Olive Oil Eggs

I'm in a delicious rut. Eggs.

I love them and they make their way into my breakfast shenanigans about four times a week. Sundays right now are for the Crustless Quiche challenge (between me and me).

But it's Monday. So, my Dear and I are enjoying Olive Oil eggs. Long ago and again a few months ago, I fell deeply, madly in love with Tuscan Herb Blend Olive Oil.

My friend Mary, owns Antica Olive Oil here in Southern California where I first tasted this magical oil. When my friend, (student and mom-of-two) CJ had a birthday, I gave her a bottle with an 18 Year Old Balsamic Vinegar. It's a simple recipe for salad and pasta. That was it by the way. Tuscan Herb Blend Olive Oil and 18 Year Old Balsamic Vinegar. Done. Easy.

And, while I love this oil on salad and as a finish for chicken, my favorite thing to do is warm it in a pan and let eggs slowly bathe their way to cooked. (Thomas Keller: slow and gentle) All they need is a bit of salt and pepper and they are a beautifully flavored feast.

The Antica Store ships olive oil if you don't find yourself in Southern California at the shop.
I think you'll want the bigger bottle.

A Revisit to Julia's French Omelette

This morning my just-about-16-year-old boy was, as always, honnngry. This is like "hungry" but with emphasis on starvation. He was about to head out the door with my Dear, so, Mrs. Child's omelette was the only choice.

This time I had a few pieces of an Asian Flank Steak to toss in with a 1/2 teaspoon of Philippe (Home of the French Dip Sandwich) hot mustard.

His only words, "Thanks. The eggs were perfect. Neither over nor under cooked."

I've trained a culinary critic I fear.

But thanks Julia!

Her birthday is coming August 15. She'd have been 100 years old. I suspect there will be plenty of celebrating. We'll keep you informed.

Quick Apple Dumplings

Well, there's your picture. It happened before I got back to the kitchen this morning. 8 dumplings. 2 kiddos. 1 Dear Husband.

Ta da.
Poof.
Gone.

Here's the recipe and I believe you'll love it!
Set the oven at 350.

You'll need:
2 apples - Granny Smith are fine, I like Jazz
1/2 stick butter
2 Tablespoons sugar
1 container refrigerated crescent rolls

Cut the apples in quarters, skin on and core them.
Wrap the apples in the crescent roll strips and place them in a greased 8x8 baking pan.
Melt butter and sugar and whisk together lightly.
Pour over the wrapped apples and bake for 35 minutes at 350 degrees.

Breakfast? Dessert? Kiddo's snack? Just enjoy.

Weekending: Easy Lemon Scones

This Sunday morning we decided to have "home church" as Truman calls it. I made scones and the kids set the table. Eric read us a devotion and we sang our prayers. It was actually quite lovely. We ended our home church with playdoh and sketchbooks. Which sometimes feels more church-like to me.

I found this recipe on epicurious, but I adapted it for what I had in the fridge, and what we had in the pantry. I cut down the lemon in the recipe to just a hint so I could mix in chocolate chips. Isabel, my daughter does not really enjoy scones, but she does enjoy them with chocolate. Personally, I enjoy my scones with a big dose of coffee. Don't you?

Easy Lemon Scones

• 3 cups all purpose flour
• 2 1/2 tsp. baking powder
• 1/2 cup sugar
• 1 1/2 sticks chilled unsalted butter, cubed
• 1/2 cup mini chocolate chips
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon of lemon zest

For top of scones:

• 1 tsp melted butter
• 1 enough sugar to lightly dust each scone

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper or a silpat. Whisk flour, baking powder and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas.  Form a well into the dry ingredients.

Mix 1 cup milk, lemon juice and zested lemon peel in glass measuring cup. Pour buttermilk mixture into the well you created dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Incorporate the mini chocolate chips into one half of the dough, do not need just incorporate. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges. 

Transfer scones to prepared baking sheet, spacing 1 inch apart.* Brush tops with 1 tablespoon butter and dust with sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

*Note: I did not space mine apart enough and they all baked together. So if you want these to LOOK like scones, you probably should not be in a hurry and do that (:


--Mary

This week we're joining Amanda for Weekending, and Tasty Tuesday with 33 Shades of Green.  

Making Almond Milk

Last weekend, my husband was away on a business trip and my kids were both occupied: little man was washing all of his micro machines in warm water at the kitchen table. And little lady was drawing kitties and cutting them out of cardboard.

I could have cleaned or folded something, but instead. I decided to make almond milk. The night before I had left the slivered almonds in a dish of water to soak. And now, the easy part of blending and straining.

This was so easy. Though I'm sure a vita-mix and cheese cloth would have done better than my regular blender and fine mesh sieve.


I felt so self sufficent making my own. Though... in honesty, I do like the store bought kind better!

Almond Milk
1/2 cup almonds soaked in water over night
2 cups cold water
2 dates chopped
1 tsp honey (or more if you like sweeter)
1/2 tsp vanilla extract (real not imitation)
pinch of kosher salt


Strain the almonds from the soaking liquid and discard liquid. In a blender place the almonds, water, chopped dates, honey, vanilla and salt. Blend about 2 minutes on high speed. Strain through fine mesh sieve or 3-5 sheets of cheese cloth. Save the almond meal for another recipe. Shake well before serving. Keep refrigerated for 3-4 days.

I really like this almond milk in coffee (but leave the last sip of it or you'll get a mouth full of tiny almond pieces). It's also delicious on granola or in oatmeal. I don't like to drink any form of Almond milk straight up.

Enjoy this simple recipe. I hope you have fun making it!

--Mary

Spanish Eggs from the Sonoma Diet

This is one of my favorite Saturday morning recipes for tender and delicious eggs.

My husband really enjoys these and every once in a while I get them in the pan before my daughter requests Daddy's soul food: bagels.

They are very rich in a simple flavor.

Printable recipe
1 yellow pepper, cut into thin bite-sized strips
1 fresh jalapeno chile pepper, seeded and chopped
2 cloves garlic, minced
1 Tablespoon extra-virgin olive oil
1 1/2 pounds Roma tomatoes, seeded and chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 eggs
Kosher salt
Freshly ground black pepper
2 Tablespoons sliced almonds, toasted

1) In a large skillet cook bell pepper, jalapeno pepper, and garlic in hot oil about 2 minutes or until tender. Stir in tomates, chili powder, cumin, and the 1/4 teaspoon kosher salt. Bring to boiling: reduce heat. Cover and simmer for 5 minutes.
2) Break one of the eggs into a measuring cup. Carefully slide the egg into simmering tomato mixture. Repeat with remaining eggs. Sprinkle eggs lightly with aditional kosher slat and black peper.
3) Cook, covered, over medium-low heat for 4 to 5 minues or until whites are completely set and yolks begin to thicken but are not firm.
4) To serve, transfer eggs to serving plates with a slotted spoon. Stir tomato mixture; spoon around eggs on plates. Sprinkle with toasted almonds.

When you cut the jalapenos, wash your hands with soap and for heaven's sake, don't touch your eyes!

A green smoothie...

Good morning dears,
This weekend we were inspired to make green smoothies, though ours had more than just green ingredients. My kids watched me put all of the fruit, juice, juice-ice (we freeze orange juice in ice trays to make 'Popsicles') and spinach into the blender and then quickly drank it down. KNOWINGLY drinking spinach. This was a parenting accomplishment.

So, if you let your preschoolers help you, they may be more willing to eat what you're giving them. Just sayin'

Good for you Green Smoothie
3 pieces or more of Juice Ice (just frozen juice cubes)
1/2 cup apple juice
1/2 a lime juiced
1 banana
1 tangerine juiced
handful of frozen raspberries
handful of spinach

Blend the heck out of it until it smells amazing and all the chunkies are gone.
Pour into glasses and watch as your little people get a days worth of fruits and veggies! Woo-hoo!

Crepes! The best breakfast for dinner around!

Breakfast for dinner is my go to meal in a pinch. Last week I tried my hand at Crepes thanks to Everyday FOOD magazine and WOW!

I am in a committed relationship with this french favorite!

Try it yourself and you too will fall in love. The possibilities for this relationship are endless. You can choose savory fillings as well as sweet. I chose to go sweet.

Here is a bonus, you are bound to have all the basic crepe elements on hand in your pantry and fridge at all times.

Start with

1 cup all-purpose flour

1 Tblspn sugar

1/4 Tblspn course salt ( everyday iodized salt will do)

1 1/2 cups whole milk ( I used 2%)

4 large eggs

3 Tblspns unsalted butter-melted (I salted butter)

Blend above ingredients in blender, puree until mixture is smooth and bubbles form on top-about 30 seconds.

Allow batter to sit at room temp for about 15 minutes

Then the magic happens...

Heat 12 inch skillet over medium heat (I love my stainless steel pan)

Lightly Coat with butter

Add 1/3 cup of batter and swirl to cover bottom of skillet

Cook until underside of Crepe is golden brown, about 2-3 minutes

Loosen edge with spatula, then with your fingertips, quickly flip and cook for 1 minute

slide from pan to plate and add your favorite fillings

I offered either

a few mini chocolate chips scattered across the flat surface of the crepe, then rolled up and dusted with a light coating of powdered sugar and topped with whipped cream

or

a light spread of raspberry jam, then rolled and dusted and creamed.

Happiness will envelope your whole dinner table and you might even start speaking french!