Eggs, Hashbrowns and Chard - A Weekend Breakfast

What defines a relaxing weekend for you? Some like to get up early and go for a walk, others like to sleep in. While I enjoy a full complement of weekend activities, making a nice breakfast and a good cup of coffee is up there.


I pretty much cook my eggs the same every time, in the same way my mom always cooks eggs when we are at our family cabin: basting. Until recently I had no idea that what she was doing was "basting", I just knew that it was a great method to use when there are many mouths to feed. Plus, you more often than not end up with perfect eggs.

I so often find that breakfasts involve no veggies, unless you are of course having an omelet with veggies. Sometimes we go English and have fried tomatoes, but other than that it is all proteins, grains and fruit (and of course fats, but whatever). Considering Percy doesn't eat enough veggies I have to get them in whenever and wherever the opportunity presents itself. Of course, making sure your veggies are super tasty helps in getting them down. If not, I'd have to resort to the airplane method: "Vvvrrr......open the hatch, it's coming in!" Now, what 35 year old doesn't like that?! (LOL).


So, without further ado, here's how it's done.....


Basted Eggs

This method is slightly different from my mother's and also from some other recipes I've come across. But, I can promise you that this method works very well.


Based on 4 eggs.

In a medium to large sized lidded skillet heat 2 Tbsp extra virgin olive oil over medium heat.

Once oil is hot carefully crack in the eggs. Salt and pepper the eggs.

Once the eggs turn white, pour in a little water, paying special attention to the space between the eggs. Cover. At this point you want to cook the eggs until they are to your liking. Right before they are done I always loosen them up with a spatula - the water helps loosen them too.

Once done, remove from heat and serve immediately.






Sautéed Swiss Chard

And here's where the greens come in. If you have everything chopped up and set aside you can cook this up while the eggs are cooking.

• Swiss chard, about 4 stalks, chopped
• 2-3 shallots, diced
• 1 tbsp lemon juice (approx. juice of 1 lemon)
• Salt and pepper
• 2 Tbsp extra virgin olive oil
  

Heat olive oil in a medium to large sized skillet over medium heat.

Once oil is hot add the shallots and sauté for 2 minutes, or until translucent.

Add the chard and reduce the heat to medium-low or slightly higher. Stir frequently for 1 minute then add the lemon juice and salt and pepper to taste. Let it all bubble, stirring frequently, for another minute or 2. You do NOT want the chard to be too soft, it should retain a little crunch. Remove from heat and serve immediately.

Homemade Hashbrowns

Now this is my favourite part. I love a good potato, in any form. The more the merrier.

• 2-4 potatoes, depending on size and appetite, scrubbed and cut into 1/2 inch cubes
• 4 Tbsp extra virgin olive oil
• Salt and pepper to taste

Preheat oven to 425°.

In a medium sized saucepan cover cut potatoes with water and bring to a boil. Remove from heat.

Drain water and add olive oil, salt and pepper. Replace lid and shake to coat potatoes.

Pour out into a rimmed baking pan. Bake for 20 minutes, flip potatoes, and bake for another 15-20 minutes. Bake until desired doneness/crispiness.

Other than that, I just heated up some baked beans, just because I love baked beans at breakfast. Serve with juice, freshly brewed coffee, and a smile....enjoy!

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Enjoy!

Banana Cake

Ah, bananas....a definite favourite of mine!

I usually eat bananas for breakfast or have them for dessert with a little fresh lemon squeezed over top. But, since it's my birthday today I'm going to share a deliciously delectable way to use bananas, and I'm Not counting the calories!

Quick Toasted Banana Cake w/ Banana Cinnamon Topping

For 2

This recipe calls for banana bread, but by the time you put all this together it really is more of a cake!

• 2 large pieces banana bread (I used banana nut bread), you can use your favourite, cut into thick slices, think of cake-size pieces when you cut it.


• 6 small or 4 large ripe bananas, cut into small pieces


• 4 tsp cinnamon, or more to taste


• 2 tsp vanilla


• 1/4 cup cream


• 2 tbsp olive oil


• 2 tbsp butter


• chopped walnuts, hazelnuts or pecans (optional)

1. Over medium heat, heat olive oil and butter in a large non-stick skillet.


2. Add banana pieces, cook for 6-8 minutes, or until the banana starts to fall apart and gets really soft.


3. In the meantime lightly toast your banana bread in the toaster or in the oven.


4. Add vanilla and cinnmon and let it bubble for a minute or so, stirring to combine well.


5. Turn the heat down a couple notches and add cream, stirring to combine well.


6. Place toasted banana bread on a plate and top with banana cream mixture. To set your tastebuds ablaze, add a dollop of whipped cream and sprinkle with nuts.


7. Serve and enjoy!!

p.s. sorry for lag between posts, I have quite a few pictures of food I've made, they're just still on our camera!! Percy...hint! hint!

Shrimp and Coconut Curry

In this chilly weather it's nice to eat something that will warm you up - physically and mentally. This recipe for Thai Shrimp Coconut Curry will give you nice mental images of warmer places with flavours of coconut and lemongrass, and the heat from the dish will warm your bones and your stomach.

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Shrimp and Coconut Curry

Serves 3-4

• 1 lb large raw shrimp, deveined and peeled
• Salt
• ½ tsp mustard seeds
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground anise seed
• 3 tbsp vegetable oil
• 2 tbsp green thai curry
• 2 onions, thinly sliced
• 1¾ cups coconut milk (I enjoy the Arroy-D brand)

Rub shrimp with salt and set aside (I read that rubbing shrimp with salt lightly cures them, making them succulent). Dry-roast the mustard seeds quickly, then add the other spices. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.

Heat the oil in a heavy pan and fry the green curry paste for 2-3 minutes. Add the onions and stir for a few minutes more. Add the spices and the coconut milk, and simmer, uncovered, for 8-10 minutes, stirring frequently. Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook or they will be tough. Serve with basmati rice.

Enjoy!

Tourtière

Christmas is a time for enjoying family traditions, whether it be a Christmas party, dressing up for church, or a special dish. My dad's family is Swedish so we always have pickled herring and cil salad (fish salad with beets and eggs). But for those of you who aren't overly fond of fish dishes I'm posting a recipe from my mom's family, the French side, the decadent Tourtière.

The picture here shows a slice of Tourtière, this is a picture I got from the web, maybe my mom or grandma will send me a picture of theirs so I can post that (hint! hint!)

All reference I've found to this dish indicate that this is a French-Canadian dish. I have no Quebeçois ties (that I know of), but somehow this dish made its way to our family dinner table a long time ago. Here is my great-great grandmother's recipe:

French Meat Pie (or, Tourtière):

Mix crust as usual (my family uses the Tenderflake recipe). Instead of using water for moisture use sour milk and soda: to one level cup sour milk use 1 level tsp soda and mix well. This will do for a lot of pie crust, about 4 pork pies.

Filling:

• 3 lbs leg of pork, lean and ground
• 2 cups water
• Salt and pepper to taste
• 2 large onions, diced

Bring to a boil then add:

• 2 cups mashed potatoes, mix well and add
• ½ tsp ground allspice

If too thick add more water. Do not cook much as ingredients will bake in pie. Seal pie well so it won't run over. Roll out dough and put in pie pan, fill with meat filling. Add top crust with small hole in centre. Brush with milk and bake in 400º oven. Bake until brown. Put out to freeze. When warmed put in oven to heat well.

This is my grandma's recipe, basically word for word - it looks like she used to put the pies outside to freeze. My mom told me of this one time that she was at our family cabin making fruit pies. She used to cook over a hot wood stove at the height of summer. In the kitchen of the cabin was a screened in window with ledges where she would put pies to cool. One day the pies smelled so good a bear decided to come down and try to get one! Well, she wouldn't stand for that! She grabbed her mop and started yelling at the bear and pushing the mop into its face! That's one gutsy French lady! I can't remember, but I think she saved her pies. (Mom and grandma, if you have anything to add or correct here, please do!)

Enjoy! And think of my grandma while you do.....she would be happy.

Merry Christmas and a Happy New Year!
XO

Garlic Pasta

What stinky breath? Well, that' s exactly what this dish will give you! But, what does that matter when your stomach and tastebuds will be happily soaking up the garlicky goodness of this recipe? Besides, it keeps the vampires away!

Garlic Pasta

Ingredients:

• One whole head of garlic, or more


• About ¼ cup olive oil, maybe a bit more depending on how much pasta you are making. (You want to have enough oil in your pan so the garlic can brown, it does not have to be submerged.)


• Pasta (I like vermicelli or angel hair with this one)


• Freshly grated parmigiano reggiano


• Freshly ground black pepper


• Optional ingredients include: olives, capers, sun dried tomatoes, roasted peppers

Put a pot of water on to boil for the pasta.
Break up your head of garlic and smash each clove with a heavy knife to easily and quickly remove the skin. If the garlic cloves are huge cut them in half (the point is, you want more or less uniform sized pieces of garlic).
Pour your olive oil into a small or medium sized saucepan and add the garlic or any other optional ingredient(s). Cook this on low, and stir every once and a while.
Once you make this a few times everything should be done at the same time. Once the garlic is brown, turn it off! It will taste bitter if overcooked.
Drain the pasta and dump all the olive oil and garlic in and toss (you can do this through a strainer if you think there might be too much oil).
Grate some fresh parmigiano reggiano on top and sprinkle with pepper (fresh if you have it).

This recipe is so simple, but it’s great.

Stink away and Enjoy!

What's in Season?

Well, for this first time this season I bought tomatoes and, well, they didn't taste so good. I guess it's time to buy canned! However, just because yummy tomatoes are moving out until next year it doesn't mean that there isn't a nice variety of fruit and vegetables that are at their peak! Next time you're at your local grocer or market look for these fantastic fall offerings (and some that are available year-round):



Fruit

Mandarins (November to January)

Pears (August to late November)

Bananas (Year-round)

Grapefruit (Year-round; peak in winter)

Kiwifruit (Year-round; peak in fall and winter)

Lemons (Year-round; peak in winter)

Limes (Year-round; peak in fall)



Veggies

Brussels Sprouts (September to November)

Cabbage (July to November)

Leeks (August to November)

Mushrooms, button (Year-round)

Parsnips (September to November)

Rutabaga (October to December)

Squash, butternut (September to November)



Personally, my favourite is the mandarin orange!! I generally go through couple boxes. And they're a great addition to salads.



Enjoy!