South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado

South Western Style Eggs Benedict with Creamy Avocado Hollandaise

Posted by admin

Eggs Benedict has always and will always be my favorite breakfast. I'll never forget the very first time I had it in a little cafe in the Lamplight district in San Fransisco. It was the most indulgent breakfast I'd ever had and I was surprised at how much I looooved the warm, oozy yolk as it drizzled out of the egg and soaked into the toast. I have never been a fan of eggs in general and still don't care for boiled eggs or scrambled eggs unless made my way (pushed to the center of the pan till just cooked and with veggies). 

After this life changing breakfast in San Fransisco I did duly note how heavy my tummy felt and the slight but noticeable 'icky' feeling I get whenever I eat something that is loaded with fat. I came up with a much lighter version many years ago and have made it so many times now that it's my go to weekend breakfast or brunch. 

My simple starter Hollandaise is fat free by using plain, fat free Greek yogurt instead of mayo and egg and has plenty of 'bang for your buck' flavors going on. 

By adding half of a California avocado you'll get an even creamier texture, added flavor and super good for you fatty acids and vitamins.

To make the Hollandaise sauce appealing to the spice lovers palate, add 1/2 of a minced jalapeno and a dash of Spanish paprika or chili powder.

TIME  10 MINUTES        SERVES    4
Ingredients:

4 Organic, free range eggs
4 slices Canadian bacon
1/2 California Avocado
4 slices Ezekiel sprouted bread or English muffin
1/2 jalapeño, minced
dash Spanish paprika or chili powder
1/3 cup plain, fat free Greek yogurt
2-3 tablespoons whole grain Dijon mustard
dash of soy sauce or tamari
squeeze of lemon juice
1 teaspoon spice mix ~ make enough to save in a small jar for future use.
(equal parts: ground cumin, garlic powder, curry powder, turmeric, black pepper, cayenne powder)


 In a small food processor, mix together avocado, yogurt, Dijon, tamari, lemon and 1 teaspoon of the spice mix. Blend till smooth. You may need to add a tablespoon of water to desired consistency. Add the minced jalapeno and pulse a few times.

In a small pan add enough water to 1- 1/2" depth. Heat over medium-high heat till just  starts to boil.
Gently crack eggs, one at a time and slowly drop into water. Reduce heat to medium to maintain a very gentle boil. Cook eggs exactly 3 minutes. Using a slotted spoon, carefully remove eggs and place onto toasted bread with a slice of Canadian bacon (I like mine heated on a cast iron skillet).

Spoon the sauce over the the egg and bacon. Sprinkle with Spanish paprika and serve immediately.



Notes: Serve with mango, grapes, grapefruit or your favorite fruit.

This post is linked to Cookin Canuck  ~ Wake Up w CA Avocado

How to make the perfect boiled egg?

“I have met a lot of hardboiled eggs in my time, but you're twenty minutes.” OSCAR WILDE

Before you scoff at me for writing this post - a properly boiled egg with a little sprinkle of salt and pepper is one of the simple joys of life and equally easy to mess up. Had with toast, or just by itself as a mid-day snack, or in your kid's lunch box, it's wholesome, easy and hardly takes any special effort. 

My earlier method of boiling an egg was to place it in a pan full of water and boil the hell out of it for 10 odd minutes, drain and peel. While this works well, the egg sometimes turns rubbery and the unpleasant grey sulphur ring inside that makes it so unpalatable.

The full credit for my current technique goes to Mark Bittman and his book 'How To Cook Everything Vegetarian'.

So here are my tips on getting the perfect boiled egg

1. Buy the best quality eggs you can get.
2. It helps if the eggs are not utterly fresh. A few day old eggs are so much easier to peel off than fresh eggs.
3. Place the eggs in a deep pan. Cover them with tap water.
4. Place this on the stove. 
5. Bring the water to boil.
6. They say swishing the water in the pan in circles helps center the yolks, in case you plan on making deviled eggs.
7. Once the water comes to a rolling boil, turn off the flame. Cover with a fitting lid and let it sit for 10 minutes.
8. After 10 minutes, remove the eggs with a slotted spoon and place in a bowl of chilled water for 10 minutes. This prevents the grey sulphur ring.
9. Crack the egg at several places on counter top or with a spoon and peel off the shell or place in refrigerator until you need to use them.

5 things you can do with boiled eggs

1. Quarter them and add them to salads. Egg and potato salad is a delicious combination, but you don't have to restrict yourself to this alone.
2. Make egg curry
3. Saute sliced ginger, garlic, onions until the onions caramelise and add quartered boiled eggs to this, with seasonings to make Burmese style egg appetiser.
4. Dip boiled egg in batter and deep fry to make delicious egg bhajji.
5. Slice the boiled egg. Slice a tomato. Make egg & tomato sandwich.

What are your favourite things to do with boiled eggs?

How to make the perfect boiled egg?

Posted by admin

“I have met a lot of hardboiled eggs in my time, but you're twenty minutes.” OSCAR WILDE

Before you scoff at me for writing this post - a properly boiled egg with a little sprinkle of salt and pepper is one of the simple joys of life and equally easy to mess up. Had with toast, or just by itself as a mid-day snack, or in your kid's lunch box, it's wholesome, easy and hardly takes any special effort. 

My earlier method of boiling an egg was to place it in a pan full of water and boil the hell out of it for 10 odd minutes, drain and peel. While this works well, the egg sometimes turns rubbery and the unpleasant grey sulphur ring inside that makes it so unpalatable.

The full credit for my current technique goes to Mark Bittman and his book 'How To Cook Everything Vegetarian'.

So here are my tips on getting the perfect boiled egg

1. Buy the best quality eggs you can get.
2. It helps if the eggs are not utterly fresh. A few day old eggs are so much easier to peel off than fresh eggs.
3. Place the eggs in a deep pan. Cover them with tap water.
4. Place this on the stove. 
5. Bring the water to boil.
6. They say swishing the water in the pan in circles helps center the yolks, in case you plan on making deviled eggs.
7. Once the water comes to a rolling boil, turn off the flame. Cover with a fitting lid and let it sit for 10 minutes.
8. After 10 minutes, remove the eggs with a slotted spoon and place in a bowl of chilled water for 10 minutes. This prevents the grey sulphur ring.
9. Crack the egg at several places on counter top or with a spoon and peel off the shell or place in refrigerator until you need to use them.

5 things you can do with boiled eggs

1. Quarter them and add them to salads. Egg and potato salad is a delicious combination, but you don't have to restrict yourself to this alone.
2. Make egg curry
3. Saute sliced ginger, garlic, onions until the onions caramelise and add quartered boiled eggs to this, with seasonings to make Burmese style egg appetiser.
4. Dip boiled egg in batter and deep fry to make delicious egg bhajji.
5. Slice the boiled egg. Slice a tomato. Make egg & tomato sandwich.

What are your favourite things to do with boiled eggs?

Crustless Quiche using homegrown Swiss Chard

Crustless Chard Quiche 

There's something wonderful about quiches, they fit perfectly as a meal for any time of the day - be it breakfast, lunch or dinner. The only thing that probably deters people from making this is the mess (well, a little) of making and blind baking the crust and the quantity of butter that goes into it and the thought of burning all that butter off the next day on the treadmill. Well, may be that's just me but yes, if the crust is eliminated, the quiche becomes healthy, quick while still tasting delicious. It's also a great way to use up spinach, mushrooms, corn and bits of any cheese you may have in the refrigerator. 

Freshly plucked swiss chard

I used chard because they were just plucked that evening, all fresh and luscious green, you could by all means use spinach, or a combination of other greens and add any other lightly sautéed vegetables like zucchini or bell peppers to this. A spinach quiche is also the best way to make kids eat their greens up without much fuss.

Recipe for Crustless chard quiche 

Adapted from a recipe on Food.com

Serves 2-4

Ingredients

1 tsp olive oil

3 cups of roughly chopped chard (include tender stalks too) or spinach

1 medium onion, sliced

1 clove garlic, finely chopped

3 medium sized eggs

3/4 cup milk 

1/2 cup fresh bread crumbs

1/2 cup cheese (grated or crumbled, as per the cheese used. I used fresh mozzarella, crumbled)

1/2 tsp salt

3/4 tsp ground pepper

Handful of fresh herbs, finely chopped or 1 tbsp dried herbs (Oregano and thyme)

Directions

1. Preheat oven at 180C. Grease a 6" pie dish or a baking tin.
2. In a pan, heat olive oil. Add the sliced onions and garlic, lightly saute for 3-4 minutes on medium flame, until onions are soft. 
3. Add the chard or spinach and saute for 2-3 minutes until just wilted.
4. In a bowl, whisk the eggs, milk, salt, pepper, herbs well and add the crumbled cheese.
5. Transfer the chard mix from the pan into the bowl and mix with a fork.
6. Pour into the greased pie dish. Top with bread crumbs, more freshly ground black pepper and dried herbs and bake for 20-25 minutes until a knife comes out clean.

Serve with a salad for a light lunch. 

Crumbled feta pairs well with spinach and it's a classic combination in Greek cuisine. 

You can easily scale up the recipe and bake in a bigger dish with increased baking times. Leftovers make great breakfast, just microwave for 30 seconds or so before serving.

Crustless Quiche using homegrown Swiss Chard

Posted by admin

Crustless Chard Quiche 

There's something wonderful about quiches, they fit perfectly as a meal for any time of the day - be it breakfast, lunch or dinner. The only thing that probably deters people from making this is the mess (well, a little) of making and blind baking the crust and the quantity of butter that goes into it and the thought of burning all that butter off the next day on the treadmill. Well, may be that's just me but yes, if the crust is eliminated, the quiche becomes healthy, quick while still tasting delicious. It's also a great way to use up spinach, mushrooms, corn and bits of any cheese you may have in the refrigerator. 

Freshly plucked swiss chard

I used chard because they were just plucked that evening, all fresh and luscious green, you could by all means use spinach, or a combination of other greens and add any other lightly sautéed vegetables like zucchini or bell peppers to this. A spinach quiche is also the best way to make kids eat their greens up without much fuss.

Recipe for Crustless chard quiche 

Adapted from a recipe on Food.com

Serves 2-4

Ingredients

1 tsp olive oil

3 cups of roughly chopped chard (include tender stalks too) or spinach

1 medium onion, sliced

1 clove garlic, finely chopped

3 medium sized eggs

3/4 cup milk 

1/2 cup fresh bread crumbs

1/2 cup cheese (grated or crumbled, as per the cheese used. I used fresh mozzarella, crumbled)

1/2 tsp salt

3/4 tsp ground pepper

Handful of fresh herbs, finely chopped or 1 tbsp dried herbs (Oregano and thyme)

Directions

1. Preheat oven at 180C. Grease a 6" pie dish or a baking tin.
2. In a pan, heat olive oil. Add the sliced onions and garlic, lightly saute for 3-4 minutes on medium flame, until onions are soft. 
3. Add the chard or spinach and saute for 2-3 minutes until just wilted.
4. In a bowl, whisk the eggs, milk, salt, pepper, herbs well and add the crumbled cheese.
5. Transfer the chard mix from the pan into the bowl and mix with a fork.
6. Pour into the greased pie dish. Top with bread crumbs, more freshly ground black pepper and dried herbs and bake for 20-25 minutes until a knife comes out clean.

Serve with a salad for a light lunch. 

Crumbled feta pairs well with spinach and it's a classic combination in Greek cuisine. 

You can easily scale up the recipe and bake in a bigger dish with increased baking times. Leftovers make great breakfast, just microwave for 30 seconds or so before serving.

Quick Swiss Ham Bake

While this photo is not one of my best, this last minute 'throw together' dinner turned out so yummy that I just had to share it with all of you. This took minutes to throw together and can be altered to your liking. I used Swiss cheese but Gruyere would be perfect in this as well. Use ham, Canadian bacon or turkey bacon if you prefer. I used broccoli because my kids love it but spinach or any veggie you like can be added.  

The trick is sauteing the white parts of a green onion, leek or a minced shallot and  then browning the ham. Meanwhile, you want to whisk your eggs very well with a splash of milk. Add your salt, pepper and seasoning (I used tarragon)

and then pour the eggs into your oven ready pan. Wait a minute, then push the eggs towards the center of the pan, working your way around once or twice till the eggs just start to set. Sprinkle on your grated cheese then pop it in a pre-heated oven at 450F for 8-13 minutes (depending on how many eggs you used).

Voila! Dinner is served.

Quick Swiss Ham Bake

Posted by admin

While this photo is not one of my best, this last minute 'throw together' dinner turned out so yummy that I just had to share it with all of you. This took minutes to throw together and can be altered to your liking. I used Swiss cheese but Gruyere would be perfect in this as well. Use ham, Canadian bacon or turkey bacon if you prefer. I used broccoli because my kids love it but spinach or any veggie you like can be added.  

The trick is sauteing the white parts of a green onion, leek or a minced shallot and  then browning the ham. Meanwhile, you want to whisk your eggs very well with a splash of milk. Add your salt, pepper and seasoning (I used tarragon)

and then pour the eggs into your oven ready pan. Wait a minute, then push the eggs towards the center of the pan, working your way around once or twice till the eggs just start to set. Sprinkle on your grated cheese then pop it in a pre-heated oven at 450F for 8-13 minutes (depending on how many eggs you used).

Voila! Dinner is served.

Bistro Sunday Brunch: Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs with Crema con Queso

Welcome Spring and all things light, lovely and green.

Good-bye mittens, blankets, soups and casseroles, thanks for keeping me warm and cozy. 

I'll see you next Winter it's been grand.

The End.

In all fairness and honesty, I should mention that I live in Glendale, Az. The valley of the Sun so we don't have a true Winter to speak of. I did have to use my 'tushy' warmer in my car a couple of times and it was cold enough to make soup once or twice. Hey we're talking in the 30's people! That's freezing to us native desert rat's! 

Really, I do sometimes wish for truer seasons. To experience big Autumn trees and snow on Christmas. But then I get over it and throw on my shorts and flip flops and head out to my backyard and pick some veggies in the warm, early March weather. What can I say? I love this place. Until June when it will be 120+ degrees  in the shade and life will suck big time and you can stop being jealous of us desert dwellers.

Right now however it is absolutely perfect outdoors and we are just soaking up every minute here in the valley. Windows open, cool breezes, baseball games, patio lunches and flip flops. My favorite thing about the coming of Spring is the lighter, fresher meals. More veggies, more salads, lemon aide and no-cook dinners.

Here is a wonderful Spring brunch to start of the season.

Add some lightly grilled asparagus and have this beautiful dish for Easter Day brunch.

Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs

with Crema con Queso

You know why. Just do it.



TIME  20 MINUTES      SERVES  4
Ingredients:

6-8 Free Range, Organic eggs
1 tablespoon half and half
1/2 teaspoon table salt
1/2 teaspoon French Grey Sea salt
2 medium russet potatoes, cubed
1 cup chopped broccoli florets
1 teaspoon olive oil
1 tablespoon dried Tarragon, divided
1 tablespoon fresh chives, chopped
Queso Cojita {Mexican crumbly cheese}
Mexicana Crema (can also use creme fraiche)
1 orange or yellow bell pepper, sliced

To Make:

Pre heat oven to 400F. Line a roasting pan with foil.

In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread Potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.

In a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.

Meanwhile, heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.

Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the fresh chives, French Grey Sea Salt and freshly cracked pepper. Drizzle 1 tablespoon per serving of Crema Mexican over top of eggs. Crumble Queso Cojita over top of eggs. Serve peppers on the side.

French Grey Sea Salt.

Besides the amazing taste that you'll notice,

it's loaded with super minerals.

I save this for sprinkling on at the end so the minerals aren't destroyed during baking and to retain the flavour.

Bistro Sunday Brunch: Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs with Crema con Queso

Posted by admin

Welcome Spring and all things light, lovely and green.

Good-bye mittens, blankets, soups and casseroles, thanks for keeping me warm and cozy. 

I'll see you next Winter it's been grand.

The End.

In all fairness and honesty, I should mention that I live in Glendale, Az. The valley of the Sun so we don't have a true Winter to speak of. I did have to use my 'tushy' warmer in my car a couple of times and it was cold enough to make soup once or twice. Hey we're talking in the 30's people! That's freezing to us native desert rat's! 

Really, I do sometimes wish for truer seasons. To experience big Autumn trees and snow on Christmas. But then I get over it and throw on my shorts and flip flops and head out to my backyard and pick some veggies in the warm, early March weather. What can I say? I love this place. Until June when it will be 120+ degrees  in the shade and life will suck big time and you can stop being jealous of us desert dwellers.

Right now however it is absolutely perfect outdoors and we are just soaking up every minute here in the valley. Windows open, cool breezes, baseball games, patio lunches and flip flops. My favorite thing about the coming of Spring is the lighter, fresher meals. More veggies, more salads, lemon aide and no-cook dinners.

Here is a wonderful Spring brunch to start of the season.

Add some lightly grilled asparagus and have this beautiful dish for Easter Day brunch.

Tarragon and Chive Roasted Potatoes and Garden Scrambled Eggs

with Crema con Queso

You know why. Just do it.



TIME  20 MINUTES      SERVES  4
Ingredients:

6-8 Free Range, Organic eggs
1 tablespoon half and half
1/2 teaspoon table salt
1/2 teaspoon French Grey Sea salt
2 medium russet potatoes, cubed
1 cup chopped broccoli florets
1 teaspoon olive oil
1 tablespoon dried Tarragon, divided
1 tablespoon fresh chives, chopped
Queso Cojita {Mexican crumbly cheese}
Mexicana Crema (can also use creme fraiche)
1 orange or yellow bell pepper, sliced

To Make:

Pre heat oven to 400F. Line a roasting pan with foil.

In a large bowl toss cubed potatoes with olive oil (just a teensie bit will do!) Spread Potatoes onto pan and sprinkle with salt and 1-2 teaspoons of the tarragon. Bake at 400F for 15-18 minutes till golden brown and fork tender.

In a medium saucepan over high heat bring 2 cups water to a boil. Add chopped broccoli. Cook just 2 minutes, no more. Drain, set aside.

Meanwhile, heat a non-stick skillet over medium-high heat, add small bit of butter. In a large mixing bowl whisk eggs and half and half. The half and half makes them oh-so-fluffy. Add a pinch of salt, pour into skillet. Using a rubber spatula, fold eggs over and over again till just set, about 3 minutes. Add broccoli, toss to combine.

Immediately remove from heat and serve with potatoes while still piping hot. Sprinkle with a bit more tarragon, the fresh chives, French Grey Sea Salt and freshly cracked pepper. Drizzle 1 tablespoon per serving of Crema Mexican over top of eggs. Crumble Queso Cojita over top of eggs. Serve peppers on the side.

French Grey Sea Salt.

Besides the amazing taste that you'll notice,

it's loaded with super minerals.

I save this for sprinkling on at the end so the minerals aren't destroyed during baking and to retain the flavour.

The Best Fried Rice Ever and Perfect Miso Soup

I've never really loved Chinese food. Thai, yes. Japanese, definitely. Chinese foods, not so much. I think I accredit this to the fast food chains and most Chinese eateries around Phoenix that I've been to. Again, not very many recently because I thought them icky and full of MSG type flavoring. Whatever the mystery sauce that goes into every single dish that you get at most Chinese food chains I found thick, salty and left a bad taste in my mouth. Not to mention everything seemed coated in oil and deep fried.

Sorry to all of you Panda Express lovers, my deepest apologies.  Reeeeally.



Anyhoo,  I have had a fried rice or two in the past that I thought was delicious. When I was lucky enough to come across an 'authentic' Chinese eatery in Chicago and one in Indiana some years back, I decided maybe Chinese food really was good. The vegetables were fresh and not over cooked and the flavors were just right IMHO. It's all about the garlic, ginger, vinegars and Tamari that make a good Chinese dish shine.

Oh, and let's not forget about the type and quality of the oil and Wok used to sear the veggies to crisp perfection. It drives me batty when people use 'EVOO' to cook everything with (I'm not mentioning any names errrhegghmm, Rachal Ray) 

It's important to use certain types of oils for stir frying and not others. 'We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.

Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance.

 Brett Blumenthal - Sheer Balance




Continue reading for a helpful chart on Oils and their smoke points.........

Here is a quick guide that I hope you find helpful.

 Not only because it's awfully cute and convenient, but because it took me 2 hours to figure out how to get it onto my blog!   duh

Print this chart!

Continue reading for the recipes.....

       Perfect Miso Soup

Let's take a quick peek at the key ingredients. The good news is, there's only 4!

It's important to choose Organic when it comes to Miso . Although it comes in other forms,
miso is typically a  fermented soy product. As we know,
genetically manipulated soy ingredients are bad for your health and the environment.
  When soy beans are fermented, such as in miso, an array of beneficial bacteria are produced.
This is beneficial for improved digestion, enhanced
nutrition, reduction in hot flashes and aids in fighting or preventing cancer.

Miso is an excellent source of several vitamins and minerals including,
zinc, copper, vitamin K,  magnesium and B-12.

Sea vegetables may be a unique food source of the mineral iodine among other minerals.

Also, seaweed is an amazing source of bioavailable iron.  This means that seaweed is an

excellent source of iron and vitamin C. And since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.

Really, the nutritional list of benefits from sea plants is truly amazing.

If you'd like to read more (I know most of you have stopped reading already)

go here.

There are tons of different types of seaweed and see kelp. Any should work.
There are even some pre sliced thinly perfect for Miso soup. I got these from the Chinese Cultural Center in Phoenix.
They are dirt cheap when you can get them at an Asian market. I bought a huge bag for just a couple of dollars.

Again, it's important to choose Organic when it comes to tofu, also a soy product.

It's a personal choice whether you choose, soft, semi-firm, firm or extra firm tofu.

I like semi-firm, it breaks up just a bit into the soup.

Traditionally, Miso soup is made with Dashi,  fish flavored granules. I chose to use a basic, home made vegetable stock since I felt the Miso was flavor enough for me,

and I had them in my freezer ready to go, more convenient.

I make a big batch of basic vegetable broth and pour it into muffin tins then freeze. Pop them into freezer storage bags and you can easily use them for soup, rice or whatever.
I wouldn't use chicken broth for Miso soup as it would taste more like Chicken Noodle Soup!

Voila, 1 cup broth ready to go.

To Make:

First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
Simply heat 1cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.

Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.

*Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.

Other awesome sites with Miso soup you might want to check out:

Teczape
101 Cookbooks
Steamy Kitchen

Also,

Make sure you come back in a few days! I have a very special recipe for you. I made it last night and it was A-mazing! My new most favorite dish EVER! Honestly, it was better than....... well it was spectacular!

Now for the Best Fried Rice Recipe Ever! Who's still with me???

(really, you can use any veggies you have on hand, fresh or frozen)

Recipe adapted from Eating Well

SERVES 4     TIME 20 MINUTES
INGREDIENTS


4 cups leftover cooked brown rice

4 eggs, lightly beaten

1 tablespoon canola oil

1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces

2 small red bell peppers, sliced thinly into 1-inch pieces

1 bunch scallions, white and green parts, cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons minced fresh ginger

2 to 3 tablespoons good-quality tamari or shoyu

3 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.

2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.

That's it! Easy Peasy One, Two, Threesie!

Cute story...
Jack and Nolan (my 6 and 4 year olds) were busy doing crafts while I was making dinner and doing this photo shoot. Yay for crafts! Nolan snuck up quietly while I was taking this picture and put a little punch out heart on the place mat and said "This will make your picture pretty mommy. It's a heart because I love you."  Awwwww, *sniff sniff       Picture time over, snuggle time on! ;)

Nolies heart picture

The Best Fried Rice Ever and Perfect Miso Soup

Posted by admin

I've never really loved Chinese food. Thai, yes. Japanese, definitely. Chinese foods, not so much. I think I accredit this to the fast food chains and most Chinese eateries around Phoenix that I've been to. Again, not very many recently because I thought them icky and full of MSG type flavoring. Whatever the mystery sauce that goes into every single dish that you get at most Chinese food chains I found thick, salty and left a bad taste in my mouth. Not to mention everything seemed coated in oil and deep fried.

Sorry to all of you Panda Express lovers, my deepest apologies.  Reeeeally.



Anyhoo,  I have had a fried rice or two in the past that I thought was delicious. When I was lucky enough to come across an 'authentic' Chinese eatery in Chicago and one in Indiana some years back, I decided maybe Chinese food really was good. The vegetables were fresh and not over cooked and the flavors were just right IMHO. It's all about the garlic, ginger, vinegars and Tamari that make a good Chinese dish shine.

Oh, and let's not forget about the type and quality of the oil and Wok used to sear the veggies to crisp perfection. It drives me batty when people use 'EVOO' to cook everything with (I'm not mentioning any names errrhegghmm, Rachal Ray) 

It's important to use certain types of oils for stir frying and not others. 'We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.

Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance.

 Brett Blumenthal - Sheer Balance




Continue reading for a helpful chart on Oils and their smoke points.........

Here is a quick guide that I hope you find helpful.

 Not only because it's awfully cute and convenient, but because it took me 2 hours to figure out how to get it onto my blog!   duh

Print this chart!

Continue reading for the recipes.....

       Perfect Miso Soup

Let's take a quick peek at the key ingredients. The good news is, there's only 4!

It's important to choose Organic when it comes to Miso . Although it comes in other forms,
miso is typically a  fermented soy product. As we know,
genetically manipulated soy ingredients are bad for your health and the environment.
  When soy beans are fermented, such as in miso, an array of beneficial bacteria are produced.
This is beneficial for improved digestion, enhanced
nutrition, reduction in hot flashes and aids in fighting or preventing cancer.

Miso is an excellent source of several vitamins and minerals including,
zinc, copper, vitamin K,  magnesium and B-12.

Sea vegetables may be a unique food source of the mineral iodine among other minerals.

Also, seaweed is an amazing source of bioavailable iron.  This means that seaweed is an

excellent source of iron and vitamin C. And since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.

Really, the nutritional list of benefits from sea plants is truly amazing.

If you'd like to read more (I know most of you have stopped reading already)

go here.

There are tons of different types of seaweed and see kelp. Any should work.
There are even some pre sliced thinly perfect for Miso soup. I got these from the Chinese Cultural Center in Phoenix.
They are dirt cheap when you can get them at an Asian market. I bought a huge bag for just a couple of dollars.

Again, it's important to choose Organic when it comes to tofu, also a soy product.

It's a personal choice whether you choose, soft, semi-firm, firm or extra firm tofu.

I like semi-firm, it breaks up just a bit into the soup.

Traditionally, Miso soup is made with Dashi,  fish flavored granules. I chose to use a basic, home made vegetable stock since I felt the Miso was flavor enough for me,

and I had them in my freezer ready to go, more convenient.

I make a big batch of basic vegetable broth and pour it into muffin tins then freeze. Pop them into freezer storage bags and you can easily use them for soup, rice or whatever.
I wouldn't use chicken broth for Miso soup as it would taste more like Chicken Noodle Soup!

Voila, 1 cup broth ready to go.

To Make:

First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
Simply heat 1cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.

Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.

*Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.

Other awesome sites with Miso soup you might want to check out:

Teczape
101 Cookbooks
Steamy Kitchen

Also,

Make sure you come back in a few days! I have a very special recipe for you. I made it last night and it was A-mazing! My new most favorite dish EVER! Honestly, it was better than....... well it was spectacular!

Now for the Best Fried Rice Recipe Ever! Who's still with me???

(really, you can use any veggies you have on hand, fresh or frozen)

Recipe adapted from Eating Well

SERVES 4     TIME 20 MINUTES
INGREDIENTS


4 cups leftover cooked brown rice

4 eggs, lightly beaten

1 tablespoon canola oil

1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces

2 small red bell peppers, sliced thinly into 1-inch pieces

1 bunch scallions, white and green parts, cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons minced fresh ginger

2 to 3 tablespoons good-quality tamari or shoyu

3 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.

2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.

That's it! Easy Peasy One, Two, Threesie!

Cute story...
Jack and Nolan (my 6 and 4 year olds) were busy doing crafts while I was making dinner and doing this photo shoot. Yay for crafts! Nolan snuck up quietly while I was taking this picture and put a little punch out heart on the place mat and said "This will make your picture pretty mommy. It's a heart because I love you."  Awwwww, *sniff sniff       Picture time over, snuggle time on! ;)

Nolies heart picture

Fancy Pants Eggs with Pizza Pie Crust

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

Fancy Pants Eggs with Pizza Pie Crust

Posted by admin

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

Zucchini-Tomato "Tart" with Herbs and Parmesean

I'm not sure I can call this a tart. But Tart sure does sound cute if not fancy even. I don't have a tart dish. It's on my wish list....cursed wish list. Too much junk, who needs it? Really, other than looking fancy, one does not absolutely have to have a tart dish in order to make a tart of sorts.

In fact, I told my kids we were having zucchini PIE and they were thrilled! It worked out well, I had just a bit of dough left from my main dish and made the kids a " Cute little baby pie." Whatever works. ;-)

So a couple of things I learned when making this pie.

1. The more shallow the pan/dish the better. I ended up having to use twice as many eggs as I wanted to and so it was more like a quiche than a tart. Not to mention it took about an hour to bake instead of 30 minutes. Look how deep my casserole dish is on the bottom of this post. Traditionally, tart pans are pretty shallow, plus they have pretty little ridges. ;-)
2. When rolling out your crust try to get it as thin as you can. Mine was really yummy but pretty thick. So, more like a pie than a dainty tart. I added dried Thyme to my dough while mixing it and it was so wonderful! This was probably the best crust I've ever had! Ever.

adapted from Anja's Food 4 Thought

SERVES 6     TIME 15 MIN ACTIVE, 45 MIN BAKE
Ingredients:
Crust

1 cups rolled oats

1/4 cup sesame seeds

1 1/2 cups whole wheat flour

2 tablespoons dried Thyme

2 teaspoon salt

2 teaspoon baking powder

1/4 cup olive oil

2/3 cup water



Filling

3 zucchini, thinly sliced

3 tomatoes, thinly sliced

1 cup shredded Parmesan-Romano cheese- divided.

2 tablespoons fresh thyme, chopped

1/4 cup fresh basil, chopped

1 clove garlic, minced

1 tablespoon extra virgin olive oil

3 large Organic eggs

2 tablespoons low-fat milk

Salt and pepper to taste

-----------------------------------------------------------------

Preheat oven to 350F


Putting it all together:
Tart Crust

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder, salt, and pepper, and process until the oats are finely ground.

In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough (folding in thirds if necessary for transfer) into the tart pan. Press it down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Cover with foil or damp towel and keep refrigerated for 30 minutes.
*save foil so you can cover the tart in the oven if it starts getting to brown




Tart Filling
Thinly slice the tomatoes and zucchini, I used my Kitchen Aide slicer attachment for the zuk.
In a large bowl, combine the zucchini with thyme, basil, salt, cracked pepper and 1 tablespoon extra virgin olive oil. Arrange the zucchini mixture in one layer onto tart crust. Sprinkle a layer of the cheese on top followed by one more layer of zucchini slices. Arrange the tomatoes on top of the second zucchini layer.

Whisk together the eggs and milk, add remaining cheese. Pour egg mixture evenly over the top and let it sink into the tart.

Bake the tart for 35-40 minutes. Let set for 10 minutes before serving.



PRINT THIS RECIPE

Zucchini-Tomato "Tart" with Herbs and Parmesean

Posted by admin

I'm not sure I can call this a tart. But Tart sure does sound cute if not fancy even. I don't have a tart dish. It's on my wish list....cursed wish list. Too much junk, who needs it? Really, other than looking fancy, one does not absolutely have to have a tart dish in order to make a tart of sorts.

In fact, I told my kids we were having zucchini PIE and they were thrilled! It worked out well, I had just a bit of dough left from my main dish and made the kids a " Cute little baby pie." Whatever works. ;-)

So a couple of things I learned when making this pie.

1. The more shallow the pan/dish the better. I ended up having to use twice as many eggs as I wanted to and so it was more like a quiche than a tart. Not to mention it took about an hour to bake instead of 30 minutes. Look how deep my casserole dish is on the bottom of this post. Traditionally, tart pans are pretty shallow, plus they have pretty little ridges. ;-)
2. When rolling out your crust try to get it as thin as you can. Mine was really yummy but pretty thick. So, more like a pie than a dainty tart. I added dried Thyme to my dough while mixing it and it was so wonderful! This was probably the best crust I've ever had! Ever.

adapted from Anja's Food 4 Thought

SERVES 6     TIME 15 MIN ACTIVE, 45 MIN BAKE
Ingredients:
Crust

1 cups rolled oats

1/4 cup sesame seeds

1 1/2 cups whole wheat flour

2 tablespoons dried Thyme

2 teaspoon salt

2 teaspoon baking powder

1/4 cup olive oil

2/3 cup water



Filling

3 zucchini, thinly sliced

3 tomatoes, thinly sliced

1 cup shredded Parmesan-Romano cheese- divided.

2 tablespoons fresh thyme, chopped

1/4 cup fresh basil, chopped

1 clove garlic, minced

1 tablespoon extra virgin olive oil

3 large Organic eggs

2 tablespoons low-fat milk

Salt and pepper to taste

-----------------------------------------------------------------

Preheat oven to 350F


Putting it all together:
Tart Crust

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder, salt, and pepper, and process until the oats are finely ground.

In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough (folding in thirds if necessary for transfer) into the tart pan. Press it down evenly, making sure to fill in the fluted sides of the pan. Trim the tart of any excess dough. Cover with foil or damp towel and keep refrigerated for 30 minutes.
*save foil so you can cover the tart in the oven if it starts getting to brown




Tart Filling
Thinly slice the tomatoes and zucchini, I used my Kitchen Aide slicer attachment for the zuk.
In a large bowl, combine the zucchini with thyme, basil, salt, cracked pepper and 1 tablespoon extra virgin olive oil. Arrange the zucchini mixture in one layer onto tart crust. Sprinkle a layer of the cheese on top followed by one more layer of zucchini slices. Arrange the tomatoes on top of the second zucchini layer.

Whisk together the eggs and milk, add remaining cheese. Pour egg mixture evenly over the top and let it sink into the tart.

Bake the tart for 35-40 minutes. Let set for 10 minutes before serving.



PRINT THIS RECIPE

Focaccia Breakfast Rollups

These focaccia wraps were a very nice change from our usual breakfast. Usually we have something pretty simple, a.k.a,. fast for breakfast around here. When I do make something heartier on the weekends it's usually breakfast burritos or something of the like. I actually got this idea from a Starbuck's while Jim and I were out of town a while ago. They had a very simple, egg white, cheese ( i forget which kind) and spinach focaccia roll up. Of course these are much heartier, full of more veggies and of course way less expensive!

I was very happy with the result!

 You can't tell by looking at them, but the focaccia wraps were a very yummy change from tortillas

Ingredients:  (spinach or any of your fav veggies will work!)

Eggs, herbed feta, Leeks, mushrooms, Canadian bacon, asparagus, focaccia wraps,

 EVOO, Kosher salt, fresh ground pepper.

Putting it all together:

In a large non-stick skillet ( not teflon) heat 1 tablespoon EVOO over med-high heat.

Chop the white parts of the leeks and rinse very well in a collander.

 (leeks are roots and hide dirt in their layers)

Cut the ends off the asparagus and discard (about the bottom 1/4). Chop the remaining tops into thirds.

Add chopped bacon and asparagus to saute pan. Cook about 3 minutes.

 Add chopped leeks and chopped mushrooms. Cook 1-2 minutes more.

Meanwhile, whisk desired amount of eggs in a small bowl with 1 tabelspoon water and the feta.

Add eggs to saute pan, sprinkle with salt and pepper.

Using a rubber spatula, slide eggs towards center of pan, working your way around.

 Transfer ingredients to a bowl.

Wipe pan clean with a paper towel. Return to heat. Lower to medium heat and add 1 tabelspoon EVOO.

* I warm my focaccia in microwave for about 10 seconds to make them more pliable.

Fill  wraps with cooked ingredients.

Fold bottom of foccacia up and then sides, making an envelope with an open top.

Gently transfer to pan, folded side down. Cook about 1-2 minutes just to seal the wrap.

* Serve with fresh fruit!

**(always eat something RAW and a MUFA before/with your meals)

I just wanted to show you the folded/sealed side, not pretty I know ;-)

Focaccia Breakfast Rollups

Posted by admin

These focaccia wraps were a very nice change from our usual breakfast. Usually we have something pretty simple, a.k.a,. fast for breakfast around here. When I do make something heartier on the weekends it's usually breakfast burritos or something of the like. I actually got this idea from a Starbuck's while Jim and I were out of town a while ago. They had a very simple, egg white, cheese ( i forget which kind) and spinach focaccia roll up. Of course these are much heartier, full of more veggies and of course way less expensive!

I was very happy with the result!

 You can't tell by looking at them, but the focaccia wraps were a very yummy change from tortillas

Ingredients:  (spinach or any of your fav veggies will work!)

Eggs, herbed feta, Leeks, mushrooms, Canadian bacon, asparagus, focaccia wraps,

 EVOO, Kosher salt, fresh ground pepper.

Putting it all together:

In a large non-stick skillet ( not teflon) heat 1 tablespoon EVOO over med-high heat.

Chop the white parts of the leeks and rinse very well in a collander.

 (leeks are roots and hide dirt in their layers)

Cut the ends off the asparagus and discard (about the bottom 1/4). Chop the remaining tops into thirds.

Add chopped bacon and asparagus to saute pan. Cook about 3 minutes.

 Add chopped leeks and chopped mushrooms. Cook 1-2 minutes more.

Meanwhile, whisk desired amount of eggs in a small bowl with 1 tabelspoon water and the feta.

Add eggs to saute pan, sprinkle with salt and pepper.

Using a rubber spatula, slide eggs towards center of pan, working your way around.

 Transfer ingredients to a bowl.

Wipe pan clean with a paper towel. Return to heat. Lower to medium heat and add 1 tabelspoon EVOO.

* I warm my focaccia in microwave for about 10 seconds to make them more pliable.

Fill  wraps with cooked ingredients.

Fold bottom of foccacia up and then sides, making an envelope with an open top.

Gently transfer to pan, folded side down. Cook about 1-2 minutes just to seal the wrap.

* Serve with fresh fruit!

**(always eat something RAW and a MUFA before/with your meals)

I just wanted to show you the folded/sealed side, not pretty I know ;-)

Chitarra alla Carbonara

My husband and I went to this restaurant, PastaBar, in downtown Phoenix several months ago. I can't stop thinking about their food. I'm not a huge pasta fan, but this place was awesome! It was a place I never would have walked into given that it has a very modest exterior and is tucked away from the mainstream downtown businesses. Thankfully, my husbands boss Janie, whom I adore, lives downtown and knows good food! She had taken her group, including my husband to the PastaBar for lunch and my husband said I would love it. The man knows me. ;-)  I was imediately in love with the romantic, quaint setting inside. I am in love with unique, good quality appetizers. PastaBar's appetizer menu was right up my alley. Luckily,  I found myself there a little early during happy hour, half price appetizers. Yay me!  I  had fun ordering a few delicious appetizers like their version of salad caprese/bruschetta was to die for; Buffalo Mozzarella, basil pesto, heirloom tomatoes, anchovies served on toasted baguettes. I also had a plate of local grown, assorted olives. Oh, and of course a glass of wine. 

Their philosophy at the PataBar is to use quality ingredients from Local farmers and ranchers which I love! Heirloom tomatoes, a wide variety of eggs, local honey, micro greens and herbs, lamb, apples and cider just to name a few.  I love it!

So, as I was saying. I really liked the idea of the Chitarra alla Carbonara, which literally translates to
"Guitar Pasta", not sure why.  Anyway, it is a freshly made pasta with tempered eggs and usually prociutto or pancetta crumbled throughout the pasta.While this pasta was very good, it was also very, very rich. So, I decided to try making a healthier version. I am very excited to say that it turned out fabulous! I had them add asparagus to mine and did the same at home. I just have to have my veggies! I'll bet they're making it that way now. ;-)

The key I believe is to use quality, fresh ingredients. Especially when it comes to the cheese and wine. I would have loved to use organic, fresh brown eggs but alas, I can not afford to. Also, be sure not to overcook your pasta or asparagus!!! This dish is all about fresh, summery crisp goodness. Also, this is FANTASTIC the next day cold!!!

Bon Appetit!

SERVES  8-10     TIME  20 MINUTES

Ingredients:

1 pound semolina spagetti

1 pound thin asparagus, cut into 2-inch pieces on an angle (discard the ends)

1/4 cup extra-virgin olive oil

1/4 pound Canadian bacon ( or Italian bacon such as prosciutto or pancetta)

4 cloves garlic, finely chopped

1/2 cup dry white wine4 egg yolks, beaten ( save the egg whites for an omelet in the mrng)

1 cup freshly grated parmigiano-reggiano cheese

2 tablespoons chopped fresh thyme

1 tablespoon lemon rind, grated in very thin strips

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.Drain, reserving 1 & 1/2 cups of the pasta cooking water.

While the pasta is boiling, in a large skillet, heat the EVOO over medium heat. Add the bacon and asparagus and saute for 3 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes.

Add the wine and deglaze the pan by scraping the browned bits off the bottom with a flat spoon or spatula. Cook about 1 minute until wine is reduced slightly. Don't over cook!! Do this part quickly so as not to overcook the asparagus. Lower the heat to the lowest setting. Add drained pasta, cheese, thyme and lemon juice. Gently toss to mix.

In a medium bowl, whisk together the still hot, reserved pasta cooking water with the beaten egg yolks to temper the eggs. Pour in the egg mixture and toss with two big spoons to thicken the sauce, 1 to 2 minutes.

Serve with a glass of chilled white wine!   Bellisimo!

Chitarra alla Carbonara

Posted by admin

My husband and I went to this restaurant, PastaBar, in downtown Phoenix several months ago. I can't stop thinking about their food. I'm not a huge pasta fan, but this place was awesome! It was a place I never would have walked into given that it has a very modest exterior and is tucked away from the mainstream downtown businesses. Thankfully, my husbands boss Janie, whom I adore, lives downtown and knows good food! She had taken her group, including my husband to the PastaBar for lunch and my husband said I would love it. The man knows me. ;-)  I was imediately in love with the romantic, quaint setting inside. I am in love with unique, good quality appetizers. PastaBar's appetizer menu was right up my alley. Luckily,  I found myself there a little early during happy hour, half price appetizers. Yay me!  I  had fun ordering a few delicious appetizers like their version of salad caprese/bruschetta was to die for; Buffalo Mozzarella, basil pesto, heirloom tomatoes, anchovies served on toasted baguettes. I also had a plate of local grown, assorted olives. Oh, and of course a glass of wine. 

Their philosophy at the PataBar is to use quality ingredients from Local farmers and ranchers which I love! Heirloom tomatoes, a wide variety of eggs, local honey, micro greens and herbs, lamb, apples and cider just to name a few.  I love it!

So, as I was saying. I really liked the idea of the Chitarra alla Carbonara, which literally translates to
"Guitar Pasta", not sure why.  Anyway, it is a freshly made pasta with tempered eggs and usually prociutto or pancetta crumbled throughout the pasta.While this pasta was very good, it was also very, very rich. So, I decided to try making a healthier version. I am very excited to say that it turned out fabulous! I had them add asparagus to mine and did the same at home. I just have to have my veggies! I'll bet they're making it that way now. ;-)

The key I believe is to use quality, fresh ingredients. Especially when it comes to the cheese and wine. I would have loved to use organic, fresh brown eggs but alas, I can not afford to. Also, be sure not to overcook your pasta or asparagus!!! This dish is all about fresh, summery crisp goodness. Also, this is FANTASTIC the next day cold!!!

Bon Appetit!

SERVES  8-10     TIME  20 MINUTES

Ingredients:

1 pound semolina spagetti

1 pound thin asparagus, cut into 2-inch pieces on an angle (discard the ends)

1/4 cup extra-virgin olive oil

1/4 pound Canadian bacon ( or Italian bacon such as prosciutto or pancetta)

4 cloves garlic, finely chopped

1/2 cup dry white wine4 egg yolks, beaten ( save the egg whites for an omelet in the mrng)

1 cup freshly grated parmigiano-reggiano cheese

2 tablespoons chopped fresh thyme

1 tablespoon lemon rind, grated in very thin strips

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.Drain, reserving 1 & 1/2 cups of the pasta cooking water.

While the pasta is boiling, in a large skillet, heat the EVOO over medium heat. Add the bacon and asparagus and saute for 3 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes.

Add the wine and deglaze the pan by scraping the browned bits off the bottom with a flat spoon or spatula. Cook about 1 minute until wine is reduced slightly. Don't over cook!! Do this part quickly so as not to overcook the asparagus. Lower the heat to the lowest setting. Add drained pasta, cheese, thyme and lemon juice. Gently toss to mix.

In a medium bowl, whisk together the still hot, reserved pasta cooking water with the beaten egg yolks to temper the eggs. Pour in the egg mixture and toss with two big spoons to thicken the sauce, 1 to 2 minutes.

Serve with a glass of chilled white wine!   Bellisimo!