Archive for the ‘eggs’ Category

I was asked recently what some of my go-to quick lunches are and I sort of drew a blank. It’s been a while since I visited that subject! 

Here’s a new one. I’ve seen this recipe so many times in the More with Less cookbook and thought it looked boring. Then this morning I realized the only leftovers I had to serve the littles for lunch were noodles and broccoli so I needed to get creative. 

This is such a simple idea but not one I would have come up with on my own. Of course it would have a hundred different variations, using whatever is on hand in your fridge. Add the cooked veg straight to the pan! Throw in some hot sauce!  Sauté a bit of onion in the butter before adding noodles. Etc, etc. 

The recipe suggests tomato wedges to go with it. I think that is a wonderful summer idea! But alas, it’s March, and tomatoes are nowhere to be seen in the windy tundra out there so carrots, hummus, and leftover cooked broccoli it was!   

Scrambled Eggs and Noodles

Adapted from More with Less

1 T butter

1 1/2 cups leftover cooked noodles

3 eggs, beaten

1/4 cup milk


Parsley, fresh or dried 

Heat butter in skillet. Fry the noodles for a minute or so. 

Mix the eggs with milk, salt, and pepper. Pour over hot noodles and scramble until cooked through. Garnish with parsley and serve immediately. 

Serves: 3 small appetites


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I have been meaning to make this for years. I’m now sad it took me so long. What on earth was I waiting for?!  

 This sauce is so simple. And then you just throw some eggs on top and breakfast is ready.

I like the hint of spice in the tomato sauce. Quite warming on a chilly winter morn. 

PS. Spellcheck keeps wanting to change shakshuka to sharks hula. I’m giggling at the thought of sharks wearing leis and dancing about.  


1 T olive oil

1/4 cup diced onion

1 clove garlic, minced

1/2 cup chopped bell pepper 

1/2 t chili powder

1/2 t cumin

Pinch red pepper flakes

Sprinkle of salt

Pinch of sugar or drizzle of honey 

2 t tomato powder (or 1 T tomato paste)

1 pint canned diced tomatoes

4 eggs

Parsley (fresh is best but dried will work mid-winter)


Heat olive oil in skillet. Add onion and sauté a few minutes. Add garlic and stir until fragrant. Add bell pepper and sauté a bit more. Throw in spices, sweetener, and tomato products. Simmer, stirring occasionally, until slightly thickened. 

At this point I transferred half of the mixture to a smaller skillet because I wanted a personal size serving. I saved the other half of the tomatoes for another day. 

Break eggs into the tomato sauce. Cover and simmer 5-15 minutes, depending on how hard you like your eggs. Check tomato sauce occasionally to make sure it’s not burning. 

Sprinkle with parsley, salt, and pepper and serve with crusty bread (toasted sandwich bread will do). 

Serves: 2

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How fun! I recently accepted a challenge to make a recipe for my blog using coconut flour.

And I made for you a cake roll. A rather ugly but really tasty cake roll. 

I had never used coconut flour before. I tend to be all old-fashioned and not stray from my typical ingredients. I do it for many reasons but one being that I like to use as much local food as possible and coconut isn’t exactly local. Not that I don’t use it, but when I do, it’s mostly the flaky stuff in my granola and occasionally coconut oil to saute some veggies. 

Local or not, I am loving playing with this flour. Coconut flour I s high in protein and fiber and makes delicious baked goods. I was worried that I would be able to taste the coconut in my cake but couldn’t at all. So have no fear in using it if you don’t love coconut.

I’m excited to use the rest of my bag in all sorts of ways. Perhaps some pancakes with those raspberries ripening out in the garden? 

Cherry Cream Roll

6 eggs, separated

1/3 cup honey

1/2 cup coconut flour

1 t baking soda

1 t vanilla

Cherry Cream (below)

Beat the yolks with the honey until thick and frothy. Add the coconut flour, baking soda, and vanilla and beat well.

Beat the egg whites until soft peaks form. Fold into the yolk mixture. Pour into a parchment-lined jelly-roll pan. Spread out as flat as you can with a spatula as it will not even out much in the oven. I could have done a better job of this.

Bake at 350 for about 12 minutes. As soon as you take it out of the oven, remove it from the pan using the edges of the parchment. Roll it up and place it in the fridge, seam side down, to cool. Meanwhile, make the filling. When it’s cool, unroll it (it will probably start to fall apart but easily goes back together when re-rolling), spread the filling on, and then roll it back up, removing the parchment as you go. Serve immediately or refrigerate up to one day.

Serves: 10

Cherry Cream

1 1/2 pounds semi-sweet cherries (1 1/4 pounds once seed are removed)

1/4 cup sugar

1/8 t almond extract

Lightly mash the cherries and place them in a skillet. Add the sugar and simmer, stirring often, until reduced to about a cup. It will take about 30 minutes. Chill completely before proceeding with whipped cream.

1 T cream cheese

12 oz heavy whipping cream

1/2 t vanilla

1 T sugar

Place the cream cheese in a large bowl. Pour in a few drops of cream. Smash around with a spoon. Add a few more drops of cream and smash again. Keep doing this until the cream cheese is thinned out enough that it won’t lump up when you add the rest of the cream. When you reach that point, pour in the remaining cream and beat until frothy. Add the vanilla and sugar and beat until stiff. Fold in the chilled cherries and it’s ready to be spread on the cake.

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Oh deary me. Having my brother around is not going to be good for my post-baby waist. Look at the things he requests!

 Here’s to practicing restraint and self-control!  

Cherry Squares

Adapted from Fix-It and Forget-It Best of Mennonite Fellowship Meals

1 cup + 3 T softened butter

2 1/4 cups cane sugar

6 large eggs

3/4 t vanilla extract

1 t almond extract

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached all-purpose flour

1 1/2 t baking powder

1/4 t salt

3-4 cups cherry pie filling

Cream butter and sugar until light and fluffy. Add the eggs, beating well after each one. Add extracts and mix.

Stir flours, baking powder, and salt together. Add to creamed mixture and mix well.

Butter and flour a half-sheet pan. Pour batter in and spread it out. Drizzle/dollop cherry pie filling over batter. Bake at 350 for about 40 minutes or until golden and a toothpick inserted in a cake-y part comes out clean.

Cool in pan. Dust with powdered sugar just before serving, if desired. 

Serves: 24

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I like to make fried rice as a quick lunch or super easy supper. We all love it.   

Fried Rice

4 T butter

1 small onion, diced

2 carrots, diced

1 cup frozen peas

1 t toasted sesame oil 

4 cups leftover rice 

2 eggs, beaten

Soy sauce

Melt a tablespoon of butter in a large skillet over medium high heat. Add the onion and carrots. Sauté until crisp tender, 2-3 minutes. Add the peas and cook another minute. Remove veggies from pan and set aside but keep warm. Add 2 T butter and the sesame oil to the pan. Heat and then add the rice. Spread it out and let the rice go so it gets brown on the bottom. That’s flavor! Stir and let brown again. It takes a few minutes. Once your rice is crisp and golden, push it to the side and throw the last tablespoon of butter into the empty side of be pan. Add the eggs and cook and stir until nearly set. Stir eggs and veggies into rice, season with soy sauce to taste, and serve immediately. 

Serves: 2 adults and 3 children for a nice lunch

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So apparently my rennet was old. About 4 years ago I went through a spell where I made a bunch of mozzarella cheese. When Tage came along, I put my cheese making supplies away and haven’t looked at them since until a few weeks ago when I started making cottage cheese. Well, I made a batch of weird cottage cheese and then when I tried some farmhouse cheddar the other day, the curd never set firm enough. Instead of throwing out the batch, I drained the soft curd through cheese cloth for several hours and got a ricotta-like cheese. It tasted delicious.

And it was destined for this lovely cake.


I never thought I’d like ricotta cheesecake. I’m not a huge fan of the cheese itself. This cake, though, was perfect – very lightly sweet and decadent enough to feel like a big indulgance. I love a good, rich cheesecake now and then but I can never eat more than one or two slices of a cake so I don’t make it very often. But I could eat a lot of this cake. Maybe that’s a bad thing!

Oh, and I got some new rennet and my cheese making is going splendidly. I’m pressing my third wheel at the moment while the other two air-dry on the counter. They smell wonderful!


Ricotta Cheesecake

Adapted from Joy of Baking


7 whole graham crackers, crushed into fine crumbs (about 1 cup)

1 T sugar

1/4 cup butter, melted

Mix the crumbs with the sugar and butter. Press into the bottom of a greased 8- or 9-inch spring form pan. Surround the bottom of the pan with a layer of tin foil. Set aside.


1 8-oz package cream cheese, softened

2 1/2 cups (20 oz) thick ricotta cheese*

2/3 cup sugar

4 eggs

1 t lemon zest

1 1/2 t vanilla extract

Beat the cream cheese until it’s smooth. Add the ricotta and sugar and beat again. Add the eggs, one at a time, beating until just combined each time. Stir in the zest and vanilla.

Pour the filling into the crust. Set the pan into a larger pan and fill with about an inch of water. Slide the whole thing into a preheated 350F oven and bake for about 45 – 60 minutes or until just set in the middle. Remove the cake from the water bath and chill before eating. Serve plain or with a fruit sauce.

*If your cheese is on the thin side, hang it to drain for a while in cheese cloth but you’ll want a full 2 1/2 cups of thick cheese when you are finished draining it.

Serves: 8 – 12

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This was delicious. Even Tage, who despises mushrooms right now, gobbled one up and proudly proclaimed, “Mommy, I eated my musswoms!”

The asparagus is starting to pop up. Usually at the beginning of the season, there’s only 2 or 3 stalks to pick each day. This was the first picking…3 tiny stalks. Not much good for serving as a side dish but perfect for omelets! I also grabbed a few leaves of volunteer kale and spinach. The mushrooms were locally grown. Half of the cheese was made locally. The eggs were from my chickens. Unfortunately I ran out of onions two weeks ago so the one I used were from who-knows-where but I’d still call this a local (and yummy!) breakfast!


Spring Omelet

Per omelet:

1 egg, beaten with a spritz of water and dash of salt

2 spinach leaves, chopped

1 kale leaf, chopped

1 stalk asparagus, finely chopped

1 small mushroom, finely chopped

1 t minced onion

2 T grated cheese


Saute the veggies in a bit of butter until greens are wilted and asparagus is crisp tender. Set aside.

Melt a bit of butter in a small (I use an 8-inch) cast iron or non-stick skillet and heat over medium-low until a drop of water sizzles when dropped in. Pour in the beaten egg and cook until almost set. Sprinkle half of the circle with cheese and veggies, bring the other half of the omelet over top the veggies, and cook a few more seconds if you don’t think the eggs are set enough. I like mine to be just barely set. Browned scrambled eggs are kind of nasty, I think. Remove the omelet from the skillet and serve immediately.

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