Sunday Brunch- Crab Omelet

I love to brunch! And I usually overeat when we go out to brunch so cooking at home on a Sunday morning is usually where you’ll find me. I recently had the Isle of Palms Egg Benedict at Acme Lowcountry Kitchen on the Isle of Palms, SC and it was delicious! Crab cakes and poached eggs is a win. I thought I would use this dish as an inspiration to create a spinach & crab scramble.

scramble

The Harris Teeter I shop at has small containers of crab at the fish counter. The fish guy told me to get the cheapest version since I was using it for a breakfast dish (he wasn’t quite sure of my egg plans) so I went with his recommendation. I think next time, I will go with the crab that’s one step above the basic for a better crab flavor.

Spinach & Crab Scramble- makes enough for two people

Ingredients
1c fresh spinach
6 small cherry tomatoes, sliced in half
3-4 eggs, beaten
1/4c crabmeat
2 strips of crispy bacon torn into pieces
salt and pepper
olive oil

eggs

Place a medium sized sauté pan over medium heat. Swirl with just a bit of olive oil. When the pan is hot, add the spinach and sauté until wilted. Add the tomatoes and cook for a few minutes. Pour the beaten eggs into the pan and sprinkle the crab and bacon on top. Cook the eggs until scrambled and voilà! Breakfast is ready!

If you’re wondering how to make the most perfect breakfast potatoes, here you go!

Breakfast Potatoes

Ingredients
2-3 yukon gold or red potatoes, peeled and diced
olive oil or bacon fat
spices such as cumin, adobo seasoning, cayenne, pepper, Penzeys Forward

Use the same pan you cooked your bacon in (I use cast iron) on medium to medium high heat. I usually remove the bacon fat then add back 1-3 tsp into the pan. Into the hot pan add the potatoes. Sauté for 5-10 minutes or so then add spices. I sprinkle a little of all of the spices listed above and never measure. Add less to start and more later if needed. Cook until potatoes are cooked through, stirring intermittently.

If you like peppers and onions in  your breakfast potatoes, add them after you add the spices or once the potatoes are cooked about halfway.

If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Hi Five for Friday!

Happy Friday! I’m excited to share a few photos from my trip to Atlantis this week. Half of the trip was a mini vacation and the other half was A LOT of work! No complaints here, however. The Bahamas in January? I’ll take it every time.

room with a view

1. Room with a view! I loved waking up each morning and checking on the turtles in the Turtle Pond below. We could also see the ocean which was peaceful. The weather was, for the most part, pretty good despite this cloudy pic.

beach

2. No filter needed for this beach pic!  We were able to find a little spot away from the crowds for an afternoon of soaking up the January sun.

fish faces

3. fish faces! There were so many aquariums around Atlantis. In fact, one of the water slides went through the shark tank!

4. We attended a Junkanoo Beach Party where there was a parade of dancers and costumes. How cool!
(sorry for the iPhone video, I’m still trying to learn techie stuff)

Sisters

5. Before the white party, so glad I got to hang with my sister a little bit in the Bahamas!

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Meatless Monday Options

I’m back on Meatless Mondays! And I’m always looking for new vegan or vegetarian recipes to try. If you have any, send them my way by leaving a link to an awesome recipe in the comments! Here are some of my suggestions for you!

Spring Rolls

Spring Rolls- this recipe includes shrimp but you could make it totally veggie by omitting it, just add more cucumbers, red peppers, and carrots!

Sriracha Noodles

Sriracha Noodles

Mexican Quinoa

Mexican Quinoa- makes great leftovers too!

vegan chili

Vegan Chili- perfect for these chilly winter days

Sweet Potato Quinoa

Sweet Potato Quinoa- yes, that is kale you spy

falafel

Falafel- this recipe makes a lot but the falafels are great the next day if stored in the fridge, put them on a salad with a few pita chips for crunch.

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Sunday Brunch- Healthier Quiche

Well, it’s the New Year and much like the 38% of resolutioners, I’m eating a bit healthier this year. Cooking Light, dot com or magazine, is my go-to for healthy recipes. I’ve made quite a few of their recipes and they all have turned out great! I mean it when I say these healthy versions are not lacking in flavor, ease, or satiety.

Ben and I have created a goal calendar that has a new healthy goal every two weeks. We are drinking a lot more water than we used to, cut out fast and fried foods, re-adopted Meatless Mondays, eating more salads & veggies, and trying to hit the gym at least 3/4 times a week. We are also foodies so Cooking Light is helping to satisfy our cravings with lower calories.

quiche

I love to make quiches for a few reasons- they seem fancy and the leftovers are great! I already have posted a Spinach Mushroom Quiche recipe on my blog, but this one is a little different and a lot healthier. The original recipe only has 235 calories per slice. Of course, I adapted the recipe a little bit to make it my own. I also had a frozen pie crust so I used that instead of making the oat crust. Here is my version:

Mushroom and Spinach Quiche

Ingredients
1 frozen pie shell
1 cup chopped leek
1 1/4 cups sliced mushrooms
1 cup evaporated fat-free milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large egg whites
2 large eggs
3c fresh spinach (1 package)
1/4 cup (1 ounce) finely shredded Gruyêre or Swiss cheese

Preheat oven to 375°.

Set out frozen pie shell so it comes to room temperature.

To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Add mushrooms; saute for 5 minutes. Remove from heat; spoon into a bowl. In the same pan, sauté the spinach until winter. Remove from heat.

Combine milk and next 7 ingredients in a blender, and process until smooth. Add to mushroom mixture, and stir well. Stir in spinach. Pour into prepared crust, and sprinkle with Gruyêre cheese. Bake at 375° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.

quiche

Ok, so the real reason I wanted to make a quiche was for a chance to use my new Christmas present!

If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Hi Five for Friday!

Happy Friday! It’s a late post for me today because I’ve been trying to get ready for…

Atlantis

1. The BAHAMAS! You know I’m always up for a work trip and this time it’s to the Atlantis. My freshly painted toes are so ready to soak up some sun! I can’t wait to share more delicious food with you from the islands!

quiche

2. I made an awesome healthier version of spinach-mushroom quiche this week. Look for the recipe on the blog over the weekend. You have to try this if you like quiche, you won’t miss a thing! Well, except maybe bacon.

doodles

3. These two doodles are the cutest. They are the best doggies to cuddle with and I’m so glad I get to spend time with them on the weekends. Isabelle and Sylvie are both one and maturing with age.

red snapper

4. Going along with my eating healthier theme is this delicious meal: red snapper, couscous, and green beans. This was super easy to make (less than 30 minutes) and tasted so light and fresh. I’ll be sharing the recipe soon!

Paella

5. I asked Ben what he wanted for dinner last night and he said Paella, so that’s what he got! We love to watch Worst Cooks in America and they made paella this week so I thought if they could do it, so could I! And it tasted as good as my favorite Paella at Barsa!

 

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Homemade Pickles Part Two- Cucumbers

pickles

 

Part two of our pickling experiment is cucumbers! Honestly, I was a little worried that these wouldn’t turn out or I wouldn’t like them…I am a Vlasic Dill Pickle girl and in my mind, it was pretty hard to beat that. I’ve had fancy pickled cucumbers in restaurants before and they just didn’t do anything for me. Take it or leave it…and I’d usually leave it. Well let me tell you, these homemade pickles are delicious. The flavors are so fresh and the consistency of the pickle is exactly like the store bought version. These pickles are also very easy to make, I see frequent pickling in my future!

pickles

Again, the bones of this recipe came from my new Thug Kitchen cookbook however I changed it up just a bit.

Quick Pickled Cucumbers- makes enough to fill one quart jar

Ingredients
1-2 medium cucumbers
1/2tsp salt
1tbsp dried dill
1tsp dried oregano
1 bay leaf
1/2tsp cumin seeds
2 garlic cloves, smashed
3/4c distilled white vinegar
1/2c apple cider vinegar
1/2c rice vinegar

Cut the cucumbers in half lengthwise then cut each half into spears. Put the cucumber spears into a bowl with the salt. Rub the salt into the cucumbers with your hands or a spoon. Let sit. Bring the vinegars, herbs, spices, and garlic to a boil in a medium saucepan. Add the cucumber spears and simmer until they are slightly tender but still have some crunch, 3-5 minutes. Turn off the heat and pour mixture into a quart sized mason jar (an old spaghetti sauce jar would work just fine too). Let it sit on the counter until cool enough to put in the fridge. Refrigerate overnight before serving. Will keep for 3 weeks in the fridge.

If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Homemade Pickles Part One- Carrots & Cauliflower

Ben loves the pickled carrots in one of the olive mixtures on the olive bar at the grocery store. He also loves to try home-making a lot of things we purchase pre-made/packaged at the store and one day it was pickled carrots!

pickled carrots

For my birthday this year, Ben surprised me with the new Thug Kitchen cookbook! I was so excited to get this cookbook before it came out, then I forgot about it which made it a really awesome birthday present! After reading through it the first time, I didn’t even realize that it’s a vegan cookbook. There are so many delicious sounding recipes! However, if you are offended by foul language, this may not be the cookbook for you.

Thug Kitchen Cookbook

The first recipe we tried from this cookbook was “Spicy Pickled Carrots.” Of course, I modified it a bit, but they turned out great. I have made them twice so far in addition to “Quick Pickled Cucumbers.”  Here is my version of the spicy carrots.

Spicy Pickled Carrots and Cauliflower- makes enough to fill one quart jar

Ingredients
3-4 medium carrots
1/4-1/2 head of cauliflower, broken into bite sized pieces
2 jalapeños
1 1/2 cups distilled white vinegar
1c apple cider vinegar
2 tsp dried oregano
2 bay leaves
1tsp cumin seeds
1/2tsp dried dill
1/2tsp ground pepper
1/4c slivered white onion
3 cloves garlic, smashed
1/2tsp salt

Cut the carrots and jalapeños into coins, no thicker than 1/4in. Bring the vinegars, herbs, spices, onion, garlic, and salt to a boil in a medium saucepan. Add the carrots, cauliflower, and jalapeños and simmer until they are slightly tender but still have some crunch, 5-10 minutes. Turn off the heat and pour mixture into a quart sized mason jar (an old spaghetti sauce jar would work just fine too). Let it sit on the counter until cool enough to put in the fridge. Refrigerate overnight before serving. Will keep for 3 weeks in the fridge.

pickles

If you try this recipe, leave a note in the comments to tell me how it turned out! I’d love to hear from you!

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Filed under How-To, Snack Foods, Vegan