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Entries in eggs (3)

Monday
Feb102014

Build-your-own breakfast casserole

We are in full-blown cooped-up winter mode. I love winter because it means tons of extra family time for us, but I sure wish we could get outside without worrying about our skin blistering and shriveling up. I heard somewhere recently that we are on the verge of breaking a record for most days below zero in a single winter (!!). Even my boys have been occasionally asking me things like, "Mom, why don't we live somewhere warmer?" We press on, as Minnesotans do, and get through the bitterness. The warm spring weather will be sweeter than ever this year.

Maybe you've noticed that I have been creating an unusual number of comfort food recipes in the past few months. If there is one thing I'm good at doing while trying not to go stir crazy in our little home, it is eating comfort food. I put together a versatile breakfast casserole the other day because who doesn't love a good, loaded breakfast casserole with tons of options? Begin with the base ingredients, and go as crazy as you want with meat, veggies, extras and toppings. Have fun! Dan and I made a venison/green onion/green bell pepper/parsley version and even with the lean meat, it was fantastic!

 

10 eggs, beaten

30-oz. bag frozen hash browns, thawed

2 cups milk

2 to 3 cups shredded cheddar cheese

Salt and pepper, to taste

 

Ground sausage, beef, turkey or venison (cook in skillet over medium-high heat until meat is no longer pink)

Bacon (bake on foil-lined baking sheet at 375 degrees F for 15 to 20 minutes until crispy - drain and chop)

Diced cooked ham (pre-packaged) or chopped deli ham

Shredded chicken (bake 2 large breasts at 350 degrees F for 20 minutes or until juices run clear, or shred meat from a cooked Rotisserie chicken)

 

1 white, yellow or red onion, chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

1 bunch green onions, thinly sliced (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

1 green or red bell pepper, chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

8-oz. package mushrooms, chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

1 medium zucchini, finely chopped (cook in skillet with olive oil over medium-high heat for 3 to 5 minutes)

2 cups chopped asparagus or 2 cups finely chopped broccoli (lightly steamed)

8-oz. container cherry or grape tomatoes, halved 

2 cups chopped kale or spinach 

 

1/4 cup fresh parsley, chives or cilantro, finely chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

2 cloves garlic, minced (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

1 to 2 jalapeño peppers, finely chopped (cook in skillet with oilve oil over medium-high heat for 3 to 5 minutes)

Salsa

Sour cream

Avocado slices

 

ENJOY!

Printable recipe: Build-your-own breakfast casserole

Saturday
Oct082011

Pea tortilla with mint and yogurt

 

This is Week #40 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!

Click here for a printable recipe!

Sunday
Oct022011

Green beans with tomatoes, olives and eggs

Whew! What a weekend. I shot my first wedding over the weekend, which turned out to be an incredible experience. The rest of the weekend involved sickness, sickness and more sickness. I had a parenting moment on Saturday ("moment" = 3-hour period) that I will never forget, for as long as I live. I won't go into details because I will shortly be talking about food and I do not wish to turn anyone away from reading! So, yes, the weekend is done and I am somewhat thankful for that.

Abrupt change of subject here. Food! Salads! If you've been reading for a while, you know that I am quite fond of The Salad. I salivate over salads the way most people salivate over fried chicken. Or sweets. Or Chinese food. This green bean salad is such a simple concept, but the flavors are anything but simple. It is such a delicious combination of flavors that will keep you coming back to the fridge until the bowl is empty. 

(Source: Food Everyday: Martha Stewart)

In a large saucepan of boiling salted water, cook 1 pound of trimmed green beans until crisp-tender, 3 minutes. Drain and rinse under cold water.

Halve the beans and place in a large bowl. Add:

1/2 cup grape tomatoes, halved

1/2 cup Kalamata olives, pitted and halved

2 teaspoons extra-virgin olive oil

2 hard-cooked eggs, chopped

Coarse salt and ground pepper, to taste

Serve with lemon wedges. Enjoy!

Click here for a printable recipe!