eggs

Leek, Mushroom & Tomato Sauté with Scrambled Eggs

Today I’m telecommuting. I love these days. TELECOMMUTING.IS.THE.BEST.

So, for Brent’s breakfast this morning I heated up a keilbasa sausage (I had cooked up the package of 4 yesterday, but only used 2 in the recipe I made them for) and scrambled up some eggs. He was a very happy man leaving for work with such delicious food in his belly.

Now, my plan was to make the same for myself a little later–after getting the laundry going, dropping the car to the gas station within walking distance for an oil change, dumping drain-cleaner down our bathtub drain, etc. But, as I was going into the fridge to pull out the eggs and last keilbasa, I remembered the leek…

We made something with leeks weeks ago. (I honestly can’t even remember at this point what it was, haha!) And there’s been one lonely leek hanging out in our veggie drawer ever since. Also chilling in the veggie drawer: some baby portabella mushrooms, Roma tomatoes, avocado, onion, etc. Well, knowing that leek needed to be used because I HATE wasting food, I decided to say “maybe another day” to the keilbasa and find a way to use that.

Here is what I came up with: a sauteed mixture of leek, mushrooms and tomato served with eggs. This was super easy and fast, and best of all, it came out delicious!

Leek, Mushroom & Tomato Saute with Scrambled Eggs

1 Leek (just the light green part), sliced and rinsed
1 Roma tomato, quartered and sliced
5 Baby portabella mushrooms, sliced and rinsed
1/2 – 1 Tablespoon of bacon fat
2 Eggs, beaten

First, make sure you rinse the leeks and mushrooms well under cold running water in a strainer. Leeks tend to have little gritty stores of sand between the layers, and it’s best if you try to separate the layers while rinsing the slices to make sure all that washes away.

1. Melt the bacon fat in medium skillet over medium-high heat.
2. Toss in the leek and mushroom slices.
3. Sauté until soft (about 3-5 minutes).
4. Add the tomato slices and continue to sauté for about 1 minute.
5. Put your sauté mixture on your plate or in your bowl, leaving a small amount of the juices in the skillet.
6. Scramble your eggs in the skillet.
7. Put the scrambled eggs on your plate or in the bowl with the sauté mixture.

Now, you’re ready to eat. 🙂 Enjoy!

I hope you like this as much as I did. The leek provides a subtle, oniony flavor. The mushrooms, of course, provide a nice earthy undertone. Meanwhile, the tomatoes keep it light and fresh! And who doesn’t love the hint of bacon-y goodness from using bacon fat? Feel free to toss in a little salt, pepper or other seasonings; but I think this is great without anything extra. 😉

Bacon, Leek, Zucchini and Tomato Frittata

As you all probably know by now, we eat scrambled eggs and bacon A LOT. Like, nearly every morning for breakfast. We love eggs and bacon. Still, we like to switch things up sometimes, so last Sunday I created this delicious frittata with the spare ingredients I had laying around the kitchen.

Honestly, I was on a roll that night. I made a whole rabbit stew, chicken and leek soup, and this frittata. The rabbit stew was the only thing I made from a recipe. The other two–yep, that’s right! I made them up. Why? What sparked that surge of creativity? And was I seriously successful?
Well, to the latter, “yes!” The soup was way better than I thought it would be, and the frittata… well, I really believe it’s hard to mess up frittata. It’s like a pizza–you take leftover whatever, toss them together, add a few standard ingredients and poof! You have a yummy dish. 
To the former questions: I’ve never used leeks before, and in order to make the rabbit stew, I had to buy some. After setting up the stew to cook low and slow, I googled “what to do with leeks?” I can’t tell you how many potato-and-leek soups I passed over, looking for something Paleo and delicious. Fortunately, someone somewhere on the webs said that leeks can be used in place of onion. “Well that’s handy!” I thought to myself. I didn’t have any onion left in the house. 
I was staring at the other food in the fridge, and saw my eggs. Wouldn’t it be nice if I made something interesting for breakfast this week? Frittata was the first thing that came to mind. I knew it would make breakfast for the week easier (cooking at one time for five meals instead of cooking five separate meals, one per morning). 
Plus, I was excited to switch things up a bit. (As an aside: we should probably watch how much egg we eat. I’ve heard if you over-do it with any food item, you can develop allergies to it. But eggs are so easy, yummy, and good for us, it’s not been easy to take “breaks” from them. We have for a week here or there, but it’s not something we feel we could sustain long term. We love our eggs too much, lol.) Anyways, we had plenty of zucchini and small tomatoes. So, I decided I’d make a frittata with the those and the leeks. Oh, and of course bacon. How could I not include bacon?! 😉
Alright, so here it is. I hope you enjoy it!


Bacon, Leek, Zucchini and Tomato Frittata
Ingredients
  • 10 eggs, whisked in a large bowl
  • 6 slices of bacon, chopped
  • 1 leek, sliced and well rinsed (white and light green parts only)
  • 1 cup zucchini, chopped
  • 1 cup tomato, sliced
  • salt and pepper to taste
Method
  1. Pre-heat the oven to 350 degrees F.
  2. In a caste iron skillet or dutch-oven-like pan, cook the bacon over medium-high heat until just before it gets crispy (about 3 – 5 minutes). Be sure to flip the pieces around so both sides get cooked.
  3. Add the zucchini and leeks to the pan.
  4. Cook the bacon, zucchini and leeks together until the leeks are soft, stirring occasionally (about 3 – 5 minutes).
  5. Meanwhile, sprinkle a little salt and pepper to taste into the bowl of whisked eggs
  6. Pour the egg over everything in the pan.
  7. Allow it to sit and cook for at least 2 minutes.
  8. Next, carefully place the tomatoes on top. They will sink into the egg, but since will have cooked a little, they should stay near the top.
  9. Cover the pan and place it in the over.
  10. Bake for 20 minutes.
  11. Check the frittata–if the center is still very soggy/uncooked, give it another 5 minutes.
  12. Uncover the frittata and cook for 5 more minutes to brown the top slightly.
  13. Allow it to cool, flip it out onto a plate and serve!

It looks like a pizza, doesn’t it?

This frittata was a great alternative to our usual scrambled eggs and bacon. I cut it just like a pizza into eight slices and we each took a slice for breakfast Monday morning through Thursday last week. The leek really did act like onion–but it wasn’t sharp or bitter. The frittata had a nice, savory onion flavor complimented by the salty bacon and sweet tomato. I’ll admit, the zucchini flavor wasn’t much to speak of, but it did add good texture. 🙂 Breakfast success!

Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado

I’ve decided I’m my most creative with food when there’s very little food in the house. Crazy or logical? Maybe it’s a little bit of both?


Anyways, for breakfast this morning, I wanted to do something different but quick and easy. We still have a jar of roasted red bell peppers in olive oil in the fridge, plenty of eggs and bacon, some veggies (carrots, zucchini, avocados and the ingredients for Brent’s cabbage slaw which I didn’t want to use), a few green apples, one peach from the quart I bought for just $2 at the King Street market on Wednesday, and a variety of condiments. Oh, and there was that crab meat too… but I’ll get to that when I put up the post about my lunch. 😉

OK–so, what’s a girl to do other than the traditional scrambled eggs and bacon we have almost every morning… Eggs over hard? YES. Roasted red bell pepper on the side? Sure! What about those yummy avocados… I can’t resist. To make them work harmoniously, I just threw in some spices.

Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado

Ingredients

  • 2 eggs
  • 1/2 teaspoon of ghee or the fat/oil of your choice
  • 1/2 – 1 roasted red bell pepper
  • 1/2 of an avocado, sliced
  • Ancho chili powder, chipotle chili powder, salt and pepper to taste
Method
  1. Place the roasted bell pepper on a plate (or in your plastic container, like I did, if you’re planning to carry this to work). Sprinkle some ancho chili and chipotle chili powder over it. 
  2. Melt the ghee in your pan over medium-high, then crack your two eggs into it and fry those babies up! Within the first minute of them cooking, sprinkle some salt, pepper, ancho chili powder and chipotle chili powder over the eggs.
  3. Note: If you’re like me and you prefer sunny-side up with a fully cooked yolk, let the eggs fry for a couple minutes on medium-high, then turn the heat down to low, cover and let cook for about 10 minutes. 
  4. Once the eggs are done, simply add them to your plate or container.
  5. Top it off with the avocado and you’re all set to eat and enjoy or run off to work with a delicious breakfast in hand. 🙂

The best part about working from home… Part 3!



This is the third and final post in a 3-part series. Last but not least, I took time one morning last week to make a quiche. My logic: make something tasty while using up the leftover veggies and ham we had just sitting in the fridge. 


Ham and Veggie Quiche


Ingredients

  • 10 eggs
  • 1 cup of cauliflower, chopped
  • 2 cups of baby bok choy, chopped
  • 1/2 an onion, chopped
  • 1/2 cup of red bell pepper, chopped
  • 1/2 cup of yellow squash
  • 1/2 cup of ham, chopped
  • 2 teaspoons of bacon fat (or coconut oil, ghee, or olive oil–whatever you prefer)
  • salt and pepper to taste
Method
  1. Preheat the oven to 325 degrees F.
  2. Grease a 9 x 13 inch baking pan with the bacon fat.
  3. Beat the eggs in a large mixing bowl.
  4. Toss all the veggies and ham in with the eggs, sprinkle on some salt and pepper (to your liking), and stir until well mixed.
  5. Pour the egg mixture into the baking pan.
  6. Bake for 45 minutes.
It’s so fast, so simple, and so delicious! Between me and Brent, it only last three mornings, but that was three mornings I didn’t have to whip up breakfast from scratch (which was a welcome break). The best part is, you can do this with just about any raw veggies you have hanging out in your fridge leftover from making some other recipe.



Enjoy!

The best part about working from home… Part 2

This post is the second of a 3-post series in which I’m sharing three delicious breakfasts that resulted from having spare time  in the morning (when I worked from home over the past two weeks). The first post can be found here: Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper.


Ham and Spinach “Egg-izza”

Ingredients

  • 2 eggs
  • approx. 1 cup baby spinach
  • approx. 1/2 cup red bell pepper
  • approx. 1/2 cup of leftover ham
  • 1/2 of one shallot
  • 1/2 teaspoon of ghee
Method

  1. Chop the baby spinach, red bell pepper, ham and shallot.
  2. Scramble the eggs in a small bowl.
  3. Sauté the shallot with the ghee on medium-high for about 2 minutes in a small pan.
  4. Toss in the red bell pepper for about 30 seconds.
  5. Add the ham; continuing sautéing for another 30 seconds.
  6. Pour in the eggs.
  7. When the eggs first hit the pan, I take a fork and carefully pull the egg from the edges towards the center for about 30 seconds to a minute. This allows more raw egg to reach the pan, which in the long run helps the egg cook through a little faster. 
  8. Layer on your spinach. 
  9. After letting the egg cook to form a solid bottom (about 2 to 3 minutes), carefully flip the whole thing over in your pan. I use the largest flipping spatula I have, and hold the pan at an angle to let the egg bake slip out on one edge about half way. I “catch” it with the spatula and flip.
  10. Let the egg-izza cook another 2 to 3 minutes. To confirm it’s fully cooked through (unless you don’t mind slightly undercooked),  lightly touch the center of the egg-izza. If it’s super soft, it still needs to cook. At this point, cover it and turn the heat down to help it cook through without burning the bottom. If slightly firm, you’re all set!
  11.  Flip out on your plate and eat up!



The best part about working from home… Part 1

I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).

Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂

Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper

Ingredients

  • 4-5 asparagus stalks
  • 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
  • 1 egg
  • 1- 2 thin slices of smoked salmon
  • a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
  • a small splash of coconut vinegar for poaching the eggs (optional)
  • a sprinkle of salt*, pepper and chopped fresh dill to taste

Method

  1. Peheat the oven to 400 degrees F.
  2. If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
  3. About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
  4. Meanwhile, bring a small pot of water to a light, rolling boil.
  5. Add a small splash of coconut vinegar if you like.
  6. Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
  7. Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
  8. Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
  9. Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!

*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!

This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!

Paleo-friendly Carrot Pulp Bread – Attempt 2

In case you haven’t read Attempt 1, the long story short is that it came out overly moist (yes, it’s possible, just go read that post); perhaps the better description is oily. Either way, I adjusted a few things and tried again this past weekend…

Unfortunately, this time, the bread came out too dry and crumbly. I probably should have only adjusted one or two things, not five at once. Ah well, lesson learned. Here is what I did this time. One of these days, I will get this right…

Ingredients:
  • 1/3 cup olive oil, plus a little extra with which grease the pan
  • 2 eggs
  • 2 tablespoons maple syrup
  • 2 cups carrot pulp
  • 2 teaspoons vanilla extract
  • 1 cup coconut flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon corse Kosher salt
  • 1/2 cup chopped walnuts
Method:

  1. Preheat the oven to 350 degrees F.
  2. Whisk the oil, eggs, and maple syrup together in a large bowl.
  3. Then mix in the carrot pulp into the other wet ingredients.
  4. Mix in a separate medium bowl the flaxseed meal, baking soda, cinnamon, and salt.
  5. Mix the dry ingredients into the large bowl of wet ingredients.
  6. Grease the bread pan with extra virgin olive oil (I used a pastry brush to do this).
  7. Place the bread batter into the pan and place into the oven.
  8. Bake for 40 minutes.
It is edible, but I can’t say it’s enjoyable. The bottom half of the loaf seems almost the right texture, but the top half is all crumbs; and the whole thing falls apart at the slightest touch. 
Maybe third time will be the charm? I can only hope…. 🙂

P.S. Sorry there are not pictures with this post. I had taken a few, but my iPhone needed to be reset recently and I ended up loosing the few pics I took for this recipe.

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