Tag Archives: eggs

Take You There

Ricotta Kugel

I apologize in advance for the brain dump of a post that is to follow, but this is what happens when one decides to see The Hobbit and then go to work the next morning.  I keep telling myself that functioning on four hours of sleep is practice for later in life, but the truth of the situation is I am not as young as I use to be and midnight showings are no longer worth the exhaustion that follows.   However I’m sure by time the next Hobbit movie comes out, I’ll have forgotten all about this and still go to the midnight showing.

Today’s recipe has nothing to do with The Hobbit and everything to do with one of the few dishes I’ve had to make over and over and over again in an attempt to make it edible.  I was in college the first time I attempted to make kugel, using a recipe from a book that will remain nameless because it was just bad.  The dish was cloyingly sweet, putting it a far cry from the amazing kugel I had experienced in Poland only a few months prior.  I tried tweaking that recipe, and recorded my attempts, but it never came together.  I then switched to a recipe I found on AllRecipes.com which had the right level of sweetness but was too dry and more rock-like than pudding-like.   With that I decided to combine elements of both recipes while adding/subtracting a few things until I finally came up with the variation that worked best for me.

Take You There

Serves 3 as a Main Course, 6 as a side

Ingredients

8 oz wide egg noodles

3 eggs

2 tbsp butter, melted

2 oz cream cheese, room temperature

1/3 cup white sugar

3/4 cup ricotta cheese

1 tsp curry powder

Instructions

  1. Bring water to a boil in a large sauce pan and cook the pasta for four minutes, then drain reserving 2 tbsp of the starchy water.
  2. Preheat oven to 375
  3. In a large casserole dish cream together the butter, cream cheese, and white sugar then stir in the ricotta cheese and curry powder. Slowly mix in the starchy water and the noodles.
  4. Bake for 35 minutes, the pudding should be set and the top should be a light golden brown. Allow to cool then enjoy!
http://dancingveggies.com/2012/12/take-you-there.html

This recipe still has an element of sweetness to it, without going too far into the “should be a dessert” category.  For the rest of my Hanukkah inspired recipes please check out: Spinach Potato Knish, Cream Cheese Bread, and Sweet Potato Latkes.

Update: This post was written just prior to the horrible incident that happened today in CT.  My thoughts and prayers, and those of my family, go out to the families and victims of today’s horrible crime.  I’m still having a hard time wrapping my head around the senselessness of what happened and can only hope, wish, pray, and dream that something like this never happens again.  

Mr. Postman

Eggs over Haystack

Happy Thanksgiving!  Today is one of the biggest food holidays of the year, filled with all sorts of delicious treats.  However before one can start the cooking marathon, one needs a protein filled breakfast that will keep them going until the big bird (or celebration roast) is ready to go.  This simple breakfast features ingredients already on hand for the big day, and can easily be scaled up or down depending on how many cooks are on hand to help.  This breakfast is also great for the morning after as a way to use up any potatoes, regular or sweet, that weren’t used for the big meal.

Eggs over Haystacks

serves 2-3

Ingredients

3 tbsp EVOO

1/2 tbsp oregano

1/4 tsp salt

1 tsp pepper

3 cloves garlic, diced

3 butter potatoes (or 2 butter potatoes and 1 small sweet potato), cut matchstick style

3 eggs

2 tbsp cheese, shredded (optional)

Instructions

  1. Toss the garlic and potatoes in the EVOO, oregano, salt, and pepper in a large bowl until fully coated. Pour into a large skillet and cook over medium heat for 15 minutes, stirring regularly. Potatoes should be slightly brown.
  2. Even out the potatoes on the skillet and then make three small holes. Slowly crack the eggs on at a time in to the holes and cook sunny-side up until eggs are done - 5 minutes for over easy, 8minutes for over medium, and at least 11 for over hard.
http://dancingveggies.com/2012/11/mr-postman.html

I finished our eggs three different ways in order to figure out which was best, and to make sure it worked for all styles.   Another option would be to beat the eggs in a separate bowl and pour them over the potatoes for a variation on the Spanish Omelette.  Regardless of how you enjoy your eggs, Have a Happy Thanksgiving!

To Positive

Cinnamon Waffles with Cinnamon Vanilla Apples

Disclaimer: Nothing about this recipe is healthy, but sometimes indulgence is a good thing.  This week the challenge for /52weeks was an ingredient challenge featuring cinnamon.  I debated doing a savory dish for a while, such as a curry, but then decided I wanted to do more of a special breakfast recipe.  In the end it came down to a cinnamon sugar bread pudding or waffles, but that was before checking the bread supply.  However cinnamon waffles isn’t enough for a cinnamon challenge, so I decided to make up a some cinnamon vanilla apples to go on top.  After all, if I’m going to go down the unhealthy road I might as well go all the way.  The end result was a cinnamony treat perfect for a special brunch or making a breakfast special.

Cinnamon Waffles

Serves: makes 6 waffles

Ingredients

1 stick butter, melted

1 tsp vanilla extract

3 eggs

1 1/2 cups milk

1 3/4 cups flour

3 tsp baking powder

1/4 tsp salt

1 tbsp sugar

1/2 tbsp cinnamon

Instructions

  1. Preheat waffle maker according to directions.
  2. In a medium bowl stir together the melted butter, eggs, vanilla, and milk then set aside.
  3. Sift the dry ingredients in to a large bowl and form a well in the middle. Slowly whisk in the wet ingredients in the fewest motions possible.
  4. Pour the mixture onto the center of the waffles maker and cook according to directions of machine. Serve topped with the apples and/or powdered sugar and/or maple syrup
http://dancingveggies.com/2012/11/to-positive.html

Cinnamon Vanilla Apples

Ingredients

2 tbsp butter

1 large tart apple, quartered

1 tsp vanilla extract

1/2 tbsp cinnamon

1/2 tbsp sugar

Instructions

  1. Melt the butter in a medium skillet over medium heat. Add the apple and cook for 3 minutes before adding the vanilla, cinnamon, and sugar. Cook for an additional 10minutes. The "sauce" should be a very rich brown color when they are ready. Serve over top of waffles, ice cream, pancakes, or anything else that needs some extra sugar.
http://dancingveggies.com/2012/11/to-positive.html

Sometimes it feels good to veer from the normal diet and indulge in something delicious and not so nutritious.  This certainly isn’t an every day breakfast but as a sweet treat, why not?!?

Gonna Be

Israeli Eggplant Stew w/Poached Egg

or Shakshuka

I know I’ve mentioned it before, but recently Joe and I went to NYC for a belated birthday celebration.  While there we got lunch at Hummus Place, a local chain that specializes in hummus and other Middle Eastern delicacies.  I decided to branch out and order something that I had never heard of before, Shakshuka.  According to Wikipedia shakshuka is “is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.”  The dish I got came with two eggs over easy and eggplant and it completely blew me out of the water.  All of the tastes combined to make an amazingly rich and filling dish, with everything working together in delicious harmony.  I knew right away that I wanted to give this dish a go once I got home, which is when the Googling started.   I borrowed some from the dish I tried at Hummus Place while adding spices of my own that I thought would work.  I doubt this version is anything like a traditional Shakshuka but it is insanely good and comes together with little work, just a bit of cutting.  I also put my slowcooker to work, which resulted in some great smells when I got home from work.

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 3 cloves garlic, diced
  • 1 medium vidalia onion, diced
  • 1 lb eggplant. cubed
  • 1 green pepper, sliced
  • 1 cup diced tomatoes, with juices
  • 1 cup whole stewed tomatoes, with juices
  • 1/2 cup vegetable stock
  • 5 basil leaves, chopped
  • 1/2 tbsp paprika
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 4 fresh eggs (optional)
Directions:
  1. Heat the olive oil in a saute pan over medium heat, then add the garlic and onion.  Cook for 5-7minutes, or until onion starts to turn golden.  Add the eggplant and the green peppers, and cook for an additional 10minutes until the eggplant starts to become soft.  
  2. Add the onion, garlic, eggplant, and peppers to the slow cooker, along with the tomatoes and spices.  
  3. Cook on low for 6hours, adding more liquid as desired.  
  4. Turn slow cooker to high for the final 30 minutes, adding more seasonings as needed. 
  5. Meanwhile, poach the eggs in either a deep frying pan or a small sauce pan.  I used this guide and it worked great!  Serve the stew in bowls and then top with the poached eggs.

For those in a hurry this dish can also be prepared directly on the stove top, just allow the dish to simmer for at least 45minutes.  The other advantage of cooking on the stove top is that is allows for the eggs to be poached directly in the dish.  Yummy!

Our House

Potato Salad

This past week has been totally surreal and I feel like I need a week long vacation to recover from everything.  There were lows and highs and lots of people and even more food.  I now have a lot more respect for the ladies of the yellow rose who did an amazing job this past Thursday, and are just truly wonderful women.  One of these ladies did an amazing bruchetta and my new mission is to figure out who made it so that I can find out what was in it.  I promise that once I get the recipe I will share it because this was easily the best bruchetta I have ever had.  While I wasn’t allowed to bring a potluck to Thursday’s event I was able to bring something to the picnic potluck this past Saturday for Joe’s family.  I actually wound up bringing three items: Berry Basil Muffins, Strawberry Banana Bread, and my mom’s Potato Salad.  I have always taken her potato salad for granted, and it wasn’t until someone asked me for the recipe that I realized it wasn’t written down anywhere.  So to make sure that doesn’t happen I am sharing it with the internet so that I can insure it will always been around.

Ingredients: (serves 6-8)

  • 2.5 lbs white or butter potatoes, halved
  • 4 eggs, hard-boiled
  • 1 vidalia onion, chopped
  • 2 tbsp yellow mustard
  • 1/2 cup olive oil based mayo
  • 1 tbsp pickle juice
  • 1/2 tbsp paprika
Directions:
  1. Bring a large pot of water to a boil and add the potatoes.  Cook the potatoes until they are tender, then drain and rinse with cold water before placing in a large bowl.
  2. Add the eggs and onion to the potatoes then mix in the mustard, mayo, and pickle juice.  Season to taste with salt/pepper and if needed add more mustard/mayo to taste.  Add the paprika, stir and then cover.  Place in fridge to chill for at least two hours.  Serve and Enjoy!  
If it lasts that long this salad is also great the next day, just add some more paprika.  I have also been told that Old Bay also goes well with this but since I’m not a fan I can’t really comment.