Italian-Inspired Potato Hash

With 2017 well into it's first month, it comes as no surprise that myself, along with seemingly everybody else on social media, is trying to go into the new year with a fresh and healthy perspective. While I have zero interest in eliminating anything from my diet, what I am trying to focus on this year is being more conscious about including fresh and healthy ingredients into every meal, with a big emphasis on balance. I'm never going to give up pastries, cheese, and cured meats, so I have to accept that if I want to make those types of foods apart of my life, I have to be able to compromise by balancing them out with the good stuff. This means lots more fruits and veg, whole grains, pulses, and most definitely a lot more colour! 

With this healthy perspective fresh in my mind, I've been trying to come up with new and exciting dinner options that will allow me to carry through my new diet goals (note that I say the word 'diet' as as in "the food and drink regularly provided or consumed," not in the restrictive sense of the word). As usual, my starting place for creating almost every recipe is by taking a look through my fridge and pantry. With some leftover pancetta and a bag full of mini Blushing Belle potatoes, the idea of a dinnertime hash came to mind. Wanting to stray from a lot of the potato hash recipes I found online, I took the pancetta as my spark for creating a unified theme to the dish. My hash would be Italian-Inspired! By adding in a cubanelle pepper, roasted cherry tomatoes, cannellini beans, and pesto, suddenly my potato hash took on the flavours of one of my favourite types of cuisine. Hearty, comforting, and full of flavour, the hash turned out delicious, and also was fantastic warmed up again the next day as a leftover breakfast. 

A hash is a great starting point for intermediate cooks who are looking to feel more confident and have more freedom in the kitchen. This is a great dish for practicing your knife skills, as well as developing your flavour palate. Play around with my recipe. Sub-in ingredients that you have in your fridge. Don't have cubanelle peppers but you do have a red pepper pepper lying around? Use that! Maybe you prefer sundried tomato pesto to a basil one? Sub that in! Play around with seasoning each aspect of this dish so you can start to learn how to taste and season as you go. If you don't use pinch bowls, start! Feeling your spices as you add them in will give you a better feel for exactly how much you're adding, and will overall make you a much better cook. If you don't already use kosher salt and are still using table table salt, this is also a great time to make that switch. Coarse kosher salt allows you to really feel the grains between your fingers, once again, allowing you to get a better sense of how much you're adding.

Ingredients:
1 dry pint cherry tomatoes
1/4 medium onion, sliced

1 Tbsp olive oil

1.5 lb Blushing Bell Mini Potatoes, diced
1/4 cup pancetta, diced
1/4 medium onion, diced
1 cubanelle pepper, seeds removed and diced
1/2 cup canned cannellini beans, drained and rinsed
4 Tbsp basil pesto (I used a homemade basil and walnut pesto, but you can use what you have!)
salt and pepper
eggs for serving

Directions:

1. Preheat oven to 400ºF.
2. Toss together tomatoes with sliced onion and season generously with salt and pepper. Spread evenly on a baking sheet and bake until charred and wrinkly, about 10-15 minutes. Set aside.
3. While tomatoes are cooking, prepare potatoes. Add potatoes to a large pot and fill with enough water to cover potatoes by at least 1-inch. Generously salt water. Bring to a boil, reduce heat to simmer, and cook for 5-minutes. Drain immediately. Set aside.
4. In a large skillet set to medium heat, add pancetta and cook until fat has rendered and pancetta is crisp. Remove with a slotted spoon to set aside to drain on paper towels.
5. Add diced onion and sweat. Add cubanelle pepper and cook until slightly softened. Add cannellini beans and cook, stirring occasionally until heated through. Season with salt and pepper.
6. Stir in prepared roasted tomatoes, sliced onion, and pancetta.
7. Gently stir in the potatoes and pesto, being careful not to break up the potatoes too much. Season as needed with salt and pepper. 
8. Serve immediately, with each serving topped with a freshly fried (or poached!) egg. 

Listening To:

Kartell - 5 A.M

Arugula & Egg Salad Crostini & How To Get Excited About Choosing "Yes" Foods

You know how every few months I go on a "health-kick" and write about 3-5 posts on my new healthy lifestyle, just to post about how I gorged on pie right after? Yeah, I'm right in the middle of one of those. 

While this may seem to be just another repeat of the same somewhat toxic pattern of healthy vs. unhealthy eating that I've gone through more times than I can count, what sets this time apart is my expectations of myself and my perspective. Previously whenever I would begin a new health kick, I would start by cutting out the bad foods, the foods that were absolute no-no's for my new diet. That, my friends, would be mistake number one. Instead of taking the time to focus on the "no" foods, I should have changed my perspective to get excited about all of the vibrant and flavourful "yes" foods that I was opening up my palate to! How could I ever expect to keep up a healthy diet with such a negative perspective? The trick I've found is to find new ways to get excited about all of those yes foods! 

So how does one get excited about clean eating? I mean, kale and lentils aren't exactly the most thrilling ingredients on paper, so what can we do to encourage ourselves to reach for ingredients that aren't hanging out at the "cool table" as opposed to the easy, ready-to-eat, big flavour bombs that can satisfy in seconds? I believe that for many people, myself included, the key to getting excited about healthy eating is all about convenience and building flavour. 

The only way that I can keep up a healthy diet is by having healthy, flavour-building ingredients right at my fingertips every single day. Sure, that maybe means taking an extra trip to the grocery store each week to stock up on fresh items like leafy greens, fruit, vegetables, and protein, but there are also so many other ingredients that you can keep  for months in your pantry or your freezer that can help to layer flavour for healthy meals and snacks. Nuts, seeds, dried fruit, coconut, oils, dried herbs,  spices, mustards, and more are all fantastic ingredients for adding a big punch of flavour and texture to a dish in mere seconds! 

I like to take the time at the start of each week to toast up a batch of mixed nuts and coconut to store in airtight containers to have on hand all week to dress up salads, yogurt and chia seeds bowls, soups, stir-fry's and more! Think about it, are you really going to choose a plain mixed green salad that will still take at least seven-minutes to prepare over a juicy and hot burger that you can pay $1.99 for and have ready in less than 2-minutes? If you have those healthy and flavourful ingredients prepped and on hand that can turn that bland mixed green salad into something spectacular, you just might! My go-to quickie salad has become greens tossed in a homemade dressing (prepped in advance) with toasted mixed nuts, dried cranberries and figs, homemade croutons (prepped in advance) and some sort of fruit (apples, mandarin oranges, and berries are all great options!).

This weekend when a late afternoon hunger storm hit my belly, I was tempted to rush out and grab my favourite $2.99 bacon and cheddar perogies with sour cream at the local Hungarian takeout joint. Just as I was about to reach for my coat to give in to the temptation of sautéed bacon, potatoes, and onions, I remembered all that prep I had previously done in the week and realized that I already had a fantastic lunch in the works! With pre-boiled eggs in the fridge, as well as some arugula, and green onions, I could see how easily I could have a delicious lunch ready in less time than it would take me to go out and purchase pre-made perogies. No, an egg salad sandwich doesn't sound as appetizing as bacon and cheddar perogies slathered with sour cream, but an an egg salad crostini with Koslik's Triple Crunch Mustard, and green onions, topped lightly dressed arugula, extra virgin olive oil, fresh-cracked pepper, and Maldon salt sounds pretty freaking wonderful if you ask me! Again, it's all about building the flavour! 

I began with delicious Prince Edward County Rye bread and spread some rich grass-fed butter on top to prevent any sogginess from the egg salad. The egg salad was seasoned to perfection with more than just salt and pepper, but with Koslik's Triple Crunch Mustard, mayonnaise, and green onions. The arugula garnish was given the same amount of care as the rest of the dish, by being tossed in a light lemon vinaigrette (literally just lemon and olive oil with salt and pepper). The whole dish was finished off with a little bit more fresh cracked pepper, Maldon Salt (a crystallized finishing salt that provides both texture and a "clean" salt flavour), and a light drizzle of extra virgin olive oil. As you can see, this dish is all about building flavour on flavour, and texture on texture, which makes the final result irresistible, satisfying, and positively delicious! Perogies who? Sorry, forgot all about those potatoes and bacon, this crostini is just too good! 

Listening To:

Formation - Beyoncé

DFC's Baked Nutty Berry French Toast

Ever since I was just a wee little ginger kid I have always loved looking at recipes. Long before the days of food blogs and Pinterest I would have to satisfy my recipe browsing cravings by looking through my moms recipe books over and over again, as well as the few magazines we subscribed to. As much as I enjoyed the assortment of beautifully styled recipes inspired by the season that would fill the glossy pages of our magazines each month, there was actually another recipe resource that I would look forward to the most each year, the annual Dairy Farmers of Canada Milk Calendar that would always hang inside our cupboard in the kitchen. I just loved how each month would feature a recipe that truly reflected the season, not to mention how accessible all of the recipes were, catered to the average Canadian family. I remember getting so excited to be able to flip the calendar to the next page each month, revealing a new and tempting recipe for my family and I to try. Now many years later, my interest in looking at recipes has increased tenfold with so many new ways to access new and interesting recipes. Despite having the ability to access millions of recipes right at my fingertips, I can't help but still get excited whenever that Milk Calendar arrives at our door! 

This years Milk Calendar just may be the most exciting of all as the Dairy Farmers of Canada have reached out to real Canadian dairy farmers and their families to offer up some of their favourite recipes featuring the goodness of 100% Canadian milk. I was lucky enough to be apart of a group of food bloggers who were sent an early edition of the calendar, as well as all of the ingredients to make Baked Nutty Berry French Toast from Catherine Agar from Kouwenberg Dairy Inc. With a very busy week, I was unsure of when I would get the opportunity to make this interesting take on a breakfast classic, but with such a simple recipe, with much of it prepared the evening before, it was insanely simple and quick to get this beautiful breakfast on the table. With the bread all puffed up from being soaked overnight and baked in the rich, sweet custard and the vibrant berries bubbling on top, this dish looks absolutely irresistible, and let me tell you, it tasted just as great as it looked! I have to admit that I strayed from the recipe a little by swapping out the fairly thinly sliced multi-grain bread that was sent to me for a thick, eggy challah bread (my favourite for french toast!) and, because my boyfriend didn't own a glass baking dish, I used a dark baking pan instead, lowering the heat by 25º and the cooking time by about 10-minutes. It was so great to wake up all sleepy (and sick with a cold!) knowing that breakfast was already prepared the night before, and all it needed was 30-minutes in the oven! Perfect for feeding a crowd with little effort, I think this recipe may just become a Christmas morning tradition for my family and I!

Recipe by Catherine Agar

Ingredients:

6 thick slices bread (about 3/4-inch/2cm)

4 eggs

3/4 cup packed brown sugar, divided

1/4 tsp cinnamon

1/4 tsp nutmeg

2 cups milk

1 tsp vanilla extract

1 cup chopped pecans

1/4 cup butter, melted, plus more for greasing pan

4 cups mixed berries (thawed and drained if frozen)

Directions:

1. Butter a 13 x 9-inch glass baking dish. Arrange bread in a single layer in dish.
2. In a large bowl, whisk together eggs, 1/2 cup brown sugar, cinnamon, and nutmeg until blended. Whisk in the milk and vanilla. Pour evenly over bread. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Preheat oven to 400º. 
4. In a small bowl, combine remaining 1/4 cup brown sugar, pecans, and melted butter.
5. Spread berries evenly over soaked bread. Sprinkle evenly over the brown sugar and pecan mixture. Bake for 35-40 minutes or until bread is puffed in the centre and fruit is bubbling. 
6. Serve immediately with maple syrup. 

Listening To:

Arcade Fire - It's Never Over (Oh Orpheus)

Polenta with Prosciutto-Wrapped Roasted Asparagus & Cherry Tomatoes & Poached Egg

Food trends can be fun and interesting sometimes, but I find they can also be very limiting and quickly tire. This is why my all-time favourite food trend to date has been the food truck and pop up shop craze, which I consider to be the polar opposite of limiting and tired. There are so many things that I appreciate about this trend, to just name a few: its ability to bring the community together; allowing young budding entrepreneurs to make their mark on the industry, without having to take on the financial strain of opening a brick and mortar; the imaginative dishes that these independent small businesses allow; the accessibility of gourmet foods to the average consumer; I could go on and on. Being a young adult, dealing with a tight wallet, and a city filled with fantastic restaurants that often come with a high price that doesn't always fit my budget, the food truck and pop up shop trend has meant that I have been able to experience all different types of gourmet cuisine, representing all different parts of the world, many of which are from some of Toronto's hottest chefs. This new trend not only makes gourmet cuisine more accessible for the consumer, but for the at-home chef as well. After seeing so many young and fresh chefs taking a stab at taking a chance, playing with various flavour combinations and compositions on the plate, with numerous chefs not having a culinary school background, its boosted my own confidence, making me feel as though I too can create an inspired, striking, gourmet dish in my own home. 

With a night in the apartment all to myself this week, I had a hankering to try something new in the kitchen, and experiment with creating my own gourmet dish. I always love experimenting in the kitchen when no one is around, so that if I fail miserably, no one will be there to see my tears...and by tears I mean dejected face as I sadly eat my failure. As I almost always do, I began my recipe creation brainstorming by having a peek in my fridge, seeing what flavours go together to create something interesting, and avoid a grocery store mission in the grueling heat. I pulled out all the flavours that would mesh well together (concentrating first on the ingredients that needed to be used up) and began jotting down some notes. After lots of scribbles on foolscap, I felt confident that I had something interesting in the works.

With a great playlist on in the background, it felt therapeutic working on this dish. I had decided to try my hand at making polenta once again, topped with roasted prosciutto-wrapped asparagus and cherry tomatoes, a soft-poached egg, caramelized onions, and a parsley pesto. I had prepped everything in advance to avoid any mid-dish making panic, I was calm, I followed my instincts, I tasted everything along the way, seasoning each and every component to the dish, and by the time everything was ready to be plated, I knew I had a winner! Sure enough, the dish looked pretty damn spectacular on the plate (if I do say so myself), that poached egg bursting with the bright yellow yolk, creating what I refer to as "natures dipping sauce" for the garlic polenta, resting on a bed of salty prosciutto, hugging crisp Ontario asparagus, wrinkled and charred cherry tomatoes nestled into the creamy polenta, with a scattering of caramelized onions and fresh parsley pesto...come on...just look at that dish! It's bloody beautiful! Not only did the dish look beautiful, the components also tasted beautiful together. Just an average at-home chef, with no culinary training, making a gourmet dish for myself at home, in less than an hour! If I can do it, you can too! All it takes is challenging yourself, just a little bit, each time you work on a dish. Before you know it, you'll feel like you can take on just about anything! Does this mean a pop up shop of my own is in the works...hmm not a bad idea...Maybe someday! 

Serves 2
Ingredients:
1 handful flat leaf parsley, finely chopped
1 tbsp olive oil, plus more for cooking
1 garlic clove, separated into haves & minced
1/4 red onion, sliced
2 pieces prosciutto
1 handful asparagus, trimmed
3/4 cup cherry tomatoes
1/4 red onion, finely chopped
1 cup vegetable broth
1/2 cup cornmeal
1 tbsp butter
about 1/4 cup parmesan cheese, grated
2 tbsp white vinegar, separated
2 eggs
salt & pepper

Directions

1. Place parsley in the bowl of a mortar. Drizzle over 1 tbsp olive oil, 1/2 clove of minced garlic and a pinch of salt. Using a pestle, grind together the mixture until parsley is very fine and combined with the olive oil to create a pesto. Set aside.
2. In a small sauté pan, heat the olive oil over medium-low heat. Add the 1/4 cup sliced red onion and cook, stirring occasionally, until caramelized.
3. Wrap each piece of prosciutto around half of the asparagus and lay on a baking sheet. Add the cherry tomatoes to the baking sheet and drizzle lightly with olive oil and season both well with salt and pepper. Bake for about 15 minutes or until all cherry tomatoes have burst. Keep in turned off oven to keep warm until ready to plate.
4. While onions are caramelizing and vegetables are roasting, begin cooking the polenta. In a small saucepan heat 1 tbsp olive oil over medium heat. Add the 1/4 cup chopped red onion and cook, stirring occasionally until onions are softened. Add the remaining 1/2 a clove of minced garlic and cook for 1-minute. 
5. Add the vegetable broth and bring to a boil. Reduce to low and slowly add the cornmeal in a slow and steady stream while stirring gently. Stir until mixture begins to thicken then cover and cook for 20-minutes, stirring vigorously every 10-minutes.
6. Add in the butter and parmesan cheese and stir to combine and melt the butter. Season with salt and pepper as needed and keep warm on very low until ready to plate. 
7. In the last 10-minutes of the polenta cooking, make the poached eggs. Make them either one at a time, with poach pods at the same time, or in separate small saucepans. Place 1 tbsp of white vinegar each into 2 small bowls and carefully crack an egg into each one. Let soak for 4-5-minutes. Bring a small pot filled 3/4 way up with water to a boil. Using a whisk stir the water to create a vortex in the centre and carefully slide in the egg and gently stir to keep the egg moving in a circle. The white should wrap around the yolk to form an oval-type shape. Cook for 4-minutes. Carefully remove and dry on a paper towel. Trim any excess white.
8. To serve: Separate the polenta into two serving dishes. Top each with half of the roasted tomatoes and the asparagus and prosciutto bundles. Top with the poached eggs and some caramelized onions. Drizzle over the parsley pesto and enjoy immediately. 

Listening To:

Francoise Hardy - J'suis d'accord

Poached Egg with Beans & Avocado

Sometimes the simplest of things can be the most striking. Take a recent lunch that I whipped up for instance. Leftover as-humble-as-can-be Heinz baked beans are reheated and act as the base to hold a soft-poached egg, sliced avocado, Sriracha hot sauce, and a little green onions and cilantro for garnish...and that's all she wrote. Just a few simple ingredients kicking around my fridge turned into a beautifully striking, comforting, and delicious lunch that I am proud to snap a photo of and re-make again for friends and family. No real recipe here, just a few ingredients that needed to be used up that I thought would be good friends together. The party in my mouth proved that those ingredients turned out to be the best of friends! 

* I used Heinz because it was leftover in my fridge! Use more or less to your liking.

** I didn't have fresh cilantro, but I always keep a tube of preserved ready-to-go cilantro in my fridge for flavour emergencies!

Ingredients:

1 egg

about 3/4 cup baked beans* 

1/2 avocado, sliced

salt and pepper, to taste

Sriracha hot sauce, for garnish

chives, chopped, for garnish

cilantro, chopped, for garnish** 

Directions:

1. Reheat baked beans in a small pot on the stove, or in the microwave until hot.
2. Poach egg for 4 minutes in water with a bit of vinegar in it or using a poach pod.
3. Place heated beans in a small serving dish. Top with the poached egg. Add the sliced avocado and season with salt and pepper to taste. 
4. Drizzle over desired amount of Sriracha hot sauce and sprinkle with green onions and cilantro. Take a picture and show off to your friends about your simple and delicious lunch! Serve immediately.

Listening To:

Alt-J - Something Good

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Kale & Poached Egg Salad with Pan Roasted Tomatoes, Crispy Shallots,Bacon, & Dijon Mustard Vinaigrette

I've got a case of the winter skin blues. Being a redhead, my skin has always been sensitive, but having a high acid count in my body hasn't helped matters at all. I can blame my inflamed and red skin on the wools and cashmeres that shield me from the cold throughout the winter months, and yes, they do play a role in my skin irritations, but I know that much of my skin troubles are a direct result of my diet. During the winter my acid count increases dramatically as I happily indulge in all the foods that make comfort food so damn comforting, but unfortunately result in an acidity hike in my body. Foods such as white flours, beef, butter, pork, peanut butter, sugar, alcohol, fried foods, caffein, the list could go on and on, these are just some of the many delicious and comforting foods and beverages that have an acidifying affect in the body. I've never been good at eliminating foods from my diet, and quite frankly, I just don't care to, but what I know I should always be doing is balancing out those acidic foods with alkaline heavy foods. After a week of being so incredibly fed up with the bus boy at work constantly pointing out how inflamed my chest looks (which by the way is incredibly rude and inappropriate) I knew it was time to stop blaming my cozy winter clothes and take the matter into my own hands...or stomach. 

I was inspired to make this salad after being attracted to so many images of beautifully presented salads topped with poached eggs on various blogs and websites. My Pinterest boards look as though they have been attacked with these images, as I am consistently drawn to them, pinning pretty much each and every one I come across. I began brainstorming and developing this recipe after going out for a friends birthday dinner last Friday, seeing almost every single person at our large table order the kale salad, and proceed to devour said salad, raving on about how delicious it was. Raw kale delicious? This was news to me.

I had only ever experimented with cooked kale, disguising the bitter flavours and tough texture with herbs, seasonings, oils, and various cooking methods. My experience with raw kale wasn't so fantastic, experiencing those same bitter flavours and tough textures in the few times I ate it. But watching 10 or so people devour a large bowl of raw kale, dressed in simply a light vinaigrette and a few slices of parmesan cheese made me reconsider the notorious "super food". Kale is a super food for many reasons, but the reason that sparked my interest in kale is its extreme alkalizing effect on the body. I was determined to come up with a delicious raw kale recipe! I did some research and quickly learned that the way to achieve tender raw kale is to massage it with olive oil and sea salt. I was shocked to feel with my own hands just how quickly the kale's texture was transformed by the olive oil and sea salt massage. In hardly any time at all, I had a delicious (man was in ever delicious!) and satisfying dinner that I could feel good about putting into my body. This is one recipe I will definitely be making on the regular!

Note: Make this a vegetarian dish by eliminating the bacon.

*Massage your kale with olive oil and sea salt to tenderize the tough kale leaves. You'll be surprised at how quickly they soften up!

**I would recommend using a poach pod as it keeps the egg intact and eliminates the issue of watery eggs.

Serves 2
Ingredients:
1/4 cup red wine vinegar
1 1/2 tsp honey
1 1/2 tsp grainy dijon mustard
1/4 tsp pepper
1 tsp garlic, minced
1/2 cup olive oil
2 drops hot sauce (I use sriracha)
1 bunch fresh kale, washed with leaves torn from the ribs
1 cup cherry tomatoes
1 shallot, thinly sliced 
2 slices bacon or pancetta, cut into 1/4 inch slices
2 eggs
1 pinch red pepper flakes
sea salt and olive oil for rubbing kale*

Directions:

1. In a small bowl whisk together red wine vinegar, honey, grainy dijon mustard, pepper, garlic, olive oil, and hot sauce. Taste and adjust seasonings if needed. Set aside. Note that the kale will be rubbed with sea salt and additional olive oil, so season with salt after kale leaves are dressed. 
2. Roll up kale leaves into a cigar-type shape and chiffonade. Transfer to a bowl and drizzle lightly with olive oil and sea salt. Using clean fingertips, massage the kale for 2-3 minutes, or until leaves feel tender. Set aside.
3. Add bacon slices to a small cold pan. Turn heat to medium and cook until crisp and brown. Using a slotted spoon, transfer bacon to a piece of paper towel to drain, and pour out excess fat in pan, allowing about 1/2 tablespoon to remain. 
4. Add the shallots to the same pan and cook until golden-brown and just beginning to crisp. Remove and set aside.
5. Add the cherry tomatoes and cook until skins burst. Turn off heat and set aside.
6. While tomatoes are cooking, poach the eggs. Either follow the instructions here to poach an egg, or use the method I did, by using a handy poaching pod. If using a poach pod**, bring 1 1/2 inches of water to a rolling boil in a small saucepan. Crack the eggs into lightly oiled poaching pods and carefully place in water to float. Reduce heat to low to allow to simmer and cover tightly. Cook for 4 - 4 1/2 for a soft yolk. 
7. Dress kale in dijon mustard vinaigrette to taste (do not overdress!) and transfer to serving dish. Scatter over bacon, shallots, and cherry tomatoes. Top with poached eggs and season with more sea salt, fresh cracked pepper, and pinch of red pepper flakes. Serve immediately.

Listening To:
Future Islands - Balance

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Crêpes Florentine

After finally checking out the Evergreen Brick Works Farmers Market about a month or so ago, I haven't been able to stop day dreaming about the endless possibilities for fillings for savory crêpes! Fascinated by a crepe station set up at the market, serving made-to-order crêpes filled with all sorts of grilled and raw veggies, herbs, and spices, I've been wanting to try my hand at making my own delicious savory crêpe. I had finally conquered the Savory Chicken Crêpe that gave me so much trouble in the past, so now I wanted to try something different! Through my brainstorming I had come up with a crêpe recipe featuring spinach, mushrooms, and other grilled vegetables, but with a fridge full of leftovers and not a lot of fresh produce, that idea went out the window. I had to readjust my original idea. With little more than frozen spinach, some cheese, and a carton of eggs for me to cook with, I decided to make something I had never even eaten before, Crêpes Florentine. With a classic combo like spinach, cheese, and eggs, I knew that despite never trying the French dish, I would have no trouble making my final product a success! By seasoning the crêpe batter with fresh chives, creaming the spinach, and seasoning the dish with just a hint of cayenne pepper, I was able to take a simple dish to new heights! My family and I loved my Crêpes florentine and will definitely be making this simple and pretty breakfast, lunch, or dinner item again!

Ingredients:

Crêpe Batter

3/4 cup flour

1 cup milk

3 eggs

1/4 cup vegetable oil

1/4 tsp salt
1 tbsp chives, chopped
butter or vegetable oil spray, for frying 

Filling
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 large yellow onion, chopped
2 tbsp butter
2 tbsp flour
3/4 cup cream, heated
1 (9oz) package frozen chopped spinach, thawed & drained
1/4 tsp cayenne pepper
1 cup shredded gruyere cheese
4 hard boiled eggs, sliced
salt and pepper, to season
cayenne pepper, to season
chopped parsley, to garnish

Directions:

1. Whisk or process (using a food processor) all crêpe batter ingredients until blended. Refrigerate for 1 hour or overnight.
2. Meanwhile, make the filling in the last 20 minutes or so that the crêpe batter is chilling. In a large sauté pan, heat olive oil and garlic at medium heat. Add the onions and cook stirring occasionally, until onions are soft and translucent.
3. Turn heat up to medium-high and and add the 2 tbsp butter. When butter has just melted, add the 2 tbsp flour and whisk constantly for about 2-3 minutes as the flour cooks out and the mixture begins to colour slightly. Add the hot cream, a little bit at a time, while continuing to whisk. Cook for another 1-2 minutes and stir in the thawed spinach. 
4. Stir in the 1/4 tsp cayenne pepper, taste, and season additionally with salt and pepper.
5. The crêpe batter should be ready for frying now! In a lightly greased crepe pan or frying pan, fry crepes approximately 60 seconds on one side or until edges are brown. Carefully flip crêpe and fry for proximately 30 seconds on the other side. While crêpe is frying on the other side, quickly sprinkle in some cheese, scoop over an even layer of the spinach mixture (about 1/4 cup),   top with a layer of the sliced hard boiled eggs, and season with salt, pepper, and a shake of cayenne pepper. Roll, garnish with parsley, and serve immediately. Continue until all batter has been used. 

Listening To:

Lykke Li - Jerome


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Leftover Lovin': Stuffed French Toast

I hate when food goes to waste, even worse when it's really good food! It eats me up inside, and I feel guilty all week long knowing that good food had to go into the garbage. I consider this just about every time I cook or bake anything, doing whatever I can to incorporate whichever ingredients are nearing their final days into my meal. I also consider this while I'm cooking, making sure that I always have the right ratio of sauce to noodles so that none is left over without it's partner in crime, as well as my cheese blintzes, stuffing the crêpes so they're practically bursting at the seams thanks to the overload of stuffing. The problem with trying to use every single little bit of food up all the time, is that leftovers can often be the best inspiration for other meals. Take my cheese blintzes for instance, to be honest with you, I don't really like when my cheese blintzes are filled to the brim as I had been making them. I found when there was so much filling, it distracted from the delicate flavours and texture of the crêpe. So when I opted to stuff my blintzes less, I made sure to begin my leftover filling brainstorming right away to ensure that it would indeed get used up!

For years and years I have been wanting to make stuffed french toast, imaging the incredible contrast in both flavours and textures thanks to the addition of a creamy filling. As much as I wanted to try stuffed french toast, I really wanted someone else to make it for me. It looked like way too much work to have to make a filling from scratch, just to attempt to stuff it into a tiny crevice in the bread, that I believed would inevitably shred apart. With my leftover cheese blintz filling waiting patiently in my fridge, I had found my solution to making a stuffed french toast filling from scratch! With a few minor adjustments to sweeten up the already tangy filling, and add some more flavours and textures thanks to the addition of fresh strawberries and toasted almonds I had created my new favourite indulgent breakfast!

Tip: Be patient and gentle when stuffing the filling into the bread. Add a little bit at a time and you shouldn't come across any issues.

Note: I am fully aware of the many sexual innuendoes in this post, but it really couldn't have been written any other way! So laugh it up! I sure did!

Ingredients:

1 slice challah bread, thick-cut

1 egg, lightly beaten

splash of milk

2 shakes cinnamon

about 1/4 cup leftover cheese blintz filling

3 strawberries, finely chopped,

1/4 tsp vanilla extract

1/4 tsp cinnamon

butter for frying

2 strawberries, sliced for garnish

handful of sliced almonds, lightly toasted

maple syrup, for serving

Directions:

1. Cut the thick slice of challah into halves, making two triangles. Using a small serrated knife, carefully cut a slit into the centre of each half, leaving a border around the edges so that the bread holds together. This is where you will be stuffing the filling. Set aside.

2. In a shallow dish, whisk together the egg, a splash of milk, and two shakes of cinnamon. Set aside.

3. In a small bowl, mix together the leftover cheese blintz filling, the 3 finely chopped strawberries, vanilla extract, and cinnamon. Using a small spoon, carefully and gently stuff the filling inside the slits in both halves of the challah bread. Once bread is stuffed, dip and coat both sides in egg mixture.

4. Melt butter in a skillet or griddle at medium heat. Add the stuffed french toast into the pan and cook until golden on both sides. Serve immediately garnished with the sliced strawberries, almonds, and maple syrup!

Listening To:

TV On The Radio - Will Do

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Click here for my cheese blintz recipe!!

Foolproof Eggs Benedict

Every holiday has its own traditions, and along with that, every family has their own holiday traditions. A big tradition for my family for Mother's Day is to celebrate with a Mother's Day brunch. Every year my mom invites both sets of grandparents over as well as my aunt Darlene and her family to sit down to a delicious feast full of warm bagels with all the fixings, an abundance of summer salads, and fresh fruit and veggies. No matter how much I adore the meal we have for Easter, Thanksgiving, and Christmas (yup same meal for every holiday), I love that our Mother's Day meal is different yet just as delicious! This year due to busy schedules and other matters, we were unable to do our big family brunch. This is where I stepped in. I know how much my mom loves that Mother's Day brunch, so I decided to prepare her a special intimate brunch featuring her all-time favourite brunch dish eggs benedict.

I have wanted to make eggs benedict for quite a while now but had never given it a try, always too intimidated at mastering the art of hollandaise sauce and poached eggs. After hearing so many stories about failed attempts at thickening the hollandaise and rubbery eggs, I feared that I would soon be the one spouting out eggs benedict horror stories. After a bit of research (thank you allrecipes.com and chow.com) on the best and most reliable ways to prepare the indulgent brunch dish, I felt fairly confident that I was ready to take on the task!

Running on a mere two hours of sleep, and my mind swimming with thoughts of the previous evening, I was pretty nervous that my less than sharp brain may cause me to have another kitchen blunder (if you have me on Twitter you'll know that I've had my fair share of those). Luckily all of my eggs bennie research paid off! The final product turned out incredible! The eggs were perfectly cooked with that vibrant yellow yolk pouring out of the egg upon first bite, resting atop crispy bacon slices and a soft and buttery english muffin, and generously topped with tangy, velvety hollandaise sauce and a sprinkle of chopped chives. This could have very well been Daughter's Day considering how much I enjoyed my eggs benedict and how simple it all was to prepare. The trick to eggs benedict success is well...learning the tricks! Below I have provided a clear instructional video from CHOW on how to poach eggs as well as an easy no-fail blender hollandaise sauce recipe that will have you finding excuses to celebrate every weekend! Happy Sunday anyone?

Tip: Turn this into a vegetarian eggs benedict by skipping the bacon and adding some sauteed spinach and even a little cream cheese for flavour and creaminess.

Ingredients:

8 slices of bacon

2 English muffins, split, or 4 crumpets

4 tsp white vinegar

3 egg yolks

1/4 tsp dijon mustard

1 tbsp lemon juice

2 pinches of cayenne pepper

1/2 cup butter + more for spreading on English muffins

4 large fresh eggs

fresh chives, chopped for garnish (optional)

salt and pepper to season

Directions:

1. Fill a medium saucepan with water leaving about 2 inches at the top. Place on stove and set to medium-low heat to bring water up to a slow simmer.

2. While the water is heating up, start frying the bacon. Fry bacon in a pan set to high heat. When the edges of the bacon begin to curl up, flip the pieces of bacon over with a fork. Continue cooking until bacon has reached desired crispiness. Drain bacon slices on paper towels to remove excess oil. Set aside until assembly.

3. Now make the hollandaise sauce. In a blender, combine the egg yolks, mustard, lemon juice, and cayenne pepper. Cover and blend until well combined.

4. Melt the butter in the microwave or on the stove until completely melted and hot. Remove the feed piece from the top of the blender and set blender to high speed. With the blender on high speed, slowly pour in the melted butter in a thin stream. Blend for an additional 3 seconds.

5. Make the poached eggs following the instructions in the video above. While eggs are poaching (this should take about 3 minutes) toast the English muffins.

6. To assemble to eggs benedict lightly butter each English muffin with butter. Top each muffin with 2 slices of bacon. Set the poached egg on top of the bacon and pour over desired amount of hollandaise sauce. Season with salt and pepper and sprinkle with chives. Serve immediately.

Listening To: Peter, Bjorn and John - The Chills

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Panettone French Toast

The Italian sweet bread Panettone, traditionally served seasonally at Christmas time, is something I am not too familiar with. Although I have a vague and unpleasant memory of an ex-boyfriend spitting out Panettone at people during a school trip in Junior High (wish I could say my taste in men has changed), before it made its way into my kitchen, I had actually never tasted Panettone myself. Panettone is one of those foods that comes with a bit of a love-it-or-hate-it reputation, so just as I was, you may be a bit timid to try it. Although Panettone does have a very distinct flavour, it's not one that overwhelms your taste buds (as opposed to black licorice, which has a very distinct flavour that can overwhelm your taste buds) so put aside your preconceived ideas about the treat and give it a try!

I was pleasantly surprised that I actually liked Panettone. From what I had heard about it, I thought I would absolutely hate it, so I was pleased to find a new treat that I could experiment with. Panettone is something that truly begs to be used for experimentation. Sure it tastes great on it's own with it's abundance of dried fruit, but it can be made even better when transformed as a special breakfast treat! Panettone's dense texture and sweet flavour makes it the perfect bread to use for french toast. Golden and crispy on the outside, moist and spongy inside, and flecked with colourful and tart dried fruit, this is one special breakfast that can be served all year long!

Ingredients:

2 slices of Panettone

1 egg

splash of milk

1/2 tsp vanilla extract

1/2 tsp cinnamon

butter for frying

100% real maple syrup for serving

Directions:

1. In a small bowl, beat the egg until it is well mixed and uniform in colour. Add the milk, vanilla, and cinnamon and beat until combined. Pour into a shallow dish.

2. Dip the Panettone slices into the egg mixture so that both sides are coated in egg and the bread soaks up the egg.

3. In a frying pan or griddle set to medium heat, melt the butter. When butter is hot and frothing, add the egg-soaked slices of Panettone. Pour any remaining egg mixture over the Panettone slices. Fry until golden, then flip and fry the other side until golden. The slices should be golden and slightly crisp on the outside, and soft and spongy on the inside. Serve with 100% real maple syrup (sorry Aunt Jemima, only the real stuff at my table).

Listening To:

Two Door Cinema Club - What You Know

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Open-Faced Fried Egg Sandwich with Avocado and Tomato

Often my breakfast dictates what kind of day im going to have. For instance, if I start my day with a bowl of cereal, it's likely to be a long and dull day. Whereas starting my day with bacon, eggs, and toast means my day will be beautiful...and there's never such a thing as skipping breakfast in my world...I might as well not leave my bed at all if that's the case. So you can imagine how fantastic my day turned out when I started it off with this winning breakfast sandwich! Crisp, toasted country bread lays the base for fresh and juicy tomatoes and creamy avocado, generously sprinkled with the bright flavour of torn cilantro leaves, and topped with a runny crispy-edged fried egg. If only every day could start as beautiful as this!

Ingredients:

a slice of fresh bread (I used a country loaf)

butter

1 avocado, sliced

4-5 cherry tomatoes, halved

about 1 tbsp fresh cilantro, torn into small pieces

olive oil

1 egg

freshly ground salt and pepper

Directions:

1. Lightly butter bread slice on one side. Top evenly with avocado slices, halved tomatoes, and cilantro leaves. Set aside.

2. Drizzle a small pan with olive oil. Set to medium-high heat. When hot, crack in the egg. As the egg is setting, season with salt and pepper. Let egg fry until the white is cooked, the white edges are crispy, and the yolk is still slightly runny.

3. Carefully place fried egg on top of the avocado, tomato and cilantro bread and eat!

Listening To:

Kanye West & Jay-Z - Monster (feat. Rick Ross, Nicki Minaj & Bon Iver) (Prod. by Kanye West)

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Boursin Scrambled Eggs on Olive and Cilantro Toast

At the patisserie that I work at we have recently begun selling bread from St. John's Bakery. Although I love their sourdough baguette that we sell everyday, I have had my eye on St. John's Cilantro and Olive Loaf, which we always seem to sell out of before I can get the chance to try it. Last week I finally took a loaf home and I can not even describe to you how incredible this bread is! It is hands down the best bread I have ever eaten in my entire 22 years on this planet! Yes, that sounds like one hell of a hyperbole, but I am not exaggerating in any way. This bread is a must try!

After spending all evening munching on the loaf, trying out various toppings and spreads, I still couldn't get enough by morning. So I decided to incorporate this delicious loaf into my breakfast by making Boursin Scrambled Eggs on Olive and Cilantro Toast. For those of you unfamiliar with Boursin cheese, I would highly recommend picking some up the next time you're grocery shopping. Boursin makes numerous kinds of creamy, yet crumbly (similar to the texture of goats cheese) cheeses that are a perfect addition to sauces, salads, eggs, and more. I chose to use the Garlic and Fine Herb Boursin cheese to add to my scrambled eggs to add creaminess, and subtle flavour that would still allow the bright flavours of olive and cilantro to come through from the bread. This breakfast is incredibly delicious, satisfying, and striking! I cannot wait to make it again!

Note: One of the best tricks to cooking scrambled eggs is turning off the heat before the eggs are done. The eggs will continue cooking even when the heat is turned off, so taking them out just before will ensure that your eggs don't dry out.

Ingredients:

1 egg

about 1 tbsp milk

1-2 tbsp Garlic and Fine Herbs Boursin cheese

salt and pepper

about 2 tsp butter

slice of flavoured toasted bread

Directions:

1. In a small bowl, whisk the egg with the milk. Season generously with salt and pepper. Begin toasting the slice of bread in a toaster or toaster oven until lightly browned.

2. In a medium-sized pan set at medium heat, melt the butter.

3. When butter has melted and just begins to foam, add the beaten egg and milk.

4. Crumble over the Boursin cheese and move the eggs around, starting from the outside in, with a spatula. Wait about 5-10 seconds, and nudge the egg around again, while breaking it up slightly.

5. Continue the process of waiting 5-10 seconds and moving the egg around until egg is about 75% cooked (it should still be very moist). Turn off the heat and let sit in the pan for about 40 seconds.

6. Scoop the cooked eggs up with a spatula and place on top of the toast.

Listening To:

Say Aah-Trey Songz Feat. Fabolous

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Zesty Baked Eggs with Spicy Home Fries

Finally, I'm back in the blogging game! I haven't been motivated to cook much lately, as I've been having far too much fun celebrating being done my undergrad! It seems like for the past few weeks, ever since my final exam, I have been running around from work, to friends houses, to bars, to Miami, and have been seriously neglecting my kitchen! Last night I decided to just take it easy and stay in for once, and that proved to be all I needed to get my head back in the game. I found myself spending hours searching for new and exciting recipes, and then went to bed day dreaming about what I would make for breakfast the next morning.

Well here you have it, the creation that I planned out before going to bed last night, and actually had a dream about in my sleep! These Zesty Baked Eggs with Spicy Home Fries have a great kick to get you into gear and get your weekend off to a good start! They are so easy and delicious and can be whipped up in larger quantities in a flash! The baked eggs are creamy with a bit of texture and spice from the salsa, and the yolks are still soft, making it the perfect dip for fresh crusty bread. The fresh basil adds a bit of brightness and freshness to the dish. The spicy home fries add a little more substance to the meal. Whenever my family makes baked potatoes for dinner, we always make at least one extra to save in the fridge to use for home fries. Add a little seasoning and whatever vegetables you have on hand, and there you have the perfect morning side dish!

Tip: For a single portion, I cooked my eggs in the toaster oven to make the process faster.

Tip: This is a fantastic meal to make for having company over for brunch. You can prepare all of the eggs in ramekins to fit your guests tastes beforehand, and put them all in the oven at once. For the home fries, just slice up some more potatoes, tomatoes, and jalapenos.

Ingredients:

butter to grease dish

2 eggs

2-3 tbsp salsa (plus more for garnish)

1 fresh basil leaf, cut into ribbons

about 2 tbsp chives, chopped

1 tbsp olive oil

1 baked potato, cut into thick slices

1 tbsp jalapeno peppers, chopped

about 2-3 tbsp tomatos, chopped

salt and pepper

Directions:

1. Grease a ramekin dish with butter and crack one egg into it. Season with salt and pepper and top with salsa.

2. Crack the second egg on top, and season with salt and pepper. Sprinkle with ribbons of fresh basil and about 1 tbsp chopped chives. Bake in a 375º oven for about 20 minutes, or until the egg whites are cooked.

3. In a small pan, warm olive oil at medium heat. Add the tomatoes, jalapeno peppers, potato slices, and chives. Season with salt and pepper. Saute until both sides of potato slices are golden brown.

4. Serve the baked eggs alongside the spicy potatoes, and fresh bread and garnish with additional salsa.

Listening to:

Led Zeppelin - That's The Way

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Spicy Breakfast Quesadilla

I don't know what it is, but lately I have been having this crazy obsession with breakfast foods. Don't get me wrong, I always love breakfast, but as of recently it has actually become quite an obsession. It has gotten to the point where I can't sleep at night because I am daydreaming (...or would that still be called daydreaming?) about what I'm going to make for breakfast the next day. Last night, as I tossed and turned in bed attempting to sleep, I found myself daydreaming of a spicy breakfast quesadilla. I knew that I had all the ingredients that would be perfect to create such a fabulous breakfast, so the anticipation left me awake for hours on end, just thinking about the breakfast I was sure to have the next day!

Alas, after a near sleepless night, I awoke to make my dream breakfast! So here you have it, my Spicy Breakfast Quesadillas. Creamy, crispy, cheesy, and spicy, this breakfast will keep you satisfied all the way till dinner! There are so many different flavours and textures in this dish that it will leave you thinking about having the same thing for lunch...and maybe even dinner...heck, why not for a snack as well! Mmmm you have got to try this one!

Ingredients:

1 flour tortilla

about 1/4 cup shredded cheddar cheese

2 eggs

dash of milk

pinch of red pepper flakes

a few dashes tabasco sauce

about tbsp cilantro, chopped

about 2-3 tsp jalapeno peppers, chopped

about 1 tsp scallions (green onions), chopped

about 1 tsp butter

1/4 tomato, chopped

salt and pepper to season

avocado oil or olive oil (for brushing)

sour cream

salsa

Directions:

1. Crack the eggs into a medium bowl. Add the dash of milk, red pepper flakes, tabasco sauce, cilantro, jalapeno peppers, scallions and salt and pepper, and whisk together until well combined. Set aside.

2. Lay out your tortilla on a baking sheet (I used my toaster oven baking sheet), and sprinkle the shredded cheese over half of the tortilla.

3. In a non-stick skillet set at medium heat, add the butter. When butter is melted add the egg mixture and cook, using a spatula to stir until eggs are cooked.

3. Place the cooked eggs over the half of the tortilla with the shredded cheese, and top with chopped tomatoes.

4. Fold the tortilla in half so the empty side rests on top of the egg and cheese side. Brush lightly with avocado or olive oil.

5. Bake in your toaster oven until lightly crisp, golden in colour, and cheese has melted, about 4 minutes.

6. Cut in half and serve with sour cream, salsa, and more cilantro for garnish.

Listening to:

Gorillaz - White Flag

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Hangover Helper Breakfast Sandwich

Last week I went out for a friends birthday (who also happens to be a fellow foodie and made beautiful cupcakes for the occasion!), and as much as I had fun during the birthday celebration, the next morning I wasn't feeling too hot.  Why is it that no matter how much I try to take care of myself during the evening, and as little as I may drink, I still wake up feeling like I just got run over by a truck?! I think it has something to do with the craving of comfort.  What a great excuse to sleep in, eat a big and comforting breakfast, and spend the day watching old movies!  My Hangover Helper Breakfast Sandwich is the perfect dish for indulging yourself in comfort, and, along with an advil, can help to get rid of that nasty hangover, and have you thinking about all the fun you had the previous evening! 

There are many different ways for making a breakfast sandwich, so I encourage you to experiment.  For instance, I normally top my sandwich with slices of bacon, but this time I decided to switch things up and try slices of prosciutto.  What a delicious experiment that was! You may also want to try out different types of cheese.  For example, swiss cheese, goat cheese, brie, boursin, jarlsberg, the options are endless!  You could also try adding different combinations to your egg, or flavour up your mayonnaise.  I also use a little trick when making my sandwich that some may frown upon, but to most will love!  I like to cook my eggs for a sandwich in the microwave so that I can form it to fit my bun perfectly.  I cook the egg in a microwaveable container the same size as my bun or bread so that it will not spill over the sides and will be easier to eat.  This tip is also great for a hangover because it means less work, mess, and stress.  The egg comes out perfectly cooked, while still remaining moist.  To anyone who is skeptical of the microwaved egg, just give it a try, I used to be skeptical myself. 

Tip: To make garlic mayonnaise, simply add a little pureed garlic to your mayonnaise and stir to combine.

Ingredients:

1 bun or 2 slices of bread of choice (I used a challah bun)

1 tbsp garlic mayonnaise

1 egg

about 1 tbsp fresh herbs of choice, chopped (I used basil, parsley, and chives)

1 pinch red pepper flakes

1 tsp milk

2 slices cheddar cheese 

2 slices prosciutto

several leaves of fresh spinach

2 slices tomato, or several sliced cherry tomatoes

salt and pepper to taste

Directions:

1.  Prep and chop all ingredients.  Place cheese slices on bun or bread and toast in toaster oven until cheese is melted and bread is lightly browned.

2.  While bun is toasting, break egg into a bowl and whisk with fresh herbs, red pepper flakes, salt and pepper, and milk.  Place in a microwaveable dish the size of your bun and cook for 1 minute.

3.  Once bun is toasted, spread the naked slice with mayonnaise.  Top the bread with the cooked egg, followed by the tomatoes, prosciutto, and spinach, and season with salt and pepper.  Hangover be gone!

Egg Salad Sandwich

I woke up yesterday to see a big bag of amazingly fresh looking challah buns! I wish I knew who invented the challah bun, because honestly, whoever did is my hero! They have so much flavour with a touch of sweetness, and when they are fresh, they are out of this world delicious! One of the best things to make on a challah bun, in my opinion at least, is an egg salad sandwich. Challah is a type of egg bread, so naturally, I think that egg salad and challah buns go hand in hand. I know a lot of people who just make their egg salad sandwich with mayonnaise, mustard, and salt and pepper, but that just doesn't do it for me. I like to brighten up the creaminess of the egg with the bold flavour of fresh herbs, and add a touch of spice with paprika.

Tip: When putting the egg salad on your bun or bread, add a big scoop to the middle of your bread leaving the sides free from salad. When you add the top piece of bread and cut it or bite in, the salad will naturally spread out, making less of a mess.

Tip: To add more texture to your egg salad, add chopped celery.

Note: I am a big believer in fresh and natural ingredients, so I usually prefer to use Hellmann's mayonnaise rather than Miracle Whip, but in sandwiches I do like the zesty flavour that Miracle Whip has. You may use whichever you prefer.

Ingredients:

2 hard boiled eggs

1/4 cup mayonnaise

2-3 tbsp mustard

1 tsp paprika

1 tbsp green onions (scallions or chives)

1 tbsp fresh dill

salt and pepper

pieces of lettuce

Directions:

1. Using a fork, break up eggs to reach desired consistency.

2. Add in mayonnaise and mustard and stir to combine. Add the rest of the ingredients (minus the lettuce) and once again stir to combine. Season with salt and pepper.

3. Place one large scoop of salad in middle of bread or bun and top with lettuce pieces and other half of bun or bread (see above for tip).

Fried Egg with Tomato Sauce and Mozzarella

This is my go-to dish for the summer. I have it at least once a week because it is insanely simple to prepare and just oh-so delicious! This recipe is also really easy to adjust portion size. You make it for one person, and just as easily you can make it for four. There's no tricky kitchen math to adjust the amounts of ingredients for each portion, because everything is really based on your own taste and you can play around with the ingredients as much as you like without ever failing in the final product. I have not listed measurements or amounts in the ingredients list because everything depends on your own taste, but generally its about 3/4 of a cup of tomato sauce per egg, but you may add more depending on how much you would like to have left over for dipping.

Tip: Can't go a meal without meat? Add some sliced prosciutto on top of the dish before serving.

Ingredients:

1 tbsp olive oil

red pepper flakes

roasted red peppers, sliced

eggs

tomato sauce

fresh basil, chopped

mozzarella slices

salt and pepper

Directions:

1. Heat olive oil in a skillet set to medium-high heat. Add in desired amount of red pepper flakes and sliced roasted red peppers. Add tomato sauce and stir until bubbling.

2. Crack eggs into bubbling tomato sauce and season with salt, pepper, and more red pepper flakes. Place mozzarella slices around eggs in tomato sauce. Sprinkle with chopped basil in and around eggs.

3. Cover with a large lid and wait about 5 minutes for eggs to cook through. Serve immediately with bread for dipping in sauce.

Spice Up Your Omelette

Have a bad habit of skipping breakfast?  Oftentimes it can be difficult to think up quick and healthy meals that will carry you through to lunch.  Sure the cereal box is handy, but lets be honest, despite the vast number of different cereals out there in the grocery store, at the end of the day, they're all pretty much the same.  The next time you find yourself reaching for that cereal box, consider making an omelette instead.  

Omelettes are a great source of protein that will give you the energy to take you through your day.  Omlettes are simple and quick to prepare, and trust me simple and quick doesn't mean boring.  To add a kick to my omelette, I like to add some of my favourite jarred salsa or bruschetta topping to the egg.  Prepared salsa and bruschetta toppings are already full of flavour and spice so you can easily kick up your omelette without adding extra prep time.  Trust me, after you have tried a salsa or bruschetta omelette, you will love it so much you will never want to skip breakfast again!  This morning I made a bruschetta omelette with chives and goats cheese, and let me tell you, I savoured every bite!

Zucchini and Asparagus Frittata

3 more weeks left of school!! So as you have noticed, I haven't had a lot of time to add new entries to my blog. But this frittata recipe is so super simple, fast, and versatile you can make it for any meal of the day, any day of the week. Frittatas are a great source of protein to get you energized for the rest of your day, and when you pack it full of fresh vegetables, you will feel great about what you ate and won't regret eating that say that...Big Mac meal...not that I ate that for dinner yesterday....with a side of honey to dip my fries...no of course not! Frittatas are a delicious breakfast on it's own, and with the addition of a side salad, can make a satisfying lunch or supper. They are also great because you can mix and match with whatever vegetables and flavors you have on hand. If your herb garden is already in bloom, add some fresh chopped parsley or basil to brighten the dish up. Experiment with different vegetable combinations and various cheeses.

Note: To trim asparagus, simply bend a piece of asparagus with your hands until the stalk naturally snaps. Discard the bottom end. Continue with the rest of the stalks.

Note: If you do not have an oven safe pan, you can use a regular pan and simply flip the frittata (carefully), or cover the wood or plastic handle completely with aluminum foil.

Ingredients:

2 eggs

1 tsp crushed garlic

1/2 tbsp olive oil

1/3 cup chopped zucchini

3 stalks asparagus (trimmed and chopped)

3-4 grape or cherry tomatoes (chopped)

1/2 tbsp fresh chives or scallions (chopped)

1 tbsp goat cheese

1 tsp dried red pepper flakes

salt and freshly ground pepper to season

Directions:

1. Heat oil and garlic in a pan. Add zucchini and asparagus and saute until zucchini is lightly browned.

2. In a bowl, whisk eggs. Add sauteed vegetables, tomatoes, chives, salt and pepper and stir or whisk to combine.

3. Add egg mixture back into pan and cook on medium heat (there should still be oil in the pan). Add dollops of goat cheese on top of the egg mixture. If you are using an oven safe pan, transfer pan to oven when bottom of frittata has cooked, and broil until the top has cooked. If you do not have oven safe pan, either carefully flip your frittata when bottom has cooked, or cover the handle of the pan completely with aluminum foil and broil in oven. When frittata is cooked through, serve.