Have you tried the cookies?

They are oatstanding.

I know I haven’t said it in a while, but it’s still as true as ever…I love oatmeal. All ways. I have moved away from it of late; but I’ve come to realize that it’s been TOO long. Last week I had such an intense craving for oatmeal that I broke down and bought some while I was out! It wasn’t great…but it was exactly what I needed. And I’m pretty sure I’ve eaten it every day since….and not even fancy. It has just been a bowl of oats that I cooked. That’s it. No milk. No sugar. No fruit or nuts. Just. Oatmeal. Plain.

I know. Talk about hardcore.

This morning, with the lovely break in the hot and steamy weather, I broke out the oatmeal and decided to make something savory and wonderful.

Nothing fancy. Just easy. Oatmeal. Eggs. Peppers and onions.

Savory Oatmeal Bowl

Ingredients
1/4 c quick oats
1 egg
1/4 onion, sliced
1/2 pepper, sliced

Method

  1. Saute the peppers and onions until soft. Season with salt and pepper.
  2. Crack the egg in the same pan. You don’t have to remove the veg. Cook anyway you find most delicious. I personally like over-easy. Season with salt and pepper.
  3. While the egg is cooking, cook the oatmeal. I do it in the microwave, just because it’s quick and easy.
    1. Place oats in a microwave safe bowl or dish.
    2. Cover with the appropriate amount of liquid.
    3. Microwave according to package instructions. o1
  4. To assemble: Once the oats are done, place the cooked egg, onion and pepper slices on top. If desired, drizzle with sriracha or ketchup. Enjoy.  o2
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That damn aluminum…

It foiled my plans!

That moment when you do something ordinary and it tastes extraordinary! What am I blathering on about? Home-roasted pumpkin seeds. I know, I know, it’s not a novel concept. It’s been done. For years. But not by me, you see!

And let me tell you: De-licious. Crispy and nutty with a hint of popcorn flavor. And talk about simple. I am clearly tardy to the DIY pumpkin seed party, but I think that was because I was given the wrong directions. And yes, I mean that both metaphorically and literally. I cooked with a lot with pumpkin in New Zealand, and I did my very best to use up every part of it. I tried roasting my own seeds on several occasions, and as you might have guessed, those attempts did not turn out very successfully. Whether they came out too burnt, or not cooked enough, I ended up feeding the birds quite a bit. It seemed that my pumpkin seed career was not meant to be; until now.

Now, I know what you’re thinking…but I can just buy pumpkin seeds. Sure you can get them pre-hulled, or pre-roasted with the shells still on, but that usually means your tongue is going to shrivel up because of the salt content; or is that just me? And yes, you can get them unsalted. But… if you are doing something with a fresh pumpkin, the real question is why be wasteful? Use those seeds!

Anyway, here is the recipe so you too can snack on some delicious pumpkin seeds. Don’t let those little delicious bits go to waste! I did mine just as the recipe says, but you can season them with whatever you’d like. I’m thinking the next time is going to be with a little cinnamon, or curry powder. Mmmm, the possibilities.

Roasted Pumpkin Seeds
Recipe from Simplyrecipes.com

Ingredients
Pumpkin seeds, rinsed with all pulp, string and other gunk removed
olive oil
salt

Method

  1. Measure the clean pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier.
    seed 1
  2. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes.
  3. While the seeds are simmering, preheat your oven to 400°F.
  4. After the 10 minutes are up, remove the pot from the heat and drain. Pat the seeds dry.
  5. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
    seed 2
  6. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Make sure to keep an eye on the pumpkin seeds so they don’t get over toasted.
  7. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. You can either crack to remove the inner seed or eat whole.
    seed 3

What day do eggs hate most?

Fry-day!

Wasn’t that egg-celent? I like starting off posts with a recipe-related pun. It makes me smile; hopefully it makes you smile, too. Otherwise…what are you doing here?!

Today’s recipe has to do with Avocados. Boy do I love me some avocados, clearly.

100_1747I had some quickly ripening avocados in a bowl and frantically thought about what I was going to make with them. And then it hit me: bake ’em. I had seen on Pinterest a few times that whole bake an egg in an avocado thing and decided to give it a go. Totally. Worth it.

Baking avocados (and not in a baked good, like cake) was something I’ve never done before. I can’t even explain the level of deliciousness they attained. It became, if possible, even more creamy, rich, and savory. The egg was perfect, too, with a nice runny yolk that swirled into the avocado and made it even more decadent. I know ‘decadent’ is usually reserved for sweets…but, it absolutely works here.

I had a left over homemade tortilla, I baked up the eggs/avocado, cut up some tomatoes and Egyptian Onion, threw on some Sriracha and chia seeds and chowed down.  Very satisfying. With a breakfast like this, how can my day not be full of sunshine (and hard-work that I’m absolutely ready for?)

I will warn you: scoop out a little of the avocado flesh before you place the egg in. Otherwise it will overflow.

My avocado halves were on the small side, so one egg filled both, and overflowed a bit. Maybe you are better with visual/spacial activities than I am….but beware. Don’t waste those delicious eggs! And make sure to disinfect your work surface thoroughly afterward. Just in case.

I used a cupcake tin to hold my avocado halves. This prevented them from tipping over and spilling.

I also feel that, despite each recipe that I’ve come across telling me otherwise, 1 avocado can feed 2 people. Maybe you want to eat an entire avocado/egg yourself. But, if, like me, you want some bread in there, and maybe some fruit, I chose the half option. So, this recipe can either be for 2 or 4. Your choice. See how you’re feeling.

Baked Eggs in Avocado Cups

100_1749

Ingredients

  • 2 Hass avocados
  • 2-4 eggs (dependent on egg/avocado size)
  • Dash salt
  • Dash pepper
  • 1 tomato, sliced
  • 2 tbsp Egyptian onion, green onion, or chives (optional)
  • Sriracha
  • 1-2 tsp Chia seeds per avocado half

Method

  1. Slice and pit the avocados, scooping out some of the flesh for each one. Place the extra avocado in a separate bowl. (Maybe make guacamole. Or, throw a little lemon juice in it to prevent oxidation and have avocado toast tomorrow!)
  2. Preheat the oven to 425 degrees.
  3. Place the avocado halves in a cupcake tin.  You want them to fit tightly so that they do not tip over.
  4. Crack an egg into each avocado half. If you can fit an entire egg in there. If not, crack half the egg in one avocado half, and the rest of the egg in the other.
  5. Add some salt and pepper.
  6. Place in the oven and bake for about 15-20 minutes, until the eggs reach you ideal done-ness.
  7. Once cooked perfection, take out of the tins and enjoy as a sandwich, or however you desire.