Breakfast Bites

I eat a lot of eggs, so I’m always looking for new and interesting ways to prepare them. Here is something different for breakfast or a light dinner. Cooking the eggs in a muffin tin results in single-serving frittatas that you can even take with you for breakfast-on-the-go. These keep well for a day or two, so they are a good option when you want to make weekday breakfasts ahead. The recipe makes enough for 6 “muffins.”

Breakfast Bites

• 1 tsp. oil
• 4 oz. sausage, casings removed and crumbled
• 2 tbsp. diced red onion
• 2 tbsp. diced bell pepper
• 5 lg. eggs
• Salt and pepper to taste
• Nonstick cooking spray
• ½ cup shredded cheddar or cheddar-jack cheese
• ¼ cup diced tomatoes

Preheat the oven to 350 degrees. Cook the sausage, onion and peppers in the oil over medium-high until the sausage is fully cooked, 4-5 minutes. Whisk together the eggs, salt and pepper. Stir in the cooked sausage mixture. Spray a 6-cup muffin pan with cooking spray. Fill each cup evenly with the egg mixture and sprinkle with the cheese and tomatoes. Bake until the eggs are firm, 15-20 minutes.

Notes: This recipe seems very adaptable, by replacing the sausage and vegetables with whatever you like. Or omit the meat altogether for a vegetarian version.

Making Granola at Home

On most mornings, my breakfast is a bowl of Greek yogurt with granola and fresh berries. I used to buy granola, but it became way too expensive, and store-bought granola is surprisingly high in calories. Granola is so easy to make at home, and best of all, you can control what goes in it. You can choose what nuts to add, whether to throw in some coconut or dried fruit, and how much fat and sweetener to use.

I’ve tried many granola recipes, and I’ve finally settled on this one as my weekly go-to recipe. It is adapted from a Cooks’ Illustrated recipe. It’s easy, very adaptable, and always results in a golden-brown, slightly sweet granola that tastes great sprinkled on yogurt.

Preheat the oven to 325 degrees. In a big bowl, combine 3 cups rolled oats (not instant), ¼ cup wheat germ, 1 cup chopped nuts (any kind or a combination), ½ cup sunflower seeds and ½ cup shredded coconut. In a small saucepan, heat 1/3 cup vegetable oil and ¼ cup honey until warm. Pour this mixture over the ingredients in the bowl and stir until well-coated. Spread the granola mixture on a baking sheet. Bake for 15 minutes, stirring every 5 minutes, until golden-brown and fragrant. After baking, add up to ¼ cup dried fruit, if you like. Let the granola cool and then store in an airtight container up to 1 week.

My favorite nuts to use in this recipe are slivered almonds, but I have also tried walnuts and pecans with good results. Of course, the coconut or sunflower seeds can be omitted, or additional nuts may be substituted for them. In the winter, when berries aren’t in season, try different kinds of dried fruit other than raisins. Dried cranberries and cherries are both delicious.

Super-Simple Chicken Soup with Vegetables and Pasta

I have been trying to eat more soup recently, and not just because it’s winter. There are so many reasons why soup is a great meal that we should strive to eat every day. Soup is easy to make and adaptable to whatever ingredients are available. It’s easy to get a daily serving of veggies in — just throw them in the soup pot. Also, soup is satisfying and filling, a boon if you are trying to eat less and lose weight (which many of us are after the excess of the holidays).

Chicken soup is a classic that everyone loves. I don’t follow a recipe to make this soup, but rather use the vegetables I already have on hand. With small pasta such as orzo or macaroni and boneless chicken breasts, this soup can be prepared in less than 30 minutes.

It’s perfectly okay to use store-bought stock for this soup; I prefer the organic brands, such as Swanson’s or Pacific Natural, which are sold in aseptic containers. However, it is easy to make chicken stock, and it only takes about an hour. Homemade stock tastes much richer than any stock you can buy, so why not make your own?

To make a quick chicken stock, cut up a three- to four-pound chicken and put the pieces in a large pot. Roughly chop 1 large onion, 1 large carrot and 1 celery stalk (don’t bother to peel), and add them to the pot, along with 1 bay leaf and a few whole peppercorns. Pour in 14 cups water. On high heat, bring just to a boil, then reduce to a low simmer. Cook for at least one hour and no more than two hours. Cool slightly and strain out the solids. Reserve the chicken breasts to use in any recipe calling for cooked chicken meat. If you are not making soup right away, refrigerate the stock and use within three days, or freeze it for up to three months.

Now, to make the soup, peel and chop several kinds of vegetables into small pieces. Carrots, celery and onion are classic choices, but use whatever you have available. Heat 1 tablespoon olive oil in a large pot over medium-high. Saute the vegetables to lightly brown them. Add 1 garlic clove, minced, and saute another minute or two. Add 4 cups chicken stock and bring to a boil. Reduce the heat to medium-low. Cut 1 boneless chicken breast into small pieces and add to the pot, or if you made your own stock, shred the cooked breast meat and add that. Also add ¼ cup uncooked orzo, macaroni or other small pasta. Season with salt and pepper. Simmer, covered, until the chicken and pasta are cooked, about 15 minutes.

Simple Make-Ahead Carrot Salad

This carrot salad is my favorite recipe for using up an abundance of carrots. For such a simple recipe, it is unbelievably versatile, as you can eat it as is with your lunch, or use it to top a green salad or garnish a sandwich. If you want a heartier salad, add some dried fruit and/or toasted nuts. And it seems to keep for days in the fridge.

1. Peel, trim and grate 1 pound carrots. I use my food processor to make short work of the grating chore.
2. In a bowl, whisk together 1 tsp. red wine vinegar, 2 tsp. lemon juice, 2 tbsp. fresh orange juice, salt and pepper. Slowly whisk in ¼ cup olive oil.
3. Toss the dressing with the carrots, garnish with minced parsley and let stand 10 minutes before serving.

This recipe comes from Alice Waters’ The Art of Simple Food, and I make it all time.

What to Do With Too Many Peppers: Make Hot Sauce

I bailed on my cooking challenge this week. I was supposed to make something cold, something I hadn’t made before. I made vanilla ice cream. That doesn’t really count, although it was very good with a compote of blueberries, blackberries, raspberries and strawberries. A real Fourth of July red, white and blue dessert.

Also, posting new challenges may become spotty over the next few weeks, since we are going to be traveling a fair bit. But I’ll try to keep posting little tidbits here.

For instance, if you are a gardener, or know someone who gardens, you may find yourself inundated with peppers this time of year. What do you do with all those peppers, especially if they’re hot chiles? Last summer, I discovered the solution: make hot sauce! This recipe comes from Jam It, Pickle It, Cure It, a very useful cookbook to have (by Karen Solomon).

You will need 2 pounds hot chiles: 1 pound jalapeno and 1 pound serrano for a really hot sauce, or substitute poblano or pasillo for some of the peppers. Wear gloves!

Wash and dry the chiles. Remove the stems. Slice in half lengthwise and scrape out most of the seeds. Grill or broil the chiles, skin side toward the flame, until blackened and charred.

Chop 3 cloves garlic in a food processor. Add the chiles with 2 tablespoons + 1 teaspoon kosher salt, 2-1/4 cups white vinegar and 4 tablespoons sugar. Puree until well combined.

Refrigerate in a glass jar. It will keep for months. How to use it? I use it wherever hot chiles are called for: in sauces, salsas, soups, stews, curries, etc. It is great to have in the winter when fresh chiles aren’t so plentiful.

Potato Soup, Many Ways

I try to make soup at least one night a week, and potato soup is one of my favorites. It is dead simple to make, either in the slow cooker or on the stovetop if pressed for time, and it can be varied many ways, depending on what vegetable you add. Potato soup is also extremely satisfying on its own or with a green salad and some homemade bread. Here are some of my favorite ways to make potato soup.

Simple Potato Soup

Yields: 4 servings
Time to make: 30 minutes on the stovetop

• 1 tablespoon butter and/or extra-virgin olive oil
• 1 small onion, sliced, or 1 garlic clove, sliced (optional)
• 3 medium potatoes, any type, peeled and cut into small cubes
• Another vegetable, such as: 3 carrots, peeled and cut into small cubes; 2 leeks, washed well, trimmed and sliced; 1 head broccoli florets; 1 bunch celery, trimmed and chopped; or 3 tomatoes, chopped (Also see the variations below.)
• Salt and freshly ground black pepper to taste
• 4 cups chicken stock, preferably warmed; water can be substituted in a pinch, but the soup won’t be as hearty

Heat the butter or oil in a large, deep saucepan over medium. Soften the onion or garlic for a few minutes, if using. Add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes. Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) If you like, puree the soup with an immersion blender, or you can serve it chunky-style.

It is nice to garnish this soup with grated cheese or fresh herbs, or swirl in a pat of butter or a dollop of sour cream. You can also add ½ to 1 cup cream, milk or half-and-half after pureeing.

To make this soup in the slow cooker: Put all of the ingredients in the slow cooker. Add enough of the water or broth to just cover them. Cover and cook on LOW until the potatoes are tender, 5 to 7 hours.

Peas and Watercress Potato Soup: Just before the soup is done, add the leaves and tender stems of 1 bunch of watercress and 1 12-ounce package frozen petite peas, thawed. When done, puree this soup and serve immediately; it will become dull as it sits.

Potato Soup with Sorrel or Spinach: In Step 2, when the potatoes are quite soft, add 2 cups washed, trimmed and roughly chopped sorrel or spinach leaves. Cook for 2 minutes, then serve, or puree, stir in 1 cup heavy cream, and serve hot or cold.

Blue Cheese Dressing

Image via Wikipedia

If it is possible to be in love with a salad dressing, then I am head over heels for blue cheese dressing. It is my decadent treat at home-style Italian restaurants and steakhouses. But it’s even better to make at home, because then you can ensure you get lots of blue cheese goodness, and you can eat the batch all week. This dressing not only works on salads — I recommend romaine hearts, croutons, tomatoes and bacon — but it also makes a good dip for crudites and chicken wings.

Blue Cheese Dressing

Makes about ¾ cup

• 2½ ounces blue cheese, crumbled (about ½ cup)
• 3 tablespoons buttermilk or substitute whole milk, if you must
• 3 tablespoons sour cream
• 2 tablespoons plain yogurt (you can also use mayonnaise, but I prefer yogurt)
• 2 teaspoons white wine vinegar
• ¼ teaspoon sugar
• ⅛ teaspoon garlic powder
• Salt and ground black pepper

Mash the blue cheese and buttermilk or milk together with a fork until the you’ve achieved the right crumbly-creamy texture to suit your tastes. Stir in the remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

How to Slow-Roast Tomatoes

Image via Wikipedia

Here’s another idea if you have an excess of tomatoes from the garden: slow-roast them. The results are similar to sun-dried tomatoes: sweet, chewy, with an intense, sunny flavor. I like to eat them on bruschetta with a soft cheese, but they are also good tossed into pasta dishes and casseroles. They can even be pureed for an intense tomato sauce or soup.

Roma tomatoes are the best choice for slow roasting. Larger tomatoes will work (quarter them), but the roasting time is longer and the results won’t be as pretty. I haven’t tried cherry tomatoes, but I think they might get too sweet after roasting. Still, feel free to experiment.

Here are the steps for slow-roasting roma tomatoes:

1. Preheat the oven to 325 degrees.
2. Cut the tomatoes in half lengthwise. Toss with olive oil and a little salt.
3. Arrange the tomatoes on a baking sheet, cut side up, and put them in the oven.
4. Start checking the tomatoes after 2 hours. They are done when they turn dark and it looks like all the juices have evaporated. A little black on the edges is okay, but you don’t want them to charcoal. Remove the tomatoes to a plate with a spatula as they finish cooking. The smaller tomatoes will finish first. The larger slices may take up to 3 hours.
5. Let cool to room temperature and store or enjoy. The tomatoes can be stored in the refrigerator for up to a week, or they can be frozen and used as needed.

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Keeping Kitchen Staples Fresh

Here’s a useful article from Cooks Illustrated: Keeping Kitchen Staples Fresh. Advice on how to store and when to throw out staples like flour, sugar, oils, leaveners and nuts.

Speaking of Cooks Illustrated, I stopped getting their magazine but some of their special issues are very useful indeed. I just picked up a copy of Make-Ahead Recipes (check the magazine stand), which is just what it sounds like. The batch of freezer biscuits I made from their recipe was terrific, and it’s very convenient to have a dozen or more biscuits ready to go from freezer to oven without having bought any packaged foods.

How to Make and Use Garlic Confit

Now that I have stopped buying so many packaged foods, I have started looking for creative condiments I can make at home to add flavor to what I’m cooking or just for snacking. A recipe for garlic confit in Ad Hoc at Home caught my eye. Garlic cloves are slowly cooked in oil until they become sweet and mashable. As a bonus, the oil becomes infused with garlic flavor and can be used in marinades, vinaigrettes and mayonnaise or just for sauteing.

I immediately used my garlic in two dishes: as part of a marinade for tuna, blended with parsley, capers, the garlic oil and lemon juice; and mashed into sauteed broccoli florets, which I also cooked in the infused oil. I still had several cloves left over for the week’s cooking. Spread on a baguette, the cloves probably make very good instant garlic bread, although I haven’t tried that yet (but I will!). They keep in the refrigerator, covered in oil, for about 1 week. The oil itself will keep at room temperature for a month.

This recipe was super-simple and so immediately useful that I’m sure Thomas Keller won’t mind if I share it with you.

Garlic Confit

1. Cut the root ends off several garlic cloves and peel off the papery skin.
2. In a small saucepan, pour oil over the garlic to completely submerge the cloves. Ad Hoc at Home calls for canola oil, but I used olive oil.
3. Over medium-low heat, bring the oil to a very slow simmer. Tiny bubbles should just break the surface. Adjust the heat down as necessary.
4. Let the cloves cook, stirring occasionally, until completely tender when pierced by a knife, about 40 minutes.
5. Let the cloves cool in the oil. Store the cloves covered in oil in a jar in the refrigerator for up to 1 week. Store the remaining oil at room temperature for up to 1 month.