Posts tagged ‘supper’

January 9, 2014

Mushrooms with Poached Eggs and Crusty Bread

Before we get started, it is important to learn how to poach an egg. I had to learn a year or two back, and I cannot go back to ife before I knew how to do such a fabulous thing like poaching eggs. So live a full, complete life and learn this necessary life skill my friends, I implore you! – – How to Poach an Egg from the Kitchn

There are not many things in life I enjoy more than a poached egg, bread and mushrooms. The earthy and simple flavors of this vegetable adds to a simple. balanced, perfect breakfast. I am such a fan of breakfasts that I would eat this dish anytime and for any meal. The crustier the  bread, the better in this situation. The nooks and crannies of it will absorb the sauce of the paoched egg, and it will be a flavor explosion in your mouth.

Serves 2


2 cups mushrooms, washed, rubbed dry and chopped, sauteed in olive oil for 5-8 minutes on medium heat until soft, with a couple teaspoons of olive oil

2 tablespoons scallions, chopped

1 teaspoon of fresh herbs of your liking, chopped

4 eggs, poached

1/4-1/2 a crusty loaf of french bread, as desired


Toast your bread if desired. Set some butter out on the table. Use the nice plates. Top sauteed mushrooms with scallions. fresh herbs of your liking, and salt and pepper. Place mushrooms on french bread slices and top with poached egg. Use a fork or your fingers and devour. The simple flavors of this dish are immensely satisfying.






January 2, 2014

Roasted Cauliflower

These thick cauliflower steaks are fabulous next to a green salad, and have enough flavor that you won’t even miss the meat. If you want to make this a vegan meal, you can add nutritional yeast on top or you can use cashew cheddar.


1 head of cauliflower, cleaned, and sliced into thick steaks (about one to one and a half inches, in one head you can probably get 4-5 slices depending on thickness and ease of cutting)

1/2 cup panko bread crumbs

1/4 cup cheese of choice (I used parmesan)

Olive oil, for greasing and for spreading on cauliflower steaks, about 2 tablespoons

Salt and pepper, to taste


Preheat oven to 350 degrees. In a shallow baking dish or parchment paper, place cut cauliflower steaks. Top with olive oil. Top with cheese and panko bread crumbs. Roast for 15-20 minutes.  Top as desired with more cheese, salt and pepper.  Service with a fresh green salad.

This is a simple, perfect recipe that really feels like winter.