A simply delicious and ridiculously easy breakfast to make!
- I saute a few little garden tomatoes and jalapeno in olive oil with crushed garlic and a tiny pinch of oregano. salt and pepper.
- Once caramelized, gently crack egg into pan. Cover and lower heat and cook for about 2 minutes.
- Heat a tortilla up then gently slide egg and tomatoes on top of tortilla.
It cannot be any easier!
Who loves pie? I know I do! I don’t consider myself a dessert lover but I do love pie! I love it so much, I nicknamed my daughter Pie, because she’s the most perfect thing in the universe…just like pie!
So you can imagine how thrilled I was to be able to attend a pie baking class, taught by the lovely and talented Kate McDermott (ArtofthePie.com)! Kate had come all the way down from Washington state, on her Pie A La Road tour. The class was an intimate affair, held in my friend’s charming chateau in Marina Del Rey. The scent of blooming flowers mingled with the ocean breeze and wafted through our kitchen. A perfect spring day–and a perfect day for baking pies!
We made a mixed berry pie. You can find the recipe on Kate’s Web site. The filling was well-balanced, slightly sweet, and perfectly tart, but that was the easy part. The hard part was conquering the crust, but we persevered, and the result was worth it: a gloriously flakey crust!
Making a great pie crust is flat-out intimidating. Kate put us at ease with her “Just Chill” chant which applies to more than your nerves. She chills all the ingredients used to make the crust so it’s all the same temperature, even the bowl! And I did a quick mental chill to get myself in the same zone as my ingredients. Remember, your state of mind is really just another ingredient!
Here’s a look at our: Day of Pie Baking with Kate Mcdermott…
When my daughter actually asks me to cook I get so excited! She is almost seventeen and having any time with her is very rare these days. I know she is on the typical teenager diet right now, eating when it’s convenient and usually consisting of lots of junk food, so I get even more eager to cook something I know she will get nutrients from.
She and her bfriend requested Sloppy Joes. I do not cook from packages preferring not to add unwanted sodium or other mystery ingredients to my food. These are very simple to make even with out the package and it’s easy to sneak a few healthy veggies without them knowing!
- 1lb. Ground Bison
- 1- 15 oz. can Crushed Tomatoes
- 1 Bell Pepper
- 1 Jalapeno
- 1 Onion
- 3 Celery Stalks
- 1 tBs: Cumin, Chili Powder, Ground Mustard
- worcestershire sauce
- Salt and Pepper
- Hamburger Buns
- Heat saute pan over medium heat. Finely dice onion, celery and bell pepper, drizzle pan with olive oil, toss in veggies, season with salt and pepper and saute until tender. About 5 minutes. Dice jalapeno, add to pan. Pour in: cumin, chili powder and ground mustard. Mix to coat veggies.
- Add ground bison. Season with salt and pepper, brown meat breaking up with wooden spoon as it cooks. About 5-10 minutes
- Pour in crushed tomatoes, add about 1/4 cup of ketchup and 2 tBs. worcestershire sauce. Mix everything together and let simmer 30-45minutes, low heat.
- Toast your favorite hamburger buns, spoon Bison Sloppy Joe over bun and be prepared to get sloppy!
Food For Thought: Sloppy Joes are one of those foods that is much better the next day. Meaning they make excellent leftovers! Or, just make it the day before…
Since I had to work at 5:30am, Easter Sunday. I decided if I was going to cook dinner it had to be something that required very little work. That’s where the good old Crockpot always comes in handy! When I got home from work I tossed some lamb shoulder a can of fire roasted tomatoes and one can of water in the Crockpot. Set it on high and crawled into bed for a nap. I woke up to heavenly smells and finished off the stew with an assortment of rainbow colored veggies. Another hour in the Crockpot for the veggies to soften and right before I serve the stew I popped some crescent rolls in the oven. I also had some yucca leftover from a party I catered so I fried those up and made a garlic butter to drizzle over them.
Dinner is served…
Easter Lamb Stew Dinner
I called this stew a chowder because of it’s rich creamy thick broth. Traditionally chowders are made with heavy cream and have chunks of seafood. The most common being clam chowder. Nowadays there are many creative versions of chowder recipes and I’m adding one more to the clan!
My Pumpkin Chowder is a rich and delicious stew, and healthy. It will make a perfect appetizer or side dish for the winter holiday parties.
- Roasted Sugar Pumpkin
- Chicken Stock
- Cranberry Chutney
- Chicken Sausage with Apple
- Yukon Potatoes
I’m not a big gadget person but I do have a few small gadgets in my kitchen that I use often and love. Like my KitchenAid stand mixer and food processor. I use those two small appliances often. They each have their specific purpose and can be used for a variety of things. But, what I can’t do in them is make a healthy drink with all the super foods I like so much. They’re just not designed to “pulverize” food into a smooth drink.
I am a believer in the health value of raw foods and I like the idea of being able to throw foods like kale, chard and beets with some fruits like blueberries and citrus in one container and extract all those super nutrients they hold, into one drink. After a little research I decided to buy the NutriBullet. It’s small and takes up very little space and works perfectly. It’s quick and easy to use. All you have to do is buy your veggies and fruits and toss them in the canister for a healthy and beneficial drink that your body will love! You don’t even have to peel or skin anything. You actually want the skin on because of the essential oils and nutrients they have.
Here’s my first drink I made in my new gadget. I ran down to the farmers market and picked up some veggies for my super power drink which makes it even better, I think. Love Farmers Markets!
- 2 kale leaves
- 1 swiss chard leaf
- 1/2 yellow beet diced
- few sprigs of mint leaves
- 1 nectarine
- handful of blueberries
Just put everything in the bullet (cleaned of course), fill with ice cold water to line and blend away. It only takes a minute!
Every now and then I screw up a dish or meal I’m preparing. I did that on Christmas-eve with a filet mignon roast I had picked up on sale at the market. I’m not a big fan of roasts but I figured it was filet mignon surely I can work with it. I couldn’t and the meal was far from delicious! I couldn’t just toss out all this meat though, so after a day of contemplating what to do with my leftover disaster, I made this very delicious stew!
- 1/2 lb filet mignon roast (or any beef roast)
- 8-12 fingerling potatoes
- 2 large carrots
- 2 celery stalks
- 1 yellow onion
- 6 garlic cloves
- 6 cups chicken stock
- let roast come to room temperature. season with salt and peppers and drizzle with olive oil.
- heat a large stock or soup pot over high heat. coat pot with olive oil and just when it starts to smoke, place roast in pot. sear on all sides until golden brown. remove from pot.
- while roast is searing; peel and slice carrots into hearty pieces, roughly chop onion, peel and finely chop garlic, slice potatoes in half and slice celery into hearty pieces.
- add half of the onions and potatoes to pot, lower heat to medium, season with salt and pepper and saute for a few minutes. put roast back into pot and cover with chicken stock, scraping bits off the bottom of pot. cover pot and let simmer 45-60 minutes until roast is tender and falling apart.
- remove any fat from roast now (should fall right off) and break meat up. add the rest of the potatoes and onion. add carrots, celery and garlic. cover again and lower heat to low. let simmer 30-45 minutes more until veggies are tender. (add more liquid if needed)
Serve up stew in a big bowl with some buttermilk biscuits and you’ve got a hearty, comforting and delicious meal!
Cooking Time: approximately 2 hours