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Entries in Eggs (6)


How To: Flax Eggs


Happy Mother's Day! If that doesn't apply to you, then Happy Sunday!

I love eggs. I would eat them 3 times a day, if I could, but Joel isn't as big of a fan of them as I am, so I basically only reserve eggs for breakfast on the weekends. I still go through more eggs than one probably should, which sometimes leaves my egg carton empty. That poses a problem because I also like to bake, and baking usually requires eggs. For mother's day, I baked up a delicious breakfast treat that I will be sharing later in the month. Since I didn't have any eggs in the house, and I didn't have time to run to the store to buy some, I decided to try making flax eggs as a replacement. I had heard about them in several recipes before, and since I happened to have ground flax seeds in my freezer from some smoothies I made, it was perfect timing to try them. After sitting for about 15 minutes in the fridge, I was amazed at how similar the consistency of the flax eggs was to that of real eggs. My baked good came out of the oven just as perfectly as it would have if I had used real eggs. Now that I know this trick, I may use it for all of my baked goods!

1 tablespoon Ground Flaxseed or Flaxseed Meal
3 tablespoons Water

Mix the water and flaxseed in a bowl and refrigerate for about 15 minutes. Whisk once more and use in place of eggs in baked goods.

SOURCE: Bob's Red Mill


Quinoa Cakes with Poached Eggs

Quinoa cakes

Another month has come and gone, and that means it's time for another Secret Recipe Club reveal day! This month, I was assigned to Fran's Favs, written by Fran, of course, who describes herself an "Italian Foodie" who seems to be winning the contest of who can collect the most cookbooks (she has over 300)! A mother of 4 grown children, Fran seems to have one of the coolest jobs around; she works with flavor scientists and technologists who develop flavors for food companies! If that isn't the best fit for a food blogger, I don't know what is! Anyway, as soon as I got the assignment this month, I went right to her blog and read it from beginning to end, just as I always do. I found many different recipes that I thought sounded great, but this one stuck out the most. Since Joel and I have been wanting to incorporate different grains into our diet, I figured it was a sign to give quinoa a try (again). See, me and quinoa got off to a rocky start. The first time I made it a few years ago, it was super mushy and kind of gross. The next time I made it a few months ago, it burned and stuck to the bottom of the pan, forcing us to go out for dinner. The third time, I made Joel do it, and I am convinced it wasn't cooked quite well enough because it was slightly crunchy. So, fourth time's a charm? Yes, it was! I cooked the quinoa according to package directions using chicken broth (I know that doesn't make it vegetarian, but you can substitute water or vegetable broth) and it turned out perfectly! I am officially a quinoa lover. After mixing these patties and pan frying them, the first batch came out perfectly. They had such a great flavor, and with the egg on top, it gave the quinoa patties a richness when the yolk broke. I enjoyed how quickly this meal came together, and how simple, yet delicious, it was! Thank you for sharing, Fran! 

2 cups cooked Quinoa, cooled to room temperature
2 Eggs, beaten
1/2 teaspoon Salt
1/3 cup Chives or Scallions, minced (I didn't have any, but I subbed parsley)
2 Shallots, finely chopped (I omitted)
1/3 cup Parmesan Cheese, grated
3 Garlic Cloves, minced
1/2 cup Bread Crumbs, plus more if needed
Olive Oil, for frying (I used vegetable oil)

For Serving:
Shaved Parmesan
6 Poached Eggs (one for each patty)
Salt and Pepper, to taste 

In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into six evenly sized patties, about 3-4 inches in diameter. Heat the oil in a large sauté pan over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching (it is best to do this in batches). Cook for about 4 minutes, or until the first side is lightly browned. Carefully flip the patties with a spatula and cook the second side until it is golden brown, about 3-4 more minutes. Repeat with remaining patties, using additional oil if needed. 

To serve patties, top with shaved parmesan, a poached egg, and salt and pepper.

SOURCE: Fran's Favs



Denver Omelet Pie

Breakfast food is my favorite kind of food. I enjoy weekends when we go out for a big breakfast that fills me up until dinner. Wherever we go, I almost always get some kind of omelet with a side of hash browns. Typically, I'll get a spinach and feta omelet, but I do like to switch it up every now and again. A few weeks ago, we went to a little local greasy spoon diner and I ordered a western omelet. Full of peppers, onions, cheese, and chunks of ham, it was much different than my normal go-to filling, but it was delicious, and I haven't been able to stop thinking about it since. Enter this recipe. After what seems to be an eternity, the Secret Recipe Club is back in action after the holidays. This month, I was introduced to Cindy from Everyday Insanity. I enjoyed reading through her posts of delicious recipes and sweet stories about her family. While she had many great recipes that I would have loved to try, after reading the ingredients for this recipe, I knew right away that this Denver Omelet Pie was the winner. I made it on a Saturday morning and it made more than enough to enjoy again on our lazy Sunday, and again for a quick breakfast before work on Monday. Thanks for sharing this wonderful recipe, Cindy. We enjoyed every last bite and look forward to eating it again in the future!

6 Eggs (I used 9 because 6 just didn't look like enough)
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 cup Shredded Cheddar Cheese
1/2 cup Ham, diced (we used 5 slices of cooked bacon)
1/2 cup Green Bell Pepper
4 cups Frozen Shredded Hash Browns
Hot Sauce, for serving, if desired

In a large bowl, beat the eggs and seasonings. Add the cheese, bacon, pepper, and hash browns and stir to combine. Pour the mixture into a greased 9-inch pie plate or 9x9 inch glass dish. Bake at 350 degrees for 40-45 minutes, or until a knife inserted in the middle comes out clean (mine took almost an hour). Allow to cool, slice, and serve. *Recipe can easily be doubled for a crowd--just put it in a 9x13 dish.

SOURCE: Everyday Insanity



Bacon & Spinach Souffle


When I found out that this month's First on the First theme was soufflé, I was pumped because that has been a recipe on my bucket list for at least a year. I had never eaten soufflé, so I have no clue why I put it on the list to begin with, but it was something that intrigued me enough to try, so there it sat…and sat, and sat some more. When I finally made this dish (on Halloween…yes, I waited until the last minute), I didn't want to make a huge dish of soufflé since there is only the 2 of us and I wasn't sure how well it would re-heat, so I got to searching and found this base recipe for soufflé for 2. Perfect! I added bacon, because what goes better with eggs than bacon? Paired with a side salad, and this was the perfect light dinner, which left a lot of room for snacking on leftover candy!

1 1/2 tablespoons Butter
Non-stick Cooking Spray
1 1/2 tablespoons Flour
1/2 cup Milk (I used almond milk)
2 eggs, separated
1/4-1/3 cup Grated Cheese (I used swiss)
3-4 Bacon Slices, cooked and crumbled
1/4 cup Spinach Leaves, chopped
2 tablespoons Grated Parmesan Cheese
1/2 teaspoon Ground Mustard
1/4 teaspoon Salt
1/4 teaspoon White Pepper (I used black)
1/4 teaspoon Cream of Tarter, optional (I used it) 

Preheat the oven to 425 degrees. Grease 2 1-cup soufflé dishes/ramekins and dust with the parmesan cheese. In a small saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring constantly, for 3 minutes. In the meantime, heat the milk in the microwave for 30 seconds. Whisk the milk into the flour mixture, stirring, until thickened. In a small bowl, whisk together the egg yolks, mustard, salt, and pepper ad add to the sauce mixture, whisking steadily to avoid scrambling the eggs. Stir in the cheese, melt, and mix thoroughly. Mix in the spinach and bacon and allow to cool at room temperature. Meanwhile, beat the egg whites to medium stiff peaks. If you aren't using a copper egg bowl (I didn't because I had no clue that was even a thing), add the cream of tartar. Thoroughly fold 1/3 of the egg whites into the sauce mixture. Once they are combined, fold in the remaining egg whites. Pour the mixture into the two prepared soufflé dishes and place in the oven. Reduce the heat to 375 degrees and bake for 30-35 minutes, depending on how well done you like your soufflés (30 minutes was perfect for us). Do not open the oven for the first 20 minutes!!

SOURCE: Adapted from


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Zucchini Frittata


This past Saturday was island planting day on our street. We couldn't have asked for a better weekend to do it, either! That morning, I woke up to the birds chirping outside my bedroom window, and a beautiful summer-like breeze blowing in. I got up about an hour before my alarm went off, went downstairs, and started chopping vegetables for this frittata, which I found on Steamy Kitchen. It came together quite nicely, and it was a great aroma for Joel to wake up to. I ate my frittata as a slice, while Joel chose to make this into a breakfast sandwich by putting his piece between a toasted bagel. Either way, we had a relaxing, hearty breakfast to give us energy to play in the dirt with our neighbors!

1 Onion, sliced
3 tablespoons Butter
1/8 teaspoon Sugar
12 ounces Zucchini (I used 1 large)
Salt and Pepper
5 Eggs
1/4 teaspoon Dried Thyme
1 Tomato, sliced
4 ounces Goat Cheese

Add the butter to a nonstick pan over medium heat. When it starts to bubble, add the onion and sugar. Saute the onion until it is caramelized, about 8-10 minutes. While the onion is sautéing, slice the zucchini very thinly (1/8" thick). Cut the tomato into 1/4" thick slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and has just started to brown. In a large bowl, beat the eggs along with the thyme. Once the zucchini is cooked, pour the eggs into the pan. Top with the sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. Place the pan under a preheated broiler (with the rack set 8-10 inches below the heating element). Broil for 2-3 minutes, or until the top is lightly browned. Let the frittata cool for about 10 minutes before slicing. Serve warm or at room temperature.