Quick and Easy Brazilian Spicy Cheese Bread (GF)... and an idea.

Blender Brazilian Spicy Cheese Bread (GF)... and an idea. While I've made and posted the Brazilian  cheese breads (pao de queijo) before, this version is much, much easier! So easy in fact, that I've made them way too many times than I should have:). They are so delicious that you don't realize how quickly they disappear! And I love the amount it makes... not too many, nor too few. 

When I first made the first batch, I wanted them to be more mochi-like in texture because I like them chewy. But then I noticed something interesting with a pan that I had left a little longer in the oven. They no longer had the mochi like interior, especially after I had allowed them to cool. They froze extremely well and when I defrosted them some time later, I found the chewy texture had completely disappeared. Inside they were a bit hollow, which immediately reminded me of the pate choux pastry used to make eclairs/profiteroles... 

Of course my mind started thinking of all the possibilities. I just knew they would be wonderful as little "breads" that I could fill, to use for an afternoon tea sandwich... or even for an appetizer when I needed to make something for the gluten intolerant. And so I quickly filled the breads with an egg salad, and they were simply wonderful! My husband really loved these. The cheese flavor complimented the egg...  and well,  it was a win-win situation:). Hope you enjoy...

Tip: You can freeze the breads to use later and fill them if you like. To fill, simply cut the tops while still semi-frozen, scoop out some of the bread interior and then defrost completely.  Fill with your favorite filling... you can use them as a gluten-free appetizer or "sandwich" for afternoon tea.  

Ingredients: Now while I made these to be spicy, you can certainly make them without any chile:)... 

1 egg, at room temperature (I'll be honest, it's not always at room temp:)

1/3 cup extra light olive oil

2/3 cup milk

1 1/2 cups (170 grams) tapioca starch

1 cup medium packed (100 grams) grated cheese of choice*

1 teaspoon salt, or to taste

1/4-1 teaspoon togarashi chile flakes, can use any finely ground chile/adjust amount to taste/ or skip

*can use mozzarella, cheddar, parmesan, gryuere, or combination of hard cheeses, etc.

Directions:

• Preheat the oven to 400°F. 
• Grease 3 mini muffin tins generously. My tins are really mini... so if yours are bigger you might not need 3 tins, but you might need to adjust baking time to allow for the bigger tin.

1. Place all ingredients in blender and blend until smooth.

2. Divide batter into the mini muffin tins wells, filling the well to the top.

3. Bake in the oven for 12 -14 minutes, until all puffy and lightly browned.  

4. Eat while warm or save to reheat later... or simply freeze for later.

NOTE: If you want a more mochi-like interior, bake until breads barely get any color... if you want to have them on the drier side, bake a  minute or 2 longer or until the breads catch a bit more golden color. To dry them even further, turn off oven and allow the breads to cool in oven with door slightly open. Check on them though... and remove when you feel they have dried up enough. 

I filled mine with an egg salad, but tuna or chicken salad would work well... as well as other fillings of choice.

French Style Omelette... with herbs and cheese.

French Style Omelette... with herbs and cheese. With summer in full bloom, my garden has yielded plenty of herbs... mostly in stages throughout the summer season.However, I don't always use all the herbs growing, as some of it goes to seed rather quickly. But somehow, parsley and chives have been plentiful all summer long. And so recently I was determined to use some of them in a dish...

For some time now we've been buying local farm fresh eggs and love their taste. As of late though, we've been able to get them delivered in town which makes it much easier for us... eliminates the long drive down to the farm. In any case, my husband ends up picking them up during the work week and brings them home... right around lunch time. It's the perfect time to make a super quick and delicious meal... with ingredients I have on hand. Ingredients that are super fresh. And of course an omelette is always welcome.... but the French style makes it especially nice.

The French style omelette is different than a regular omelette in that it is much creamier.... has small curds rather than large. And it also has a smooth surface that lacks the usual golden color found in regular omelettes. Traditionally, the omelette is stuffed with herbs or cheese and then rolled in a cylinder. Looks pretty fancy. And when you think about it... it's just eggs:). 

But making the omelette does take some practice. However, once you learn the technique it's real fun to do. And you can easily change it up by using different fillings and herbs... or if you want, you can even leave it plain. But a good French omelette is almost custard-like in texture... so you don't want to over cook and have the center be dry. Unless of course you prefer it that way:).

There are a ton of videos online that show you how to make the French style omelette, but I've only included a link to the more traditional technique mastered by Jacques Pepin. You'll find the link below. I fold mine a bit different than Jacques Pepin, just because I find it easier for me(and it's not so wet inside)....but feel free to use whatever folding method works for you. Hope you enjoy...     

Note: While I used herbs I had in my garden(parsley, dill and garlic chives) you can use whatever herbs you like ... classic combination is chives, tarragon, chervil and parsley.

Tip: If you would like to see a video of the technique you can see Jacques Pepin making the French omelette HERE . Practice does make "perfect":)...

  

You will need:

2 ex-large farm fresh eggs

1 TBS butter( now, I'll be honest, I also use oil)

2-3 tsps fresh herbs of choice*

salt and pepper to taste

*I used regular chives, garlic chives, parsley, dill... can use tarragon, chervil,etc. or chives only.

Additional Filling: optional, can use other fillings of choice like cooked vegetables or meat.

1-2 TBS grated cheese (gruyere, jarlsberg, or whatever cheese you like and have on hand)

Directions:

1. Finely chop herbs of choice. Set aside. Grate cheese if using and set aside.

2. Crack eggs and beat well. I love to use my chopsticks, but you can use a fork or rubber spatula. 

3. Season eggs with salt and pepper and add the herbs. Mix to combine.

 

4. Heat a 6 inch non-stick skillet on medium heat. Add a pad of butter and allow it to melt and sizzle.

5. Lower heat to low and pour the eggs in the hot buttered skillet. With one hand, using your chopsticks, fork or rubber spatula,mix the eggs continuously but gently.... while all along shaking the skillet back and forth with the other hand.... until mixture resembles small curds surrounded by liquid egg. 

6. Stop moving the pan and scrambling the eggs and allow the eggs to set for 30 seconds or so.... making sure the top is still somewhat wet.  

7. Remove skillet from heat and use the chopsticks or a rubber spatula go around the edge to release the sides, making sure the omelette can easily move in the pan.

7. Tilt the pan so that 1/3 of the omelette is sitting in the "lip" of the skillet, sprinkle the cheese in the "nook"and fold the omelette in thirds(like a letter) using a spatula if needed. Place it back on the heat to set a bit (only if you feel it needs it) then roll it onto a plate... making sure the fold is underneath.

8. Form the omelette into a pointed long cylinder shape. Serve immediately.

OPTIONAL: Brush the top with a bit of melted butter. 

Greek Yoghurt Souffle... orange flavored.

Greek Yoghurt Souffle... orange flavored and cheesecake-like. Souffles. Light and airy. Pillowy soft. They are the perfect dessert that's sure to impress. Relatively easy to make, with lots of variations.... be it sweet or savory. But it's always the egg whites that give souffles the beautiful fluffy rise. And once you get the hang of folding the whites into the batter without it deflating, the souffles can actually be prepped and baked within a half hour. You can make a rich and decadent souffle, but you can also opt to make a lower fat version.

I've been wanting to make a yoghurt souffle for some time now. So the other day, when I noticed an almost empty container of Greek yoghurt in my fridge, I knew the time had finally come to try the recipe. Actually, I was hoping I would have enough yoghurt to make the full recipe... but it sure didn't look like I would. However, with a bit of scraping, I managed to just get a full cup:). And in no time at all,  I started whipping the egg whites. Interestingly enough, I didn't even have the egg whites at room temperature(oops!)... but it worked well enough. Ideally the warmer the egg whites, the fluffier they whip. 

I decided to add a bit of orange peel to upgrade the flavor a bit. Wanted that extra touch. But the yoghurt souffle was simply delicious! I have to tell you, it almost tasted like cheesecake... almost, though it's probably leaning more towards the Japanese cheesecake I posted some time ago... but without all the work involved:). The souffle is not heavy or overly sweet. I find it just right.

While you can serve the souffles with a simple dusting of icing sugar, you can make it a bit more elegant by adding a chocolate sauce, a raspberry coulis,  or a drizzle of honey with fresh fruits.  We tried one of the cooled souffles with a bit of raspberry sauce... and it was fantastic! Loved it. And what a simple dessert that can be made in a variety of ways.  

While the original recipe goes back to Alice Medrich's sour cream souffle, I like the the use of Greek yoghurt in this version. It's light and lower in calories, plus I always seem to have some yoghurt on hand. However, I would love to try the sour cream souffle as well and  play around with various additions such as adding chocolate chunks, berries, etc. Hope you enjoy....    

Note: Souffles normally tend to "fall" within 5- 10 minutes  of removal from oven... but they are still light and airy even after they've settled.

Tip: It is very important that you butter/sugar the ramekins very well. Any spots that are not buttered will make the souffle batter "catch" ... and this will hinder the souffle from rising to it's full potential.

You will need: inspired by Jules Food and originally adapted from Alice Medrich's Sour Cream Souffle

Combine:

1 cup Greek plain yogurt( I used Fage 0% fat)

3 large egg yolks, room temperature

3 TBS all-purpose flour

pinch of salt

1 tsp vanilla extract

2 tsps finely grated orange zest

Whip until foamy:

3 large egg whites, room temperature

1/8 teaspoon cream of tartar

Slowly add in and whip to soft/medium peaks:

1/4 cup sugar

Additional:

butter and sugar, for ramekins

icing sugar, chocolate sauce, fresh fruit, etc

Directions:

• Preheat the oven to 375F.
• Butter six 6-oz. ramekins and coat with sugar completely. You can use smaller ramekins, which is what I ended up doing with some.... you may need to adjust baking time.
• Set buttered and sugared ramekins on a baking sheet.

1. In a large mixing bowl, whisk together yogurt, egg yolks, flour, salt, vanilla extract and orange zest.

2. In a mixing bowl, add  egg whites with the cream of tartar. Beat egg whites and cream of tartar until foamy and almost to the soft peak. 

3. Gradually stream in the sugar and continue to beat until all sugar has incorporated and whites are at  a soft peak to medium peak stage.

4. Using a spatula add 1/3 of the egg whites to the egg yolk mixture. Gently fold so as not to deflate any air. Repeat 2 more times until all egg whites have been folded in and all egg whites have been fully incorporated.

5. Divide mixture evenly into ramekins, using about 1/2 cup  for the 6 oz ramekin, and less for smaller ramekins. Leave ramekins on the baking tray and place in oven.

6. Bake for about 15 minutes, until evenly risen and lightly browned.

7. Serve immediately. 

Note: You can also allow souffle to cool and serve it as  "cheesecake". Just remove from ramekin and place  on plate with a dusting of icing sugar... or with fresh fruit, chocolate sauce, raspberry coulis, etc.

Fluffy Baked Veggie Omelette

Fluffy Baked Veggie Omelette.  Have you ever wanted to make a fluffy omelette that doesn't deflate immediately after being plated?  Most times I don't mind a flat omelette. But every once in a while I like to use eggs as a vehicle for  adding lots of vegetables.... and making a meal of it. I know you can make a frittata, where you can add all sorts of ingredients, mix it all up and then bake it. Frittatas are wonderful for using up leftovers, and it does make a great dish.  But you know,  sometimes when I want the eggs to look pretty, I like to separate the vegetables and eggs a bit....so they stand apart somewhat, without being all muddled up. This technique of making a fluffy omelette does just that.

Because there's an extra step of separating the eggs, it might seem like too much work. But whipping the egg whites till stiff adds extra volume... which in the end, makes a super fluffy omelette. And the nice part is that just a few eggs will "stretch" the dish quite a bit more.... so you could serve a few extra people. It's also nice to be able to bake the omelette for a large group without doing individual omelettes. You can use a few pans or skillets, adjust ingredients and bake them all at once. 

Sometimes I like to roll up the filled omelette and slice it... makes a perfect starter. You can be creative with the fillings, just as you would a frittata.... except it looks different. Sort of varies the eggs up a bit.  But you can also use the technique of baking the fluffy omelette, and then use it as a "wrap" to stuff it with all sorts of additions, like shredded meat, cooked shrimp, crab, sprouted grains, avocado, etc... you can definitely be as creative as you like. Hope you enjoy...    

Note: ADDITIONS: You can add any meat you like, bacon, sausage, etc.... and any veggies of choice.

Tip: While I chose to make this in a square pan, you can also make this in a regular large non-stick skillet. It will be a circle, so you will just need to fold in half  after it's been baked... just as you would a  regular omelette.

You will need:

Fluffy Eggs

4 eggs, separated

2 TBS, melted butter, or to taste

salt/pepper to taste

1/8 tsp cream of tartar, optional (helps the eggs whites stay fluffier)

Vegetables  of choice... fresh or lightly sauteed.  I sauteed my asparagus and pepper lightly. Veggies I used below.

5 asparagus stalks, cut up

1/3 of a red bell pepper, chopped

a drizzle of oil

1 green onion, chopped

chopped cilantro, to taste

1/2 cup shredded mozzarella cheese

extra oil/melted butter for pan

Serve with:

Salsa of choice

Directions:

• Butter a large skillet(or 2 smaller skillets)... or line a baking pan( about 8x8 or 9x9) with parchment paper that's been buttered or oiled.

1.  Separate eggs in two bowls. Add cream of tartar( if using) to egg whites and whip(using a mixer is easiest, but you can do it by hand it just takes a bit of arm strength) until almost stiff peaks form... about 3 minutes. Set aside.

2.  Melt butter and add to egg yolks. Season with salt/pepper and whisk to combine.

3. Add yolks to whipped egg whites and fold gently(so as not to deflate) until no more white streaks can be seen. Pour in a buttered skillet/s... or in a buttered/oiled parchment paper lined baking pan. Spread and level out evenly. Set aside.

• Preheat oven to 375 deg F. I used my toaster oven.

1. In a skillet, add a drizzle of oil and saute vegetables for a couple of minutes or until it starts to soften but is still firm. Season with a bit of salt and pepper  ... I used asparagus and red bell pepper, but you can use other vegetables of choice. 

2.  Add the sauteed vegetables evenly over the eggs. Sprinkle chopped green onions and cheese evenly as well.

3. Bake in preheated oven for 8-10 minutes... or until set in the middle and eggs spring back when touched.    

4. Remove omelette from oven and sprinkle with fresh chopped cilantro. If using a skillet,  remove the omelette unto a plate and fold in half. If using an oven pan, remove omelette with the parchment paper unto a board. Roll the omelette(with the help of the parchment paper) into a log. Remove parchment paper.  

5. Serve with salsa of choice if desired.

Pickled Rainbow Chard Stems... and Sauteed Chard with Eggs

Pickled Rainbow Chard Stems... and Sauteed Chard with Eggs. Growing up I ate lots of  pickled vegetables, and even to this day I love pickled vegetables. It was mostly during the winter that my mom would  fill a barrel full of pickled vegetables that included carrots, cauliflower, green tomatoes, cabbage, peppers etc. Sometimes she would  have smaller jars  filled with pickling cucumbers, or jars filled with red bell peppers. Every so often she would stuff red bell peppers with shredded cabbage, sometimes adding shredded carrots to the cabbage to make them different. She would allow these vegetables to pickle over a matter of weeks.... where fermentation would do it's work.  We always looked forward to the vegetables and they didn't last long. Pickled vegetables went so well with stews or as a side to some sort of meat dish. I still pickle from time to time... though sometimes I opt for the quicker version of  "pickling".... just because I don't have the patience. Fermentation though, is ideal.  

So from time to time, I enjoy making the pickled carrots and daikon, a recipe I posted some time ago. But I will be honest, I don't necessarily use it for sandwiches only. I love the crunch of the vegetables and find them wonderful just to eat on their own... as a snack:).  In any case, the other day, I ended up seeing these beautiful bunches of rainbow chard at our local organic store. Was going there only to pick up some vitamins, but they looked so pretty that I couldn't resist. Ended buying a bunch. 

I thought of  using the chard leaves to make a simple lunch... reminiscent of spinach and eggs. I remembered my mom making spinach and eggs for us when we were little, so I was inspired to make the sauteed chard recipe which I'm sharing below. It was quite delicious and very quick to put together. And really, anything that has an egg on top will make the dish that more enjoyable for me:). 

The rainbow chard stems were so beautiful, that I quickly decided to pickle them... and since I had plenty of celery and carrots on hand I added some as well... to  sort of "stretch" the vegetables a bit. Actually, I ended up making a jar with just carrots and celery only, because I had some extra pickling brine and not enough of the chard stems. In any case, the pickled vegetables were delicious and a wonderful way to use up the chard stems... loved the colors! They aren't too sweet as other quick-pickle versions out there, and actually you can adjust the vinegar amount to taste.

The pickled vegetables are great chopped up and put in salads of all kinds... great in potato and egg salads especially. They are equally good as a side dish/ appetizer... or put in sandwiches as well. So here's a couple of recipes using the beautiful rainbow chard ... gluten-free and good for you. Hope you enjoy...         

Pickled Rainbow Chard Stems... with celery and carrots.

Note: The pickled vegetables are best after they've been brined at least a day... and they get more flavor as the days go by, but the color from the stems sort of leech out after a few days.   

You will need:

Vegetables:

stems from one bunch of rainbow chard, cut in sticks

2 celery stalks, cut in sticks

2 carrots, cut in sticks

extra carrots, celery, chard stems, as needed to use up all the pickling liquid

Pickling Liquid: extra celery and carrots may be needed  to use up all the pickling liquid, otherwise you may need to cut the amount in half

1 1/2 cups warm water

3-6 TBS white vinegar, can add acidity to preference

1 TBS kosher salt

1 TBS sugar

1 garlic, grated or chopped finely

chile peppers(optional)

Directions:

1. Julienne the chard stems, carrots and celery. I like to cut the carrots in long slices on a bias and then cut in strips.

2. Place the chard stems, carrots and celery in clean canning jars.... stacked upright.

3. In a measuring bowl add water, vinegar, salt , sugar and grated garlic. Stir until the salt and sugar have dissolved. You can add a bit more vinegar, if you like a bit more tang.

4. Pour mixture over vegetables in jars. Seal and refrigerate for a day or even longer for better flavor. Enjoy in sandwiches, as a side with  meats, etc.... or chopped up and put in potato salads, egg salads etc.

Sauteed Chard with Poached Eggs

Tip: You can make this spicy by adding some cayenne pepper to the chard. if you like. Feel free to use other types of cheese... I just had some Romano on hand. Of course, you can omit, if you like.

You will need:

bunch of rainbow chard leaves, chopped

1/4 of a medium onion, chopped

2 TBS olive oil

2-4 TBS water, as needed

salt/pepper

3-4 eggs

grating of Romano cheese, to taste

squeeze of Meyer lemon, optional 

Directions:

1. Heat oil in a hot skillet and add the onion. Cook onion until soft and takes on a bit of golden color... about 5 minutes on medium heat.

2. Add chard and a bit of water to help wilt it down. Stir and cook  for a 2-3 minutes. Season with salt and pepper. Squeeze  a bit of Meyer lemon juice over the chard to brighten the flavors... not too much. 

3. Level the chard in the skillet, to make a base for the eggs. Crack the eggs on top of the chard , season with salt and pepper, if desired and cover with a lid.

4. Cook until eggs are set to your liking.... on low heat, so you don't burn the chard. 

5. Grate some Romano cheese over the eggs and chard.     

Chile Relleno Egg Bake

A BLESSED CHRISTMAS TO ALL MY READERS! 

  

  Thank you so much for being a part of my site, for trying out recipes, for sharing your feedback.

Thank you for your encouragement throughout this year.... and for taking the time to comment and email me.

I really appreciate each and everyone of you. 

You've been such a blessing to me!

May the peace of God dwell richly in your homes and may you have His love in your heart this coming year.

  

Chile Relleno Egg Bake... a great brunch dish. I love chile rellenos and I love poblanos. Oh, and I absolutely love eggs. So when I came across this recipe, I instantly knew I'd be making it. What a great combination of ingredients. I mean how could you go wrong with cheese, poblanos and eggs? Of course, you really need to like poblanos... those green peppers that are mildly spicy.

The original recipe required some ground fresh chorizo as part of the filling, but since I didn't have any around, I decided to saute some onion instead... and increase the cheese amount. The nice part about this recipe is that it can easily be made in stages...  you can broil the peppers and skin them the night before, then have them ready to stuff the day of... or you can even stuff the peppers ahead, and simply add the eggs before baking the dish.  In either case, it's a great dish to make for brunch... especially if you have some overnight guests and you don't want to serve the usual omelette. It's a different sort of brunch dish... and you can easily double the recipe and make a larger batch, if you need to do so.

I find this dish best served with some sort of salsa. A store-bought salsa, or  a green tomatillo sauce would work equally well.... even some homemade fresh salsa would be nice. But that's just my personal preference. The dish is quite adaptable... lots of ways to spruce it up and change from time to time. You know, it's really not that crucial that you use queso fresco.... so if you have some bits of cheeses in your fridge that need to be used up.... well, use those instead. And as with all sorts of "stuffed" dishes, you can definitely "hide" other types of tidbits that may be sitting in the fridge.... make good use of them. I could easily see myself adding some sort of cooked ground meat, ham, or chopped mushrooms,... even a bit of cooked quinoa, black beans, etc. But I digress... obviously, I want to make this dish again:).  

If you use a tomato salsa, you can "market" this as a Christmas brunch dish... the red and green colors will fit right in:). And again, thanks for being a reader! Hope you enjoy...

Note: This would be a great gluten-free baked dish... I'm wanting to skip the four altogether next time and see if it works without it. I'm thinking it should...  will probably sacrifice on the height of the eggs though.... just thinking out loud.   

You will need: makes 8x8 baked dish. Inspired by Sunset... can easily double recipe. 

4 poblano chiles

bit of oil

Filling:*

1 medium onion, minced

2-3 TBS oil

2 cups( 8 oz) shredded queso fresco(you could use crumbled cotija cheese, or any cheese of choice, really)

1/2 teaspoon dried oregano 

* can add 1/2 lb fresh ground chorizo and decrease the amount of cheese to 1 cup.

Egg mixture:

6 eggs

3 TBS flour(can use a gluten-free flour)

1/2 teaspoon baking powder

salt to taste

Additional:

1/2-1 cup  shredded jack/monterey/cheddar cheese(a mixture or not)

fresh cilantro, chopped

Serve with:

salsa of choice

Directions:

•  Preheat broiler.  I used my toaster oven. 

1. Wash chiles and rub with a bit of oil all over.

2. Lay chiles in a single layer on a baking sheet. Place baking sheet on top rack about 4 in. from broiler. Cook until chiles are blistering and black, anywhere from 5-10 minutes. Turn chiles over and broil until blistering and black all over, another 5-10 minutes. Time depends on the distance from broiler... just keep an eye on them.

3. Put chiles in a large metal bowl( or a plate) and cover with plastic wrap. Let sit for about 15 minutes.... until softened

4. Peel skin from off chiles, cut off stem ends and remove seeds. Set chiles aside on layers... you can blot dry, if you like.

5. In a large frying pan over medium heat, add oil and onion... cook until onion is soft an da bit golden. add oregano and cook for another minute or two... Set aside.

Note: it is at this point that if you want to use chorizo, you can skip the oil and add the chorizo with the onion, stirring occasionally to break up the meat, and cook until chorizo and onion are cooked through... 5-8 minutes.

• Preheat oven to 375° F. 
• Butter/oil an 8x8 inch baking dish

1. In a  bowl, mix onion( and chorizo, if using), and cheese.... use less cheese if adding chorizo.

2. Stuff chiles with mixture and lay them in an 8x8-in. oiled/buttered baking dish.

3. In a bowl, whisk eggs until they are thoroughly broken up and mixed well. Whisk in the flour, baking powder, and salt to taste. 

4. Sprinkle chiles with 1/2 the amount of  jack/monterey/cheddar cheese. Pour egg mixture over chiles and sprinkle with remaining cheese.  

6. Bake until top starts to brown and the eggs are set, about 30 minutes.

7. Serve with salsa of choice. 

Baked Eggs In Stuffed Portabello Mushroom Caps

Baked Eggs In Stuffed Portabello Mushroom Caps. On a recent outing to our local farmer's market, I stopped to check out a stand that sold fresh mushrooms... mushrooms that were freshly picked from a local farm just a few miles away. Interestingly enough I've always walked past their stand many times before. I suppose it was probably due to the fact that the merchant was only selling 2 types of mushrooms. Nothing unique. And since they don't sell a variety of produce, folks have the tendency to walk by and not gather around as they do for other produce stands. This time around though, I sort of lingered and watched from a distance the activity that unfolded around this mushroom stand....

I spotted a thin, white haired gentleman standing at his booth, arranging and rearranging his wares. From time to time, he'd glance up to see if there were any customers. Every so often he would take a step back and sit down in his camp chair, and watch as most folks walked right by. After some time, I finally noticed a lady that went directly to the stand and stopped. She reached out and picked up a small container of beautiful white button mushrooms from the small table, gave them to the man, and then proceeded to take out her money to pay for them. The elderly man gently dumped the mushrooms in a brown paper bag then proceeded to give her the change. By now I had walked closer to his booth and noticed just how beautiful his mushrooms were. I don't know why I had skipped his booth on other days. Yes, they were your typical mushrooms, and nothing interesting had stood out. And they weren't any fancy mushrooms like morels....  just the typical portabello mushroom and the white button mushrooms. They were just too common... or so I thought. 

I stopped in front of the mushroom stand and immediately spotted these beautiful medium-sized portabello mushrooms. These mushrooms weren't the super large ones you normally see in the supermarket, rather they were the type that fit nicely in the palm of your hand. He had quite a few of these mushrooms, so the price was decent enough... 2 beautiful portabello mushrooms for $1. But after picking up a mushroom, I instantly knew I'd make a purchase. The mushroom looked so clean and unblemished. Happy to see another customer, the mushroom man picked up a brown paper bag and waited on me. I picked up a couple of beautiful mushrooms and handed them over. He gently placed the mushrooms in the bag while I proceeded to take out my dollar bill. I paid him and thanked him for the mushrooms. Walking to my car, I carried my bag of mushrooms excitedly.... I was already planning my recipe.

I had seen a recipe for an egg stuffed mushroom some time ago and filed the idea away. I guess I liked the idea because it sort of mirrored the egg stuffed baked potato I posted some time ago, which happens to be a favorite. Exchanging the potato for a portabello mushroom would change things up a bit. And the dish would not only be low-carb and gluten-free, but it would also require less cooking time... making it an ideal breakfast dish, or even a quick and light lunch. As much as I liked the idea when I first stumbled up on it, I just never got the chance to make it... until recently. How I wish I hadn't waited so long! Yet, I was real glad I had stopped by the mushroom stand this time around. The mushrooms happened to be the tastiest mushrooms I have eaten in a long time... almost made me forget about the egg. Almost.

I  decided to cook the dish quite simply so that the mushroom flavor would be in the forefront.  And because I didn't want to toss out the stem, I decided to chop it up finely and saute it with a bit of onion and garlic. In retrospect, deciding to use the stem was great, because it brought a ton of flavor to the overall dish. Of course you can embellish the dish by adding some grated cheese, bacon/ham and any other favorite ingredient to the stuffing mixture, so feel free to be creative. I'm mostly posting this dish as an idea. 

After making this dish I immediately thought of topping a baby bella mushroom(cremini) with a quail egg... thinking it would make a wonderful little appetizer! But where to find quail eggs here in MT? In any case, if you have the chance to buy some quail eggs and try it with baby bellas, I'd love to hear your feedback. Oh, and after I thought about the quail egg idea, another idea came to me... I could easily make this dish as a gluten-free "eggs benedict" style dish, by adding a slice of canadian ham on top of the mushroom cap, toping it with the egg, and then serving it with some hollandaise sauce. I know, probably rich, but it might be worth a try. The possibilities never end...  Hope you enjoy...     

Note: Depending on the size of your mushroom, you may need  to adjust the size of eggs you will be using... you want the egg to be contained inside the mushroom cap as much as possible, some of the egg white may leak out. The flat portobello mushrooms aren't really ideal, unless they are bigger and can contain the egg inside. 

Tip: If you like your mushroom to be cooked longer, you may want to opt to cook it in the oven for a few minutes before adding the egg, this way the egg won't overcook.

You will need: of course, you can double, triple, or make as many servings as you need. 

2 medium portabello mushrooms

2 medium/large eggs

a sliver of onion( about 4 TBS diced)

1 really small clove garlic, minced

fresh chives, chopped

kosher salt/ pepper

olive oil, as needed

Directions:

Preheat the oven to 350°F.  

1. Line a cookie sheet/toaster oven pan with parchment paper.

2. Clean the portabello mushrooms well.... all dirt is removed.  

3. Gently remove the stem and leave the gills intact.

4. Brush outer mushroom caps with a bit of olive oil. Lightly sprinkle the inside each mushroom cap with salt & freshly ground pepper and a drizzle of olive oil. Set aside.

5. Finely dice the mushroom stems, the sliver of onion(3-4 TBS worth of finely diced onion), and mince the small garlic clove. 

6. Add a drizzle of olive oil to a hot skillet, along with the chopped mushroom stems, onion and garlic. Season with a bit of kosher salt/pepper.

7. Saute mushroom mixture on med/high heat for a few minutes until onion is soft and mushroom is golden brown.... the mixture should be dry. Remove from heat. 

8. Divide mixture between mushrooms... and stuff mushroom caps by placing the stuffing more on the outer side of the cap.

9. Carefully crack an egg into each mushroom and place on baking sheet. Sprinkle with a bit of kosher salt. 

10. Bake for 20 minutes(time in my toaster oven)... until the eggs are set according to personal taste.

11. Remove egg-topped stuffed mushrooms from the oven, and sprinkle with chopped chives... add a sprinkle of ground black pepper, if desired.

Zucchini-Carrot Egg Bake

Zucchini-Carrot Egg Bake... with feta cheese. I've wanted to make a zucchini dish with baked eggs for some time now... even bought the required zucchini I needed. Our local farmer's market was having a great deal on the zucchini. I think that's how it usually works. If supply goes up, prices go down....especially near the end of the summer when there's an abundance of squash. This time around though, I ended up buying 3 large zucchinis for a single dollar! Really great deal. In any case, somehow I ended up using most of the zucchini I had bought. But later on, when I decided to make the aforementioned zucchini dish, I quickly realized there was only a single zucchini left for me to cook the dish with. Funny thing is that I still wanted to make the dish... was really looking forward to the eggs, I suppose:). So on the spur of the moment, I decided to substitute a large carrot for some of the zucchini that I lacked. And that's how the zucchini-carrot egg bake was invented:)....

It's a different sort of dish.. one that I've never made before. I ended up looking over a couple of recipes and  combined the ideas to make this dish. But you know, we rather liked it! Love the creative use of the zucchini... the mixture sort of tastes like a sofrito. But the eggs along with the feta cheese really elevate the dish. Actually, I felt the feta cheese really brought the dish together. It's a quick and healthy sort of dish... perfect for lunch or dinner. A great little vegetarian dish that changes things around a bit, and uses humble ingredients. Nothing fancy, but delicious nonetheless... that is, if you like your veggies:). And since we're coming close to the end of summer, I felt the need to make yet another summery sort of dish... using zucchinis. One last time... for now, anyway:). Hope you enjoy...    

Tip: I chose to leave the vegetable mixture pretty simple, but you can easily stir in some cream  into it before adding the eggs.... for a luxurious version. Or you can substitute the feta cheese with another cheese... monterrey, pepper jack, cheddar, etc.   

Note: While I chose to grate my tomatoes, you can just as easily chop them if you like. Oh, and you can use a variety of thin-skinned summer squash if you like.... like yellow crookneck, yellow zucchini, patty pan squash, etc.

You will need: inspired by Food Network and the Kitchn

1 lb zucchini, grated
1 1/2 tsps kosher salt
2-4 TBS olive oil
1/2 onion, chopped
1 large garlic clove, minced
1 large carrot, grated*
2 medium vine-ripe tomatoes, grated
1/2 tsp smoked paprika( I used spicy)
salt and pepper as needed
4 eggs
crumbled feta cheese(could use goat cheese or any soft cheese)
chopped chives
 * if you don't care to use a carrot , substitute with another medium zucchini and add it to the rest of the zucchini used in the recipe (for a total of 2 lbs).

Directions:
1. Grate zucchini and sprinkle 1 1/2 tsps kosher salt. Place in colander to drain for 30 minutes (or so).
2. In the meantime, grate carrot, and tomatoes... chop onion and mince garlic. Set aside.
3. After 20-30 minutes, squeeze dry the zucchini.
4. Heat skillet and add oil. Add chopped onion and saute for a couple of minutes. Add the garlic and smoked paprika. Continue to saute on medium/low for an additional 3-5 minutes.
5. To the onion mixture, add the grated zucchini, carrot, and tomatoes. Stir to combine and continue to cook until mixture is no longer "wet" and liquid has evaporated... maybe 10-15 minutes. Adjust seasoning....if needed only.
6. You can add the eggs to zucchini-carrot mixture right in the skillet... or remove the vegetable mixture and add it to individual ceramic dishes. Smooth  and flatten out the vegetable mix. Make a well and add a bit of oil in the well. Crack an egg inside the well. Sprinkle feta cheese around the eggs and bake in a preheated 375 deg F oven for 10-20 minutes( time varies according to how soft or hard you want your eggs). I baked mine in the toaster oven and it took quite a bit to cook the whites of the eggs. Just check on it.
7. Sprinkle with chives and serve with crusty bread... or in my case, some soft polenta:).    

"Eggs Benedict" Mexican-Style... or Poached Egg on Hash browns with Guajillo Chile Salsa

"Eggs Benedict" Mexican-Style.... or Poached Egg on Hash browns with Salsa Roja. I think I just invented a new dish... well, sort of. I admit this dish was mostly inspired, though the finishing touch was my own personal attempt at creating a dish I had never had or made made before... In the process, I named the dish, "Eggs Benedict Mexican-style". It's my new favorite brunch dish, as it's so much healthier than the classic Eggs Benedict... which I allow myself on rare occasions. Actually, this could very well be my signature dish.... because, nowadays, everyone has to have a personal signature dish:). But seriously, I'll have to give credit where credit is due...

After making a couple of Rick Bayless's salsas, from his book Mexican Everyday, I happened to leaf through some of his other recipes. As a side note in his book, he mentioned a breakfast dish he and his wife had made... in celebration of their 25th wedding anniversary. It was a simple dish consisting of some hash browns smeared with a bit of guacamole, topped with a poached egg, and a sprinkling of some chopped cilantro. So simple, that I wondered why I had never thought of it. Oh, I'll make breakfast using hash browns, eggs, and guacamole or salsa. But to put them together like he did, well, I'll be honest.... I never thought of it before.

So that's when I got inspired to make his dish... just like he mentioned it in his book. It sounded so good to me, that I knew I'd make it. And because I had just made his salsa roja, an idea came to me. Why not make Mexican-style eggs benedict? That's where my dish differs a bit from Rick Bayless's.... the addition of the salsa roja. The salsa makes the dish that much better(in my opinion).... and it mimics the classic eggs benedict. Pretty unique, I thought.

The mexican-style version is also much lighter in calories, is gluten-free, and.... well, it's different. I have to say this was a winner of a recipe for us! We loved it....and it made our Saturday morning breakfast so much better. Will be making the dish again.... made it again, and loved it just as much:). Hope you enjoy...

Note: While you can use store-bought hash browns, salsa, and guacamole, you can also make your own, as I did. Just click on the ingredient list, and the links will take you to the recipes I made some time ago.

You will need:

Homemade hash browns

Homemade guacamole

Poached eggs

Homemade Salsa Roja(Guajillo chile salsa)

Fresh cilantro

Directions:

1. Make guacamole and set aside.

2. Make hash browns and keep warm.

3. Poach eggs.

4. Place hash browns on individual serving plate, smear about 1 TBS guacamole and place poached egg on top.

5. Pour some salsa roja( add to taste, as the salsa is a bit tangy... but I like tangy:)) on top of poached egg, and sprinkle with chopped cilantro.... you may want to have the salsa roja at room temp, or a bit warmer.

Romanian Oriental Potato Salad... or Salata Orientala

Romanian Oriental Potato Salad... or Salata Orientala

I decided to post yet another Romanian dish... a potato salad I made recently. It's an easy salad to make....well, as long as the potatoes and eggs are cooked correctly:). But it's a salad both my husband and I grew up with...and enjoyed very much. We always liked it better when the salad had plenty of olives and eggs. Sometimes I made it a point to choose the eggs and olives over the potatoes.... "fished" them out of the salad when no one was looking... but I was a kid back then:). Now I enjoy the potatoes as well....

I have no clue why the salad is called, Oriental Salad....except that maybe during the earlier, earlier days when the word "orient" would have described what was known as Egypt, Syria and the surrounding areas. The name would then make sense... because of the olives in the salad. Well, that's my explanation anyway:)...

In any case, we LOVE this salad...a rustic-looking one at that...but delicious nonetheless. There's something special about a dish that uses just a few simple ingredients.... and ends up tasting incredible. The flavors of the briny olives, with the onions and eggs make for a different sort of potato salad...a potato salad that's packed with a ton of flavor. And even though we might normally associate a potato salad with mayonnaise... the oil and vinegar dressing is all the salad needs.

I am posting the recipe as I knew it growing up...there might be other versions... some with chopped pickles, other vegetables, with mayo, or even omitting the vinegar. I personally love the tartness of the vinegar, and couldn't possibly omit it. So I usually adjust the oil and vinegar amount according to our tastes. The vinegar tends to mellow out a bit as the salad sits.

Even though this salad is quite simple to make, and I've made it many times, I thought it would be nice to add it to my Romanian section. At the same time, introduce it to those of you who haven't come across it before. This tasty dish can be eaten on its own.... or even used as a side dish. Hope you enjoy...

Note: Feel free to adjust vinegar and oil amounts to preference....you may need to add more or less. The amount also depends on how many potatoes are used....and russet potatoes, in general, tend to absorb more liquid.

~You can opt to use a rice vinegar, which is milder in taste.

~I love the salad the following day...the flavors intensify.

You will need:

4-5 baking potatoes, boiled till fork tender

1/2 of a large red onion, sliced

4-5 hard boiled eggs, sliced, or to taste

1/2 -3/4 cup whole kalamata olives, or to taste

4-6 TBS olive oil, or to taste

4-6 TBS apple cider vinegar, or to taste

salt and pepper to taste

Directions:

1. Boil potatoes in salted water until fork tender, but not falling apart....I used my pressure cooker to do this(about 12-15 minutes or so depending on the size of potatoes). While the potatoes are cooking, cook the eggs until hard.

2. Peel and slice the potatoes while still warm and place them in a large bowl. Drizzle a bit of oil over them( 1 -2 TBS) and toss gently.

3. Slice onion thinly and run hot water over the onion... this is optional, but this step takes the "bite" out of the onions.... add the sliced onion to the potatoes.

4. Add the olives and toss gently to combine.

5. Peel and slice the eggs, and add to the potato salad... you can reserve a few slices for garnish if you like.

6. Mix oil and vinegar( use the lesser amount, as you can always add more oil or vinegar at the end) and pour over the potato mixture. Season with salt and pepper to taste.

7. Mix everything gently... trying to keep the potatoes intact as much as possible....the potatoes and eggs will still crumble, but you just don't want a mushy salad.

8. Adjust seasoning... add more vinegar or oil as needed. You want the salad to have some moistness... I find the salad takes in more vinegar than other salads. The salad should have a tinge of tartness. As the salad sits a bit, the potatoes will absorb quite a bit of the dressing.

9. Garnish with extra egg slices/ olives.... and serve warm...or cold.