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Baked Eggs in Bread Bowls

noblepig.com/2010/01/17/baked-eggs-in-bread-bowls.aspx

 

Baked Eggs in Bread Bowls

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This was our breakfast Sunday morning.  Aren't they cute?  They were very, very good.  It's the whole egg and the toast combo all together in one nice package.

These are so easy to make and wouldn't they be splendid on a brunch buffet table?  The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment. 

I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste.  Use feta and substitute oregano for the other herbs for a Greek flavor.

I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.

Any way you put these together, they will be great.




Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.




Arrange rolls on a baking sheet.  Reserve tops.  Crack an egg into each roll.




Top each egg with some herbs and a bit of cream.  Season with salt and pepper.  Sprinkle with Parmesan.  Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes.  After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown.  Let sit 5 minutes. 




Place tops on rolls and serve warm.




Eat with a knife and fork.

Baked Eggs in Bread Bowls
Adapted from All You

Amounts for this recipe are not set and are dependant on how many you are making.

Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.  Arrange rolls on a baking sheet.  Reserve tops.  Crack an egg into each roll.  Top each egg with some herbs and a bit of cream.  Season with salt and pepper.  Sprinkle with Parmesan.  Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes.  After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown.  Let sit 5 minutes. 

Place tops on rolls and serve warm.

Save Stale Bread with Panzanella

www.pbs.org/food/fresh-tastes/panzanella/

 

Save Stale Bread with Panzanella

Marc Matsumoto | July 27, 2011

I love a good crusty loaf of bread, but unless I’m having friends over, I can rarely finish an entire loaf before it’s hard enough to cause injury.
At this point, most people would throw the bread away, but my Japanese upbringing always leaves me with a nagging feeling of my mother saying “mottainai”, or “what a waste!”.  In Italy, people take a similar approach to food, where nothing is wasted and stale bread is often turned into breadcrumbs.

Panzanella is another great use of stale bread. It’s one of my favorite summertime salads, highlighting the sweetness of sun-ripened vegetables, while harnessing the stomach filling volume of bread.
But panzanella isn’t simply a clever use of old bread and seasonal vegetables.  The salt in the dressing draws out juices from the veggies and the crusty bread soaks it up resulting in a magical mouthful of tender juicy bread with a crunchy olive oil and garlic flavored center. Put simply, this salad is as delicious as it is practical.

Recipe: Panzanella

Ingredients

• 10 ounces very ripe tomatoes chopped (include any juices)
• 1 Japanese cucumber or 2 Lebanese cucumbers, chopped
• 2 tablespoons minced onion or shallot
• ¼ cup olives or capers, chopped
• 5 ounces stale crusty bread, torn into small pieces (about 3 cups)
• 2 tablespoons olive oil
• 2 cloves of garlic minced
• 10 leaves basil, hand-torn

For the dressing

• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt (halve if using table salt)

Instructions

1. Heat 2 tablespoons of olive oil over medium heat and add the garlic. Stir a few times and when the oil is fragrant, add the bread. Toss to evenly coat the bread with oil, then fry over medium low heat until the bread is crunchy and has taken on some color. Salt and pepper to taste, then set aside to cool.
2. Put the tomatoes, cucumber, onion and olives in a large mixing bowl. In a separate small bowl, combine 2 tablespoons of olive oil, the vinegar, mustard and salt, then whisk to combine. Pour the dressing over the vegetables and stir until some juice has come out of the vegetables.
3. Add the bread to the vegetables and toss to combine. Let the salad sit for at least one hour to allow the flavors to absorb into the bread, stirring a few times to make sure the bread gets evenly soaked. Add the basil, stir to combine, then serve.

Number of servings (yield): 1

The Prince & The Sea_Romance

http://emcarroll.com/comics/prince/andthesea.html

Super Food

 

www.womansday.com/Articles/Health/Diet-Nutrition/Eat-Healthy-America-52-Superfoods.html

Join WD's initiative to help make healthy eating a lasting part of your everyday

By Karen Ansel, RD Posted December 04, 2008 from Woman's Day; January 1, 2009

Photo: © Iain Bagwell

Step into any supermarket and you’ll see thousands of labels shouting good-health claims: Whole grains! No trans fats! Essential vitamins and minerals! But figuring out what really is part of a healthy diet is getting harder and harder in these days of information overload. And it shows in the sobering statistics: 66% of Americans are overweight or obese—which is a big reason more of us are developing diseases such as diabetes, and at younger ages.
That’s why Woman’s Day is launching a yearlong series, Eat Healthy America. Our goal is to make healthy eating a no-brainer. In every issue, you’ll find easy ideas and advice that’ll help you make smart choices, plan balanced (and great-tasting) meals, get a grip on portions, and more. We’ll also prompt you to take small, doable steps that will help you eat better for good.
Start here: Clean out your kitchen, tossing as many unhealthy items as you can. Single-ingredient foods— apples, chicken, cooking oil, etc.—are keepers. Packaged foods with long lists of hard-to-pronounce ingredients go out, especially if they contain more than 7% of calories from saturated fat or more than 10% of calories from sugar. Now, turn the page and find out what you’ve made room for!
52 Superfoods
Fill up on these nutrient packed foods, which can help you fight disease. Feel more energetic and even lose weight.
1. Eggs Each egg has 6 grams of protein but just 72 calories. No wonder researchers at Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that eating eggs for breakfast (as part of a low-cal diet) helps you slim down.
2. Tomato sauce It’s loaded with lycopene, which makes your skin look younger and keeps your heart healthy. In fact, a Harvard study found that women with the most lycopene in their blood reduced their risk of a heart attack by 34%.
3. Dried plums(prunes) They’re packed with polyphenols, plant chemicals that have been shown to boost bone density by stimulating your bone-building cells.
4. Walnuts Just 14 walnut halves provide more than twice your daily dose of alpha-linolenic acid, an omega-3 fat that’s been shown to improve memory and coordination.
5. Brussels sprouts They have more glucosinolates (compounds that combat cancer and detoxify our bodies) than any other vegetable. For a side dish that will make you wonder why you’ve been avoiding them, slice each one into quarters, then sauté in olive oil with chopped sweet Vidalia onions.
6. Acai juice A glass or two of this anthocyanin-rich berry juice can dramatically boost the amount of antioxidants in your blood, say Texas A&M University researchers.
7. Apples They contain quercetin, an antioxidant that may reduce your risk of lung cancer.
8. Bok choy This calcium-rich veggie can protect your bones and may even ward off PMS symptoms.
9. Steel-cut oats Because they’re less processed than traditional oats, they’re digested more slowly—keeping you full all morning long.
10. Salmon You’ll get all the heart-smart omega-3s you need in a day from just 3 oz.
11. Avocados Their healthy fat keeps you satisfied and helps you absorb other nutrients. For a new u twist, brush a halved avocado (pit removed) with olive oil and grill 1 minute. Serve with red onion, sliced grapefruit and balsamic vinegar.
12. Spinach A half-cup provides more than five times your daily dose of vitamin K, which helps blood clot and builds strong bones.
13. Canned pumpkin It’s filled with natural cancer fighters alpha- and beta-carotene.
14. Cauliflower White foods can be good for you! This one is packed with cancer-fighting glucosinolates.
15. Scallops A 3-oz serving has 14 grams of protein but just 75 calories.
16. Collard greens They’re exploding with nutrients like vitamin A, zeaxanthin and lutein, which keep your eyes healthy.
17. Olives They deliver the same heart-healthy monounsaturated fat you get in olive oil, but for just 7 calories per jumbo olive!
18. Brown rice It’s a top source of magnesium, a mineral your body uses for more than 300 chemical reactions (such as building bones and converting food to energy).
19. Oysters These keep your immune system strong. A 3-oz serving (about 6 oysters) dishes up a quarter of your daily iron, plus nearly twice the zinc and all the selenium you need in a day.
20. Edamame One cup has a whopping 22 grams of plant protein, as well as lots of fiber, folate and cholesterol-lowering phytosterols.
21. Strawberries They’re loaded with ellagitannins, phytochemicals that may halt the growth of cervical and colon cancers.
22. Lentils A great source of meat-free protein, a half-cup of cooked lentils also gives you nearly half your daily folate, a B vitamin that protects a woman’s unborn baby from neural tube defects.
23. Bran flakes Their whole grains keep your heart in tip-top shape by reducing inflammation and melting away belly fat.
24. Kiwi Italian researchers found that it reduces asthma-related wheezing, thanks to its high vitamin C content (one kiwi has 110% of your daily requirement).
25. Black beans They’re loaded with protein, fiber, and flavonoids—antioxidants that help your arteries stay relaxed and pliable.
26. Sunflower seeds A quarter-cup delivers half your day’s vitamin E, which keeps your heart healthy and fights infection.
27. Sardines 3 oz provide more than 100% of your daily vitamin D. Sardines are also a top source of omega-3 fats. Try adding mashed canned sardines to marinara sauce and serving over whole-wheat pasta.
28. Asparagus A half-cup supplies 50% of your daily bone-building vitamin K and a third of your day’s folate, it’s a natural diuretic so it banishes bloating, too.
29. Bananas They’re loaded with several kinds of good-for-you fiber, including resistant starch (which helps you slim down).
30. Broccoli sprouts They have 10 times more of the cancer-preventing compound glucoraphanin than regular broccoli.
31. Fat-free milk With a third of the calcium and half the vitamin D you need in a day, plus 8 grams u of muscle-building protein, it’s the ultimate energy drink.
32. Baked potatoes Each one packs a megadose of blood-pressure–lowering potassium—even more than a banana.
33. Sweet potatoes Half of a large baked sweet potato delivers more than 450% of your daily dose of vitamin A, which protects your vision and your immune system.
34. Flaxseed Not only is flaxseed loaded with plant omega-3s, it also has more lignans (compounds that may prevent endometrial and ovarian cancer) than any other food. Store ground flaxseed in your refrigerator and sprinkle on yogurt, cold cereal or oatmeal.
35. Greek yogurt It has twice the protein of regular yogurt.
36. Dried tart cherries Researchers at Michigan State University found their potent anthocyanins help control blood sugar, reduce insulin and lower cholesterol.
37. Wheat germ A quarter-cup gives you more than 40% of your daily vitamin E and immune-boosting selenium.
38. Whole-wheat english muffins You get 4 ½ grams of fiber for only 134 calories.
39. Tea Both green and black tea prevent hardening of the arteries, according to researchers at the University of Scranton.
40. Peanut butter This smart spread has arginine, an amino acid that helps keep blood vessels healthy.
41. Blackberries The king of the berry family boasts more antioxidants than strawberries, cranberries or blueberries.
42. Mustard greens These “greens” (actually a cruciferous veggie) are a top source of vitamin K. For a tasty pesto, chop them in a food processor with garlic, walnuts, Parmesan and olive oil.
43. Grapes They’re a leading source of resveratrol, the plant chemical responsible for the heart-healthy benefits of red wine.
44. Soy milk A good source of vegetable protein, calcium-enriched soy milk has as much calcium and vitamin D as cow’s milk.
45. Brazil nuts They have more selenium than any other food. One nut delivers your entire day’s worth!
46. Canola oil A Tbsp of this heart-healthy oil has all the alpha-linolenic acid you need in a day, plus two different forms of vitamin E.
47. Blueberries They improve memory by protecting your brain from inflammation and boosting communication between brain cells.
48. Oranges One orange supplies more than 100% of the vitamin C you need in a day. It’s also a good source of calcium and folate.
49. Watercress With just 4 calories per cup, this cruciferous veggie delivers a hefty dose of vitamin K, zeaxanthin, lutein, beta-carotene and cancer-fighting phytochemicals.
50. Turkey breast It has 20 grams of satisfying protein but just 90 calories per 3-oz serving.
51. Barley A top source of beta-glucan, a fiber that lowers cholesterol and helps control blood sugar.
52. Shiitake mushrooms One serving (about ¼ lb) provides as much vitamin D as you’d get from a glass of milk.

Creamy Avocado Shells + the Clockless Oven

Someday, if you’re lucky and I feel like sacrificing our dignity, I will show you a picture of our lovely oven. Chris originally thought we should name this blog “The Timeless Kitchen” because the oven has no clock. That’s right, read ‘em and weep, literally. At some point the LYK oven’s clock shorted and started beeping uncontrollably, as our smoke alarm also tends to do. Naturally, the previous tenants thought it best to simply rip out the clock. We now have a gaping black hole of death with cut wires popping out of it, instead of an oven clock. Cute, I know.
For our first few months living in the LYK we had to guess what the numbers on the temperature dial were since they had all conveniently worn off. We used white nail polish to write on the dial what we thought the numbers might have been. Fail. We recently discovered by use of an oven thermometer that we had been 50 degrees off.
Please try not to be jealous of our super upscale kitchen. Greed is not a becoming trait.

Now that you’ve had a peek inside the real LYK I’ll tell you about this recipe we made from Angela at Oh She Glows. It was sooo lip smackin’ tasty and I had not one ounce of guilt eating it. The creamyness comes, not from cream or cheese, but avocado! It looks like pesto but tastes like heaven.

In fact, it was so heavenly that I forced myself to swallow whole al dente pasta shells just to get some creamy, zesty, herby carbs in me — still can’t chew due to the wisdom teething. After about 5 painful attempts I resorted to pulsing it up in the food processor a bit.
Sorry if the thought of that grossed you out…it really wasn’t that bad. Promise.


Creamy Avocado Shells
From Oh She Glows
makes 4 servings
Ingredients
2 medium avocados
1 lemon juiced + lemon zest
3 garlic cloves to taste
1/2 cup Fresh Basil
4 tbsp extra virgin olive oil
4 servings of pasta shells
salt and pepper to taste
Directions
Add your pasta to boiling water and cook according to package directions.
Make sauce by blending the garlic, lemon juice, olive oil together in a food processor. Then add avocado, basil salt and pepper and process until creamy.
Pour sauce onto pasta and toss. Garnish with lemon zest and pepper.
Little Yellow Note: If you want to save the leftovers, add extra lemon juice to prevent the avocado from browning.

www.fromthelittleyellowkitchen.com

Green Smoothie

Glowing Green

One of my absolute favorite things is a Green Smoothie.  It’s a fast, easy, and delicious way to get a big dose of vitamins and minerals, plus it tastes FANTASTIC!!
Don’t let the color’s fool you!! It is sweet and filling – even the kids love it!! They love to name it the “Monster Smoothie” or “Shreck Smoothie” or some other fun name but believe me, kids go crazy for it!! And it’s a great way to sneak in some powerful green nutrition into their diet.
It’s super fast to make and a great breakfast or snack option, especially for people on the go and those looking to lose weight. It takes about 1 min to make, literally!!
This recipe is super simple. All you need is a blender and the following ingredients:

• 1-2 bananas
• 1/2 cup frozen peaches
• 1/2 cup frozen mango
• a couple handfuls of spinach
• water
• ice (if desired)

Add enough water to blend and enjoy, that’s it! Forget the dehydrating morning latte and get the glow with a Green Smoothie instead.

I’ve have clients who have literally changed their lives just by adding Green Smoothies into their routine. Great for weight loss, digestive health, supporting the immune system, and as a healthy and filling snack. After a couple of weeks you’ll have that ‘Glow’ – glowing skin, hair, nails, even eyes get brighter! Who doesn’t want that?!
Try any combo you like, all you need is a base of bananas, fruit of your choice and a couple handfuls of your favorite green (I like spinach as it has a really mild flavor that blends well).

Go ahead, try it, I know you want to!! It may just change your life!!