Monthly Archives: September 2010

Just your basic egg sandwich

        I’m back from a semi-relaxing week on Block Island. The first thing I did was spend a grotesque amount of time in front of my computer on Monday morning. There wasn’t much in the way of internet access on the island, which was a good thing! Now that I’ve readjusted to mainland society there’s a lot of catching up to do. Fall being back to work/school/reality time, it seems like there are a zillion things that need doing every day. A day full of tasks warrants a good breakfast. For Lee, that means an egg sandwich or two.
        This morning, it was a protein shake and an egg sandwich. There wasn’t anything special about the sandwich, although my standard, stripped-down version does not include bacon. The bread was a bit of a treat: I normally use english muffins but this morning two slices of Borealis Breads Roasted Pepper loaf sent out an amazing aroma from the toaster. Borealis is a Maine bread company that uses Maine-grown grains in their hand shaped loaves baked on a stone hearth. The Roasted Pepper bread is perfectly spicy and smells so good!


Basic Egg Sandwich

1 or 2 eggs (cage free/organic/fresh from the hen down the road if you can get it!)
2 slices canadian bacon
2 slices hearty bread

When I’m adding bacon to a sandwich I cook the bacon first so the pan has some good flavor going.
When the bacon is browned on both sides, move it off to the side of the skillet and add the egg in the center of the skillet.
Cook the egg briefly on both sides.
Meanwhile, pop the bread in a toaster and toast to your desired amount of toastiness (my dad likes his toast burnt).
When the egg is done, assemble your sandwich! My mom used to cut a slit in the egg and spread the yolk out over it so the whole thing would be gooey and good.

        I love getting creative with what I put on egg sandwiches. There are a few obvious additions like salt and pepper, cheese, salsa, ketchup etc. but I have some ideas for tasty additions that I’ll be trying out very soon. Until then, I’m going to drool over this sandwich, which Lee heartily approved of but I didn’t get to taste (due to the bacon).

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Zucchini date muffins


Baking is undoubtedly one of the best ways to spend a Sunday morning. The house is just waking up but someone is already concocting something wonderful. I am always motivated to bake in the morning. Exercise usually comes first, whether it’s running, yoga, or a trip to the gym. After a shower I’m fresh and ready to create something in the kitchen. That way I float on a feeling of accomplishment for the rest of the day and have something homemade to snack on.
This morning Lee (the fiance) and I went to the gym midmorning instead of first thing. That meant I had time to bake bright and early. I opted for muffins, of course, and got out a recipe I’d been meaning to try.
I’ve never made zucchini muffins and there were a couple zucchini in the fridge begging to be used before we go away for the week. I ended up only needing one of them, although next time I make these I think I’ll use more zucchini. The orange flavor is very noticeable. I might cut back on the orange zest next time (or call them zucchini orange date muffins).
Lee enjoyed a muffin as part of his sizable breakfast and I brought one along to the gym for a post-workout snack.


Zucchini date muffins

adapted fromZucchini Date Muffins on Foodista

1 cup wheat bran
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup agave nectar or honey
1/2 cup nonfat plain yogurt
2 tablespoons vegetable oil
1 teaspoon grated orange zest
1 cup grated zucchini
1/2 cup chopped pitted dates

Preheat oven to 30 degrees F.
Whisk together wheat bran, flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, combine egg, yogurt, agave or honey, oil, and orange zest; blend thoroughly.
Add dry ingredients to wet ingredients, stirring gently until just mixed.
Fold in dates.
Spoon into muffin tin lined with paper, silicon cups, or lightly oiled.
Bake at 350 for 15-20 minutes.


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Oatmeal goji berry carob cookies


On my last visit to the nearby natural food store I was on the lookout for a special treat: something indulgent in a yummy and good for you kind of way. I wanted to make an oatmeal chocolate chip cookie variation. Way back when I asked my fiance what his favorite kind of cookie was so I could bake some for our third date (a hike up a Colorado 13er) he admitted his love of oatmeal chocolate chip. I mustered my best cookie skills and impressed him with delicious hiking fuel cookies.
Ever since then I’ve baked oatmeal chocolate chip cookies as special treats. This time I picked out goji berries and grain sweetened carob chips to throw in. Those fit the bill of yummy, healthy, and expensive indulgence. I adapted a regular oatmeal cookie recipe and baked up 20 nice sized cookies for everyone to enjoy after dinner last night. My future father in law declared that I should open a cookie factory. I’m a bit more modest about the results. One of the cookie sheets was dark colored and it burned the carob chips on the bottoms of the cookies. The cookies on the sheet with the Silpat did not burn. I’ll have to remember that for the next time I try to bake on two very different surfaces. I don’t typically have this problem since my usual oven only has one rack.


Oatmeal Goji Berry Carob Cookies

3/4 cup brown sugar
2 tablespoons butter
1/2 cup applesauce
1 egg
1 1/2 cup flour (I used half whole wheat, half white)
1 1/2 cup oats (I used half thick cut and half quick cooking. They balance each other out)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup goji berries
1/2 cup carob chips

Preheat oven to 350 degrees F
In a large bowl combine sugar, butter, applesauce, vanilla, and egg; beat until thoroughly mixed
In a seperate bowl, whisk together flour, baking soda, cinnamon, oats, and salt
Add dry mixture to wet mixture; stir till it’s all blended together
Add carob chips and goji berries

Spoon onto cookies sheets and bake for 12-15 minutes
(makes about 20 medium sized cookies)

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Frittatas, frittatas, frittatas

That’s a bit of a tongue twister.
        There’s nothing like coming home from a long day driving to and fro in the car to dinner someone else has planned and shopped for. That happens frequently around here. I often return from some exploit to find that my fiance’s mom (out hostess for the summer) has already picked out something to make for dinner, and maybe even obtained the ingredients.
        Yesterday it was two frittatas from two different cookbooks in her kitchen. She had gathered all the vegetable components from Beth’s Farm Market. Kale, zucchini, basil, and tomatoes lay piled on the counter. At that point we took on the cooking together: one frittata each. I took the zucchini frittata with a fresh tomato and basil sauce and my cohort tackled the kale and mushroom frittata. We decided where to follow the recipes and where to improvise. Then we washed, chopped, chopped some more, cracked, beat, sauteed, poured, sprinkled, and finally, baked.
        The results were delicious! I have always been a big fan of frittatas. They are such an excellent way to incorporate fresh veggies and rich flavors into a protein-packed meal. These were no exception. They were vegetarian, healthful, filling, and mouth-watering. I usually improvise with the leftovers in the fridge when I make frittatas but it is nice to follow a recipe once in a while and maybe pick up a new component. In this case, the tomato-basil-balsamic vinegar concoction served as a topping for the zucchini frittata was something I never would have thought of adding. It complemented the eggy zucchini-ness nicely and was bright and colorful.


Summer Garden Frittata (adapted from The Complete Cooking Light Cookbook)

2 large tomatoes, chopped
1/4 cup (or more!) chopped fresh basil
1 tbsp balsamic vinegar
3 egg whites, lightly beaten*
3 eggs, lightly beaten*
1/2 cup diced red potato (or whatever leftover starch you have on hand)
2 tsp olive oil
1/2 cup chopped leek
3 garlic cloves, minced
3 cups diced zucchini (really, you can cram in as much zucchini as you want)
Feta cheese

Preheat oven to 400 degrees F
Combine the tomatoes, basil, and vinegar; set aside (I put it in the fridge to chill)
Combine the eggs and egg whites. Add salt and pepper to taste.
In a large, oven-safe skillet, saute onion and garlic in olive oil until starting to brown
Add zucchini and cook until tender
Add the egg mixture, spreading it evenly around the vegetables
Cook for 5 minutes on medium-low heat, or until the center is almost set
Sprinkle top with feta cheese
Bake in a 400 degree oven for 10 minutes, or until the center is set and the cheese begins to brown.
Serve topped with fresh tomato basil sauce

Kale and Mushroom Frittata (adapted from Better Homes and Gardens Healthy Family Cookbook)

1/4 cup vegetable broth or water
2 cups shredded kale
1 cup sliced mushrooms
1/4 cup chopped onion
3 egg whites, lightly beaten*
3 eggs, lightly beaten*
1/4 cup fresh basil
1/4 cup fresh thyme
1/4 cup shredded mozzarella cheese

Preheat oven to 400 degrees F
Bring broth or water to a boil in a medium sized saucepan
Add Kale, mushrooms, and onion; cook until tender then drain
Beat eggs and egg whites with thyme, basil and a dash of salt and pepper.
Preheat an oven-safe skillet over medium heat
Add the kale mixture to the skillet; add eggs
Cook for 5 minutes on medium-low heat, or until the center is almost set
Sprinkle with cheese
Bake in 400 degree oven for 10 minutes, or until the center is set and the cheese begins to brown

* I combined 6 eggs and 6 egg whites in one big bowl for both recipes. After beating them all together I poured them into two identical plastic containers to make sure each frittata got it’s fair share of eggs.


        After dinner we ventured outside in search of the cats. We found Monster on my fiance’s motorcycle, looking perfectly at home and ready to speed off down the road. Oh Monster.


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