because what is life without good food?

Posts tagged “Eggs

New Recipes at SumptuousSpoonfuls.com

I know I promised I would post the recipes here every time I post a new recipe on my blog’s new home … but it’s getting away from me … so much to do with the transfer of domains and all the other things going on in my life … I did export and import all of the email subscribers from here over to there … are you getting emails from my new blog? If not, please go add your email address on my new blog: www.SumptuousSpoonfuls.com  … seriously, please, go now! I don’t want to lose you.

Okay, now let’s talk new recipes … here’s what’s new on my blog: click on the pic or the title to see the recipe … I hope you’ll visit me at my new site!

Tropical Kiwi Monster Protein Kale Smoothie

Tropical Kiwi Monster Protein Kale Smoothie

Apple Pie Wontons

Apple Pie Wontons

Curried Chicken Salad in Crispy Wonton Cups

Curried Chicken Salad with Grapes in Crispy Wonton Cups

Havarti Cheddar Kale Omelet with Bacon

Havarti Cheddar Kale Omelet with Bacon


Savory Breakfast Quinoa with Harvest Vegies

and some blue cheese crumbles and a few sunflower seeds too …

Savory Breakfast Quinoa with Harvest Vegetables & Blue cheese

Ann from Fountain Avenue Kitchen posted this beautiful recipe this morning. She started out her morning with this lovely breakfast … only to have it fall and land on the floor, breaking the plate. Oh how I can relate! I have mornings like that. Days when everything seems to tumble and break. She didn’t seem too upset about it … she was just glad that there was another serving left … I was mourning the loss of that beautiful square plate! And it wasn’t even mine.

But her breakfast quinoa sounded really good and it just so happens I had a bit of cooked quinoa in the fridge and an over-abundance of fresh vegetables in the house. So I made this for myself, and served it on a square plate … in honor of my friend Ann who gave her plate to bring me this recipe.

Savory Breakfast Quinoa with Harvest Vegetables & Blue cheese

Savory Breakfast Quinoa with Harvest Vegetables & Blue Cheese

Adapted from Fountain Avenue Kitchen. I didn’t have the same ingredients on hand so I switched out the vegies and the cheese. Feel free to mix up the vegies and cheese to what you like/what you have on hand.

For each serving:

  • 1 teaspoon olive oil
  • 1 clove garlic, peeled and chopped fine
  • 3/4 cup cooked quinoa (hot!)
  • about 2/3 cup fresh chopped summer squash and/or zucchini (or other vegetables)
  • About 10 cherry tomatoes (or 1 small garden fresh tomato, chopped)
  • a sprig of tarragon
  • a few basil leaves
  • 1 egg
  • a tablespoon or so of blue cheese crumbles & a few roasted sunflower seeds

Mix the olive oil and the garlic in a small bowl and let it sit for a few minutes to infuse the olive oil with the garlic flavors while you prep the rest of the ingredients.

Once you have everything together, toss the summer squash with the cherry tomatoes in the garlic and olive oil. Toss in the basil and tarragon as well. Set them on a small baking sheet and roast for about 10  minutes at 400 degrees or until the squash is crisp tender.

While the squash and tomatoes are roasting, heat a frying pan on medium heat and fry up an egg to your liking. I prefer them over easy, but do what makes you happy.

Now, when the squash and tomatoes are roasted, mix them with the hot cooked quinoa. Put a bed of the quinoa mixture on your plate, top with a few blue cheese crumbles and sunflower seeds, then when the egg is cooked properly, slide it on top of the quinoa.

Enjoy!

Savory Breakfast Quinoa with Roasted Cherry Tomatoes, Squash and Blue Cheese

This recipe was shared at Newlyweds Recipe LinkyWeekend Potluck and Totally Tasty Tuesday.


Happiness & a Mushroom Tomato Skillet Frittata

Smoky Mushroom & Tomato Skillet Frittata

Last night my facebook page zoomed past 10,000 “likes” when I wasn’t looking. I was out having a glass of wine with my friend, talking out all the things we needed to talk about, sharing things we probably wouldn’t ever tell anyone else.

How did it zoom by without me so quickly? I think it’s because I’ve been doing an A-Z health challenge on my facebook page. Every day there is a letter, you choose one thing that starts with that letter and share the health benefits of your chosen thing. A was Avocado, B was Basil, C was Cilantro, D was Dill. E was Eggs. F was Flax. Yesterday was G and I chose Garlic. Somewhere along the way I invited my foodie friends to join in and share facts or recipes on my page. That’s when things really got fun. Suddenly I wasn’t talking to myself anymore … everyone was joining in and we had such a spread of beautiful recipes and wonderful conversations going on everywhere.

10,063 likes on facebook

Today is the letter H and because I’m so HAPPY, I’ve asked everyone to share what makes them happy. And I thought I better take a minute to share what makes me happy. Each and every one of you that comment, visit, or like me on facebook or Pinterest or twitter: you make me happy. You are what makes all of the time and effort I put into this blog worthwhile.

What makes me happy?

Snuggling, hugs, curling up with my cat, the many shades of green leaves on the trees, joking with my son, hearing my daughter sing, seeing her dance, visiting my parents, talking with my sisters, playing with my nieces and nephews, going for long walks and hikes in beautiful, natural spaces, a text or visit from a friend, yoga, a genuine smile. Art. Live music. Singing. Beautiful architecture. History and Books. Sunrise on the lake.

Beautiful morning at Big Stone Lake

Thunderstorms and rain, rainbows, blue sky, clouds, flowers, sunshine, seeing a deer or beautiful bird or a bat flying in the sky. Dragonflies and butterflies. Mountains. Plants. ANYTHING purple. Looking at the stars somewhere away from the city where you can see so many more of them. Riding on a boat, canoeing, sailing. Swimming. Camping. Dancing. The sound of waves and the feel of water and sand on my toes. Opening the windows and feeling a slight breeze through my house. Travelling. Meeting new people and seeing new things, trying new foods and seeing the world from a different perspective. Coming home. Breathing freely. Being healthy and so grateful to be alive.

A hot cup of chai on a chilly morning, dinner on the patio, a really good smooth dark chocolate. Having a drawer full of different wonderful cheeses, a bottle of wine and several lovely dark beers in my refrigerator. Picking berries, vegetables, herbs or flowers and eating them fresh. Hot soup and the smell of fresh bread baking on a cool or rainy day. Thai food. Or Mexican or Greek or anything funky and ethnic. Baking cinnamon rolls with my daughter, making up new recipes with my son. A beautiful salad. Little toasts! Pizza. Cold sweet ice cream on a hot day. Cooking. Having a handsome man cook for me and rub my back or my feet. Growing herbs. Foraging. Writing and reading and sharing with all of the wonderful foodies that have graced my life with their presence.

Smoky Mushroom & Tomato Skillet Frittata

Smoky Mushroom Tomato Skillet Frittata

Cheese is one of those things that send me into a happy oblivion. Dofino cheese noticed this and sent me a bunch of cheeses. One of the cheeses they sent me was this smoked havarti which is very creamy and has an intense smoky taste, which blends so well with mushroom, tomato and eggs and a bit of smoky bacon.

  • 1 teaspoon of butter
  • 2 cups mushrooms
  • 1/4  – 1/3 cup chopped onion
  • 1 medium tomato, chopped
  • 1 cup fresh spinach or swiss chard
  • A small handful of fresh herbs (basil, oregano, thyme)
  • 2 – 4 eggs (depending on how fluffy you want your frittata … I used 2, but it was a little flat)
  • 1 slice lean bacon, fried crisp, cooled and crumbled or chopped
  • 1 cup shredded cheese (sharp cheddar, smoked havarti, & asiago, mixed)

Directions:

  1. In a skillet pan, melt the butter, then add the mushrooms. Sautee for a few minutes, add the tomato & onion. Cover and cook for a few minutes, then uncover and sautee until the onions are soft. Add the spinach and sautee briefly until wilted.
  2. Put the vegies in a bowl, mix with the herbs, and set aside. Clean out the pan. In a small bowl, whisk the eggs with a spoonful of water for each egg. Sprinkle with Red Robin Seasoning (or just salt) and freshly ground pepper.
  3. Heat the skillet to medium heat and spray with cooking spray. Pour in the eggs and let them cook for just a moment to start setting up. Quickly spread the vegie mixture over the eggs, sprinkle with bacon and top with the shredded cheese. Reduce the heat to medium low, cover and let cook till the cheese is melted. Remove from heat and serve immediately in wedges.

Smoky Mushroom & Tomato Skillet Frittata

What makes you happy? I would love to know!

This recipe was shared at Share It SaturdaysScrumptious SundaysRecipe of the WeekKatherine Martinelli’s Tomato Bloghop and Everyday Mom’s Meals.


Whiskey Green Tomato Cake

Whiskey Green Tomato Cake

Last week my aunt from Florida came to visit. I don’t know how many stops she had planned on her trip, but one of them was to visit my parents … I suspected she would go see mom, but I didn’t really know until it was my turn to see my aunt.

My daughter and I drove down to meet my aunt and her artist friend for dinner. It was then that my aunt told us she had been to my parents’ place and my dad had made this green tomato cake for dessert … what?!? … my dad made a green tomato cake?! What the … ?

I thought it sounded really odd, and then when we went to see my parents this weekend, dad mentioned his green tomato cake. Mom said that it was more like a bar than a cake and Dad said the recipe he used just had too much green tomato in it. I could see the wheels turning in his head … I asked him to tell me about this green tomato cake … and he had already figured out how to make it better. I looked him in the eye and said “let’s make a cake!” … and so my dad and I set to work making a green tomato cake.

We started with our favorite carrot cake recipe, which is from The Jack Daniel’s Cookbook, but by the time we finished, I don’t think you’d even recognize the original recipe. Nonetheless, my dad was totally right (he usually is) … the cake turned out absolutely amazing. Both dad and I had two pieces of it for dessert after brunch (I NEVER have two pieces of cake …) and then later, on my way home, I brought some to my friend and had another piece of cake with her. Three pieces of cake in one day. This is totally a record for me. I’m not a cake person (unless it’s like some kind of of amazing decadent chocolate cake), and this cake isn’t even chocolate! … but it is SO worth it. The tart green tomatoes taste so much better than carrots in this (kinda pretty awesomely healthy) moist and flavorful cake.

The green tomatoes came from mom and dad’s garden. They fell off the vines while Mom was trimming the tomato plants. There was a whole bucket full of them. Their tomato plants are just thick with fruit … there will be LOADS of tomatoes this year. Only a few are ripe yet; the rest are yet to come.

Green Tomatoes for the Whiskey Green Tomato Cake

My very favorite part of the day? I got to cook with my dad. The big bonus was that it turned out to be something totally jaw-dropping awesome.

Whiskey Green Tomato Cake

Highly Adapted from The Jack Daniels Spirit of Tennessee Cookbook

  • 3/4 cup raisins
  • 1/4 cup whiskey
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 2/3 cup applesauce
  • 4 eggs
  • 2 cups chopped green tomatoes (about 2 large green tomatoes)
  • 3/4 cup walnuts

Heavenly Frosting:

  • 2 Tablespoons butter, softened
  • 2 oz. light cream cheese, softened
  • 4 oz. powdered sugar
  • 1 Tablespoon whiskey

Directions:

  1. Preheat the oven to 350 degrees F. Put the raisins in a cup with the 1/4 cup of whiskey to plump them up.
  2. In a large bowl, mix the dry ingredients, then make a well in the center and add in the wet ingredients. Whisk up the eggs and  other wet ingredients together, then stir to incorporate them into the batter. Add the raisins & whiskey, green tomatoes and walnuts and stir just until everything is mixed up well.
  3. Pour the cake batter into a 13 x 9 x 2 inch pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is cooling, make the frosting by mixing the butter, cream cheese, powdered sugar and whiskey until smooth. Let the cake cool, then frost it with the Heavenly Frosting.

Whiskey Green Tomato Cake

This is a post for #tomatolove.

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Click here to see all the other great #tomatolove posts…

This recipe was also shared at Scrumptious SundaysMade it by MondayThursday’s Treasures, Katherine Martinelli’s Tomato Bloghop and Foodie Friends Friday.


Egg on a Salad with Sundried Tomato Ranch

Egg on a Salad with Avocado, Sweet Onion, Hosta Flowers & Sundried Tomato Ranch Dressing

Let’s re-define the idea of egg salad, shall we? I mean, who decided that “egg salad” should be a bunch of chopped hardboiled eggs with mayonnaise on bread? Excuse me, but how is that a salad? I don’t mean to knock the traditional egg salad sandwich … there’s a comforting charm in a well-made egg salad sandwich, but I have to tell you, when I think salad, I think greens. To me, a salad really needs greens before it deserves to be called a salad.

Yesterday I redefined the whole concept of “egg salad” in my mind. I put a fried egg on my salad. Really, it’s nothing new, but it’s new to me … it’s been done before … I’ve seen it, but the idea of putting a fried egg on a salad sounded completely crazy to me. A fried egg? on a REAL salad? With greens? Seriously?

Egg on a Salad with Avocado, Sweet Onion, Hosta Flowers & Sundried Tomato Ranch Dressing

It sounded so completely weird to me until I made this sundried tomato ranch dressing. And my friend Melissa said to me: it would be great on eggs. Oh. my. gosh. YES! A fried egg, over easy, with that beautiful bright yellow messy, runny yolk … and toast … and crunchy green salad … oh let’s toss on some avocado too … oh yes! It’s brilliant! I could eat this forever … I made it again today. It’s like the quickest meal ever. And it’s SOooooo goood!

It is the sundried tomato ranch dressing that makes this brilliant. Without it, it’s just eggs oozing all over my greens and yeah not really that exciting at all … but add that dressing and some crunchy toast and I’m happy as a clam.

(Are clams really happy? I sure hope so, cuz otherwise it would make NO sense to say “happy as a clam” … then again, we don’t really know that they are happy, so why do we say that?)

Whatever. This egg salad made me happy. Like giggly from my toes to my nose kinda happy. I will never, ever, think of egg salad the same way again.

Egg on a Salad with Avocado, Sweet Onion, Hosta Flowers & Sundried Tomato Ranch Dressing

Egg on a Salad with Avocado, Sweet Onion & Sundried Tomato Ranch Dressing

I got so excited talking about the salad I forgot to tell you about the flowers! They are hosta flowers … the flowers of hostas, like hosta leaves, are edible. You probably have some growing in your yard. They taste like salad. And they are insanely beautiful, on or off a salad.

  • Mixed spring greens with spinach (or whatever greens you’d like to use …)
  • Green bell pepper, chopped
  • Sweet onion, sliced and chopped
  • Avocado, sliced and/or cut into chunks
  • Organic hosta flowers (or other edible organic flowers … totally optional but they look pretty! make sure yours aren’t sprayed with nasty lawn chemicals before eating, though)
  • Eggs, 1 for each salad
  • Thin slices of french bread or baguette, toasted
  • Sundried tomato ranch salad dressing (recipe here)

Directions:

  1. First mix up the dressing and set it aside.
  2. Make a good bed of greens in your salad bowl and tuck in some onion, avocado, and bell pepper. Add a few flowers if you like, around the edge, leaving a good space in the center for the egg.
  3. Spray a frying pan with cooking spray and heat to medium heat. Crack a fresh egg into the pan and season with Red Robin Seasoning (or salt) and freshly ground pepper. Cook it sunny side up or over easy, whatever you prefer.
  4. Toast the bread while the egg is cooking, then spread the ranch dressing on the bread slices.
  5. When the egg is done to your liking, set it gently on top of the salad. Top with the ranch (or serve on the side), and serve with the toast.

Fried Egg on a Salad with Avocado, Sweet Onion & Sundried Tomato Ranch Dressing

This recipe was shared at Tastetastic ThursdayFit & Fabulous FridayFoodie Friends FridaySummer Salad Sunday and Manic Monday.


Herbed Baked Eggs in a Bread “Bowl” with Avocado

topped with Havarti and Gorgonzola cheese & a Balsamic Sundried Tomato “Ketchup”

Herbed Baked Egg in a Bun with Avocado, 2 Cheeses & Balsamic Sundried Tomato Ketchup

It wasn’t very long ago I saw this great idea for baking eggs in a bread bowl … just hollow out some hard rolls, crack your egg in there, add some seasonings and voila! A beautiful breakfast. But you know me, I couldn’t stop there. I added some herbs and some cheeses and a gorgeous sundried tomato vinaigrette (a recipe I got from my friend Melissa at ChinDeep), which I had intended to drizzle over the baked egg, but I added some extra sundried tomatoes so the vinaigrette turned out kind of thick, more like the consistency of a ketchup. I’ve never liked ketchup on my eggs, but I loved this balsamic sundried tomato ketchup!

It took me a few tries to get this right. The first time I didn’t hollow out enough of the hard roll and then I overbaked it and the yolk was hard and dry. I wanted a runny, messy yolk that you could sop up with the bread. So I tried again, and this time I got the yolk just about right, but the hard roll got way too brown on top. I had cut just a tiny bit of the top off, and our toaster oven is too small; it over-toasted the top. It was delicious, but definitely not photo-worthy. The third time I finally got it right. Perfectly sized hole, perfectly brown crusty hard roll, perfectly cooked egg. The texture of the egg white was amazing, and when I tore into the yolk and it ran all over the plate, my heart just jumped with joy. A perfectly-cooked egg with toasted bread and avocado is pure pleasure in my book.

Herbed Baked Egg in Bread Bowl with Avocado & Balsamic Sundried Tomato Ketchup

Herbed Baked Eggs in a Bread “Bowl” with Avocado

  • Hard rolls
  • Eggs
  • Fresh basil & oregano
  • Red Robin Seasoning (or your favorite seasoned salt)
  • Freshly ground pepper
  • Shredded Havarti cheese
  • Crumbled Gorgonzola cheese
  • Avocado slices
  • Balsamic Sundried Tomato Ketchup (recipe below)

Cut tops off the hard rolls and hollow out the bottom half so there is enough room for an egg to fit in there. Set the hard rolls on a baking sheet sprayed lightly with cooking spray. Crack an egg into each roll.

Egg in a Hard Roll

Sprinkle with fresh basil, oregano leaves, the seasoning and fresh ground pepper. Top each egg with a Tablespoon or two of shredded Havarti cheese, then a sprinkle of Gorgonzola (maybe 1/2 Tablespoon per egg?). Bake at 350 F for about 15 minutes or until the white is set but the yolk is still soft. (If you want your yolk cooked through-not runny, let it cook another 5 minutes.)

In the last 5 minutes of cooking, put the tops of the hard rolls in the oven alongside to toast them.

Remove from oven. Set each egg on a plate, top with avocado slices, garnish with fresh basil or oregano leaves and serve immediately with plenty of the balsamic sundried tomato ketchup.

Herbed Baked Egg in a bread bowl with Avocado and a Balsamic Sundried Tomato Ketchup

Balsamic Sundried Tomato “Ketchup”

Adapted from ChinDeep

  • 1/4 cup good quality balsamic vinegar
  • 1/2 cup minced  sun-dried tomatoes
  • 1/4 cup red wine
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh chopped oregano
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons honey
  • water, as needed

Soak the tomatoes in the vinegar and wine for 15 minutes or so to soften them up, then put all ingredients into a food processor or handi chopper and blend till mostly smooth. Add water as needed to get it to the desired consistency.

This recipe was shared at Scrumptious SundaysEveryday Mom’s MealsEgg Blog Hop and Manic Mondays.


Basil Green Tea Gelato

Basil Green Tea Gelato

Do you love basil? I love basil. My mother has suggested maybe my dad and I love basil a little too much. How could that possibly be?

I have seen people put basil in sorbets and syrups and even cookies, so for #icecreamlove this month, I had this brilliant flash of inspiration: I wanted to make ICE CREAM with BASIL in it! I thought I was SOooo clever … but well, I googled it and it turns out that’s not an original idea. Sigh. But then very few ideas are. I mean with 7 billion people on this earth (currently, plus how many before us?), it’s highly unlikely that none of them ever had the same flash of insight.

I made my brilliant basil ice cream anyway. But I put green tea in mine too. Because it just felt right to add green tea.

I don’t really know whether to call this an ice cream or a gelato. I chose gelato because Saveur calls it a gelato and hey, they’re Saveur, they should know.

If you are a basil lover like me, you will love this gelato. It has a wonderful sweet basil taste. It IS very clever, even if it wasn’t my own brain child. I totally ♥ this gelato … er, ice cream? oh whatever …

Basil Green Tea Gelato

Basil Green Tea Gelato

Kinda sorta adapted from Saveur and Eats Well with Others

  • 1 1/2 – 2 cups fresh basil leaves
  • 1 cup 2% milk
  • 1 cup fat free half & half
  • 1 cup heavy whipping cream (for a lower-fat version, use skim milk in place of 2%, more fat free half & half and less heavy cream … I would recommend 1 1/2 cups fat free half & half and 1/2 cup whipping cream)
  • 1/2  – 3/4 cup sugar (I used 1/2 cup, but if you want it sweeter, add more sugar … )
  • 2 eggs
  • a pinch of salt
  • 3 green tea bags

Put the basil, milk, half & half, whipping cream, sugar, eggs, and salt in a blender and blend till smooth. Pour the mixture into a saucepan and heat till the sugar is dissolved and the mixture is hot to the touch (like as hot as a tea you would drink). Put the green tea bags in the pot and let the mixture sit for 5 minutes or so to let the tea steep.  Chill the mixture in the fridge until it’s cold. If you want, you can strain out the basil leaves by straining the mixture through a fine sieve or cloth. (I decided to strain it this time, but I’ve seen others leave the specks of green.) Either way, take the tea bags out and freeze it up in your ice cream maker.

Enjoy immediately, or freeze it in the freezer for a couple hours to firm it up some more.

Basil Green Tea Gelato

This post is an #icecreamlove post powered by Linky Tools

Click here to see all the other wonderful ice creams everyone is making this month …

This recipe was also shared at Weekend Potluck, Manic Mondays and Melt in your Mouth Mondays.


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