, but look oh-so good, and not just for kids! Ingredients: drop of olive oil 1/2 small onion grated cheese 1 tomato 2oz ham 2 eggs pepper salt Directions: Preheat your oven to 350 (175c) This was a breakfast for two, so if you need more just double (or triple) the amounts. The egg saga.
Pepperoni Pizza Puffs Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)
Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.
A Bountiful Kitchen: Fresh Corn and Tomato Salad Summer came a little late here...mid June again this year. Now that it's late August, tomatoes are finally on! Corn is super sweet. Fresh herbs are plentiful. Do you love- fresh, simple and absolutely delicious? Fresh Corn and Tomato Salad 6 ears corn 3 large fresh tomatoes 1/2 large onion or about 1 cup chopped ( I used a sweet onion) 1/2 cup chopped fresh basil two to three sprigs fresh oregano (optional) 2 tablespoons white vinegar ( I used white balsamic) 1/4 cup olive oil coarse sea salt fresh ground pepper Boil corn in large pot of water for about 7 minutes. Chunk tomatoes and onion. Tips: -The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad. For a free taste of Trufflehead, you can download Trufflehead Starter
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.
Crispy Parmesan Asparagus Sticks Who would have ever thought I would get excited about seeing something green on sale in the grocery store? Not me. But that’s what happened when I walked by these super thin asparagus spears. And I sort of like asparagus. The whole upchucking thing usually doesn’t happen until the third of fourth spear. But I figured I could possibly prevent that mess if I coated these in something crispy and cheesy. These were so incredibly easy to make and tasted delicious – kind of like little asparagus “fries.” I also think that these will taste even better with thicker asparagus spears. [print_this] Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Snap off the tough ends of each asparagus spear. Bake at 425 for 15 minutes, or until golden brown and crispy. [/print_this] Okay.
The Lovely Cupboard: 5 Layer Greek Dip We eat a lot of hummus in our house. It's a great, healthy dip, but sometimes it needs to be dressed up for a night out on the town. (AKA: I need something to take to a party and usually have these ingredients at home already.) Start with hummus. -Hummus (homemade or store bought) -red bell pepper -kalamata olives -cucumber -feta cheese -fresh dill If you've never made hummus at home, it's easier than you'd think. Easy Hummus -Two 15 oz. cans of chickpeas/garbanzo beans -1/3 cup of liquid from the can of chickpeas -2 cloves of garlic finely minced or 1/2 teaspoon of garlic powder -Juice from 1/2 lemon -3 tablespoons of olive or grapeseed oil -2 tablespoons of tahini (sesame seed paste) -1 teaspoon of salt Directions: Mix all the ingredients in a food processor until the consistency is smooth. Instructions: 1. 2. 3. 4. 5. Q: What are your last minute I-need-something-to-take-to-a-party recipes?
The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F. NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share: