I thought my mother was brilliant as she would deliver this wonderfulness to our table.
Cooking one egg at a time for each of my brothers and sisters.
Yesterday, I made this for my hubby, Dennis. He lapped it up!
Rye Bread
1 large egg
1 ounce favorite cheese – I used Jack which is what I had in the fridge.
Coat the frying pan slightly with olive oil or butter.
Medium heat, not too hot or you will burn your bread!
Cut a hole in your bread with a small glass.
Place the bread in the frying pan along with the circle you removed so it gets toasty also.
Crack your egg into the hole.
Salt, pepper.
When it starts to set, flip it over.
Add cheese.
Remove from pan when it white is set.
Serve with tomato salad
Slice small tomatoes into halves
Drizzle with olive oil and balsalmic vinegar and a little salt and pepper.
Makes a world class breakfast with little effort!
Enjoy this awesomebite!
Roasted Tomato and Sweet Peppers with Garbanzo Beans and Rosemary
Ingredients:
32 oz of Clamato Juice
4 cups of chicken broth – may need to add more as you go
4 12.5-ounce can of garbanzo beans, drained
3 Tablespoons Cumin
1 Tablespoon Paprika
2 yellow onion, peeled and chopped
4 chopped celery stems
6 cups fresh tomatoes, oven roasted, roughly chopped
3 cups sweet red peppers, oven roasted
Drizzle of olive oil, enough to coat the tomatoes and peppers
Salt and Pepper to taste
7 sprigs of Rosemary for garnish, fried in olive oil
I woke up this morning wanting to make soup for my office luncheon meeting. Up at 5:00 AM, roasting vegetables. Husband looking at me oddly, and finely asking, “What are you making?”. As the vegetables roasted I grabbed a cup of coffee and sat down with Dennis for a few minutes of morning chit chat. I love the mornings, lighting the fireplace, having coffee, talking about the day ahead of us.
27 years married, work in a business together, we have much to discuss.
We discussed issues quickly and made decisions and moved from topic to topic. This is our time to discuss our calendars, potential conflicts, kids, vacation ideas, work strategy.
I learned a long time ago to keep our discussions for the morning. Discussing issues at night when we are both tired, just led to a restless, sleepless night for both of us. Everything is shelved when I come home until the morning. It makes for a harmonic evening.
My tomato plants are nice this year. Already have quite a few tomatoes, so soup has been on my mind. My fennel is also ready to pick. And lucky me, someone gave me some fresh squash. Happy girl I am!
1 pan of quartered fresh tomatoes, 6-8
2 yellow onions sliced
2 cups squash, sliced
2 bulbs fennel, sliced
1/4 cup olive oil
Drizzle olive oil over vegetables on separate sheet pans – one layer 400 degrees for 40 minutes
8 cups chicken broth
3 cans diced chopped tomatoes
1/2 tsp red chili flakes
1 tsp tarragon
juice from 2 lemons
Bring broth to a boil and add the vegetables after roasting. Simmer for 20-30 minutes allowing the soup to reduce. Using a stick hand blender, puree the vegetable soup.
Serves a crowd 15-20 friends.
Pour soup into crockpot to keep warm and take to your office and serve them lunch.
Serve with grated parmesan and croutons.
Excellent soup. You’ll love it!
Order a cheese pizza and serve with the soup. You office mates are goin’ love you.
Want more? Serve with Chicken Ceasar Salad.
Awesome!
BASIL VINAIGRETTE
1 small handful of fresh basil
1 tablespoon olive oil
2 tablespoons balsalmic vinegar
Kosher salt
SALAD
4 ounces fresh mozzarella, cubed into small bites or sliced
1 pound ripe summer tomatoes, sliced or chopped
Kosher salt and freshly ground pepper
BASIL VINAIGRETTE In a small food processor, mix the vinaigrette ingredients. If you’re using variations below, you’ll likely use all the dressing, if not, will use much less. Season to taste. Serve and savor!
SALAD Stir together the cheese, tomatoes, then add dressing to taste.
Need to add more
Californication: Add avocado
Carbification: Add fresh bread croutons
Citrify: Add Orange Slices
Appetizerfy: Add salami
De-tomatofy: Don’t add the tomatoes
Greekafy: Substitute fresh feta for mozzarella
Saltify: Add capers
Saladify: Add cooked pasta and more dressing
Amplify: Add sundried tomatoes and artichokee hearts
Kalmatafy: Add kalmata olives
Winterize: Add roasted tomatoes, and add sliced beets
Proteinify: Add beans, black or white (1 can cannellini beans, rinsed and drained)
Wichify: Serve on a croissant, or french bread
Stacked high!Pasta Salad Bake it!
Roasted Tomatoes, layered low
Have fun. Serve as a salad, an appetizer on skewers, stack it high, lay it low, bake it! Skewers!
My this makes me hungry. Trying to stay away from carbs? How about Tomato Bruschetta on a Grilled or Oven Roasted Portabello.
Heavenly.
Clean the mushrooms by wiping with a towel. Remove the stem so you have a flat mushroom cap with plenty of “bowl” space.
Marinade the caps for 2 hours to overnight in your favorite vinegar oil dressing.
Heat oven to 400 degrees and bake mushroom caps for 20-25 minutes until tender.
Remove from oven, let cool.
Top with Tomato Bruschetta and a thin slice of parmesan.
Enjoy.
Remember to use the baby portabellos if you are making for appetizers.
Garnished with fresh pepperDefinately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching.
2 tablespoons butter or extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
1/4-1/2 cup roasted garlic tomato paste
2 cups vegetable or organic chicken or vegetable stock
2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
Salt and ground pepper to taste
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
Several dashes of Tabasco or other hot pepper sauce
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.
Equally good served chilled on a hot summer night or hot on a cold winter day.
8 ounces day-old Italian bread, cut into 3/4-inch-thick slices
6 dead-ripe meaty tomatoes, cored, seeded, and cut into quarters
1/4 cup minced red onion
1/3 cup fruity extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/2 teaspoon kosher salt
7 or 8 grindings black pepper
Â
Preparation
1. Place a small saucepan over medium heat and add the butter. When it’s about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.
Egg in toast
