Someone on fb asked about making egg bites similar to those found at Starbucks. I'm way too frugal to spend that kind of money for breakfast, plus I like to cook. BUT, most recipes call for a sous vide cooker. I'm not even sure what that is, much less do I have the desire to buy yet another kitchen gadget. So, a little searching led me to this recipe.There are details instructions, clarifications, and a video on making them, so head over there if you want more specifics. I haven't tried it yet, but I plan to this weekend. If you try it, let me know. And if you have a similar recipe you love, please share it in the comments!
INGREDIENTS
Bacon and Gruyere
1 tbsp olive oil (to grease egg tray)
16 eggs, whisked
1 cup bacon or turkey bacon, cooked and chopped
1 cup gruyere cheese or aged cheddar, shredded
Egg White and Red Pepper
1 tbsp olive oil (to grease egg tray)
4 cups egg whites
1 cup roasted red peppers, diced
1 cup spinach, finely chopped
1 cup monterey jack cheese, shredded
DIRECTIONS
Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half
Preheat oven to 325 F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop. (see explanation on the recipe website)
Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites. Bake in the oven for 60 minutes or until eggs are set.
Remove egg bites from molds once cool and serve and enjoy!
From: https://thegirlonbloor.com/copycat-oven-baked-starbucks-egg-bites/
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, January 10, 2019
Amazing Creamy Tomato & Spinach Penne
Need an easy, delicious, filling pasta main dish in 30 minutes or less? My youngest daughter is a fabulous cook, and she found this recipe- even perfect for the vegetarian in the family.
Ingredients:
1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta
½ (9 oz.) bag fresh spinach
Directions:
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Delicious hot or cold as leftovers!
From https://m.riverbender.com/recipes/details.cfm?id=580
Ingredients:
1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta
½ (9 oz.) bag fresh spinach
 |
| (photo from recipe source - I forgot to get one of ours!) |
Directions:
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
2. While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).
3. Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.
5. Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Delicious hot or cold as leftovers!
From https://m.riverbender.com/recipes/details.cfm?id=580
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