Monthly Archives: December 2011

Not your average poach

There are eggs hiding under the greens!

Nope, I am not going to tire you with a run-of-the-mill breakfast this morning…or another boring ‘ole smoothie.  And nope, you do not have to get up at the break of dawn to prepare it either!  The recipe that I am sharing is taken pretty much straight from Bon Appetit and it is scary what an easy and refreshing change this is for breakfast!  I love that it utilizes stock pantry/fridge items–nothing fancy schmancy (I don’t know how to spell that word–probably means I shouldn’t be using it?!) here!  Plus, the flavor…I can’t wait for you to dip a hunk of your favorite toasted bread in this sauce–it is going to blow your mind!!!  It is a perfect weekend breakfast..or lunch…or dinner!

Bon Appetit!

Not your average poach

Servings:  4

  • 1/4 c EVOO
  • 1 large onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapenos, seeded, finely chopped (use one if you are not into the heat!)
  • 1 15 oz can chickpeas, drained
  • 1 t sweet paprika
  • 1 t smoky paprika
  • 2 t ground cumin
  • 1 28 oz can whole peeled tomatoes, do a rough crush with a fork
  • freshly ground salt and pepper, to taste
  • 1 c feta, coarsely chopped
  • 8 large eggs
  • 1 T fresh italian parsley, finely chopped
  • 1 T fresh cilantro, finely chopped
  • Multi-grain bread toasted with a dab of butter

Preheat oven to 425 degrees F.

Heat oil in a large oven proof skillet over medium.  Add onion, garlic, and jalapeno until the onion is soft–~10 minutes.  Add chickpeas, cumin, and paprikas, cover and cook for a couple of minutes.  Remove the lid, stir in the crushed tomatoes and simmer another ~10 mintues.  Turn off the heat.  Sprinkle the feta cheese over the top of the tomato mixture.  Carefully crack the eggs (so you do not bust the yolk) and space the eggs evenly over the dish.  Sprinkle some salt, pepper, and cayenne pepper over the eggs and put the pan in the oven.  Bake for 5-8 minutes–until the eggs whites are done, but the yolks are still soft.  Serve with cilantro and parsley as the garnish and multi-grain toast for dippng.




Bundle-up bean and sweet potato stew

This picture does not do the dish was unbelievable!

Beans, beans the musical fruit, the more you eat the more you… Yes, I am going there…again!   It is true, tooting is an unpleasant side-effect courtesy of our brown and round friend, Mr. Bean–but I don’t need to tell YOU about that, now do I?!?!  What makes it so bad, though is what makes it soooo good–good for you anyway!  The tough outer shell is a soluble fiber (which means it absorbs water) and can really get you moving–which is one of the reasons we love it, right?  Along with water, it also sucks up the cholesterol circulating in the blood, clearing it from your system with great efficiency–even more cool, right?  PLUS these puppies are loaded with protein, iron, B vitamins, and magnesium!  So don’t you think that ONE pesky little side-effect might be worth it?!  Ok, stop whining, pop a Beano (or three) and get ready to be wowed!  This is not just healthful, it is beyond tasty!  It has been almost a week since I made this dish and my hubby can’t stop asking when I am going to make it again!  My answer:  “just as soon as the air clears, hon!”  🙂

Perfectly brown on top!

Bundle-up bean and sweet potato stew Servings 6-8

  • 2-3 heads of garlic
  • 2 large sweet, yellow onions, cut the onions in half (through the middle, not the top/bottom) and then vertically slice them into thin pieces
  • 4-6 oz pancetta or prosciutto
  • 1 T EVOO
  • 1 1/2 T white wine vinegar
  • 5 c sweet potato, peeled and cut into bite size pieces (~3 good sized sweet potatoes)
  • 1/8 t freshly ground pepper
  • 1/2-1 t chipotle pepper flakes (or more if you want it HOT!)
  • 1 c organic veg broth
  • 1 t dried thyme
  • 1-2 T fresh rosemary, chopped
  • 2 bay leaves
  • 4 16 oz cans of great northern white beans, drained
  • 2 slices of white bread, processed or 3/4 c panko bread crumbs
  • 3/4 c freshly grated Parmesan cheese
  • 1 head of fresh italian parsley, for garnish or topping

Follow my recipe for roasted garlic at 375 degrees F.  Let the garlic cool, skin it, and do a rough smash on the pieces.  Set aside.  Leave the oven ON–you will be needing it soon! While the garlic is roasting, in a medium skillet cook the pancetta or prosciutto until crispy.  You may need to add just a SMALL hit of EVOO to the pan if the meat isn’t very fatty.  Remove the meat and set aside. Using the same skillet, cook the onions over medium low for 20-25 minutes–you want them very, soft and caramelized!  Again, you may need a small hit of EVOO if the pan is too dry.  Once the onions are done, take the pan off of the heat and stir in the vinegar. In a side bowl combine the bread crumbs, EVOO, and cheese.  Set aside. In a medium dutch oven (or oven-ready casserole pan) add the sweet potatoes, garlic, and herbs and mix well.  Crumble the pancetta over the top, then layer on the onions.  Do a really quick stir, leaving most of the onions sitting on top of the dish.  Sprinkle the bread crumb mixture over the top.  Cover the dish and bake for about 50 minutes.  Uncover and bake for another 15 minutes.  The breadcrumbs may have browned, if so, you are done cooking.  If not, turn the oven up to broil and cook for another couple of minutes, until the top is nice and brown. Serve with a generous portion of chopped fresh Italian parsley, some of my sweet cornbread, and a big glass of Fume Blanc or an equally yummy white wine!