Egg Bowls

February 10, 2013 by Leave a Comment

bread02 (1 of 1)bread01 (1 of 1)I can’t say enough great things about these wonderful egg bowls.  They are so tasty and can be made a million different ways.  This recipe is also kid friendly.  You can have them choose their very own ingredients.

I was introduced to these lovely creations while on our recent trip to Paris.  I noticed several bakeries having similar stuffed bread options that all looked delicious.  Vacationing is a blessing and such a great experience; however, getting up early to beat the long crowds at tourist attractions is the downside.  Knowing these special treats were just around the corner, made waking up early not so bad.  Thinking of it, I was excited!

Here’s an important tip…Keeping the rolls in the refrigerator until baking will make the cutting process easier.  I’ve added a list of alternative ingredients to help you in the creative process.  You can prepare the mixture the night before and add it to the rolls in the morning.  This can be helpful if you don’t have a lot of time to spend in the kitchen.

I’m not a big fan of breakfast food, so if you ever see these kind of recipes on my blog, they will definitely be worth your time. This is another winner, so you might want to consider making extra!

b13b20 (1 of 1)Ingredients

  • 3 kaiser rolls (*preferably partially baked)
  • 4 eggs
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped tomatoes
  • 2 tablespoons chives
  • 2 – 3 tablespoons chopped bacon (2 slices)
  • salt & pepper to taste

Alternative Ingredients

shallots; green onions; leeks; onions; parsley; tarragon; ham; sausage; pancetta; smoked salmon; crab meat; gruyere; feta; goat cheese; mozzarella; parmesan; red/green pepper; spinach; mushrooms and olives.

While combining all ingredients in a large bowl, preheat oven to 350. Cut a large square off the top of each roll and remove a good portion of the bread inside, but still leave enough to prevent leakage.  Place rolls on a baking dish and put tops you cut to the side to heat in oven the last few minutes of baking.  Add 2/3 cup of mixture in each roll.  Bake in the oven for 40 – 45 minutes.  If the egg mixture is still loose on top after this time, you can turn the broiler on for a few minutes.

*Your local bakery and supermarket on occasion “Parbake” their baked good products.  It’s a cooking technique in which dough products are partially baked and frozen for storage.  I specifically ask my supermarket baker for these kind of rolls.  I’ve never had an issue purchasing them.

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Chicken Pasta‏ with Roasted Eggplant

January 26, 2013 by Leave a Comment

Who doesn’t love a great bowl of pasta?  I wanted to be able to make a pasta dish that was not only good but healthy.  I believe I’ve found the perfect balance.  This recipe was developed out of frustration, when I was trying to make stuffed chicken with spinach and ricotta cheese. I didn’t have any toothpicks in the house and tried my hardest to keep the stuffing together, with no success.  I decided to move to plan B, and turn it into a pasta dish.

One of the ingredients listed in this recipe is saffron. I would’ve never thought to add saffron, but I had just received a spice shipment from my mother, who lives in area near many Middle Eastern/Indian shops. They sell high quality saffron at a discounted rate.  What’s fascinating about this spice is that its obtained from a flower, Crocus Sativus, that only produces three threads per flower. More than 75,000 flowers are needed to obtain a pound.  This is the reason why this spice carries a heavy price tag.  No worries if you don’t have saffron, the dish will still be very good with the addition of cream and roasted garlic!

Ingredients

  • 3-4 chicken breast (cubed)
  • 1 lb spaghetti
  • 2 onions
  • 1 red pepper sliced
  • 1 medium eggplant (cubed)
  • 1 pint of cherry tomatoes
  • 4-5 garlic cloves
  • 1 can of tomato sauce
  • 1 can of diced tomatoes
  • ¼ cup of heavy cream
  • bag of spinach
  • 5 tablespoons olive oil
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon saffron (optional)
  • 1 teaspoon pepper
  • 2 teaspoons salt

Mix in a large bowl the below ingredients with 3 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper.  Roast in the oven for 30 to 35 minutes on 375.

1 Onion Sliced
1 Red Pepper Sliced
1 cubed Eggplant
1 pint of cherry tomatoes

Be sure to roast the garlic in the oven with the vegetables by placing in an aluminum foil packet with a dash of olive oil, salt and pepper to taste.  When the garlic is cooked through (15-20 minutes), mash into a paste.

In a pot bring together the chicken and chopped onion with 1/2 teaspoon of salt, 1/4 teaspoon of pepper and saffron.  Let this cook with the lid on for 10 minutes or until the chicken is no longer pink.  There should be a nice amount of liquid that builds up at the bottom of the pot.

Add tomato sauce and chopped tomatoes with the roasted garlic (smashed into a paste) with 1/2 teaspoon of salt & 1/4 teaspoon pepper.  Cover and cook for 20  to 25 minutes on medium heat.

Add cream and wait a few minutes before adding your roasted vegetables and spinach.  The last step is to add the spaghetti.  Don’t forget your favorite cheese to top of this wonderful meal.  Enjoy!

 

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