Easy Italian Baked Eggs (Gluten Free)

I came across this blog (which I now follow), and it looked like the perfect cold weather comfort bowl for either breakfast, lunch or dinner!  I saw it on a blog called nutritionist in the kitch. It seems she came across it on a site called Damn Delicious (that’s how blogs work – stuff gets linked around – although you always link it back to the original place the recipe came from).

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Check out the blog at the link below (photo is by nutritionist in the kitch):

http://www.nutritionistinthekitch.com/2013/11/25/easy-italian-baked-eggs-gluten-free/

I am including the recipe below but check out the site as it really is great.

Prep time 10 mins

Cook time 10 mins

 Total time 20 mins

Serves: 1

Ingredients

  • ½ teaspoon olive oil
  • 2 tablespoons diced onion
  • 1 cup fresh spinach
  • ¼ cup prepared marinara sauce
  • 2 large organic eggs
  • ¼ cup part-skim mozzarella, shredded
  • 2 tablespoons light parmesan cheese
  • ¼ teaspoon Italian seasoning
  • dash of salt
  • dash of pepper
 Instructions
  1. Preheat the oven to 400 degrees.
  2. Add oil to a saucepan and heat at medium, add in onions and sautee until soft, about 3 minutes.
  3. Add in spinach and sautee until just wilted, about 2 minutes.
  4. Stir in marinara sauce and sautee until heated through.
  5. Transfer mixture to a ceramic soup bowl or individual sized ramekin.
  6. Crack in both eggs.
  7. Top with cheese and sprinkle with Italian seasoning, salt, and pepper.
  8. Bake for 10 minutes, and broil for an additional 2 minutes until cheese is bubbling.
  9. Enjoy!

Nutritional Information

Serving size: 1 Calories: 290 kcal Fat: 18g Carbohydrates: 11g Sugar: 4g Fiber: 3gProtein: 22g
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Zucchini Cheese Strata

My apologies – I started to re-blog this last week and realized I already had a blog going that day so I cancelled this one.  It looked so good and since stratas are one of my all time favourite brunch meals I am re-blogging it now.  This recipe is gluten free but if that is not an issue for you then I would use a large loaf or two of french bread. I also make this recipe with sautéed mixed vegetables as well.  You can put anything into it.  Pancetta is great diced in small pieces.  Also I generally use egg whites so when I make a strata I go half and half with whole eggs and egg whites. This recipe comes from a blog I follow called Gluten-Free Gus.

Enjoy!

http://glutenfreegus.com/2013/11/05/zucchini-cheese-strata/

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Enjoy

Frittata Breakfast in Collingwood Ontario

I spent a wonderful weekend in Collingwood Ontario at my friends Susan and Todd’s place. It just happened to be the worlds largest Elvis festival that weekend so we had lots of fun wondering around seeing the Elvis impersonators in between bike riding and hot tubbing – oh yes, and eating…..

This was Sunday morning breakfast made up from whatever we found in the fridge.  Frittata and grapefruit.  Turned out well.

frittata

Frittata

Ingredients (anything we could find in fridge)

Salami chopped (can use any meat or none at all)

4 eggs and 4 egg whites

Broccoli chopped

Sautéed onion (1/4 of an onion)

1/2 Chopped red pepper

 

Directions

Chop all ingredients into small pieces, sauté in a large frying pan (coat pan in oil or PAM). Whisk eggs together and pour over sautéed ingredients. When bottom is slightly hardened put in a 375 degree oven till top is cooked.  About 10 minutes.

That’s it – serve with fruit and toast and you have a yummy Sunday breakfast!

Grilling in the country

Spent a wonderful Canada Day long weekend in around the Lindsay/Peterborough area at my good friend Victorias place.  It was like a spa for the mind and body.  We had planned on experimenting with cooking up new food ideas so I was very excited.  Some worked really well while others not as much.  I decided to blog even the mediocre in hopes perhaps someone could recommend how to make it better.  Here goes several meals so keep reading after the first:

Brown Rice Paella (not your typical version)

paella1

While this looks really good….it was lacking in intensity of flavour. We didn’t do the typical spicing which is probably why it was lacking in flavour.  Instead we opted to try lime and cilantro to flavour it for a lighter tasting paella.

Ingredients

1 cup brown rice (we should have used instant rice but used regular brown rice as it was what we had)

10 large raw peeled shrimp

1 lb of mussels

1 cup of frozen green peas

Juice of 1 lime

1 lemon cut in quarters (to sprinkle over dish)

Fresh coriander

Directions

We marinated the shrimp in some lime juice and coriander first.

Cook the rice in chicken or vegetable broth until just about ready then add the frozen peas, shrimp and then the mussels on top.  Cover and steam for about 5 minutes.  Very quick and easy but the thing that made it taste okay was we added hot sauce to it on our plates.

Please feel free to comment any ideas you think would have improved on the flavour (other than the traditional style).

Grilled Turkey Burgers with Tomato and Feta Salad and Grilled Vegetables

Grilled Turkey burger

tomato and feta salad

This was amazing – We made these burgers in a way I had never made burgers before and low and behold they were awesome!!!!

We did not have any bread crumbs so we used large flake oatmeal instead.  Who would have thought!  Okay every gluten intolerant person probably knows this but we didn’t so it was amazing to learn.

No real need for instructions here as you just combine all ingredients which included the following:

1 lb. ground turkey

1 sweet onion – I caramelized the onion but you can just sauté it.

About 1 cup of large flake oatmeal

Dijon mustard – 3 tbsp

2 cloves of garlic minced

A splash of hoisin sauce

A splash of BBQ sauce

(use any condiments you have in your fridge that you think you might like)

A pinch of black pepper

1 egg

The mixture seemed very wet so we made the patties and put them in the fridge and like magic by the time we went to cook them (about an hour or two later) they had firmed right up! – apparently the oatmeal absorbs moisture (I know all you people that knew this are thinking “Well of course it does” but we really didn’t know – I am not an oatmeal eater so I never use it).

The fun part for us both was grilling on a tiny charcoal grill – after several attempts we got it going and that little sucker really got hot (we kind of charred a couple of the burgers in the process but they still tasted amazing).

Burgers on BBQ

Add to this a roasting pan full of baby carrots from the farmers market fresh that morning, japanese eggplant and asparagus topped with a bit of shredded parmesan cheese and you have a fabulous meal.

Grilled veg

What could be better to add to this meal than a salad of fresh tomatoes with feta cheese and basil from the garden fresh picked and you have the perfect summer meal. (oh yeah I also sautéed some mushrooms to put on top of the burgers…)

Lastly – for lunch Victoria made this yummy Niçoise salad with some fresh tomatoes, baby white potatoes, 2 hard boiled eggs, fresh quick cooked asparagus with a dijon dressing that was absolutely delightful!  So fresh and tasty.

nicios salad

You now know pretty much everything we ate that  weekend 😉

Pretty darn awesome I have to say!

Quinoa Pizza Pie

I was so inspired by the blog on pizza bites that I thought “why not make a whole pizza pie”???

Here is the recipe for what turned out to be a quick and delicious meal.

quinoa pizza 1

quinoa pizza

Ingredients (I used what was in my fridge – feel free to use whatever you fancy for toppings)

1 cup quinoa (will yield extra but extra quinoa is a good thing)

5-6 egg whites (I buy egg whites in a carton so I think it was about 6 egg whites) You want enough to seep throughout the quinoa but not make it too wet.

6-8 large mushrooms sliced

8 asparagus stalks cut into 1 inch pieces (use whatever veg you want to just as when you make a pizza)

1-2 minced garlic cloves

1/3 cup of old cheddar cheese shredded

Sprinkling of parmesan cheese (again use whatever cheese you have on hand or that you feel like having)

Directions

Make quinoa as per instructions on package and when done spread into a non stick frypan (or use an oil to prevent sticking). Add the egg whites and mix up. Press the quinoa into a flat layer. The layer of quinoa should be about 1/2 – 3/4 of an inch high in the pan. I used a 9 inch fry pan.  I didn’t want to use tomato sauce as it would make it a bit too wet for my taste but by all means add sauce if you like. I then added a layer of old cheddar (wanted something with a bite to it as the quinoa is quite a mild taste). Sautéed mushrooms and cut up asparagus along with some garlic till browned.

Add the veg to the top layer of cheddar cheese and then sprinkle the parmesan on top.

Heat the pie over a low flame till the bottom becomes fairly solid then pop into a 350 degree oven for about 10 minutes till the cheese melts and the edges of the pie begin to brown (will depend on the oven for timing so keep an eye on it).

Take the pie out of the oven and loosen the edges with a spatula – then slide the whole pie onto a plate and slice in wedges and serve.

Brunch at Good Fork Restaurant

Had brunch with my friend Jeanette at a neighbourhood restaurant called Good Fork (Bloor Street West and Jane).  As always the breakfast, brunch and lunches there are awesome.  They have several types of eggs benedict and omelettes and prepare them beautifully.

I highly recommend this restaurant but be prepared on a weekend, you may have a bit of a wait – but it is worth it.

I am not as keen on the dinner menu as it seems to try to be too high end with dishes that are not any of my favourites.  I did have dinner there one night and the presentation was not as good as it is during the day. Stick to breakfast, brunch and lunch I say.  By the way – they also make a great lentil soup for lunch that comes with a tiny salad, olives and some shredded goat cheese that is so light and delicious.