FEASTS AND FOTOS

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Egg Muffins

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I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week.  These little egg muffins are such a great portable meal!  Most important, they are really delicious and very satisfying.  After these cool down I wrap each one in saran wrap and store in the fridge.  They hold up well for a few days and reheat in the microwave perfectly.  I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well.  Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere.  On occassion I throw in some mushrooms.  I always use spinach though…great way to get in some greens!  Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous?  Well, they only look like this for about 26 seconds, then they deflate.  So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…


Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Recipe adapted from Giada

 

Egg Muffins
 
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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
  • 2 shallots, chopped
  • 1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
  • 7 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • ½ cups grated gruyere (6 ounces)
  • ⅓ cup milk, at room temperature
Method
  1. Preheat the oven to 400 degrees.
  2. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
  3. In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
  5. Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Tuna Salad Roll

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TunaRollFixResize

I have been making this delicious fresh tuna salad for a few years now and it just occured to me to put it into a hot dog bun.  I got the idea from lobster rolls, abundant during the summer months.  Both lobster and tuna are somewhat pricey but the tuna is easier and quicker to cook.  You don’t have to concern yourself with taking the lobster meat out of the shells.

This tuna roll is terrific as a light dinner on a hot summer evening.  You only need to stand over a flame for 2 minutes, the rest comes together quite easily.  It is also great for lunch.  If you don’t want to put it in a hot dog bun it is wonderful placed on a bed of greens.

Recipe

1 pound sushi grade tuna steak, cut one inch thick

2 tbsp olive oil, plus extra for brushing

1 large lime, zested and juiced

1 tsp wasabi powder

1 tsp soy sauce

1 tsp toasted seasame oil

5 dashes tobasco sauce

1 ripe Haas avocado

1/4 cup minced scallions

2 tbsp red onion, finely chopped

Salt & pepper

Spinach leaves

Hot dog buns (top slit), lightly toasted

Method

Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.

In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.

Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.

Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Recipe adapted from Ina Garten.

 

Tuna Salad Roll
 
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Ingredients
  • 1 pound sushi grade tuna steak, cut one inch thick
  • 2 tbsp olive oil, plus extra for brushing
  • 1 large lime, zested and juiced
  • 1 tsp wasabi powder
  • 1 tsp soy sauce
  • 1 tsp toasted seasame oil
  • 5 dashes tobasco sauce
  • 1 ripe Haas avocado
  • ¼ cup minced scallions
  • 2 tbsp red onion, finely chopped
  • Salt & pepper
  • Spinach leaves
  • Hot dog buns (top slit), lightly toasted
Method
  1. Brush steaks with olive oil and sprinkle with salt & pepper.  Place tuna steak in a very hot saute pan (or grill pan) and cook for only one minute on each side.  The center of the steaks should still be raw.  Set aside on a platter to cool.
  2. In a small bowl, combine the olive oil, lime zest, wasabi, lime juice, soy sauce and hot sauce along with a dash of salt & pepper.  Add the avocados to the vinaigrette and toss to combine.
  3. Cut the tuna into chunks and add to the vinaigrette.  Finally, add the scallions and red onions to the mixture.  Mix well.
  4. Lightly toast the hot dog buns.  Place a layer of spinach leaves in the buns.  Pile the tuna mixture on top of the leaves.

Spinach and Chickpea Curry

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ChickPeaCurryFixR

When I came across this recipe I immediately thought I had to try it.  I had been thinking about attempting to cook an Indian dish at home for some time and this one seemed so simple and quick I felt comfortable giving it a try – if it didn’t turn out well I would not have invested much time and energy into it.  I hate wasting time and energy!

Not only is this dish super fast to whip up, it’s healthy.  The chickpeas are high in fiber and a great source of protein.  And thanks to Popeye we all know the health benefits of spinach by now!

This dish goes so well with lamb.  I like to buy the small loin lamb chops and broil them in the oven for about 10 minutes.  I serve this curry alongside the lamb – it’s spectacular.  I have also spooned this mixture over a piece of Tilapia and it was very tasty.  This spinach and chickpea curry would also be fantastic as a vegetarian meal all on it’s own served over basmati rice.

This is what you will need to serve as a side dish for 4-6 people…

Recipe

1 cup coarsely chopped onion

1 tablespoon ground ginger

1 teaspoon olive oil

1 teaspoon red curry powder

1/8 teaspoon garam masala

1 19-oz can chick peas, drained and rinsed

1 14-oz can diced tomatoes with juice

4-5 cups spinach leaves

chicken stock (optional)

Method

In a food processor, combine onion and ginger,  pulse until minced.

Heat oil in a large skillet.  Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes.  Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon.  Simmer for 2-3 minutes.  Stir in spinach and simmer until wilted.

If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock).  I prefer mine on the thicker side.

That’s it, really.  So fast.  So simple.  So delicious.

 

Spinach and Chickpea Curry
 
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Ingredients
  • 1 cup coarsely chopped onion
  • 1 tablespoon ground ginger
  • 1 teaspoon olive oil
  • 1 teaspoon red curry powder
  • ⅛ teaspoon garam masala
  • 1 19-oz can chick peas, drained and rinsed
  • 1 14-oz can diced tomatoes with juice
  • 4-5 cups spinach leaves
  • chicken stock (optional)
Method
  1. In a food processor, combine onion and ginger,  pulse until minced.
  2. Heat oil in a large skillet.  Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes.  Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon.  Simmer for 2-3 minutes.  Stir in spinach and simmer until wilted.
  3. If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock).  I prefer mine on the thicker side.