Southwestern Egg In A Hole

NEWSFLASH - I just ate an egg for breakfast!  

As you know, 9 (and a half) times out of 10, oatmeal is my go-to breakfast.  I wake up craving it, and I am not satisfied until a huge bowl has satiated my hunger.

Well, not today.  

After watching an episode of The Pioneer Woman on The Food Network I was inspired.  Basically, I used her recipe as a starting point, and made a few alterations to give it a Southwestern twist.  For instance, I:

• omitted the use of butter; and
• substituted green chile for the salsa/pico de gallo.

The result was amazing!  I'm sure I'll go back to my trusty oatmeal at some point, but for now, I am perfectly content with eating an egg for breakfast. (Seriously, who would have ever thunk it?!)

Southwestern Egg In A Hole
Serves 1

nonstick cooking spray (I used the butter flavored kind!)
3 small corn tortillas
1 egg
salt and pepper, to taste
1-2T organic sour cream
1-2T Hatch green chile

Directions:

• Preheat a medium saucepan over medium heat.
• Meanwhile, use a cookie cutter (or the top of a jar, like me) to cut three identical circles in the middle of each tortilla.
• Spray the saucepan with non stick spray.
• Place the stacked tortillas in the pan, and crack the egg into the hole.
• Season with salt and pepper.
• Cover the saucepan for 1 minute.
• Uncover the saucepan and carefully flip the tortilla/egg.
• Season the other side with salt and pepper, and cook for 1-2 minutes (until the egg has reached your desired consistency...I like my yolk really runny!).
• Place the Southwestern Egg In A Hole onto a small plate.  Garnish with sour cream and green chile.
• DEVOUR!

As with most of my recipes, substitution options are bountiful.  For instance, if you don't have sour cream, plain Greek yogurt should do that trick; you could also sprinkle some shredded cheese on top.  If green chile isn't a staple in your pantry like it is in ours, you could also substitute salsa or pico de gallo.  Whatever you do, don't use missing an item or two for this recipe as an excuse not to make it...just wing it!  I assure you that it will still be delicious!

Ever since making this concoction for the first time, I have eaten it three times over the last week.  For someone who loves eggs that might not be a very big deal, BUT for someone who loves oatmeal as much as I do, that's a record!  You know it must be good if I am willing to give up my delicious bowl of oats for an egg.  

With that said, you should definitely try this SOON!

Question of the Day:

Do you prefer eggs for breakfast, or something more along the lines of oatmeal/toast/cereal?

Blessings,
Ally and Bo

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Shades of Grey

No, no, no...this post isn't about the Fifty Shades of Grey series (although I have read the trilogy and enjoyed it).  I know that the title of this post might have gotten your hopes up, but today's post isn't a book review.

Nope, today's post is about food choices.  

Source

I don't know about you, but most of my food choices aren't black and white (Figuratively speaking, that is.  I'm not talking about black figs vs. white rice here).  Instead, the vast majority of my food choices come in various shades of grey (thus, the title of this post).  For instance:

Recently, Bo and I were craving rice crispy treats.  Since I'm not a huge fan of packaged foods, I decided to make my own at home.  Luckily, I found organic puffed rice (cocoa flavored, no less!) at the commissary, and I keep Earth Balance (sometimes Smart Balance) at home.  However, the challenge came with the marshmallows.  Now, I know that Whole Foods carries vegan-friendly marshmallows, but a single bag costs between $5.00-6.00, not to mention the thirty minutes it would take me to drive across town.  In the end, I bought a package of Jet-Puffed Marshmallows that contain gelatin...and I felt a little guilty.

In situations like that I feel really conflicted about my food choices.  On the one hand, I feel good about choosing an organic rice cereal and Earth Balance (or even organic butter); but on the other hand, I feel a little ashamed of myself for buying the Jet-Puffed Marshmallows.  In general, I'm not a fan of the use of gelatin (if you're interested in knowing what's in it - and how it is made - read here).  I also try to steer clear of any products that are made with dairy products that are not organic (you would be SHOCKED at how many packaged products contain dried egg whites, dried milk, etc.).

But sometimes

- OK, a lot of the time -

it is really difficult to steer clear of every product with which I have an ethical dilemma.

Sure, pretty much all produce is a safe bet (although, there again, you have to be careful about pesticides and the whole organic vs. conventional debate), and we buy organic eggs, cheese, yogurt, milk (although that's for Bo, I drink almond milk), and cottage cheese.  In general, our grocery cart consists of LOTS of fresh fruits and vegetables, organic dairy products, whole grains, meat (for Bo), and weekly odds and ends that aren't food related.  (And yes - to answer your question - buying organic dairy products and some produce costs us significantly more money than if we simply bought conventional (see dark, but relatively true, comic strip below).)

Source

But even then I frequently feel conflicted about things.  

For instance:

• What about the whole wheat bread that we buy - is it sprayed with harmful pesticides?  Is it grown on land that could be used for grazing happy cows?
• What about the tortilla chips that we buy?  Is the corn produced in a way that is sustainable for our environment over a long period of time?
• What about the jelly that I spread on our PB&J sandwiches - does it contain pectin?
• and on...and on...and on...

Source

After reading things like Michael Pollan's The Omnivore's Dilemma and In Defense of Food, and watching movies such as Food, Inc. and Polycultures: Food Where We Live, I want to be a responsible (and educated) consumer.  I want to be the type of consumer that makes the earth a stronger, healthier, and more balanced ecosystem.  And I suppose that, sometimes, I feel a little paralyzed by the fear of making an uninformed - or simply a lazy - decision that will negatively impact the earth, all the animals in it, the atmosphere, etc.

And then I think that - perhaps - I am being a little too dramatic.

Maybe what the world needs is a little more balance.

Maybe I am being too hard on myself.

Maybe the fact that I am writing this blog post is a sign that I really care, and that I am really trying to be a good steward of what I have been given.

And maybe

- just maybe -

the world

- along with all of its multi-legged inhabitants -

will cut me some slack when I buy Jet-Puffed Marshmallows.

Question of the Day:

Do you ever face an "ethical dilemma" related to the foods you purchase?  Do you try to buy organic for certain foods (or food groups)?  

I would LOVE to hear your comments and feedback on this topic!

Blessings,
Ally and Bo

Herb-errific Pasta Frittata

TWO PASTA RECIPES IN ONE WEEK?!  

Who am I, and what have I done with Ally?!

Well, I assure you that I really am myself...I just happen to have found another way that I LOVE to eat my pasta (strange, I know).  As you might have read from the "About" page, I love to watch the Cooking Channel.  In fact, one of my favorite programs is Giada at Home with Giada de Laurentis.  Unsurprisingly, Giada cooks with a lot of pasta (come on, she IS Italian, after all).  The other day she made this pasta frittata that looked sooooooo good.  Seriously, both Bo and I's mouths was watering by the end of the episode.  

A day later, we had a potluck-style party to go to.  So, I decided to look up Giada's recipe online and recreate it.  For the party, I followed her recipe to the tee.  It turned out really well - in fact, I received several rave reviews from party-goers; BUT...that got my wheels turning.  I started to think about ways that I could re-make Giada's admittedly delicious recipe EVEN BETTER with a few minor tweaks.  In the end, I:

• replaced the whipping cream with unsweetened almond milk;
• used 1/2C organic Parmesan and 1/2C organic cheddar cheese (instead of 1C Parmesan);
• replaced the thyme with a mixture of marjoram, oregano, and parsley; and
• garnished the frittata with plain Greek yogurt (the creaminess REALLY sets off the richness of the frittata perfectly).

If I do say so myself (and Bo agrees), I think my version is even better than Giada's!  Granted, her recipe was my inspiration, and without it to kick-start my creativity, I doubt that I would have come up with this dish on my own.  Regardless, I am pretty proud of my final product...and my tummy's pretty happy about it too!

Note: I know that the directions below might seem a little overwhelming; but truthfully, this is actually a very easy dish to make.  I simply wanted to be as clear as possible in my directions.  Don't let them scare you away from making this delectable dish...it's a crowd-pleaser, I promise!

Herb-errific Pasta Frittata
Serves 6-8

6 eggs (I used organic and vegetarian fed)
3T unsweetened almond milk (or any milk)
1/2C organic Parmesan cheese
1/2C organic cheddar cheese, shredded
3tsp dried marjoram
1tsp dried oregano
2tsp dried parsley
1/2tsp salt
1/2tsp pepper
3C penne pasta, cooked and cooled
2T EVOO
2-4T plain Greek yogurt (or sour cream), for garnish

Directions:

• Heat a large, non-stick saucepan over medium heat.
• Crack the eggs into a large mixing bowl.
• Add the milk, and whisk until smooth.
• Add the Parmesan cheese, shredded cheddar cheese, marjoram, oregano, parsley, salt, and pepper.
• Stir together.
• Add 1T EVOO to the heated saucepan.
• Add the pasta to the egg/cheese/herb mix, and toss to coat.
• Swirl the EVOO around the saucepan, and then immediately pour in the frittata mixture.
• Gently press down the frittata mixture.
• Cook for eight minutes.
• Loosen the frittata with a large spatula.
• Place a large plate on top and, in one rapid movement, flip the frittata over.
• Add 1T of EVOO to the saucepan, and then re-insert the frittata in the pan with the uncooked side down.
• Cook for an additional five minutes.
• Remove, cool for five minutes, and then slice into wedges.
• Serve with a dollop of plain Greek yogurt (or sour cream) alongside a fresh salad.

Just looking at these pictures has me ready for lunch.

I am SO. HAPPY. that we have leftovers!

Question of the Day:

Assuming you eat eggs (which - by the way - is totally cool if you don't...I didn't for years), do you prefer an omelet, a frittata, or a quiche?!  OH, and what are some of your favorite fillings for each?!

Blessings,

Ally and Bo

Better-than-your-Picaddilly's Carrot Souffle

I don't know about you, but I grew up eating lunches and dinners with my family (especially when my Mee Maw and Pee Paw were around) at Picadilly Cafeteria.  In case you've never been to - or heard about - a Picadilly, it's essentially a cafeteria where you walk through the line and pick out your salad, entree, vegetable (or two...or three...in my case), bread, and dessert.  In case your interested, here's a sample of their menu selections.

When I was a kid, I ALWAYS picked out a Jell-O bowl (you know the kind cut into little squares) and carrot souffle.  The rest of my choices would vary from visit to visit, but I could NEVER go without picking up both of my favorite items.  Looking back, I don't really understand my fascination with the Jell-O bowls...maybe it was the combination of the whipped cream with the Jell-O, I'm not quite sure.  Regardless, the carrot souffle is a dish that I still dream about as an adult.  For a kid that didn't really enjoy cooked carrots growing up, Picadilly's carrot souffle was like heaven (and dessert) wrapped in the guise of a vegetable!

Although the official website describes the carrot souffle as "subtly sweet" and "one of Picadilly's most popular dishes," I can assure you that there is nothing subtly sweet about the cafeteria's version of the dish; and honestly, that's probably why it's one of their most popular dishes!  So, when I started looking into recreating the dish, I expected it to contain quite a bit of butter and sugar.  However, I DID NOT expect the traditional Picadilly recipe to have:

• 8T (yes, that's TABLESPOONS) of butter;
• 1C of white sugar; and
• 2T brown sugar.

WOWZA - that's quite the nutritional profile, isn't it?!

My version is just as delectable as my memory recalls, but with only 1T Smart Balance, 1/4C sugar-free maple syrup, and 1-3 packets of stevia, it is MUCH healthier.  Plus, my version includes the added protein of organic plain Greek yogurt, reduces the cholesterol by only using egg whites, adds a flavorful punch with nutmeg and ginger, and pumps up the nutrition with the addition of raisins and unsweetened coconut.

I'd say that's a home run on all accounts, wouldn't you?!

Better-than-your-Picadilly's Carrot Souffle
Serves 6

1 lb. carrots, peeled and diced
1/8C plain Greek yogurt (or sour cream)
2 egg whites
1T Smart Balance (or butter)
1/4C sugar-free maple syrup (or regular)
1-3 stevia packets (I only used one)
1/2tsp vanilla extract
1T all-purpose flour
1/2tsp baking powder
1/2tsp cinnamon
1/8tsp nutmeg
pinch ground ginger
pinch salt
1/3C raisins, soaked in boiling water to reconstitute
1/4C unsweetened, shredded coconut

Directions:

• Preheat the oven to 350 degrees.
• Boil the carrots until tender (6-8 minutes).
• Drain and place the carrots into a food processor.
• Pulse until lightly pulverized.
• Add the plain Greek yogurt, egg whites, Smart Balance, maple syrup, stevia packets, and vanilla extract.
• Process until smooth.
• Add the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• Process until smooth.
• Add the reconstituted raisins and coconut.
• Pulse 2-3 times, just to incorporate.
• Pour into a non-stick baking dish.
• Bake for 45 minutes.
• Serve warm - as a side dish for dinner - or with a drizzle of maple syrup, and a dollop of vanilla ice cream, for dessert!

Oh hello Lola!

(See, I wasn't kidding when I said she was always around when food is being prepared!)

Question of the Day:

Did you eat at Picadilly (or a similar type of cafeteria) growing up?  What are your memories of eating there?
OR
Have you ever dared to make a souffle?!  If so, what kind?  Cheese?  Chocolate?  Carrot?!

Blessings,
Ally and Bo

Cinnamon Almond French Toast

Believe it or not, this morning I didn't eat oatmeal (hard to believe, I know!).  Instead, I treated myself to this:

If you couldn't tell from my admittedly poor quality photos, this is french toast.  Due to Hurricane Isaac, we woke up to an exceptionally dark and stormy morning.  Rain, wind, and clouds don't exactly make for a ton of natural light for my food photography.  You'll just have to forgive me, and take my word for the incredible yumminess that filled my belly!

French toast = YUMM-O!

I decided to flavor this french toast with almond extract because I had a jar of almond butter that needed to be eaten up and I figured that they would pair well together.  However, if you prefer, you can used vanilla extract and peanut butter instead, or cashew butter, or pecan butter...you get the point.  This recipe is easily modified to whatever you have lying around.

One thing I wouldn't change about this recipe, however, is the ratio of egg-to-milk in the batter.  If you use any more milk, it just makes the bread soggy...which will not result in a YUMM-O breakfast.  

Truth me on that one.

Cinnamon Almond French Toast
Serves 1

1 piece bread of choice (I used whole wheat)
1 egg white
3 1/2T almond milk
pinch of cinnamon
1/16 tsp almond extract
1-2 drops butter extract
1 very ripe banana, cut in half - and then in half again - lengthwise
1T almond butter
maple syrup, for garnish

Directions:

• Preheat a non-stick skillet over medium heat.
• Whisk together the egg, 2T almond milk, cinnamon, almond extract, and butter extract.
• Dip the bread into the egg mixture and thoroughly coat each side.
• Place the bread onto the preheated, non-stick skillet.
• Cook for 2-3 minutes until browned on one side.
• Flip over.
• Add the banana to the skillet along with the toast, and cook until seared and softened.
• Meanwhile, microwave the almond butter and 1 1/2T almond milk for 30 seconds, and then whisk together until fully incorporated.
• Once cooked on both sides, remove the toast and banana and place on a small plate.
• Smear the toast with the almond butter spread.
• Top with the banana and a drizzle of maple syrup.
• Serve warm. :)

This french toast is SO GOOD that Bo and I have both had it for three mornings in a row; and you know that anything that can keep me away from my morning oatmeal for that long must be good!

So what are you waiting for?  

Why not treat yourself to some french toast tomorrow morning?!

You deserve it.

Question of the Day:

What is your favorite "special occasion" breakfast item?  Pancakes?  Eggs benedict?  A waffle?  Scone and clotted cream?!

Blessings,
Ally and Bo

Eggs...

Yes.  

I ate an egg.

Whoever you are, vegan or not, please don't judge me.

I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.

I hope all my fears are unfounded.

Why eggs?  You might ask...

Well, for me, I suppose it all comes down to what feels right in my heart of hearts.  My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.

My beliefs on this topic have not changed at all.

So, how, you might ask, can I justify eating eggs while still holding these beliefs?

Personally, it all comes down to the source of the egg.  For instance, the eggs that I will eat are grown locally - here in Jacksonville - at a small farm that feeds their chickens only grass.  There are no roosters at this farm, and therefore the eggs are unfertilized.  As a result, the yolks of these eggs are almost orange, they stand high and proud once cracked, and the flavor is delicious!

Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!).  However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute.  As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).

So that's it.  

That's my spill on eggs.

Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs.  I would never seek to impose them on someone other than myself.

Most importantly, thank you for listening, understanding, and not judging.

Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?!  By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture.  Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!

Sweet Potato Egg Boats
Serves 2

2 small/medium sweet potatoes
2 eggs
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)

Directions:

• In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
• Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
• Carefully crack one egg per potato.  I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
• Sprinkle with salt and pepper.
• Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
• Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
• Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.

As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions.  In my opinion, roasting really is the easiest and most delicious way to prepare vegetables.  For this side dish in particular, all I did was:

1. dice the onion and slice the asparagus into two inch pieces;
2. toss the vegetables with EVOO, salt, and pepper; and
3. roast for 20 minutes (flipping every 5-10 minutes).  

It really is as easy as 1, 2, 3!

Question of the Day:


Do you like eggs?  If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!

Blessings,
Ally and Bo