Posts tagged ‘scallions’

December 20, 2013

Baked Eggs on Gruyere Toast with Scallions and Black Pepper

This can be a beautiful, simple breakfast or brunch, dinner, or lunch. I love eggs. I love how they make just about anything a meal. This is best served on unevenly sliced, imperfectly perfect slices of sourdough or a nice, hearty artisan loaf. Since this dish is baked, it is easy to serve a large crowd (brunch party anyone?). This recipe will serve four people or two very hungry people.

Ingredients

4 slices sourdough bread, or artisan loaf of your choice (this dish would work with any kind of sliced bread)

4 eggs

4 slices of thinly sliced gruyere or any choice of choice (but the flavors of this combination are spectacular)

1 tablespoon of chopped scallions

Black pepper, as desired

Directions

Preheat your oven to 350 degrees. In a baking pan or dish, spray with PAM or cooking spray (I used coconut oil spray from Trader Joe’s but butter or olive oil would also work). Layer the sliced bread on the pan and top with the cheese and one egg per slice of bread. Let the toasts bake for 15-20 minutes until the whites are cooked and the yolk is baked to perfection (which means nice and runny to me but feel free to cook it to your liking). The eggs can also be poached and then placed on the toasts but I haven’t figured out the prettiest poaching method yet!

 

Enjoy!

Top with scallion and black pepper to your liking.

 

xx

RE

July 12, 2013

Buffalo Chicken Quinoa with Blue Cheese Crumbles and Scallions

If you have not noticed already, I don’t post calorie counts, and most of my recipes involve whole foods with limited processing. I do this because I don’t think that I am going to spend much of my life calorie counting, and it did not help me that much when I was calorie counting through MyFitnessPal. I love that it is such a useful tool for some people, but there is a major design flaw, and that is that since it only focuses on numbers, it ignores all the good stuff. For instance, you can eat really well and still be under your calorie count or you can eat something or nothing all day and be under your calorie count. To me, it is not really focusing on a well rounded experience. I know that gluten is a trigger for me, so I steer clear when I can, but since I am not completely intolerant, I indulge once in a while. There are foods that I would definitely suffer for. The mac and cheese with Silk city cheese sauce is one of them. Mac and cheese and all its comforting loveliness is one of my favorite meals. This dish is a buffalo style kind of mac and cheese but it is a quinoa and cheese instead, so it is still incredibly delicious but also keeps you fuller longer, since it is protein heavy. I was inspired by one of the recipes on my Pinterest Board, that led me to this recipe. This is cheesier than what i was craving, since a lot of cheese also makes my stomach pretty unhappy, so I did a very basic version. Feel free to add more cheese if you want it cheesier and follow the Iowa Girl Eats recipe.

Ingredients

Serves 2

1 1/2 cups cooked quinoa

1 cup roasted chicken, or rotisserie chicken 

1/4 cup reduced fat blue cheese crumbles or regular blue cheese, crumbled

1/2 cup plain 0% greek yogurt

1/3 cup Frank’s Buffalo sauce, depending on your taste

1 cup steamed broccoli

Freshly cracked black pepper, to taste

2 tablespoons chopped scallions

Directions

Mix cooked quinoa and steamed broccoli together. Combine the greek yogurt and buffalo sauce in a small pan on low heat. Pour heated sauce over cooked quinoa and steamed broccoli and mix well. Top with freshly cracked black pepper and blue cheese, top with more cheese to taste and scallions for garnish and flavor.

xx

R