Breakfast, Brunch, Muffins and other sweets

Savory muffins

After we ‘overloaded’ on the Overloaded Muffins I was just craving for some savory ones for a change. Personally, I love both. These goodies are called Grab and Go Muffins. I had two for breakfast and two for lunch at work. I could have another two for dinner, no problem if I wouldn’t have to share them ūüôā

Ingredients:

  • 1/2 chicken breast¬†cooked and chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen spinach, (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 free run eggs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Parmesan flakes ( save a few cheese flakes for the muffin’s top )
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup cashew milk ( you can use any milk of your choice )
  • 3 strings green onion ( I would say that green onion is highly recommended ¬†in savory muffins. However, ¬†I had no green onions handy so I substitute them with 1/4 red onion diced )
  • Himalayan ¬†salt
  • pinch of sweet paprika

Directions:

Preheat oven to 375 F. Lined a 12-cup muffin pan with muffin papers.

In a on stick skillet saute the onion, spinach and mushrooms for a few minutes. Season with salt and black pepper. Set aside to cool down.

In a small bowl mix together the flour, baking powder and salt. Not too much as you have already seasoned for salt the veggies.

In a large bowl mix together the eggs and the milk. Add the chicken, red pepper, Parmesan cheese  and  veggies mix. Stir until well combined.

Add the dry ingredients over the wet ones and stir gently until well combined.

Scoop the mixture in the prepared tray. Bake for about 20 – 25 minutes until golden brown on top. Let it cool in the tray for about 5 minutes and than place the muffins of a cooling rack and just enjoy them ūüėČ

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Vegetarian

Garlic Pureed Spinach with Oven Spicy French fries

As a child I was a very picky eater. My mother always had a hard time make me eat. Don’t get me wrong, she was a great cook and growing up I was able to appreciate it. As a child I was very stubborn when it was about food, and I ¬†had just a few dishes I would eat. Curiously spinach pureed was one of them. ¬†Back home we would call it ” Spinach pureed with garlic and milk ( or sour cream ) “. My mother would serve it with ¬†fried eggs and a quick potato pan buns. To be honest I think I loved the buns more and I think she knew that because ¬†she would refuse to make them without the spinach pureed. LOL

Ingredients for 3-4 servings

  • 2 fresh spinach bunches or¬†¬†2 bags ( 350 g each ) ¬†of fresh spinach. Frozen spinach works as well but I think it would never have the same flavor as the fresh one.
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp all purpose flour
  • 4 tbsp of plain Greek yogurt or sour cream¬†( 5% )
  • half of cup of milk
  • salt to taste
  • 1 bag of spicy French fries ( oven roasted )

Directions

Bring a large pot with water to a boil and when is bubbling add the spinach. Do not cook more than five minutes. We don’t want to miss all the vitamins. Strain the spinach and let it in the strainer to lose all the liquid. You can press it from time to time with a spoon.

After the liquid is drained minced the spinach very well on a cutting board. Place the minced spinach back in the strainer to lose the liquid if there is some left.

Preheat the oven as per potato package instruction and bake them for about 15 minuteas or as indicated on the bag.

In a deep skillet add the olive oil and the garlic and cook for one minute.  Add the flour and stir. Add the yogurt and the milk and cook to a low heat until it looks like a smooth sauce. Add more yogurt or milk if needed. It should have the consistency of a sour cream. When the sauce is ready add the minced spinach and cook for about 1 minute stirring continuously.

Serve it with spicy French fries. All I could say is that I was asked for more ūüėČ

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Bon ¬†Appetite ! ūüėČ

 

 

 

 

 

30 minutes meals, Breakfast

Frittata

 

As per Wikipedia:”¬†Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.¬† “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ”¬†For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a ¬† ¬† quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs‚ÄĒmushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Saut√© them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.”¬†Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are¬†cheddar, gruy√®re, and fontina cheese.¬†

 

Zucchini, Dill and Mushrooms Frittata: 

 

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Oven Ricotta and Spinach Frittata:

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Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 

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Reg Pepper, Spinach and Mozzarella Frittata:

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Capers, Parmesan Frittata:

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Enjoy !

Vegetarian

Spinach puree with hard boiled eggs …

Spinach puree – one of my mother’s favorites dish. Still I was not able to make it like she used to do it. Hers was the best but I do not give up easily and I think this is very close with hers.

What I still want to learn is how to make her small potatoes breads … but as I said I never give up so I still see there’s a hope that one day I will make them … ūüôā

Ingredients for the spinach ( 3 servings )

2 bags – 350 g- of fresh spinach

4 garlic cloves minced

3-4 tablespoons of sour cream ( 5% )

150-200 ml warm water or milk

hard boiled eggs

salt

whole wheat fresh European bread ( optional )

Wash the spinach in running water for more minutes. Place a pot with water to boil. Add some salt. When the water is boiling add the spinach. Simmer it for about 15-20 minutes. Drain the boiled spinach and let it cool. Meanwhile prepare the garlic sauce. Heat 3 tbsp of canola oil ( or any vegetable oil you like ) and add the garlic and cook it for about 1 minute. Add 2 tablespoons of flour and 1/2 cup of warm water and stir well with a whisk. Add more water if it thickens too much until you have the consistency of a cream or very smooth puree. Now you can add the sour cream and simmer for 2-3 minutes.  Set the garlic sauce aside and start prepare the spinach which should be cooled a bit.

Divide the spinach in two parts and place it on a wooden cutting board and mince it well . Add the spinach to the garlic sauce and bring it back on the stove to a low heat and cook it for about 2-3 minutes. Can be served with hard boiled eggs, fried eggs, sausages or whatever you think it works …

Bon Appetite !