Archive for September, 2008

egg mcmuffin.
September 12, 2008

So, this is admittedly not a recipe, per se . . . it’s more like an idea.  You don’t really need a recipe for an egg mcmuffin or for any other fast food breakfast sandwich, but maybe you do need to be reminded that you can make them at home in a much healthier way!  This is also a very quick meal idea . . .  not as quick as a nutrition bar but not as time consuming as pancakes, so it’s totally suitable for a weekday breakfast.  And you have to admit, there’s something kinda sinful about eating a melty breakfast sandwich, even if it is made with a whole wheat muffin and turkey bacon!

Egg McMuffin

Ingredients

I would . . .

You could . . .

Cooking spray

 

1 whole wheat English muffin

Any kind of English muffin or toast

1 large egg

2 eqq whites

1 slice turkey bacon

1 slice real bacon

Slices of white cheddar cheese

Slices of any type of cheese

Preparation

1.  Split English muffin.  Align slices of cheese on one half of the muffin.  Toast on medium-high until cheese is melted.

2.  While the English muffin is toasting, wrap one slice of raw turkey bacon in a paper towel.  Microwave on a microwave-safe plate from 1 to to 2 minutes to desired level of crunchiness.

3.  Spray the inside of a ceramic ramekin with cooking spray.  Break egg into ramekin and stir well.  Microwave from 30 seconds to 1 minute, depending on egg size and microwave power.

4.  Remove English muffin from toaster.  Invert ramekin over one muffin half.  Egg “round” should drop onto the muffin with a slight tap of the ramekin.  Tear bacon in half and place on egg “round.”  Top with remaining muffin half.

Sex It Up By:

 

Adding

Applewood Smoked Bacon

Calling it

Whole Wheat English Muffin with Egg, ApplewoodSmoked Bacon, and Vermont Cheddar Cheese

Cooking Tip:

The ramekin is what makes the perfect egg mcmuffin shape of the egg “round.”  Choose a ramekin with a diameter that matches or is slightly smaller than the diameter of the English muffin, and be sure to spray the interior of the ramekin liberally, or you’ll be scrubbing cooked eggs off of the ceramic!

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thai coconut shrimp curry.
September 9, 2008

 

The summer bounty from our CSA has ended.  This means that our weekly menus are no longer dictated by our box of veggies, and that I can go back to using the month’s issue of Cooking Light as my inspiration.  To start the Fall season off right (although it’s still so hot here in Georgia that Fall probably isn’t the right word . . .) I began with a little Thai curry.  Thai is one of our favorite types of ethnic cooking, and although this isn’t reallyThai (given some of the non-Thai ingredients) it is definitely close enough to Thai-restaurant quality to do in a pinch!  Anyways, I used the Cooking Light recipe found here as the bare bones of the recipe and then added some veggies and some heat.

Thai Coconut Shrimp Curry

(adapted from Cooking Light)

Ingredients

I would . . .

You could . . .

2  teaspoons  canola oil

2 teaspoons any oil type

¾ cup  chopped onion

 

½ cup red bell pepper

½ cup any bell pepper

1 cup broccoli florets

1 cup thawed frozen broccoli pieces

2 tablespoons  red curry paste (such as Thai Kitchen)

2 tablespoons any curry paste, or I tablespoon dried curry powder

1  teaspoon  sugar

 

12  ounces  large shrimp, peeled and deveined

 

2 cups washed and dried torn fresh spinach

½ cup thawed frozen spinach

1/3  cup  light coconut milk

 

1 tablespoon  fish sauce

 

1/2  cup  chopped green onions

 

¼ c chopped fresh basil

 

Preparation

1.  Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and curry paste to pan, and sauté 1 minute, stirring occasionally.

2.  Stir in sugar; sauté 15 seconds.

3.  Add broccoli, spinach, and shrimp; sauté 3 minutes or until shrimp are done and spinach is wilted, stirring frequently.

4.  Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.

5.  Remove from heat; stir in green onions and basil.

6.  Serve with jasmine rice to soak up the delicious sauce.

Servings

4 servings

Recipe Extras

Sex It Up By:

 

Adding

Sriracha (Thai hot chile paste) and/or diced spicy red pepper

Calling it

Sauteed Shrimp in Curried Coconut Cream

Cooking Tip:

Fish sauce, coconut milk, red curry paste, and Sriracha can all be found in the ethnic foods section of pretty much any major grocery chain—it’ll be near the soy sauce!  (And don’t be afraid of the fish sauce . . .  although you would never wanted to eat it alone, and although it smells semi-horrid, it gives Thai dishes their characteristic saltiness (no fishiness, I promise).

honey-chipotle grilled corn.
September 5, 2008

This is actually the recipe that started me on the food blog path, and interestingly, it’s 100% not my own!!  The story is, one day, I was reading the food blog over at Cooking Light, and I read an entry about this recipe and how it is the best possible way to prepare corn, hands down.  I was totally pumped about this because I had actually purchased the ingredients to make this exact recipe just a few days before, without ever knowing that it would be discussed on Cooking Light.  After making the recipe, I commented on the blog about how great it was, which led the Cooking Light blog editors to click back over to my “life blog” where I blog about everything, food included.  They were very complimentary about my pictures, which made me think that I might be on to something.  So, I figured I would try out a content-focused food blog, and it seems to be doing pretty well!  Anyways, back to the recipe.  It really is awesome.  And I don’t even like corn.  But I LOVE this corn, and I bet you will too!

   Honey-Chipotle Grilled Corn

(adapted from Sunset magazine)

Ingredients

I would . . .

You could . . .

1 chipotle out of a can of chipotles in adobo sauce

 

1/3 c Smart Balance butter

1/3 c real butter

¼ c orange blossom honey

1/4 c any type of honey

1 garlic clove

 

¼ teaspoon of salt

 

Directions

1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

Sex It Up By:

 

Adding

Seriously, this is sexy enough.  No additions needed.

Calling it

Fresh Grilled Corn Basted in a Honeyed-Chipotle Butter

Cooking Tip:

Chipotles are pretty spicy peppers, and the best thing about this recipe is the sweet heat component.  To tone down some of the heat, you can try separating the seeds from the pepper, but if you’re not a “heat” person, you might want to try a different recipe!