Food In Many Forms

The coronavirus is becoming more and more real every day. People are starting to practice "social distancing", and we have accepted that we probably shouldn't go out in crowds anymore. So instead of going to our friend's party tomorrow and watching Boston's St. Patrick's day parade. We will be sharing brunch with an intimate group tomorrow morning. I volunteered to make quiche, because it is the easiest way to consume eggs with a crowd, and I can at least make sure there are vegetables involved. I originally wanted to do a red onion & gruyere combo, which I still think would be good. But I had a block of Manchego already in the house, so I added red peppers to go with the more Spanish vibe. I normally don't shy away from whole eggs, but I had egg whites already, so I figured I would stretch my small egg supply. INGREDIENTS 1/2 red onion 1/2 red bell pepper 1/2 cup shaved Manchego cheese 3 cloves garlic 3/4 cup unflavored soy milk 2 eggs, ...

From the archives... originally written in 2018... The last time I mentioned this quiche was back in 2011. But, I have definitely used this recipe over and over again. Short on time and need to make lunch for the week? Make a quiche! Want to bring food to a friend with a new baby and cook for yourself too? Make two quiches! In the past month or so, I have been experimenting with the ratio of eggs to milk, as well as using milk alternatives, such as soymilk. Ultimately, I like the recipe as it is. The soymilk made the quiche inflate in the oven more than normal, and it collapsed once it came out. It was "original" (i.e. not vanilla) soymilk, but it still had some sweetness to it and it was a little weird the first day. For some reason, the sweetness had dissipated on Days 2 & 3, which made it more palatable. Although it seems like a lot of milk to add, the texture was very much impacted by using less. So, this is one recipe, I do recommend you follow pretty closely. ...

I painted myself into a corner this week, metaphorically speaking. I proposed to my boss that we offer staff heart healthy recipes during American Heart Month, in February, on a weekly basis. Then I said I would make one of the recipes, and when I proposed egg bites, she liked the idea so much, I couldn't change her mind afterward. I would have been fine making egg bites, except almost recipe I had found had some form of cheese or processed meat, and how is that heart healthy? The one exception was the recipe I found from whole foods , but my boyfriend/ test subject is allergic to mushrooms, and I felt that just vegetables lacks the pizzazz required to win people over to the side of "healthy can still taste good". So, I was forced to invent something, which for better or for worse is in my oven right now. These new egg bites were inspired by muhammara from Turkey and the nutty omelets of Dubai. Ingredients 2 cups pasteurized egg whites or 8 whole eggs 12...

This recipe calls for a "fiery" tomato sauce, but I left out the green chiles for a more mild (but still flavorful) version. Shakshuka Ingredients: 1/4 cup extra virgin olive oil 1 small onion, diced 2 cloves garlic, minced 1 large bell pepper, diced 1 tsp ground cumin 1 tsp sweet paprika 1/2 tsp mild red pepper flakes, or more to taste 2 Tbsp tomato paste 28 oz canned chopped tomatoes, with their juice 1/2 tsp kosher salt Fresh black pepper, to taste 6 large eggs 2-4 Tbsp roughly chopped fresh parsley Directions: Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and saute for 2-3 minutes, until soft. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent. Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Next, add the tomato paste, and stir that into the mixture. Finally, add th...

Some dishes, you just don't forget the first time you had them. In particular, the egg chilaquiles I had at Lauriol Plaza have been stuck in my mind: Three scrambled eggs with tortilla chips, and green tomatillo sauce. Topped with Monterey Jack cheese and sour cream. Served with seasonal fruit. Recommended for a hang over. - Lauriol Plaza Menu It came to my table still piping hot and comforting after a late night on the town. So, now that I have the time, I had to try my own version of it, perfectly portioned for 1. Ingredients : 1/2 cup salsa  3 oz chicken or vegetable broth 1 large egg 3 corn tortillas, in pieces, baked til crisp at 375 degrees OR 2 oz tortilla chips .75 oz queso fresco Nonstick cooking spray  Directions : 1. Heat salsa and broth in large saucepan to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan and turn off the heat. Let stand for 5 minutes...

It was just a matter of time before Pinterest entered my life in food form , and this recipe was too easy to resist. It took 10 minutes to prepare after I got home from the gym, and 25 minutes to bake. The original recipe had too many egg whites , and too few whole eggs for my taste, so the modified version below has twice as many whole eggs and half the egg whites. There are four servings after all, I think one egg yolk per person is okay. And that is my professional opinion ;) Healthy Breakfast Frittata Makes 4 Servings Ingredients: 1 Cup Eggwhites (I use eggwhites from a carton to make my life easier) 4 Whole Eggs 1/2 a Small White Onion Finely Chopped 2 Cups Spinach (not packed) 1/4 Cup Reduced Fat Feta Cheese Black Pepper, to taste Crushed Red Pepper, to taste Salt, to taste Directions: Preheat oven to 425 F. Place all ingredients in an 8×8 previously oiled baking dish sprinkling your spices on top. Using a fork fold ingredients together....

I'm on my  third carton of eggs in six weeks , and today I began to wonder if this is a healthy trend. Between 2 quiches, a batch of lemon bars and some scrambled eggs here and there, I have used gone through 21 eggs . Not to mention the hard boiled eggs I eat at work, the egg whites in my favorite spinach feta wraps at Starbucks and the fried eggs going into my Au Bon Pain breakfast sandwiches. I have given myself a little too much wiggle room these past couple weeks, and my scale knows it. So after I finish the quiche that is baking in my oven right now, I am going to switch to egg whites and re-focus on lowering the fat and cholesterol in all parts of my diet . It also means that I am going to work hard to curb my cravings for cookies and sweets, and go for the fruit instead. Just this week, I decided to slice up some very ripe bananas and freeze them and they were such a great snack. I am stocked up on my favorite Greek yogurt, and my pantry is stocked with heal...

Hmmm... this picture may look questionable, but if you are looking for a satisfying, low-calorie breakfast, this may be just the thing.  What is in it? Well, turkey sausage bits, egg whites, 1 whole egg, and tomatoes and onions. How many calories? About 200 when you use non-stick cooking spray, like Pam.  Ingredients: 1/4 cup chopped onion 1/4 cup chopped tomato 1 whole egg 1/2 cup egg whites Milk, Salt, Pepper (optional) 1/3 cup pre-cooked turkey sausage bits  Cooking oil Fresh Thyme (optional) Directions: 1. Saute the onions, and add tomatoes when they begin to brown. 2. Throw in the sausage and cook until heated. I also added thyme at this step because I had it laying around.  3. Combine the egg and egg whites, and add milk, salt and pepper, if desired 4. Pour the eggs over the rest of the ingredients in the pan and cook until done.