We had this egg dish the other morning for breakfast. I'll post the original recipe first, then add my revisions.
Egg Pizza
4 oz. softened cream cheese
4 eggs
1/3 c. heavy cream
1/4 c. parmesan cheese, grated
1 T. chives
1/2 t. Italian seasoning
2 c. shredded mozzarella cheese
1/2 t. chopped garlic
1/2 c. tomato or pizza sauce
1 c. mozzarella cheese, for topping
Additional toppings to taste
Preheat oven to 375. Beat together cream cheese and eggs until smooth (I used a blender). Add cream, parmesan cheese and spices.
Grease a 13 x 9 pan, spread 2 c. shredded cheese in dish and pour egg mixgture over.
Bake at 375 for 30-35 minutes. Remove from oven.
Spread with sauce, add toppings and cheese. Bake until brown and bubbly.
---------------------
I was certain I had a can of tomato sauce in the cupboard, but I didn't. And I didn't realize that until I had pulled the crust out of the oven. So, I plopped a tomato in the blender, along with some pepperoni and parmesan cheese to thicken it up. It worked pretty well. I also had used up all of my mozzarella cheese on the crust before realizing I would need some for on top. So, I sprinkled some more parmesan on top.
Madeline and I both really like this, and I think Dave liked it heated up the next morning. Grace & Henry weren't that enthused. I think they would have liked it better if they hadn't had to taste the pepperoni in the sauce. Next time, I'll probably have half with just black olives, and half with some more interesting toppings.
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Wednesday, September 16, 2009
Tuesday, September 1, 2009
Boiled Eggs In The Rice Cooker!
So, I was able to replace my rice cooker with an older model, National Brand 10 c. cooker ($4.99 at Goodwill - it took almost a dozen thrift store trips to find a decent one). It works pretty well, although the rice seems to get darker on the bottom than it did in my last cooker.
As I was looking around on the internet for information on National (a division of Panasonic) rice cookers, I came across an interesting hint. When you're cooking rice, or whatever, you can add eggs along with it, right on top, to get hard boiled eggs. I tried an egg and it worked. I think I'll like this trick especially for when I make oatmeal in the rice cooker, and want to have some added protein along with it.
As I was looking around on the internet for information on National (a division of Panasonic) rice cookers, I came across an interesting hint. When you're cooking rice, or whatever, you can add eggs along with it, right on top, to get hard boiled eggs. I tried an egg and it worked. I think I'll like this trick especially for when I make oatmeal in the rice cooker, and want to have some added protein along with it.
Monday, July 27, 2009
Camping With a Rice Cooker
So, we went camping again last weekend. I really don't like to spend much time cooking or cleaning up while camping. Since I knew we were going to have a campsite with electricity, I decided to take our rice cooker along to do the majority of the cooking. We still used our cookstove to heat up water, but I didn't get out any other pans.
The food was a hit with everyone.
Here were our breakfasts:
RICE COOKER SCRAMBLED EGGS
I had mixed 6 eggs together before we went camping, and froze them flat in a ziploc bag. I had also put some ham cubes in ziploc, maybe 1/2 c. cheese in a baggie, and 2 T. butter in a little sandwich bag. When it was time to cook, I put the butter in and let it melt a little, then I added the ham to mix it with the butter a little. I poured the eggs in and stirred. It cooked pretty fast, maybe about 5 minutes, with me stirring it every couple of minutes. Then I added the cheese, stirred and let it all mix together. (This would have been great by itself, but I had about 1 1/2 c. leftover shrimp and rice that I stirred in until it was warm. Very good.)
RICE COOKER COCONUT RICE PUDDING
3/4 c. rice
1 1/2 c. water
1/4 t. salt
2 cans coconut milk
1/2 c. sugar
Cinnamon
Cook the rice, water and salt in the rice cooker. When rice is done, stir in the coconut milk and the sugar. Cover and turn the cooker back on. After maybe 15 minutes, start checking and stirring the rice every 5 minutes or so until it has the right consistency. I don't remember how long this took, but it didn't seem too long. It was a big hit and very filling.
RICE COOKER OATMEAL
The day before we left home, I soaked 2 c. oatmeal with 2 cups water and 2 T. yogurt in a bowl on the cupboard. Before we left, I put it in a ziploc, and then into the cooler. We used it 3 days later. When it was time to cook it, I emptied the oatmeal ziploc into the rice cooker and then added a can of coconut milk. It did not take very long to cook at all, maybe 5 minutes, and I liked the consistency. I served it with dried cranberries and some half and half. (I had planned on having it just plain, but I happened to be in a grocery store the day before we had it and I splurged on a small container of half & half)
I like this method of making oatmeal. I think during the school year, I'll set it up in the rice cooker (using water instead of coconut milk) the night before so Dave can turn it on when he gets his coffee. That way, he can have fresh oatmeal without having to work for it, and it will stay warm for the rest of us.
BONUS RECIPES:
SHRIMP & RICE
Before we had left home, I'd cut up a green pepper and onion and placed them in a baggie. We also had a quart sized baggie of cut up broccoli.
Put in rice cooker:
1 stick of butter
onion and pepper - let it cook for a minute or two.
Add:
1 1/2 c. rice
1 can broth
Bag of broccoli
1 lb shrimp
Old Bay Seasoning
Turn cooker on, stir, and let it cook. You might want to add the shrimp close to the end so it doesn't get too chewy.
RICE COOKER MACARONI AND CHEESE
In rice cooker, add:
2 c. uncooked macaroni
1 c. broth
1 c. milk or cream
Ham cubes (optional)
Broccoli (optional)
Cook until the macaroni is done. Then, add:
1 1/2 c. shredded cheese
2 T. butter
Salt & pepper
Stir and keep warm until ready to serve.
The food was a hit with everyone.
Here were our breakfasts:
RICE COOKER SCRAMBLED EGGS
I had mixed 6 eggs together before we went camping, and froze them flat in a ziploc bag. I had also put some ham cubes in ziploc, maybe 1/2 c. cheese in a baggie, and 2 T. butter in a little sandwich bag. When it was time to cook, I put the butter in and let it melt a little, then I added the ham to mix it with the butter a little. I poured the eggs in and stirred. It cooked pretty fast, maybe about 5 minutes, with me stirring it every couple of minutes. Then I added the cheese, stirred and let it all mix together. (This would have been great by itself, but I had about 1 1/2 c. leftover shrimp and rice that I stirred in until it was warm. Very good.)
RICE COOKER COCONUT RICE PUDDING
3/4 c. rice
1 1/2 c. water
1/4 t. salt
2 cans coconut milk
1/2 c. sugar
Cinnamon
Cook the rice, water and salt in the rice cooker. When rice is done, stir in the coconut milk and the sugar. Cover and turn the cooker back on. After maybe 15 minutes, start checking and stirring the rice every 5 minutes or so until it has the right consistency. I don't remember how long this took, but it didn't seem too long. It was a big hit and very filling.
RICE COOKER OATMEAL
The day before we left home, I soaked 2 c. oatmeal with 2 cups water and 2 T. yogurt in a bowl on the cupboard. Before we left, I put it in a ziploc, and then into the cooler. We used it 3 days later. When it was time to cook it, I emptied the oatmeal ziploc into the rice cooker and then added a can of coconut milk. It did not take very long to cook at all, maybe 5 minutes, and I liked the consistency. I served it with dried cranberries and some half and half. (I had planned on having it just plain, but I happened to be in a grocery store the day before we had it and I splurged on a small container of half & half)
I like this method of making oatmeal. I think during the school year, I'll set it up in the rice cooker (using water instead of coconut milk) the night before so Dave can turn it on when he gets his coffee. That way, he can have fresh oatmeal without having to work for it, and it will stay warm for the rest of us.
BONUS RECIPES:
SHRIMP & RICE
Before we had left home, I'd cut up a green pepper and onion and placed them in a baggie. We also had a quart sized baggie of cut up broccoli.
Put in rice cooker:
1 stick of butter
onion and pepper - let it cook for a minute or two.
Add:
1 1/2 c. rice
1 can broth
Bag of broccoli
1 lb shrimp
Old Bay Seasoning
Turn cooker on, stir, and let it cook. You might want to add the shrimp close to the end so it doesn't get too chewy.
RICE COOKER MACARONI AND CHEESE
In rice cooker, add:
2 c. uncooked macaroni
1 c. broth
1 c. milk or cream
Ham cubes (optional)
Broccoli (optional)
Cook until the macaroni is done. Then, add:
1 1/2 c. shredded cheese
2 T. butter
Salt & pepper
Stir and keep warm until ready to serve.
Sunday, May 10, 2009
Asparagus Sausage Frittata
I forgot to post about yesterday morning's breakfast. I had about 8 stalks of asparagus from the garden. I washed then broke them into bite sized pieces. I steamed them in an 8" stainless steel frying pan with a minced clove of garlic, maybe a little over a tablespoon of olive oil and about 2 tablespoons of water. I let that go for about 3 minutes. Then I added about 1/2 c. of leftover cooked sausage, and let the water cook off with the cover off.
While that was going on, I mixed 6 eggs with about 1/4 c. parmesan cheese (not from the can), maybe 1/4 c. cream, some salt and a little basil. When the water had evaporated, I added the egg mixture to the frying pan and let it cook about a minute, until the edges were starting to set. Then, I topped it with cheddar cheese and let it cook in a 400 degree oven for 12 minutes, until set.
It's supposed to flip nicely onto a plate for an elegant presentation. Unfortunately, I have some kind of genetic abnormality that makes it impossible for me to flip frittatas or roll out pie crust or cookie dough. So, it wasn't beautiful, but it tasted very, very good.
I adapted this from How To Cook Without A Book, one of my favorite cookbooks.
While that was going on, I mixed 6 eggs with about 1/4 c. parmesan cheese (not from the can), maybe 1/4 c. cream, some salt and a little basil. When the water had evaporated, I added the egg mixture to the frying pan and let it cook about a minute, until the edges were starting to set. Then, I topped it with cheddar cheese and let it cook in a 400 degree oven for 12 minutes, until set.
It's supposed to flip nicely onto a plate for an elegant presentation. Unfortunately, I have some kind of genetic abnormality that makes it impossible for me to flip frittatas or roll out pie crust or cookie dough. So, it wasn't beautiful, but it tasted very, very good.
I adapted this from How To Cook Without A Book, one of my favorite cookbooks.
Subscribe to:
Posts (Atom)
