38 Power Foods, Week 34 -- Eggs -- Sriracha Eggs over Biscuits with Basil Salsa

 

RELAXING ON THE WEEKEND...

Brunch is a loved meal that doesn't get eaten nearly often enough. It spells S-L-O-W.  Relaxed.  No rush. Picking and choosing as in, "There's too much to choose from!"  Shades of a string quartet bowing off in a corner.  An attractive guy in a long apron at your elbow, murmuring, "More coffee?  Champagne?"   Unfortunately, we go out for brunch most of the time--and spend a bundle, too.  We sort of assume it's too much trouble to cook or maybe even to entertain midday on the weekends, but I enjoy it.  (Even for just two.)

Add to the pull toward the middle of the day menu that I am crazy about eggs.  One of my really good friends says, "I never met an egg I didn't like." That's about the size of it.   If you don't believe me, you'll have to see some of the things I do with eggs.

This is my Oven-Baked Vegetable Soup with Poached Egg

 or my Porridged Eggs, which are eggs cooked in oats stove top:

 You get the idea, right?

But take a look at today's pretty little egg dish and...

38 Power Foods, Week 23 -- Oats -- Porridged Eggs

I've never heard of porridged eggs, though my experience is that very little is truly new.  We've just lived too long.  For a few weeks, off and on, they kept coming to me.  I love the idea of oatmeal because I know my body, my heart, needs whole grains and oatmeal's tops.  (Read about the great oat here.)  But I also find that I operate better (and eat less) during the day with a protein for breakfast.  Especially in cold Minnesota.  Hence oats and eggs.  But how?

I grew up with the occasional bowl of take-no-prisoners buttered, salt and peppered grits with my eggs fried to a crispy lace in bacon grease.  Along with biscuits slathered with sour cream and honey.  And the very best fried fish in the world.   Lest you think things were always that wonderful, there was the occasional pot of squirrel gumbo, as well.  And often there was dove that required careful chewing lest you bite into buckshot.  While I seldom indulge these days, my displaced southerner living-in-Chicago parents provided me with a culinary heritage upon which I still draw.  (Phew.  That grammar's a killer.)

 

 Add that to my natural love of all things Scots (I'm a McClendon), and the oats and eggs just seemed right.  While I may try them in a few different ways upcoming, I think the single cook  might enjoy this simple repast that could be, with the addition of a piece of fruit and a glass of milk, a complete breakfast.   Of course I've made it for two, but haven't tried it in larger quantities. To get your mind around eggs with oats, take away the thoughts of oatmeal with brown sugar, raisins, apples, bananas, whatever.  Take away the idea of sweet.  Replace it with a meal more on the order of eggs and grits, with wholesome and tastier oats to replace the grits.  A tiny bit of butter graces the finished dish, and a generous dusting of salt and pepper completes it.  Not only that, but here the egg cooks right in the pan of oats for ease of clean-up.  Here's how:

Porridged Eggs  serves 1

1/2 cup uncooked oatmeal (not instant)
1 cup water
1 egg
1 t butter
Salt and pepper to taste

 In a small sauce pan, heat the water and the oats over high heat until boiling.  Turn  heat down and simmer for two minutes or so.  Carefully break egg into the center of the oats.  Sprinkle with salt and pepper.  Cover tightly.  Let cook another 3 minutes or until the eggs and oatmeal are done to your liking.  Spoon carefully into a deep cereal bowl and add the butter to the top of the eggs.  Salt and pepper to taste.  (originally posted on Dinnerplace.blogspot.com, 12-15-2011)

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 I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine's Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about tasty oats tomorrow at these sites:

Ansh – SpiceRoots.com  

Chaya – SweetSav.blogspot.com

Jeanette – JeanettesHealthyLiving.com 

Martha – Simple-Nourished-Living.com

Minnie Gupta from TheLady8Home.com

Mireya – MyHealthyEatingHabits.com 

Sarah - Everything in the Kitchen Sink

• We'd like to have you as part of the group.  Get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

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                                                                            this week on dinnerplace:
 wine and lemon-steamed salmon on broccoli

 
 During the calorically dense holiday season, it makes sense to have a great, quick fish meal in your pocket....This one's a winner.   Saute onions, garlic, and broccoli.  Add wine, lemon juice and salmon filets.  Cover and cook just a few minutes.  Dinner's served!

Sing a new song! Cook something new!
Alyce

Breakfast Reuben in a Cup for St. Patrick's Day

In the cup or out, it's great.  This year, I posted my St. Pat's meal on my blog, "Dinner Place:  Cooking for One."  Please follow the link to make this scrumptious baby feast!

Happy St. Patrick's Day!

Love,
Alyce

Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31

 

 Lydia Walshin (The Perfect Pantry) often has great recipe links on fb.  One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette's Healthy Living.  Jeanette's recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I'm very fond.  The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort.  Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May.  I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay's recipe for Ricotta, Chive, and Prosciutto Omelettes.  Thanks, fellow food bloggers, for the warm welcome.  I'm thrilled to be participating!
 

Instant Supper or Why I love Eggs, Honey

There are days when you just don't want to put that book down.
Remember those?  As a kid, my mom would not argue with me at suppertime if I was under a tree on a blanket with my nose in a book.  I try to do the same for myself nowadays on occasion.

This day, I just watched the dogs.  No time to cook.

 Or there are times you've stayed on the phone too long with your sister.
Your best friend.
Your boss.
If you're a piano player, your butt might have been stuck to the bench, right?

Here's someone I've spent hours talking with.  Thanks, God.

 Or maybe you're just tired.  Somebody burned up your brain online and you keep waking up at 4 and your cousin's in an awful personal jam and work's a mess and your dog got a thorn in his paw and you had to have a tooth pulled (like I did Friday) and ... well... and..

Maybe you taught a piano student to make chocolate mousse that afternoon.

 Perhaps you broke down and spent the cash to go see a movie and got home at 7.

And then you just thank God for scrambled eggs.  Maybe scrambled eggs and tomatoes, if it's summer.

From my garden

Could be scrambled eggs and toast.  Or asparagus.  Even a few fried potatoes (if you microwave them first, it's even faster), eh?

In this case:  in under five minutes, you can cook up some grated summer squash with a tish of onion or garlic, add your eggs, stir, plate, and top with salsa.

There's nothing magical about it.  Except that it tastes very good, is quite filling, and takes no time away from the weird novel your neighbor left on your porch.  Or from listening to a Charpentier Christmas Cantata or David Russell's guitar music.  From playing with the dog.  Chatting with your husband.  Try it:

Scrambled Eggs with Grated Squash and Salsa-- Serves 1; doubles or quadruples easily

   Into a small skillet heated over medium heat, measure 1-2 teaspoons olive oil.  Grate 1/2 cup summer squash (yellow, zucchini, etc.) and chop 1-2 teaspoons of onion or 1/2 teaspoon of garlic.  Place vegetables in the skillet and cook for a couple of minutes until softened.  If you like, throw in a teaspoon or two of the fresh herb of your choice here; I like basil. Meantime, whisk (or fork) together two eggs and a teaspoon of water and pour over the squash.  Season well with salt and pepper.  Let eggs cook until about half-way set and stir briefly.  Remove from pan while still tender.  Top with salsa and serve with sliced tomatoes or toast.  Et voila.  Dinner is served.

Two-Dog Kitchen or Around the 'Hood

Whenever I start a new job, my brain is full.  So goes it these last two weeks. Lots to dream of in this lovely worship space where God engages my heart...

Prospect Park United Methodist, Minneapolis, MN

The beautiful thing is, I told Gabby and Tucker (who must wait at home when I'm gone),

is that I'm so very aware of the change-the transition--, once more, from writer-cook and pianist to  church choral director.  And while it isn't easy in many lives, it is a truth that we are called to be together.  And together singing--however it happens--is fun indeed.  On 9-11, I'm so very grateful to be alive to share my voice.  Thanks to all the singers in my life.  And thanks, God!

Sing a new song,
Alyce