Savory & Sweet French Picnic Cake ~ inspired by a recipe from 'The Little Paris Kitchen' cookbook

Not too long ago, I checked out a copy of the cookbook ~ The Little Paris Kitchen ~ from our local library.   It's a charming cookbook that was written by a Brit named ~ Rachel Khoo ~ who now lives in Paris.  I truly enjoyed reading about all the back stories on the recipes, how the cookbook came to be, as well as looking at all the beautiful photos of Rachel out-and-about in Paris.  Yeah, I'm one of those people, one who reads cookbooks like other people read novels.  :)

One of her recipes that called out to me was for a savory, yet slightly sweet, 'picnic cake' called ~ Sausage, Pistachio & Prune Cake.  I know it sounds kinda odd, but after reading her comments about it, I just had to make it in my kitchen, too.   I tinkered with the recipe just a bit... I cut the oil in half by using water to replace half the oil (with no loss of flavor or moisture); I used chopped ham, bell pepper and onion instead of the amount of salami called for; I replaced 1/3 cup of wheat flour with soy flour, to get a little more protein in the cake; skipped the nuts; and I only used half of the amount of chopped dried plums (I like calling them that instead of prunes, prunes just sounds so ~ ugh! :)   The cake came out with a beautiful golden crust and was excellent.  Roy thought it was like eating a quiche, but in a slightly sweet, cake/loaf form...and I'd have to agree.  We enjoyed it for a light lunch, with a garden salad and fresh fruit.  I also had it for breakfast the next day, too ~ Yummy!  Even my son liked it.  He was a bit hesitant at first, but after a few bites he really got into it and promptly asked for seconds.  So, if you're looking to do a little foodie armchair traveling, give this book or recipe a try ~ Bon Appétit!

  

Poached Eggs with Fire Roasted Tomatoes & Spinach ~ Meatless Monday

For a super easy, really tasty and very low carb breakfast, I like to turn to eggs poached right in the skillet with some juicy, sauteed veggies.  I'm a huge fan of canned, Fire Roasted Diced Tomatoes.  When you add them to lightly sauteed spinach and then crack an egg or two on top of the mixture, you can't go wrong.  I'm heavy handed with the tomatoes, I just can't get enough of the lightly smokey flavor!  I'll sprinkle on some herbs, spices and maybe some chipotle Tabasco sauce, too.  I let it all simmer/poach until the egg is almost set, then I cover the skillet with the lid for an extra minute or two, just until the egg white 'sets' on top of the egg ~ then breakfast is served.  I think this would also make a great brunch or light lunch/dinner, too.   Who says eating low carb has to be boring?  Certainly not me!  Poached Eggs with Fire Roasted Tomatoes & Spinach ~ what a great way to start your Meatless Monday!

Baked French Toast with Stouffer's Harvest Apples

Baked French Toast with Stouffer's Harvest Apples ~ What a wonderful way to start your Sunday.  We had an assortment of breakfast goodies to choose from, and going back for seconds was a given!

Our dear family friend, Dick, had us over for a lovely Sunday brunch recently.  He laid out an impressive spread of breakfast delights that we all enjoyed!  One of the specialities of the day was ~ Baked French Toast with Stouffer's Harvest Apples.  He follows this recipe from the Stouffer's website, using his favorite sourdough bread.  He likes to prep the French Toast the night before he wants to serve it and then bake it in the morning.  That way the bread is fully soaked with the egg mixture and there is one less thing to do the morning of the brunch.

I can't think of a finer way to spend a Sunday ~ enjoying the day with good friends, good food and good conversation.  How about you?  :)

Desy's Country Potatoes & Cheesy Scrambled Egg Skillet Breakfast

My niece, Desy, recently posted this picture to Facebook.  It's a satisfying, home cooked skillet breakfast, full of ~ diced golden fried potatoes, eggs, onions and cheese.  It was one of her dad's favorite breakfasts.  I asked, and she gave me the recipe, so I thought I'd share it on the blog.  (she adds mushrooms, but, her dad preferred his without)  Enjoy!

Desy's Country Potatoes & Cheesy Scrambled Egg Skillet Breakfast
 serves 3~5

 Ingredients

• 6 medium russet potatoes, diced
• 1 small purple onion, minced*
• 4 green onions, minced*
• 1 cup mushrooms, diced
• 6 eggs, well beaten
• 1 clove garlic, minced
• 2 cups shredded cheddar cheese
• cooking oil
• salt/pepper, to taste

Pancake Day ~ Let's eat pancakes all day long!

Today is Pancake Day, aka Shrove Tuesday, aka Fat Tuesday.  Here are some of my favorite pancake recipes that I've posted about from over the last year or so.  Any one of them would be a perfect choice for one of our meals today.  (or maybe all!)  I wonder which one I'll pick...

Lazy Man's Crepes ~ simple way to jazz up your morning pancake batter...

This morning my son wanted pancakes for breakfast.  I had just enough powdered pancake mix to make a couple of pancakes, but not enough for all of us to have some.  I looked around, but there was no backup box in the pantry ~ drat!  So, I decided to thin out the batter and make my easy version of crepes instead.  That way there would be plenty for all of us for breakfast.

Sometimes when I get the craving for crepes, but, I don't want to get out all the ingredients to make the real-deal, I made them this way.  It's super easy, especially since I use a 'just add water' pancake mix.  I add extra water to the mix, just enough to make the batter thin enough to swirl around the hot skillet.  It's ready to flip when the bubbles are set, just like traditional pancakes.  Can't get easier or lazier than that.  Maybe I should have called them ~ Lazy Mom's Crepes.  :)

Shirley, this is the breakfast your Uncle Roy was telling you about today.  Let me know if you try making them and if your family likes them.  :)  

Lazy Man's Crepes

Ingredients

• your favorite prepared pancake batter  (I like Eagle Mills Buttermilk Complete Pancake Mix ~ just add water)
• extra water
• stuff for filling and topping the crepes, like ~ sweetened cottage cheese, fresh fruit, jam, whipped cream
• pancake syrup
• Pam cooking spray

Directions

Take you favorite prepared pancake batter and add extra water.  You want the batter thin enough to swirl around the pan to make a crepe circle.  (probably about the same amount of water as the liquid called for in your pancake batter recipe)

Warm up a skillet, over medium-high heat & add Pam cooking spray when ready to cook the crepes.  Pour in about a scant 1/4 cup thinned batter and swirl around the pan.  Flip over when bubbles appear, just like you would when making regular pancakes.  When done, set aside and keep warm. (or just fill and serve them as you go)  Continue making  more crepes, applying more Pam to the skillet for each crepe made.

Fill crepes with sweetened cottage cheese or your favorite fillings.  Top with syrup, fresh fruit and whipped cream.  Enjoy!

Eagle Mills Buttermilk Complete Pancake Mix ~ I LOVE THIS STUFF!!  It is very similar in makeup to Heart Healthy Bisquick & is only about $1 a box.  All you need is water ~ how lazy is that? teehee ~  Cheap & cheerful at its best!

Festive Christmas Eggs ~ A low carb, low cal & low fat breakfast treat!

Festive Christmas Eggs ~ Great for the holidays, but they would be wonderful for anytime of year.  These are a simple way to eat low carb, low fat and low cal.  What a deal!

My friend, GA, shared a photo link on Facebook of an imaginative way to cook your eggs.  It was from the Facebook fan page for ~ Mama Earth Organics.  I love the way it looked and decided to try it in my kitchen.  They didn't have a 'recipe' listed, just a 4-square photo showing how they did it.  Couldn't be simpler ~ take a ring slice of bell pepper; crack an egg in it and cook it until done.  Theirs were 'sunny side up' and looks like it had a tomato slice nestled down on the bottom.  I just used the sliced bell pepper and the egg, but about half way through cooking mine, I added a little water & covered the skillet with a lid to get a little steam action going ~ so my yolks are still runny, but covered with cooked white on top.

This was ready in under 10 minutes.  I just love how pretty it looks and you can't beat the carb, fat or calorie count!

Sure makes for a pretty presentation, perfect for a Christmas morning breakfast or brunch.  Actually, they would be great anytime of day and there's no need to only enjoy them during the holidays ~ especially when you're looking for an extra special way to serve the incredible, edible egg.   If you'd like to see more cool recipes, stop by the Mama Earth Organics website for more info about their organic food delivery service (in the Toronto area), recipes & such.  Enjoy!



  

Middle Eastern Flavored Scrambled Eggs ~ from Dan's kitchen & The 4-Hour Chef Cookbook ~ Guest Cook Post

Middle Eastern Flavored Scrambled Eggs ~ from Dan's kitchen and The 4-Hour Chef Cookbook

More creative cooking from my friend Dan's kitchen and The 4-Hour Chef Cookbook. (with a little flavor boost from making ~ Homemade Ghee)  This time Dan made ~ Middle Eastern Flavored Scrambled Eggs.  He served them with the Union Square Zucchini recipe that I shared with you last week.

'The Girls'

Dan has a few chickens that he keeps in his backyard, so he usually has plenty of 'free range' eggs at his disposal.  But, 'The Girls' aren't laying right now, so he had to make do with store bought eggs.  That's why he made the Ghee, to add a little extra oomph.  (to 'Meet The Girls' check out this post from late last spring ~ when my son & I were taking care of them for a few days)  So, without further ado, here are Dan's photos/commentaries on...

Middle Eastern Flavored Scrambled Eggs with Homemade Ghee ~ from Dan's kitchen and The 4-Hour Chef Cookbook 
slightly adapted version

This is clarified butter also called Ghee. It is pretty simple to make. You take a couple of lbs of unsalted butter and put them in a slow cooker or sauce pan and warm slowly until it just simmers. Spoon off the milk solids and then strain through a few layers of cheese cloth into a quart jar. The clarified butter can be stored at room temperature for up to 6 months. It has a higher smoking point than regular butter and has a distinctly richer flavor than regular butter.  ~  (just finished Ghee on the left & cooled and ready for cooking/storage Ghee on the right)

Middle Eastern Flavored Scrambled Eggs and Union Square Zucchini ~  The eggs are flavored with cumin and cilantro. Valuable lesson to making scrambled eggs is slow heat. I used Ghee instead of grapeseed oil (that the original 4-Hour Chef recipe called for) to add some additional richness that these store bought eggs were lacking. (My girls haven't started laying since they moulted.) Great taste, and rich buttery texture.

'The Girls' ~ dining al fresco

Eggnog Bread Pudding done 3-Ways ~ Individual servings, made in the microwave

I woke up really hungry the other morning...  I had some leftover biscuits from Thanksgiving that needed using up...  I also had a little bit of eggnog and pumpkin puree lurking in the fridge.  Hmmm, looked like the makings of a bread pudding to me!  (my friends ~ Trina and Sarah ~ have been talking about/sharing bread pudding recipes with me, so it's been on my mind lately)  This time around, I decided to try making my bread pudding in the microwave, in individual glass baking cups.  Since I was making this up as I went along, I decided to try making each one just a little different.  I made this for breakfast, but it could easily be made for dessert, also.  I liked it best when eaten warm, right out of the microwave oven, with an extra splash of eggnog.  Starting my day off with a little homestyle, comfort food ~ Aahhh.  Cooking it in the microwave may not be traditional, but it sure is quick and easy.  Sometimes, I like it like that.  How about you? ~ Enjoy!

Pumpkin-White Chocolate Eggnog Bread Pudding (bottom) & Chocolate Chip Eggnog Bread Pudding (top) ~ These are tasty, easy and quick to make.  They're also a great way to use up older bread, biscuits and rolls.  It's a win-win all-around!

~  I used a 12 oz individual-sized glass baking dish and filled it with about a heaping cup of the bread/egg mixture.  The basic Eggnog Bread Pudding and the Chocolate Chip Eggnog Bread Pudding took about 1 minute and 3o seconds to cook.  The Pumpkin-White Chocolate Eggnog Bread Pudding took about 2 minutes to cook. ~

Eggnog Bread Pudding ~ Three Ways ~ single servings, made in the microwave

Basic Ingredients

• leftover biscuits, bread or rolls ~ torn/cut up into small'ish chunks
• large egg(s)
• eggnog ~ low fat or regular
• cinnamon
• nutmeg
• raisins
• vanilla extract

For every one cup of  torn up ~ bread, biscuit, rolls or a mix ~ you will need...

•  one large egg, beaten
• 1/4 cup eggnog (or milk of choice ~ dairy/soy/nut ~ plain/flavored)
• 1/2 Tbsp raisins
• 1 tsp sugar or sweetener of choice ~ or to taste ~ depends on how sweet you like your bread pudding (optional, I'd definitely add if using a plain milk)
• 1/4 tsp cinnamon
• few gratings of fresh nutmeg
• few drops vanilla extract
• pinch of salt (optional)
• microwave safe custard cups, small ramekins or mini glass baking dishes ~ sprayed with Pam

Ready to put in the microwave...

Basic Directions

In a medium bowl, combine until well blended ~ the egg(s), eggnog, raisins, cinnamon, nutmeg, vanilla extract, sugar (if using) & salt (if using).  (**add any of the following variations/changes to the basic mixture at this time) Mix in the torn-up bread and let sit for 10 minutes, so the bread can absorb some of the moisture.  Push down on the bread, several times during the 10 minutes, just to make sure it is completely covered with the mixture.  (it shouldn't, but if it seems a little dry, add an extra splash of eggnog)

Spoon into your prepared microwave safe glass custard cup/ramekin/small baking dish.  Microwave on High, for one minute.  Check center to see if done.  Depending on the size of your cup/amount of mixture cooking, it will probably take another 30 seconds to one minute more.  Do any additional cooking in 15 second increments, checking after each time.  Once it is cooked through and completely cooked/solid in the center, serve as is ~ or with an extra splash of eggnog or milk.

Variations to the Basic ~  Eggnog Bread Pudding

Pumpkin-White Chocolate Eggnog Bread Pudding
to the original recipe ~ add/change out ~ **  

• add  ~  1 Tbsp pure pumpkin puree
• add  ~  1 tsp white chocolate chips
• exchange  ~  the raisins for an equal amount of dried cranberries 

**this one will take a bit longer to cook because of the pumpkin puree ~ add an extra 15 seconds at a time, until it is firm in the middle and cooked through (mine took 2 minutes total)

Chocolate Chip Eggnog Bread Pudding

to the original recipe ~ add ~ **

• 1 tsp cocoa powder
• 1 tsp sugar
• 1 tsp chocolate chips or carob chips

Spiced Pumpkin Pie French Toast

Spiced Pumpkin Pie French Toast ~ Super simple to make and super tasty.  The bread really soaks up the orange color from the pumpkin.  I'm loving the flavors of fall!

I've been thinking of ideas for using canned ~ Pumpkin Pie Filling ~ in ways other than the traditional pumpkin pie recipe that comes on the back of the can.  Today, I came up with this simple pumpkin infused version of the classic French Toast. I'm calling it my ~ Spiced Pumpkin Pie French Toast.  I tweaked my Cinnamon Vanilla French Toast recipe a bit, and it delivered.  My son went nuts for this meal and begged for a second plateful.  Good thing the recipe makes 8 slices, otherwise Momma would have had to make another batch!   :)


Spiced Pumpkin Pie French Toast
6-8 slices, depending on the size of your bread
* you can use pure pumpkin puree, just add some pumpkin pie spice, a little sugar and a splash more milk

Ingredients

• 3 large eggs
• 1/2 cup canned pumpkin pie filling*
• 3 Tbsp milk
• 1/2 tsp cinnamon
• 6-8 slices of your favorite bread

• cooking spray/Pam
• favorite syrup
• butter or margarine

Directions

Preheat large skillet over medium-low heat.

In a blender, place eggs, pumpkin pie filling, cinnamon & milk ~ blend until combined.  It'll take just a few seconds. Pour mixture into container large enough for a slice of bread to lie in it flat.

Place one slice of bread in container, flip over ~ make sure both sides of bread are covered in egg/pumpkin mixture ~ only dip as many pieces of bread as will fit in the skillet at one time.  

Spray preheated skillet with Pam & put as many egg-dipped slices of bread as will fit.

Cook for approx. 2 minutes per side or until both sides are golden brown.

Dip & cook remaining slices of bread.  Keep all slices warm until finished cooking.  When ready to serve, top with butter & syrup.  Enjoy!

Chipotle Scrambled Egg Naked Burrito ~ high protein & low carb

Chipotle Scrambled Egg Naked Burrito ~ Looking for a high protein / low carb way to start your day?  Give this really quick & easy meal a try!

My stepson, William, is an up & coming actor in Hollywood.  Recently he told me about one of the meals he had while on set & I just had to share it on the blog. This originally started out as a breakfast burrito, but by ordering it without the tomato-basil tortilla, it was turned into the perfect high protein / low carb meal.  I'm calling my version a ~ Chipotle Scrambled Egg Naked Burrito.  

As soon as William told me about it, I was reminded of how I used to get a 'Naked Burrito' over at the restaurant ~ Chipotle's.  When they first opened up in Colorado, that's how you asked for a burrito minus the tortilla. (this was before they actually sold salads)  The name 'naked burrito' always cracked me up & this is the same method, just for a different meal of the day.  Why didn't I think of this for a breakfast burrito before?  Thanks for sharing your meal idea, William!

Chipotle Scrambled Egg Naked Burrito ~ high protein & low carb

serves one

Layer all ingredients on a plate, starting with...

• sliced tomatoes
• cooked bacon or sliced ham
• scrambled eggs
• grated cheese (optional) 
• shredded lettuce
• sliced avocado (optional ~ I happened to have one in the fridge)

...and ending with ~

• chipotle salsa (or your favorite salsa/hot sauce)

Enjoy your high protein & low carb meal for ~ breakfast, brunch, lunch or a light supper or dinner.

William's original version with maple bacon & La Victoria Chipotle Taco Sauce

Mini Muffin Frittatas ~ perfect for breakfast or appetizers

Mini Muffin Frittatas ~ Rise & shine!  These little gems are perfect for breakfast or as an appetizer.  Keep some in the fridge or freezer for a quick meal on the run ~ just reheat & serve.

I was feeling like something a little bit different the day I made these ~ Mini Muffin Frittatas.  They were easy to make & J thought they were fun to eat ~ that's always a good thing.  I tweaked this recipe, just a bit to use what I had on hand.  The recipe lends itself to many variations & using low fat cheese is any easy to cut some of the calories.

Having some already made up in the fridge or freezer makes for a quick breakfast on a school day & these would also make good appetizers.  An easy to make food that multi-tasks ~ I like that!   :)

Smiley Face Mini Pancakes ~ making anytime, fun time!

Smiley Face Mini Pancakes & 'Faux' Crumpets ~ Depending on which side faces (pun intended) up, you get either a fun to look at & fun to eat pancake that kids love.  Flip it over & you get a 'faux' crumpet, that's great for teatime.

I recently acquired a  ~ Bella Cucina Smiley Pancake Maker, at a yard sale.  We've been having fun making these cute little pancakes, both for breakfast & for after school snacks.  They are quick to make, easy to do, fun to eat & easy to clean-up.  These little golden gems get two BIG thumbs up from J, from Dad & from Mom, too.  They can bring a smile to a little face after a rough day at school & that's a big plus.

I also enjoy making a few extra and saving them for an afternoon teatime treat. (the flip-side looks a bit like a crumpet to me)  The top has a slightly different, chewier texture than the smiley face side, since it doesn't come into direct contact with the top heating element. I spread the flip-side with butter & strawberry jam and enjoy some homemade 'faux English crumpets'.  They make a perfect teatime treat, right here in my American kitchen.  Just don't turn the little guys over & no one would know they're eating smiley face pancakes.  Works for me!  

The hardest thing about using this cute little pancake maker is waiting for the batch to finish, so you can start all over again.   Smiles all around?   Comin' right up! :)

Super-High Protein Pancakes with Blueberries ~ quick & easy, low carb & flour-free

Super-High Protein Pancakes with Blueberries ~ These low carb/flour-free, quick & easy, really high protein  pancakes are great for breakfast, but would be good any time the mood strikes.   :)

Fellow blogging buddy ~ Enid, of Enid Jones Photography ~ asked me if I had a good, high protein pancake recipe.  Since I'm not much of a breakfast eater, I really didn't ~ but, I was up for the challenge.  So, I surfed around the 'net & found this recipe, over on ~ Oatmeal After Spinning ~ that sounded intriguing.

I was inspired to create this pancake batter ~ that looks & behaves quite a bit like a traditional batter.  The cool thing about this pancake, is that it's ~ really high protein, is flour-free, pretty low carb/low fat AND it's also super tasty, quick & easy to make.  Booyah!!  Adding blueberries to the batter really makes it shine & if you're so inclined (I'm so inclined), add a few more to top it all off. (maybe with a little syrup, too :)  Roy & I devoured these little gems, in no time flat.  These high protein/low carb blueberry pancakes might just make a morning person/cook out of me yet... just maybe.   :)


Super-High Protein Pancakes with Blueberries ~ quick & low carb
serves one - 4 pancakes
To see nutritional stats ~ CLICK HERE ~

Ingredients

• 1/3 cup fat-free cottage cheese (or cottage cheese of choice) 
• 1 egg 
• 1 scoop vanilla whey protein powder 
• 1/2 tsp baking powder 
• 1 Tbsp water 
• 1/8 tsp vanilla extract 
• 1/8 tsp cinnamon 
• a dash of salt 
• 1 Equal packet or sweetener of choice, to taste (optional)
• 3 Tbsp frozen wild blueberries 
• Pam cooking spray
• your favorite pancake toppings (optional)

Directions 

Blend first 9 ingredients (EXCEPT the blueberries) in a small food processor until fully blended & no lumps are remaining ~ scraping down sides if necessary.  Transfer batter to a bowl, let rest 5 minutes, then gently stir in the blueberries. 

Preheat skillet over medium-low heat while batter is resting. 

Spray skillet with Pam & ladle out the pancake batter into 4 pancakes.  Cook for approx. 4 minutes on one side (or until edges start to turn golden brown & a few bubbles appear) and flip. Cook for an additional 2-3 minutes on the other side. (they almost cook like traditional pancakes, but not quite. They will not get all the bubbles on top like regular pancakes do)

When both sides are golden brown, they're ready to eat.

Enjoy the pancakes as is (naked :) or finish them off with one of your favorite toppings, as desired. (optional) 

For my toppings I added ~ 3 Tbsp frozen blueberries, nuked for one minute & then mixed with a bit of sugar-free pancake syrup (I call it my ~ Blueberry Pancake Syrup) and a few squirts of  'I Can't Believe It's Not Butter' Spray. 

Other topping ideas to consider... fresh fruit; unsweetened applesauce; syrup (regular, light or sugar-free); nut butter; jam; butter/margarine.

Stuffed Portobello Mushrooms ~ Italian Style ~ for Meatless Monday

Stuffed Portobello Mushrooms Italian Style ~ a quick and flavorful meal, full of rich Italian flavors, low carb, & depending on your choice of cheeses ~ low fat & low cal.  Perfect for Meatless Monday!

 

I love cooking with portobello mushrooms, there is something about that big, 'meaty' mushroom that I really enjoy.  Sometimes I slice them, then saute or grill.  Sometimes I bake them.  Today my 'shrooms, they got baked.  :)  This meal came together in minutes & cooked for just a bit more.  This big, tasty mushroom was on the table quickly & was devoured promptly.  I can always tell how good a meal is by how quiet it gets around the table when we are eating... and it was real quiet... until everyone asked (clamored) for seconds, that is.

A word to the wise ~ make enough for seconds.

P.S. ~ Do it the first time around.  It's so much quicker that way... about 20 minutes quicker.  :)

Stuffed Portobello Mushrooms ~ Italian Style

• big portobello mushrooms ~ cleaned & ready to go ~ As many as you like & may I suggest at least 2 per person. You might as well save yourself the time & trouble & go ahead & make a lot.  It will save you having to start the second batch before you have even had the chance to finish your own 'shroom.  (somehow the cook always starts eating last around here :)  That way yours won't get cold & nobody will give you the stink eye.  Not that that happens around here or anything...  ;)

• your favorite jarred spaghetti sauce ~ or my favorite, the homemade ~ Tomato Chutney ~ I wrote about a few weeks ago

• cottage cheese ~ regular, low-fat or fat-free ~ whatever floats your boat

• cooked spinach ~ from fresh, frozen or canned, well drained

• your favorite herbs & spices ~ some I like to use: Italian herb blend, basil, onion/garlic powder, oregano, smoked paprika, crushed red pepper flakes, salt, pepper

•  shredded pizza cheese ~ buy the pre-shredded bagged kind or grate some of your favorite cheese(s)

• Parmesan cheese ~ sprinkle liberally in, on & over the gloriously layered mushroom as you are assembling it & when serving it

Look at all that lovely, flavorful juice the mushroom makes while it bakes.  Anybody seen my fork??  :)

Preheat oven to 400F degrees.

Prep your baking sheet or cast iron skillet with cooking spray and/or foil.

Place the cleaned mushrooms ~ gill side up ~ on your baking sheet/cast iron skillet.

Assemble the stuffed mushroom in layers, starting with:

1. jarred spaghetti sauce or tomato chutney ~ spread to the edges of the mushroom
2. sprinkle all over with your choice of herbs & spices 
3. cottage cheese ~ spread a good sized amount all over the sauce
4. add a bit more sauce to the center of the mushroom & spread out about half way
5. add the spinach in cool dollops or spread it around ~ as you like
6. sprinkle a bit more herbs/spice ~ as you like
7. top it all with the pizza cheese & Parmesan cheese ~ as much or as little as you like

Bake the mushrooms for approx. 15-20 minutes ~ until they are cooked through, the filling is beginning to bubble & the mushroom is giving off it's lovely juices.

Plate it up & pour any of the mushroom juices over the top & add additional cheeses ~ if desired.

Enjoy!



** This would be such an easy recipe to change up, just vary the 'stuffing' fillings ~ some to consider...

~ for a Mexican Style version use: salsa, Mexican spices/cilantro, cottage cheese, spinach & some smashed chili beans ~ top with sliced avocado, jalapenos & crushed tortilla chips when serving

~ for a Greek Style version use: fresh chopped tomatoes tossed in olive oil (or Greek salad dressing) & Greek spices/oregano, thin sliced/chopped zucchini, spinach, olives, sliced onions, Greek Yogurt & feta cheese ~ sprinkle with a hint of mint when serving

Join the Movement

Greek Veggie Scrambled Eggs ~ It's all Greek to me!

Greek Veggie Scrambled Eggs ~ all the freshness of a Greek Salad mixed with eggs for a perfect breakfast.  Low carb, low fat & low cal ~ great for brunch, too.

Greek Veggie Scrambled Eggs ~  I'm on a Greek Salad kick right now & have been enjoying one every day this week, but I've been using spinach instead of lettuce. (I've been craving spinach, what can I say)   I'm lucky that my new next door neighbors, Bill & Cheryl, have been sharing some of their homegrown veggies with us & that makes for a lot of fresh salad fixin's.  Tomatoes & cucumbers are so much better when you can just go outside & pick them right off the vine.

I've also been talking to my friend, Misty, about the different ways that they cook all those glorious, fresh laid eggs she gets from her hens. (see my recent post about her best egg layer, Little Bessie, here)  One of the ways her family likes to eat the eggs they gather, is to scramble them with cooked spinach.  Say no more....


So, today I made a hybrid version of a Greek salad & spinach scrambled eggs and came up with a ~ Greek Veggie Scrambled Eggs ~ dish.  The meal turned out great!  I prepared all the veggies like I was going to make a salad, then I sauteed them in a little olive oil until the spinach wilted.  I then added the scrambled egg mixture to the cooked veggies, added some Greek seasoning blend, extra oregano (I like a lot of oregano in my Greek dishes), salt & pepper and finished cooking the scrambled eggs.  After I plated it, I added some crumbles of reduced-fat Feta cheese & a few sliced black olives (I ran out of Greek olives, darn it!) ~ and I was good to go!

I'm so glad I have friends who inspire me to come up with unusual combos in the kitchen, especially for a Meatless Monday meal, it makes cooking so much more fun! 

Farm Fresh Eggs ~ as close as a little backyard farm

Grilled Pork Chops & a Little Bessie egg for brunch ~ this is the perfect way to enjoy one of these fantastic eggs!

 

Little Bessie

When I need fresh eggs, I most often get them from my friend, Misty.  She & her family have a flock of chickens & whenever I need a dozen eggs, I just give her a call & the next day I pick up some of the freshest eggs this girl has ever had the pleasure to eat.  They are always extra large & are full of rich flavor ~ & nothing like the ones you get at the market.

One of Misty's best egg layers is a little chicken by the name of Little Bessie.  Now, Little Bessie doesn't act like a regular chicken ~ she acts like a pet  & because of her sweet personality, she is treated just like one of the family.  She gets some special privileges & enjoys roaming around with the family when they are in the yard, following whoever happens to be out in the yard with her.  She's also been known to roost on a lap, if one becomes available.  This is one people-person chicken!

Little Bessie & Misty's dog, Able ~ hanging out together in the backyard

a Little Bessie vs. Ex-large egg

one egg with double yolks

Now,  Little Bessie is smaller than all of the other hens & is a bit scrawnier than the other hens ~ but, man, can that chicken lay some H-U-G-E eggs.  I'm not talking big, I'm talking ginormous!!  I've never seen eggs this big & how this little hen does it, just amazes me.  She doesn't always lay them this big, but when she does & if we happen to get one, we are thrilled.  They have double yolks & it's fun to crack one open ~ it's like winning the egg lottery! 

Whenever we know we're getting a double yolk egg, we cook it simply.  With a rare treat like this, why would you make it any other way?  Usually I make the egg Sunny Side Up, just so I can see the twin yolks, in all their bright, yellow glory.  Just one of her double yolk eggs, literally takes up the entire plate.  All I can say is ~ Wow!

Rare double yolk hard boiled egg...

I did decide to hard boil one the other day.  I was curious as to what a hard boiled, double yolk egg would look like & here it is...  How cool is that?

Eggs are a big part of ~ Phase One ~ of the Fat Flush Plan Diet.  I go back on the two week, Phase One, part of the diet from time to time ~ just to get back on track.  With the ability to get such fresh & well cared for eggs, it makes eating my breakfast eggs or hard boiled egg snacks, such a pleasure.

Thanks for all the fresh eggs Misty & of course you too, Little Bessie!