Bacon and Egg Muffin Cups

 

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Prep: 10 minutes Cook: 15 minutes

Serves 6

Ingredients:

  • 3 slices of bread

  • 6 eggs

  • 6 slices of bacon

  • shredded cheddar cheese

 

Directions:

1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible. Meanwhile, cut two circles out of each slice of bread.

2. Spray a muffin tin with cooking spray. Lay the slices of bread into the bottom of each cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheddar cheese on top of the bread slices. Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.

3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.

4. Present to your tired and hungry fiance. Cook extra bacon. Eat extra bacon. Enjoy. Worry about your waist later.

100 Ways to Cook an Egg

It has been said that ‘You have to break some eggs to make an omelette,’ but I prefer  ‘ You can’t unscramble an egg.’ Either way,  the egg is either broke and ready or awaiting it’s full ‘ova-potential.’ In this blog, I’ll recount the 100 (or more) way to prepare an egg.

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The traditional chef toque is often thought to represent the 100 ways to prepare an egg, but no definitive list exists to recount these 100 ways. In the coming posts, I’ll search for the newest, the most traditional, and the most unusual ways to use this simple, essential and delicious food.

Baked Egg in Avocado

Baked Egg in Avocado

Baked egg in an avocado
Remember Toad in a Hole ? When we were little, we used to use a cup to cut out a round circle in the middle of a slice of bread and fry it up with an egg in the cutout area.

This recipe is the new — and healthier! — version of eggs in a frame. Instead of all that butter and/or oil, you bake it. And instead of the toast — which you can have on the side anyway — the egg’s cooked inside of an avocado where the pit has been removed.

Heirloom Beans: Preserving History

If meat ever moves out of the center of the plate, heirloom beans are ready to fill the void. Economical, nutritious and often oh so pretty, heirloom beans today take center stage in vegetarian cuisine and are widely used as side dishes and garnishes on menus around the country.

Heirloom beans are nutritious, but not necessarily more nutritious than non-heirloom ones; Both are fiber- and protein-rich. The nutritional value depends on the type of bean. Even though heirloom beans cost two to three times more than everyday beans, they still are significantly less expensive than putting meat, poultry or fish on the table.

Cultivated around the globe for centuries, heirloom beans grow as nature created them, untouched by modern Imagetechnology or horticultural tampering. They come in thousands of varieties and are used dried and fresh in many of the world’s cuisines. They’re especially popular throughout the Mediterranean region, but are also used in Asian and other international cuisines and in regional American dishes.

It’s important to preserve these heirloom vegetables, once they are gone, they’re gone forever. 

Newcomers to the world of heirloom beans often look for perfectly formed straight beans. Heirloom beans are not always like that. They can be curled or misshapen and still be perfectly good. When customers learn their history and that they are special, they realize that the rest of our food and ingredients must be special, too.

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Cooking dried beans

  • For optimum results when cooking dried beans, follow these tips.  Whenever possible, soak beans covered overnight at room temperature or in the cooler.
  • „Do not soak in boiling water. A slow penetration of water protects the beans’ skin.
  • „ If you can’t soak beans overnight, add beans to boiling water, turn off heat and let stand 1 hour.
  • „ Always discard soaking liquid and cook beans in fresh water.
  • „ Avoid excess water, which can leach out color and cause colors to run together.
  • „ Cook until desired tenderness. Time will vary by type of bean.
  • „ Cook beans until slightly tender before adding salt, tomatoes, sugar or acids of any kind, which harden the seed coat and make it nonpermeable.

Cinnamon Streusel Muffins with Quinoa

 

For the quinoa:
3 c. water
1 1/2 c. quinoa

For the muffins:
2 c. dark brown sugar, tightly packed
1 c. grapeseed oil (You may substitute canola oil, vegetable oil, or any other light, flavorless oil.)
2 large eggs
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 c. milk, whole
1/2 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground

For the streusel topping:
2 c. dark brown sugar, tightly packed
1 c. unsalted butter, softened
2 c. all-purpose flour

To prepare the quinoa, bring the water and quinoa to a boil in a medium saucepan. Once at a boil, reduce the heat to a simmer, cover and cook until tender and translucent, approximately 10-15 minutes. Once cooked, remove from heat and allow to cool. ImageMeanwhile, preheat the oven to 350° and prepare the muffin batter by sifting the flour, baking soda, baking powder, salt, cinnamon and nutmeg together in a medium bowl. Set aside.

Cream the oil and sugar in a large bowl. Add the eggs, beating until just incorporated. Add the dry ingredients, alternating with the milk and beating just until a smooth, uniform batter forms. Fold in the cooled quinoa. (Please note:  the instructions listed above will yield approximately 5 cups of cooked quinoa – you only need 1 1/2 cups cooked quinoa for these muffins. You can store the remaining 3 1/2 cups cooked quinoa in an airtight container for future use.)

Line 24 standard-sized muffin cavities with paper liners and fill each lined cavity approximately 3/4 full with the prepared batter. Drop the filled muffin tins firmly onto a hard surface to release any air bubbles in the batter. Set the batter-filled tins aside.

Prepare the streusel topping by combining the sugar, flour and softened butter in a large bowl. Using your fingers, mash and mix the ingredients into a rough crumble. Generously top the muffin batter in each cavity with several tablespoons of streusel. Bake the muffins for 23-26 minutes or until the streusel topping is slightly crisp and golden.

YIELD:  24 muffins

Green Chili Polenta with Black Beans

ingredients

  • 2 cups milk
  • 1 cup water
  • 3/4 cup yellow cornmeal
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 cup Mexican stye cheese, finely grated

 

  • 1 7-ounce can whole green chilies, drained
  • 1 can cooked, black beans, drained
  • 1 cup drained canned corn
  • 1/3 cup chopped fresh cilantro
  • 2 cups grated Monterey Jack/Cheddar mix cheese

Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in cheese and green chilis.

Pour half of polenta into prepared dish. Cover with  half of corn and black beans. Sprinkle with half of cilantro and 1 cup Jack cheese. Spread a thin layer of prepared or homemade salsa on top.  Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown.Top with remaining salsa

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The Benefits of Quinoa

If you’re not familiar with quinoa, then it’s a perfect protein to start incorporating into your diet. It’s loaded with vitamins and minerals and is a good source of manganese as well as folate, iron, phosphorus, magnesium and zinc. In addition, it’s a great source of the amino acid lysine, which is essential for tissue growth and repair. Because it’s such a complete protein with such a well-balanced amino acid profile, it’s a perfect alternative for vegetarians because it’s one of the few (non-meat) foods that provide all the essential amino acids that our bodies need.

Quinoa has a light and fluffy texture and a slightly nutty flavor when cooked. And it’s extremely versatile. It’s perfect in savory dishes or here, in my quinoa breakfast bowl. For this recipe, you can add just about anything you like to it such as cranberries, raisins, fresh fruit or even shredded coconut all work well with the recipe. And you can also substitute the honey with either agave nectar or maple syrup if you prefer. But here’s my favorite way to enjoy it:

quinoa breakfast bowl               serves 1

If you’re looking for an alternative to a hearty bowl of oatmeal that’s still nutritious, then this recipe is a great option. Quinoa, which is packed with protein, is a great substitute for the more traditional bowl of breakfast oatmeal. I make my version using a combination of both milk and water to cook the quinoa because I love the creaminess the milk gives the quinoa but you can simply use all water if you prefer. Serve it plain, with yogurt and toasted almonds or with your favorite dried or fresh fruit.

1/2 cup quinoa
1/2 cup plus 1 teaspoon milk, divided
1/2 cup water
1/4 cup plain Greek-style yogurt
2 teaspoons honey
1-2 tablespoons roughly chopped toasted almonds

1. In a medium saucepan, bring quinoa, 1/2 cup milk and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done.
2. In a small bowl, combine yogurt, honey and remaining 1 teaspoon milk.
3. Transfer quinoa to a serving bowl and top with yogurt and almonds and serve warm. Image