Category Archives: Eggs

Recipes starring eggs (may or may not be vegetarian)

Weekly Eating – 10/8/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

The weekend was a blast! I got to meet and hang out with Steveark and wife, and give them a nice walking tour of Durham, to which they are thinking about moving. And they I led an actual Food Tour of Durham, made new friends, and tried all the foods. I definitely had well over 10K steps!

little dipper durham food tour

Sunday was a quiet home day, with lots of reading and kitchen time. I made a big spinach quiche, and some homemade rolls for the week. We also finally got house cleaners to deep clean from Bro Week, and It Is Worth Every Penny.

Monday:

Breakfast – spinach quiche

spinach quiche

Lunch – leftover mashup: some lentils from sloppy joes & veggie fried rice mixed together

leftover lentils and rice

Dinner – pasta with blender pesto

pasta with pesto

Tuesday:

Breakfast – spinach quiche

Lunch – I baked a few sweet potatoes in my pressure cooker and packed them with black beans, spinach and pickled onions & radish. Garlic hummus and veggies for a snack.

baked sweet potato and black beans

Dinner – these Crispy Spinach Gnocchi with Sage Butter

crispy spinach gnocchi

Wednesday:

Breakfast – fruit smoothie

fruit smoothie and coffee

Lunch – more baked sweet potato and black beans. Yogurt & moon grapes as a snack.

baked sweet potato and black beans

Dinner – Thai Carrot  & Sweet Potato soup in the pressure cooker

thai carrot and sweet potato soup

With some quick flatbread to eat it with. Drizzle in some hot sauce, sprinkle with salt and pepper, and a dollop of Greek yogurt. YUM.

thai carrot and sweet potato soup

Thursday:

Breakfast – peppers & onion 2 egg omelet w pastured eggs <3

pepper and onion omelette

Lunch – pressure cooker stuffed red peppers with couscous and lentils. I learned an important lesson: pressure cookers cook FAST. Ten minutes turned the peppers to mush.

stuffed red peppers with couscous and lentil

Dinner – Date Night! We had red wine braised steak with roasted root veggies and listened to the storm.

steak and root veggies with red wine

Friday:

Breakfast – peppers and onions and egg burrito

Lunch – leftovers and more moon grapes

leftover meat and veggies

Dinner – Leftover beef & veg soup with rolls

leftover beef veg soup

The Weekend

sweet potatoes from the garden

I GOT SWEET POTATOES!!! If you follow me on Instagram or Twitter, you already know I’m pretty excited about it. There is no cooler feeling than pulling up handfuls of food you grew yourself.

sweet potatoes from the garden

I also found an amazing farm called Nature’s Roots Farm that offers tons of pastured meat and dairy options. Yes, I believe your diet should be mainly plants. Yes I think CAFOs and factory farmed meat and dairy is awful for you, the animals, and the planet. Yes I think you can survive off just plants forever, and thrive.

petting a cow

But I also think these are some happy cows. This is some well managed pasture. They are well-loved pigs, and a healthier forest because of it. I think this kind of meat is good for the planet, the animals, and the people who choose to eat it.

Fillaree refill

I further voted with my dollars for zero waste, Earth friendly processes by stopping by local business Fillaree for a hand soap refill! They sell soaps in glass bottles, and refill from large bulk tanks in store. It’s all natural and organic ingredients, and naturally smells fantastic (I chose the Lime Lavender scent).

Yes, it’s five dollars, for which I could get five bottles at the Dollar Tree. But I choose to support local Durham based family business, and eco-smart, waste free practices.

fall garden planning

I also got the last of the fall garden items in the ground. Since I ripped up the sweet potato vines that were taking up all the garden real estate, I had SO MUCH space to work with. It may be a bit too late in the season for some of these, but I’m hopeful at least some of these cool-loving crops will bring me something edible.

fall garden planting

Lovely rows of winter wheat, kale, chard, collards, radish, carrots, spinach, and beets. Let’s see what comes up!

 

Food Total: 24.46 + 86.15

My usual Produce Box delivery, plus a cooler full of farm fresh pastured milk, cheese, sausage, and brisket.

Lessons Learned

Living holistic values can be overall more expensive, for sure. But it tastes so good! It smells great. IT FEELS AMAZING. It’s worth it.

 

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Weekly Eating – 10/1/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

As promised, I spent a big part of the weekend planting the fall things and ripping up the summer things. Tomatoes and beans are now composting, and kale/beet/radish/broccoli/cabbage are in the ground. Fingers crossed we get something edible. I’m already planning next spring’s garden.

Monday:

Breakfast – Avocado and egg sandwich, quite filling and tasty

avocado and egg toast

Lunch – Leftover from the weekend roasted vegetables, with a small piece of steak under there (hah, I bet at least one person thought “under where?”)

roasted fall vegetables

Snack  – homemade creamy hummus and raw veggies (I ended up not being hungry enough to eat the peaches I canned)

creamy hummus and raw vegetables and canned peaches

Dinner –

 

Tuesday:

Breakfast – Peach oatmeal

Lunch – out to lunch with a coworker

Dinner – Lentil sloppy joes! My new favorite. With dill pickles and homemade purple sauerkraut

sloppy joe with lentils pickles and sauerkraut

Wednesday:

Breakfast – A friend at work keeps chickens, and she brought me a gift of a dozen free range eggs! I was so thrilled, because happy healthy free range chickens make the best eggs. I had a tasty breakfast burrito with bell peppers and onions and hot sauce and eggs and cheese. Nomnom.

free range egg breakfast burrito

Lunch – Leftover lentil sloppy joes! Not mad about it.

lentil sloppy joes

Dinner –I made a big batch of my crispy oven baked tofu

oven baked tofu

And whipped up a quick teriyaki stir fry to go with it

tofu teriyaki stir fry

Oh and I also have a jar of homemade apple cider vinegar that’s finally getting going! It’s a great way to use apple cores and peels and scraps. Just fill a jar 2/3, cover with water. Add about 1 tbsp sugar per cup of water needed, and cover. That’s it. Let it sit in a dark place for 2 weeks, strain, and let it sit again until tart enough.

bubbling apple cider vinegar

Thursday:

Breakfast – Another breakfast burrito!

breakfast burrito

Lunch – Out again! Shocking, I know, twice in one week. The down side of trying so hard to make friends for 2 years is that now I have them haha but at least our work meal card gets us 10% off so this was just over $4

chinese at work

Dinner – Ya’ll! Remember how when I went home for a wedding shower, I ended up coming home with a pressure cooker my mom didn’t want? I finally used it! My first item: baked potatoes.

potatoes in a pressure cooker

The good news is, it didn’t blow up! The better news is, it steamed perfect soft potatoes in 15 minutes. These things are pretty legit. And WAY less energy used than an oven at 350 for an hour.

loaded baked potatoes

Friday:

Breakfast – At the grocery store, I found an insane sale on smoked rainbow trout (like 75% off). Given my love of smoked salmon, I figured it might be similar. So I got it, because luckily for me someone brought leftover Panera, and I nabbed an everything bagel with cream cheese, the perfect lox canvas. Turns out, definitely not the same as salmon. But pretty good.

smoked rainbow trout bagel

Lunch – Leftover tofu teriyaki stir fry

leftover stir fry

Dinner – My second experience with the pressure cooker. Some tiny acorn squash that came with my Produce Box.

acorn squash in pressure cooker

Took 15 minutes yet again, perfectly fork-tender. They got whipped into a creamy cheese sauce for acorn squash mac n cheese.

acorn squash mac n cheese

Dessert – Wooo what a crazy week, out for lunch twice AND dessert on Friday! I had 2 peaches that desperately needed used up, so I cut them into a bowl with an also-near-death banana and some frozen pineapple. Topped it with some butter/brown sugar (crack) and granola, then I microwaved it for about 8 minutes and bam. Instant sweet tooth satisfaction.

fruit cobbler with ice cream

The Weekend

Saturday is a busy day! My pal Steveonomics is in town, his company is trying to convince him to move here. And so am I.   🙂  Then I have a downtown Food Tour afterwards. So definitely getting my steps in!

Then Sunday is the opposite, no plans whatsoever. Well, just getting down the Halloween decorations from the attic, because you know I’m having a party! Gotta brainstorm a good costume.

Food Total: $98.19

Uhhh… oops. I swear I went to the store with a list in hand… and then there were just a lot of good sales. At least most of the things I got were staples and fruits & veggies. The canned goods will stay for a long time, and we were down to almost nothing on rice. We had like 3 rice based meals this week, and burritos are a main way the boy stays alive, so running out of rice would be a disaster.

Meats $23.57 Staples $40.27 Fruit/Veg $30.32
smoked rainbow trout 4oz 2.97 wheat bread 3 bag spinach 2 4
frozen whiting fillets 2lb 4.97 tomato sauce 1.18 bananas 2.28
frozen cod fillets 2lb 9.97 tortillas 1.48 avocados 4 3.58
Stew meat 1.5 lb 5.66 long grain white rice 10lb 2.99 cucumber 0.69
basmati rice 5lb 8.99 carrots 10lb 5.99
brown rice 3lb 4.49 sweet onion 1.21
cereals x3 5.89 bell peppers 9 8.91
Pasta – various x4 3.96 Limes 0.99
4pk org garbanzos 3.29 Pears 2 1.88
Pasta sauce x3 5 Lemon 1 0.79

Lessons Learned

Ugh guys. I need to admit that I am not doing as great with Zero Waste as I’d hoped. But this blog is supposed to be safe space though right? How do I get better? My biggest issues continue to be cheese (sliced and shredded) and anything frozen. The boy is the main cheese consumer, and he will definitely not shred or slice his own, I’ve tried buying blocks before and they just get moldy. And I’m not that much of a saint to do it for him weekly.

 

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Microwave Eggs Benedict For One

 

So you’re rushed for time, you’re a total zombie in the morning, you just don’t feel like it, you don’t have time to sit and eat. Think that means you should skip breakfast?

Think again!

In only 45 seconds, you can have a healthy, wholesome, delicious, and totally portable breakfast. All you need is:

  • 1-2 eggs
  • 1 piece of bread or toast
  • A cup full of water
  • optional: handful spinach, onion, mushroom, peppers, etc.

Step 1: Fill a cup with at least 3-4 inches of water. Dump an egg into the water whole.

Step 2: Microwave the egg! The water will boil, poaching it to perfection. Microwaves vary in strength, mine was cooked at about 35 seconds, and the yolk solidified around 50 seconds. Experiment until you find your perfect balance.

Step 3: While the egg is in the microwave, put the bread in the toaster or onto a plate. Once the egg is done, carefully dump out the water, it will be hot, and plop the egg onto the toast. Done!

I sprinkled mine with some garlic salt & paprika, and it was positively delish! This would work equally well with an English muffin. If you have some spare time after all, you can make a simple Hollandaise sauce:

  • 1 egg yolk
  • 2 tbsp melted butter
  • 2 tbsp lemon juice
  • sea salt to taste

Blend all ingredients in a blender or with a fork. Pour over eggs.

Make Ahead Egg Muffins

 

Usually, my morning routine looks something like this:

6:10 – hit snooze
6:17 – hit snooze
6:24 – finally get up, go make coffee
6:25-7:15 – enter a black hole in space and time
7:16 – realize I’m gonna be late if I don’t move it
7:17-7:20 – pack lunch, maybe breakfast
7:21-7:30 – run out the door and pray for light traffic

Now, I don’t know what your mornings are like. But if you’re anything like me, you like your sleep and don’t have time for a long and leisurely brekkie every day. And if you do, good for you! You can still use this quick-and-easy make ahead recipe and then have more time for you in the AM.

Make ahead egg muffins in muffin tin

These egg muffins are so simple, and you make a dozen at once. That way you can put 2-3 in baggies and refrigerate or freeze. Then breakfast all week is only a push of the microwave button away! You can scale up to feed a big family, or even make just one serving by mixing 2 eggs and desired ingredients in a coffee mug and microwaving. (Didn’t know that little trick? Oh yeah, it’s the best.)

You can also customize it to your taste preferences. Anything you would normally eat with or in scrambled eggs you can probably adapt to this recipe. Try sausage, or bacon, or ham. Vegetarians, this is a blank canvas! Add zucchini, shredded carrots, sweet potato, broccoli or cauliflower. And cheese is optional, but highly recommended!

Butter mushrooms and onion

Ingredients (makes 12 egg muffins):

  • baker’s dozen (13) eggs
  • 1 med onion, diced
  • 1 pint mushrooms
  • 1/2 stick butter
  • 1 cup raw spinach
  • Optional: shredded cheese, breakfast meats, other veggies

butter and onions in pan

Step 1: In a pan over medium heat, add the butter and diced onion. Cook 10-12 minutes, stirring occasionally, until onion becomes soft and see-through. Pre-heat the oven to 350, and spray a muffin tin really well with cooking oil. (Stuck, baked-on egg is the worst.)

scrambled egg and greased muffin tin

Step 2: Add the diced mushrooms, and cook another 5-7 minutes, until softened. You can add a few tbsp water or chicken stock if they seem to be sticking or burning. Just before pouring into the muffin tin, add the spinach to wilt.

scrambled egg in muffin tin and eggs

Step 3: Break all the eggs into a bowl, and whisk violently for a minute or two. Mix in the cooked onion, mushroom, and spinach. Pour into the muffin tins until 2/3 full; leave a little room because the egg will puff up as it cooks.

make ahead egg muffins with cheddar cheese

Step 4: If desired, sprinkle with shredded sharp cheddar or whatever cheese you like. Bake at 350 for 25-30 minutes, until egg is fully cooked. Watch carefully at the end so that it doesn’t brown or burn.

I’d recommend letting these cool for a few minutes, then removing to a different plate or container quickly. You don’t want the egg to set and harden in the tin. It’s so easy to whip up a batch of these on the weekend, and you can even mix up the mix ins to have tons of options every day.

As for the cost? A dozen eggs is .99 – 1.29, or 4.50 for organic cage-free. Depends greatly on what you use to mix in, but the cost for an onion (~.50), mushrooms (.99 on sale), butter (maybe .50), and spinach (~.25 for 1 cup) for me comes to about 2.25. This makes 12 muffins, and I generally eat 2 for breakfast, so 6 servings. Let’s estimate high:

4.5 + 2.25 = 6.75 / 6 = basically just barely over a dollar per day, and that’s if I use the fancy eggs! For plain jane eggs, the cost drops to maybe 50 cents for an awesome breakfast that includes protein, fats, and a serving of vegetables! I can get behind that. I hope you can too!

 

Mexican Breakfast Strata

 

Don’t you just love it when you make something that takes literally just a few minutes, but turns out amazingly delicious and also very impressive looking?  Me too!  So the other day, my coworkers and I realized that it was someone’s birthday.  We had totally forgotten, and felt terrible, so we decided the following day would be birthday breakfast!  Obviously, I volunteered to cook something.  Problem was, I didn’t think that through…

The next morning, I checked the fridge, and didn’t see much besides some eggs.  But whatever I made had to be transportable; sunny side up doesn’t travel well, and reheated scrambled eggs is icky.  Then I saw a half loaf of bread and the light bulb went on: Strata!  Strata is a breakfast casserole based mostly on eggs and bread.  You can add anything at all pretty much, and it makes a delicious layered meal.

Upon checking the freezer, I found some turkey bacon, and a half bag of frozen corn and peppers/onions.  Since I always keep cans of diced tomatoes and different types of beans around, it just made sense that a Mexican themed strata came together.  Full disclosure: I had no idea how this would come out!  I threw it all together, popped it in the oven, and got in the shower.

Once it was done, I covered it in tin foil, wrapped it in towels to keep it warm, and stuck it in a reusable bag to take it to the office.  An hour later, after a round of “Happy Birthday” which was satisfactorily embarrassing for the coworker in question, came the moment of truth.  I pulled out the pan, uncovered the casserole, and the whole room erupted in “Oh my GOSH that looks amazing!” and “that smells SO good, what is it!?”.  Once we dug in, the compliments just kept rolling.  Almost everyone had seconds, and we finished the whole pan between 6 people!

All this is not to brag, but mostly to convince you that even though it might sound complicated, it is really not.  Even if the combination sounds weird, it does work well.  Just give it a try and see.  You can make strata for the first time on a weekend just to be safe and make sure you have time to get it just right, as long as you make it.  And then tell me I’m right.  🙂

IMG_3606

Ingredients:

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

IMG_3607

Step 1: In a large bowl, break all the eggs and scramble them well with a fork.  Add the milk and mix well.  Tear the bread into rough chunks.  You can also use a few days’ old bread for this, just add a splash more milk.  Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it’s up to you.

IMG_3608

Step 2: In a frying pan, cook your bacon.  You can also use ham, sausage, and/or chorizo instead.  Or just omit the meat entirely to keep it vegetarian.

IMG_3609

Step 3: Add the vegetables and beans to the pan.  Heat well, and cook until peppers and onions are tender.

IMG_3610

Step 4: Spray a large 9×13 pan with cooking oil or spread with butter.  Pour in the bread and egg mixture.  Add optional cheese if using.

IMG_3612

Step 5: Pour the meats and vegetables and beans into the bread and eggs.  Mix it all together well.  You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.

IMG_3614

Step 6: Bake the whole shebang in a 350 degree oven for about 35-45 minutes.  If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.

IMG_3615

Step 7: For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven.  The cheese will melt from the heat.  Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.

 

 

Mexican Breakfast Strata

Mexican Breakfast Strata

Ingredients

  • 8-10 eggs
  • 1/2 cup milk
  • 1/2 loaf of bread
  • 1/2 pound turkey bacon
  • 1 cup peppers and onions
  • 1/2 cup frozen or canned corn
  • 1 1/2 cup salsa or 1 can diced tomatoes with chilies
  • 1 cup black beans (or other type)
  • Optional: shredded cheddar cheese
  • Optional: fresh or dried oregano

Instructions

  1. In a large bowl, break all the eggs and scramble them well with a fork. Add the milk and mix well. Tear the bread into rough chunks. You can also use a few days' old bread for this, just add a splash more milk. Some recipes call for leaving the bread overnight to soak, but I just made it right away and it turned out great, so it's up to you.
  2. In a frying pan, cook your bacon. You can also use ham, sausage, and/or chorizo instead. Or just omit the meat entirely to keep it vegetarian.
  3. Add the vegetables and beans to the pan. Heat well, and cook until peppers and onions are tender.
  4. Spray a large 9x13 pan with cooking oil or spread with butter. Pour in the bread and egg mixture. Add optional cheese if using.
  5. Pour the meats and vegetables and beans into the bread and eggs. Mix it all together well. You can also choose to keep it layered like a breakfast lasagna, if you have the time for that.
  6. Bake the whole shebang in a 350 degree oven for about 35-45 minutes. If you cover it with foil, it will bake faster, if you do not use foil, it will brown on top faster.
  7. For the most impressive presentation, sprinkle with a little more cheddar and fresh oregano springs right when you take it out of the oven. The cheese will melt from the heat. Serve immediately, and try to keep yourself from devouring the whole pan in one sitting.
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Happy Easter!

 

Happy Easter everyone!  I hope today is filled with family and food and cute woodland creatures, and maybe some chocolates too.  But don’t get too crazy.  Remember, Easter & Halloween are dentists’ favorite holidays.

I will be enjoying the day with family, having an egg hunt, dying hard boiled eggs, eating some ham, and yeah probably having more than a few pieces of candy. 🙂  (Oh, and don’t tell, but I totally want to surprise everyone with this unbelievably easy [microwave only!] carrot cake recipe and healthy cream cheese frosting!  I really hope it is as delicious as it sounds.)

Enjoy the roundup below of creative, healthy ideas to make this the best Easter ever!

 

Natural Easter Egg Dyes from Rodale’s Organic Life

natural easter egg dye

How to Make Vibrant Naturally Dyed Eggs

50 Non-Candy Egg Stuffer Ideas

40 more Non-Candy Ideas

40 Egg-cellent Non-Candy Easter Egg Fillers

No One Will Guess These Easter Brunch Recipes Are Healthy

Easter Brunch

If they're going to be on your Easter table, they should totally look pretty. Get the recipe from Delish.

And of course, we can’t forget the CANDY!

50 Homemade Easter Candy Recipes

50 Homemade Easter Candy Recipes

15 Healthy Easter Desserts

 

 

Image at the top of page from HERE.

Mediterranean Breakfast Sandwich

Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day.  Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado.  You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.

Recipe makes 2 large sandwiches.  You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.

Ingredients:

  • 2 large eggs
  • 1/2 jar roasted red bell peppers
  • 1 fresh avocado
  • 2 tbsp olive oil
  • Salt & pepper
  • 4 slices wheat bread
  • 2 slices cheese
Step 1: In a frying pan, heat the olive oil to sizzling.  Crack the eggs in, and fry 2-3 minutes, until whites are cooked.

Step 2: Flip the egg once all the whites have cooked.  Take the roasted peppers and add those to the pan.  The longer you cook the egg, the more solid and less runny the yolks become.

Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.

Step 4: On two other slices of bread, add the cheese slice and half of the avocado.  Press the two halves of each sandwich together.

Step 5: If you need to, add 1 more tbsp olive oil.  Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.

 Slice the sandwiches in half, and enjoy!

Eggs in a Green Nest

 

One of the hardest hurdles when transitioning to healthier eating, at least for the majority of people, is eating leafy greens.  We all know that leafy greens are the healthiest things out there.  They contain tons of vitamins, minerals, and antioxidants.  They cost us next to zero calories to consume.  Greens are full of digestible and indigestible fiber to keep your digestive system strong and healthy.

So why do they taste so bad?

Foods which to us taste bitter have an array of compounds in them that naturally protect the delicate leaves from insects who would love to snack at the salad bar of nature.  It is these compounds which tend to be so beneficial for our health.  Unfortunately, humans usually dislike the bitter taste at first.  Fortunately, you can re-train your taste buds to enjoy bitter, and there are many cooking techniques to make bitter foods more palatable.

Adding small amounts of high quality fat like olive oil, or a sour taste like vinegar or lemon juice, can help temper the bitterness of greens.  Sea salt or other salty sources like hard cheeses also helps mask the harsher flavors and draw out the sweeter notes.  My recipe for simply sauteed power greens uses these techniques to create a delicious side dish that even most greens-haters can enjoy.

Greens and Egg

In this simple breakfast recipe, I combine those techniques with fresh eggs for a superstar breakfast that is ready in under 10 minutes, packed with vitamins and nutrients and protein, and will keep you happy and full all morning long.  Enjoy over some brown rice or with whole wheat toast for a well rounded meal.

 

Ingredients:

  • 1-2 fresh organic eggs, if possible
  • 1 large bunch greens (kale, collards, mustard greens, etc) or a mixture of greens to make about 1 – 1 1/2 cups
  • 1-2 tbsp olive oil
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tbsp hard, salty cheese such as Parmesan
  • Optional: 1-2 slices wheat bread or 1/2 cup brown rice

Greens in Pan with Egg

Step 1: Rinse your greens to remove any dirt, and slice into thin strips or shred by hand.  Add the oil to the pan, then the greens, and drizzle with lemon juice.  Cover with a lid, and steam the greens for 5-7 minutes.  Optional: you can add a chopped clove or two of garlic

Greens and Egg Yolk and Toast

Step 2: Mix the greens, they should be bright and slightly wilted now.  Use a spoon or spatula to make a small indent in the pile of greens, and crack an egg into the hole.  Cover again, and steam for another 5-7 minutes.  The longer you cook the egg, the more well-done the yolk becomes.  5-7 minutes will leave it slightly runny, as in above photo.

Once the egg is cooked to your desired done-ness, remove to a plate and serve!  I sprinkled a little hard cheese over the egg, which gives it the perfect salty balance to the tart & bitter greens.  You can also use sea salt for the same effect.

You can easily increase this recipe to feed several more people, simply increase the volume of greens and crack in one to two eggs per person.  This is delightful plain with toast, or you could serve with black beans, salsa, hot sauce, relish… whatever floats your culinary boat.

 

Rainbow burrito

 

Burritos are one of my favorite ways to sneak in extra vegetables. Because you can’t really see them, you can put all kinds of rainbow goodies in there and help your heart and health with little effort.

Obviously, sub in 1 cup of whatever veggies you have on hand. This is what I had, and it made a pretty breakfast.

Ingredients:

  • 1-2 strips red bell pepper
  • 1 slice turkey bacon
  • 1-2 strips orange bell pepper
  • 2 eggs, scrambled
  • 1-2 strips green bell pepper
  • 2 med purple cauliflower florets
  • 1 10 inch tortilla

IMG_5307

Step 1: In a frying pan, saute the veggies until soft when poked with a fork.

Step 2: Add the eggs, and cook 5-7 minutes, stirring every so often, until everything is cooked.

IMG_5308

Step 3: Pour it onto a warm tortilla and wrap it up, tucking in the ends. You can add in sriracha or other sauces if you like. Enjoy!

Ways to Use Hard Boiled Eggs & Ham

Happy Easter! If you are reading this today, Easter Sunday, then thank you loyal reader! If this is a day, week, month after the fact, don’t worry. This post is created with you in mind. On Easter Sunday, the typical American family will enjoy a nice meal of ham and boiled eggs, with many other possible additions including Easter bread, bacon, quiche… This means there is likely to be some amount of ham and likely large amounts of eggs left over. 

Since one can only eat so many cold ham sandwiches and limited amounts of egg salad, I put together a reference of many kinds of recipes to re-purpose leftover foods into new and exciting dishes! Keep in mind, cooked ham keeps great in the freezer for up to 6 months, so that is always an option. Hard boiled eggs will keep in the freezer up to a week.

Recipes for Hard Boiled Eggs

 

Photo from “Spoonlighting” blog, I recommend reading it


Classic egg salad: chop up eggs and mix with mayonnaise. This can be jazzed up many ways- add Tabasco, dill, curry powder, celery, etc.

Tuna salad: take plain tuna fish salad to the next level by adding chopped boiled eggs to it. Adds a nice texture balance, and even more protein.

Potato salad: make a classic potato salad and toss in some eggs as well. Boil chopped potatoes until soft, drain and toss with mustard, mayonnaise, sour cream, spices, and a few chopped eggs.

Deviled: take the yolks from the eggs and mash separately. Add mustard and mayonnaise. You can get crazy and try crushed nuts, pesto, BBQ sauce, whatever your  imagination thinks up. Put into a plastic ziplock, cut a corner off, and pipe the filling back into the egg halves. Garnish with a dash of paprika or fresh dill.

This classic strawberry shortcake, from the LA Times, with a secret ingredient: boiled egg yolk in the batter.

Cobb salad: make a bed of lettuce, then cover with chopped tomato, bacon, avocado, and hard boiled egg. Really, boiled eggs can top any salad.

Soup garnish: serve a hearty chilled gazpacho or borscht the traditional way, topped with a halved hard boiled egg.

Pickled: using spices, vinegar, and some beet juice for that lovely ruby color, pickle your leftover eggs and they will keep much longer. Try this recipe from Allrecipes.

Noodle soup: add a cooked egg into anything from fancy glass noodle Pho to ramen to add a kick of proteins and vitamins.

For even more ideas, see Health’s article “8 Excellent Recipes for Hard-Boiled Eggs

Recipes for Leftover Ham

Photo from “Petit Jean Meats“. They recommend heating their ham
in your dishwasher to save oven space. Go read it, I’m not lying.

Sandwiches: this one’s a given. Who doesn’t love a few thick slices of ham on a soft roll or bun, slathered in mayo and topped with tomato? But once you’ve had that three days in a row for lunch, it’s time for something a little more exciting…

Breakfast: leftover ham is a rockstar in the breakfast department. Layer it with a cooked egg and cheese on a bagel, wrap it up in a breakfast burrito, or add it to any frittata, quiche, or strata.

Soups: ham and navy bean, ham and barley, ham and potato, the possibilities are endless here. Just search “ham soup” and watch how many pages Google finds. Don’t forget, the bone add a nice layer of flavor so don’t get rid of it. Add it to the stock while it simmers away and enjoy extra umami. 

Scalloped potatoes: another ham classic, just layer thinly sliced potatoes, coat with flour and butter, and ham, add a little milk, and bake at 350 for 45 minutes. You can add in extra veggies like peas, happiness like bacon, or get crazy and use sweet potatoes to up the oomph of health.

Casseroles: add ham into any type of casserole. Ham, broccoli and cheese. Ham, beans and rice. Ham… you get the idea. Adding new ingredients and baking it all together gives the leftover a fresh breath of life.

Pizza: use small chunks or thin slices and add ham to homemade pizza. Add pineapple for Hawaiian, sausage and pepperoni for meat lovers, BBQ sauce, or ranch.

A great idea for any types of leftovers that freeze well is to freeze them in smaller, recipe-sized or single-serving packages. That way, when you’re rushed for dinner and just want to throw some ham into tonight’s pasta primavera, you don’t have to wait to defrost a big chunk, you can just grab one of the two-slice packages you froze.

Two really great resources for inspiration come from AllRecipes. They have a collection of Leftover Ham Recipes as well as a special Easter Ham section. You should also check out PremeditatedLeftovers article on 10 uses for leftover ham plus 5 things to do with a ham bone.


What’s your favorite way to use leftovers?