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Baked Eggs with Mushrooms & Greens

21 Feb

One weekend last month, we had a lazy Sunday at home, reading books, watching movies, and relaxing. The only time I left the house was to take a pleasant walk to Starbucks in the suddenly mild, sunny weather with the BF. It was glorious. It also reminds me of how much I miss nice weather, now that we’re setting record low temps here in North Carolina: 7° yesterday!

Since I was ignoring the dirty bathrooms and the Christmas tree still standing in the corner (un-decorated, at least – I did manage to get the lights and ornaments put away only a couple weeks after Christmas), I thought I could at least cook a decent meal for us. I was enjoying my book and tea too much to get off the couch at breakfast time, so I made this for lunch.

My friend Emily made this for brunch a few weeks ago, and I’ve been wanting to re-create it since then. Mine wasn’t as good as hers, but it was still pretty tasty. I’m sure I’ll make it again and see what I can do to improve it – I’m thinking of adding cheese into the mix, maybe something deliciously creamy like gruyere.

It’s pretty simple: cook up the greens, onions, and mushrooms. Pour that into a baking dish. Then crack the eggs right on top.

eewwww

Looks kinda gross, doesn’t it? But it turns out pretty delicious in the end.

egg bake 1

With a side of toast and bacon, this became a substantial and delicious lunch. I think it would be great for any meal of the day, actually, but I’m weird like that. I used half kale and half spinach, which I really liked, though the original recipe called for just spinach. Use what you like!

egg breakfast 2

Baked Eggs with Mushrooms & Greens, adapted from Smitten Kitchen

3 oz (about 2 handfuls) kale, de-stemmed and roughly chopped
3 oz (about 1 handful) spinach
2 garlic cloves, finely chopped
1/2 onion, finely chopped
2 T unsalted butter
5 oz (about 1 cups) mushrooms, sliced
1/3 cup half and half
salt, pepper, and nutmeg to taste
4 large eggs
1/4 cup of shredded mozzarella

Preheat the oven to 450 F.

Bring 1/2″ of water to a boil in a large skillet. Add the kale and cook, covered, until it begins to wilt, about 2 minutes. Add the spinach and cook over medium-high heat, covered, until all the greens are wilted, about 1-2 minutes. If there’s any water left in the pan, drain in a colander, then transfer to an 8×8 baking dish.

Wipe the skillet dry, then add the butter and melt over medium heat. Add the onions and garlic, and cook until fragrant, about 2-3 minutes. Add mushrooms and cook, stirring, until mushrooms are soft, about 3 minutes. Stir in half and half; a dash each of salt, pepper, and nutmeg; and bring to a simmer. Add the mushroom mixture to the baking pan and stir well to incorporate greens.

Make 4 indentations in the greens-and-mushroom mixture. Break an egg into each indentation and bake, uncovered, until eggs are set as desired. (7-10 minutes will have set egg whites with runny yolks; I cooked it 12-15 minutes so the yolks were also set.)

Lightly season with salt and pepper; sprinkle with shredded cheese.

Spinach Artichoke Quiche

3 Mar

I love me a good quiche. Generally people give me a hard time about eating things at inappropriate times, like pasta for breakfast and whatnot. And while I generally feel like those people can build a bridge and get over it (what is this, Alyson, 1998?), it’s also nice sometimes to just not have my culinary choices questioned. (But I mean, really people, why are you limiting yourselves!?)

The thing about quiche is that it’s totally an anytime food. Breakfast, lunch, snack, dinner — no one cares. Eat it whenever! I guess most people would put it in a breakfast or brunch category by default, and I’m even okay with that, because quiche doesn’t taste like a breakfast food. It’s not too sweet like waffles and it’s not too heavy like eggs and sausage. It’s just perfect, breakfast or not.

Spinach Artichoke Quiche

And it’s customizable! You can put anything you want in a quiche! Everyone wins! And it’s really hard to mess up a quiche, y’all. Like, grab a recipe, dump a bunch of cheese in there, and you’re good. Take it to any sort of potluck and it’s great to share, no matter what time of day and no matter how fancy the event. People will be so impressed with a quiche.

Okay, I might have just convinced myself in the process of writing this that quiche is the best dish ever. This may not look like the best thing ever, but I assure you, this spinach artichoke quiche is amazing. Cheesy, spinachy, artichokey. Yum. And I used the same crust as the one for my super amazing to-die-for tomato pie. Next potluck, try this one. You won’t regret it.

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Spinach Artichoke Quiche

Crust:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water

Preheat the oven to 375 F.

Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.

Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.

Bake the pie crust for about 8-10 minutes.

Quiche: 

1 tablespoon butter
2 garlic cloves, chopped
1/2 onion, chopped
6 ounces (1 bag) fresh spinach
7 ounces (a little more than 1/2 the can) canned artichoke hearts, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red chili pepper flakes
3 eggs
1 1/2 cups half & half
3/4 cup cheese of your choice, grated (I used colby jack. Mozzarella, asiago, or white cheddar would be delicious!)
1/4 cup parmigiano-reggiano cheese, grated

Melt the butter over medium heat in a large pan. Add garlic and onion. Cook 1-2 minutes. Add the spinach and sauté until wilted.

Add chopped artichokes and seasonings. Stir well and remove from heat. Pour into a large bowl to cool.

In a large bowl, scramble the eggs. Add the half & half and cheese, and mix well. Once cooled, add the spinach and artichoke mixture, and mix well.

Pour the filling into the prepared pie shell. Bake 45 minutes to 1 hour or until set.

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Linking Up With:

Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Easy Shrimp & Green Bean Stir Fry

3 Feb

I rarely eat seafood, and I even more rarely cook it myself. But I was inspired the other night to try something new, so I stopped by Whole Foods and picked up some shrimp. And after reading the grossly-named but helpful book Gutbliss, I have been making efforts toward “clean eating.” According to the book, this means no dairy, gluten, sugar, artificial sweetener, soy, or alcohol. I did a 10-day cleanse and since then have been at least trying to consider clean food for a good portion of my meals. (It’s really hard for me to keep away from cheese and chocolate though!)

All this to say that in searching for a recipe for dinner, I wanted something that fit the bill for both clean eating and a quick weeknight meal. I’ve found that Asian-inspired stir fries are the best bet here.

stir fry 1

The BF and I both enjoyed this stir fry and agreed we should add it to our weeknight repertoire. It was not extremely flavorful, though I’m sure if you wanted it to be more so, you could easily add more garlic, ginger, and/or oyster/fish sauce. But I personally liked that there was enough of those flavors to be noticeable but not so much that you couldn’t still taste the natural flavor of the shrimp and vegetables.

Stir fries are the best because they’re so easily customizable, so if you’d rather have all broccoli and no green beans, or if you want to leave out the ginger, then just do your thing, you know?

FYI, this recipe made about 3 large portions for us — one dinner for the two of us and one leftover lunch portion for me.

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Easy Shrimp & Green Bean Stir Fry adapted from Food & Wine

2 tablespoons vegetable oil
3 garlic cloves, minced
1″ piece of ginger, peeled and minced
1 green onion, chopped small
1/2 pound shrimp
1/2 pound green beans
1/2 head of broccoli, chopped
1/4 cup chicken or vegetable stock
1 tablespoon oyster sauce
Salt & pepper to taste

Chop vegetables and prepare all ingredients before you begin cooking.

Heat a saute pan until very hot. Add the vegetable oil, and heat until shimmering. Add the garlic and stir-fry for 10 seconds.

Add the shrimp and a pinch of salt. Stir-fry until the shrimp are just beginning to turn pink, about 30 seconds. Add the green beans and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.

Add the remaining 2 tablespoons of stock along with the oyster sauce and a generous pinch of pepper. Stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 more minutes. Serve immediately.

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Linking Up With:

Funday Monday from Still Being Molly
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Cheesy Spinach Tomato Pie + A Giveaway!

2 Dec

I won’t lie, I occasionally listen to Christmas music throughout the year. So it would be incorrect to say that now that Thanksgiving has past, I’m finally getting to listen to my fave holiday jams. What would be more correct is to say that I am finally getting to listen to my fave holiday jams without hiding it. I can put on my Happy Christmas! playlist in the car, and the BF will (somewhat reluctantly) allow it. It’s a very exciting time of year for me.

My dear friend Eleanor gave me my Christmas present already: this beautiful pie pan. She knew I would be baking for Thanksgiving, so she gave it to me early!

Pie PanI’ve already used it for my Secret Recipe Apple Pie and this oh-so-amazing, super delicious, completely to-die-for tomato pie. I’m not kidding: this is one of the best meals I’ve ever made. Our dinner conversation primarily revolved around how delicious it was and how this will definitely be a dish to serve for casual dinner party guests. The BF and I each had thirds, which is amazing for us light eaters. And I may or may not have had some for breakfast the next day.

Here are the star players: Ingredients

It’s really not complicated, though maybe a little time consuming, but totally worth it. After the crust is ready, just add your layers… sliced tomato, fresh basil and sauteed spinach, and then cheese!

Layers

I edited a more classic recipe a bit to include spinach (I figured I needed something healthy to counter all that cheese) and to substitute Greek yogurt for mayonnaise (I’m not a fan of mayo, so we never have any in the house). I tried to squeeze extra water from both the tomatoes and spinach, and it still came out a bit soupy, so maybe I’ll use my cheesecloth next time and try a bit harder. But not to worry — even a little runny, it didn’t stop us from enjoying our third helpings!

Cheesy Spinach Tomato Pie

And in the spirit of Christmas and delicious cheesy tomato pies, here’s my first-ever Giveaway! Enter to win this cute little Clinique gift set.

Clinique Gift Set

Gift set includes:

  • 7-Day Scrub Cream Rinse-Off Formula
  • Dramatically Different Moisturizing Lotion
  • Clinique Eye & Cheek Colour Compact: Colour Surge Eye Shadow Duo in Pink Slate, Soft-Pressed Powder Blusher in New Clover, and True Bronze Pressed Powder Bronzer in Sunkissed
  • Long Last Lipstick in Bamboo Pink
  • Brush Set
  • Matching large and mini cosmetics bag

* Does not include mascara shown in picture

There are a few ways to enter – the more ways you enter, the better the chance you have at winning – so make sure you comment once for each of the following things you do:

  • Favorite the new Wine & Plum Etsy shop! Favorite 1 item in the Wine & Plum Etsy shop, and comment below to share which item you would like to give or receive for Christmas!
  • Bonus: Follow Wine & Plum on Pinterest! Pin your favorite Wine & Plum recipe or Etsy shop item to one of your Pinterest boards, and share the link to your pin in a comment below.
  • Bonus: Follow Wine & Plum on Instagram and tag 3 friends on my Instagram giveaway post.
  • Bonus: Follow Wine & Plum on Twitter, and tweet about this giveaway: Excited about this delicious Cheesy Tomato Pie #recipe plus an awesome #Clinique #giveaway from @wineandplum! http://bit.ly/1fYGSw8
  • Bonus: Like Wine & Plum on Facebook, and share any post from the W&P Facebook page.

Don’t forget to leave a comment for those bonus submissions!

Now, here’s the recipe for the Tomato Pie! If you make it, come back and let us know how you liked it!

Mmm... cheesy

Cheesy Spinach Tomato Pie adapted from Simply Recipes

Crust:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water

Preheat the oven to 350 F.

Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.

Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.

Bake the pie crust for about 8-10 minutes.

Pie:

1 tablespoon olive oil
2 garlic cloves, chopped
3-4 tomatoes, sliced
2 large handfuls spinach
1/4 cup sliced basil (about 7-8 leaves)
2 cups grated cheese (Any combination of your favorite cheese; I suggest mozzarella and cheddar. In ours, we ran out of mozz so substituted havarti, which was delicious)
3/4 cup plain Greek yogurt
Salt and pepper

Place the tomato slices in a colander and sprinkle some salt over them; allow to drain while preparing the rest of your ingredients.

In a large bowl, mix together the cheeses and yogurt; set aside.

Heat the olive oil in a large skillet. Add the garlic and cook until fragrant, about 3 minutes. Add the spinach and stir well, coating leaves with olive oil. Cook until spinach is wilted, only 3-4 minutes. Set aside.

Once the pie crust has baked for about 8-10 minutes, remove from oven and assemble pie. Pressing each slice between paper towels to remove excess liquid before placing, arrange tomato slices in a circle in the bottom of the pie pan. Sprinkle the basil on top of the tomatoes. Squeeze spinach in paper towels or cheesecloth to remove excess liquid and then arrange evenly in the pan. Last, spread the cheese mixture evenly over top of the entire pie.

Bake until the top of the pie is golden brown, anywhere from 25-45 minutes.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

Black Bean & Quinoa Veggie Stew

25 Nov

Mmm so tasty and warm and filling… and healthy! I cooked up a huge batch, froze the leftovers in individual containers, and have been enjoying this hearty stew more and more as it’s gotten colder.

I like it like chili: with some shredded cheddar on top and scooped up with tortilla chips.

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I used collards because that’s what I had, but you could use other greens, like kale or spinach. Or you could leave ’em out altogether if that’s not your thing.

This is a short one, but I’ll leave you with this gem: beans, beans, they’re good for your heart colon.

Enjoy!

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Black Bean & Quinoa Veggie Stew adapted from Oh She Glows

1 cup uncooked quinoa, rinsed and drained
1/2 tbsp olive oil
3 garlic cloves, minced
1/2 large onion, diced
1 large sweet potato, peeled and chopped to 1/2″ dice
1 carrot, sliced
1 1/2 tsp ground cumin
1 tsp chili powder
6 cups vegetable broth
1 1/2 cups cooked black beans (1 can, drained and rinsed)
salt and pepper, to taste
1/4 tsp cayenne pepper
2 handfuls collard greens

In a medium-sized pot, add quinoa along with 1 1/2 cups water. Bring to a boil, reduce heat to medium, and cover. Simmer covered for about 15-20 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

Meanwhile, heat oil in a large pot. Add garlic and onion, and sauté for a few minutes over medium heat. Season with salt and pepper. Add the sweet potato and carrots, and sauté for 5-7 minutes more.

Stir in the cumin, chili powder, and broth. Bring to a boil. Then reduce heat and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

Just before serving, stir in the cooked quinoa, black beans, cayenne, and greens. Season with salt and pepper to taste, adding more spice if desired.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

Classic Potato Soup

4 Nov

I feel like all I’m posting lately are soups and desserts. But that’s pretty much all I’m cooking, so I guess that’s about right. I’m not sure how long my soup obsession will last — it’s a relatively new thing, so I’m not sure if it will stick around. And of course I’ve always been obsessed with chocolate and sweets, so that seems like a permanent thing.

At any rate, I wanted to share this one with you now because it is so tasty and warm and filling and comforting. So if the time change has got you down — and I know I’m pretty down when I get home from work and it’s already completely dark — then this is the soup for you. It’s delicious and super unhealthy and it will warm you from the inside out. And it’s definitely hearty enough to be a complete meal. Though maybe you could balance it out with a nice salad or something.

Typically I try to give you options for vegetarian/vegan alternatives, and I am usually inclined to take that route myself. And I guess here you could go with vegetable broth and facon if you so desire. But really, if I’m talking comfort food, I’m talking about real bacon. I highly recommend it.

Potato Soup

Potato Soup from The Pioneer Woman

2-3 slices bacon
1/2 onion, diced
2 carrots, diced
2 stalks celery, diced
4 whole small potatoes, peeled and diced
1/2 teaspoon salt
black pepper, to taste
1/2 teaspoon cajun spice mix
4 cups (free-range, organic, low sodium) chicken broth
1 1/2 tablespoons flour
1/2 cup milk
1/4 cup heavy cream
1/2 cup cheddar, grated

Cook bacon in a large soup pot over medium heat until bacon is crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat. Add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for about 10 minutes, until the potatoes are starting to get tender. In a small bowl, whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove about 2/3 of the soup, and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Stir in cream. Check for spices, salt, pepper, and temperature, adjusting as needed.

Serve in bowls garnished with grated cheese and crumbled bacon.

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Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating