Poached Eggs

      I don't really like eggs.  Weird, I know. I love the idea of eggs.  Something about the sound of bacon and eggs with a side of toast and maybe some potatoes sounds so delicious and comforting.  As if that would be the perfect way to celebrate a lazy Saturday morning.  Everyone seems to like them, too.  I feel like a breakfast outcast, but even the smell if them turns my stomach.

      When I was in college doing my student teaching, my best friend and I stayed at her Nonna's house.  She treated us like royalty and cooked every meal for us.  The only problem was (insert dramatic music here) Nonna liked to cook eggs for breakfast.  The first morning she made poached eggs, I was so nervous I would hate them.  I'm the type that would just swallow them, say thank you, and eat them every day for the next 3 months without telling her I didn't like them just because I would hear my mother's voice whispering in my ears, "Just be thankful she's making you breakfast and letting you stay here."

      I was hesitant as I pulled my egg-covered fork up to my lips, and wow! Was I surprised!  It was like nothing I've ever tasted before!  They were laid beautifully on top of a thick slice of sourdough bread drizzled with olive oil ("Italian style," as Nonna always said when something either had olive oil or Parmesan cheese on it.), and the bread soaked up some of the salty water along with the rich yolk, making a beautiful medley of simple breakfast favors.

2 thick slices of sourdough bread (Italian or whole wheat bread is delicious, too)
4 eggs
1/4 cup white vinegar
Olive oil
Salt
Pepper

1. Fill a medium sized pot with water, the vinegar, and about 1 tablespoon salt and bring to a boil over high heat.
2. Turn the heat down to a medium-low setting.  (On my electric stove top, it's number 2.)
3. Let the water come down to a simmer and crack the eggs into the water.
4. Set the timer for 4 minutes.
5. Meanwhile, cut your slices of bread and drizzle generously with the olive oil.
6. Using a slotted spoon, remove the eggs form the water and lay on top of the bread.  Add 2 spoonfuls of the cooking water over the eggs so the bread soaks it up.  Season with salt and pepper.

Penne with Chicken Sausage and Veggies

I'm a teacher. Have I ever told you that? I love my job, and one of the (huge) perks is having the summers off. My husband and I just bought a house, but it's about 6 weeks until we close on it. Until then, my summer projects are to organize, throw away unneeded junk, pack, and cook/eat as much food from the fridge, freezer, and pantry as we can so I don't have to move it. I enjoy the challenge of cleaning out all the food in the freezer each summer so that I know my meats, veggies, etc, aren't more than a year old. It's a fun way for me to spend my summer nights. Plus, it helps me pinch a few pennies on our tight teacher salaries. Tonight's inspiration came from a friend's Facebook picture of penne with spinach and peppers. Instead of running to the grocery store, I forced myself to use only what I had on hand. In doing so, I came up with this tasty treat. I'm sure it can easily be doubled to feed more than 2.


1/2 pound penne pasta
2 Al Fresco Roasted Garlic Chicken Sausages, sliced into 1/4-1/2 inch circles
1 large clove garlic, minced
1 medium shallot, chopped
1 large roasted red pepper, diced
2 sun dried tomatoes, diced
1 cup baby kale
3 shakes red pepper flakes
10 large fresh basil leaves, chopped
Extra virgin olive oil
Salt
Black pepper
Parmesan cheese

1. Bring a large pot of salted water to a boil and add the pasta. Set the timer for 2 minutes less than the suggested cooking time.
2. Coat the bottom of a medium pan with olive oil and heat over medium high heat.
3. Add the chicken sausages, red pepper flakes, salt, and pepper. Brown the chicken on both sides, about 3 minutes.
4. Add the shallot and begin to brown, about 1 minute, then add the garlic for an additional minute.
5. Add the roasted pepper and sundries tomatoes. Use the oils that cling and drip from both the pepper and tomatoes to add to the pan and flavor the sauce. Add about 1/2 cup of the pasta cooking water to the pan.
6. Add the kale and wilt. Add another 1/4 cup of pasta cooking water to the pan. This starchy, salty water will bind the oils, making a nice sauce.
7. When the pasta is finished cooking, add to the pan and toss with the chicken and veggies, allowing it to finish cooking in the sauce. Add additional cooking water as needed and a drizzle of fresh olive oil.
8. Add the fresh basil to the pasta and toas. Grate the Parmesan cheese over the pasta so that it melts in the sauce.
9. Serve with additional freshly grated cheese. 

Orangy Cinnamon Raisin Bread

It's been spring here for almost a week now. The weather is supposed to feel like spring, right? Wrong. We are expecting 6 to 10 inches of snow tonight. Ugh! Just the thought of it gives me chills right down to my bones. I'm more than ready for green grass, flowers, sunshine, and open windows. What better way to warm up than smelling a loaf of cinnamon raisin bread baking in the oven? I'm going to spend this dreary afternoon snuggled up in my pajamas with a hot slice of bread and a puddle of melted butter slathered over it.

1 scant cup of warm orange juice
1/2 cup raisins
1 cup warm water, between 130° and 140°
2 1/4 teaspoons live active yeast
1/4 cup packed dark brown sugar
3 Tablespoons melted butter
1 large egg at room temperature
3 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1 Tablespoon cinnamon
3/4 teaspoon baking soda
2 teaspoons baking powder
Canola oil
Baking spray

1. Warm the orange juice in the microwave on high for about 1 minute. Add the raisins and set aside.
2. Combine the warm water, yeast, brown sugar, and butter in a large bowl. Set aside for about 10 minutes, allowing the yeast to activate and bubble.
3. Meanwhile, combine the flours, salt, cinnamon, baking soda, and baking powder in a medium mixing bowl. Mix well.
4. Beat the egg. Stir into the yeast mixture. Next, add the orange juice and raisins to the yeast mixture and combine.
5. Using a Danish dough whisk or a mixer with a dough attachment, add the flour mixture and blend just until combined.
6. Turn the dough onto a floured work surface and gently knead together, just a few turns. Be careful not to overwork your dough.
7. Add just a small drizzle of oil in a bowl. Transfer the dough into the oiled bowl, making sure all sides are lightly coated with the oil. Cover with a clean towel snd set aside in a warm spot in your kitchen for 1 hour, until the dough nearly doubles in size.
8. Preheat the oven to 350°. Transfer the dough to a loaf pan that has been coated in cooking spray. Bake for 1 hour, until the a cake tester comes out clean. Cover with foil if the bread begins to brown.
9. Remove from the oven and allow to cool for 10 minutes in the pan. Turn the bread out and cool on a wire rack.

Apple Carrot Ginger Muffins

I'm not sure why, but I've had a hankering for the carrot-ginger combo all day. I decided to play around with this classic combination to see what kind of healthy treat I could come up with. I love making muffins to get me through a long work week. It tricks me into thinking I can sleep in a few extra minutes if I have a breakfast ready for me to just grab and go. When I can pack in fruit, a veggie, and some fiber in that, then it's a no-brainier.

2 1/2 cups whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs
1/3 cup packed dark brown sugar
1 cup low fat plain yogurt
1 teaspoon vanilla extract
1 cup shredded carrots (approximately 5 small carrots)
2 medium apples, peeled, cored, and shredded (approximately 1 1/4 cups)
1 Tablespoon freshly grated ginger
1/4 cup raisins
1/3 cup unsweetened coconut

1. Preheat oven to 350°. Line a muffin tin with muffin cups or spray with nonstick spray.
2. In a large bowl, mix together the eggs, brown sugar, yogurt, vanilla, carrots, apples, ginger, raisins, and coconut. Set aside.
3. In a medium bowl bowl whisk together the flour powder, baking soda, salt, and cinnamon.

Roasted Peppers

My family eats and serves roasted peppers at any and every occasion.  My mom makes delicious roasted peppers and has them on hand in the fridge throughout the summer.  I have fond memories of sitting at the kitchen table watching her prepare them with ease.  Mema always had them as part of her impressive antipasto platter along side various cuts of meats, cheeses, olives, and tomato petals.

I like to make them because they are so versatile and can be added to all sorts of meals.  Our favorite way to eat them is on slices of Italian bread with a sprinkle of freshly grated Parmesan.  We also throw them in salads, put them on sandwiches and paninis, and toss them in pasta dishes.  Even though you can now buy them at the grocery store, they're worth the extra time and taste best homemade.  Not to mention, your home will smell heavenly while they're cooking. 
                  

4 large red peppers

Extra Virgin Olive Oil

4 garlic cloves, finely chopped or pushed through a garlic press (optional)

5-10 fresh basil leaves, chopped

salt

pepper

1. Preheat the oven using the broiler.  Position the top rack in your oven to a setting close to the broiler.  Cover a cookie sheet with foil.
2. Rinse and dry the peppers.  Arrange on the cookie sheet and place in the oven.  Keep a close eye on them.  Once the peppers are thoroughly blistered and burned in spots, turn them over, about 5 to 7 minutes per side.  Continue until all sides are blistered and burned.
3. Place the peppers in a large bowl and immediately cover tightly with Saran Wrap to seal.  It will create a lot of steam, but this will loosen the skins so they fall right off.  Allow the peppers to cool.
4. Once the peppers are cooled, remove and discard the skins, stem, and seeds, reserving some of the juice that comes out while cleaning the pepper.
5. Slice the peppers and place in a separate clean bowl along with the reserved juice.  Drizzle enough Extra Virgin Olive Oil over the peppers so that it covers them.  Add the garlic and basil, season with salt and pepper, and mix.  The peppers will keep in the refrigerator for up to 1 week.
6. If you're not going to serve the peppers the day they're made, you can leave the garlic out and add it when you're ready to eat it.  They are also tasty without the garlic if you'd rather omit it.