Tag Archives: Eggs

Asparagus, mushroom, and kale egg casserole with quinoa crust

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Remember when I told you guys about my party planning skillz? Surprisingly, this was the one recipe I didn’t test prior to my party, and it was a real winner. It’s a GD miracle that it not only turned out, but was a favorite!

Here’s the amazing thing about this recipe: You don’t have to cook the quinoa beforehand. In fact, it falls to the bottom and makes a crust. Oh, quinoa: What will that sassy little minx think of next? Cleaning it’s own dishes!?!

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Before we get to the recipe, though, I have to thank Mia for giving me a Liebster award nomination! A Liebster award is given to blogs with less than 300 followers as a way of making them more well-known. The rules for the acceptance are:

1) Visit and thank the blogger who nominated you
2) Acknowledge that blogger on your blog and link back
3) Answer the 10 questions posed by the blogger who nominated you
4 ) Select 3 – 5 bloggers for the award
5) Pose 10 new questions to the new nominees
6) Post the award on your blog

Here are my questions and answers from Mia:

1) Why did you start blogging?
I took a few photography classes as a graduation gift to myself when I finished grad school. I was following a few food blogs and started taking pictures of my own recipes as a way to keep practicing my photography when it was too cold to shoot outside. Nothing keeps you honest like a little public humiliation, I decided to post the pictures on the internet.
2) What is the most important thing you have gotten out of your blog?
Meeting other bloggers!
3) Favorite memory from childhood?
One summer night my family was coming back from dinner and we passed an office building that had the sprinklers on watering the lawn. We stopped the car and all ran through the sprinklers in the dark. Fun times.
4) Favorite song?
Hard one! My ipod says that Flight Test by The Flaming Lips is the most played, so that must be my favorite song!
5) Favorite thing to do in your free time, if you have any.
Take Ruby to the dog park and watch her get mad at dogs that try to hump her.
6) What book could you read over and over?
This is a hard question. I hate reading books or watching movies more than once (exception: National Lampoon’s Christmas Vacation) because the list of things I want to read/watch is too long. But I would re-read any of Michael Pollan’s books again, especially Omnivore’s Dilemma.
7) Worst subject in school?
I feel like I had to try way harder than everyone else in Biology.
8) What was the first thing you wanted to be when you grew up?
Cliché alert! Veterinarian.
9) First thing you would buy or do if you won the lottery?
Pay off the mortgage? That’s boring, so I’d pay to have Avon Barksdale brought back to life.
10) If you could meet anyone from history, who would it be?
Elvis. Obviously.

Now for my nominations. I have no idea how many followers anyone has, so I’ll just tell you I like these blogs, and it’s safe to say that none of them are Young House Love famous:
Shut up Duffy. Rebecca’s posts always make me laugh. See: this post.
Erica finds. Erica always has thoughtful posts about running, shopping and life in general!
Hope for healing. Somehow Stephanie makes amazing desserts that are gluten, dairy, soy, and refined sugar free.
liebster
And the questions for my nominees:
1) Why did you start blogging?
2) What is your absolute favorite blog to read?
3) Favorite memory from childhood?
4) Favorite movie?
5) You can only eat one food for the rest of your life. What is it?
6) What is the last book you read?
7) Dessert island. What 3 things would you bring?
8) What is your dream job?
9) Magazine test: which one do you pick up in a waiting room?
10) If you could meet anyone from history, who would it be?

Asparagus, mushroom, and kale egg casserole with quinoa crust, serves about 12, inspired by Whole Foods
-1 t butter
-12 eggs
-1 3/4 cup milk (I used unsweetened almond milk)
-4 cloves garlic
-1 T fresh thyme leaves
-1 t salt
-1 t pepper
-1 bunch asparagus
-2 cups unpacked baby greens (I used baby kale and baby spinach)
-1 cup mushrooms
-1 3/4 c uncooked quinoa
-1 1/4 c shredded parmesan cheese
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Let’s do this:

Preheat oven to 350. Butter a 9×12 baking dish and set aside. Make sure you do this step; nothing ruins a party faster than quinoa stuck to the bottom of your pan.
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Roughly chop your asparagus and greens. Slice the mushrooms.

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Roughly chop the garlic and the thyme.

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Combine the eggs, milk, garlic, thyme, salt, pepper, and quinoa in large bowl and whisk.

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Add the asparagus, greens, and mushrooms.

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Stir to combine.

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Pour the mixture into your baking dish. Shake side to side a little so the quinoa settles to the bottom evenly.

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Cover the baking dish with tin foil and bake for 50 minutes. Remove from the oven and remove the tin foil.

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Add the cheese.
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Bake uncovered for 10 more minutes. Leave the casserole in the oven but turn the oven to broil. Broil for 3 minutes to brown the cheese and remove from oven.

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Serve to hungry guests!

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Thanks again, for the nomination, Mia!
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Cauliflower “fried rice”

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Some people find it hard to believe that I don’t like rice. I just think it’s boring and a total waste of my time calories. If I’m gonna eat empty calories, it’s gonna be cake and not rice, ya hear? So when I started seeing recipes for cauliflower “fried rice” I was all over it. Genius: fried rice with nutrients!

Cauliflower “fried rice”, makes about 3 servings

-2 T sesame oil
-1 small onion
-1 cup sliced mushrooms
-1 large head cauliflower
-1 knob fresh ginger (we’ll grate this to be about 1 T ginger)
-2 cups mixed frozen vegetables
-1 cup frozen kale
-1/2 cup sliced water chestnuts (optional, for crunch)
-1/4 cup raw cashews
-salt & pepper
-2 eggs
-2-3 T soy sauce (or aminos to make it gluten-free)

Let’s do this:

Dice your onion.

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Get the oil heating in a large skillet over medium heat and add the onion.
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In the meantime, chop the cauliflower florets into roughly bite size pieces.
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Add the cauliflower in batches to the food processor.
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Process for about 10 seconds – until “riced”. You don’t want to process for too long or it will get mushy.
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Empty the riced cauliflower to a large bowl and move to the next batch.
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Once the onions are soft, add the mushrooms.
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Peel your ginger and grate it. I use a microplane.
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Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.
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Remove cover and add the frozen vegetables, kale, water chestnuts, and cashews. Stir to warm up the veggies.
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Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.
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Serve!
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World’s most filling breakfast for under 400 calories

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I love breakfast. I want to take Breakfast to the skating rink and buy it a promise ring from the gift shop. Then I want to take my parents’ car and drive slowly by Breakfast’s house over and over.

Most days I eat two breakfasts. That’s because I generally wake up feeling like I’m going to starve to death. This morning I decided to try something new: savory oats. I know, I know, the whole thing just seems wrong. But if it keeps me full for 4+ hours, it’s oh-so-right.

The 4 Hour, 400 calorie breakfast: Savory oats for one, inspired by Womens Health Magazine
-1/2 c rolled oats
-1 cup loosely packed spinach
-1 egg
-1/8 cup shredded cheddar cheese
-1/4 of an avocado
cooking spray
salt & pepper

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Let’s do this:

Add the oats and one cup of water to a small saucepan and cook over medium heat until water is absorbed and oats reach desired consistency. Reduce heat, add in spinach and stir for a few seconds until spinach wilts. Remove from heat.

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Get a small frying pan hot and coat with cooking spray, then crack your egg into the pan. I flipped my egg because I’m not one for runny yolks, but I think I’m alone in this. So cook the egg to your desired done-ness.

Add the oats to a bowl or plate, top with shredded cheese, sliced avocado, and the egg. Top with salt and pepper, and hot sauce if you like!

Now I’m going to go write a note to Breakfast that I can pass it during homeroom, asking it to check a box if it likes me. Or maybe I should just text Breakfast?

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Here’s the stats on this breakfast (note I cooked my oats in water, but if you cook yours in milk the calories will be a bit higher):

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Single girl dinners, or what to do when you have no food

When the Huz isn’t around for dinner, we’re typically low on food since I don’t do much meal planning when I know he’ll be gone (heck, I  don’t do much meal planning period; when I say “meal planning”, picture me holding something up and shouting across the produce section: “Hey, do you think you want to eat this this week?”).

When we have no food in the house, I regress to a dormitory style of eating that I’m not proud of. This means things like cereal for dinner and other unmentionables, which I’ll mention.

I recommend and endorse the following multi-step approach if you are dining alone and have no food:

1. Stomp around the kitchen complaining that you have no food. See if anyone helps you.

2. Survey the fridge and freezer. Repeat step 1. Still nothing? Start panicking.

(At this point, DR-mom and DR-dad might recognize this routine from high school when I had nothing to wear.)

3. Do you have eggs? Bread? Cheese? If so, how about some version of this vegetarian egg mcmuffin:

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Its a Morningstar black bean veggie burger + 1 scrambled egg + 1 slice cheese on an Arnold’s sandwich thin (add avocado and hot sauce if you have it!). Its super filling, so its my go-to single girl dinner.

4. Do you have bananas? Milk? How about some version of this smoothie?

5. Things are looking grim. At this point, the mature thing to do is dig out that old can of soup in the cupboard and heat it up. But frankly, the maturity ship sailed after steps 1 and 2, so just forget about that. Do you have chocolate chips? Try eating a handful and see how you feel.

6. We’re officially desperate. Do you have peanut butter? Try eating a few spoonfuls and see how you feel. Think about how good the chocolate chips would have tasted in the peanut butter and do some advanced “meal planning” by writing chocolate chips on your grocery list.

7. Still hungry? Throw in the towel. Order sushi or skip dinner entirely and go get ice cream.

So there you have it. Feel free to print this extremely mature guide and hang it on your fridge to reduce food-related panic attacks. You’re welcome.

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Incredible edibles

Super-lucky-girl alert: the huz’s coworker has chickens and brought us some eggs!!! I freaked out when I saw them. They. are. adorable.
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Natch, I had to make something special with them. This started out as a frittata. But really, who has the time? It turned into an omelet-foldover-frittata-thingy.

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I threw together:
1/4 c black beans
~1 T fresh cilantro
1/4 c goat cheese crumbles (really, any cheese will work!)
~10 cherry tomatoes, sliced in half
1/4 of an avocado
1/4 c of corn (from the cob)
3 eggs (note these are a little smaller than large eggs from the grosh’)

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Confession: I don’t really know how to make an omelet (heck, I didn’t even know how to spell it right!). I just cracked the eggs in a bowl and stirred them, then sprayed some nonstick spray in a small pan and threw the eggs in until the bottom was cooked. Then I flipped it and threw the remaining ingredients on top, cooked the eggs a little longer and folded it over.

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I feel sorry for you if this wasn’t your breakfast this morning. Maybe you should come over tomorrow morning?

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Reader Request: what’s in your fridge?

A loyal reader recently asked me to do a post about the essentials I keep in my fridge. A few months ago, I might have considered taking a picture of the inside of my fridge for this post. But ever since Kath showed us in the inside of her fridge, I’ve been very self conscious about my fridge. Attempts to minimize the contents were met with tears, so I’ve finally accepted that my fridge will always be jam-packed with leftovers and produce.

I’ll do one post on my perishables and another on dry goods. Here’s what I have to have every week, or I’ll prolly starve:

My Perishables (lowest cost option is in green):

Unsweetened vanilla almond milk: I’m a big fan of almond milk because I don’t like cow’s milk (lots of reasons – this could be a whole post in itself – but suffice it to say that I first started straying from milk when I noticed that I would feel really badly on my Saturday morning runs after I had dairy on Friday – I was lethargic and sometimes would get sick). Needless to say, there is a lot of controversy around soy, so don’t prefer soy milk. I already have tofu in my diet, and adding soy milk to that would put me over the edge in the soy department.

You can get the 365 brand almond milk at Whole Foods, which is my fave. Almond Breeze is also good and they have it at most regular grocery stores. I use this for my morning smoothie every day, and its sooo delish with cereal or granola. If you have never tried it, you can get a 32 oz carton at Trader Joe’s or Jewel (local grocery store), which is low-commitment. Here’s the price breakdown:

  • Trader Joe’s: $.05 to .06 per oz, depending on brand. They have both Almond Breeze and Pacific brands. I believe Pacific is organic and usually its a little cheaper.
  • Whole foods: $.05 per oz for the 365 brand. Note that this is based on the refrigerated half gallons ($3.39 regular price). They also have shelf-stable options, but I don’t usually stop in that aisle so I haven’t price compared in a while. Based on taste, the 365 brand is my fave.
  • Costco: $.04 per oz. Costco sells the Silk brand, which is sweetened (slightly higher calorie and has evaporated cane juice), but you really can’t beat the price. This comes out to $2.66 for a half gallon, which is almost $.75 cheaper than Whole Foods.

Here is a side-by-side comparison of the nutritional stats. Note that the Silk brand is sweetened, so it has added sugar and calories. The 365 brand also has the shortest ingredient list (always a plus in my book) and doesn’t have the elusive “natural flavors” as part of the ingredient list. If you are wondering why I have all three of these in the house right now available for photos, see my initial comment about messy fridge. I also hoard things when they go on sale.

Bananas: I always have these on hand for smoothies and snacks!

  • Trader Joe’s: anywhere from $.29 to $.49 per pound
  • Whole foods: closer to $.99 per pound, but I usually don’t pay attention because I’m not crazy enough to think they will be cheaper here
  • Costco: $.27 to $.44 per pound

Spinach: I try to have this on hand to toss into my morning smoothie and up the nutritional content – it becomes a Green Monster! Its also great to have on hand for a quick mid-week dinner salad. The best deal I have found for spinach is the huge tubs at Costco, but there is a produce market by us (Stanley’s for you locals) that is much cheaper, but non-organic. Spinach is something I prefer to buy organic since it’s one of the dirty dozen.

  • Trader Joe’s: $.33 per oz (organic)
  • Whole Foods: $.37 per oz (organic)
  • Costco: $.24 per oz (organic)
  • Stanley’s: $.15 per oz (non-organic)

Lemons: I can’t drink my water plain, so I always keep lemons on hand to keep my water interesting!

  • Costco: $1.29 per pound
  • Stanley’s: $.98 per pound

Kale: I really love kale for juicing and for making kale chips! If you’ve never made kale chips before, I highly recommend them lieu of potato chips next time you are making burgers.

  • Whole Foods: usually $2.49 per bunch (organic)
  • Stanley’s: $1.49 to 1.98 per bunch (organic)

Morningstar Black Bean Burgers: I usually buy the big Morningstar bean burgers at Costco because I love these so many ways: scrambled with an egg, crumbled on a salad, or wrapped in a tortilla with some avocado. They are $13.69 for a 12 pack of big burgers (note these are 4 oz burgers, which are bigger than the 2.75 oz burgers sold in regular grocery stores).

Eggs: Some days, I just really crave a scrambled egg on toast with a little cheese, so I try to keep eggs in the fridge most of the time. I splurge a bit and get free range organic because I’m paranoid and I don’t buy them that often so its worth the spurge (here’s a simple guide to eggs). I don’t usually price compare these because I just pick them up at Whole Foods when I run out, and they are less than $3 for a dozen (at $.25 each, that’s a pretty cheap and quick dinner!).

Tofu: I usually have this in my fridge to make my version of a chocolate milkshake!! Its a nice protein boost for smoothies and I use it for desserts or stir fry occasionally. I typically buy firm because its the most versatile. My favorite tofu is sold at the farmer’s market by Tiny Greens, but when I can’t make it to the farmer’s market…

  • Trader Joe’s: $.11 per oz for organic firm tofu and $.09 per oz for non-organic firm.
  • Whole Foods: $.12 per oz for organic 365 brand.

Avocado: I like to have one or two avocados on hand to add to fish tacos (post forthcoming) and salads. They never go bad in our house. The price for these are so volatile depending on the time of year, so I usually pick these up at Stanley’s. Avocados are on the clean dozen list, so I don’t fret too much about buying organic.

I think that about covers it for perishables. I always have random fruits and vegetables around as well. This week I stocked up on oranges, grapefruits, and brussels sprouts, so those are currently spilling out of the fridge and fruit bowl. I’ll be back with my must-have dry goods!

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