Wednesday, July 28, 2010

Egg Obsession

Ask anyone that knows me well, and they will tell you that I periodically go on what I call a Quest for Knowledge. They simply call it Obsessing.
Well, my latest quest is all things eggs. Egg coddlers, cups and spoons. I purchased a few egg coddlers, oops, now I have a collection! Found out I already owned an antique egg spoon. I only have one egg cup, its all I could find at the time. I used it for the first time today and realized, the dorky butterfly on it is a handle so I don't burn my fingers while digging for eggy goodness!
I am able to purchase the most incredibly flavorful eggs from my local Co-Op (coop, get it?) and have been having the most enjoyable breakfasts lately.
EBay seems to be a great place to find coddlers and cups, but I plan to make a trip to my local antique barn to look for more.

Here are some instructions and recipes for to use with your coddlers and cups.

Soft Boiled Egg
Get a small saucepan of water boiling, make sure water completely covers egg. While water is boiling carefully lower eggs with a spoon into the water. Cover, turn off heat and let sit 3 to 5 minutes.
If you find your egg softer than you would like, I just pop it in the microwave for a few seconds. I like mine med hard, just when the yolk gives in and solidifies.

Coddled eggs

1 or 2 eggs
Shaved Ham
Shredded cheese
Chopped parsley and chives

Spray the inside of your coddler with Pam or butter it.
Crack one or two eggs carefully into it, depending on the size of your coddler. Don't use jumbo eggs, it wont leave room for anything else!
Sprinkle a little salt and pepper or I use Sylvias Soulful Seasoning.
Top that with some shaved ham, shredded cheese and chopped parsley and chives. Gently screw on the lid, but keep it loose.
Lower the coddler gently into a pan of simmering water that comes 3/4 of the way up the coddler.
Two eggs will take at least 10 minutes, depending how hard you want the yolks. One egg may only take 6 minutes, depending on how hard you like your yolk.
I remove the lid to check on the eggs, remember the coddler holds heat, so they will continue cooking for a bit after you remove them from the water.
Remove your coddler from the water, using a fork through the metal loop on the lid.
Let sit for a bit while you make and butter your toast.
Gently unscrew the lid, plunge in your spoon, take a dip with your toast 'soldier' and enjoy, yum!

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Thursday, July 22, 2010

Easy As Lemon Pie

Love this recipe. Comes out right every time and once the ingredients are assembled, comes together rather quickly.

Graham crust

1 pack graham crackers, crushed fine
6 tbsp butter, melted
1/4 c powdered sugar

Mix, press into pie plate and bake at 375 for 15 minutes.

Lemon pie

1 c sugar
2 tbsp flour
3 tbsp corn starch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks

Whisk sugar, flour, cornstarch and salt together in pan.
Stir in lemon juice and zest. Cook over medium heat, stirring constantly until comes to boil.
Stir in butter.
Place yolks in a small bowl and whisk in 1/2 c of lemon mixture, whisk that mix back into pan.
Bring to boil and continue to cook until thick, stirring constantly.
Remove from heat, pour into crust.

I top this pie with cool whip because *sigh* its what my husband loves. But I think whipped sweetened cream would be great, or nothing at all! Just eat it like that, straight from the pan!

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Wednesday, July 21, 2010

Thanks Donna...

For catching that!

Yes, please add 2 1/2 c all purpose flour to the cake ingredients for the banana cake.
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Thursday, July 15, 2010

Banana cake with peanut butter frosting

I had over ripe bananas, buttermilk that needed to be used and lots of peanut butter. What to do? Make a cake!
This was truly one of the easiest cakes to make, from beginning to end.

Banana Cake
2 c sugar
3/4 butter Crisco
3 beaten eggs
1 tsp each baking powder, baking soda
1/2 c buttermilk
1 1/2 c mashed bananas
2 tsp vanilla
1/4 tsp cinnamon (optional)

Mix all in large bowl and beat for 3 minutes. Pour into greased cake pans or 9 x 13 pan and bake for 25 - 30 minutes. Cool on wire rack.

Peanut Butter Frosting
3 c powdered sugar
1/2 c peanut butter
1 tsp vanilla
Enough milk to make spreadable frosting

Beat all ingredients together, frost cooled cake.

I hope you try this and I hope you like it!
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Tuesday, July 13, 2010

My little harvest

I did get a late start on my garden this year, but I'm just grateful the weather cooperated and I even have one instead of the scientific experiment in fungi and disease as was last years garden.
Its enough for lunch and a start on the peppers I freeze for winter spaghettis, chilis and quiches.
Hopefully, this is just a small taste of what's to come!
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Monday, July 12, 2010

Shrimp Garam

When you diet, you want flavor, you NEED flavor since you're eating smaller appropriate portions, every bite counts so every bite must have flavor!
So I came upon this shrimp garam masala recipe. Oh my, its wonderful! So easy and relatively fast, serve over steamed long grain rice, or splurge and make jasmine rice! I froze the leftovers in portions and they thawed and reheated beautifully.

This is a simple, mild and basic garam masala recipe. Its seems to be one of those recipes where every family has their own. Adjust the components to your own taste. As always, fresh spices are best and fresh and freshly ground spices even better.
In the shrimp recipe, I didn't have garlic ginger paste, so I used equal parts fresh ginger root and garlic clove, mashed to a paste.

Garam masala

1 tbsp ground cumin
1 1/2 tbsp ground red chile
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp cinnamon
1/2 ground cloves
1/2 ground nutmeg

Shrimp Garam

1 onion, chopped
1 tbsp garlic ginger paste
1 tsp salt
1/2 tsp tumeric
1 tomato, finely chopped
2 lbs med shrimp, shelled and cleaned
1/4 c water
1 tsp garam masala
1 tbsp finely chopped cilantro

Saute onion and add ginger garlic paste, salt, tumeric, tomato. When onion is soft, add shrimp. When shrimp is pink, add water and garam masala, cook until thickened, stirring constantly but don't over cook shrimp. Serve over rice, garnish with cilantro. If you would like this dish spicier, add more red chili or even cayenne to suit your tastes. There is a lot of leeway in the spice area.
(Of course, since I am Asian, I added a dash of soy sauce)
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