Category Archives: easy

For a Dull Saturday: Broccoli-Jack-Salsa Scramble

It’s a dreary day today. Fairly warm, but damp and dark. I spent a lot of time this morning standing in front of the refrigerator with the door open, figuring out what I wanted for breakfast. Saturday and Sunday are the only days I have enough time to have a leisurely breakfast, and to come up with meals that satisfy my desire for stuffing my face with comfort food, but keeping a balance of good-for-me ingredients.

So, after the cats were fed and happy, the pot of Barry’s Irish tea steeping under the cozy on the counter, I stared into the depths of my cluttered fridge. Fried eggs and toasted multigrain baguette? Close, but no. Coddled eggs and toast? No. Cheese and tomato omelet? No. (Something about tomatoes in eggs turns me off. On the side, yes. In salsa, yes. Not in an omelet.) Breakfast burrito? No. (I really wanted that baguette, not a tortilla.) I eyed the old bunch of broccoli that I needed to eat while it was still good. (It amazes me how long broccoli lasts in the fridge. Is that genetic engineering?) I started getting an idea. Broccoli. Eggs. Pepper Jack cheese. Salsa. Yogurt. (Yogurt? Yep. Just wait.) Multigrain baguette. Mandarin oranges.

This is an easy way to throw together a breakfast (or lunch or dinner for that matter) on a dreary day that takes only a few minutes, will satisfy your comfort food craving, but not leave you feeling guilty for having indulged. It helps if you like broccoli. If you don’t. Hmmm. Find another green veggie that would work as well…I can’t think of any. But give it a go.

This is a recipe for one – obviously double, triple, or quadruple for a crowd.

Broccoli-Jack Scramble

2 eggs
Milk
Butter
Chopped broccoli, at least a cup
Pepper jack cheese – ½ cup or less
Salsa – couple tablespoons
Whole Milk plain yogurt – couple tablespoons
Multigrain baguette
Mandarin orange, or tangerine, or clementine…
Salt and pepper
Tea and jam

In a small, nonstick sauté pan, put your broccoli and enough water to cover the bottom of the pan, but do not cover the broccoli. Put a lid on it and steam it on medium-low heat until bright green and still has a little bite. Do not overcook. While the broccoli is steaming, crack the eggs into a bowl, beat with a fork, adding a splash of milk to make it a little lighter and fluffier. Grate the cheese on a plate and put aside.

Turn the heat off the broccoli and push the broccoli to the sides of the pan, put 1-2 T of butter in the center of the pan, turn the heat back on LOW and let the butter melt, then redistribute the broccoli. Pour the egg mixture over the broccoli and put the lid back on for a minute or so, while you slice off a hunk of the baguette and put it in the toaster oven. Go back to the pan and start lightly turning the eggs and broccoli over gently in the pan so the eggs coat the broccoli and begin to cook/set. When they are about cooked, but not overcooked, turn the heat off, sprinkle the shredded pepper jack over the eggs/broccoli, and then drop spoonfuls of salsa over the cheese. Cover.

Warm your plate, butter the baguette and put it back in the toaster oven to keep it warm. Plate the eggs/broccoli/cheese/salsa with a spatula to keep the cheese/salsa on top. Put the toast and orange on the plate. Finish the eggs with a dollop of the whole-milk plain yogurt.

Enjoy with strong tea and your favorite fruit jam.

The idea here is to have more veggies than eggs in the scramble, so the eggs serve to hold it together. Don’t overpower it with too much cheese, but use lots of salsa and yogurt. The spicy heat of the salsa and pepper jack cheese goes great with the cool creaminess of the yogurt.

Chow for Now!

 

 

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Happy Holidays from Newzcook!

xmas16It’s Christmas Eve and I’m gearing up to finish my New Year’s cards and bake some cookies to take to my mom’s for Christmas Day tomorrow.

But as a Happy Holidays to everyone, I thought I’d share some easy, fun holiday recipes from past posts, including Christmas Bison Chili, Irish Whiskey Cake, Easy New Year’s Eve Appe-Tarts and the easy, yummy, Fudge-Filled Slice-n-Bakes, in case you’re running out of time and looking to dress up those last minute supermarket cookies-in-a-tube…

Have a Great Holiday, whatever you celebrate, and a Happy New Year!

Bison Christmas Chili was just one way my family celebrated the seaon "out of the box"

Bison Christmas Chili is a fun alternative to traditional holiday meals. You can substitute with veggies, ground turkey, tempeh, or other meatless alternatives.

Christmas Bison Chili

  • Olive oil
  • Crushed garlic
  • 1 large sweet onion
  • 1 large sweet red bell pepper
  • 1/2 c. frozen peas
  • 1 lb. ground bison – preferably organic, or at least no hormones, no antibiotics, etc.
  • 28 oz. can vegetarian baked beans
  • 28 oz. can crushed tomatoes
  • 6 oz. can tomato paste
  • chili powder
  • cumin
  • red pepper flakes
  • ground sea salt
  • ground black peppercorns
  • 1 T. soy sauce

Saute’ garlic in a couple tablespoons olive oil in a large soup pot or Dutch oven until fragrant, add chopped onion and bell peppers and cook till a bit soft. Push above to one side and add bison meat in chunks to pot. Cook meat through, but don’t overcook. No need to spoon or pour off fat, as the bison is lean and there won’t be much. Simply stir everything back together when the meat is cooked so the meat will pick up some of the flavor of the garlic, onion and pepper. Add beans, tomatoes, tomato paste and use spices to taste. Simmer for about 1/2 hour. You can add the peas late in the cooking so they retain some of their green color. For a portable/party meal, pour the chili in a crock pot and take it to your gathering. You can leave it on low and let people serve themselves. Because of the sweet peppers and baked beans the chili is sweeter, like Sloppy Joe. It’s great with tortilla chips, or crusty bread. And because it’s made with bison and with vegetarian baked beans, it’s probably lower in fat and cholesterol.

Irish Whiskey Cake

irishwhiskeycake

This recipe is modified from a recipe in “Traditional Irish Recipes,” by George L. Thompson and a recipe I saw in a newspaper, but can’t remember where. Basically, you’ll need a pound cake (I used Sara Lee), a cup or more of Irish whiskey (I used Powers), a large box of vanilla pudding (the kind you cook), jam or preserves (I used lo-cal strawberry from Aldi), and heavy whipping cream. You’ll also need a nice glass, or crystal bowl, to layer the cake in.

Cut the pound cake in slices and arrange flat on a couple plates. Sprinkle/pour Irish whiskey on both sides of slices – depending on your taste you can moisten, or really douse the cake. Let it sit for a bit while you cook the pudding. The pudding called for 3 c. milk and I substituted 1/2 c. of that with eggnog. It could have used more. Take pudding off burner and let cool. Skim the top before you build the cake. To build the cake: Spread each cake slice with generous layer of preserves, then layer bowl with cake slices and pudding, ending with pudding. Whip a cup or more of heavy whipping cream with a little sugar to sweeten it and top the cake with a thick layer of whipped cream. Using real whipping cream makes a nice thick, not to sweet topping (as opposed to canned or frozen topping). Chill in refrigerator until you serve it. Use a spatula to cut and serve. It held together like a cake – which was surprising. It was also delicious.

Easy New Year’s Eve Appe-Tarts

  • 2 tubes refrigerated crescent roll dough (8-roll size)
  • Saga blue cheese
  • 5 oz. bag Emerald Glazed pecans
  • Fresh-made whole cranberry sauce

I made fresh cranberry sauce for these. Recipe’s on the bag of fresh cranberries, but I used 1/2 c. white and 1/2 c. brown sugar. I also added a tablespoon or so of apricot preserves and some pear liqueur to add some extra flavor. These tarts are fun and simple to make right at the party if you want. If you have kids around, give them some peanut butter, jelly and chocolate chips (or whatever they like) and let them join in and make their own tarts.

Separate the crescent dough triangles. Spread with blue cheese, cranberry sauce and top with pecans. Roll up, or fold, and pinch the dough to seal the tarts. Arrange on an ungreased cookie sheet. Bake as directed until golden brown. I think it was 10-12 minutes in a 350 or 400-degree oven. Watch out! The filling is hot, so let them cool a bit while you make the cocktails. Bombay Sapphire Martinis made a great cocktail pairing.

Fudge Filled Slice-N-Bakes

Fudge Filled Slice-N-Bakes

Quik, Eezzy, Yummy

I said in the last post that I was going to try upgrading the stand-by slice-n-bake cookies and if I was successful I’d report my findings.

My Aldi slice-n-bake Holiday Cookies with the built-in candy canes were delicious and a bargain at $1.99. But when I decided to bake a second batch for Xmas Day I wanted to add a bit of a personal touch. So when I spied the Chocolate Buttercream Frosting recipe on the back of my (Aldi’s) Baker’s Choice baking cocoa, I thought, hmmm, sugar cookies sandwiched with fudge. Kind of like, as my mother pointed out yesterday, a Berger Cookie (a Baltimore favorite – it’s a cake-like vanilla cookie slathered with a pile of hardened dark chocolate icing, www.bergercookies.com).

They were a hit, as you can see from the photo of the almost empty tin. The decorated slice-n-bakes looked great, the soft, chocolaty icing was the perfect counter point to the snap of the sugar cookies, and the icing oozing out the sides gave them that homemade appeal.

So, if you don’t have time to mess with making a bunch of from-scratch holiday cookies but want that personal touch for family gatherings and holiday parties, this is a quick and easy alternative. (Try different kinds of cookies combined with different icings.)

Use any brand slice-n-bakes you want. Here’s the recipe from the cocoa tin:

Chocolate Buttercream Frosting

  • 6 T softened butter
  • 1/2 c. baking cocoa
  • 2 2/3 c. confectioner’s sugar (I used 2 cups)
  • 1/3 c. milk
  • 1 t. vanilla extract (use real vanilla extract if you can)

In a small mixing bowl, cream butter. Add cocoa and confectioner’s sugar alternately with milk. Beat to spreading consistency (I made it thick to stand up to the cookies). Blend in vanilla.

(With one tube of slice-n-bakes and this icing recipe I made 18 sandwich cookies.)

Best Wishes for a Happy New Year and…

Chow for Now!