April 11, 2012


Cherry Tomato, Asparagus, and Avocado Quiche
Ingredients:
1 cup flour
3 1/4 tablespoons butter
3 tablespoons water
Salt and pepper
2 eggs
3/4 cup sour cream or creme fraiche
1 cup shredded cheese - I use mozzarella and jack cheese
1 small bunch asparagus
Small handful cherry tomatoes
1 avocado
To Make:
For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
Chop off the tough ends of the asparagus and discard.
Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
Bake for 20-25 minutes, until slightly browned. 
Let sit for 5-7 minutes before cutting. 
Enjoy!
A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

Cherry Tomato, Asparagus, and Avocado Quiche

Ingredients:

  • 1 cup flour
  • 3 1/4 tablespoons butter
  • 3 tablespoons water
  • Salt and pepper
  • 2 eggs
  • 3/4 cup sour cream or creme fraiche
  • 1 cup shredded cheese - I use mozzarella and jack cheese
  • 1 small bunch asparagus
  • Small handful cherry tomatoes
  • 1 avocado

To Make:

  1. For the crust, combine in a large mixing bowl, flour, butter, water, and a few pinches of salt. Mix everything together until you get dough.
  2. Mold the dough into a medium sized pan. Using a fork, poke the crust over the entire surface. Pop in the oven for 10 minutes.
  3. Chop off the tough ends of the asparagus and discard.
  4. Save four asparagus stalks for the top of the quiche. Chop up the rest in 1 inch pieces. Half the cherry tomatoes and cut the avocado into slices. 
  5. Over medium heat, saute the chopped asparagus stalks in a bit of oil until tender - about 5 minutes.
  6. In another large bowl, combine eggs, sour cream, cheese and season with salt and pepper. Add in the tomatoes, sauted asparagus, and most of the avocado slices, reserving a few for the top. 
  7. Take the crust out of the oven and fill with the mixture. Arrange the remaining asparagus stalks and avocado slices into a pattern. 
  8. Bake for 20-25 minutes, until slightly browned. 
  9. Let sit for 5-7 minutes before cutting. 
  10. Enjoy!

A great quiche recipe that you can alter with any of your fav veggies. Try spinach, mushrooms, and chard. 

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March 16, 2012


Egg Stuffed Shells
Ingredients:
Cooked jumbo pasta shells
2 eggs
1/4 cup milk
Salt and pepper
Dried Italian seasoning
Shredded cheese
Red pepper flakes
Olive oil
To Make:
In a small frying pan, heat up some olive oil on medium heat. Fry the shells on all sides until crispy brown and set aside.
In a small bowl, crack 2 eggs, add the milk, season with salt, pepper, red pepper flakes, and Italian seasoning to taste. Whisk until combined. 
In the same frying pan on medium-high heat, add the egg mixture and stir to make scrambled eggs. Should take 1-2 minutes until eggs are cooked through. Turn off heat. 
Stuff the shells with scrambled eggs.
Sprinkle some shredded cheese over top.
Enjoy!

Egg Stuffed Shells

Ingredients:

  • Cooked jumbo pasta shells
  • 2 eggs
  • 1/4 cup milk
  • Salt and pepper
  • Dried Italian seasoning
  • Shredded cheese
  • Red pepper flakes
  • Olive oil
To Make:
  1. In a small frying pan, heat up some olive oil on medium heat. Fry the shells on all sides until crispy brown and set aside.
  2. In a small bowl, crack 2 eggs, add the milk, season with salt, pepper, red pepper flakes, and Italian seasoning to taste. Whisk until combined. 
  3. In the same frying pan on medium-high heat, add the egg mixture and stir to make scrambled eggs. Should take 1-2 minutes until eggs are cooked through. Turn off heat. 
  4. Stuff the shells with scrambled eggs.
  5. Sprinkle some shredded cheese over top.
  6. Enjoy!

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February 7, 2012


Valentine’s Day Plan
This is what’s happening this Valentine’s Day for my boyfriend. First, I’m actually waking up early and making him heart shaped eggs. Then, I’m going to surprise him with “I-Love-You-This-Much” Extendo Arms! It’s going to be epic!
Heart Shaped Eggs (Recipe by Marina)
Ingredients:
2 eggs (one for you and one for your lovah!)
Salt and pepper
Cayenne pepper
Green onion or chives or something else that’s green and fresh
1 large heart shaped cookie cutter
To Make:
Spray pan and inside of heart shaped cookie cutter with cooking spray
Set pan to medium heat and put the cutter in the middle
Crack an egg into the cookie cutter
Sprinkle with salt, pepper, and cayenne pepper
Cover with a lid so the egg cooks on both sides (that way you don’t have to flip it). Keep it uncovered if you or your honey likes it runny. Cook until done to your liking. 
Arrange on plate with your fresh greens of choice
Enjoy with beloved!
Spread the love with Extendo Arms! www.extendoarms.com

Valentine’s Day Plan

This is what’s happening this Valentine’s Day for my boyfriend. First, I’m actually waking up early and making him heart shaped eggs. Then, I’m going to surprise him with “I-Love-You-This-Much” Extendo Arms! It’s going to be epic!

Heart Shaped Eggs (Recipe by Marina)

Ingredients:

  • 2 eggs (one for you and one for your lovah!)
  • Salt and pepper
  • Cayenne pepper
  • Green onion or chives or something else that’s green and fresh
  • 1 large heart shaped cookie cutter

To Make:

  1. Spray pan and inside of heart shaped cookie cutter with cooking spray
  2. Set pan to medium heat and put the cutter in the middle
  3. Crack an egg into the cookie cutter
  4. Sprinkle with salt, pepper, and cayenne pepper
  5. Cover with a lid so the egg cooks on both sides (that way you don’t have to flip it). Keep it uncovered if you or your honey likes it runny. Cook until done to your liking.
  6. Arrange on plate with your fresh greens of choice
  7. Enjoy with beloved!

Spread the love with Extendo Arms! www.extendoarms.com

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January 18, 2012


Beef Wellington With A Fried Egg
(Click through for recipe)

Beef Wellington With A Fried Egg

(Click through for recipe)

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January 9, 2012


Over the weekend, a few friends and I got together for a Saturday brunch.

The host was of Indian heritage so he made Breakfast Dosa while I brought over my Avocado Eggs. We both helped out on the Fig and Walnut Pancakes.

Pair everything with a large glass of mimosa and steaming cup of fresh-of-the-plane Guatemalan coffee, and you’ve got yourself a brunch!

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Avocado Eggs (recipe by Marina)
Ingredients:
2 large avocados
4 small/medium eggs
salt and pepper
olive oil
To make:
Cut sides off of avocados and put aside for guacamole. Cut two thick slices of avocado around the pit. Discard pit without breaking the avocado slices. No need to peel the avocado. 
Cut around the hole in the avocado slice to make it a bit bigger. Put unused avocado bits into the guacamole bowl.
In heated pan, add a couple tablespoons of olive oil and heat on medium-high.
Place avocados in the pan and cook for 30 seconds.
Crack eggs into the avocado slices in the pan. If there is too much egg white and the eggs won’t fit in the hole, carefully crack the eggs so that the two halves of the shell are in tact and, over a bowl, transfer from one half to the other while excess egg white drips out. Be careful not to break the yolk with the egg shells!
Cook avocado eggs in the pan for a few minutes on each side. Season each side with salt and pepper.
Eat!
This recipe is a lot like making egg-in-a-hole or miner’s eggs. Very good for a friend’s brunch and super impressive!

Avocado Eggs (recipe by Marina)

Ingredients:

  • 2 large avocados
  • 4 small/medium eggs
  • salt and pepper
  • olive oil

To make:

  1. Cut sides off of avocados and put aside for guacamole. Cut two thick slices of avocado around the pit. Discard pit without breaking the avocado slices. No need to peel the avocado. 
  2. Cut around the hole in the avocado slice to make it a bit bigger. Put unused avocado bits into the guacamole bowl.
  3. In heated pan, add a couple tablespoons of olive oil and heat on medium-high.
  4. Place avocados in the pan and cook for 30 seconds.
  5. Crack eggs into the avocado slices in the pan. If there is too much egg white and the eggs won’t fit in the hole, carefully crack the eggs so that the two halves of the shell are in tact and, over a bowl, transfer from one half to the other while excess egg white drips out. Be careful not to break the yolk with the egg shells!
  6. Cook avocado eggs in the pan for a few minutes on each side. Season each side with salt and pepper.
  7. Eat!

This recipe is a lot like making egg-in-a-hole or miner’s eggs. Very good for a friend’s brunch and super impressive!

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An Eggy Situation

Do eggs go bad? If so, when?

When getting back from two weeks away from home, coming home to three eggs in the fridge and nothing else to eat, one has to wonder, are those safe to eat? They expired a week or so ago but have been in the fridge the whole time.

This got me thinking about the time my boyfriend and I got into an argument about his tendency to throw away (what in my opinion were perfectly good) eggs that had expired.

After doing a bit of online research, I found that fresh eggs are important but only for dishes that need them to be, like carbonara, poached eggs, or eggs benedict. Otherwise, if the egg will be fully cooked as in scrambled or for baking, you can use eggs that have sat in the fridge for weeks after expiration.

Of course, there’s always the good old floating test. This test works because as eggs get older, they dehydrate and became lighter from the air pockets that form inside the shell. That’s why they float. Good eggs sink, bad eggs float.

I guess mine were good then. :)

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October 25, 2011


Homemade Shakshouka aka Tomato Sauce Poached Eggs (Recipe by Marina)

Traditionally, shakshouka is a dish of Middle Eastern descent, which is made up of eggs poached in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin. It’s really popular in Israel and many Israelis have taken this dish abroad to their expat restaurants. In fact, that is exactly how I came upon it.

While my parents were vacationing in the Carribean, they came upon an Israeli restaurant that served this dish for breakfast. My mother loved it and was able to recreate it upon her return. I then stole it from her and have made my own version of it. While it is typically baked in the oven, slowly, over a period of twenty minutes, I have been able to get the same results stove-top in under ten.

Here’s my version of Shakshouka.

Ingredients:

  • 3-4 large tablespoons of your favorite tomato sauce. I use Hunt’s because it’s consistent and cheap.
  • 1 tablespoon of olive oil
  • 1-2 tablespoons good, fresh salsa. I prefer the kind that is transparent where you can actually tell what’s in it. It should have fresh diced tomatoes, fresh chopped peppers, fresh diced onions, fresh chopped cilantro, and crushed garlic. I like to use salsa because it already has all the ingredients I need all nicely chopped up for me. It also has some heat to it and this dish thrives on good spices. Canned diced tomatoes also work as a substitute but then you need to add your own onion and garlic. You could also just chop up a tomato for the freshest variety.
  • 2 eggs
  • 1 pinch of chili flakes
  • Cumin (optional)
  • Fresh herbs such as basil, cilantro, or parsley. The herb depends on what tomato base you use. If you do salsa, use cilantro or parsley. If you do canned diced tomatoes, use basil or parsley. If you do fresh tomatoes, use parsley.

To make:

  1. Heat a medium sized pan on high
  2. Add olive oil and heat for 30 seconds
  3. Add tomato sauce and heat for 30 seconds on medium heat
  4. Add salsa and chili flakes. Heat on medium heat for 1 minute, stirring the mixture so it doesn’t catch the sides.
  5. Crack each egg into the tomato mixture carefully, about 2 inches apart, just as you would if you were poaching an egg.
  6. Let the mixture bubble for 1 minute.
  7. Spoon a little of the outside tomato liquid over the eggs. Do this gently so the yolks do not break.
  8. Chop up a few sprigs of fresh herbs and add to the pan. You may also add a dash of cumin at this point(about 1/2 teaspoon).
  9. Cover the pan and simmer on medium-low heat for 5-7 minutes. 
  10. Eggs should have a thin white coating but not be too firm.
  11. Carefully plate the dish or serve directly in the pan.
  12. Only add salt if it is not to your taste. Be carefully with seasoning.
  13. Serve with good bread for sopping up the tomato juices at the end. 

So so so delicious! Try it!

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October 24, 2011


September 10, 2011