Tag Archives: Eggs

Mexican Beef with Eggs

Apologies for my absence as of late. Allow me to sum it up by way of doling out some pearls of life wisdom:

  • Don’t have prolonged mold exposure in your apartment. It can make you sick.
  • Don’t get the flu. Especially don’t get the flu at the same time as your husband, i.e. the only other competent adult in your household. Turns out, cats are completely worthless when it comes to replenishing paper towels, cooking, cleaning, and doing laundry!
  • But if you do get the flu, do binge-watch both “The People Vs. OJ Simpson” (now on Netflix), AND “30 for 30’s OJ: Made in America”, on ESPN. Both excellent, particularly the latter.
  • Do go to Mexico for a week’s vacation!
  • Do give yourself the time and space you need to catch up on work after all that crap happens.
  • Do eventually get back to blogging because you’ve missed it. J

So, if you have had a few weeks like mine, you too will probably find yourself needing a quick, weeknight meal that also happens to be intensely comforting and incredibly tasty, budget-friendly, and right up your alley if you love Mexican flavors as much as I do. Oh, and it happens to be low-carb! Yea! Anytime I can feel like I’m eating a decadent feast when the net carbs are quite low is a win for me. Not that you couldn’t serve this with bread or tortilla chips. I will never judge that. Oh, and believe it or not, leftovers work beautifully. I know, I’d never believe me either if I hadn’t personally experienced it. But I would never lie to you, this really does reheat just fine. Enjoy!

Source: What Katie Ate On the Weekend by Katie Quinn Davies

Ingredients:
4 tsp olive oil
1 lb. lean ground beef
1 onion, finely chopped
Kosher salt and black pepper, to taste
4 tbs chipotle hot sauce (I used Tabasco)
1 (28 oz.) can diced or crushed tomatoes
1 large handful of cilantro, chopped, plus extra for garnish if you like
4 large eggs
1 jalapeno, thinly sliced

Directions:
Heat the oil in a large (12-inch) skillet (I used my cast-iron) over medium-high heat. Add the olive oil, then the ground beef and cook, breaking it up with a spoon, until no traces of pink remain and the meat has nicely browned. Add the onion, plus salt and pepper to taste. Cook, stirring often, until the onion is soft and cooked through. Stir in the chipotle hot sauce, tomato, and cilantro, season again with a dash of salt and pepper, and reduce the heat to medium. Cook for 5-6 minutes, until slightly thickened. It should have the texture of slightly loose chili.
Using a large spoon, make 4 indents in the beef mixture and crack an egg into each one. Lightly season only the tops of each egg with salt and pepper. (I like to first crack my eggs into small ramekins or prep bowls, that way you can start over without consequence if you accidentally crack the yolk or get a bad egg or something).
Cover the pot and cook 5-7 minutes, or until the whites are set. They’ll look unset when it’s ready if you, like me, are going for a runny yolk. You can cook it longer if you want your yolks set. When done, turn off the heat and garnish with the sliced jalapeno and extra cilantro. Serve immediately.

Creamy Parmesan Skillet Eggs #SundaySupper

Welcome to Sunday Supper, the Easy Dinners for Two edition! As an aside, I believe this is my first 2017 Sunday Supper. Thrilled to be back!

So anyways, dinner for two can actually be a challenge – most recipes are written in base 4 or more; so I’m betting this week’s theme will be a popular one!

I’m feeling a bit breakfast-for-dinner at the moment, and wanted to try a new technique with eggs. To be perfectly candid, I’m still working on perfecting eggs. They are deceptively hard to cook well, so I love finding new-to-me recipes that showcase a new cooking method.

This one is AWESOME!! I think if I lived a hundred more years I never would’ve come up with this particular method: place two small cast-iron skillets stovetop, then essentially crack two eggs into each so they cook on a bed of parmesan frico. Yeah. Talk about fabulous!

This endeavor is a little tricky the first time, but fortunately you can benefit from my trial and error. The eggs will look underdone when it’s time to take it off the heat. But it’s still time to take it off the heat. Because if you leave it on until the eggs look “just right”, they will have overcooked and your parmesan will have burned. No Bueno.

Follow the directions exactly and ignore any panicky instincts that arise, and you’ll have absolutely perfect Creamy Parmesan Skillet Eggs. So delicious. Enjoy!

And do not forget to check out my fellow Sunday Supper peeps – some wonderful ideas and recipes for when you’re only cooking for two!

Source: Cravings by Chrissy Teigen

Ingredients:
1 cup grated Parmesan cheese
½ cup heavy cream
1 tsp chopped fresh thyme
Kosher salt and black pepper, to taste
2 tbs butter
4 large eggs
Buttered toast, for serving, optional

Directions:
In a medium bowl, whisk together Parmesan, heavy cream, thyme, plus salt and pepper to taste.
In each of 2 (6-inch) skillets, heat 1 tbs butter over medium-high heat. Divide the Parmesan mixture evenly between the two skillets and cook until the mixture is bubbling all the way through, 1-2 minutes. Crack 2 eggs into each skillet. Sprinkle the tops of the eggs with salt and pepper, and cook exactly 2 minutes. Shut off the heat and let stand and carryover cook for 1 minute.
Serve immediately with toast for dipping, if you wish.

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

NYC Bodega Breakfast Sandwiches

One of the best parts of my holiday break was a little stay-cation Matt and I took for about three days between Christmas and New Year’s. We booked a hotel in the East Village, made a bunch of restaurant reservations*, explored an independent bookstore, found some really cute bars, went to a cat cafe (swoon!), braved a bad rainstorm to get to Kalustyan’s (totally worth it!), and just generally enjoyed a few days off.

Believe it or not, I actually brought my laptop with me and had planned to post at least one or two blog posts while we were “away”, and this one was my top priority. I’d even planned out what to write – like, oh hey, I’m in NYC for a few days and have easy access to these iconic bodega sandwiches, woohoo go me.

But, two problems emerged with that little plan: 1) our hotel was nowhere near a bodega, so we didn’t end up eating any of these; and 2) more importantly, I forgot to download the pictures off my camera before we left home. So, yeah…

It’s all good, I’m here now. And whether you live next door to an NYC bodega or you’ve never heard of these even once, it matters not, because we all need this recipe. These are incredibly fun to make at home, unbelievably delicious, and a little bird told me they are a foolproof hangover cure (wink).

Sometimes, I think we all need a little New York in our lives. The kitchen is good for that. And this is one amazing breakfast sandwich. Enjoy!

Source: recipe from Lucinda Scala Quinn, found on Martha Stewart

Ingredients:
1 everything bagel, or other bagel of choice, cut in half and toasted
1 tbs unsalted butter, plus more for buttering bagel
2 large eggs
1 deli slice of American cheese
2 to 3 slices cooked bacon
Hot sauce and/or ketchup, for serving (after testing a few hot sauces, we determined Frank’s RedHot Original to be the winner)

Directions:
Butter cut sides of each bagel half. Set aside.
Meanwhile, heat a cast-iron or nonstick skillet over medium-high. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. If they don’t do so on their own, spread the yolks around a little.
Top one egg with cheese, then bacon. Flip remaining egg, yolk-side down, on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel (this seems to take 2 spatulas, just FYI); top with remaining bagel half and lightly press together. Use a serrated knife to cut the sandwich in half, then serve immediately with hot sauce or ketchup, or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Serving size: 1 breakfast sandwich, can be multiplied up easily

*Restaurant Recommendations:
Gato NYC
Stanton Social
Ngam
Blue Smoke
Sushi Samba
Mighty Quinn’s Barbecue

Note: this post is not sponsored in any way, the aforementioned staycation was paid for in full by the author and her husband. Links are provided for reader curiosity/information only.

Spaghetti with Fried Eggs #SundaySupper

Spaghetti with Fried Eggs

Welcome to Sunday Supper! Today we present you with the wonderful theme of Eggtastic – recipes prominently featuring eggs! Eggs and I have not had the smoothest relationship over the years; despite that, I love this theme.

Spaghetti with Fried Eggs

As a child, the only eggs I would willingly eat were scrambled, and then only my mom’s. Fortunately, I have broadened my horizons a bit since reaching adulthood, and now I’d say the only type of eggs I just can’t do are hard-boiled. It’s good progress, right?

Spaghetti with Fried Eggs

But yet, even now as a grown-up, I’m fairly particular about how certain types of eggs are prepared. Which brings me to this recipe I’m sharing today. I found this on The New York Times Cooking (one of the absolute best spaces on the entire interwebs, by the way); the recipe is submitted by Mark Bittman, a cook and food writer I respect enormously, and he specifically instructed to fry the eggs gently in olive oil. Except…. I hate fried eggs that way. I need fried eggs to have runny yolks, completely set whites, and super browned crispy edges.

Spaghetti with Fried Eggs

So, I did what any food blogger would do – slightly adapted the recipe to accommodate my beloved crispy edges. I’m thrilled to say it worked, and you should make this the next time you need a quick, five-ingredient, weeknight meal that you barely have to think about. The end result was simple, delicious, and incredibly comforting. This will be a go-to for those days I’m feeling too tired to cook dinner. Enjoy!

Spaghetti with Fried Eggs

And be sure you check out all the delectable egg recipes from my Sunday Supper crew!

Source: adapted a little bit from The New York Times Cooking; recipe submitted by Mark Bittman

Ingredients:
Salt
½ lb. thin spaghetti
4 tbs extra virgin olive oil
2 large cloves garlic, lightly smashed and peeled
4 large eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional but highly recommended

Directions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions.
Place a large, high-sided skillet over medium-low heat. Add the olive oil and garlic cloves. Cook, pressing the garlic cloves to release the oils, until the garlic is nicely fragrant and lightly colored on both sides. Remove the garlic with a slotted spoon.
Crank the heat on the skillet to very high. Let it heat a full minute, until the oil is smoking lightly. Carefully, without cracking the yolks, crack the eggs into the hot skillet in a single layer. Season them with salt and black pepper. Let them fry, untouched, for a good minute. The whites will bubbly and the edges will brown. They should cook about 90 seconds at the most. You want to keep the yolk runny.
Transfer the eggs to a large bowl that can handle being lightly scraped by forks. Immediately use 2 forks to break up the eggs into bite-size pieces. Don’t worry about yolks running all over.
Time this to happen right when the pasta is cooked; you want to immediately transfer the drained pasta to the bowl with the cut up fried eggs. Toss vigorously with tongs – you want the heat of the pasta to finish cooking the yolks. Add cheese to taste and serve immediately, with extra cheese for passing at the table, if desired.

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Creole Shrimp Omelet with Tabasco Slurry

Creole Shrimp Omelet with Tabasco Slurry

I’m guessing you read the title of this recipe post and thought some of the same things Matt and I said aloud as we were eating this meal. Things like whaaaattttt???? And maybe, insane! Deranged, perhaps. And, this doesn’t make any sense whatsoever.

Creole Shrimp Omelet with Tabasco Slurry

It’s all true. Equally true though, is how unbelievably delicious this breakfast (or breakfast-for-dinner if you wish) is. I made it out of sheer morbid curiosity – like, what the hell is Tabasco slurry and how does that work?? – but this ended up being surprisingly addictive and caused much swooning, in between wiping sweat off the brow.

Though it is quite hot and spicy, not for the faint of heart, I will highly recommend this to all y’all Cajun food lovers and chile-heads. The shrimp itself isn’t terribly spicy, but assertive and perfectly plump, folded into a lacy-edged, thin yet rich omelet, and then that Tabasco slurry really makes the whole thing.

Creole Shrimp Omelet with Tabasco Slurry

It’s very sweet yet very hot, and it serves to balance out the dish yet simultaneously add an enormous punch. Even though it made my eyes water, I seriously couldn’t get enough. This recipe definitely falls into the category of Just Crazy Enough to Work, and if you like things spicy, then I can’t recommend it highly enough.

Creole Shrimp Omelet with Tabasco Slurry

Source: adapted from Prune by Gabrielle Hamilton

Ingredients:
12 large to jumbo shrimp, about ½ lb, peeled and deveined, including taking the tails off
1 tbs Creole seasoning
Kosher salt and black pepper, to taste
3 tbs unsalted butter, divided
4 large eggs, divided
2 tbs heavy cream, divided
½ cup confectioners’ sugar
2 tbs Tabasco

Directions:
Place the shrimp in a medium to large mixing bowl, then add the Creole seasoning plus kosher salt and pepper. Toss to coat well.
In a medium nonstick skillet, heat 1 tbs butter over medium-high heat. When it melts, add the shrimp and cook, stirring frequently, until opaque and cooked through. Remove to a plate. Shut off the heat and wipe out the skillet.
Beat 2 eggs in a small bowl with 1 tbs heavy cream, plus salt and pepper to taste. Add 1 tbs butter to the same skillet and place over medium-low to medium heat (somewhere in between is ideal). When the butter melts, pour in the eggs. Use a rubber spatula to lightly and gently stir the top of the eggs – don’t scrape the sides or bottom of the skillet. Once the sides have set, use the spatula to gently lift them up and let the runny egg in the middle run under the firmer sides. Just before the last bit of the top of the eggs have set, place 3 shrimp on one half of the eggs. Carefully flip the other half over the shrimp. Let sit a few seconds, then transfer to a plate. Repeat with the remaining 2 eggs, 1 tbs heavy cream, and 1 tbs butter.
To make the slurry, briskly whisk the sugar and the Tabasco sauce until smooth.
To serve, place 1 omelet on a serving plate, then top with 3 more shrimp. Drizzle half of the Tabasco slurry over top. Repeat with the other omelet and serve immediately.

Huevos Rancheros Salad

Huevos Rancheros Salad

I have one more classic-dish-turned-dinner-salad recipe to share with you to conclude this themed week, and I was going to share it yesterday, until I remembered that (for whatever reason) Friday is always my slowest traffic day; and thus, I decided to share this on a Saturday (which, again for whatever reason, is a much better traffic day for me) because this dish is just too delicious and too special to risk not being seen.

Huevos Rancheros Salad

This is Huevos Rancheros, the classic Mexican morning dish of crisp tortilla covered in ranchero sauce, cheese and a fried egg, but it’s turned into a salad!! You may be asking if that can even work, and I’m here to assure you, yes it can. It does. It’s insanely good.

Now, I’m not going to ask you to take my word for it – that this salad is just beyond. You see, I don’t have the least bit of an objective relationship with Huevos Rancheros. I love it, period. It can do no wrong in my book. I guess what I’m saying, is that, for me, Huevos Rancheros is like sex: when it’s good, it’s indescribable, and when it’s bad, it’s still pretty good.

Huevos Rancheros Salad

So you should take Matt’s word for it, instead. He, being much more discerning about his Huevos Rancheros and not being quite so obsessed, found this salad to be “phenomenal.” And he, unlike myself, would recognize and say so if it wasn’t.

This salad is everything you love about the iconic dish, just transformed by placing the traditional ingredients on a bed of lettuce and crushing some tortilla chips on top. There’s a creamy chipotle dressing that lightly coats the lettuce pieces but doesn’t compete with the traditional flavors. And of course, that runny egg yolk – arguably one of the best parts of Huevos Rancheros – serves to dress everything too.

Huevos Rancheros Salad

It’s different, for sure! But, I firmly believe that all of you out there who are Huevos Rancheros lovers will also love it in salad form. A really beautiful meal, for any time of day. Enjoy!

{One Year Ago: Julie’s Famous Buffalo Wings; Soy, Dijon and Blue Cheese Chicken Wings}
{Two Years Ago: Meyer Lemon and Fresh Cranberry Scones; Gas Station Pork Tacos}

Source: recipe slightly adapted from The New Cast Iron Skillet Cookbook by Ellen Brown; egg technique from Smitten Kitchen

Ingredients:
DRESSING:
1 chipotle pepper in adobo sauce
2 tsp adobo sauce
1 large egg
1 tbs lemon juice
2 tsp Dijon mustard
2 garlic cloves
Kosher salt, to taste
½ cup olive oil
¼ cup sour cream

SALAD:
1 large romaine heart, chopped
¾ cup diced jalapeno Jack cheese
1 cup cooked corn kernels (frozen are fine, just thaw them first)
¾ cup canned black beans, drained and rinsed
1-4 tbs unsalted butter, lard, or rendered bacon fat
1-2 large eggs per serving (anywhere from 2 to 8 eggs)
Kosher salt and black pepper
1 cup tomato salsa, homemade or store-bought
Crushed tortilla chips, about 1 generous handful per serving
4 scallions, thinly sliced, for garnish

Directions:
First make the DRESSING: combine the chipotle, adobo sauce, egg, lemon juice, mustard, garlic, and salt in a blender or food processor. Puree until smooth. With the machine still running, carefully pour in the olive oil through the top of the blender, until a thick sauce forms. Add the sour cream and process 30 seconds. Refrigerate until using.
Combine the lettuce, cheese, corn, and beans in a large mixing bowl. Toss with your hands to evenly incorporate everything. Set aside.
Heat a large skillet over high heat and get it screaming hot, about 1 full minute. Add the fat of choice, about 1 generous tbs for every 2 eggs. Work in batches to avoid crowding the eggs. Let the fat melt completely, then add your egg, reduce the heat to medium-high, and step back. The whites will sputter and hiss. Within a minute, it should get brown at the edges but don’t touch or move it. Let it cook until the white looks fully opaque, another 30 seconds to 1 minute. Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Transfer to a plate and season with salt and pepper to taste. Repeat as needed to cook all of your eggs.
To serve, dress the lettuce mixture lightly with the dressing and toss to combine. Mound the lettuce on dinner plates, then top with 1-2 fried eggs. Spoon salsa over all and garnish with the tortilla chips and scallions. Serve immediately.
As written, this will probably yield 4-6 servings, depending on how large a portion you prefer. I got 4 servings. How many eggs you use depends on whether your diners want 1 or 2 eggs per serving, and how many servings you choose to have.

Mexican Chorizo Strata

Mexican Chorizo Strata 5517

Thanks to my dislike of Thanksgiving stuffing/dressing (soggy bread, y’all – can’t do it!), I automatically assumed I would dislike bread pudding and strata, especially the savory types. Several years ago I tried dessert bread pudding (similar to this one), in a restaurant in New Orleans, and immediately fell in love. Of course the boozy whiskey sauce didn’t discourage me from loving it, but I’d like to think I would have enjoyed it anyway.

Mexican chorizo strata, before baking 5460

Mexican chorizo strata 5472

After solidifying my taste for sweet bread pudding, I decided earlier this year it was time to tackle the savory. I made and tasted this one, and found myself overjoyed and unable to stop eating it. That really cemented things, and now I’m part of the bona fide I-Love-Savory-Bread-Puddings-and-Stratas Club. I couldn’t wait to make more!

mexican chorizo strata w/ guacamole 5478

And now I’ve made my first strata. (Honestly I’m not sure what the difference between the two is, other than stratas seem to sit longer than bread puddings before you bake them? Feel free to enlighten me in the comment section.)

Mexican Chorizo strata 5485

Mexican chorizo Strata 5493

I had some chorizo sitting around, so I opted to go Mexican with this. This also afforded me a lovely opportunity to use up some Hatch chiles sitting in my freezer, and I’ll always take those opportunities, because 1) who doesn’t love Hatch chiles, and 2) I have a few too many and I desperately need to start whittling down the stash.

Mexican Chorizo Strata 5501

This dish is lovely, and will feed a large crowd. It’s one of the easier meals I’ve put together, too. And leftovers reheat beautifully. I’m not a mom, but if I were, I’m thinking stratas would definitely be in the dinner rotation. They are infinitely adaptable, nutritious (you can of course use whole wheat bread), and can be very kid friendly. Enjoy!

Mexican chorizo strata 5516

{One Year Ago: Cranberry Apple Muffins}

Source: slightly adapted from Week in a Day by Rachael Ray

Ingredients:
Olive oil
1 lb. Mexican chorizo, casings removed
3 fresh chiles, either Hatch, poblano or large jalapeno, roasted, peeled, seeded and chopped
7-8 thick slices of stale white or egg-based bread, cut into large cubes (I can’t imagine why you couldn’t use whole wheat bread here if you wanted)
2 cups milk
8 tbs (1 stick) unsalted butter, melted and cooled
6 large eggs
1 tbs hot sauce
Kosher salt and black pepper
2 ½ cups shredded sharp cheddar cheese
Guacamole, for serving

Directions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook, breaking it into crumbles as it browns. Cook until no traces of pink remain. Add the chiles in and stir to combine. Set aside off the heat.
Grease a 9×13” baking dish, then scatter the bread cubes around in an even layer. Add the cooked chorizo mixture and gently move the bread around to get some of the chorizo down into the nooks and crannies.
In a large bowl, whisk together the milk, melted butter, eggs, hot sauce, plus season to taste with salt and pepper. Pour the mixture over the bread and chorizo. Top with the cheese. Refrigerate overnight.
Preheat your oven to 325 F. Place the strata on a baking sheet and place in the oven. Bake until the eggs are set and the top is golden, about 1 hour.
Let rest a few minutes, then slice into squares and serve warm with guacamole on the side.

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points

Smoky Scrambled Duck Eggs with Tomatoes on Toast Points 5346

I am so predictable. Really, I am. Every time I get a new cookbook, I make a beeline for any recipe that can even remotely resemble a Tex-Mex dish, and that usually ends up what I make first. And I kid you not, this is every time. And I usually don’t even realize I’m doing it until the meal is on the table.

duck eggs 5300

I mean, seriously, take it from me to buy Plenty, a book by an Israeli-born Londoner, and find one of the *few* Tex-Mex-ish recipes in there to make first. You really wouldn’t even expect such a thing from Ottolenghi, but the man’s genius seems to know no bounds, and yes, he has a sort-of version of migas.

Smoky scrambled duck eggs with tomatoes on toast points 5310

Only he uses duck eggs. (Which you can find at Whole Foods, and no, they are not cheap). I’d never experimented with duck eggs before, and I must say, they are a bit different from chicken eggs. I get why people go gaga over them. They are larger, so you don’t need as many, and they are richer and more luxurious.

Smoky Scrambled Duck eggs and tomatoes on toast points 5327

This dish is great as is of course, but I firmly believe you could use chicken eggs with spectacular results. If you’re looking to get all fancy and impress someone, definitely splurge for the duck eggs, but it’s not wholly necessary. Enjoy!

Smoky Scrambled Duck Eggs with tomatoes on toast points 5337

{One Year Ago: Apple-Pork Ragout over Pappardelle}

Source: adapted from Plenty by Yotam Ottolenghi

Ingredients:
2 dried chipotle chiles, stems removed and seeds shaken out
2 thick slices sourdough bread, regular or whole wheat
Softened butter, for spreading
1 tbs olive oil
2 garlic cloves, sliced
2 scallions, chopped
2 plum tomatoes, seeded and roughly chopped
3 duck eggs, or 4 large chicken eggs
Kosher salt and black pepper, to taste
Handful of cilantro leaves, chopped
Sour cream, for serving

Directions:
Place the dried chipotles in a small stockpot over medium-high heat. Toast for about a minute, flipping once, until you can just smell them. Fill the pot with water and bring to a boil. Once it’s boiling, shut off the heat and cover the pot. Let it sit for 20 minutes. When the chiles have rehydrated and are soft and pliable, transfer them to a cutting board and dice.
Place a large cast-iron skillet over medium to medium-high heat. Dry toast the sourdough slices on both sides until golden brown and crisped. Remove them to a plate and immediately smear the butter onto one side. Set aside, tenting with foil to keep warm.
Wipe the bread crummies out of the skillet, then place it back on medium heat. Add the olive oil to the pan, then the garlic and scallions. When they begin to turn golden, increase the heat to medium-high and add the tomatoes and chipotle. Cook, stirring frequently, another 2 to 3 minutes.
Break the eggs into a bowl and beat gently with salt and black pepper to taste. Pour the eggs into the skillet and cook, stirring moderately, until they have reached your desired scrambled egg consistency. Runny eggs will only take 30 to 60 seconds, longer if you want them firmer.
As soon as the eggs are done, shut off the heat. Place the toasts on serving plates, spoon the eggs on top and sprinkle with cilantro. Serve immediately with the sour cream on the side or on top, if desired.

Mark Bittman’s Veggie Fried Noodles

Mark Bittman's Veggie Fried noodles 5027

Secret Recipe Club reveal day is here!! This month I was assigned Tea and Scones, which is a baking blog that certainly lives up to its name. Many, many beautiful and drool-worthy scones recipes featured. And given my love of scones, you’d think I would have picked one to make, right?

Mark Bittman's veggie fried noodles 4998

Well, I strongly considered it, believe me. Very, very tempted. But, I have been striving to eat much healthier the past few months, so when I also ran across this Mark Bittman recipe, which is incredibly healthy yet uber-delicious, well, I was sold.

Mark Bittman's Veggie fried noodles 5015

Once I reach my goal weight, I’m coming back to make one of your scones! I’m a huge fan of Mark Bittman, too, so I was very excited to see this recipe. I love that we’re using soba noodles instead of rice – nice creative twist there – and that this recipe fit perfectly with my current eating habits. And the dish was truly wonderful. It didn’t feel like a “healthy” dish, if that makes sense, it was just some good, clean eating. Very filling and satisfying, and one I would definitely make again.

Mark Bittman's Veggie Fried Noodles 5020

Definitely check out Tea and Scones, y’all! Enjoy!

{One Year Ago: Caramel Apple Layer Cake, Philly Strip Steaks with Provolone Sauce and Caramelized Onions}

Source: Tea and Scones

Ingredients:
8 ounces buckwheat (soba) noodles
1 tablespoon sesame oil
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup chopped green onions
2 large carrots chopped
3 celery stalks, chopped
2 cups snow peas, or sugar snap peas, cut into halves or thirds crosswise
1/4 cup chicken stock or water (more if you need it, I didn’t.)
2 tablespoons soy sauce
1 egg, beaten
black pepper
1/4 cups chopped peanuts for garnish

Directions:
Bring a large pot of water to a boil and salt it. Cook the noodles according to package directions, but make sure they don’t get mushy. Drain the noodles and rinse under cold water. Toss them with sesame oil to prevent sticking.
While the noodles are cooking, heat the canola oil in a large, deep skillet or a wok over medium-high heat. Add garlic, ginger, and scallions. Cook for about 15 seconds.
Add the carrots, celery, snow peas, and stock or water and turn the heat to high. Cook, stirring frequently, until the vegetables are tender, about 5-10 minutes. If the mixture gets too dry, add more liquid a tablespoon at a time.
Stir in soy sauce and beaten egg(s) and let the egg lightly scramble in the pan. Add the noodles, sprinkle with pepper, and toss well. Taste and adjust the seasoning. Garnish with the peanuts and serve.


Italian Vegetable Frittata

Italian Vegetable Frittata 022

Eggs and I have had a rather complicated relationship over the years. As a child, I liked scrambled eggs, but no other kinds – ever! Fast forward to college, where I majored in biology. Which meant taking labs. And labs meant conducting experiments, oftentimes on poor dead animals like fetal pigs and cats and frogs. And, chicken eggs.

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My junior year, we used a special microscope to peer into a chicken egg that was actually meant to you know, hatch a live chicken. The egg was in its infancy stage, so it looked like a regular egg you’d buy in a carton at the grocery store, only we could see a beating heart. First it looked like nothing, then you’d see a quick burst of blood that then dissipated back into itself, like tossing a pebble into a puddle.

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It freaked me the hell out. Probably shouldn’t have, but it was so weird to see this normal-looking egg, the likes of which I’d eaten my whole life, and all of a sudden there’s a bloody heartbeat in the middle of the yolk. And I mean a literal bloody heartbeat, not a British bloody heartbeat.

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So, eggs and I broke up for a while. Despite liking the taste of scrambled eggs, I couldn’t bring myself to eat them after what I’d witnessed. It was just too weird. This persisted for several years. It wasn’t until Matt and I were dating that I agreed to try them again. See, I met him while he was a mid-twenty-something grad student, and scrambled eggs were one of the few things he knew he could make competently. So when I initially said I disliked them, he panicked a little, then regrouped and convinced me to try them. And I agreed. Because it was the beginning of the relationship, the part where we agree to do and try things we dislike, just for our new love.

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Good news though – I rekindled that old fondness for scrambled eggs, and decided to get over my squeamishness. And then the whole thing snowballed. Before you know it, I was eating poached eggs, and fried eggs, and baked eggs. Like frittatas. Something I never grew up eating, or even knowing about, for that matter…

Now I make them often. And this one I made with zucchini! And parmesan. And it was fluffy, light and delicious. Quite perfect, really. Enjoy!

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{One Year Ago: Sweet Corn Sorghum Ice Pops}

Source: slightly adapted from The New Cast Iron Skillet Cookbook by Ellen Brown

Ingredients:
3 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb. (about 3 thin) zucchini, halved lengthwise and thinly sliced
1 red bell pepper, seeded, stemmed and chopped
Kosher salt and black pepper
10 large eggs
3 tbs chopped fresh basil
2 tbs dried oregano
6 tbs half-and-half
½ cup grated Parmesan cheese

Directions:
Preheat your oven to 425 F.
Heat a 12” cast iron skillet over medium-high heat. Add the oil and tilt the pan to coat evenly. Add the onion. Cook, stirring frequently, for 3 minutes, until the onion is softened a bit. Add the garlic, zucchini, and bell pepper. Season to taste with salt and pepper. Cook, stirring frequently, for 5-6 minutes, or until the veggies soften and the liquid has evaporated.
Meanwhile, in a mixing bowl, whisk the eggs with the basil, oregano, and half-and-half. Season to taste with salt and pepper.
Reduce the heat on the skillet to medium and pour the egg mixture into the skillet. Do not stir. Cook about 4 minutes, or until you just start seeing the sides begin to set. Sprinkle the cheese on top of the frittata evenly, then transfer the skillet to the oven and bake for 10 to 15 minutes, until the top is browned and a knife inserted into the center comes out clean.
Run a spatula around the sides of the skillet and under the bottom to release it. Cut into wedges and serve.