Eggs For Dinner. Ole!

Eggs With A Mexican Twist.

Busy lives demand fast, healthy meals that hit all the high notes in taste. This dish offers protein without meat, speed in preparation and savory flavors sure to please. It’s versatile too. We love eggs for dinner and this is a favorite at our house, we hope it will be at your table as well.

eggs for dinner

Lets get started:

The base of this dish is warmed flour tortillas topped with:

  • scrambled eggs(2 per person)
  • You can do the “Hungry Man or Woman” version and use 3 eggs.
  • sour cream
  • chopped tomatoes
  • fresh avocado
  • grated cheese (use your favorite)
  • Chopped red chili (optional)
  • chopped fresh herbs (we used Italian parsley) try sliced green onion too!
  • salsa.

We begin by cracking the eggs into a bowl and adding chopped red chili. Set aside.

Next chop fresh tomatoes and avocado and herbs. This takes just minutes.

Grate some cheese. This is a  good way to use up those bits in the fridge  Just a little to keep fat in check.

Place two non stick pans on the stove. You will heat the tortillas by placing on the hot pan for 30 seconds per side.

Make the scrambled eggs while you heat the tortillas. Season with salt and pepper.

Assemble the best dish by placing the scrambled eggs on the warm tortilla, then topping with dollops of sour cream, the chopped tomatoes, avocado, cheese, salsa and herbs.

It took Elfie no more than 15 minutes to make this start to finish. It’s rich in protein from the eggs and avocado and bit of cheese. It’s going to be your new favorite meat-free supper!

mexican eggs

 

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The Gift of Zucchini Flowers

If Someone Gives You Flowers…Eat Them!

We were out on one of our adventures today and we came upon a lovely rustic resort on the shore of the York River. It’s called Silgrey  We had the good fortune of meeting the owner Mike as he and a friend dragged a 700 pound piece of burl through the woods. Both men were exhausted from the hard work of physically pulling this large piece of a tree through the forest. But in the end it will be an amazing piece of art.

Stuffed Zucchini flowersOnce Mike caught his breath we had a chance to chat about the resort and marvel at the raw beauty of his setting on the shore of the York River. He is a very interesting transplant from Toronto and he and his wife have created a wilderness retreat that’s just heavenly.

As we were about to say our good-byes, Mike asked if we would like to take home some bounty from his garden. As with most gardens, the crops all come in at once and there is waste. But not today!  We walked around looking at the selection of vegetables and I spotted some gorgeous zucchini flowers. Mike encouraged me to take some and I wanted to hide my sheer excitement so he wouldn’t think I was some food weirdo.  I’m 62 years old and have never had these delicate blossoms stuffed with fragrant ricotta, but today would be my luck day.

zucchini flower fillingWhen we got to the car and started down the driveway to home, I was able to share my pure delight with Harry. How could he know that as a foodie, weird or otherwise, this was like a dream come true. A gift of fresh off-the-vine zucchini blossoms would be transformed into dinner tonight!

Here is the Two Food Nuts Recipe.

  • Fresh Zucchini Flowers (we had 6 of them)
  • 400 gram container Ricotta Cheese
  • Grated rind of one lemon
  • 1 small garlic clove, grated
  • 1/4 cup grated Parmesan cheese
  • handful of fresh Basil leaves sliced thinly
  • Salt and pepper

Mix everything together in a small bowl and fill a piping bag with the cheese mixture. Remove the stamen from the center of each flower and stuff them by putting the piping nozzle fully into the flower and squeezing the filling to fill the blossom. Then twist the tips of the petals to form a little flower pouch.

filled zucchini flowersFor the Batter:

  • 3/4 cup all purpose flour
  • 1/4 cup corn starch
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chilled sparkling water or club soda
  • 1 egg yolk
  • Canola or Peanut oil for frying.

Place everything into a bowl except the sparkling water.  With a whisk, quickly stir in the water and mix just until incorporated. Do Not Over Mix or the batter will be heavy.

This batter must be used within half an hour.  So make it after you have filled the flowers and you have the oil heating. 

Dip  the filled blossoms into the batter, allow the excess to drip off and deep fry at 400F for 4-5 minutes or until the batter becomes just golden.

Take extreme care when deep frying. We take the deep fryer outside and place it on a sturdy table that we have lined with newspaper. This avoids oily smells and clean up is a matter of folding up the newspapers. If using a dutch oven only fill to 1/3 full never leave unattended. Use a thermometer to be sure not to overheat the oil.

DSC01741Serve on a light marinara sauce or your favorite spaghetti sauce.

Zucchini Flowers are as rare as hen’s teeth so if you have the good fortune to receive them as a gift, make sure you eat them!  These Two Food Nuts certainly did!

Pasta, Pesto, Peas!

Pasta, Pesto, Peas Please!

Some days just get crazy.  Whether you work or like us you live a very active retirement, we don’t always feel like spending a lot of time in the kitchen to put a nice dinner on the table. To the rescue, Pasta, Pesto and Peas!  Our little container garden has given us a bumper crop of Basil this year. We also had a handful of fresh garden peas and some edible flowers.  So we thought why not make a meal that allows all the ingredients to shine on one simple plate!

Pasta Pesto and peasWe created this dish using our recipe for Pesto. Just click the link for that part of the recipe.

Two Food Nuts Pasta, Pesto and Peas dinner:

Begin by making the Pesto from our recipe.pesto ingredientsNext:

  • Set a pot of water to boil, and add plenty of salt to cook the pasta of your choice.
  • Once the pasta is almost cooked, toss in the fresh peas for just a few minutes.
  • when “al Dente”, drain the pasta and reserve about 1 cup of pasta water.

Place the pasta and peas back in the pot, add half of the pesto and about a 1/4 cup of the reserved pasta water, stir to incorporate everything. Taste it. Do you need more Pesto? add a bit more as well as more of the water. The water helps create a sauce for the dish.

We normally make Pasta for 2 so we only use 1/2 the Pesto recipe. If you are making it for 4 people, use it all.  What the heck, everyone will have garlic on their breath anyway!

Cook’s Tip: You can add interest to a simple plate by using edible flowers to garnish. We grow nasturtiums and we also grow peas, so using the pea shoots with the edible flowers makes something special out of the ordinary!  Nasturtiums taste quite peppery! Try them.

Garnish  with a few fresh basil leaves, grate some Parmesan cheese on top and Presto!

You have Pasta, Pesto and Peas!

nasturtiums