I just made up this dinner because I was out of mushrooms and I really had planned on making a Spinach and Onion Quiche, but it is AWESOME, so I wanted to get it down before I forgot what ended up in it. :) Enjoy!
Crust:
1 cup flour
1/2 tsp salt
1/4 cup ice water
1/4 cup vegetable oil
In a bowl stir together the flour and salt with a fork. In a separate bowl, whisk the water and oil so it gets thicker. Pour into flour and stir with a fork until it all combines. Press into bottom and sides of pie plate.
Filling:
1 zucchini, peeled and small diced
1 large handful of baby spinach, washed and chopped
3 green onions, chopped
Saute all filling ingredients in a small amount of olive oil and sprinkle with sea salt, fresh cracked pepper, onion powder, garlic powder, and then a little bit of nutmeg and cinnamon. Spread evenly over crust in pie plate and top with shredded mozzarella cheese.
Custard:
6 eggs
1/3 cup heavy cream or half and half
salt, pepper, nutmeg, and cinnamon to taste
Whisk ingredients and pour over filling ingredients and bake in a 400 degree oven for approximately 20 minutes or until set. Remove and let stand for a few minutes before slicing.
SO GOOD!
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Friday, July 15, 2011
Wednesday, July 8, 2009
Crab, Onion, and Swiss Omelet
This is a fast breakfast recipe. I am always on the look-out for something other than cereal for breakfast that doesn't take much prep work or time. This one was a nice, tasty alternative to boring cereal or eggs and toast.
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Crab, Onion, and Swiss Omelet:
1/2 cup diced imitation crab or lump crab meat, picked free of shells
2 Tablespoons minced onion
1 slice Swiss cheese
2 eggs
2 Tablespoons water
salt and pepper to taste
1 Tablespoon olive oil
1. Heat a small skillet over medium heat and add the olive oil. Saute the onions in the oil for about 30 seconds then add the crab meat.
2. Cook crab until heated through, then transfer from pan into a small bowl, set aside.
3. Return pan to the heat. Beat the eggs and water, seasoning with salt and pepper and add to skillet.
4. Rotate the pan in a circle over the heat so that the eggs stick to the upper edges of the pan.
5. When eggs are set, place the slice of cheese on one side of the skillet and then layer the crab/onion mixture on top of the cheese, spreading it out so it covers one half of the eggs.
6. Fold half of the eggs over onto it's self, covering the ingredients.
7. Slide omelet out of pan onto a plate and serve hot.
This is great with avocado slices as a garnish on top of the omelet. Enjoy!
Crab, Onion, and Swiss Omelet:
1/2 cup diced imitation crab or lump crab meat, picked free of shells
2 Tablespoons minced onion
1 slice Swiss cheese
2 eggs
2 Tablespoons water
salt and pepper to taste
1 Tablespoon olive oil
1. Heat a small skillet over medium heat and add the olive oil. Saute the onions in the oil for about 30 seconds then add the crab meat.
2. Cook crab until heated through, then transfer from pan into a small bowl, set aside.
3. Return pan to the heat. Beat the eggs and water, seasoning with salt and pepper and add to skillet.
4. Rotate the pan in a circle over the heat so that the eggs stick to the upper edges of the pan.
5. When eggs are set, place the slice of cheese on one side of the skillet and then layer the crab/onion mixture on top of the cheese, spreading it out so it covers one half of the eggs.
6. Fold half of the eggs over onto it's self, covering the ingredients.
7. Slide omelet out of pan onto a plate and serve hot.
This is great with avocado slices as a garnish on top of the omelet. Enjoy!
Sunday, April 26, 2009
Cream Dried Beef on Toast (aka Chipped Beef on Toast, or Shit on a Shingle)
When I was little, my Mom used to make this for breakfast every year on Easter. I would get so excited to get the egg hunt over with so that we could eat! I couldn't get ahold of my Mom for her recipe, so I had to improvise it on my own. I thought it tasted almost exactly the same, so I guess I got it close enough. This was a HUGE hit with my boys. My husband said, "Oh, yum!" FOUR times during the course of his meal and my monkey ate almost all of his. Enjoy!
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Cream Dried Beef on Toast:
1 jar dried beef, rinsed and diced
6 hard-boiled eggs, chopped
1/4 cup butter (you can use a butter substitute, I did)
1/4 cup flour
approx. 6 cups of skim milk
1 cup whole milk (to make it creamier)
salt and pepper to taste
1) Melt butter in a large sauce pan over low-medium heat. Wisk in the flour and let it cook for a minute or two, stirring constantly (if your roux constantly tastes gritty or like flour, you're not letting your flour cook long enough).
2) Slowly add in the milk, a little at a time, stirring very often until thickened. Allow the sauec to thicken before pouring all of it in. You may need more of less than recipe calls for, depending on thickening.
3) Add in the dried beef and allow flavors to combine for about 5 minutes over low heat, stirring often. Season with salt and pepper to taste.
4) Add eggs and cook additional 3-4 minutes, allowing flavors to combine.
Serve over toasted bread. Enjoy!
Cream Dried Beef on Toast:
1 jar dried beef, rinsed and diced
6 hard-boiled eggs, chopped
1/4 cup butter (you can use a butter substitute, I did)
1/4 cup flour
approx. 6 cups of skim milk
1 cup whole milk (to make it creamier)
salt and pepper to taste
1) Melt butter in a large sauce pan over low-medium heat. Wisk in the flour and let it cook for a minute or two, stirring constantly (if your roux constantly tastes gritty or like flour, you're not letting your flour cook long enough).
2) Slowly add in the milk, a little at a time, stirring very often until thickened. Allow the sauec to thicken before pouring all of it in. You may need more of less than recipe calls for, depending on thickening.
3) Add in the dried beef and allow flavors to combine for about 5 minutes over low heat, stirring often. Season with salt and pepper to taste.
4) Add eggs and cook additional 3-4 minutes, allowing flavors to combine.
Serve over toasted bread. Enjoy!
Sunday, November 9, 2008
My Mini Frittatas
Tired of cereal for breafast? (Me too!) Try this! You can make these ahead and then just heat them up for breakfast or even just a nice (South Beach or Atkins friendly) snack! .JPG)
3) Spray a muffin pan with nonstick spray and evenly distribute the mixture in the pan. Sprinkle a small amount of cheese on top of the vegetables..JPG)
4) Pour the egg mixture into each section of the pan until it is almost full..JPG)
5) Bake for 13-15 minutes until the egg is set. Let cool a few minutes before removing them from the pan. Enjoy!
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Mini Frittatas:
5 Eggs
¼ cup skim milk
¼ tsp. salt
Dash of white pepper (or use regular, whatever)
½ cup shredded fat free cheddar cheese
½ cup each of chopped green onions, red bell pepper, yellow pepper, mushrooms
Olive oil
1) Preheat oven to 375 (F). In a small bowl, wisk the eggs, salt, and pepper together and set aside.
2) Heat the olive oil in a large skillet over medium heat. Add the vegetables and sauté until tender.
3) Spray a muffin pan with nonstick spray and evenly distribute the mixture in the pan. Sprinkle a small amount of cheese on top of the vegetables.
4) Pour the egg mixture into each section of the pan until it is almost full.
5) Bake for 13-15 minutes until the egg is set. Let cool a few minutes before removing them from the pan. Enjoy!
Tuesday, October 28, 2008
The Basics Series: Poached Eggs
Since I started this blog I've had a lot of good reception from friends and family, which is so great to me. BUT, the more I talk to my culinarily-challenged friends, the more I realize how few people of my generation are taught the basics in the kitchen. So instead of posting only my creations, I figured I might as well also post my "basics" recipes too.
This morning I had poached eggs for breakfast, so for those of you who'd like the yumminess of poached eggs, but don't want to sift through the overly complicated recipes on the internet, here you go!
Poached Eggs: (this is for one person)
2 large eggs
2 pieces of your favorite bread
butter
salt
1) Begin by filling a skillet about half-way with water, bring to a slow boil.
2) In the meantime, toast your bread. Spread it lightly with butter as soon as it comes out and is still piping hot.
3) When water is boiling, crack eggs into a bowl and carefully pour them into the water, letting them slide out gently into the water. (Feel free to crack them right into the water, but I've talked to people worried about dropping part of the shell in, or splashing the water on themselves. Fear not, this is the pain-free way!)
4) Turn the heat down to a slow simmer. The higher the heat, the more it will break up your eggs. Cooking them slowly and they come out perfectly round and pretty. After about 2-3 minutes of cooking (don't let the yolk harden), remove them with a slotted spoon. You know they are done when the white are white and no longer clear.
5) Place each egg on top of a butter slice of bread and sprinkle very lightly with salt. Smash them and enjoy!
This morning I had poached eggs for breakfast, so for those of you who'd like the yumminess of poached eggs, but don't want to sift through the overly complicated recipes on the internet, here you go!
Poached Eggs: (this is for one person)
2 large eggs
2 pieces of your favorite bread
butter
salt
1) Begin by filling a skillet about half-way with water, bring to a slow boil.
2) In the meantime, toast your bread. Spread it lightly with butter as soon as it comes out and is still piping hot.
3) When water is boiling, crack eggs into a bowl and carefully pour them into the water, letting them slide out gently into the water. (Feel free to crack them right into the water, but I've talked to people worried about dropping part of the shell in, or splashing the water on themselves. Fear not, this is the pain-free way!)
4) Turn the heat down to a slow simmer. The higher the heat, the more it will break up your eggs. Cooking them slowly and they come out perfectly round and pretty. After about 2-3 minutes of cooking (don't let the yolk harden), remove them with a slotted spoon. You know they are done when the white are white and no longer clear.
5) Place each egg on top of a butter slice of bread and sprinkle very lightly with salt. Smash them and enjoy!
Saturday, October 11, 2008
Sydney's Fried Rice and Egg Foo Yung
These were posted on the other blog but I decided they should go here too in case you wanted to try them!
Sydney’s Fried Rice:
2 cups cooked white rice
½ small white onion, or two medium scallions, chopped
¾ cup frozen mixed vegetables
2 TBSP olive oil
2 Eggs, lightly beaten
Soy sauce
Salt and pepper
1) 1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2) Reduce heat to medium and add vegetables to rice mixture. Cook 2-4 minutes until veggies are warmed through.
3) Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4) Add the eggs, and scramble until cooked firm.
5) Mix the eggs with the rice and vegetables, and sprinkle with salt and pepper. Stir.
6) Sprinkle very lightly with soy sauce and stir well, taste to see if it needs more. Do not add too much, it really needs very little.
Sydney’s Egg Foo Yung:
6 Eggs
¼ cup finely chopped green onions
¼ cups chopped mushrooms
½ cup already cooked frozen shrimp, thawed
1 TBSP soy sauce
Olive oil
Salt and pepper
Egg Foo Yung Sauce:
½ cup water
2 TBSP Soy Sauce
1 chicken bouillon cube
1) For the sauce, heat the water and soy until hot, crumble the bouillon cube into the water, stir. Keep warm over low heat.
2) Wisk the eggs in a large bowl, add salt and pepper to taste, soy sauce, stir.
3) Add onions, mushrooms, and shrimp (or any other meat you have on hand) to the mixture and stir to combine.
4) Heat a small pan over medium heat, add about 1 TBSP olive oil and then add half of the mixture to the pan, allowing eggs to set.
5) Cook about 4 minutes until the eggs are slightly brown. Flip with a spatula. Cook until eggs are fully cooked. Repeat process with the remaining mixture. Makes two large servings.
Serve with or over the fried rice, spooning the sauce over the dish, as desired.
Sydney’s Fried Rice:
2 cups cooked white rice
½ small white onion, or two medium scallions, chopped
¾ cup frozen mixed vegetables
2 TBSP olive oil
2 Eggs, lightly beaten
Soy sauce
Salt and pepper
1) 1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2) Reduce heat to medium and add vegetables to rice mixture. Cook 2-4 minutes until veggies are warmed through.
3) Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4) Add the eggs, and scramble until cooked firm.
5) Mix the eggs with the rice and vegetables, and sprinkle with salt and pepper. Stir.
6) Sprinkle very lightly with soy sauce and stir well, taste to see if it needs more. Do not add too much, it really needs very little.
Sydney’s Egg Foo Yung:
6 Eggs
¼ cup finely chopped green onions
¼ cups chopped mushrooms
½ cup already cooked frozen shrimp, thawed
1 TBSP soy sauce
Olive oil
Salt and pepper
Egg Foo Yung Sauce:
½ cup water
2 TBSP Soy Sauce
1 chicken bouillon cube
1) For the sauce, heat the water and soy until hot, crumble the bouillon cube into the water, stir. Keep warm over low heat.
2) Wisk the eggs in a large bowl, add salt and pepper to taste, soy sauce, stir.
3) Add onions, mushrooms, and shrimp (or any other meat you have on hand) to the mixture and stir to combine.
4) Heat a small pan over medium heat, add about 1 TBSP olive oil and then add half of the mixture to the pan, allowing eggs to set.
5) Cook about 4 minutes until the eggs are slightly brown. Flip with a spatula. Cook until eggs are fully cooked. Repeat process with the remaining mixture. Makes two large servings.
Serve with or over the fried rice, spooning the sauce over the dish, as desired.
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