savory style breakfast

The other morning, while reading blogs, I came to Jessica’s post on caprese baked eggs.  You’ve come to know I’m egg obsessed and just thinking about this delicious recipe had me more than excited to try it out.

I gathered the necessary ingredients, plus a few extras.

Farm fresh, local, organic eggs.

Nothing beats them. 

Instead of ramekins, I used mini soup crocks.  Either will work just fine.  There is definitely room for two eggs in the mini soup crocks, but I only used one.

Ingredients included:

• spinach
• grape tomatoes
• sharp white cheddar [organic valley – my fav]
• button mushrooms
• basil
• egg
• s+p

I tried this recipe yesterday for lunch and again this morning for breakfast, because I wanted to test something out.

And well, it was just that good!

2 things I noticed. 

1. In comparison to Jessica’s version, I used 3 “wet” ingredients. –> spinach, mushrooms, tomatoes – All three of those release a lot of liquid while cooking.  In the first version, I added the 1/2t cream [okay, I was out of cream, so I added almond milk], but the end result created too much liquid.  I’m sure if you’re only adding 1 “wet” ingredient, like in Jessica’s version, adding the 1/2t cream would be a great addition.  However, if you add 3 “wet” ingredients, you can leave the cream out. 
2. This morning, I left the cream/milk out and added 1t flour to the bottom of the dish.  I wanted to see if this would help soak up a little of the liquid and it definitely did!

So, if you decide to make this version, I recommend leaving out the 1/2t cream and adding 1t flour as an option.  If you’re dipping crusty bread into the finished dish, the flour isn’t necessary.  With the whole “no gluten” thing, I have no crusty bread around for dipping.  Sad!

Can you believe my basil plant is still thriving??  I’m shocked that it isn’t dead.  The rosemary + thyme are doing excellent as well! 

After baking + broiling [great method!], the end result is what you see below.

A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.

Veggie Baked Eggs [adapted from Jessica’s Caprese Baked Egg Cups] serves 1

• 2 eggs
• 1/2c freshly grated cheddar cheese [loosely packed]
• 4-6 grape tomatoes, sliced
• 2 large mushrooms
• 3 fresh basil leaves, sliced
• small handful of spinach ~1/2c
• s+p
• butter to grease
• 1t flour [opt]

1. Preheat your oven to 350*
2. Grease 2 mini soup crocks, or ramekin dishes. 
3. If using, sprinkle 1t flour [white, whole wheat, oat, buckwheat, quinoa…] in the bottom of the dish.  If you plan on dipping bread into the dish, you can skip this step.
4. Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
5. Crack an egg overtop and add the remaining tomatoes + mushrooms. 
6. Top with remaining cheese + basil.
7. Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg.  Watch closely while broiling.
8. Top with salt + pepper

*Feel free to cook 2 eggs in 1 cup as well.  They might need to bake and/or broil for 1-2min longer. 

Besides pleasing my taste buds, this recipe also pleased my patience.  You can throw it together in under 5 minutes, while your oven is pre-heating.  Then it’s done cooking in 10-14min, which allows you a little morning time to check your email, throw on makeup, or sip your coffee. 

In need of crusty bread.

Seriously.

Topped with salt + pepper, this is a savory breakfast dream. 

When you start to dig in, don’t get too over zealous. 

Or this may happen.

Tomato fail.

Happy Friday!!

Ashley

tortilla pizza friday night

One of our favorite simple dinner nights.

Chris:

• whole wheat tortilla + sauce + fresh mozz + oregano

• whole wheat tortilla + sauce + fresh mozz + oregano + Field Roast Mexican chipotle grain sausage

• whole wheat tortilla + sauce + buffalo sauce + jalapenos + broccoli + oregano

Both:

• spinach salads + veggies + hemp oil/balsamic/apple cider vinegar

My pies:

• brown rice tortilla + sauce + broccoli + roasted red pepper + broccoli + mushrooms

• brown rice tortilla + sauce + fresh mozz + fresh basil [haven’t killed it yet!]

Both:

• fancy wine

Perfectly crispy tortilla pizza cooking method?

1. Heat oven to broil.
2. On a pizza pan or on the oven rack [with foil below], broil both sides of the tortilla until crisped.  Be careful not to burn!!
3. Set oven to 400*/bake
4. Add a nice light coating of sauce + toppings.
5. Bake for about 5min, until cheese is melty and toppings are slightly cooked.
6. Turn oven to broil for 1-3min until cheese is bubbly.
7. Chow!

Dogs:

• They didn’t eat tortilla pizzas, but they wanted to say hello.

 

Off to the farmers market in the AM!

Nighty niiiiight!

Ashley

four in one

That would be 4 recipes in one post.  It’s Monday, what can I say?  I’m feeling generous.  I feel like this weekend went so fast it wasn’t really ever here at all.  Anyone with me?

Breakfast was a delicious twist on popped amaranth.  Not only is it packed with cocoa + pnut butter, but it’s creamy and warm.  Popped amaranth porridge?  Me thinks so.

I haven’t had much luck cooking the raw amaranth grain.  I mean, I can cook it fine, but I’m not the biggest fan of the taste.  It’s a little too earthy for my liking.  However, when you pop it, most of that flavor goes away.

Pop it, then heat it up in cocoa infused almond milk, and the earthiness completely goes away.  This kept me full for hours as does the plain popped amaranth.  It seems so light and fluffy when you pop it, but it’s really nutrient dense.  It sticks to my stomach longer than oats!

The texture was sort of like grits, but a little creamier.

Cocoa Pnut Hot Popped Amaranth [serves 1]

• 5T raw amaranth
• 2-3t cocoa powder
• 1.5c unsweetened almond milk
• 1T maple syrup
• 1/2t cinnamon
• 1t vanilla
• 1 heaping Tbsp pnut butter
• toppings: almonds, cocoa-nut almond butter, coconut

1. Pop amaranth as instructed here.
2. Set aside in a bowl.
3. In a pot over medium heat, add milk, cocoa powder, maple syrup, cinnamon, vanilla and peanut butter.
4. Whisk until smooth and heat until the milk simmers.
5. Stir in popped amaranth and reduce heat to low. 
6. Stir for a 1-2min until it starts to thicken.
7. Pour in a bowl + top!

Feel free to add ground flax, chia, dried fruit, etc.

Just as quick as making a bowl of oats.  Definitely would have added banana on top, but I was out!

In preparing to move from our rental, we’re starting to sell a few things.  Our gi-normous sectional, that we loved so much, is not making the trip to the new house.  It’s just too big!  We bough it from By Design, back in Charlotte.  We got a fabulous deal on it at a warehouse sale and it’s served us well.  It’s the most comfortable couch I’ve ever owned.  Firm and supportive, but cushiony, all at the same time.  Sigh…

We sold it today, which means…a full month without a couch.  We wanted to sell it now before investing in a new couch, just to be on the safe side.

Our house now echoes.

Tomorrow, I’ll post our makeshift couch.  I’m already sick of it.

Couch? No couch?  The dogs don’t care.

Except for Dakota.  Miss, I’mtooprissytoliedownonhardfloor.

Next up is recipe 2/4.  A new twist on my nacho “cheese” sauce.  This one is even better!  I was out of bell pepper, so I improvised with salsa.  Cheesy. Nachoey. Creamy. Delicious.  No cheese?  No way!

Kickin’ Nacho Cheeze Sauce [~1-1.5c]

• 3/4c raw cashews
• 1/4c nutritional yeast
• 1/3c water
• 1/4c salsa
• 1t chili powder
• 3/4t cumin
• 1/2t garlic powder
• 1/4t smoked paprika
• few shakes of hot sauce
• 1/4t salt

1. Add water to the blender, then all other ingredients.
2. Blend until smooth, adding more water if necessary, until desired consistency is reached.  It will thicken a bit as it sits.

What’s next you ask?

Kale chips…kicked up a bit!

Kickin’ Kale Chips

• 1 head of kale
• 1T safflower oil [or other high heat oil]
• 1/4t garlic powder
• 1t cumin
• 2t smoked paprika
• cayenne pepper [opt]
• salt + pepper

1. Preheat oven to 350*
2. Wash + de-stem kale, shaking off excess water.
3. Throw on pan and coat with oil + seasonings.
4. Bake for about 30-35min, tossing 2-3 times, until all leaves are crispy and browned to your liking.

Oh these kale chips were delicious!  Possibly the best I’ve ever made!  On the right you’ll see pile of quinoa.  Nothing special about that.  Just cooked in water and drenched in the nacho sauce.  In the middle is a black bean/tempeh/tomato mixture that was fabulous.  You can eat it plain, stuff in a taco or burrito, wrap up in a big green leaf, throw on a salad, or scoop up with tortillas.  Whichever way you decide on, you will love this mix!

Tempeh Taco Filling [serves 3]

• 1 package tempeh, crumbled [my favorite is the West Soy, 5-grain]
• 1c cooked black beans
• 1T safflower oil
• 1 can diced tomatoes, liquid drained
• 1T chili powder
• 1t cumin
• 1/2t smoked paprika
• 1/2t coriander
• 1/2t garlic powder
• 1/4t salt
• few shakes of cayenne pepper [opt]

1. In a large sauté pan, heat oil over medium heat.
2. Once hot, crumble tempeh into pan and cook for about 5min, stirring every minute or so.
3. Add in beans, tomatoes + seasonings.
4. Cook for about 5min, stirring a few times.  Adjust seasonings to your liking.

Now the only question is…

Which recipe are you going to make first?

Ashley