Pancakes are the answer when the question is, “What’s for dinner? I haven’t been to the store and there’s nothing thawed. It’s late and we’re hungry.” My happy guess is you have flour, eggs, milk, and syrup or honey. Maybe, if God is good, you have some bacon in the freezer. Enter the fall breakfast for dinner and why not? It’s not something you do often, but when you do, you think, “THIS is a great idea!” Ok, this might not have fit in the “diet,” but I didn’t overdo. Continue reading
Holiday breakfasts, for many people, are laden with tradition. Such as: We always have pancakes. OR My best friend makes scrambled eggs with peppers and onions. OR Bacon gets fried up in huge quantities for me.
After Easter there is a plethora of goodies in the refrigerator. The blessings of not only having enough to eat, but more than enough (witness my weight problem and perhaps yours, too)… are beautiful if sometimes embarrassing. “An embarrassment of riches” is what it’s called, I think. Others might use the pejorative meme, “First world problems.” I choose to be grateful, but careful. Full of breath, but conservative in the best sense of the word. In a country where 30- 40% of our food is discarded, but
48.8 million Americans—including 16.2 million children— live in households that lack the means to get enough nutritious food on a regular basis. As a result, they struggle with hunger at some time during the year.
(No Kid Hungry dot org)
you can see why a food blogger would think twice before cooking, eating, or posting anything at all. There are moments I’m shifty-eyed and clench-jawed just thinking of recipes that discuss things like the quality of certain cheeses or chocolates that easily set one back $25 a pound. Add in to this mix the concepts revolving around our fascination with being thin (witness the folks in magazines or on tv) and a faithful, earth-loving person begins to be more than confused. Continue reading
Welcome to the new More Time at the Table on wordpress.com! This blog has been hosted on blogger for the past four-plus years and will published at both urls until all the kinks are worked out of the transition process. Do change your bookmarks or links, please. Great thanks to my gorgeous daughter Emily (see below–in red sweater) who managed the migration. So cool to have smart kids!
There comes a moment between Christmas and New Year’s when you simply look around the kitchen and say, “I’ve had enough meat, cheese, and bread.” Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES… Continue reading
RELAXING ON THE WEEKEND…
Brunch is a loved meal that doesn’t get eaten nearly often enough. It spells S-L-O-W. Relaxed. No rush. Picking and choosing as in, “There’s too much to choose from!” Shades of a string quartet bowing off in a corner. An attractive guy in a long apron at your elbow, murmuring, “More coffee? Champagne?” Unfortunately, we go out for brunch most of the time–and spend a bundle, too. We sort of assume it’s too much trouble to cook or maybe even to entertain midday on the weekends, but I enjoy it. (Even for just two.)
Add to the pull toward the middle of the day menu that I am crazy about eggs. One of my really good friends says, “I never met an egg I didn’t like.” That’s about the size of it. If you don’t believe me, you’ll have to see some of the things I do with eggs.
This is my Oven-Baked Vegetable Soup with Poached Egg
or my Porridged Eggs, which are eggs cooked in oats stove top:
You get the idea, right?
But take a look at today’s pretty little egg dish and…
To this fast meal, you might add a little fruit salad and maybe a piece of coffee cake or pastry from the best bakery (chocolate mousse?) in town and you’re in business. Bloody Marys and Mimosas (or some variation) are part of the conventional brunch wisdom, as is a vat of strong, perfect coffee and real cream. A dash of Jack or brandy in the coffee might replace the marys and mimosas for some. Even hot cocoa (mocha?) with a swig of brandy or a tot of Peppermint Schnapps would do the trick. Don’t skip out on the fun drinks; they’re a big part of why people like to go out to those expensive, extravagant brunches at inns or hotels. Set the table with your favorite things and pour a little pitcher of real cream.
Really quick real hot chocolate at my house: To a microwave safe mug, add one ounce of good-quality bittersweet chocolate. (Just break it up; no need to grate) Add one teaspoon granulated sugar. Pour in milk until the mug is about 3/4 full. Microwave on full-power until hot–about two minutes in my microwave. (Don’t boil.) Whisk until smooth.
Save yourself a few bucks and invite your sister or that neighbor you keep meaning to ask over. There you go. You have the entire Sunday afternoon to while away sipping that second (third) cup of coffee and dreaming about what you’re planting next month.
|How about some dill?|
And while you’re at it, you’re eating one of the thirty-eight power foods, eggs. One of the few foods with vitamin D, protein-packed, quick-cooking, low-cal (90) and inexpensive eggs are also loaded with B vitamins and lots of minerals. There is little with which they don’t pair. Eggs and asparagus are one of my most-loved combinations.
|My Boiled Eggs and Asparagus on English Muffins with Cheese Sauce–perfect for Easter brunch.|
My Dad called them (one of) nature’s perfect foods. Read more about eggs here at The Incredible, Edible Egg.
|My friend Cathy’s “ladies” lay sexy-colored beauties. They’re just starting to “come on” with the longer light.|
And while I love eggs, I don’t like chickens at all. Here in Saint Paul, we can have chickens right in the city, but I’m not going there. Cathy has to keep her ladies to herself and just share the eggs. I trade her oatmeal chocolate chip cookies or granola for a dozen of these lovelies. I get the bargain.
So call a friend for next Sunday at 12:00 and——
Chill the sparkler, set the table, and make the biscuits on Saturday. Put on your brunch music:
Note: These eggs are just barely “spicy.” If you like HOT, double or triple the Sriracha.
sriracha eggs over biscuits with basil salsa
Serves 2 doubles, triples, or quadruples easily
|There are people who would marry you for these.|
- Basil Salsa (recipe below)
- 2-4 biscuits (depending on how thick you’d like your bottom layer)*
- 1 teaspoon butter, melted or olive oil
- 4 eggs
- 1/4 teaspoon Sriracha
- 1/8 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons grated sharp cheddar or gouda cheese (optional), plus a bit for garnish
- Make basil salsa and set aside.
- Slice biscuits+ (in thin or thick layers-up to you) and divide between two serving plates.
- Place butter or olive oil in small skillet and heat over medium heat.
- Meantime, in a small bowl, beat together the eggs, Sriracha, salt, and a grind or two of black pepper.
- Pour eggs into pan and let set briefly, stir to bring uncooked eggs up from the bottom. Repeat until eggs are cooked to your liking. Stir in cheese.
- Divide eggs evenly over biscuits and top with basil salsa. Garnish with a bit of cheese and another grind of black pepper.
*No biscuits? English muffins or toasted leftover baguette are good substitutes.
+Don’t want to worry about rushing? Make your biscuits the night before. Heat briefly in the oven (350 degrees Fahrenheit for five minutes.)
… … … … …
Sriracha is a hot chili sauce named for the coastal port city in Thailand from which it hails. The general recipe for sriracha includes ground chiles, vinegar, garlic, sugar, and salt, and was first developed to serve with seafood. (about.com)
alyce’s basil salsa
***also tasty on chicken or fish tacos or plain grilled or poached white fish
- 1/4 cup each chopped fresh basil and spinach
- 1 tablespoon minced onion
- 1/2 teaspoon grated or finely minced garlic
- 2 tablespoons minced red bell pepper
- 1 small tomato, chopped finely
In a small bowl, mix all ingredients together gently. Taste and adjust seasonings. (More onion? Garlic?)
cook’s note I like this salsa without the heat of jalapeno, etc; it’s much fresher and the beautiful delicate basil is not overpowered by heat. That said, add a bit of minced jalapeno if you like it. I opted for Sriracha in the eggs, which could be increased. You then have spicy topped by cool and fragrant–refreshing.
If you like this, you might also like my Poached Eggs on Grilled Cheddar Tomatoes
Say that three times real fast.
… … … … … … … …
38 Power Foods is a Team Effort!
Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available:
Sarah – Everything in the Kitchen Sink
All sites may not blog power foods each week.
Are you a food blogger? Join us: Email Mireya@MyHealthyEatingHabits.com
Sing a new song because while the snow is still piled up, the sun is shining in the beautiful city of Saint Paul, Minnesota,
I’ve never heard of porridged eggs, though my experience is that very little is truly new. We’ve just lived too long. For a few weeks, off and on, they kept coming to me. I love the idea of oatmeal because I know my body, my heart, needs whole grains and oatmeal’s tops. (Read about the great oat here.) But I also find that I operate better (and eat less) during the day with a protein for breakfast. Especially in cold Minnesota. Hence oats and eggs. But how?
I grew up with the occasional bowl of take-no-prisoners buttered, salt and peppered grits with my eggs fried to a crispy lace in bacon grease. Along with biscuits slathered with sour cream and honey. And the very best fried fish in the world. Lest you think things were always that wonderful, there was the occasional pot of squirrel gumbo, as well. And often there was dove that required careful chewing lest you bite into buckshot. While I seldom indulge these days, my displaced southerner living-in-Chicago parents provided me with a culinary heritage upon which I still draw. (Phew. That grammar’s a killer.)
1/2 cup uncooked regular old fashioned oatmeal (not instant or quick)
1 cup water
1 teaspoon salted butter
Salt and pepper to taste
In a small sauce pan, heat the water and the oats over high heat until boiling. Turn heat down and simmer for two minutes or so. Carefully break egg into the center of the oats. Sprinkle with salt and pepper. Cover tightly. Let cook another 3 minutes or until the eggs and oatmeal are done to your liking. Spoon carefully into a deep cereal bowl and add the butter to the top of the eggs. Salt and pepper to taste. (originally posted on Dinnerplace.blogspot.com, 12-15-2011)
Sarah – Everything in the Kitchen Sink
- We’d like to have you as part of the group. Get in touch with Mireya from My Healthy Eating Habits: Mireya@MyHealthyEatingHabits.com
this week on dinnerplace:
wine and lemon-steamed salmon on broccoli
During the calorically dense holiday season, it makes sense to have a great, quick fish meal in your pocket….This one’s a winner. Saute onions, garlic, and broccoli. Add wine, lemon juice and salmon filets. Cover and cook just a few minutes. Dinner’s served!
Sing a new song! Cook something new!
In the cup or out, it’s great. This year, I posted my St. Pat’s meal on my blog, “Dinner Place: Cooking for One.” Please follow the link to make this scrumptious baby feast!
Happy St. Patrick’s Day!
Lydia Walshin (The Perfect Pantry) often has great recipe links on fb. One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette’s Healthy Living. Jeanette’s recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I’m very fond. The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort. Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May. I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay’s recipe for Ricotta, Chive, and Prosciutto Omelettes. Thanks, fellow food bloggers, for the warm welcome. I’m thrilled to be participating!
Donna Hay is Australia’s premier food editor and cookbook writer who began at the young age of 19 as a writer and food stylist. By 25, she was the food editor for marie claire. Since then, she’s published 18 award-winning cookbooks and now is the editor of the bi-monthly donna hay magazine with a circulation of nearly 400,000. Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is a regular contributor to UK’s leading lifestyle magazine, Living etc. Click here for a list of Donna’s recipes and menus and here for the magazine’s ipad app.
Before I began this blogging adventure, I had downloaded the magazine app for my ipad, which I keep in the kitchen unless I’m traveling. The easy-to-use format of this beautiful app sold me as much as did the pictures that told such clear stories. While looking at food photos, the reader can click and choose between reading the recipe (including photo, ingredients list, and story/directions) and cook mode, which with just a push of the finger takes you from the first bit of instructions to the last, page by page. Right now, from what I can see, there are just a couple of issues available free. Keep an eye out for more.
|My ipad with the donna hay mag at center. Screensaver: Colorado kitchen!|
|While not a great photo, you get the idea of how fun this is to use.|
|In the pan with the egg ring. Watch carefully to avoid burning.
This very quick, light meal consists of a souffle omelet (one in which the eggs are separated and the whites are whipped to peaks before the yolks are gently folded back in) with a tiny taste of salad –the spinach–and a bit of salty Italian ham for garnish and kick. Two eggs truly make two servings here. If you’re on South Beach, this will cook with just a bit of adjustment.
ricotta, chive, and prosciutto omelettes by donna hay
Whisk the egg whites until stiff peaks form. Gently fold in the egg yolks, cream, ricotta, chives, salt and pepper. Heat a large non-stick frying pan over medium heat. Add the butter and place lightly greased egg rings in the pan. Pour ¼ egg mixture into each ring and cook for 3 minutes each side or until puffed and golden. Repeat with remaining egg mixture. (You’ll need to remove the egg ring-and leave it off- and very gently turn over each omelette so that it doesn’t spread too much and lose its shape.)
Cook’s notes in red: Have all ingredients at the ready and prepare/cook quickly as the omelettes can deflate a bit as they wait for you to cook the second batch. I managed fine using a small nonstick omelet pan, working in batches, as my large skillets are not nonstick. Egg rings can be replaced with clean large, tuna cans with both ends removed.
About Grams to Ounces:
Here is a good grams to ounces (metric) conversion site.
|Just add Chardonnay.|
Next up: #32 Tracey Ryder and Carole Topalian
The gorgeous, intelligent locavores of the magazine world, Ryder and Topalian’s Edible series now numbers 60 editions, from Allegheny to WOW (southeast Michigan). And, despite the handicap of being free print mags, they actually make money! (courtesy Gourmet Live)
Sue – The View from Great Island
Taryn – Have Kitchen Will Feed
Susan – The Spice Garden
Heather – girlichef
Miranda of Mangoes and Chutney
Mary – One Perfect Bite
Barbara – Movable Feasts
Jeanette – Healthy Living
Linda – Ciao Chow Linda
Linda A – There and Back Again
Martha – Lines from Linderhof
Mireya – My Healthy Eating Habits,
Veronica – My Catholic Kitchen
Annie – Lovely Things
Nancy – Picadillo
Claudia – Journey of an Italian Cook
If you liked this recipe, you might like:
|Herb-Spinach Egg White Omelet on the Dinner Place blog|
|How to make an omelet|
Sing a new song, cook a new recipe….
Donna Hay photo courtesy donna hay magazine.
There are days when you just don’t want to put that book down.
Remember those? As a kid, my mom would not argue with me at suppertime if I was under a tree on a blanket with my nose in a book. I try to do the same for myself nowadays on occasion.
|This day, I just watched the dogs. No time to cook.|
Or there are times you’ve stayed on the phone too long with your sister.
Your best friend.
If you’re a piano player, your butt might have been stuck to the bench, right?
|Here’s someone I’ve spent hours talking with. Thanks, God.|
Or maybe you’re just tired. Somebody burned up your brain online and you keep waking up at 4 and your cousin’s in an awful personal jam and work’s a mess and your dog got a thorn in his paw and you had to have a tooth pulled (like I did Friday) and … well… and..
|Maybe you taught a piano student to make chocolate mousse that afternoon.|
Perhaps you broke down and spent the cash to go see a movie and got home at 7.
And then you just thank God for scrambled eggs. Maybe scrambled eggs and tomatoes, if it’s summer.
|From my garden|
Could be scrambled eggs and toast. Or asparagus. Even a few fried potatoes (if you microwave them first, it’s even faster), eh?
In this case: in under five minutes, you can cook up some grated summer squash with a tish of onion or garlic, add your eggs, stir, plate, and top with salsa.
There’s nothing magical about it. Except that it tastes very good, is quite filling, and takes no time away from the weird novel your neighbor left on your porch. Or from listening to a Charpentier Christmas Cantata or David Russell’s guitar music. From playing with the dog. Chatting with your husband. Try it:
Scrambled Eggs with Grated Squash and Salsa– Serves 1; doubles or quadruples easily
Into a small skillet heated over medium heat, measure 1-2 teaspoons olive oil. Grate 1/2 cup summer squash (yellow, zucchini, etc.) and chop 1-2 teaspoons of onion or 1/2 teaspoon of garlic. Place vegetables in the skillet and cook for a couple of minutes until softened. If you like, throw in a teaspoon or two of the fresh herb of your choice here; I like basil. Meantime, whisk (or fork) together two eggs and a teaspoon of water and pour over the squash. Season well with salt and pepper. Let eggs cook until about half-way set and stir briefly. Remove from pan while still tender. Top with salsa and serve with sliced tomatoes or toast. Et voila. Dinner is served.
Two-Dog Kitchen or Around the ‘Hood
Whenever I start a new job, my brain is full. So goes it these last two weeks. Lots to dream of in this lovely worship space where God engages my heart…
|Prospect Park United Methodist, Minneapolis, MN|
The beautiful thing is, I told Gabby and Tucker (who must wait at home when I’m gone),
is that I’m so very aware of the change-the transition–, once more, from writer-cook and pianist to church choral director. And while it isn’t easy in many lives, it is a truth that we are called to be together. And together singing–however it happens–is fun indeed. On 9-11, I’m so very grateful to be alive to share my voice. Thanks to all the singers in my life. And thanks, God!
Sing a new song,