September – Eggs for Dinner or Emergency Dinner

September – Eggs for Dinner or Emergency Dinner

I call this my back pocket or emergency dinner. It relies on items that are always in my fridge or pantry…eggs, some sort of white liquid, bread and some sort of cheese. I’ve added some asparagus here but a simple green salad would be welcome as well.

But, it’s also the perfect Sunday night dinner after a busy weekend or a long afternoon walk. It’s a cozy dinner. Something that will sit lightly on your tummy for a good nights sleep. Start a fire and sit in front of it to eat, or watch the rain (or snow) outside your window and be thankful for your own dry snug home.

Eggs in a hole

Eggs in a hole

A dense country style loaf is best, sliced thickly. But if you, like me, only have a pre-sliced sourdough loaf on hand, it will work just fine. In that case, don’t leave the bread soaking in the egg for too long or it will dissolve.

For the eggy/milk soaking use anything you have on hand. Cow, goat, nut, oak milk all work. Only have half and half? Go for it. Coconut creamer…sounds good to me.

This a ‘toad-in-the-hole’ idea with eggs. If you are not familiar with ‘toad-in-the-hole’, it’s usually made with sausages and a popover (or Yorkshire pudding) batter. The sausages peek out of the batter which puffs up around them. Personally I don’t think they look much like toads.

Toad in the hole from Delish

Toad in the hole from Delish

This would be a great brunch dish as well as dinner, it’s quick to assemble and is mostly hands off.

Eggs in a hole

Eggs in a hole

This will serve 2 people with 2 eggs each, 4 if you only want 1 egg. Choose bread slices from the middle of the loaf. With larger slices you may be able to put 2 eggs in each bread slice.

Ingredients:

  • 2 to 4 slices of country style bread such as sourdough from the middle of the loaf
  • 5 eggs, 1 for the soaking and 4 to bake
  • 1/3 cup of milk of some kind
  • 1/4 cup grated parmesan or some other grated cheese, I used cheddar
  • 1 tablespoon of melted butter
  • 1 tablespoon of olive oil
  • 1/2 cup cheese for topping
  • Salt and pepper
  • 1 scallion (optional for garnish), sliced

Method:

  1. Preheat the oven to 425 degrees F
  2. Line a sheet pan with parchment paper and grease it lightly with olive oil
  3. In a large shallow dish, whisk together the egg, 1/3 cup milk, melted butter, and 1/4 cup parmesan with a large pinch of salt and a grind of pepper
  4. Soak the bread in the mixture, soaking each side. The bread should be soft and soaked through but not falling apart. The length of time will depend on the thickness of your slices and the type of bread.
  5. Arrange the soaked bread on the baking sheet, pouring any remaining soaking liquid over them. Using a small juice glass or cookie cutter, carefully cut 1 or 2 (2 1/2 inch) holes in each slice of soaked bread. Place the cut out rounds on the cookie sheet beside the bread slices.
  6. Place the sheet in the oven and bake for about 10 minutes until the bread is starting to turn golden on top.
  7. Remove from the oven and flip the bread slices and hole lids.
  8. Crack an egg into each hole and sprinkle with cheese. Season lightly with salt and pepper.
  9. Bake another 5 to 7 minutes until the eggs are barely set (they will continue to cook on the hot pan). If the egg whites are still translucent, bake them for another minute or two.
  10. To serve, place the egg toasts on places, top each toast with its lid and garnish with the scallion.
Eggs in a hole

Eggs in a hole

You can roast asparagus on the other end of the sheet pan as I did. It does somewhat defeat the empty larder concept though.

To do so simply trim enough for 2 people, toss with a little olive oil, and place the stalks on the other end of the sheet pan when the bread slices go into the oven. Sprinkle with salt. If the stalks are cooked after the first 10 minutes you can remove them to a warm plate until the eggs are cooked.

Broccolini could be cooked in the same way. Or a bunch of scallions, trimmed but left whole.

A lovely glass of wine elevates this even further.

I think I am going to mosey over to Fiesta Friday #450. I think Angie and the gang might like to have this in their back pocket as well.

Two Easy Sheet Pan Riced Cauliflower Dishes – September

Two Easy Sheet Pan Riced Cauliflower Dishes – September

Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

 

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 1 lemon, zested – save the juice for the end
  • 1 whole red pepper or 5 baby peppers of various colors
  • 1 clove of garlic, minced or grated
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of baby spinach

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.
Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 2 cups of mushrooms, sliced
  • 4 cloves of garlic, minced or grated
  • 4 scallions, white and light green parts, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.
Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

Riced Cauliflower Herb Salad – September

Riced Cauliflower Herb Salad – September

This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

 

I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • I can of garbanzo beans, drained and rinsed
  • 5 dates, finely chopped
  • 1 tablespoon of capers, rinsed an drained
  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 large garlic clove, grated
  • 3/4 cup of sliced almonds, toasted
  • Salt and freshly ground pepper as needed

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I had a small package of microgreens in the fridge and added them with the other herbs.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

June – Garlic Lime Chicken Tacos

June – Garlic Lime Chicken Tacos

Looking for the perfect way to use up any leftover chicken from your 4th of July BBQ? This one will also get you out of a hot kitchen and put dinner on the table quickly. No leftovers? A rotisserie chicken from the store works well. You could also saute or grill a few boneless chicken breasts or thighs and give them the same treatment. Any way you choose, this is quick and easy.

Lime Garlic Chicken Tacos

Lime Garlic Chicken Tacos

The recipe is simple but toasting the tortillas directly over the gas burner on your range, or on the grill, or even on a grill pan, makes a huge difference. That toasty and roasted flavor adds something special, as does the cilantro and lime crema.

Ingredients:

  • 1 lemon
  • 2 limes
  • 1-2 tablespoons finely minced jalapeno
  • 2 garlic cloves, finely grated or minced
  • 2 avocados, peeled and pits removed, diced or sliced (sprinkle with a little lime or lemon juice to keep them from turning brown)
  • 16 cherry tomatoes, cut in half or quartered (or some jarred tomato salsa)
  • 6 cups of leftover chicken
  • 2 – 3 tablespoons of neutral oil
  • 12 corn tortillas
  • 6 oz of cheese (Cotija, feta, cheddar, Monterey jack, or other) shredded or crumbled
  • 4 tablespoons chopped cilantro for garnish
  • Cilantro and lime crema

See the previous post for the cilantro and lime crema.

Cilantro Lime Crema

Cilantro Lime Crema

If you don’t have any leftover chicken on hand either – saute 2 large cubed boneless chicken breasts or 5 cubed boneless thighs in the oil until cooked through. Remove the pan from the heat and proceed with the recipe.

Or, brush with oil and place the whole breasts or thighs directly on the BBQ. When cooked, remove from the heat, slice and proceed with the recipe.

Method:

  1. Prepare the lime and cilantro crema.
  2. Juice the lemon and limes, place in a small bowl with the minced garlic and jalapeno. Set aside until ready to use.
  3. Place a skillet over medium heat, add the oil. When the oil is hot add the leftover chicken, cook until heated through.
  4. While the chicken cooks, toast the tortillas over a cooktop burner, grill top or grill pan. Use tongs to turn so you toast both sides.
  5. When the chicken is heated, toss with the lime/lemon juice mixture, salt and pepper.
  6. Stuff the tortillas with chicken, avocado, tomato, and cheese. Garnish with the crema and cilantro.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party and I am this weeks cohost.

Click on the Fiesta Friday link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.

 

June – Cilantro and Lime Crema

June – Cilantro and Lime Crema

Cilantro Lime Crema

Cilantro Lime Crema

 

Use this easy and quick lime crema to add flavor to tacos, tostadas, nachos or drizzle it over a bowl of tortilla or black bean soup. During the warmer months I keep a small jar of it on hand to add a cooling (although you could make it ‘hot’) jolt of flavor. Dairy products will soften the heat of spicy foods.

I only used a tablespoon of finely minced jalapeno but feel free to add more if heat is your thing.

Ingredients:

  • juice and zest of 2 limes
  • 1 cup of sour cream
  • 1/4 cup of finely minced cilantro
  • 1 tablespoon of finely minced jalapeno (or more to taste)
  • pinch of kosher salt

Method:

  1. In a small bowl whisk together all the ingredients, saving a few zests of the lime and cilantro leaves to garnish.
  2. Refrigerate until ready to use.

That’s all there is to it. It will keep a few days in the fridge, thickening slightly.

I bet the folks over at Fiesta Friday would find this useful. It’s Fiesta Friday #438, a virtual (can you believe how many things are still virtual!?) blogging party that predates Covid. Angie hosts the party. Click on the link to find ideas for celebrating the 4th, decorating your home, or keeping the kids busy with crafts now that school is out.