Tag Archives: eggs

It Cooks While I Sleep…

 I’ve always loved cooking…but I have a secret to admit: I have never been great with the crockpot! I know, I know. It’s supposed to be the simplest way to cook ever, but I seem to fail with this method. I either cook it too long or add too much liquid or it doesn’t get all the way done…. It’s a curse!

But desperate times call for desperate measures. And I am in a season of life where there isn’t much time for meal prep between when I get home from work and when Kyle goes down for bed…and we both need to eat sometime in there. And then there’s the part about kids waking up in the middle of the night…especially (it seems) when you’re already at your tiredest. So, I’m taking the plunge and attempting to cook with the crockpot! I even started a Pinterest board just for crockpot recipe ideas: Crockpot Meals (aka Working Mama Nom-Noms!).

Thankfully, I’ve stumbled across a few keepers (which I’ve modified or merged a couple of recipes together).

The Roast: 5 red potatoes (quartered), 1 small bag baby carrots, 1 onion (peeled and cut into 8), 3 cloves garlic (peeled and minced), 1 box beef broth over veggies, salt-pepper-cornstarch rubbed on the 2 pound roast and seared for 1-2 minutes on each side, then topped with fresh rosemary, basil, parsley, and sage, 1-2 Tbsp. each of honey, soy sauce, and worchestershire sauce. 10 hr. on low.

The roast I made for a friend who’s had sick kids and been discouraged recently, and I literally prayed over the crockpot! (Maybe that’s the real secret.) The recipient commented: “Well my plain ol roast will never taste the same. Delicious!” Great. Now I want pot roast. :/

Peaches ‘n’ Cream Steel Cut Oats: 1 small bag frozen peaches, 1/4-1/2 c. brown sugar,
Pinch salt, 1 Tbsp. vanilla extract, 1 tsp. cinnamon, 1 c. steel cut oats, 4 c. whole milk.
Do not stir; cook on low for 8-9 hr. in slow cooker. Top with coconut butter or cream and a drizzle of maple syrup or fresh berries.

Breakfast Casserole: 1/2 bag frozen hashbrowns (so 15 oz.), 8 oz. block pepper jack cheese (shredded), 8 oz. breakfast sausage (cooked and crumbled). Sprayed crockpot with oil, then mixed the above ingredients in crockpot. This basically filled my small/med crockpot…but…Then I whisked the following together and dumped it over the top and it filled in all the nooks and crannies…12 eggs, 1 c. milk, 1 tsp. salt, 1/2 tsp. pepper, fresh basil, rosemary, and sage (torn by hand and tossed in). Covered on low for 8 hrs.

Both breakfast dishes were super simple (though they made 3x the amount we need, but at least there’s leftovers). And Kyle loved it all too! They all turned out good enough to repeat! And I am very thankful!

What are your favorite crockpot recipes?

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Ploughman’s Lunch Recipe by Ina Garten

I love Ina Garten! And if you don’t already, you will after this lunch spread! It reminds me of our Irish Pub Party, in a way. And it’s the perfect lunch for a Saturday picnic…or anytime, for that matter.

Here’s the ingredients from Ina’s “Recipe” from the Food Network:

  • Fig or lemon leaves, for decoration
  • Chunk of good English Cheddar
  • Jar of Chutney
  • Baked Virginia Ham, thickly sliced
  • Crisp apples, cut up
  • Celery stalks with leaves, cut in half lengthwise
  • Bunch radish, sliced in half
  • Soft Hard-Boiled Eggs (see Recipe here)
  • Baby carrots
  • Loaf of crusty bread, thickly sliced
  • Unsalted butter, softened

Recipe: Veggie Fried Rice with Stir-fried Eggs (aka Rice & Eggs)

Rice & Eggs is a staple at our house. It’s a great way to use up cooked rice. Bryan’s family made this growing up.

Rice: Bring 1 c. uncooked rice to a boil in 2 c. water. Reduce heat to low or medium low and cover (leaving lid slightly ajar, so it doesn’t seal and boil over). Simmer for 15 minutes and remove from heat.

Meanwhile, scramble about 6 eggs in butter. Add cooked rice to eggs and continue to stirfry. Add a generous sprinkling of garlic powder. (Salt and pepper are optional.)

At this point, Bryan’s dish is done.

But…while he’s cooking the rice and eggs, I prepped my own veggies. I stir-fried 1/4 c. finely chopped red onions, 1/4 c. finely chopped bell peppers, 1/2 c. chopped grape tomatoes in about a teaspoon of olive oil (or butter). Meanwhile, I steamed one bunch of chopped swiss chard with a little butter, salt and pepper. In a separate pot, I steamed a small head of broccoli and a handful of “de-podded” fresh peas from our produce basket. We both had broccoli, and the rest of the veggies went in my fried rice.

Serves 4 (dinner last night for both of us + lunch today for both of us).

Recipe: Organic Veggie Omelet

Organic Veggie Omelet with Homemade Hearty Sourdough Toast

Serves 2.

Ingredients:

  • organic olive oil (mist or about 1 tsp.)
  • 1 medium organic carrot, thinly sliced
  • 1/4 c. organic red onion, diced
  • 2 large organic silver mushrooms, chopped
  • 8-10 organic grape tomatoes, halved or quartered (depending on size)
  • 5 organic eggs
  • 1/4 c. organic whole milk
  • salt, pepper to taste
  • 2 oz. of your favorite cheese (we used gouda with mustard seed)
  • 2-4 Tbsp. fresh organic parsley leaves, chopped
  • 2-4 Tbsp. fresh organic cilantro leaves, chopped

Instructions:

  1. Spray omelet pan with organic olive oil. Heat to medium heat.
  2. Add chopped veggies and sautee for 5-7 minutes.
  3. Meanwhile, beat eggs and milk together with salt and pepper.
  4. Reduce heat to medium low and pour eggs over veggies.
  5. Add cheese and let cook through for 5-7 minutes. (Tip: Run your spatula along the outside edge of the pan to release eggs from edges of pan; tilt pan towards released edge so the liquid egg on top runs under the portion your loosening.)
  6. Fold in half or scramble.
  7. Top with freshly chopped cilantro and parsley.
  8. Serve hot.

Not seen: Fresh hot coffee and my friend Shannah! So good to hang out with her! When I plated our breakfast, Shannah remarked, “Yum! That looks like something I’d see on a blog I read.” She was referring to my blog. So, of course, I had to take a picture. 🙂

After our brunch, I met my friend Jan at the gym for her first post-baby workout! She was so excited to finally be released to workout and I was so excited to have my workout buddy back! 🙂 Now for some chicken and black bean chili in a leftover sourdough bread bowl and off to run Saturday errands before Bryan wakes up for our evening meal.

Recipe: Swiss Chard and Swiss Cheese Egg Pie

Crust Ingredients:

  • 2 c. shredded organic potatoes (about 2 small to medium potatoes)
  • 1 all-natural eggs
  • sea salt and black pepper (to taste)
  • 1/4 c. all-natural all-purpose flour
  • 1 Tbsp. olive oil

Pie Ingredients:

  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/3 c. organic red onion, finely chopped
  • 2 large organic garlic cloves, minced
  • 1 bunch (about 4 c.) Swiss Chard, chop into bite-sized pieces
  • sea salt and black pepper, to taste
  • 8 oz. Baby Swiss Cheese, shredded
  • 4 all-natural eggs
  • 1 c. milk
  • 1 Tbsp. dried marjoram

Topping Ingredients:

  • 1/2 c. breadcrumbs (I used homemade breadcrumbs from feta spinach bread)
  • 1 Tbsp. butter

Instructions:

Preheat oven to 400F. Shred potatoes and pat dry with a towel. Add flour, salt, pepper, and egg, combining well. Spread into 9″ deep dish pie pan. Brush with oil and bake for 30 minutes.

Remove from oven and lower oven temp to 350F.

While the potato crust is baking, heat butter and olive oil in saute pan over medium low heat. Chop the onion and add to the skillet, sauteing for 3-5 minutes. Add minced garlic, salt and pepper, and cook for another minute. Chop chard (Note: Spinach could be a good substitute; for the chard, discard excess stems, if desired; I used about 2″ past the end of each leaf for the added color and discarded the rest.) Add to saute pan, cooking for 5-10 minutes, until sweated down.

Meanwhile, combine eggs, milk, shredded cheese, and seasonings in mixing bowl. Add chard mixture and pour into baked potato crust. Sprinkle breadcrumbs on top and put tabs of butter on top of breadcrumbs, evenly spaced. This will help the top brown up beautifully.

Bake at 350F for 35 minutes, or until knife inserted 1″ from the center comes out clean. Remove from oven and cover with foil. Let sit for at least 15 minutes before cutting. This allows the egg to finish cooking and solidify so your pieces come out perfect on the first slice.

Serves 8. Serve for brunch or a light dinner with a side salad and/or sliced tomatoes. Feel free to add chopped, cooked bacon to the pie ingredients for extra flavor (if you do this, you may want to eliminate the oil and butter and cook the onions, etc., in the bacon grease once you’ve cooked and drained the bacon). This is a great recipe if you have spinach or chard that has begun to wilt and you don’t want to throw it away. Also, you can prepare it the night before, if desired.

What to Do with Leftovers…

Well, we had a few things left over from this last week’s produce basket, so here’s what happened: salad with mango salsa and strawberries for me; salad, sliced strawberries, and cheesy cauliflower for Bryan; harvest grains cooked in leftover turkey broth and eggs for both of us. Yum!

Melissa's is on the left - Bryan's is on the right - Yum!

Cheddar Basil Omelet Cups

When filling cups, pour just below the rim so it doesn't overflow before it sets up.

Ingredients:

  • 8 all-natural eggs
  • 1/2 c. organic milk
  • 1/2 c. organic sharp cheddar cheese
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • kalamata olives, optional

Instructions:

Preheat oven to 350F. In medium size bowl, whisk eggs, breaking all yolks. Add rest of ingredients (except the olives) and continue whisking. Spray or brush oil in the muffin tins (24 mini muffins or 12 regular muffins). Pour or ladle  egg mixture into muffin tins. If desired, top each muffin with one kalamata olive. Bake till golden brown (about 10-12 minutes for the mini muffins and 17-20 minutes for the regular size). Loosen edges of each “muffin” and dump out. Cool slightly and serve warm. Perfect for a brunch with friends, a snack, or breakfast. I made half with olives for me and half without for Bryan.

Cheddar Basil Omelet Cups

Cheesy Zucchini Omelet by Melissa McKinnon

Saute 2 large zucchini or 3 small zucchini in 1 Tbsp. of olive oil or butter with 1 clove minced garlic, salt and pepper.

Combine 4 eggs, 3 oz. cream cheese, 1 oz. parmesan cheese (freshly grated), 2 Tbsp. cream, and 4 fresh leaves each of basil and mint.

When zucchini is golden brown, turn heat down to medium low, pour egg mixture over and let cook for several minutes, till set.

Once set, use second pan (and hot pads) to flip over and brown other side slightly.

Complete. You could top with fresh mint and basil or more freshly grated parmesan cheese, if desired. Serves 4 (or 2, if you're really hungry...after all, it's mostly vegetable).

I served mine with a side of fresh strawberries, using this cool 2 c. collapsible strainer from Pampered Chef.

Sausage Egg Casserole

We had a wonderful day today. Tonight, I taught my sister-in-law Julie a classic favorite from my mom, Susan Gons: Sausage Egg Casserole. It’s my favorite Sunday morning dish because I can make it on Saturday night and throw it in the oven as I’m getting ready on Sunday. It’s also a great dish if you get asked to bring something to a brunch or as a Sunday School treat.

Ingredients:
10 slices of bread (or just enough to fit in the bottom of the pan)
2 Tbsp. butter
1 3/4 c. milk
16 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. basil leaves
1 tsp. parsley leaves
1/2 tsp. dill weed
2 c. cheddar cheese
1 lb. cooked sausage (or your favorite breakfast meat)
8 oz. jar mushrooms (or fresh, if you saute them before adding them to the pan)

Directions:
Butter your casserole dish or 9×13″ pan. Place the bread in the bottom of the dish (feel free to remove the crusts first). Meanwhile, cook sausage until no pink remains.
Mix together milk, eggs, salt, pepper, and spices and pour over bread in dish. Sprinkle cooked meat, mushrooms, and cheese evenly over the top and push down into the egg mixture.
At this point, you can refrigerate the dish overnight.
Bake at 350F for 1 hour. Serve hot.
Thanks, Mom, for this one!