March 25th, 2008 by alice
Tags: Baked, Eggs, Low, Stress
INGREDIENTS
- butter, for the dish(do not substitute)
- 1/2cup shreddedsharp cheddar cheese(fluffy cup, not packed)
- 2-3eggs
- 2tablespoonsmilkor creamor half-and-half cream
- 2slicesbacon (optional)
- salt & pepper
DIRECTIONS
- Preheat oven to 350; grease ramekin with butter.
- Sprinkle HALF of the cheese on the bottom of the dish.
- Add the eggs; break egg yolks with a knife but do NOT stir.
- Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
- Sprinkle with remaining cheese; add bacon if being used (or add right before serving).
- Salt and pepper according to your tastes.
- Bake for 20-25 minutes; eggs should be “set” but not “hard.”Cheese will be bubbly.
- Run a knife around the edge of the pan, slide onto dining plate.
- NOTE:To serve a crowd, prepare in an 8×8 or 9×9 or 13×9 pan, laying cheese and eggs according to the number of diners being served.Add 1 T. milk per each eggie.Remember to break yolks.
- PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up!Even the MAID isn’t THAT organized–but YOU are!:-).
Posted in Recipes | No Comments »
March 25th, 2008 by alice
Tags: Green, Pea, Soup
INGREDIENTS
- 1teaspoonolive oil
- 1largeonion, diced(about 1 1/2 cups)
- 2 1/2cupslow sodium chicken broth
- 3/4teaspoontarragon
- 1/2teaspoonsalt
- fresh ground pepper
- 1 (10 ounce)bagfrozen peas
- 1/2cup choppedham
- 4teaspoonsplain nonfat yogurt (optional)
DIRECTIONS
- .Heat olive oil in a large pot over low-med. heat.Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil.Add the frozen peas and cook until they are defrosted.
- In a blender, puree the soup in 2 batches until very smooth (or you can leave it just so ham is a little chunky or not).
- return to the pot and just simmer.
- Ladle into bowls while hot and finish off by puttin a swirl of smooth yogurt on top.
- Or, you can put in the fridge and chill - if you like cold soup.
- I serve oyster crachers or saltines with it or better yet?A nice crusty piece of bread.
- and butter(oops–better not - it adds more calories) oh wellyour choice.
Posted in Recipes | No Comments »
March 25th, 2008 by alice
Tags: Apple, Cinnamon, Oats, Surelim
INGREDIENTS
- 80grolled oats
- 1cupmilk
- 1granny smith apples, grated(skin on)
- 1/4teaspooncinnamon
- 1/4teaspoonnutmeg
DIRECTIONS
- Mix all ingredients and cook on a low heat stirring often until the oats are smooth and creamy.
Posted in Recipes | No Comments »
March 25th, 2008 by alice
Tags: Dragon, Mustache, Pilaf, Wheatberry
INGREDIENTS
- 2shallots, minced
- 3-4garlic cloves, minced
- 2tablespoonsvegetable oil
- 2cupswheatberries
- 1/2cupdry white wine
- 4-4 1/2cupsvegetable broth
- 2tablespoonsfresh tarragon leaves
- 1lbpea shoots, coarsely chopped
- salt
- fresh ground pepper
- choppedfresh chives
DIRECTIONS
- Saute the shallots and garlic in the oil until soft but not browned over med-high heat.
- Add the wheatberries and cook a few more minutes, until they are separated and coated with oil.
- Stir in wine and cook over med heat, stirring frequently, until wine is evaporated.
- Stir in stock.
- When it simmers cover pan and simmer for 1 hour or more until wheatberries are moist and tender and most of the stock absorbed.
- Add tarragon, pea shoots and toss until greens are wilted.
- Season to taste.
Posted in Recipes | No Comments »
March 25th, 2008 by alice
Tags: Herbert, Kellers, Leau, Pate, Potato, Stew, Truffled
INGREDIENTS
- 3lbs firmpotatoes
- 2garlic cloves, finely chopped
- 1onion, finely chopped
- 1/4cup coarsely choppedcarrots
- 1/4cup coarsley choppedcelery
- 1smallleek
- 1sprigfresh thyme
- 1 1/2ouncestruffles or3/4 ouncedried shiitake mushroomsor dried morelsor chanterelle mushrooms
- salt
- pepper
- oil
- 1cupdry white wine
-
Pastry
- 1/4cupall-purpose flour
- 5tablespoonscold water
- 1tablespoonoil
DIRECTIONS
- Use only white part of leek, split in half lenghtwise and finely julienned.Soak dried mushrooms to rehydrate.Peel and slice potatoes into thin rounds.
- Preheat oven to 350°F.
- In large mixing bowl combine ingredients to the salt and pepper.Season with the salt and pepper and toss gently.
- Grease a large earthenware tureen, transfer vegetable mix to it.Pour white wine and waterto just cover the vegetables.If using rehydrated mushrooms use their water as part of or in place of water.
- Make the dough by combining the ingedients then seal the stew.Roll dough into a rope about 28 inches long and 2 inches wide.Wrap around the seam between the cover and the bottom.Pinch ends together and seal with drop of water if needed.Cover casserole and bake for 1 hour or a bit more.
Posted in Recipes | No Comments »
