Mimi's Cafe...true, it's a chain, but their food is wonderful. Mixed Berry pancakes, french toast, ciabatta sandwiches, avocado blt omelets, sweet muffins...it's like finding your favorite breakfast over and over again. Now the avocado blt omelet left a bit to be desired, but here is a recipe for avocado blt scrambled eggs you can try at home to make your palette soar.
Avocado BLT Scrambled Eggs (serves 2)
Ingredients: 1 avocado, peeled and sliced; 1 tomato, half sliced, half diced; 4 slices of bacon, cooked, 1/2 c. spinach, chopped; 4 large eggs; 2 tbsp milk; 1/2 tsp salt; 1/4 tsp cayenne pepper; 1/2 c. shredded cheese blend; 1/2 tbsp butter
Directions: Mix the eggs, milk, salt, cayenne pepper, and half the cheese in a bowl. Melt the butter in a skillet over medium high heat. Add the eggs, spinach, and diced tomato. Scramble the eggs until cooked. Divide the eggs onto two plates and top each with half the remaining cheese, and half each of the bacon, tomato slices, and avocado.
Enjoy!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Saturday, July 3, 2010
Wednesday, June 30, 2010
Have you read...: Pasta with Goat Cheese Marinara
Have you ever read...
Julie and Julia by Julie Powell. I think this book was when I first started to really understand what it means to love food. Don't get me wrong, Julie Powell did a great challenge attempting (and succeeding in cooking) to cook through Julia Child's Mastering the Art of French Cooking which officially resides on my cookbook shelf now. By the way, the filets de sole are amazing. But I realized all of the food that is out their.
And then I discovered "My Life in France"...it's funny, sweet, sad, and poignant by turns. And it is Julia Child's biography and makes her come alive. That's when I realized...I have more cookbooks than I know what to do with, I subscribe to Food Network Magazine, and I love food. If that is not the definition of a foodie, what is?
Molecular Gastronomy is the science of food. As a biology and chemistry major I find this field utterly fascinating. After all, what does make an egg do so many weird things...from meringue to boiled, eggs can change in texture and taste just by what you add to them. To understand more, Read Molecular Gastronomy by This.
Ruth Reichl...I don't know what to say except that Garlic and Sapphires is the funniest food read I have ever had...and her other books are pretty good too.
Anyway, those who love food should also love reading about food. But just to keep the recipe collection going:
Pasta with Goat Cheese Marinara (serves 4)
Ingredients: 1 box whole grain spaghetti noodles, 1 large fresh tomato or 3 roma tomatoes, diced, 1 8 oz can tomato sauce (unseasoned), 2 green onions, diced, 1 zucchini, chopped, 4 Tbsp goat cheese chevre, plain, 3 large fresh basil leaves,torn, 2 tbsp garlic paste, 2 sprigs oregano, torn into small pieces, 2 sprigs parsley,chopped, plus more for garnish.
Directions: Make pasta according to package directions. In a large saute pan, add the fresh tomato, onion, and zucchini. When it starts to simmer, add the garlic paste, oregano, parsley, and basil. Add sauce. Return to simmer. Slowly add in goat cheese. Pour over drained pasta and serve immediately garnished with parsley and more goat cheese if desired.
The zucchini adds a nice flavor and good nutrients, plus, I have way to much in my garden right now!
Enjoy!
Julie and Julia by Julie Powell. I think this book was when I first started to really understand what it means to love food. Don't get me wrong, Julie Powell did a great challenge attempting (and succeeding in cooking) to cook through Julia Child's Mastering the Art of French Cooking which officially resides on my cookbook shelf now. By the way, the filets de sole are amazing. But I realized all of the food that is out their.
And then I discovered "My Life in France"...it's funny, sweet, sad, and poignant by turns. And it is Julia Child's biography and makes her come alive. That's when I realized...I have more cookbooks than I know what to do with, I subscribe to Food Network Magazine, and I love food. If that is not the definition of a foodie, what is?
Molecular Gastronomy is the science of food. As a biology and chemistry major I find this field utterly fascinating. After all, what does make an egg do so many weird things...from meringue to boiled, eggs can change in texture and taste just by what you add to them. To understand more, Read Molecular Gastronomy by This.
Ruth Reichl...I don't know what to say except that Garlic and Sapphires is the funniest food read I have ever had...and her other books are pretty good too.
Anyway, those who love food should also love reading about food. But just to keep the recipe collection going:
Pasta with Goat Cheese Marinara (serves 4)
Ingredients: 1 box whole grain spaghetti noodles, 1 large fresh tomato or 3 roma tomatoes, diced, 1 8 oz can tomato sauce (unseasoned), 2 green onions, diced, 1 zucchini, chopped, 4 Tbsp goat cheese chevre, plain, 3 large fresh basil leaves,torn, 2 tbsp garlic paste, 2 sprigs oregano, torn into small pieces, 2 sprigs parsley,chopped, plus more for garnish.
Directions: Make pasta according to package directions. In a large saute pan, add the fresh tomato, onion, and zucchini. When it starts to simmer, add the garlic paste, oregano, parsley, and basil. Add sauce. Return to simmer. Slowly add in goat cheese. Pour over drained pasta and serve immediately garnished with parsley and more goat cheese if desired.
The zucchini adds a nice flavor and good nutrients, plus, I have way to much in my garden right now!
Enjoy!
Tuesday, June 29, 2010
Hello World!: Apple Zucchini Bread
So my husband likes technical things and whenever he is looking at a computer he types "Hello World!" Apparently it gives a good indication of the way the keys work. But it seems apt for my first post since well here I am on cyber-space. Anyway...I wanted to do this blog because of my huge interest in food...eating food, cooking food, growing food, anything that could possibly relate to food. I wasn't always this way. Once long ago I wouldn't eat anything other than chicken, corn and mashed potatoes for dinner. Definitely have moved beyond that.
Currently my excitement about food relates to my garden, my first! and all of the wonderful food that is in season that I can buy at the local farmer's market. Amazing lettuces, carrots, cucumbers...and just recently the first raspberries and blueberries for the season in my area! Speaking of my area...I live in the Appalachian mountains in North Carolina...no more details for you!
My garden is currently producing more zucchini than I know what to do with. My husband and I had zucchini soup yesterday...it tasted good but it was a disgusting shade of green. I think it would make a great dish for Halloween! A more promising recipe is one I adapted to make Apple Zucchini Bread today... I already had everything I needed so it worked out well. I'll paste the recipe below.
Apple Zucchini Bread
Ingredients: 2 1/2 cups all-purpose flour, 1 1/2 cups whole wheat flour, 1 tablespoon baking soda, 1/4 teaspoon baking powder, 1 1/2 teaspoons salt, 1 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon allspice, 4 eggs, 2 cups sugar, 1 cup brown sugar, 3/4 cup + 1 tablespoon oil, 3/4 cup chai tea or black tea; unsweetened, 1 tablespoon vanilla, 2 cups shredded zucchini, 1 cup shredded apples, 1 1/2 cups granola
Directions
Preheat oven to 350 degrees F.
Combine first 7 ingredients and set aside.
Combine eggs, oil, tea, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and granola. Add to dry ingredients; stir until moistened.
Put into greased and floured 9x5 loaf pans. Bake at 350 degrees for 50 to 55 minutes.
P.S. you can adjust the baking time to make muffins...20 minutes. and nuts can be used instead of granola...but I like granola...and I already had it!
Enjoy
Currently my excitement about food relates to my garden, my first! and all of the wonderful food that is in season that I can buy at the local farmer's market. Amazing lettuces, carrots, cucumbers...and just recently the first raspberries and blueberries for the season in my area! Speaking of my area...I live in the Appalachian mountains in North Carolina...no more details for you!
My garden is currently producing more zucchini than I know what to do with. My husband and I had zucchini soup yesterday...it tasted good but it was a disgusting shade of green. I think it would make a great dish for Halloween! A more promising recipe is one I adapted to make Apple Zucchini Bread today... I already had everything I needed so it worked out well. I'll paste the recipe below.
Apple Zucchini Bread
Ingredients: 2 1/2 cups all-purpose flour, 1 1/2 cups whole wheat flour, 1 tablespoon baking soda, 1/4 teaspoon baking powder, 1 1/2 teaspoons salt, 1 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon allspice, 4 eggs, 2 cups sugar, 1 cup brown sugar, 3/4 cup + 1 tablespoon oil, 3/4 cup chai tea or black tea; unsweetened, 1 tablespoon vanilla, 2 cups shredded zucchini, 1 cup shredded apples, 1 1/2 cups granola
Directions
Preheat oven to 350 degrees F.
Combine first 7 ingredients and set aside.
Combine eggs, oil, tea, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and granola. Add to dry ingredients; stir until moistened.
Put into greased and floured 9x5 loaf pans. Bake at 350 degrees for 50 to 55 minutes.
P.S. you can adjust the baking time to make muffins...20 minutes. and nuts can be used instead of granola...but I like granola...and I already had it!
Enjoy
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