Burney Huevos Rancheros

Doug slept in this beautiful Memorial Day morning. While waiting for him to wake up I pondered what to make for breakfast. I didn't want anything sweet or too time consuming. I came up with Huevos Rancheros! I hadn't planned on making it, so I didn't have everything I thought I needed. It turned out to be quick and easy and really yummy!

I didn't feel like making a full blown salsa, so in a bowl I threw together some chopped cherry tomatoes, chopped vidalia onion, salt and pepper and called it done.

Next I rinsed a can of black beans and got them cooking in a pot with some cumin, chipotle powder, a smashed clove of garlic, salt and pepper. When they started to look dry, I added a little water and a squeeze of lime.

For the "huevos" part:
I browned a corn tortilla (I actually had them as I'm planning on making fish tacos this week!) on both sides. Once the tortilla was browned, I cracked an egg on top and let it cook for a few minutes. When the egg was starting to set, I flipped the whole thing over and let it cook on the other side (like you would a normal fried egg). Flipped it out on to a plate, added a little cheese and some of the tomatoes; beans on the side (and maybe a strip or two of bacon) et voila - breakfast!

Breakfast Bread Pudding

Wow! It's been over a month since I posted! Guess I've been out of the cooking mood and making the same ol' thing...

I've been reading this great book, Food Matters by Mark Bittman: http://www.amazon.com/exec/obidos/ASIN/1416575642/bookstorenow56-20

There are about 70 recipes included in the book and each one I've tried has been fabulous!

The following is his recipe for a breakfast bread pudding that was seriously yummy.

Oven to 350'; butter a 1 1/2 qt baking dish

Beat together - 2 eggs, 1 c milk, 1/4 c honey (I would think a little less), 1 tsp cinnamon and pinch of salt

Stir in 4 apples (peeled and chunked), 1/2 c raisins, and 1/2 c chopped nuts (pecans were good)

Fold in about 3 c of cubed (1") whole wheat or multigrain bread

Let sit about 15 mins (or overnight). Give a stir now and then.

Dump in baking dish and back 40-45 mins until just set in the middle.

So, so good - the kids loved it - and it was great the next day, too.

Bises!

Lentils and Spinach

How are the Alps? I bet Jaya is even better at skiing this year!

I'm back on my Dr Cohen prescribed diet - no sugar, wheat, dairy, gluten, coffee - and feeling good. In just a few days I've noticed that I'm less anxious and sleeping better.

My go to "I don't know what to cook" dinner is lentils and spinach. It's good to use up whatever is in your fridge. And it's cheap and easy!

1. Cook some onion and garlic in olive oil
2. Add about a cup of rinsed lentils, a bay leaf, a little red pepper flake; stir around in the onion goodness
3. Add 1 1/2-2c of veg or chick stock, cover and simmer until tender (half hour?)
4. Stir in a cup of chopped fresh spinach (frozen works, too) until wilted
5. Salt, pepper, a handful of parsley/whatever fresh herb you have and a little balsamic vinegar

I've added peppers, mushrooms, cubed tofu, tomatoes, leftover cooked potatoes, chicken, etc. and all were good.

Bises to GVJT xoxo

Nanny G Lincoln Log Birthday Cake!

Happy Birthday, Glenn!

So, as you are 6 hours ahead, it technically is not your birthday anymore - BUT it is still your birthday here! For your birthday, I give you the Nanny G Lincoln Log Birthday Cake! Wish I could make it for you!

For the cake:

Oven 375'

4 eggs separated

1/4c sugar

1/2tsp vanilla

1/2c sugar

3/4c cake flour

1/4tsp salt

1tsp baking powder

Beat egg yolks until thick and lemon-colored. Gradually add 1/4c sugar and vanilla

Beat egg whites in separate bowl until almost stiff. Gradually add remaining 1/2c sugar and beat until very stiff peaks.

Fold yolks into whites and add sifted dry ingredients; fold carefully

Bake in parchment (Nan used waxed paper) lined jellyroll pan (10.5x15") about 12-15 minutes

Loosen sides and turn out onto kitchen towel sprinkled with powdered sugar. Remove parchment and cover with fresh piece parchment/waxed paper. Roll quickly; wrap in sugared towel. Cool

For the Frosting:

1c sugar

3TBL cornstarch

2oz grated unsweetned chocolate

1c boiling water

3TBL butter

1tsp vanilla

dash salt

Mix sugar and cornstarch. Add chocolate and salt. Add water and cook until thick. Remove from heat and add butter and vanilla.

Unroll cooled cake and spread half frosting in middle of cake; reroll

Use other half to frost the "log"

Granola

I was just mixing up a batch of granola for D. It's not so much a recipe, but rather a guideline. I don't really measure - just throw in handfuls until it looks right - and I never make it the same way twice. Any nut / dried fruit combo will work. I'm partial to pecans and dried cherries.

Mix together:
4c oats
1 1/2c nuts (sliced almonds, broken up pecans or walnuts are all good)
1/2 c flax
1/2c brown sugar
1/2 tsp salt
1/2tsp cinnamon

Mix together:
1/4c oil
1/4c honey (helps to warm the honey)
1tsp vanilla

Pour honey mix over oats and mix well (hands work best)

Spread on a sheetpan lined with either parchment or foil and bake at 300' for about 40 minutes. Stir halfway through.

Leave to cool on the sheetpan (you'll get nice little chunks if you don't stir). Add a couple of good handfuls of dried fruit (cherries, cranberries, raisins, blueberries, and apricots are all good; a little crystallized ginger is yummy, too).

Fettuccine w/artichoke and smoked mozzarella

Dearest Glenn,

Tonight I made fettuccine with a raw tomato and artichoke "sauce". It reminded us of summer and of dinners on the deck. I definitely think you and the fam would like it:

1/2 lb fettuccine
olive oil
2 large shallot; sliced thin
2-3 cloves garlic; smashed and chopped fine
2 shakes of red pepper flake
1 can quartered artichoke hearts; drained and patted dry
1 TBL capers; rinsed and chopped
1-2 tsp herbes de provence
Roughly 2 cups of quartered cherry or campari tomatoes
Juice of a lemon
About 4 oz of smoked mozzarella; diced
salt & pepper
Chopped basil, thyme or parsley for some last minute flair

Get your water boiling for the pasta

Saute shallot in olive oil for a few minutes. Add garlic and red pepper and cook for about 1 min.

Add artichoke and let sit for a few minutes before stirring (to brown the little buggers)

Add capers and herbes and cook about 3 mins

Drain pasta and reserve 1/2 - 1c pasta water

Add tomatoes and cook about 1 min; add lemon juice

Toss in cooked pasta and enough pasta water to make a light sauce

Toss in mozarella until starting to melt

Sprinkle with fresh herbs

Serve up with a green salad and some nice wine from your cellar (we had our beloved Koonunga Hill).

Hope all is well in the City of Lights. Bises!

xoxo
Ash