Posts tagged ‘Eggs’

April 18, 2014

Easter Quiche

Looking for a quick idea for Easter brunch? Look no further than a classic quiche! I think quiche is the perfect thing for brunch; you can make it ahead, put anything in it and it transports easily. Start with a great crust (or a premade one if you are really in a hurry!) add your favorite combination of ingredients, whip up your eggs and cream, pour into the shell and bake…that is it! We often make one with meat and one vegetarian. You will notice that we used a tart pan below, but a regular pie pan works great. I like the tart pan because you get a thinner piece of quiche (and I don’t really love eggs). Make sure to wrap the pan in aluminum foil so you don’t get a leaky quiche or get ready for a smoky kitchen! Below is one of our favorites but get creative with yours.

Take it to your brunch for a guaranteed hit! Happy Easter!

Kelly

Classic Quiche

1 pie crust

1 cup shredded sharp cheddar cheese

1 package frozen spinach, thawed and drained

8 oz sliced mushrooms, sautéed until tender

1 cup cream

3 eggs

Salt & pepper

Make a pie crust add pie weights to keep the crust from bubbling up and prebake at 425° for 20 minutes.

Allow the crust to cool a few minutes and then layer the ingredients into the crust.

Blend the eggs and cream with salt and pepper until combined. Pour the egg mixture into the crust.

Bake for 35-45 minutes at 375° until golden and cooked through.

Enjoy warm or room temperature.

January 26, 2014

Healthy Beginnings

I don’t know about you, but for us 2014 has come in like a wave; it seems like we are busy all the time the last few weeks! That can make a healthy beginning to the year a challenge. BF is on a new meal plan where he has to eat clean but huge volume. The only way I know how to make that happen is to prep ahead. We got ourselves a food scale and I spend a few hours on Sundays making rice, chicken, veggies and lean meat and measuring for the week. I know I have talked before about our menu planning and our favorite easy lunch food, chicken muffins, as well as my own fitness tracking. We try our best to plan ahead and it is the only thing that keeps me on track in the middle of a busy week! Bonus, planning ahead really helps us to manage our budget as well. When I know we can use the same ingredients for multiple things, we waste less and really maximize our dollars. In the next few weeks, I will share with you a few of our staple meals and how we handle long work weeks while trying to be healthy.

To kick off the series: Healthy Egg Muffins. I am not a huge egg fan, so I spend a lot of time trying to make eggs that don’t taste like, well, eggs. I am fairly accomplished at this task, especially when it comes to scrambles. I subscribe to Jacques Pepin’s scrambled egg method which makes for perfect and fluffy eggs every time. The single biggest purchase we have made to help us in healthy eating quest is our VitaMix. WE LOVE IT…seriously, we use it at least once a day. (More on that to come.) It is such a quick easy way to make a quick green smoothie, or soup for dinner (it comes out steaming hot!), or mix some eggs for scrambles. We use it for so many things! In this case, I have been making egg muffins to have for an easy protein-filled breakfast during the week. It is an easy and healthy thing to grab and go. BF seems to like them anyway! Look out for more ideas to come!

Healthy Egg Muffins

12 eggs

3 egg whites

½ bell pepper chopped

2 cups spinach chopped

4 T finely chopped leeks

1 T your favorite seasoning (I mix it up between Adobo or fresh herbs, whatever is on hand)

Salt & pepper

Preheat oven to 375°. Lightly grease a muffin tin and place on top of a cookie sheet to prevent spills. Crack 12 eggs into blender. Add egg whites, milk and seasonings to taste and blend until combined.

In each muffin cup, add chopped veggies.

Pour eggs into each cup until completely divided. Bake for 30-40 minutes until cooked through and puffy. Allow to cool and place in an airtight container in the fridge and use as needed.

You can certainly put whatever fillings you like into these and it is a great way to clean out the fridge! I do highly recommend a good nonstick muffin pan for this, they pop right out of mine, but I can see it being a big mess in the wrong pan!

December 9, 2012

Challah

I am not Jewish but I was inspired to make challah today. Maybe it was the start of Chanukah? Maybe it was our party coming up on Saturday? I first made challah when I was probably 16 and made it for a family event. One thing about challah is that is one of the easiest breads you will ever make and it looks the most impressive. I hadn’t made it in 30 years until today , and poof! It came out perfect! I am thinking of putting it in a basket with rolls next to our smoked pork and beef for next weekend’s graduation party. Stay tuned!

Mary

Challah
From The Bread Baker’s Apprentice (Canada, UK), by Peter Reinhart.

Ingredients: 

4 cups (18 ounces) unbleached bread flour
2 tablespoons (1 ounce) granulated sugar
1 teaspoon (.25 ounce) salt
1-1/3 teaspoons (.15 ounce) instant yeast
2 tablespoons (1 ounce) vegetable oil
2 large (3.3 ounces) eggs, slightly beaten
2 large (1.25 ounces) egg yolks, slightly beaten
3/4 cup plus 2 Tbsp to 1-1/8 cups (7 to 9 ounces) water, at room temperature
2 egg whites, whisked until frothy, for egg wash
Sesame or poppy seeds for garnish

Instructions:

Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). In a separate bowl, whisk together the oil, eggs and yolks, and 3/4 cup plus 2 tablespoons water. Pour the egg mixture into the flour mixture. Mix with a spoon (or on low speed with the paddle attachment) until all the ingredients gather and form a ball. Add the remaining water, if needed.

Sprinkle flour on the counter, transfer the dough to the counter, and knead for about 10 minutes (or mix at medium-low speed for 6 minutes with the dough hook), sprinkling in more flour if needed to make a soft, supple, but not sticky dough. The dough should register approximately 80°F (27°C).

Lightly oil a large bowl. Form the dough into a boule and transfer into the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment for 1 hour at room temperature.

Remove the dough from the bowl and knead for 2 minutes to degas. Re-form it into a ball, return the ball to the bowl, cover with plastic wrap, and ferment for an additional hour. It should be at least 1-1/2 times its original size.

Remove the dough from the bowl and divide it into 3 equal pieces for 1 large loaf, or 6 pieces for 2 loaves. (Or, for a celebration challah, divide it into 3 equal pieces and combine 2 of those pieces and form them into 1 large dough. Take this larger piece and divide it into 3 equal pieces. Take the smaller dough and divide it into 3 pieces as well; in the end, you will have 3 large pieces and 3 small pieces.) Regardless of the size of the loaves you decide to make, form each of the pieces into a boule, cover them with a towel, and let them rest on the counter for 10 minutes.

Roll out the pieces into strands, each the same length, thicker in the middle and slightly tapered toward the ends. Braid them using the 3-braid method shown. (If making the celebration challah, lay the smaller braid on top of the larger braid, gently pressing the smaller braid onto the larger to adhere.) Line a sheet pan with baking parchment and transfer the loaf or loaves to the pan. Brush the loaves with the egg wash. Mist the loaves with spray oil and cover loosely with plastic wrap or place the pan in a food-grade plastic bag.

 

Proof at room temperature for 60 to 75 minutes, or until the dough has grown to 1-1/2 times its original size.

Preheat the oven to 350°F (175°C) (325°F (160°C) for the celebration challah) with the oven rack on the middle shelf. Brush again with egg wash.

Bake for 20 minutes. Rotate the pan 180 degrees and continue baking for 20 to 45 minutes, depending on the size of the loaf. The bread should be a rich golden brown and register 190°F (88°C) in the center.

When done, transfer the bread to a rack and cool for at least 1 hour before slicing or serving.

Yield: Makes 1 large braided loaf, 2 smaller loaves, or 1 large double-braided celebration loaf

March 10, 2012

Asparagus Frittata

I’ll be honest, I hate eggs. I do think that they stick with me better than oatmeal, so I like to eat them once in a while after a workout. I put goodies so the eggs aren’t in the forefront.

So here’s my post-workout frittata.

Mary


Asparagus Frittata

6 whole eggs

1 egg white

Cheddar cheese

Milk

10 Asparagus spears, blanched and chopped, reserve the 6-8 tips for decoration.

1 tomato, chopped

½ small onion, chopped

Butter or olive oil

Thyme

Salt & pepper

Tabasco

Preheat broiler.

Sauté onion, till translucent. Add chopped tomato and cook till the liquid is evaporated. Remove from pan and set aside. Clean pan and melt one Tbsp butter.

At the last minute, crack eggs and egg white (to make it puffier) into blender or magic bullet. Add a splash of milk, herbs, Tabasco, salt and pepper and 1Tbsp of cheddar cheese. Blend a couple seconds till puffy. Put half the tomatoes and asparagus in the pan. Add blended eggs and cook over medium low heat. Add the rest of the veggies, ending with the asparagus tips in a spoke pattern.

 

 

 

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