Kalamata Eggs with Vegetables

Note:  This blog, with all its previous posts, has moved to  moretimeatthetable.com, but I will continue to post here, as well as there, for another month or so to assure the transition.  Great thanks to my beautiful daughter, Emily Morgan, who managed the migration for me.

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There comes a moment between Christmas and New Year's when you simply look around the kitchen and say, "I've had enough meat, cheese, and bread."  Parties, quick meals, egg casseroles, roast beast dinners, COO-KEES…

 Argh, they begin to add up.  If you haven't packed away a big tub of vegetable soup in the freezer,  maybe you'd like to try one of my quick breakfast-lunch-dinner skillets.

Out to brunch…eating… more!

This little meal takes the loveliness spinach has to sell (think cooked salad), combines it with the summery delight of onions with tomatoes, and tops it all off with a couple of quickly fried and runny eggs.  A piquant dollop or two of chopped kalamata olives or a spoonful of that tapenade leftover from the cocktail party might gild the lily, but probably not.  Make one for you and one for whomever else is still rambling about the holiday house.  OH, OK; have it with another mimosa.

kalamata eggs with vegetables                 makes one breakfast

• 1 teaspoon olive oil
• pinch each crushed red pepper, kosher salt, and fresh ground black pepper
• 1 large slice onion, broken into rings or pieces
• 1/2 clove garlic, minced
• 1 cup fresh spinach
• 6 cherry tomatoes
• 2 large eggs
• 2 tablespoons chopped kalamata olives or tapenade

1. Heat an 8-inch skillet over medium heat with oil and spices for 30 seconds.  
2. Add onion and cook five minutes or so, stirring regularly, until onion is soft and beginning to brown. Add garlic, spinach, and tomatoes.  Cook another 2 minutes or until spinach is wilting and tomatoes are softening. 
3. Break two eggs on top of the vegetables -- one in each half the pan --  and sprinkle eggs with salt and pepper. Lower heat and cover for 2- 3 minutes or until eggs are done to your liking.  
4. Tip pan out onto a warmed plate and top with olives or tapenade.  Serve with hot buttered toast and jam.

Sing a new song as you plan for New Year's,

Alyce

Red Sauce Eggs with Vegetables on Arugula

Click here to donate to the World Food Programme for Philippine Relief

Hunger, it is said, "is the best sauce."  Pancakes outside cooked on a Coleman stove after a long hike.  A pot of stew in the slow cooker waiting at home while you're at work.  Anytime you "could have eaten a horse."

The other day Dave emerged from his tiny, temporary office (my old study) after a #$5*@!) morning and said, "I'm hungry; what's for lunch?"  While he's perfectly happy to get his own meals (peanut butter and crackers eaten over the sink in 5 minutes is a favorite), he'll take more of a break if I fix anything at all.  If I'm cooking, I often cook early and he's lucky enough to get some of it.  That day, I wasn't cooking; I was cleaning and unpacking one more box or ten. Still, I was hungry, too.  A quick search of the fridge allowed that there were indeed eggs along with some leftover tomatoes, cooked red potatoes, and a  big box of crispy, peppery arugula.  I didn't know what I'd make exactly, but I began with a large skillet with olive oil and onions....

Ricotta Toast with Basil Egg for Breakfast

A bit of a warm breakfast on a heat-soaked morning, but the cooking is minimal and the food is a fine change from summer yogurt and fresh fruit.  Make your coffee first because once you begin making this sweet little meal, it'll need your undivided attention.  Use up some of those ever-ripening Minnesota --Indiana, Illinois, Aix-en-Provence, New Jersey-- tomatoes. Just add a few ruby-red slices to your ricotta-slathered toast along with an egg and a little julienne basil, et voila, you're at the table!  Here's how:

ricotta toast with basil egg    1 serving (repeat for more)

                         Read through recipe before cooking. 

38 Power Foods, Week 35 -- Yogurt -- Smoked Salmon Frittata with Horseradish Yogurt and Irish Scones

This is also A Week of St. Pat's Recipes, Friday...

There's nothing like a scone.  You can pronounce it skone or skahn, as does my friend, Marie, who's from South Africa:

"I asked the maid in dulcet tone

To order me a buttered scone

The silly girl has been and gone

And ordered me a buttered scone."

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...

Homemade Potato Chip-Steak Salad

Just add fork

Sometimes I don't know what gets into me.  I know I have something leftover and simple from which to create a meal.  Say a piece of steak or two small pieces, in this case.  (Neither Dave nor I could finish our dinner the night before. Is there something wrong with us?)  I didn't set out to make a homemade potato chip-steak salad...but here's how it happened: 

First,  I take the steak out of the frig and begin casting around for something to go with it.  Toast?  I could make a sandwich.  Pasta?  I could cook up some vegetables to go with the steak while the water boils.  Stir fry?  Omelet filled with steak?  Steak and eggs?  I could make  mushrooms in velouté  sauce with cream (Supreme is the name, I think--I made it up as a young cook without knowing its name.) and Dijon mustard, add the steak and serve it over rice.  How about a childhood favorite, beef hash?  (Who would waste great steak on hash, Alyce?) 

Instead of beginning any of those dishes,  I  find myself at the Cuisinart making homemade mayonnaise, using Daniel Boulud's method:
    

Who is Daniel Boulud?

 

50 Women Game-Changers in Food - #50 - Julie Powell - Poached Eggs

Poached Eggs:  They're not just for breakfast anymore.   Alyce's  Poached Egg Chef's Salad

If you saw the movie "Julie and Julia," you'll know Julie Powell didn't like eggs.  While working her way through Julia Child's Mastering The Art of French Cooking, Volume I in one year, Julie one day had to wake up and smell the eggs.  Yuck.  Something she never cooked.  But eggs were on the list and eggs are what she finally did fix.  And liked.  Who knew?

Trading Granola for Eggs - My Urban Barter Tale

I was on the road a couple of weeks ago and checking my computer when my I-Spy Radar saw an email with a subject line that had something to do with too many fresh eggs and trading cookies for them.  I try and stay off email a lot when I'm away seeing my kids or on vacation, but I couldn't NOT look at this one.  Backyard eggs just hook me right in.  And, of course, cookies fall right out of my oven.

My siblings and I grew up with fresh eggs; my dad either traded produce for them or shelled out a little cash to his Swedish farmer friend Munson.  When our  parents retired and took it (ha!) easy on a little "hobby" farm,  they had their own chickens and, hence, their own eggs, to say nothing of a garden that produced tomatoes the likes of which I've never again tasted.  When Dave and I visited as newlyweds, we had fresh eggs (fried in bacon or sausage grease) every morning early.  Why would you want anything else?  And why not at 6am?  There, of course, were also biscuits.  With sour cream and honey or molasses.  Unending pots of coffee.

50 Women Game-Changers - # 45 - Diana Kennedy- Fresh Salsa Mexicana from Jerez

Wake up and smell the salsa.
This is not salsa made in New York City.
Nor in San Antonio.
This salsa is made in your house. On your cutting board. 
And not in your Cuisinart.

Plant your gardens and sharpen your knives.

This salsa is worth the time it takes to  grow the ingredients and make it by hand.  But you can make it in its glorious Mexican-flag colors this weekend in honor of Cinco de Mayo if you'd like!

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

"Egg Salad" or Ah Gotta Code in mah Noz and TIME

Egg Salad #2

 Living in a new place can do a lot of things to you.  You might retreat into comfortable behaviors and forms of communication. You might call your old friends every day. (Or you might want to.) You might surround  yourself with things that you know.  You might cook meals that are soft and warm.  Or not.  You might just take this opportunity to start anew.  I've done it all a bit.  For one, I've made chicken and noodles or chicken noodle soup three times in the last week, attempting to get a perfect recipe for a one hour meal.  I posted the first attempt here, but I continue.  The most recent (with boneless, skinless chicken thighs) is on examiner, for which I just included a link.   I've also made new and perfectly crisp AND soft  salads, replete with poached eggs.  Textures, textures.

Egg Salad #1--in examiner article

Newest attempt....Truly done in under an hour.  Way under if you use the food processor.

Being in St. Paul is a joyous venture and adventure.   Every day is something new, but that might be because it's spring.  The icebergs have almost melted unless you live on the south side of the street!  The yard is waking up day by day.  Nothing's in bloom (crocus blooms at the neighbors), but the bulbs are peeking their little heads up.

I couldn't wait and bought these at the market.

 The birds, as I told our realtor, are nuts.   The previous owners fed them, and I'm continuing the insane practice.  Soon I know I'll have thousands of little Jack Sparrows, Woody Woodpeckers, and "My Little Chickadees" flying around my kitchen windows.  I know this because I see the little biddies chomping around with bits of twigs and grass in their mouths.  I know what's happening out there.  I have two jays who pop in, grab peanuts and depart making noises a little like Groucho Marx.  They are not sociable like the sparrows, who argue and kibitz at the trough all day long like old men in the coffee shop.  Not flighty like the chickadees who are easily scared off. (Boo!)  Not jealous like the male cardinal, who, until yesterday, wouldn't share the feeder with anyone--not even his wife.  Yesterday, I did see him sharing and wanted to give him a little "high five."

The Bible talks a lot about St. Paul, but it never mentions Minneapolis...

Back of house.  Driveway needs a bit of shoveling, huh?

 After a few days driving, living in hotels with two dogs,  (also one man and 55 tote bags they all wanted to get into), we are "at home" in St. Paul, Minnesota.  Home of F. Scott Fitzgerald and Prairie Home Companion.  Home of Macalester College and University of St. Thomas.  Home of the Minnesota State Fair.  Home of Scusi and The Groveland Tap.  Home of Dave, Alyce, Tucker and Gabby.  (We just watched the population sign go up.)

While Tucker loved the hotel, we're not sure the hotel loved Tucker.   On TV, President Obama addresses the country about the earthquakes and tsunamis, which we heard little about until we stopped for the night.

 Two days of driving from Colorado drove the dogs crazy, but gave me two days alone (nearly) with my husband with them gated in the way back of the car.  Thanks, God.  Lovely weather (cold, but no rain or snow) and mostly clear skies led us most of the way and the first several hours (we went the back way), we saw about two cars.  Overnight in Kansas City and a leisurely breakfast yesterday lent a feeling of almost vacation.  But if it were vacation, my cream soups wouldn't have been packed.  And packed they were.

Dining Room, Office  and nearly everything else for now.

 Moving is not vacation, despite the necessity for eating out, picnicking on the dining room floor or on the blow-up bed, and generally having no place to hang your hat or sit down as there is no furniture.  Moving means getting in a small room with several other people intent on spending the afternoon signing their names over and over again  with only stale coffee to drink.  Moving is getting on a first name basis with the cable guy.  Moving is driving by, stopping to peek in windows, and trying to remember what color the living room is.  (Who bought this house?)  Moving is walking in only to find no one cleaned the refrigerator or inside the cabinets.  Moving is a big sigh of relief to find that everything else is definitely clean, which would include the bathrooms.  Moving is remembering your niece, nephew and kiddoes live just up the road a piece and are already coming to see you.  It's finding two comfy folding chairs and a bottle of Glenlivet on the front porch without a note.  It's seeing your piano teacher appear at the door beautifully coiffed with two huge baskets full of plates, cups, breads, wine, cheese, fruit, roses and A SHARP KNIFE!  (All while she's on the way out of town.)

Look at it now; the living room will never be that clean again!

While we treated ourselves to a celebratory first night at the Italian restaurant and wine bar across the street and down two buildings, we woke up the next morning needing breakfast.  There is little eggs and bacon can't solve.  And all you need is one skillet, a spatula, the eggs and bacon.  I toasted the bread in the oven.

This is how my mom cooked eggs in bacon grease.  A real treat these days.  Broke in the stove but good.

And we were home.

We've spent the first couple of days cleaning up, unpacking, going to the store three times, figuring out what foods the birds want in their feeders, trying to make the gates work in two feet of snow, getting phones, tv and internet working (and then not working) and walking the dogs in mud and big puddles. Once the temperature rose a little above freezing, the stuff began to melt (I'm wet 8 inches up my jeans, not something common in Colorado.)    I must say I'm really wondering where it's all going when it melts.  We made it to worship on the first Sunday in Lent and were warmly welcomed back to Mac Plymouth United Church, which is a combined PCUSA and UCC church four blocks from our house.  We joined the Wednesday Lenten soup and study night; this year focuses on a reading of TAKE THIS BREAD by Sara Miles.  I have this book, but it's packed a thousand miles away.  So I downloaded it to my computer, where I have Kindle.  We'll have to share my computer, tho. 

Side yard.  Thanks to previous owners, I know exactly what's planted here.

Here's Tucker waiting to skid getting a ball.

Here's Gab in the new Two-Dog Kitchen

Come visit soon.  Well,  maybe you should wait til we get chairs.

Cooking with Music-French-Session II

If you haven't been here before, I occasionally teach cooking classes at home.  Each class teaches a whole menu and each menu is focused upon a culture, country or culinary form.  This is the second session of Cooking with Music-French and there were two students--mom and four-year-old daughter. 

While August isn't, perhaps, the very best time to learn how to bake quiche, it IS the very best time to learn how to make a great salad.  And is anytime a bad time to learn how to make a pie crust?  And, hey,  the quiche tastes wonderfully for lunch.  Chocolate mousse?  Whenever.  Here's today's bunch:

Chocolate Mousse = First, of course

Life is short

This is a no-egg chocolate mousse as eggs are bad boys right now:

Just melt 3/4 c chocolate chips with 3T butter and let that cool.

Whip up 1 cup of whipping cream and add 1T sugar at the end.

Fold a tiny bit of whipping cream into the chocolate to lighten it up a bit and

then fold into the chocolate the rest of the cream in three or four batches.  Spoon into pretty glasses or ramekins and refrigerate for at least 30 minutes or up to a few hours.

Garnish with a dollop of whipping cream, some berries or grated chocolate

Et voila!  Mousse au chocolat!

Moving on from mousse to pate brisee, the super easy crust for the quiche.

"Hey, I can make a pie crust; who knew?"

Getting dirty...but eating fresh!  Like two minutes old.

Talk about organic food.  Making Jamie Olivers's chopped salad. (click here to see the video)

Pixie dusting the salad with kosher salt and the pepper she ground.

FINALLY getting to eat dessert.  Took long enough.

We did it.

We not only cooked, we cooked together.

What a day.

We can now make--for ANYONE!!--the following menu:

Menu

Salade Printemps (spring salad w/ fresh herbs)

Quiche avec jambon et fromage (Ham and Cheese quiche)

Mousse au chocolat  (Chocolate mousse)

Fromages (cheese)

Baguette (long, thin loaf of bread) avec buerre (with butter)

Vin: (wine)

Bourgogne (blanc) (2007)-Laboure-Roi, Meursault, Cote d'Or, France

Beaujolais (2008)- Pierre Chermette, Saint Verand, France

Next Cooking with Music is

ITALIAN

Pizza as an appetizer

Two main course soups (one vegetarian)

Apple crostada (free form pie)

Offered Saturday, September 18, 2010

12:30-?

We'll cook and eat together.

Students may invite one guest for dinner each- approximately 5:30pm

Includes wine

Cost:  $50 per student

I have one opening for this class at present, but am happy to repeat it if I have requests.

This is a meal wonderful to learn for a dinner party because everything but the pizza (and it's nearly ready) can be done in advance so that you can be...

NOT NERVOUS

HAVE TIME TO BATHE AND DRESS

ENJOY YOUR OWN PARTY

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Two-Dog Kitchen and Around the 'Hood or Kitchen:

Grilling Colorado peaches for a peach salsa or dessert...a blog to come!

There's the grilled peach salsa--perfect for bbq grilled pork chops, shrimp tacos or salmon.

Skippy Jon Jones--visiting Aunt Alyce and Uncle Dave again

And they called it "puppy love."

A few things you might do around the kitchen this week:

Buy a bunch of green beans, trim them and blanch them (2-3 min in boiling water) and throw them in freezer bags into the freezer for the winter.  I got mine for 88cents a pound.

Ditto zucchini or summer squash.

Ditto corn on the cob.  Cook it, let it cool, cut it off the cob and put it in freezer bags.

Buy a dozen red, green, yellow peppers and cut them up and freeze them in small quantities.

Go to the nursery or wherever and buy some herbs to pot and take indoors for the fall.

Stake out your apple-picking spot.  Plan a picking date.

Clean out your freezer and defrost it while it's still warm so you'll be ready to cook, bake and freeze this fall.

There's still time to make peach freezer jam while the peaches are very inexpensive.  I saw some Colorado peaches for 99 cents a pound at King Soopers'.

Eat lots of salad with lots of fresh herbs and great tomatoes.

Try a home-made Cobb or a Greek Salad with grilled chicken.

Make gazpacho.

Make caprese salad.

Consider making and freezing tomato sauce.

Blueberries from Canada are still available if you want to freeze some.  Just throw them in the bag unwashed.  (Rinse them when you use them.)

Sing a new song,

Alyce