Oat Bread Tartine

My Hearty Oat Bread really makes this open faced sandwich substantial enough for a light lunch and healthier than a slice of regular sandwich bread.  I give the bread a good toasting before topping it with fresh veggies and a poached egg.

Oat Bread Tartine

1 slice oat bread (*recipe follows)
1 slice swiss cheese
thinly sliced zucchini
thinly sliced red pepper
lettuce
1 poached egg
salt and pepper
butter (optional)
Slice, and toast oat bread.  Spread with butter, if desired.  Add a slice of cheese while bread is hot.  Add sliced veggies and lettuce.  Top with a poached egg and season with salt and freshly ground pepper.

*Oat Bread
adapted from Kathleen's Bake Shop Cookbook
3/4 cup brown sugar, not packed
1 tablespoon salt
1 3/4 cups old fashioned oats
3 cups boiling water
2 tablespoon butter
2 1/4 teaspoons active dry yeast
1/4 cup milk
2 1/2 cups all purpose flour
2 1/2 cups white whole wheat flour
2 tablespoons wheat germ (optional)
1/4 cup flax seed (optional)
Place brown sugar, salt, and oats in a large bowl.  Pour boiling water over mixture, stir, and let stand for 30 minutes or until water is luke warm.  In a small bowl, sprinkle yeast over milk and let stand 5 minutes.  Add this to the cooled oat mixture and stir.  Combine flours, wheat germ, and flax seed.  Add half of it to the oat mixture and stir with a wooden spoon.  Slowly add remaining flour until all of it is fully incorporated.  Cover and let rest in a warm place until doubled in size, 1-2 hours.   I like to turn the oven on for a minute and then turn it off, this creates a warm draft free environment for the dough.
When the dough has doubled in bulk, punch it down and divide into two halves.  Place in greased loaf pans (sprinkle tops with extra oats, if desired), cover them with plastic wrap and place back in the warm oven to rise for 1 hour.  Preheat oven to 425°F and bake bread for 10 minutes.  Reduce oven temperature to 350°F and bake another 40-45 minutes.  Remove from heat, and turn loaves out onto a cooling rack immediately.  I tip mine on their sides to cool.   We normally eat one loaf and wrap the other cooled loaf in plastic wrap and then foil and store it in the freezer for later.

Challah Bread aka How to Use Up 10 Egg Yolks

I signed up to make Angel Food Cake for a recent potluck we went to and as I was making it I was a little disturbed about throwing away 10 organic egg yolks I had leftover so I saved them.  I was brainstorming a few ways to use them when it dawned on me that I could put them to use in a sweet dough.  So I searched through my bread book until I found the recipe that used the most egg yolks and Challah Bread is where I ended.  I made these egg yolks into the most beautiful braided loaf of the most wonderful rich, sweet, tender Challah Bread I've ever eaten.  It is terrific eaten fresh, toasted with jam, and it also makes the most superb French Toast ever.  If you ever have 10 egg yolks laying around you might want to try this recipe too.

Challah Bread
adapted from Artisan Bread Every Day
**Begin the day before you wish to bake this dough.

 2 1/4 cups lukewarm water (about 95°F)
1 1/2 tablespoons instant yeast
10 egg yolks
5 tablespoon vegetable oil
4 1/2 tablespoons honey
1 tablespoon vanilla extract
7 1/2 cups bread flour
4 teaspoons kosher salt
1 egg, for egg wash
2 tablespoon waters
2 tablespoons poppy seed and sesame seed combination for garnish

Whisk the water and yeast together in the bowl of a stand mixer.  Using the paddle attachment add the egg yolks, oil, honey, and vanilla.  Turn on low speed for a minute to break up the yolks.  Add the flour and the salt and mix on low for 2-3 minutes or until dough comes together to form a shaggy mass.  Remove the paddle attachment and replace it with the dough hook and then let the dough rest for at least 5 minutes before the next step.

Mix dough on low speed for 4-5 minutes with the dough hook attachment.  Turn dough out onto a lightly floured surface.  Dust with additional flour and then knead by hand for 1 or 2 minutes to form a soft dough that will be a bit tacky.  Place the dough in a lightly oiled bowl and cover with plastic wrap and refrigerate for up to 4 days.

Remove the dough and portion into two loaves.  Return one half to the refrigerator if you wish to bake it at another time.  Portion one loaf into 4 equal pieces.  Flatten and roll each piece into a long rope about a foot long.  Repeat with remaining 3 pieces of dough.  Place all four ropes next to each other and then connect all four at the top by pinching them together.  Spread the opposite ends out a bit with the ends facing you.  From the left, number the strands 1, 2, 3, 4.  Place 4 or 2, 1 over 3, and 2 over 3.  Repeat until you get to the ends and then pinch them together.  Transfer to a sheet pan lined with parchment paper.  (I find it easier to do this right on the parchment paper.)

Make an egg wash with one whole egg and 2 tablespoons of water whisked together.  Brush the top of the loaf with the egg wash.  Let loaf rise, uncovered, for about an hour in a draft free spot.   Brush with the egg wash again and sprinkle with the poppy seed mixture.  Let rise an additional hour or until loaf is  1 1/2 original size.

Preheat over to 350°F and bake for 20 minutes.  Rotate pan and bake another 20-30 minutes.  Bread should sound hollow when tapped on the bottom.  Remove and let cool on a wire rack for 45 minutes.

Poached Eggs

I really enjoy a good poached egg.  The rich yolk oozes deliciously over a piece of hearty toast, add a little avocado and it makes the perfect breakfast.  I've poached plenty of eggs in the past, but I learned a little trick that helps the whites to stay together even better than the traditional way of poaching them in water spiked with vinegar.  By simply dropping the whole eggs in the boiling water for 10 seconds the whites firm up inside the shells just enough to keep them together once they are cracked.  Thank you PBS and Julia Child!!

 Perfect Poached Eggs

1 egg
1 tablespoon white vinegar

Heat water in a medium saucepan until lightly boiling.  Add vinegar and lower heat so it is does not boil too hard.  Add egg and slowly count to 10.  Remove egg and gently crack it and add to simmering water.  Simmer for about 3 minutes, or until whites firm up and do not jiggle too much.  Remove with a slotted spoon.

*It also works to poach a bunch of eggs and keep them on a warmed plate.  When you are ready to serve you can quickly slip them into hot water for a few seconds to bring them up to temp.  (Do not try heating them in the microwave or they may explode.  You can microwave a mug of water and then slip the egg into the heated water for a minute.)

Make Ahead Breakfast Burritos

I'm always on the search for make ahead dishes that are easy to reheat in the morning.  On weekdays my husband leaves the house before the sun is up and heads to the gym for an early workout or swim.  I often find myself scrambling to prepare something the night before, so I decided to make a huge batch of breakfast burritos and store them in the freezer so that he can grab one on those days when I don't have time to prepare anything fresh.  These burritos are packed with a hearty mix of roasted potatoes, sausage, peppers, onion, and cheese.  I made enough filling to make 20 burritos which are the perfect size to grab and eat on the go.  They should last in the freezer for months, but I'm willing to bet they won't last more than a few weeks since the kids kept an eye on me while I was assembling them!

Breakfast Burritos

4 russet potatoes
1 small onion, diced
1 red and/or green pepper, diced
1/2-1 pounds breakfast sausage
12 eggs
1 cup milk
1-2 cups grated cheese (I used colby/jack)
20 taco shells
olive oil
salt and pepper
steak seasoning/season all

Line a baking sheet with parchment paper and preheat oven to 400°F.  Wash potatoes and cut into 1 inch cubes.  Put potatoes on baking sheet and drizzle with olive oil.  Season with salt and pepper and your favorite mix of spices.  (I used a steak seasoning mix and a little rosemary.)  Toss to coat and bake for 20-30 minutes or until fork tender, remove and cool.
Heat a drizzle of olive oil in a large sauté pan over medium and add onion and peppers.  Cook 3-4 minutes and then add breakfast sausage.  Cook until vegetables are tender and sausage is cooked through.  Remove and let cool in a large bowl.
Using same pan add a pat of butter.  Whisk eggs, milk, salt and pepper in a large bowl and then add to sauté pan.  Cook until eggs are set and no liquid remains.  Add to bowl with sausage mixture, let cool.  Add cooled potatoes to mixture.
Once mixture has cooled completely, add grated cheese.  Heat 2-3 taco shells in the microwave for 20 seconds to make them pliable and add a large scoop of filling.  Roll burrito up and wrap it in foil or plastic wrap.  (We unwrap ours before heating so I use foil.)  Place wrapped burritos in large ziplock bags and store in freezer.
*I defrost one in the fridge the night before and then my husband heats them for about 45 seconds in the morning.  You could heat directly from the microwave if you desire.  Adjust microwave time accordingly.)

Vegetable Quiche with a Rosemary Crust

I've been on a mission the past few months to come up with some new items to enjoy for breakfast. The kids really enjoy muffins, pancakes, waffles, and other bready breakfast items, but I need food that has more fuel and staying power than that.  So, I've been trying to make a few things that I can have in the fridge to grab for my own breakfast while still giving them the options that they enjoy.  I recently made this quiche for dinner and then I had the leftovers for breakfast the next two days in a row.  It was yummy and satisfying and I wasn't required to do any additional work to feed myself a healthy breakfast during those busy weekday mornings.

Vegetable Quiche
for the rosemary crust:
1 1/2 cups flour
1/2 t salt
1/2 cus plus 2 T vegetable shortening
1 T fresh chopped rosemary
1 egg
3-5 T ice cold water
1/2 T white vinegar

Stir the flour and salt together and then cut the vegetable shortening in with a pastry cutter until mixture looks like coarse meal.  Add rosemary.  In a separate bowl beat the egg with 3 T water and vinegar until it comes together.  Add half of the egg mixture to the flour mixture and stir with a fork adding more water as necessary until it comes together and just starts to form a ball.
Lightly dust your work surface with water and turn dough out onto surface and form it into a ball and lightly knead until it just looks incorporated.  Form into a disk and wrap with plastic wrap and refrigerate for 30 minutes or more.

for the filling:
1 T butter
1 small onion, diced
1 clove garlic, minced
1/2 cup red pepper, diced
4 oz spinach
1 cup cherry tomatoes, halved
5 eggs
1/4 cup milk
1/4 parmesan cheese, plus 1 T for top
1/2 cup jack or cheddar cheese
salt and pepper

Melt butter in a medium saute pan and add the onion and cook until it begins to soften.  Add garlic, red pepper, and seasonings and cook an additional 5 minutes.  Add spinach and cook until spinach wilts...remove from heat and allow to cool.  In a medium bowl beat the eggs, milk, parmesan cheese, and salt and pepper.  Add cooled vegetable mixture and cherry tomatoes.

To assemble:
Roll out dough and line a 9-inch pie pan, prick crust with a fork.  Bake at 400 degrees for 7-10 minutes or until slightly brown.  Reduce heat to 350 degrees.  Add egg mixture to crust and bake for 45 minutes or until center is set and knife comes out clean when inserted.  Remove from oven, sprinkle remaining cheese on top and bake an additional 5 minutes or until cheese is melted.

Crustless Quiche

On nights where we are gone for soccer practices or games I need to have something prepped and ready to eat the moment we come home so that we can avoid stopping somewhere on the way or snacking on things because we are too famished to wait for dinner.  Many nights I will have soups, stews, crock pot meals, quesadillas, or grilled sandwiches ready to go at a moments notice.  The other day I looked in the fridge and saw that I was running low on everything...so I threw this quiche together and was delighted that it turned out so great.  You really can't go wrong with additions to the egg base...bacon, ham, peppers, cooked onions or leeks, mushrooms, and more would be great flavors to add in.  It is a great way to use up lots of bits that are leftover from meals you made throughout the week.

Crustless Quiche

4 eggs

1 cup milk

1 cup spinach

1/2 cup cooked protein - I had leftover cooked turkey meatballs

10 cheery tomatoes, halved

1/2 cup broccoli florets

1/2 cup cauliflower florets

2 T chives

1/2-1 cup shredded cheese

salt and pepper

Mix everything in a bowl and pour into a prepared glass pie pan.   Bake at 350 degrees for 35-40 minutes or until egg mixture is set and most of the moisture is gone from the bottom on the pan.  Serve with a salad and a toasted bagel, pita, or hearty bread.

Sweet Corn with Spinach and Egg

I have another super simple egg recipe for you today.  This one uses fresh sweet corn and spinach.  I bought half a dozen ears of corn from a farm stand and then boiled all of them for a few minutes.  I cut all of the kernels off into a bowl and then I stored it in the fridge and used it to make quick and easy breakfast or lunch dishes throughout the week.   Prepping ingredients in advance and making quick dishes helps me to eat healthy even when in a hurry to get the kids off to school on time.  This is one of my new favorite breakfast dishes.

Sweet Corn with Spinach and Egg

3/4 cup fresh corn kernels

1 cup spinach leaves

1 egg

1 T butter

salt and pepper

In a small sauté pan add a pat of butter and melt.  Add corn and spinach and cook until spinach is wilted and corn is heated through.  Season with salt and pepper and then transfer to a small plate.  Wipe pan with paper towel if desired and add a second small pat of butter and fry egg.  Place cooked egg on top of corn mixture and season with salt and pepper.  Serve with toasted pita bread.

Baked Eggs

My husband went nuts over these baked eggs after the first bite.  He loves them and so do I.  They are really delicious and will elevate your breakfast experience.  It also makes a delightful breakfast in bed!!

Baked Eggs
Makes 2
1 T butter
1 small leek, white part only, washed and thinly sliced
1 large shallot, chopped
2 cups spinach washed and roughly chopped
2 slices canadian bacon or ham
2 large eggs
heavy cream
chives
cumin
salt
pepper

Preheat oven to 400 degrees and place two 8-oz buttered ramekins in a larger pan.  Melt butter into a medium sauté pan and cook leek and shallot until soft 7-10 minutes.  Add spinach salt, pepper, and cumin and stir until wilted.
Divide the filling into the two ramekins,  add a layer of canadian bacon or ham and then carefully break 1 egg into each ramekin.  Pour cream around each yolk, make sure that you do not cover the yolk.  Season the top with additional salt and pepper and then pour boiling water into the large pan and make sure the water comes halfway up on each ramekin.  Place in oven for 10-12 minutes until egg is set but yolk is still soft.  Remove and top with chopped chives and serve with crusty bread for dipping.

The Omelet Roll

This omelet roll is delightful...it is easy to put together, quick to bake, and impressive to serve.  It also lends itself to so many different flavor combinations.  I did a ham and cheese with chives, but it would taste great with any number of things including bacon, roasted vegetables, salsa, add a little grainy mustard between the egg and ham layer, change out the cheeses, etc.  I made this a light version by using 3 whole eggs and 3 egg whites, you can't tell that it is even missing the extra calories. Give it a try!

The Omelet Roll
3 whole eggs
3 egg whites
1/3 cup flour
1 cup milk
6-8 thin slices deli ham
cheddar cheese
chives or green onions
salt and pepper

Preheat oven to 375 degrees.  Prepare a 9x13 inch pan with cooking spray and parchment paper.  (I like to use both because the parchment paper makes it so much easier to roll the omelet.)  Whisk together the eggs, milk, flour, chives, salt, and pepper.  Add to the prepared cookie sheet.  Bake in oven for 15-20 minutes or until eggs are set and feel firm.  Remove from oven and sprinkle with grated cheese and add a layer of ham.  Begin rolling omelet.  Center omelet onto middle of pan or serving tray and sprinkle with additional cheese and chives before serving.  Slice and enjoy.

Omelets

On a pretty regular basis we are the recipients of dozens of farm fresh eggs when my in-laws visit from Michigan. They pick them up and deliver them to us and all of my sister-in-laws. The last time they came I think both of my in-laws picked up eggs without knowing the other had and they brought a surplus. We ended up with dozens (and dozens) of eggs. So, we have been having a lot of eggs: omelets, poached on taost, hard boiled, frittatas, baking them in breads, and more.
Grace and I have been eating a lot of spinach, green onion, and cheese omelets. We like them with ketchup...and toasted bread. We eat them for lunch when it's just the two of us. I usually put a whole egg and two egg whites in the omelet so that it is a little lighter. How do you like your eggs?

Spinach, Green Onion, and Cheese Omelet
1 whole egg and 2 egg whites
a splash of milk
salt and pepper to taste
a small handful of fresh spinach
1 green onion
1/4 cup (more or less) of your favorite cheese
Heat a pan over medium low. Melt a small pat of butter in the pan. Crack the eggs into a small mixing bowl with the milk, salt, and pepper. Mix thouroughly. Add to warm pan. Sprinkle egg mixture with spinach (I like to tear the leaves before tossing in) and I cut the green onion with a pair of kitchen shears directly into the pan. Once the bottom of the omelet is set, lift up the sides with a spatula and tilt the pan to get some of the uncooked liquid to go underneath and cook. Alternately, I sometimes let the bottom set up and then broil the top for a few seconds to finish cooking. Sprinkle with cheese and fold over to serve if desired.

We also like to mix in some of these from time to time : feta cheese, ham, mushrooms, or roasted veggies.

Breakfast Toasts

These two breakfast toasts were inspired by two Barefoot Contessa recipes I have made before as appetizers. The first makes a great appetizer without the egg on top...but makes an even more delicious and complete breakfast "toast." I think the egg really enhances the entire dish. The second is super simple. Here I used a store-bought ricotta cheese and added a little flavor with green onions. The original recipe uses multiple herbs with dill being the main flavor component you taste...but this simpler version turned out super tasty as well.
1 Tuscan-style loaf, sliced
1 clove garlic, peeled
3-4 oz. prosciutto
6 eggs, cooked over easy
fresh mozzarella cheese
1 cup fresh ricotta cheese
2 green onions, thinly sliced
parsley
salt and pepper

Cut 6 slices of toast in half and lay out on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place under broiler until browned and crisp on edges. Remove and rub with clove of garlic while still the bread is still hot.
Lay a few slices of prosciutto on 6 of the slices of bread. Place a slice of fresh mozzarella on top of each or grate some regular mozzarella cheese on top. Place one egg on top of each toast and sprinkle with chopped parsley. In a bowl, mix ricotta cheese, sliced green onion, salt and pepper. Spread mixture onto each of the remaining 6 slices of toast. Enjoy with a hot cup of tea for a delicious breakfast!

Cookbook Review: Organically Raised

Feeding my children good food has always been a primary goal of mine. I used to make their baby food when they were starting solids and now I try to give them a variety of foods and I always encourage them to try new things. Sometimes we get stuck in a rut though and we keep eating the same things. For breakfast we rotate scrambled eggs, pancakes, oatmeal, and a traditional Arab breakfast. While these are generally healthy, and tasty, things have started to get boring lately!
So, I was delighted when I was contacted to check out a new organic cookbook made especially for babies and toddlers. It is titled Organically Raised which peeked my interest immediately. I have been more conscious about the foods I buy and prepare lately and this cookbook gave me a little boost. Last week we started testing out the new recipes and we've made a handful of them and have been pleasantly surprised. They are all super healthy and most of the recipes have an extra punch of nutrients from the use of flaxseed, sesame seeds, or ground nuts. Best of all, you'd never know you are eating healthier...the food just tastes good. Along with the recipes this book also contains a lot of information about ways to incorporate extra nutrients in our everyday food. It has tips throughout as well...did you know agave is a natural sweetener and even diabetics can eat it since it has a low score on the glycemic index?? I didn't know that.
First up...eggs! We are loving these new scrambled eggs with feta and basil since the normal scrambled eggs were plain and boring. The moment I added the basil Gabe perked up and came bouncing into the kitchen asking me what smelled so good. He and Grace both loved the eggs and even asked for seconds. The next thing I tried was a recipe for whole wheat apple waffles. These were definitely tasty!! I did switch up the flour from 100% whole wheat to a 50/50 mix of all purpose and wheat since it was just a little too healthy for us. I ate mine straight out of the wafflemaker but there is a recipe for some agave cinnamon syrup to accompany the waffles that is de-li-cious! The kids ate it up and Gabe even said "Mom will you promise to keep making this syrup." Good, huh?
For lunch the other day we tried these black beans burgers. This was definitely a healthy alternative to a traditional burger, while the kids ate them up, it was a little more difficult to pass these off as "burgers." They actually seemed to like the bean mixture prior to baking better then the finished product. I think grilling them in a grill pan or sauteing them might go over a little better. I'll have to try them in a bun with some lettuce also.
The biggest hit so far was the simplest of recipes. We made these quick and easy peanut butter balls...the recipe called for almond butter which I didn't have, so I subbed in peanut butter and it was an instant hit. The kids have been asking for them each day and even wanted to take them along on a picnic so their friends could try them out too.
Overall this cookbook definitely fits into our healthy lifestyle and I have enjoyed trying some new and delicious recipes. It would make a great gift for any new mom and has recipes for infants just starting on solids as well as recipes for the whole family to enjoy. There are standards like pancakes, mac and cheese, pizza, and more adventurous things like seared halibut, sushi, and lavender cupcakes. I am looking forward to making my way through the entire cookbook!
Check it out here:
Organically Raised Conscious Cooking for Babies and Toddlers by Anni Daulter

Appetizing Dinner

The other night I felt like grazing...no heavy meal needed. We had gone out to lunch, so I wanted something light and easy for dinner. I made shrimp scampi for my some, a variety plate for my daughter with all her favorites, and crostini and a ratatouille-type dish for my husband and myself. It was different and fun. Everyone was happy and it wasn't much work.

Ratatouille with a Baked Egg
I only made two small portions, but this could easily be doubled or tripled.

Large dice:
1/2 zucchini
1/2 red onion
1/2 red pepper
1/2 green pepper
1 large tomato
1/2 cup sliced mushrooms
salt
pepper
1 tsp chopped rosemary
2 eggs
Heat oven to 400 degrees. Line a baking sheet with foil and spread all vegetables out on tray. Drizzle with olive oil and seaaon with salt, pepper, and rosemary. Roast for 25 minutes. Place half of the vegetables in each greased ramekin. Make a depression in the middle of each ramekin. Crack one egg in each dish. Bake for an additional 12 minutes or until egg is set. Serve with toasted baguette.

Baked Egg Cups

These petite baked eggs are so simple and easy you'll be kicking yourself for not discovering them sooner. They are so impressive for the amount of effort required that you'll want to have a brunch party just to serve them to guests. Try them, you'll be glad you did.

Baked Egg Cups
Make as few or many as you like. This morning I put one in the muffin tin and threw in a couple of muffins I had in the freezer for my son. Both baked up perfectly together.
1 egg
1 slice ham (I used honey cured.)
salt
pepper
herbs of your choice (I used a mix called Bouquet Garni)


Spray muffin tin with cooking spray. Place 1 (or 2) pieces of deli ham in each cup. Crack an egg into the ham-lined cup. Sprinkle with salt, pepper, and herbs. Bake for 10 to 15 minutes at 375 degrees. I also broil for 1 minute at the end since I can't handle a "jiggly" egg white, but do as you like.

Bacon and Egg Crostini

We've had a couple of rough nights in our house. Gabe developed a double ear infection the other day. He seems fine most of the day and then the terrible drainage begins a couple hours after putting him to bed. Once it starts he's up repeatedly through the night and he isn't easily consoled. Two nights of interrupted sleep have taken their toll, mainly on my husband. This morning I came down to find the little one sprawled out on top of Joseph...both sound asleep on the couch with Mickey Mouse playing on the tv. Mickey Mouse happens to be recorded on our Tivo because, at times like these, he is the only one that can bring calmness back into our lives.

Feeling greatly appreciative of Joseph's help I decided to surprise him with a tasty breakfast. I've only tackled poached eggs a time or two, so I was pleased with this morning's outcome. He even had seconds so I know he really liked it.

Bacon and Egg Crostini

1 baguette

olive oil

1 clove garlic

4 slices bacon (cooked-we had leftover from yesterday's BLTs so I just reheated them)

2 eggs

1 tsp vinegar

salt and pepper

flat leaf parsley

Slice bread into two 3/4" slices. Drizzle with olive oil and broil on high until lightly browned. Remove and rub with the raw garlic clove. Place cooked bacon on top of bread. Place in oven (turn the heat off first and they will stay warm from the residual heat.)

Bring a medium pot of water to a simmer, add a splash of vinegar (about 1 teaspoon). Crack each egg into a small cup or bowl. Slide the egg into the water and cook over a low simmer for 3 minutes. Once cooked, remove with a slotted spoon and place on top of the bacon. Poke egg to allow the yolk to ooze out and sprinkle with salt, pepper, and parsley.

Fluffy Eggs

I know, I know, it has been a little quiet around here. I have been playing nursemaid for the past couple of weeks though...does that count as a good excuse? First off my son had tubes put in his ears two weeks ago...he came through it like a champ though. He was all smiles within 5 minutes of coming out of the anesthesthia. My husband, on the other hand, had surgery on Friday and it took hours and hours for him to really come out of it. He is hobbling around and trying to recover.
I've been trying to keep up with everything so I've had limited time to cook.  I've been keeping is easy and made omelets for lunch the other day.  I saw an episode of Diners, Drive-ins, and Dives where the cook put his eggs in the blender and whirred them around before cooking them.  I gave it a try and it did make a fluffier omelet.
 Fluffy Omelet
3 eggs
1/4 c milk
salt and pepper

Place ingredients in blender and turn on high for 30-60 seconds or until foamy and light in color.  Melt 1 t butter in small skillet.  Cook eggs until set and flip if desired.  Grate cheese over half and add any other desired fillings.  Fold over and serve.

Corned Beef Hash

The sales on corned beef were too good to pass up so I grabbed one and brought it home. Last night I decided to use the majority of it to make one of my all-time favorite sandwiches the reuben. For our second delicious meal I made it into a hash with potatoes, onion, and green and red pepper. It made a great breakfast for 2 and Joseph will get to enjoy more leftovers tomorrow morning.

Corned Beef Hash

1 cup cubed corned beef
1/2 onion, diced
1/4 cup green pepper
1/4 cup red pepper
2 cups boiled cubed potatoes
2 T butter
salt and pepper

Melt butter in a large skillet. Add onions and peppers and saute for 4-5 minutes or until tender. Add corned beef and potatoes and season to taste. Continue cooking for 5-6 minutes or until potatoes are heated thru and browned on all sides. Serve with your favorite type of eggs and toast (and ketchup in my case.)

Shrimp Wonton Salad

Tonight's meal was full of flavor. We had Shrimp and Avocado Salads, Wonton Wrapped Prawns, and we even had light and crispy Meringues for dessert.  This shrimp and avocado salad is worth the effort it takes to fry the wontons.

Shrimp and avocado salad with crispy wontons
adapted from wok by Vicki Liley

Grapefruit Dressing
1/4 cup grapefruit juice
1/4 cup olive oil
2 t brown sugar
1 T white wine vinegar
1 t peeled and grated fresh ginger

Salad
2 T vegetable oil, plus 3 cups for frying
3 cloves garlic, crushed
20 jumbo shrimp
12 wonton wrappers
1/2 avocado, peeled, pitted, and chopped
1 tomato, chopped
1/2 red onion or 1 shallot, chopped
1/4 cup chopped fresh cilantro or parsley

To make the dressing, place grapefruit juice, olive oil, sugar, vinegar, and ginger in a screw-top jar. Shake well to combine and set aside.
To make salad, in a wok over medium-high heat, warm 2 tablespoons oil Add garlic and stir-fry until aromatic, about 1 minutes. Raise heat to high, add shrimp and stir-fry until shrimp change color. Remove. Heat 3 cups oil in wok until it reaches 375 degrees. Working in batches, add wonton wrappers and fry until golden and crisp, about 1 minute. Remove and set aside.
In a bowl, combine avocado, tomato, onion, and parsley/cilantro. Add shrimp and grapefruit dressing and gently stir. Cover and allow to stand for 10 minutes to develop the flavors.
Place one wonton on each plate and top with salad. Add another wonton and layer salad. Top with third wonton and serve immediately.

Meringueadapted from Bills Food by Bill Granger
4 egg whites
a pinch of salt
1 cup sugar

Preheat oven to 250 degrees. Place the egg whiteand salt in a clean, dry bowl and whisk until soft peaks form. Add the sugar 1 tablespoon at a time, whisking until a glossy, stiff mixture forms.
Spoon out 8 meringues onto a baking tray lined with parchment paper and bake for 1 1/4 hours. Remove from the oven and allow to cool.
Top with whipped cream, berries, and sauce.

Individual Sausage and Egg Casseroles

These individual casseroles were very tasty and a nice diversion from the sweet breakfast items that we usually indulge in during the weekend. They were quick to assemble and once in the oven I had time to clean up the kitchen before eating.

Individual Sausage and Egg Casseroles
1/4 lb italian sausage
1/4 cup diced onion
1/4 cup diced red bell pepper
4 eggs
1/4 cup milk
3/4 cup shredded sharp cheddar cheese
2 cups cubed bread
salt
pepper

Preheat over to 350 degrees. Brown sausage in a skillet. Add in onion and bell pepper after the sausage has rendered a little fat. While the sausage browns, grease two ramekins and layer in the bread and cheese. In a bowl combine eggs, milk, salt, and pepper; mix thouroughly. Pour egg mixture over bread and cheese. Top with browned sausage mixture. Bake for 45-50 minutes.