Chilaquiles and Eggs

INGREDIENTS

1    large tomato, chopped*

2    jalapeno peppers, seeded, chopped

4    cloves garlic, chopped

½   cup chicken broth

1    tablespoon olive oil

½   cup red onion, chopped

1    cup tortilla chips

3    large eggs

½   avocado, peeled, sliced

      fresh cilantro, chopped, for garnish

METHOD

Into a food processor or blender, add the tomato (see note, below), jalapenos, garlic and broth. Process to a smooth puree and set aside.

In a medium skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook for 2 minutes to soften. Add the tomato mixture, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the chips and stir to cover with the tomato mixture.

Crack each egg into a small dish and carefully add to the pan, one egg at a time, spaced evenly around the pan. Cover, reduce heat to a low simmer, and cook for 5 to 7 minutes until the eggs are solid with slightly runny yolks. Remove from the heat and garnish with the saved tomatoes, avocado and cilantro. If desired, top each serving with a dollop of sour cream.

*NOTE: Save a bit of the chopped tomatoes as garnish for the finished dish.

Adapted from a recipe in Cooking Light  magazine

Tomatoes and Eggs

INGREDIENTS

1    large ripe tomato

2    tablespoons  butter

3    eggs

¼   cup Feta cheese

1    tablespoon sour cream or yogurt

½   teaspoon salt if you must

METHOD

Slice off a thin slice from the top and bottom of the tomato and remove the stem part. Slice the tomato into ¼ inch slices and halve them into semi-circles. Melt the butter in a medium non-stick skillet over medium heat and add the tomato slices. Cook the tomatoes for 4 to 5 minutes, turning occasionally. Set aside in a bowl or serving dish.

Whisk together the eggs, Feta cheese and sour cream until thoroughly mixed and pour into the skillet. Cook the eggs, turning occasionally, until stiff, about 3 to 5 minutes. Serve the eggs covered by the tomatoes and accompanied by toast.

NOTE: This recipe will serve one or two people and can be doubled or more to serve larger groups using, of course, larger skillets.

Adapted from a recipe by my mom many years ago.

Huevos Rancheros Wraps

HUEVOS RANCHERO WRAPS

INGREDIENTS

2    can (15 ounces) refried beans

1    cup finely chopped, seeded tomatoes

3    tablespoons chopped green onions

2    tablespoons chopped fresh cilantro

1    chopped jalapeno pepper

3    large eggs

¼   cup sour cream

1    small Anaheim chile, chopped

4    flour tortillas, burrito size 10 inches or more

½   cup shredded cheddar cheese

METHOD

Place the refried beans into a microwave safe bowl and cook for 1 minute to warm. Set aside. Place the tomatoes, onions, cilantro and jalapeno into a medium, bowl stirring to combine. Set aside.

Whisk together the eggs and sour cream in a medium bowl. Warm a non-stick skillet over medium heat and add the chopped chile. Cook the chile for 2 to 3 minutes to soften and pour in the egg mixture. Stir with a wooden spoon until the eggs are cooked. Set aside.

Heat the tortillas according to package directions. Spread ¼ of the refried beans on each, add ¼ of the eggs and ¼ of the cheese. Add ¼ of the corn and tomato salsa, tuck the sides of the tortilla in and roll them up from one edge. Cut each burrito in half to serve.

Adapted from a recipe in Cooking Light magazine

Tuna Tomato Fritatta

INGREDIENTS

2    tablespoons butter

½   cup chopped white onions or leeks

5    medium tomatoes diced, about 2 cups*

4    large eggs

¼   cup sour cream

1    can (5 ounces) tuna in oil or water

½   cup grated mozzarella cheese

2    tablespoons low fat (2%) milk

1    teaspoon dried thyme

 

METHOD

Melt the butter in a medium non-stick skillet over medium heat and add the onions. If using fresh tomatoes, add them here. Cook them, stirring occasionally, until the tomatoes are softened or the onions are translucent, about 4 to 5 minutes. Remove from the heat and set aside.

Add the eggs and sour cream to a medium bowl and whisk until incorporated. Add the tuna, mixing thoroughly. Mix in the cheese, milk and thyme.

Place the skillet over medium heat and add the egg mixture. If using canned tomatoes, add them here. Cook without stirring for 5 minutes or until the sides of the mixture begin to set. Place the skillet under the broiler and cook for another 5 to 6 minutes or until the center is set and just beginning to brown

Using a heat-proof spatula, loosen the sides of the frittata and carefully slide it onto a serving dish. Allow it to cool slightly before dividing into wedges and serving.

*NOTES: Options for the tomatoes include 1 15 ounce can of diced tomatoes, drained, or 1 pint of grape tomatoes, halved. If using the canned tomatoes, add them after pouring the mix into the skillet.

Tamagoyaki, Japanese Rolled Omelet

INGREDIENTS
3   eggs
1   pinch salt
1   tablespoon water
1   tablespoon sugar
1   tablespoon sake

METHOD

In order to make this omelet, a small rectangular pan is required. The omelet can be made in a regular frying pan but may not work quite as well. Chopsticks are also recommended but not completely necessary.

Mix all the ingredients in a medium bowl and beat well. Heat the pan over medium-high heat and add enough egg batter to just cover the surface of the pan. As the eggs cook, be sure to pop any bubbles that appear. When the eggs are cooked, roll the omelet to one end of the pan. A little browning of the eggs is acceptable.

Add another batch of the egg mixture. Lift the cooked omelet slightly to allow some of the liquid to go under the cooked omelet, thus binding the two together Pop the bubbles again and, when cooked, roll the cooked omelet roll over the new omelet to one end of the pan.

Continue adding new egg mix in the same manner and rolling up the omelet until all the egg mixture has been used – about 4 times. Remove the omelet from the pan and form into a square shape, rather than a rounded roll. Either serve the omelet as is or slice it into ½ inch slices, crosswise, and serve as sandwiches on bread squares coated with wasabi sauce.

Once you get good at making Tamagoyaki, try adding dashi to it for a more flavorful dish. Dashi is a Japanese stock or broth made from Kombu (edible kelp) and Katsuobushi (smoked bonito flakes.) Since this is a liquid, it will make the egg mixture thinner and more difficult to work with. When I get around to doing this, I may leave out the tablespoon of water and replace it with a tablespoon of dashi for the first try, then work my way up to 3 tablespoons of dashi. This dish is called Dashimaki Tamago.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Garbanzo Tomato Skillet

Can be made for 2 people also using ½ of each ingredient.

 INGREDIENTS

1   tablespoon olive oil

1   medium onion, chopped
3   cloves garlic, minced
1   tablespoon curry powder
1   tablespoon ground cumin
1   can (15 ounces) diced tomatoes with juice
1   can (15 ounces) garbanzo beans, rinsed, drained
4   cups chopped fresh spinach
1  cup chopped roasted red bell pepper
4   eggs
     paprika for garnish

METHOD

Warm a large skillet over medium-high heat and add the olive oil. When warm, add the onion and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Add the curry powder, tomatoes and garbanzo beans. Bring back to a simmer and add the spinach and roasted red bell pepper. Simmer for 3 to 4 minutes and remove from the heat.

Place each egg into a ramekin with a bit of butter and microwave on high for 45 seconds. Remove each egg to the center of an individual serving plate, spoon the garbanzo mixture around the egg, sprinkle with paprika and serve.

Adapted from a recipe in Better Homes and Gardens magazine.

Shrimp Deviled Eggs

 INGREDIENTS
4    hard-boiled eggs
8    medium, cooked shrimp
1    tablespoon tomato paste
2    tablespoons mayonnaise
      sweet paprika for garnish

METHOD

To hard boil the eggs, place them into a sauce pan with cold water to cover and bring to a boil. Boil for 10 minutes, drain and cover with cold water until cold enough to handle.

Remove the tails and any veins from the shrimp and mince them very fine. Place in to a medium bowl and add the tomato paste and mayonnaise. Peel each egg and cut in half length-wise. Remove half of the yolk into the bowl, reserving the remainder. Mix the contents of the bowl, mashing the yolks, and taste. Add salt, pepper or more egg yolk to your taste.

Place a teaspoon sized portion into each egg half, more or less, and sprinkle with paprika. Place onto a serving dish and serve immediately.

Based on a recipe in About.com

Moroccan Eggs

This recipe is for 1 serving but can be expanded to however many guests you may have. It looks difficult but really is not, and is entirely worth the effort. Amaze them all with this dish.

INGREDIENTS

EGGS
½   tablespoon butter
2    eggs
1    tablespoon low fat yogurt or sour cream
¼   teaspoon ground cumin
¼   teaspoon turmeric
¼   teaspoon ground cardamom
¼   teaspoon salt
1    tablespoon feta cheese

SAUCE
1    tablespoon olive oil
½   cup chopped onion
2    cloves garlic, minced
1    cup diced tomatoes, drained
¼   teaspoon sugar
½   teaspoon ground cumin
¼   teaspoon ground cinnamon
½   teaspoon paprika
1    pinch cayenne pepper (optional)

METHOD

EGGS
Preheat the oven to 325 F. Melt the butter in a 4 inch wide ramekin or similar round dish. Tilt the dish from side to side to spread the melted butter over the entire dish. Set aside.

In a medium bowl, beat the eggs and whisk in the sour cream until thoroughly blended. Add the cumin, turmeric, cardamom and salt and mix. Add the feta cheese and stir it into the mixture.  Pour the mix into the prepared ramekin, place the ramekin into a lipped baking dish or pie tin, add ½ cup of water to the baking dish and place into the oven.

Cook for about 20 minutes and then watch very closely until it browns very nicely. Remove gently from the oven (it may settle some), remove the ramekin from the baking dish using a flat turner or other device and put a plate over it. Using hot pads, flip the plate and ramekin over and the eggs will come out. Then, put a serving plate over the eggs and flip it again to get the eggs right-side up for serving. Surround with the sauce and serve.

SAUCE

In a medium skillet, heat the olive oil and add the onions. Cook over medium heat for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the tomatoes and ¼ cup of liquid, either from the canned tomatoes or white table wine. Add the sugar, cumin, cinnamon, paprika and cayenne. Stir and cook for about 15 minutes – or until the eggs are done

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Spinach Potato Pie

INGREDIENTS
1    recipe basic pie dough or
      pie dough for top and bottom of a 9 inch pie pan
2    tablespoons butter
1    cup chopped white onion
2    tablespoons all-purpose flour
½   cup low fat (2%) milk
1    teaspoon ground nutmeg
½   cup grated Yukon Gold potatoes
½   cup grated Monterey jack cheese
4    eggs, beaten
6    cups chopped fresh young spinach
¼   cup grated Parmesan cheese

 

METHOD
Place a baking sheet on a middle rack of the oven and preheat the oven to 325 F. Lightly grease the sides and bottom of a 9 inch pie pan. Roll out half of the pie dough into a circle larger than the pie pan and add to the pie pan, pressing it down and then trimming the edges.

In a large skillet, heat the butter and add the onion. Cook for 5 to 6 minutes until it turns translucent and add the flour, stirring it into the onions. Slowly stir in the milk and cook for 3 to 4 minutes until it becomes a paste. Remove from the heat, allow the skillet to cool for 5 minutes and add the nutmeg and potatoes, stirring them into the mixture.

Next, add the cheese and the beaten eggs, stirring them. Fold in the chopped spinach and parmesan cheese until the dish is well mixed and pour into the prepared pie pan. Roll out the remainder of the pie dough large enough to cover the pie pan and place it on top of the pie. Crimp the top and bottom crusts together with a fork, slit the top crust in 3 or 4 places and put into the oven on top of the baking sheet.

Bake in the middle of the oven for 35 minutes until the pie crust is golden brown and the mixture is set. Remove from the oven and let the pie  cool for 6 to 7 minutes to serve warm or cool completely before serving at room temperature. Cut into wedges to serve.

Crab Artichoke Quiche

INGREDIENTS
1    pastry for 9 inch pie dish
1    tablespoon butter
2    tablespoons shallots, chopped
2    cans (2.45 ounce) crab meat
1    jar (8 ounce) marinated artichoke hearts, drained, chopped
3    eggs, beaten
1    cup half-and-half
1    dash each salt, white pepper, nutmeg
1    tablespoon flour
1 ½  cups shredded Swiss or Jack cheese
¼   cup dried parsley

METHOD

Preheat the oven to 325 F. Grease the 9 inch pie plate and put the pastry into the dish. Pre-bake the pie shell for 4 to 5 minutes and set aside.

In a medium skillet, melt the butter over medium heat and add the shallots. Cook for 3 to 4 minutes and add the crab and artichoke hearts. Remove from the heat and mix well, allowing the mixture to cool. In a medium bowl, add the half-and-half to the beaten eggs along with the salt, pepper and nutmeg. Pour this mixture into the cooled crab mixture. Stir in the flour, cheese and parsley, mixing well.

Pour the crab and egg mixture into the prepared pie dish and spread evenly. Place into the oven and cook for 25 to 30 minutes until the mixture is solid (check by inserting a toothpick. It should come out clean) Remove from the oven and allow the quiche to cool before serving. Will serve at least 6 to 8 people.

Bacon Mushroom Frittata

INGREDIENTS
2    strips bacon or 1 thick cut strip
½   cup chopped celery
1    leek, sliced, white and pale green parts (3/4 cup)
4    cloves garlic, minced
2    cups sliced mushrooms
½   cup roasted red peppers, chopped
1    tablespoon dried thyme
¼   cup soft cream cheese, cut into small cubes
6    eggs, beaten
2    tablespoons chicken broth

METHOD

Preheat the oven to 350 F and grease the sides and bottom of a 10 inch oven proof pie dish. Cut the bacon into ½ inch squares (about 1 cup) and place into a medium skillet over medium-low heat. Cook the bacon slowly until fairly crisp, stirring now and then.

Add the celery, leeks and garlic to the skillet. Cook these for 4 to 5 minutes until crisp--tender and add the red pepper and mushrooms. Cook for 2 more minutes and remove the vegetables to the prepared pie pan baking dish, spreading them into an even layer.

Distribute the cream cheese evenly over the vegetables and mix the broth with the beaten eggs. Pour the eggs over the vegetables. Bake for 30 to 35 minutes until the frittata is puffed up and golden brown. Allow it to cool on a wire rack before serving. Chilled overnight and warmed again in the morning makes it taste even better.

Artichoke Eggs

Wondering what to do with the rest of the Artichoke and Roasted Garlic Dip ?? Have it for breakfast – or brunch.

INGREDIENTS

2          eggs
1          tablespoon whole or 2% milk
2          tablespoons Artichoke and Roasted Garlic dip
1          teaspoon garlic powder
            salt and pepper if you wish

METHOD

Beat the eggs with the milk, add the Artichoke dip and mix thoroughly. Add the garlic powder and stir in. Season if you wish. Place a medium non-stick skillet over medium-low heat and pour in the mixture. Cook for about 3 to 4 minutes and then turn over using a plastic pancake turner. Cook for a few more minutes and turn again. Use a wooden spoon to scrape the eggs off the sides of the pan and back into the middle.

 When they are done to your liking, remove from the heat and serve. This recipe will make two medium servings or one large one.

Spicy Quiche

A nice wake-me-up in the morning with a cup of coffee or a spicy brunch dish with a glass of TRE Chardonnay; you control how spicy this dish gets.

 

 

 

INGREDIENTS

¾         cup Elki Chili Cracker crumbs (one 4.5 ounce package, crushed)
4          tablespoons butter or butter substitute (1/2 stick)
1 ¾      cup whole milk or 2% milk
1          cup Hot Pepper Jack cheese, grated
3          eggs
¼         teaspoon salt
½         cup spinach, chopped
¼         cup chopped green onions, green part only
1          cup chopped mushrooms, about 2 medium
2          tablespoons Garlic Survival Garlic Salsa (optional)
¼         cup ground Molinari Salami or Italian Sausage (optional)
¼         cup chopped cilantro
½         teaspoon onion powder
½         teaspoon garlic powder
½         teaspoon paprika
3          shakes cayenne (optional)

METHOD

Preheat the oven to 325 degrees. Melt the butter and combine with the cracker crumbs in a small bowl. Mix well to completely coat the cracker crumbs. Place this mixture into a 9 inch pie pan and form a crust by pressing down with your hands to smooth the mixture out and up the sides of the pan. Place into the oven on a middle rack for 10 minutes to set the crust. Remove and reserve.

In a medium sauce pan, scald the milk until tiny bubbles begin to show around the edges of the pan. Remove from the heat, add the cheese and stir until the cheese completely melts. In a separate bowl, add the salt to the three eggs and beat with a fork for 70 times to thoroughly fluff the eggs. Stir the eggs into the milk and cheese.