Brussels Sprouts and Egg Breakfast Boats

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I haven’t participated very much in Dom’s new Simply Eggcellent. I guess I can’t even call it new, because I think he’s been running it for the last year. I think I only have one other submission. Each month he gives a theme and bloggers from all around the internet make an egg dish based on the theme. This month’s theme was all about being healthy, because so many people have resolutions to start the new year healthy.

This is healthy for two reasons: for two pieces of this, it was only 366 calories (so one piece of stuffed bread is only 183 calories) and eating breakfast is supposed to be a way to start your day on a good foot!

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I’m really bad about eating breakfast. I’ve been trying all week to do it and even bought some easy meals, cereal and yogurt and granola, but I’m just so slow in the morning that it makes it difficult. But because it’s Saturday now I really have no reason.

So, I decided to start my weekend off with a delicious breakfast.

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While I’m early for Breakfast Week (January 24-30), this definitely a simple breakfast you can make either for breakfast week or any morning! Use whatever veggies you have in the house, smother it with cheese, do your thing!

Brussels Sprouts and Eggs Breakfast Boats

Ingredients
2 sandwich rolls, split in half lengthwise
1 tbsp Brummel & Brown yogurt spread (or butter)
4 brussels sprouts, sliced into shreds
4 eggs
2 slices of pepper bacon
salt and pepper, to taste

Directions

  1. Preheat to 375. Scoop the bread out of the middle of the sandwich rolls large enough to place an egg in the hole. Spray a baking pan with cooking spray and put your bread in the dishes.
  2. Smear the inside of the bread with your butter substitute or butter.
  3. Fill the holes with brussels sprouts.
  4. Push the brussels sprouts down. Put an egg in the middle of each hole.
  5. Season with salt and pepper.
  6. Bake for 18 minutes.
  7. While your bread is baking, cook up your bacon. Cut it into small pieces.
  8. Sprinkle the top of each bread boat with bacon.
  • makes 4 boats

weekend cooking

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Curried Tomato Soup

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I rung in the new year with several goals for myself, one of which involves blogging at least once a week. I don’t know what it is that keeps me from doing this more regularly.

My first dinner of 2016 was grilled cheese sandwiches with tomato soup. This soup wasn’t just canned Campbell’s (which I’m not slamming!) but a curried tomato soup. It was a very warm way to start 2016 (it’s cold out!) and was a simple start to the new year.

Curried Tomato Soup

Ingredients
2 tbsp unsalted butter
1 medium red onion, sliced
1/2 tsp kosher salt
1 1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp red chile flakes
1 14-oz can of whole tomatoes
3 tbsp coconut milk

Directions

  1. In a large pot melt the butter. Add the onion and salt and cook for 10 minutes, until the onions soften up.
  2. Stir in the spices and stir for 30 seconds.
  3. Stir in the tomatoes and the liquid in the cans with the juices and 3 cups of water. Simmer for 15 minutes.
  4. Puree with a hand blender until smooth.
  5. Stir in the coconut milk

* serves 2
* This recipe is being shared with Beth Fish Reads’s Weekend Cooking.

Falafel Burger with Guacamole

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Two posts, back to back, two days in a row?! Who is this girl!? Where did she come from!

I made these burgers for dinner tonight, which were incredibly tasty. I served them alongside snapea crisps. I’m about to start holiday celebrations tomorrow, so this was a great light meal before I start pigging out.

The green avocados are calling out to Eat Your Greens – so here is my submission!

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Falafel Burger with Guacamole

Ingredients
1/4 onion, chopped
1 clove garlic, minced
1/2 tsp olive oil
1/4 tsp cumin
1 15-oz can chickpeas, drained
6 sage leaves
pinch of crushed red pepper
pinch of baking powder
1/2 tbsp all-purpose flour
1/2 tbsp water
1 ripe avocado
1/2 lemon, juiced
2 hamburger buns
1/2 tbsp mayonnaise
1 tomato, sliced
salt and pepper, to taste

Directions

  1. Preheat oven to 400.
  2. In a skillet, heat the olive oil. Add your onion and garlic with the cumin and cook until tender and golden brown.
  3. In a food processor, process together the chickpeas and sage. Do not over process. You do not want to create a paste. You just want to break down the chickpeas.
  4. In a bowl, combine the chickpeas and onions. Stir in the crushed red pepper, baking powder, flour, and water.
  5. Make patties of the chickpea mixture. Place on a baking sheet. Bake for 25 minutes.
  6. While the patties are cooking, in a blender combine the avocado, lemon juice, and salt and pepper to taste. Puree together until smooth. If it is not smoothing out, add some water a little at a time.
  7. Toast your hamburger buns.
  8. Spread the bottom bun with mayonnaise. Top with a chickpea patty, guacamole, and tomato slices.

* serves 2

Caramelized Onions and Red Wine Naan Pizzas

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I don’t know what’s wrong with me blogging lately – I just have zero motivation to do it. I’ve also lost a lot of motivation for cooking. I’m hoping to change it up in the New Year, mostly because I like to look back and create this sort of cookbook of recipes I liked enough to eat again. So I think a new year’s resolution is going to be to update this thing like once a week. That shouldn’t be impossible.

This year has just been zipping by. I don’t know where this year went. And also, this holiday season has just snuck up on me. I’m going to my parents’ on Wednesday until Sunday. Then back home to ring in 2016.

This month’s Alphabakes is all about the letter “N.” Caroline and Ros are letting the letter “N” stand for NOEL, so I’m expecting they’ll be receiving a ton of sweet treats baked up specially for the holidays! I veered in a different direction this month.

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Caramelized Onion and Red Wine Naan Pizzas
(original)

Ingredients
2 pieces of pre-made garlic naan
1 1/2 tbsp olive oil, divided
1 onion, sliced
4 oz mushrooms, sliced
1/4 cup red wine (I used the rest of the Bogel zinfandel I had drank over the weekend)
2 tbsp parsley, minced
1/2 tbsp rosemary, minced
1 cup mozzarella, shredded
1/4 cup feta
salt and pepper, to taste

Directions

  1. Preheat the oven to 425.
  2. In a pan, heat 1 tbsp olive oil. Add the onions and cook them over medium-high heat, allowing them to brown. Make sure they do not burn by stirring occasionally. Season with salt and pepper and set aside.
  3. In the pan, heat the remaining 1/2 tbsp of olive oil. Cook the mushrooms for 4 minutes, until the mushrooms are tender.
  4. Pour in the wine, parsley, and rosemary with the mushrooms. Cook until the mushrooms have soaked up the wine. Season with salt and pepper.
  5. Place your naan on a baking sheet.
  6. Sprinkle the naan with the mozzarella. Top with the onions. Then top with the mushrooms. Finish by sprinkling feta on top.
  7. Bake for 10-12 minutes.

* serves 2
* This is also being shared with Mix It Up Monday

Master’s Eggs

IMG_9824 I picked my favorite Halloween movie for this month’s Food n’ Flix! I’ve been awful about updating my food blog and life has been crazy this October, but I couldn’t let this one get by me, considering I’m the host. While not a traditional foodie movie, I had so many ideas when I watched this movie. I actually was going to make a Bloody Mary – but it just never came together and by this point in the week, I’m not about to drink some vodka on Monday night, because I won’t be getting up in the morning if that were the case. I also had the idea of candy apples or really, anything with candy.

Hocus Pocus is my absolute favorite Halloween movie. I always watch it the first day of October, because I love Halloween and I love this movie. In fact, I love this movie so much I’m dressing as Winifred Sanderson for Halloween this year.

It tells a story of three witches who were hung during the Salem Witch Trials, when they were stealing the soul’s of children to have eternal life. Their home was made into a museum. Now fast forward to the 1990’s. A teenager, Max, accidentally summons the Sanderson sisters who begin their hunt to steal the souls of children once again. Max, his little sister Dani, and his crush Allison work together to stop the witches. During this, they meet a wide array of characters, including a zombie and a black talking cat.

My dish focuses on a scene in the movie when the sisters are walking around the trick or treaters. They meet a man dressed in a devil suit and his grumpy wife, who no doubt is grumpy because she wants to watch TV in her curlers but her husband insists on inviting three strangers into their house and being a big ol’ flirt.

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The witches don’t understand this whole ~costume~ thing and think this goofy old flirt in a devil’s suit is actually their “Master.” He doesn’t have a huge role in the movie, but he’s pretty hilarious and the Sanderson sister’s reaction to him is priceless. So, I decided to make something for him (and I needed to make it with something I had in the house already.)

So, say hello to Master’s Eggs! And join us next month at Culinary Adventures with Camilla and watch The Hundred-Foot Journey.

FoodnFlix

Master’s Eggs

Ingredients
6 hardboiled eggs
1/2 avocado
1 tbsp mayonnaise
1/2 tsp sriacha
1/2 tsp ground pepper
salt to taste

Directions

  1. Cut your hardboiled eggs in half. Remove the egg yolk without tearing the white and place it in one bowl. Place the white halves on a plate.
  2. Add the avocado, mayonnaise, sriacha, black pepper, and salt in the bowl with the yolks. Smash together with a fork.
  3. Spoon the mixture into the whites.
  4. Sprinkle with pepper.

Broccoli Arugula Pepperoni Pizza

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Eek! The day is speeding by and I needed to get this dish made and posted! Food ‘n Flix is celebrating its 5th birthday this month and to celebrate, we could make a recipe based on ANY of the past movies hosted by the fun monthly challenge. I’ve participated in and hosted a ton of the Food ‘n Flix months in the past.

The past movies I hosted included Eat Pray Love, Delicatessen, Elf, Like Water For Chocolate, and Lady and the Tramp. And! In October I’m hosting Hocus Pocus!

Anyway, Food ‘n Flix has been such a fun monthly thing to participate in. It’s truly one of my favorite food round-ups. Heather, our fearless leader, is hosting our big party this month.

I decided to watch a movie I’d seen before, but one that I didn’t cook from for Food ‘n Flix because it was before i found out about this community. I watched Mystic Pizza!

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Mystic Pizza (starring Julia Roberts who is always my favorite,) is about three girls who work at the Mystic Pizzeria. A true coming of age story, this movie follows sisters Kat and Daisy and their friend JoJo. When not following their own young loves, these girls work at a pizza parlor known for its secret (and delicious) sauce.

This was the perfect movie for me to watch, because I LOVE PIZZA. I love pizza so much. And I always have. When I was a little girl (probably around 3 or so,) my parents had ordered a pizza and brought it home for dinner. I sat down at the table and burst out crying. “What’s wrong Betta?” my parents asked.

“You can’t eat pizza! Pizza’s my friend!”

I didn’t cry over the chicken we ate or the cow or the pig – you know, living things. No, I cried because they were eating my dear friend Pizza. My friendliness with pizza has clearly changed, because now I’d eat it any day of the week.

I didn’t have time to make the dough for this pizza and tried the Pillsbury Pizza Crusts that were in a tube. It was surprising good and super easy! I need to get some more of those for some easy dinner nights.

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Broccoli Arugula Pepperoni Pizza

Ingredients
pizza dough for one pizza
2 cups chopped broccoli
5 cups baby arugula
1/2 cup pesto
spicy pepperoni
1/2 cup white cheddar cheese, shredded
salt and pepper, to taste

Directions

  1. Preheat oven to 450. Stretch your pizza dough on a baking sheet. Bake for 10 minutes.
  2. While the dough is baking, bring a pot of water to a boil. Add the broccoli and cook for 3 minutes. Add the arugula to the water and let wilt. Drain. Add salt and pepper to taste. Set aside.
  3. Spread the pesto on the pizza crust.
  4. Spread the broccoli and arugula over the pesto.
  5. Sprinkle the cheese over the top. Place the pepperoni on top of the cheese, covering the pizza.
  6. Bake for 10 minutes.
  7. Allow to sit for 10 minutes before attempting to cut.

Jalapeno Bacon Cornbread

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Alphabakes letter of the month is J! I love the Alphabakes challenge hosted monthly by either Ros or Caroline. It always gets me brainstorming of ingredients or recipes I can make in a way that I usually don’t. J wasn’t the hardest letter to use. I got stuck on jalapenos – and with that, I made cornbread with jalapenos in it!

What a delicious bread. The combination of the sweet cornbread, the bacon, and the peppers was perfect. I served it alongside some fried chicken (which I might be sharing in the next post.)

I am now incredibly full. And have a lot of cornbread leftover.

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Jalapeno Bacon Cornbread
(source)

Ingrdedients
8 slices bacon, cut into pieces
1 1/2 cups all-purpose flour
2/3 cup white sugar
1/2 cup corn meal
1 tbsp baking powder
1/2 tsp salt
11/4 cups skim milk
2 large eggs
1/3 cup + 3 tbsp vegetable oil
1 jalapeno, deveined and seeded, minced

Directions

  1. Preheat oven to 350. Spray a pie tin with cooking spray.
  2. Heat a skillet over medium-high heat. Cook the pieces of bacon. Once they are crispy place them aside on a plate covered in paper towels.
  3. In a medium bowl combine all the ingredients. Stir together until all the dry ingredients are mixed into the wet ingredients.
  4. Pour into your baking dish. Bake for 35 minutes or until cooked all the way through.

Belgian Carbonnade

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I’m getting this dish submitted at the last minute for Formula 1 Foods hosted by Caroline Makes. This food challenge is following the Formula 1 Grand Prix, but in food. I don’t watch racing, but I do eat food, so I can participate.

This round was in Belgium, so we had at it and made food from that part of the world. Googling told me about carbonnade, essentially beef stew. Clearly, this did not photograph incredibly well, but it did taste good. Per what I read online, I served it with bread and applesauce. I think it would have been great with some roasted potatoes.

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Belgian Carbonnade
(source)

Ingredients
1 lb beef chuck, cut into bite size pieces
2 cups flour
2 tbsp unsalted butter
2 slices bacon, chopped
3 cloves garlic, minced
1 1/2 onions, sliced
1 cup dark beer
1/2 cup beef stock
1 tbsp dark brown sugar
1 tbsp apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
3 bay leaves
salt and pepper, to taste

Directions

  1. Place the beef in a bowl and season with salt and pepper. Toss with the flour.
  2. Melt 1 tbsp of butter in a dutch oven. Brown the beef in the butter, cooking about 8 minutes. Remove the beef from the dutch oven and set aside.
  3. Add the bacon and cook for 8 minutes.
  4. Once the fat is rendered off the bacon, add the garlic and onion. Caramelize the onions. This takes about a half hour. Stir every 5 minutes or so.
  5. Add half of the beer and reduce. Scrape the bottom of the dutch oven.
  6. Add the remaining beer, browned beef, beef broth, brown sugar, apple cider vinegar, thyme, parsley, tarragon, and bay leaves. Bring to a boil and then cover. Simmer for about 1 1/2 hours.
  7. Fish out the herbs. Serve with applesauce and bread.
    * serves 4

Baked Zucchini with Parsley and Oregano

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This felt like such a long week. Being my first full week back to work after vacation, I had a hard time getting myself moving. I was still on vacation time. The first few days I was back I couldn’t bring myself to cook, because I was just so tired. But with the week back to work, I also made a point to cook dinner every night. On Monday this week I made chicken and this baked zucchini for dinner.

There is so much zucchini at the farmers’ market right now, so I figured it would be a good be a good entry for this month’s AlphaBakes – the letter being Z! I know in some parts of the world, zucchinis have a different name: courgette. Courgette sounds so much fancier than zucchini.AlphaBakes Logo
The zucchini was so tender. The herbs I used were so mild, so the taste of the zucchini really shined through. It was also a really easy dish to make. I loved it! It’s perfect for my submission to this month’s Eat Your Greens.

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Baked Zucchini with Parsley and Oregano

Ingredients
1 lb zucchini
salt and pepper, to taste
1/4 cup parsley, chopped
2 tbsp oregano, chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
6 tbsp olive oil

Directions

  1. Cut the zucchini in half lengthwise. Sprinkle salt on the cut side of the halves and place cut side down on a wood cutting board , allowing some of the liquid to drain away.
  2. Heat the oven to 350. Put the parsley, oregano, garlic, and breadcrumbs together in a bowl and mix together. Add half of the oil gradually and beat together with a fork. Season with pepper.
  3. Oil a baking dish and place the zucchini halves in it, cut side up. Spoon the herb mixture over the zucchini and drizzle 1 tbsp of the olive oil over the zucchini.
  4. Cover the dish in foil and bake for 30 minutes.
  5. Remove the foil and bake for 10 to 20 more minutes, until the zucchini is tender.
  6. Drizzle with the remaining olive oil.

* serves 4
* Besides Alphabakes and Eat Your Greens, this dish is also being shared with Weekend Cooking

Asian Noodles with Asparagus, Mushrooms, and Tofu

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Sometimes I have problems with movies with subtitles. Eat Drink Man Woman provided me some trouble in that regard with paying attention. I kept seeing food, but I hardly followed the story line. Because of that, I can’t tell you what the movie was about.

Why am I talking about the movie though? Because this month’s Food n’ Flix hosted by Kahakai Kitchen features this movie. To participate I made some Asianesque noodles. Perhaps not the most inspired dish this month, but at least I’m participating? That’s more than I can say from the last few months.

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Asian Noodles with Asparagus, Mushrooms, and Tofu

Ingredients
12 oz ramen noodles (without the spice packets)
12 oz firm tofu
2 tbsp vegetable oil, divided
12 oz mushrooms, sliced
4 garlic cloves, minced
3-inch piece of ginger, minced
1 tbsp mirin
4 green onions, cut into 1 inch pieces
1 lb asparagus, with fibrous ends removed cut into 3 inch pieces
3 tbsp soy sauce
4 tbsp soy sauce
2 tbsp sesame seeds
pinch of red chili flakes

Directions

1. Heat 1 tbsp oil in a cast iron skillet. Once sizzling hot, add the tofu and cook 2 minutes per side. Remove and place on a plate.

2. In a pot, bring salted water to a boil. Add the ramen noodles and cook per package directions. Drain and set aside.

3. In the cast iron skillet, add some more oil. Add the mushrooms, ginger, and garlic. Cook for 5 minutes, stirring occasionally. Pour the mirin on top. Pour into a large bowl.

4. Add some more oil to the skillet. Cook the green onions for 2 minutes and place in the large bowl with the mushrooms. Then cook the asparagus in the skillet for 2 minutes. Place in the large bowl.

5. Add the noodles, tofu, soy sauce, sesame oil, sesame seeds, and chili flakes to the vegetable mixture. Toss to combine.

* serves 4
* Besides Food ‘n Flix, this dish is also shared with Delicious Dish Tuesday