CRUSTLESS BROCCOLI & CHEDDAR MINI QUICHES

1 can evaporated milk143641lrg

3 large eggs, beatem

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cup chopped, frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

 

Preheat oven to 350ºF. Grease and lightly flour twelve 2 1/2-inch muffin cups.

Whisk evaporated milk, eggs, flour, salt, and black pepper in medium bowl until blended. Stir in cheese, broccoli, and bell pepper. Spoon 1/4  to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim. Stir mixture frequently to evenly distribute ingredients.

Bake for 23 to 28 minutes until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, plat spatula around inside edges of muffin cups. Carefully remove quiches.

BAKED EGGS WITH CREAMED KALE AND TURKEY BACON

Ingredients

  • 1 unsalted butter
  • 3 slices thick-cut turkey bacon, diced
  • 1 medium yellow onion, thinly sliced
  • dry white wine
  • 2 bunches kale, tough center ribs discarded, chopped
  • Pinch of freshly ground nutmeg
  • 1 heavy cream
  • 8 oz cherry tomatoes, halved (about 1½ cups)
  • ¼ cup grated Parmesan cheese
  • 6 large eggs

Directions

  1. Melt butter in a large skillet with a lid over medium heat. Add bacon and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes.
  2. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed.
  3. Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and ­pepper. Bake until egg whites are set, 25 to 30 minutes.

SALMON & PISTACHIO PATTIES

1 pound boneless salmon filletexps39311_CW1444965D28B

1/4 cup finely grated onion

2 tablespoons chopped fresh parsley

3/4 cup crushed pistachio

3/4 teaspoon salt

1 tablespoon lime juice

3 large eggs

coconut oil (or oil of choice)

DIP

1 cup Greek yogurt plain

1/2 cup crushed pineapple (or fruit/ naturally sweetened jam)

 

Preheat oven to 350ºF

Using hands, flake salmon into chunks. In a mixing bowl, combine salmon with onion, parsley, salt, and lemon juice. Scoop 1/2 coop portions to make patties. Place on a pan and freeze for about 30 minutes.

Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned. Place on parchment papered cookie sheet. Bake for 10-15 minutes.

Blend yogurt and crushed pineapple to make a dipping sauce. Feel free to substitute another fruit.

QUINOA SALAD WITH FRIED EGG

1 cup uncooked quinoa (follow package directions, cook in broth)

2 cups broth (beef, chicken or vegetables)

4 cups thinly sliced romaine lettuce

4 Roma tomatoes, thinly sliced

1/2 bunch cilantro, minced

1/8 purple onion, diced

2 cups spinach, thinly sliced

2 avocados, petted and cubed

1 lime, squeezed

2 tablespoons olive oil

salt and black pepper to taste

4 eggs, fried

In a medium saucepan, cook quinoa according to package directions in the broth of your choice. When quinoa is done cooking, let it sit for 5 minutes before spread on the salad.

While quinoa is cooking, thinly slice the romaine lettuce, tomatoes, onion, and spinach. Wash and rinse cilantro, then mince it. Dice the avocados in small cubes. In a large bowl toss the lettuce, spinach, cilantro, tomatoes, and onion.

After 5 minutes, carefully spread the warm quinoa over the salad and let it sit another 5 minutes to wilt the spinach a bit. Add the lime juice and olive oil, season with salt and black pepper to taste. Cover with a lid and shake vigorously. Uncover the bowl and toss the avocado cubes.

Fry an egg in non-stick skillet on medium heat, cooking until egg whites are set and the yolks begin to thicken.

Serve the salad topped wit an egg. Add extra spicy flavor using a few drops of Sriracha sauce.

 

BEANS & EGGS

1 pound black beans

8 cups water

1/2 small white onion

1 garlic clove, peeled

1 epazote sprig

2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol

1 red onion, chopped

3 chiles de arbol

salt to taste

6 corn tortillas, julienned and fried (or corn chips)

6 large eggs

 

In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans  broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.

Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown.  Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.

Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.

Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.

Serve the eggs atop the cooked beans.