We went to the fair tonight. It was the typical (I guess) fare of food. You know the type- cheese on a stick, corn dogs, indian tacos, turkey legs, funnel cake, caramel apples, fried pickles, lemonade, and my favorite the German Nuts.
The booth for the beautiful Bavarian Nuts is in the exhibition hall closest to the petting zoo. The smell of sweet and spicy nuts fills the hall. They are full of warm flavors like cinnamon, brown sugar, and the roasting process brings out the wonderful earthy flavor. The pecans literally melt in your mouth.
When we found out two or three days ago that we would be going to the fair, I automaticaly thought, "I would love some of those spicy nuts."
..........
So we went into the exhibit hall and my nose perked up and immediately pointed to the end of the room.
I'm not ashamed to say that like a child, I pushed and prodded and pulled my sweet, tolerant, and understanding hubby to the point of no return. We passed all of the outragous jewlery and Ed Hardy clothes. We made it past the funeral home booth, and I think possibly a musical cowboy.
We were there. My nose took in the full embrace of the heavenly smell. I opened my eyes and the proprietor's eyes met. Ryan tried to move on, but I held my ground! Smell doesn't give you calories, but I must admit I wasn't worried about calories!
All of a sudden in the midst of my aroma euphoria, I heard the proprietor say "I thought y'all moved to Europe or something?"
We had sold him one of our mattress sets in May of 09'. We talked to him about what we had been doing, and asked about his cutie kids.
Best part is that I got a free sample, and then...
and then....
My sweet, wonderful, crazy awesome husband bought me a paper cone of warm roasted almonds and pecans!
I love that hubby of mine!
Monday, September 20, 2010
Thursday, September 16, 2010
Comfort food and beginings.
If you have read my very first blog post you know about my most distinct memory of food. A pig name Sally and an Uncle named Ben. A match made in heaven!
I haven't ever told you though where my true love of cooking started. One of my greatest cooking influences, my Papa Fouse!
We would go and stay with them, and papa would make pancakes, Biscuits and Gravy, BBQ (he made his own sauce), and so much more!
On Saturday mornings at 10 am, he would watch Justin Wilson without fail. They kinda look a like. Well maybe not a ton.
Anyhow, JW was the first chef that got me interested in cooking. I remember how he would say "One teaspoonsfull, I want to be sure I don't lies to people about the teaspoonsfull, there you see." Cause he put it in his hand. Or "I gar-on-tee it". Did I mention he's awesome!
Ok so I didn't use the "holy trinity" of Cajun cooking, celery, pepper, and onion.
I did use onion and garlic. So this may not be the true authentication of Cajun Gumbo, but it was very good!
What I used:
Leftover turkey (you could probably use one chicken cut into pieces)
Smoked sausage (you should use Gumbo (andouille) sausage if you can find it)
4 strips of pepper bacon
1 1/2 cup all purpose flour
1 cup chopped onion
1 chopped garlic clove
3 cups water
3 cups of broth
4 cups dry white wine
2 tablespoons worcestershire sauce
2 tablespoons Louisiana hot or tobasco sauce
salt to taste
Start by cooking the bacon in the pot that you'll be making the Gumbo in. Once you've cooked the bacon and it has rendered most of its fat take the bacon out and turn your heat to low. Start adding the flour to the pot slowly.
You want to make sure that as you add the flour you get all of the lumps out before you add more flour. It should resemble a custard when your done...this is because you are also adding broth as needed to help it stay a bit moist.
When you have a nice brown roux (about 5 minutes) thrown in the onions and garlic and cook them for another 2-3 minutes, keeping in mind all the while, that you need to keep your roux moist.
Here is a video on how to make a roux that might help you if you are a virgin rouxster (hehehe):ROUX
To this mixture add the worcestershire sauce and the hot sauce. Stir!
Start adding the water and the rest of your broth. Stir, Stir, Stir. Make sure that all of your roux and liquid get completely and thoroughly mixed. Once they are mixed add the wine.
Taste it and if you think it needs salt add some, if it needs more pepper sause add some!
Now add the meat (exclude the bacon).
Let this come to a boil and then simmer for about an hour.
Here is the kicker you have to put this into the fridge and let the flavors meld! I would really actually recommend this for any soup, but especially the Gumbo!
I know that probably some of you are saying this isn't true Gumbo. You are kind of right. I made this to suit my family. Personally I would have added File' already and okra, and some wonderful rice!
Instead I put out a pot of rice, fried the okra, and left the file' on the table along with extra hot pepper sauce. This made for a happy family.
Someone once told me that Gumbo is like Minestrone You add everything but the kitchen sink.
All I know is that this was my first time making Gumbo and I will be doing it again. It was comforting like bread pudding and and warmed the soul like a good bourbon. I can't wait to do this again without stipulations from others!
I haven't ever told you though where my true love of cooking started. One of my greatest cooking influences, my Papa Fouse!
We would go and stay with them, and papa would make pancakes, Biscuits and Gravy, BBQ (he made his own sauce), and so much more!
On Saturday mornings at 10 am, he would watch Justin Wilson without fail. They kinda look a like. Well maybe not a ton.
Anyhow, JW was the first chef that got me interested in cooking. I remember how he would say "One teaspoonsfull, I want to be sure I don't lies to people about the teaspoonsfull, there you see." Cause he put it in his hand. Or "I gar-on-tee it". Did I mention he's awesome!
Ok so I didn't use the "holy trinity" of Cajun cooking, celery, pepper, and onion.
I did use onion and garlic. So this may not be the true authentication of Cajun Gumbo, but it was very good!
What I used:
Leftover turkey (you could probably use one chicken cut into pieces)
Smoked sausage (you should use Gumbo (andouille) sausage if you can find it)
4 strips of pepper bacon
1 1/2 cup all purpose flour
1 cup chopped onion
1 chopped garlic clove
3 cups water
3 cups of broth
4 cups dry white wine
2 tablespoons worcestershire sauce
2 tablespoons Louisiana hot or tobasco sauce
salt to taste
Start by cooking the bacon in the pot that you'll be making the Gumbo in. Once you've cooked the bacon and it has rendered most of its fat take the bacon out and turn your heat to low. Start adding the flour to the pot slowly.
You want to make sure that as you add the flour you get all of the lumps out before you add more flour. It should resemble a custard when your done...this is because you are also adding broth as needed to help it stay a bit moist.
When you have a nice brown roux (about 5 minutes) thrown in the onions and garlic and cook them for another 2-3 minutes, keeping in mind all the while, that you need to keep your roux moist.
Here is a video on how to make a roux that might help you if you are a virgin rouxster (hehehe):ROUX
To this mixture add the worcestershire sauce and the hot sauce. Stir!
Start adding the water and the rest of your broth. Stir, Stir, Stir. Make sure that all of your roux and liquid get completely and thoroughly mixed. Once they are mixed add the wine.
Taste it and if you think it needs salt add some, if it needs more pepper sause add some!
Now add the meat (exclude the bacon).
Let this come to a boil and then simmer for about an hour.
Here is the kicker you have to put this into the fridge and let the flavors meld! I would really actually recommend this for any soup, but especially the Gumbo!
I know that probably some of you are saying this isn't true Gumbo. You are kind of right. I made this to suit my family. Personally I would have added File' already and okra, and some wonderful rice!
Instead I put out a pot of rice, fried the okra, and left the file' on the table along with extra hot pepper sauce. This made for a happy family.
Someone once told me that Gumbo is like Minestrone You add everything but the kitchen sink.
All I know is that this was my first time making Gumbo and I will be doing it again. It was comforting like bread pudding and and warmed the soul like a good bourbon. I can't wait to do this again without stipulations from others!
Friday, September 10, 2010
My weakness....In Amarillo
I'm stuffed to my eyeballs; filled with my favorite soup in Amarillo.
Everyone knows where to get it...this lovely soup. MyThai...Toom Yum Noodle Soup!
Oh I love it. It is a stinky little piece of heaven. The beautiful pinkish, for it was a bit pink with chili today, broth is spicy and sour. The huge bowl (literally bigger than my head) is filled to the brim with ground pork, thin sliced chicken, lots of noodles, bean sprouts, lemon grass pieces, and two shrimp.
I'm slightly uncomfortable right now. I ate the WHOLE thing....well, not quite the whole thing, all the stuffs and some of the broth.
It's become a beloved tradition in this odd sort of place in our lives that we meet with our dear friends the Underwoods and Sandy for lunch on Fridays when we are in Amarillo. Melinda and Sandy work together in the Medical District, so we always go to MyThai because it is close and fast!
I know what they will order and they know what I will order! It's a favorite. I don't do that at other places, just order 1 thing over and over and over, but I love the soup. And I might add that I have tried other things there, and some are good, I just love the dang soup.
Actually let me give you another soup of thiers that is also on my favorites list there. Thai Coconut soup. The broth is silky smooth with a hint of spice and lots of wonderful coconut flavor. It's chockfull of chicken and green onions! YUMMY!
So, "Wheel of Morality turn, turn, turn. Tell us the lesson that we should learn. Lesson #7: try the soups." Hahaha, Animaniacs, but really if you don't want stinky try silky!
If you read this then I would like your input! Do you have a great soup that you love? Any good french onion recipes? We are getting closer and closer to soup season, and it's time to share your favs with others! Please and thank you!
Everyone knows where to get it...this lovely soup. MyThai...Toom Yum Noodle Soup!
Oh I love it. It is a stinky little piece of heaven. The beautiful pinkish, for it was a bit pink with chili today, broth is spicy and sour. The huge bowl (literally bigger than my head) is filled to the brim with ground pork, thin sliced chicken, lots of noodles, bean sprouts, lemon grass pieces, and two shrimp.
I'm slightly uncomfortable right now. I ate the WHOLE thing....well, not quite the whole thing, all the stuffs and some of the broth.
It's become a beloved tradition in this odd sort of place in our lives that we meet with our dear friends the Underwoods and Sandy for lunch on Fridays when we are in Amarillo. Melinda and Sandy work together in the Medical District, so we always go to MyThai because it is close and fast!
I know what they will order and they know what I will order! It's a favorite. I don't do that at other places, just order 1 thing over and over and over, but I love the soup. And I might add that I have tried other things there, and some are good, I just love the dang soup.
Actually let me give you another soup of thiers that is also on my favorites list there. Thai Coconut soup. The broth is silky smooth with a hint of spice and lots of wonderful coconut flavor. It's chockfull of chicken and green onions! YUMMY!
So, "Wheel of Morality turn, turn, turn. Tell us the lesson that we should learn. Lesson #7: try the soups." Hahaha, Animaniacs, but really if you don't want stinky try silky!
If you read this then I would like your input! Do you have a great soup that you love? Any good french onion recipes? We are getting closer and closer to soup season, and it's time to share your favs with others! Please and thank you!
Thursday, September 9, 2010
GARLICED!!!!!!
Can you smell it. Bright and a bit pungent as well.
I love Garlic. No matter what you do to it!
Roast it! Sauté it! Mince it! Shave it! Grate it! Slice it! And of course Fry it!
Ok did I mention I heart <3 the Garlic!
I had to use it in a recipe this last week. My mother-in-law, Donna, had this new kitchen tool that she wanted me to try out. It's a garlic roller, but not what you would normally think of as a garlic roller.
What it does; well it does what it does with peeled garlic cut into smaller pieces.
Let me just show you the pictures.
Roll, Roll, Roll, With all your might kids, Roll the dang snot out of the dang Garlic!
Done! Not bad! It was however more work than just slicing and mincing myself. All together I give this a D. If you like to invoke the help of children then it might be a C at best. I would say don't waste your moolah on this gadget.
Roasted Root Veg and Butternut Squash! YUMMMY!
1 butternut squash peeled and cut into 1" pieces
2 Red Onions
Mushrooms
2 cloves of garlic minced
1/2 lb. of potatoes cubed into 1", I used a white and rather creamy type
Carrots, in thick strips, about 1" wide
Parsnips, in thick strips, about 1" wide
Turnips, peeled and cut into 1" pieces
3 sprigs of Fresh Rosemary
(I do have to recommend HIGHLY the fresh, it's just better)
Sea Salt (or Kosher Salt)
Fresh Ground Pepper (again just better)
Olive Oil (enough to coat all of the veg)
1 cup of broth
Heat the oven to 450* F. and Roast the veg for 30 minutes. Take it out and let it rest for 10 minutes. Turn the oven to 350* and add 2 ladles, or about 1 cup of broth. The type of broth is your choice. I had chicken on hand so I used that. Turn all the veg around to coat in the broth.
Put back in the oven for another 20 minutes. If you like your roasted veggies to be a little crispy you will want to keep them in about 5-10 minutes longer than that!
They are done, enjoy!
This recipe has been modified from one I found in a Magazine.
I love Garlic. No matter what you do to it!
Roast it! Sauté it! Mince it! Shave it! Grate it! Slice it! And of course Fry it!
Ok did I mention I heart <3 the Garlic!
I had to use it in a recipe this last week. My mother-in-law, Donna, had this new kitchen tool that she wanted me to try out. It's a garlic roller, but not what you would normally think of as a garlic roller.
What it does; well it does what it does with peeled garlic cut into smaller pieces.
Let me just show you the pictures.
Garlic in!
Roasted Root Veg and Butternut Squash! YUMMMY!
1 butternut squash peeled and cut into 1" pieces
2 Red Onions
Mushrooms
2 cloves of garlic minced
1/2 lb. of potatoes cubed into 1", I used a white and rather creamy type
Carrots, in thick strips, about 1" wide
Parsnips, in thick strips, about 1" wide
Turnips, peeled and cut into 1" pieces
3 sprigs of Fresh Rosemary
(I do have to recommend HIGHLY the fresh, it's just better)
Sea Salt (or Kosher Salt)
Fresh Ground Pepper (again just better)
Olive Oil (enough to coat all of the veg)
1 cup of broth
Heat the oven to 450* F. and Roast the veg for 30 minutes. Take it out and let it rest for 10 minutes. Turn the oven to 350* and add 2 ladles, or about 1 cup of broth. The type of broth is your choice. I had chicken on hand so I used that. Turn all the veg around to coat in the broth.
Put back in the oven for another 20 minutes. If you like your roasted veggies to be a little crispy you will want to keep them in about 5-10 minutes longer than that!
They are done, enjoy!
This recipe has been modified from one I found in a Magazine.
Monday, August 23, 2010
The Cake I don't have a name for!
This is the beginning of an Idea!
Idea starter
(PS: this video is hilarious and you should watch it)
The idea morphed into something that is uniquely my father.
The only 3 things that stuck from the Cherpumple
were the cherry pie, apple pie, and Cream cheese Frosting (homemade)
The cakes are Banana supreme, Lemon Supreme, and Pineapple Supreme.
Cherry/Lemon
Apple/Pinapple
Peach/Banana
Here we go!
This cake takes forever to make. For Reals! Hours!
I wrote my acceptance speech for the life time acheivment award I will win one day!
It goes a little something like....
Hey It's DONE! Finally!
Duh duh duh! Look out for monster cake!
It's like Hypnotoad!
All Glory to Hypnocake!
It deflated!
Here is the deal: It tasted Great! It wasn't too rich, but it was wonderfully tasty!
Idea starter
(PS: this video is hilarious and you should watch it)
The idea morphed into something that is uniquely my father.
The only 3 things that stuck from the Cherpumple
were the cherry pie, apple pie, and Cream cheese Frosting (homemade)
The cakes are Banana supreme, Lemon Supreme, and Pineapple Supreme.
Cherry/Lemon
Apple/Pinapple
Peach/Banana
Here we go!
This cake takes forever to make. For Reals! Hours!
I wrote my acceptance speech for the life time acheivment award I will win one day!
It goes a little something like....
Hey It's DONE! Finally!
Duh duh duh! Look out for monster cake!
It's like Hypnotoad!
All Glory to Hypnocake!
Then we cut the cake and well.......
It deflated! Here is the deal: It tasted Great! It wasn't too rich, but it was wonderfully tasty!
If you are brave enough to try this you will get rave reviews! This is the ultimate in cake! The King of CAKE!
Fair warning though is that it takes a lot of patience and time!
Have fun!
Oh, I think I have a name...... Sir Cake Cherlemappinpeachnana!
Friday, August 13, 2010
Pizza with a Complete Protien Crust!
Ok after I wrote the title I realized that sounds like the gross mushy stuff from the first Matrix movie.
Dozer : It's a single celled protein combined with synthetic aminos,
vitamins, and minerals. Everything the body needs.
Gross. Quinoa is nothing like that runny stuff, but it is a delicious complete protein! For Reals!
Quinoa!, a great substitute for almost anything grain wise. If you have celiac disease then this is the stuff for you! It's the stuff for anybody! I love it!
Here are some ways that I use it.
SUBSTITIUTION:
1. Rice in soup. Make the quinoa separately and put into individual bowls.
2. Risotto!
3. Stuffing for anything
4. Breakfast grains
5. I bet it would be good as pancakes
6. My favorite so far....Pizza Crust!
So good. Here are the specks!
2 1/2 - 3 cups of Boliling water or Vegetable stock (adds great flavor)
2 -2 1/2 cups of Quinoa
2 eggs
1 tsp of Garlic, minced
1/2 cup milk
1/2 cup Mozzerella cheese
1 tbls of flour or quinoa flour (to be gluten free)
Preheat oven to 450 degrees
Cook the quinoa in the stock until it is softened. It needs to still have a bit of crunch to it, b/c you will bake it in the oven twice. This takes about 15 -20 minutes in a pot of boiling liquid. Tomatoe juice or a spicy bloody mary mix would be fun to try in this recipe....I might do that next time (I'd call the cajun queen).
Let the quinoa cool to room temperature. While it is cooling measure and mix together the eggs, garlic, milk, flour, and cheese. The eggs, flour, milk, and cheese will work together to bind the crust together!
After the quinoa has cooled add it to the egg mixture. Get your hands in there and get dirty...it's the best part! When you feel you have thoroughly mixed all of it together, pat it into a pizza pan or cookie sheet.
Bake in your preheated oven for 10 minutes.
Take this time to get your pizza toppings ready.
I made a veggie pizza with pesto sauce and lots of cheese!
Munster, feta, and mozzarella cheese.
Bake your pizza for 10-15 minutes or until the cheese is golden and bubbly!!!!!
Slice and devour!
Quinoa crust, a New Sensation!
Disclaimer: this pizza was only semi-healthy due to the fact that it contained copius amounts of cheese!
Kyle A. Duncan: "Cheese is the fat man's candy!"
Love ya more than moleasses! (tehehe: refer to previous joke from the father's day post)
Meg
Dozer : It's a single celled protein combined with synthetic aminos,
vitamins, and minerals. Everything the body needs.
Gross. Quinoa is nothing like that runny stuff, but it is a delicious complete protein! For Reals!
Quinoa!, a great substitute for almost anything grain wise. If you have celiac disease then this is the stuff for you! It's the stuff for anybody! I love it!
Here are some ways that I use it.
SUBSTITIUTION:
1. Rice in soup. Make the quinoa separately and put into individual bowls.
2. Risotto!
3. Stuffing for anything
4. Breakfast grains
5. I bet it would be good as pancakes
6. My favorite so far....Pizza Crust!
2 1/2 - 3 cups of Boliling water or Vegetable stock (adds great flavor)
2 -2 1/2 cups of Quinoa
2 eggs
1 tsp of Garlic, minced
1/2 cup milk
1/2 cup Mozzerella cheese
1 tbls of flour or quinoa flour (to be gluten free)
Preheat oven to 450 degrees
Cook the quinoa in the stock until it is softened. It needs to still have a bit of crunch to it, b/c you will bake it in the oven twice. This takes about 15 -20 minutes in a pot of boiling liquid. Tomatoe juice or a spicy bloody mary mix would be fun to try in this recipe....I might do that next time (I'd call the cajun queen).
Let the quinoa cool to room temperature. While it is cooling measure and mix together the eggs, garlic, milk, flour, and cheese. The eggs, flour, milk, and cheese will work together to bind the crust together!
After the quinoa has cooled add it to the egg mixture. Get your hands in there and get dirty...it's the best part! When you feel you have thoroughly mixed all of it together, pat it into a pizza pan or cookie sheet.
Bake in your preheated oven for 10 minutes.
Take this time to get your pizza toppings ready.
I made a veggie pizza with pesto sauce and lots of cheese!
Munster, feta, and mozzarella cheese.
Slice and devour!
Quinoa crust, a New Sensation!
Disclaimer: this pizza was only semi-healthy due to the fact that it contained copius amounts of cheese!
Kyle A. Duncan: "Cheese is the fat man's candy!"
Love ya more than moleasses! (tehehe: refer to previous joke from the father's day post)
Meg
Monday, July 26, 2010
Stirfry for breakfast??
Yes!
I have 2 breakfast recipes that you will love. They are healthy and super tasty!
The first one is vegetarian. It doesn't have to be, and by all means if you are a meat eater, add some left over grilled chicken or turkey bacon.
I was completely inspired to create this recipe. We had gone to the farmers market here in Amarillo and got some beautiful home grown veg! Love it!
With the addition of frozen edamame I was in heaven!
Here is what you will need:
4 hard boiled eggs (to learn how to boil an egg. Doing it that way leaves no ugly grey line!)
Stirfry:
1-2 tbls Olive Oil
1 cup of frozen edamame
1 red bell pepper, sliced in rings (leave the middle in to keep the sides up when you slice. Remove the white middle when you have rings!)
1/4 cup of dried cranberries
1 tbls. of flaxseeds
Salt and pepper to taste
2 swirls in your pan of honey
So you basically start with the olive oil. Let it get warm and then add the edamame, let this get slightly tan before you add more. Once it is slightly tan, add your pepper rings. Be sure to use the hat pieces too!
This is the hat! Let that get just short of done. You want it to have a little crisp when you bite into it. Add your cranberries and flaxseeds for a minute or two.
Salt and pepper to your liking! Here is the fun part! Take the pan off the heat and drizzle with 2 swirls of honey. Local if you can find it is best. Stir and put in a bowl with a lid to keep warm. My make-shift lid was a plate.
Take your pan back to the burner ( it should be med. heat). Add another tsp. of Olive Oil. Cut up a banana into slices and sauté the slices. Two minutes on each side should do. Of course, you must now add another swirl of honey to this meal! Now your bananas will hold the tbls. of flaxseeds that you will need to immediately add (I didn't and wished I did). If you don't have flaxseeds use sesame seeds or poppy seeds. Add a squeeze of lemon and you are ready to plate all of the lovely food!
Start by peeling and slicing or halving the boiled eggs. Then take a pepper ring from your SF and put it on the plate. Fill the ring (if it overflows that is ok) with the rest of your SF! Then to the side add some bananas! Yummy!
EggsBenedict...um...Meghan style? Yeah!
Here is what you will need:
3 oz. of left over chicken
1/4 cup of edamame
1 oz of mixed seeds
full Recipe
1 oz pumpkin seeds,
sunflower seeds, & flaxseeds
Mix together and keep in freezer!
1 tsp of cumin
Sauce:
1-2 tbls of Siriacha sauce (also known as rooster sauce)
1 tbls of Molasses (b/c I love it)
3 dashes of soy sauce
1 tsp of garlic
Side note: I <3 Jamie Oliver...he gets so excited about healthy food!
Ok back to what you need.
Baked Polenta: Pick a mushy polenta recipe and cook it. After it's become leftovers take out a cupcake pan and spray it really well. Pack in the cold polenta until the holes are full! Bake at 400* for 15 minutes or until the polenta is a very nice tan color!
Now the last component Poached eggs (however many you need). If you don't know how or you just need a reminder of a great technique go HERE.
Ok so you will obviously want to start by poaching your eggs. Then get the polenta in the oven.
I forgot to say this before but if you want to leave the chicken out do that...you could substitute slices of firm tofu for it.
You want to start the "stirfry" part by sautéing the chicken in olive oil. This is mostly just to warm it up. Add the edamame and cook till it is almost a caramel brown. Salt and pepper to taste at this point. Add in the seeds and cumin. Turn your burner to low and drizzle with a bit more olive oil to keep it from sticking.
Wisk together all of the ingredients for the sauce and pour on top of the stirfry. Take off the heat immediatly! If you don't the molasses will burn and it will be gross.
Time for assembly.
Start with the Polenta cake. On top of that goes the poached egg. Smother with the stirfry and sauce! This was so so so good!!!
The great thing about breakfast is that it isn't just breakfast! It can just as easily be lunch or dinner! YaY for food that can be anything you want it to be!
You know I love you more than my spatula! - Meg
I have 2 breakfast recipes that you will love. They are healthy and super tasty!
The first one is vegetarian. It doesn't have to be, and by all means if you are a meat eater, add some left over grilled chicken or turkey bacon.
I was completely inspired to create this recipe. We had gone to the farmers market here in Amarillo and got some beautiful home grown veg! Love it!
With the addition of frozen edamame I was in heaven!
Here is what you will need:
4 hard boiled eggs (to learn how to boil an egg. Doing it that way leaves no ugly grey line!)
Stirfry:
1-2 tbls Olive Oil
1 cup of frozen edamame
1 red bell pepper, sliced in rings (leave the middle in to keep the sides up when you slice. Remove the white middle when you have rings!)
1/4 cup of dried cranberries
1 tbls. of flaxseeds
Salt and pepper to taste
2 swirls in your pan of honey
So you basically start with the olive oil. Let it get warm and then add the edamame, let this get slightly tan before you add more. Once it is slightly tan, add your pepper rings. Be sure to use the hat pieces too!
This is the hat! Let that get just short of done. You want it to have a little crisp when you bite into it. Add your cranberries and flaxseeds for a minute or two.
Take your pan back to the burner ( it should be med. heat). Add another tsp. of Olive Oil. Cut up a banana into slices and sauté the slices. Two minutes on each side should do. Of course, you must now add another swirl of honey to this meal! Now your bananas will hold the tbls. of flaxseeds that you will need to immediately add (I didn't and wished I did). If you don't have flaxseeds use sesame seeds or poppy seeds. Add a squeeze of lemon and you are ready to plate all of the lovely food!
Start by peeling and slicing or halving the boiled eggs. Then take a pepper ring from your SF and put it on the plate. Fill the ring (if it overflows that is ok) with the rest of your SF! Then to the side add some bananas! Yummy!
EggsBenedict...um...Meghan style? Yeah!
Here is what you will need:
3 oz. of left over chicken
1/4 cup of edamame
1 oz of mixed seeds
full Recipe
1 oz pumpkin seeds,
sunflower seeds, & flaxseeds
Mix together and keep in freezer!
1 tsp of cumin
Sauce:
1-2 tbls of Siriacha sauce (also known as rooster sauce)
1 tbls of Molasses (b/c I love it)
3 dashes of soy sauce
1 tsp of garlic
Side note: I <3 Jamie Oliver...he gets so excited about healthy food!
Ok back to what you need.
Baked Polenta: Pick a mushy polenta recipe and cook it. After it's become leftovers take out a cupcake pan and spray it really well. Pack in the cold polenta until the holes are full! Bake at 400* for 15 minutes or until the polenta is a very nice tan color!
Now the last component Poached eggs (however many you need). If you don't know how or you just need a reminder of a great technique go HERE.
Ok so you will obviously want to start by poaching your eggs. Then get the polenta in the oven.
I forgot to say this before but if you want to leave the chicken out do that...you could substitute slices of firm tofu for it.
You want to start the "stirfry" part by sautéing the chicken in olive oil. This is mostly just to warm it up. Add the edamame and cook till it is almost a caramel brown. Salt and pepper to taste at this point. Add in the seeds and cumin. Turn your burner to low and drizzle with a bit more olive oil to keep it from sticking.
Wisk together all of the ingredients for the sauce and pour on top of the stirfry. Take off the heat immediatly! If you don't the molasses will burn and it will be gross.
Time for assembly.
Start with the Polenta cake. On top of that goes the poached egg. Smother with the stirfry and sauce! This was so so so good!!!
The great thing about breakfast is that it isn't just breakfast! It can just as easily be lunch or dinner! YaY for food that can be anything you want it to be!
You know I love you more than my spatula! - Meg
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