Easy Egg Muffins for Brunch

On Easter, our very small neighborhood (three families, each with two kids) was having a small get together/breakfast/egg hunt. Our family had made previous plans for brunch but we joined for the early morning portion (egg hunt, bagels, mimosas, coffee). I was feeling a little guilty about leaving early so thought I would use some easy stuff in my refrigerator to bring.

The day before I had “blown out” six eggs for decorating and needed to use those eggs asap so decided to make some egg muffins using that and some leftovers that were about to spoil.  This took at total of 5 minutes of prep, 30 minutes to cook and 15 minutes to cool/set. Makes 12 muffins. 

Ingredients

  • 6 eggs (beaten)
  • two cups of roughly chopped fresh baby spinach (though thawed and drained frozen spinach would work, too)
  • about two cups of leftover chopped rotisserie chicken
  • a cup of halved cherry tomatoes
  • a cup of leftover cooked quinoa
  • a pinch of red pepper flakes
  • salt and pepper
  • about a packed cup of crumbled feta

Preheat oven to 375 degrees. Mix all ingredients in a big bowl thoroughly. Spoon into paper muffin cups in a muffin pan. As these won’t “rise” very much, spoon the mixture a bit taller than the rim of the pan. Cook for about 30-45 minutes. Once cooked through, take them out of the oven and let cool/set for about 15 minutes. They’ll last in the fridge, covered, for about a week. Great for car trips or anything where you need “handy” food. But they look FANTASTIC for pot luck brunch.

Image

 

Image

I’ve done these a ton of different ways. I like to cook them at the beginning of busy weeks when I know I won’t have time to cook lunch. Everyone in the family can grab and go for breakfast, lunch, dinner or even a snack. If you have a kid that enjoys food, these are great for lunchboxes, too.
 
Variations: replace any of the above with corn kernels, kale, sausage, sweet peppers, sun dried tomatoes, chopped broccoli, pancetta, pepperoni, ham, cheddar. I’ve done all of them. Basically whatever you need to get rid of.  Below is some muffins I made earlier in the week that were heavier on the quinoa, onion, kale, pancetta, corn and crumbled goat cheese. They were a HUGE hit.
 
Image

Sort of Farinata/Faina and Watermelon, Mint and Feta Salad

Our new au pair (“S”) is from Argentina. Prior to living with us, she lived in Minnesota for a year (brrrr!). I think she is loving California’s weather after this brutal winter. That means she has been far from home for over a year and hasn’t eaten anything from her home country in that long. So I started doing research on typical Argentinian food. Not sure if I’ve mentioned it here, but I am an awful preparer of meats. For some reason they baffle me. I can never get the crust right, the inside the right temperature. Thus, I forego, and leave it to the experts. Steak was out. What else? Empanadas? Not really in our food parameters (being encased in a flour dough, and all). And then I learned about faina. VERY similar to the Italian farinata/ceccina that we prepared when our Italian au pair was with us. I decided this was the way to go. Except, of course and as is typical of me, I changed it practically completely. Ended up being more like a nod to Argentina than an actual tribute or “taste of home”. Don’t get me wrong. It was awesomely flavorful. It just wasn’t “faina.”

Faina is traditionally make with chickpea flour, eggs (or “flax eggs”), salt, pepper and olive oil. Sometimes rosemary. Sometimes cheese. When we cooked the ceccina for E, it was blaaaaaaaand. I didn’t want that to happen again! I oomphed it up with pancetta, tomatoes, red onion, basil, oregano, kale and spinach. Mushrooms would have been EXCELLENT in this. Alas, none in the house. 

But one can’t eat farinata alone! So I picked mint, cut up a watermelon and added some feta for a fantastic spring-y salad. And, as a side, added some of the pulled rotisserie chicken that costco now sells by the bag. Have you have this?! It is the best. All of the benefits of rotisserie chicken without having the pull if off the bone. Very flavorful. 

Image

Ingredients (serves four)

Farinata

  • Cup and a half of chickpea flour
  • 3 tablespoons ground flax
  • Water as needed
  • Cup of chopped pancetta
  • One whole red onion thinly sliced
  • Handful of spinach, chopped
  • Two fronds of kale, stripped and chopped
  • Cup of cherry tomatoes, halved
  • Total of one cup of finely chopped rosemary, chopped oregano, chopped basil
  • Half a cup of crumbled feta

Salad

  • Watermelon
  • Mint
  • Feta
  • Balsamic glaze

Chicken

  • pulled rotisserie chicken 🙂

 

Preheat oven to 450 degrees. You are going to need a cast iron or oven safe pan for this. Set you chickpea flour base by putting the flour into a large bowl and adding water until it is the consistency of pancake batter (I suggest if you have time doing this a few hours ahead of time as I’ve heard that it makes the batter “stronger”). In a separate bowl, make your flax egg by adding water to the flax until it is moistened. Let that sit until your batter is ready.


Image

Chop the herbs, chop the spinach/kale, chop the tomato, chop the onion.

Image

 

Add salt and a good dose of pepper to the batter. Mix in the flax egg with a whisk. While that pulls together, saute the pancetta and onion in your cast iron pan on the stove top.

Add the kale and spinach to the pan, cooking through. Add the herbs and remaining ingredients to the batter and then the contents of the pan. Mix gently but thoroughly. Add a bit of oil to coat the bottom of the hot pan. Pour the mixture into the hot pan and put into the oven for 25-30 minutes. All ovens are different (sadly). It is finished when it is pulling away from the sides of the pan and browned on top. The interior will be soft and chewy. The exterior crispy. Let the farinata cool in the pan while you prepare the sides. Flip onto a plate once cooled. Serve as slices.

Image

 

The salad is easy. Chop the watermelon into bit size pieces, chop fresh mint, pour in some crumbled feta cheese and a bit of balsamic. Mix. Ta da!

I just threw a bit of the chicken into a saute pan to warm quickly. It is already cooked through so doesn’t need much.

We devoured this spring salad

Is it a salad? I don’t really know. It is more like one of my standard mash-ups of yummy ingredients. A bit like the Ranch Salad. A bit of a variation on the Avocado Tartare from Food & Wine that I posted a few weeks ago.

And as usual, I wanted something easy, quick and healthy. This met all of those requirements.

Image

Ingredients (serves two):

  • One large boneless, skinless chicken breast
  • One firm but ripe avocado
  • One large red shallot
  • A few fronds of curly kale
  • A heaping handful of spinach
  • A handful of cherry tomatoes
  • Two meyer lemons
  • A tablespoon and a half of dijon mustard
  • A few sprigs of curly parsley
  • A few drops of sriracha
  • A teaspoon of Worcestershire 
  • Salt and pepper
  • Butter/olive oil for cooking

Chop the chicken into 1″ cubes and salt and pepper all sides. In a pan, heat up (over medium to high heat) a pat of butter and a dollop of olive oil. When hot, add the chicken and cook until opaque and almost cooked through (about 135degrees). While the chicken is cooking, prepare the onion and kale by thinly slicing the shallot and removing the stems from the kale and chopping into tiny bits. Remove the chicken from the pan and set aside. Add a bit more oil and turn the pan to medium heat, and throw the thinly sliced red shallot and cook until starting to crisp. Add the kale and a dash more of the olive oil. Cook, turning often, until the kale is soft. While the kale is cooking, chop the spinach into smallish pieces (about 1/2″) and prepare the sauce. Juice two meyer lemons into your serving bowl. Add the chopped parsley, dijon, srirracha, Worcestershire, salt and pepper and whisk until blended. Add the chicken back to the pan with the tomatoes and cook until the chicken is at 160 degrees. Pour the hot chicken, kale and onion (and all of the juices) into the sauce and add the spinach raw. I always add the avocado last as I hate when it starts to turn brown. So now cube your avocado and add it to the bowl. Mix all of the ingredients gently until the sauce covers everything.

We scarfed this down. It was SOOO good. From start to finish it took less than 30 minutes and probably could be sped up if I used two pans (to cook the onions/kale and chicken separately). 

Image

Fake Fettuccine with Lemon Sauce and Spinach and Cherry Tomatoes

I’ve been trying to use up a giant container of meyer lemons that I bought at costco last week. I had timed the purchase wrong, forgetting that we had a bunch of evening events preventing cooking. So, when I HAVE been cooking, I am all lemon lemon LEMON!  There has been some lemon chicken, and some larb-ish thai chicken (with lemon), a lemon buerre blanc sauce over fish.

One of my resolutions this year has been to eat vegetarian at least one dinner a week (I have plenty of vegetarian lunches; dinner has been the hard change) so I thought this was the perfect opportunity. Though some rotisserie chicken meat or spicy sausage would have been spectacular in this, too.

A few weeks ago I bought an alternative to my favorite black bean pasta…mung bean fettuccine: a green and more textured flat noodle. And so when I saw these recipes yesterday, I knew I wanted to do something similar. Hubs doesn’t like food that is too rich, too creamy or too cheesy…so this was going to be all about the balance.

And I forgot to take pictures…like a doof. And it was beautiful!

Ingredients:

  • half package of mung bean fettuccine
  • juice of two meyer lemons (and the zest)
  • one tablespoon butter
  • salt/pepper
  • 1/2 cup of plain yogurt
  • 3/4 cup of fresh grated parmesan
  • hefty pinch of red pepper flakes
  • teaspoon olive oil
  • large red shallot, sliced
  • cup of cherry tomatoes
  • packed cup of fresh spinach leaves

Prepare the fake fettuccine according to package. Add a good amount of salt and pepper to the water as the mung bean can be a bit bland without it.

In a large pan, heat the oil and add sliced shallots. We like our shallots a bit crispy. Cook yours to taste. Put the butter into the pan and, once melted, add the lemon juice, zest, salt, pepper and pepper flakes. Mix this with the cooked onions. Add the tomatoes and let them warm and soften, stirring often. Grate the cheese over the mixture in the pan and mix. Take the pan off of the heat and add the yogurt. Mix thoroughly. Using tongs, gently put the fettuccine into the pan allowing some of the pasta water (a few drips per bunch) to join the sauce. Add the spinach and use the heat from the pasta to gently wilt the spinach. Divide into bowls and add more of the parmesan and red pepper flakes. Serve.

I devoured this. It was a powerhouse of lemon-y goodness tempered with the smoothness and tang of the yogurt and the saltiness of the cheese. Hubs was drinking the sauce once his pasta was gone. I highly recommend this.

Last minute, scrounged up dinner for six

We are on the east coast for a month visiting my family and, well, because there are six or seven adults and four kids running around (and as many different schedules), dinnertime has been hectic. When we do cook at home, there is a lot of grilling and a bit of each team taking a dish.

Last night we were supposed to be having dinner at the snack bar at the beach while the kids competed in beach games. “Supposed to” be the operative words. They snack bar ran out of food.  At 6pm.  And as we are eating out tonight and the next night, we didn’t have a lot of food in the house. I beat the rest of the family home, got the kids fed and then scrounged around until I found some dinner for us to eat. Normally I wouldn’t even post something like this, but my sister ate it…and liked it. And she usually doesn’t really like food…she eats because she has to. I know, I know. Isn’t that just bizarre? Not loving food?! ANYWAY. I told her I would give her the recipe. It wasn’t really much. But everyone seemed to enjoy it so here ya go!

Ingredients:

  • 1 large breast of chicken (boneless/skinless)
  • 1/2 bag of Trader Joe’s 10 minute Farro
  • 12 oz chicken broth
  • 12 oz water
  • 3 zucchinis
  • 2 precooked beets
  • 1 bunch of asparagus
  • 1 large yellow onion
  • herbs du provence
  • salt/pepper
  • olive oil
  • 1/4 cup white wine
  • two teaspoons balsamic
  • cherry tomatoes
  • grated peccorino cheese
  • a head of romaine, cleaned and spun, for the plating

 

In a large pot I put the broth and the water and brought to a boil. Meanwhile I chopped the chicken into one inch pieces, trying to keep the size consistent. I also chopped the onion finely. Once the water/broth was boiling, I added the farro and cooked it in the still boiling broth/water for 10ish minutes, until chewy. In a skillet, I heated the oil, added 1/4 of the onion into the pan when it was shimmering, let that cook for a minute, pushed the onions to the outer ring of the pan and then added the chicken to the pan. I added salt and pepper and the herbs du provence as then hit the pan, let them cook until the outer edge of the chicken was white and then flipped each piece. I let it cook for a minute or two more and then mixed all of the onions and chicken together. Once cooked through, I poured the chicken into a bowl to save for later.  While the chicken cooked, I chopped the zucchini into 1/2 inch pieces and, after trimming the ends off of the asparagus, chopped that into 3/4 inch pieces. 

I added a bit more oil to the pan and, as it was warming back up, drained the farro and left it on the over, no heat. Once the oil was shimmering, I added the rest of the onion and cooked until translucent (medium heat). Then I pushed the onions to the outside. I poured all of the zucchini and asparagus into the pan and let it cook for a few minutes. While that cooked, I cut the beets into small pieces (I usually do this INSIDE a bowl so that everything doesn’t turn red) and the cherry tomatoes in half. 

Once the veggies in the pan started to soften, I added the white wine and let it cook down, having stirred the veggies so they evenly were covered. I put in a bit of salt and pepper (more pepper than salt…a few turns of a salt mill, about ten of the pepper mill) and then the balsamic. 

Once the asparagus was cooked through and the zucchini softened, I dumped in the rest of the veggies (the beets and tomatoes) and then re-added the chicken and the farro, letting the farro soak up all of the delicious juices at the bottom of the plate. It was honestly beautiful. Really colorful and smelled amazing. 

I added two leaves of romaine to each bowl and then spooned in about a cup and a half of the mixture. My dad then took the honors of adding a bit of peccorino to each bowl. I wish I had taken a picture. But everyone was starving at that point (and also trying to put babies to bed) so no picture this time. 

This would be a great one-dish meal for a dinner party, too. 

Juiciest turkey burgers with white sauce and pureed cauliflower “buns”

I got a bee in my bonnet to cook up some of my, IMHO, delicious turkey burgers. This would have been the first time I would do it without starch so it was going to take some modification. First off, I needed a “bun”. Of course one could eat a turkey burger with a knife and a fork…but really? Isn’t that just a big, flattened meatball?

So the bun. I’ve made “bread” from left-over “pizza dough” before so I thought I would go with a variation of that. Because I wasn’t using any panko in the burgers (which usually is how I keep them moist), I decided to try something new. Mushrooms. MUSHROOMS! It was a genius idea, I must say. These were fantastic. As I was cooking up the burgers, I had a strong urge to make tzatziki. Alas, when I pulled out the big ol’ tub of yogurt, moldy and almost empty. YUCK! So when I dug into the fridge I came up with a winning combo of flavors for a tasty white sauce (I’m not sure how else to term it) that took only 2 minutes to make.

Ingredients:

The turkey

  • Package of ground turkey thigh meat
  • Half large red shallot
  • One cup of dry porcini mushrooms
  • Fresh oregano
  • Fresh parsley
  • Chia seeds
  • Ground flax seed
  • Two tablespoons of sumac, separated
  • Salt and pepper
  • Worcestershire sauce
  • One pat of butter, chopped

The bun

  • One head of cauliflower
  • Two large eggs
  • Chia seeds
  • Ground flax
  • One cup of feta cheese

The white sauce

  • Two heaping tablespoons of cream cheese
  • Two heaping tablespoons of feta cheese
  • A few sprigs of parsley
  • One teaspoon of sumac
  • 1/4 cup of white or rosé wine
  • Five cherry tomatoes chopped

 

Preheat the oven to 425 degrees and put a silpat on a large cookie sheet. Cut the florets off of the cauliflower and puree in a cuisinart. Move the cauliflower to a mixing bowl. Add a sprinkle of chia seeds and about two tablespoons of ground flax. Mix in the feta and the eggs and mix until evenly coated. Spread the cauliflower mixture onto the silpat and make sure all points are of even thickness…about 1/2″ thick. If it isn’t even, the thinner parts will burn.  Put it in the oven for about 30 minutes. (Note: I had made demarcations similar to bread for sandwiches to make it easier to cut later…this was not smart. I should have let it cook as a whole and then used a circular cookie cutter to make round, bun like shapes…they didn’t “fit” the burgers very well.)

Image

Put the dry mushrooms into the cuisinart and pulse until they are finely chopped (think 1/4″ pieces). Add enough hot water to cover the mushrooms and let them sit in that water until everything else for the turkey burgers is completed. In a mixing bowl (I used the same bowl as the cauliflower mix, just quickly rinsed) put the ground turkey, salt and pepper, a sprinkling of chia seeds (about a teaspoon), two tablespoons of flax seed, the chopped oregano and parsley, two tablespoons of sumac, a few healthy shakes of Worcestershire sauce, the finely chopped shallot and the pat of butter (chopped).

Image

When the mushrooms seem saturated, put then in a strainer over the sink and push them until the extra water is pushed out.

Image

When drained, add to meat and mix gently by hand.

Image

Form into patties and set aside until you are ready to cook them.

Image

 

(I made an itty bitty one for my daughter to try. Next time I would do a bunch of these and throw them in the freezer for an easy dinner for the kids)

Make sure you are checking on the “buns”. When the top is browning (like below), take them out. They get “harder” when they cool. Don’t forget to turn them a few times if you have a fickle oven like myself. 

Image(This would be a good time to cut them into the circular shapes…which is what I would have done, had I been smarter)

Either while the turkey burgers are cooking or now, you can make the sauce. Couldn’t be easier. Grab a fork and a microwavable cereal bowl. Fork in a few dollops of cream cheese, a healthy shake of feta, a teaspoon of sumac and a few sprigs of chopped parsley and mix them with a fork. Pop them into the microwave for 15 seconds. Add a splash of wine (more if you like it thinner, less if you want to keep it thick) and the chopped cherry tomatoes (and their juices), mash with the fork and then pop back in the microwave for another 15 seconds. Stir it up and a bit, et voila! 

Image

Cook the burger either on the grill or in a saute pan as you would any burger. I cook these on a bit lower heat (low-medium) turning when the first side is browned and then, when the second side is browning, I test the temp with an instaread thermometer, taking them off the heat when they hit 160.

For my veg last night I simply steamed a large batch of broccolini . The picture below doesn’t do justice to the how absolutely DELICIOUS this was. I think this would have been better with a round “bun”…or with some fresh spinach with the burger. But really flavorful and juicy.

Image

 

 

Pea, Avocado and Mint Dressing Used Two Ways

image (9)-003

I’ve seen a few versions of this recipe floating around but I knew it wouldn’t be hearty enough on its own for a meal for my family (I kept on seeing it on toast or as a dip for chips). So tonight, as usual, I am going to MacGuyver that recipe and make it something the Suhlizis would eat.

As our au pair isn’t the biggest fan of chicken, I made two versions: veggie and chicken.

Ingredients (leave the chicken out if cooking the veg version):

  • Two large boneless, skinless chicken breasts
  • One bag of frozen peas
  • One avocado (peeled and seeded)
  • One cup of mint leaves
  • Jalapeno, finely diced, to taste
  • Half of a red onion, roughly chopped
  • One can of chickpeas (more will go into the veg version than the chicken version)
  • A few handfuls of fresh spinach
  • A few stalks of raw dinosaur kale
  • Cherry tomatoes
  • Limes (both zest and juice)
  • Sriracha sauce to taste
  • Half a cup of toasted pine nuts

Chop the boneless, skinless breasts into one inch chunks. Add salt and pepper and marinate in yogurt, sriracha and lime juice, covered and in the fridge, for a few hours.

image (10)-002

Cook the peas as directed on the package. As mentioned previously, I like the steam in the bag kind. Cooks for five minutes and little to no mess. While that steams, in a dry sauté pan, toast the pine nuts and set aside.  The picture here shows the before and after. A lot of times I toast them up a bit darker as hubs REALLY likes that, um, burnt flavor. Not my thing. I went a bit less toasty tonight.

PicShells

In a food processor or using a stick blender (whichever is handy…I made the mistake of being TOO handy and using my vitamix. NOT the best tool suited for the job), puree the cooked peas, the avocado and mint and a few pine nuts until smooth. Tasting it along the way, I also pureed in some jalapeno, lime juice, some lime zest and salt and pepper.

Put two tablespoons of olive oil and a pat of butter into the pan over medium high heat. When the oil is glistening, add the half of the red onion and then, a minute or so later, the chicken. Turn the chicken once the panside is slightly browned. If the yogurt becomes too liquid-y in while you are cooking, drain it out and put it back on the stove. The more liquid, the less browned. Continue to turn and cook through (using a instaread thermometer if needed) and remove to a separate plate. Dollup on a few spoonfuls of the pea/mint/avocado mixture to the chicken.

image (5)-004

Add a bit of olive oil to the pan and add the rest of the red onion and the chiffonaded, stemmed kale, cut into small pieces. If you have any handy, pour in a 1/4 cup of wine (any color) when the kale starts to turn color. It really adds a depth of flavor and cuts the sharpness of the kale. Add the cherry tomatoes whole and chickpeas to the pan to warm. Cook the kale until tender but not wilted.

image (3)-005

(This is when I add the wine…when it looks like this)image (4)-005

Because two plates of the three will be non-veg, put this together on/in the plates/bowls you will be using. Chop the spinach into one inch pieces and then put the fresh spinach on the bottom of the bowl. Top with a bit of the pea/mint/avocado mixture. If you are adding the chicken, add it now. Then top with the veg mixture. More chickpeas for the veggie dish. Then add some more of the pea/mint/avocado mixture and top with a boat load of toasted pine nuts and more sriracha.

This was INCREDIBLY filling. I could have had half a bowl and been satisfied. But it was so GD healthy, that I stuffed it back guilt free. This would be fantastic for a group of people (luncheon, shower, etc.) and could probably be improved by grilling the chicken instead of sauteeing it. I might also consider thinning out the pea/mint/avocado mix by making it more of a dressing…maybe some vinegar/olive oil? More like a salad dressing. It was so thick, it was a bit difficult to mix.