Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Baked Egg Caprise June 14, 2012

It’s hard to believe I’ve lived in Indy for 6 months now. It was an adjustment, getting used to living in the city, since I’ve lived in small towns my whole life. But there are so many benefits. I’m close to work, there’s so many great restaurants and bars and breweries here. I’ve made so many new friends I can’t even count them.

Another benefit I have discovered this summer is that the farmer’s markets are much better here too. More people = bigger venues = more vendors. I have not made it downtown yet, as the market is on Wednesdays while I am at work. But the one just north of me is wonderful.

I picked up a couple of tomatoes this weekend. I normally associate tomatoes with late summer, but these looked so good I couldn’t pass them up. I’ve had leftover roast chicken the last three nights, and while it is delicious, I was ready for something new. This was the perfect remedy. I just did one in a custard cup, but you could do this easily in a muffin tin if you are feeding a family or a group! Would be great for breakfast too!


Baked Eggs Caprise
Original Recipe

1 tomato
1 egg
1 basil leaf, torn or cut into pieces
Mozzarella Cheese
Salt and Pepper

Preheat oven to 450.

Cut the top off the tomato, and with a spoon, scoop out some of the insides. Leave plenty of meat on the tomato though!

Place in greased custard cup.

Crack egg into tomato. Top with basil and cheese. Season with salt and pepper.

Bake for 15-20 minutes until whites are set.

Eat! I didn’t do this tonight, but I bet some good quality olive oil would be fantastic drizzled over the top. Or some balsamic? YUMMMMM…


Eggs and Tomatoes March 23, 2011

I will always love winter. My friends give me hell for it, I mean, we live in Indiana after all. Sure it’s not the upper Midwest, but it gets COLD here. And the ice. And the snow. And did I mention ALL THAT ICE???

Don’t get me wrong, I love the spring. Summer not so much. For all of you balking at that–get sun-poisoning where you can’t walk for 3 weeks. Then you’ll understand. Plus, my migraines always hit really hard this time of year, as the temperatures and pressures go up and down and up and down.

All of that said–it is GORGEOUS out today! (I’m writing this Monday night, but you guys won’t see it until Wednesday.) I normally swim on Mondays, but I couldn’t wait to get home and head to the park for a walk. 72 degrees in March? Yes please! I’m dog sitting my Mom’s “princess” and the two of us had a blast walking around Morrow’s Meadow.

When I got home, I was hungry, but didn’t want to put a lot of effort into the meal. Eggs sounded good, but not just eggs and toast–boooooooooring. I had seen a recipe for a Moroccan-style tomato sauce with eggs on top somewhere. I don’t remember to be honest. It had a bunch of foreign ingredients that I cannot pronounce. But I figured, hey, I can do that my way! So I did. And it was awesome. I would recommend doing this with some heavy Italian bread–my white Wonderbread (don’t hate, it’s good) didn’t quite hold up to the heavy sauce. But the rich creamy yolk and the herby tomato sauce…mmmmmmm….

It wasn’t pretty, so no pictures this time. But this was a great throw-together meal. Just toss in whatever herbs or spices you have on hand. Play with your food!

Eggs and Tomatoes
Original Recipe

1/4 cup onion, diced
2 cloves garlic, minced
Handful of herbs, chopped (I used rosemary and sage)
1/2-1 cup diced or crushed tomatoes
Salt & Pepper
2 eggs

Heat some olive oil in a pan. Toss in some onion, garlic, herbs. Let them cook for a minute or two over medium heat, until soft. Add tomatoes, cook for another minute or two. Season with salt and pepper.

Carefully crack eggs over sauce. Cover. Cook until eggs are just set.

Serve with thick, crusty French or Italian bread. Eat in your pajamas in front of the TV. This is not a fancy dinner. Could be breakfast too, if you like savory in the morning like I do.


1 year Blogoversary! And Peanut Butter Banana Bread for Kicks! October 2, 2010

I cannot believe I’ve been writing for a year! I started this blog just a few weeks before our first wedding anniversary. We had just bought and moved into this house, we had a dog. It was all very domestic. I was just discovering my love for cooking and I had so much to share with all of you!

Things have changed quite a bit in the last few weeks, but I’m still here. I’m not posting as much, mostly because I’m not cooking as much. It’s harder to motivate myself to cook for just one person. But I’m working on that. I’m collecting recipes that are easy to freeze in batches (ie chili) so that I can keep things ready for nights when I don’t feel like dirtying up my kitchen. AND, my coworkers love to have pitch ins so keep your eyes open for potluck recipes!

I’ve put up a Subscribe button in the sidebar. Since I’m not posting as often, I thought I’d enable email notifications so you guys will know when I DO post! Make sure you go sign up!

Our company is switching security companies, which means our long time guard is leaving us. So on Thursday, her last day, we had a breakfast pitch in to say goodbye. It was a last-minute announcement, and I had to babysit my cousin Wednesday night, so I needed something easy to throw together. This fit the bill. I made the batter before I left, and just threw it in the fridge while I sat, then popped it in the oven for an hour when I got home. It went over REALLY well. As in, everyone devoured it.

Peanut Butter Chocolate Chip Banana Bread
Adapted from Sugar Plum

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 ripe mashed bananas
1/2 cup creamy peanut butter
2 Tbsp melted butter
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 1/2 tsp vanilla
1/2 cup milk
3/4 cup chocolate chips

Preheat oven to 350 degrees. Grease 9 inch loaf pan.

In mixing bowl, mix together flour, baking powder, baking soda, and salt.

In another bowl, mash together bananas, peanut butter, butter, sugar, and brown sugar until well mixed. (I left mine a little lumpy, so you could taste the banana in the bread.) Add eggs, vanilla and milk.

Add wet ingredients to dry, stir until just combined. Stir in chocolate chips.

Pour into loaf pan. Bake for 50 minutes to 1 hour, until toothpick comes out clean (excluding the melted chocolate chips of course).


Udon Noodle Soup September 25, 2010

Oh my GOD you guys. The soup I am eating right now. I couldn’t even wait until I finished eating to write about it. My bowl sits in front of me, half finished. I pause every few sentences to slurp down another noodle. Make this recipe. Lunch, dinner. Hell, I had made it at 10 am in the morning.

Yes, I made Udon soup for breakfast. I have been seriously craving Asian food in the mornings lately. I don’t know if it’s watching Anthony Bourdain gulp down bowls of Pho in the early hours or reading of the savory broths Asian cultures often serve for the first meal, but cereal has lost it’s appeal. Unfortunately, in Indiana, it’s not so easy to find hot and sour soup at 7 am.

I’m not alone either. The Kitchn just featured an article this week about having Miso soup for breakfast. When I read that yesterday, I knew I could resist no longer. So this morning, when I woke up with that craving, I had to create something. Luckily, I had made homemade ramen a few weeks ago, so I still had some (albeit, a little frozen from being stuck in the back of my crisper) Chinese cabbage and ginger. I also had some Udon noodles! I EVEN had one more container of my homemade chicken stock, just waiting for soup from scratch.

Guys, this is seriously good. My version may not be the most traditional. It should be made with dashi stock, and I’d love to have some mushrooms and eggs (of which I was unfortunately out). But, this may have been the best breakfast I’ve ever had. And anyone who knows me knows that I do NOT eat breakfast. I will be doing this again. I might make it ahead of time to keep in the fridge.

Oh, and if you would rather eat a strawberry poptart every morning with a Diet Coke (hehe, you know who you are. I love you.), all the power to you. But make this for lunch at least.

Udon Noodle Soup
Adapted from The Kitchn

2-3 cups chicken stock
1-2 tsp cinnamon
1 tsp diced ginger
1 package udon noodles
1 cup bok choy or Chinese cabbage
1 small shallot, diced
1/2 Tbsp garlic powder
3 Tbsp soy sauce
1 tsp Sriracha sauce, optional

In medium pot, simmer stock. Add cinnamon and ginger and simmer for 1 minute.

Add noodles and cabbage, cook for 2 minutes.

Add rest of ingredients, cook for 2 more minutes. Serve hot.

**Note–If you want to add an egg or two, add to stock just before it comes to a simmer, cook for two minutes before adding noodles and cabbage. Be gentle when adding the other ingredients so you do not break the eggs.


Blueberry Sunrise Muffins June 6, 2010

Filed under: Berries,Breakfast,Family,Freezer Meals,Muffins — hmills96 @ 12:45 pm
Tags: , , ,

Can you believe my baby sister graduated from high school last week?  Ugh. I feel so old!

I’ve spent a lot of time in my hometown lately, watching those that I think of as 10-year-old midgets throw their last pitches, sing their last solos, and finally, don their caps and gowns and walk across the stage at BHS. Congratulations Class of 2010! I laughed with one of my former classmates, a brother of Em’s friend, when we realized our 5th year reunion is not far away. Oh dear…

You know what else makes me feel old? Babies. I have found out every day for the last 4 out of 5 days that someone else is pregnant. No one yet today, but it’s still early. One of my college friends is even having twins! It’s crazy! I made a list, just for spite yesterday. Off the top of my head, I could think of 9 people who have recently had good news, and several more who have just given birth! It makes me feel old to think we are at that stage in our lives. Trust me, there are no plans for little Haley’s anytime soon…much to my family’s dismay! That doesn’t mean I don’t jump up and down when I find out another of my friends is expecting though! There’s been a lot of squealing going on over here!

One good thing that came out of feeling old is 2 lbs of blueberries leftover from Em’s graduation party. She had the first party of the class, which means it’s usually the biggest. Still, we had waaaaaaaay more food than we needed. Which, from my perspective is not a bad thing, because I got to take home leftovers! The 2 lbs of berries I took was only half of what was left. Luckily, they freeze well! You may see blueberry recipes for a while. I know, so disappointing right? Ha!

Blueberry Sunrise Muffins

Adapted from Dine and Dish

1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 Tbsp butter, melted and cooled
1 large egg, beaten
/4 cup plus 2 Tbsp milk
1 Tbsp fresh orange zest
Juice of 1/2 Orange
1 cup fresh blueberries

Melt butter, let cool slightly.

Preheat oven to 400. Spray Muffin cups with Pam.

In batter bowl, mix flour, baking powder, salt, sugar and zest.

In separate bowl, whisk together butter, egg, milk, and juice.

Pour wet over dry ingredients and stir just until mixed. Will be lumpy. Stir in blueberries.

Pour into muffin cups. Bake about 18-24 minutes, until golden.

Makes 8-10.


Lemon-Mulberry Muffins May 28, 2010

Filed under: Breakfast,Freezer Meals,Muffins,Spring/Summer — hmills96 @ 9:52 am

Wow! It’s been a LONG time since my last post! It has been a miserable week for me, and I really have done nothing but lay on my back with my legs in the air. Last weekend was my baby sister’s graduation party–the same day that I happened to get a terrible sinus infection. I was supposed to help my mom all day, instead I slept on the couch most of it and was all but a ghost at the party. Sunday was not much better, but it was beautiful outside. We all went out to sit on the patio for a while.

If you know me, you know that I have VERY fair skin and burn very easily. I was only going to sit out for a little while, as I cannot stand the sun long. However, the fact that I was sick, in combination with the 90 degree heat made me fall asleep! Bad news bears, let me tell you. I’ve been burned bad in my life, but NEVER like this. When I woke up Monday morning, my knees and ankles had swollen to the size of softballs! I got out of bed to use the restroom and almost fell because it felt like my shin bones were going to explode out the front of my legs!

Only today am I finally able to really stand and walk without agony. The swelling has finally gone down. Hopefully I’ll get back to cooking this week. I definitely have some recipes to try for you! Let me be a lesson to you, SUNBATHING IS NOT WORTH IT!

I had a request for this recipe. I had posted it a long time ago on my old old blog, so I thought I’d put it up here for you guys!

Lemon-Mulberry Muffins

adapted from Dorie Greenspan’s Orange Berry Muffins, from Baking: From My Home to Yours

Grated zest and juice of 1 lemon
3/4 cup milk
2 large eggs
3 TBSP Honey
1 stick butter, melted and cooled slightly
1/3 cup sugar
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1-2 cups mulberries

Preheat oven to 400 degrees F. Line muffin pans.

Pour lemon juice into measuring cup and pour in enough milk to make 1 cup liquid. Whisk in eggs, honey, and melted butter (be careful not to scramble the eggs).

In large bowl, rub the sugar and zest through your fingertips until sugar is moist and you can smell the lemons. Mix in flour, baking powder, baking soda, and salt. Pour liquid ingredients over dry and mix gently, until no dry flour remains (will still be lumpy). Fold in berries. Divide into muffin cups.

Bake for 22-25 minutes. Tops of muffins will be golden brown and springy to the touch. Cool for 5 minutes before stuffing still way too hot muffins in your face.

Note: Once muffins are all the way cool, I like to wrap them individually in saran wrap and store in my freezer. Then, on a busy morning all I have to do is grab one and stick it in my purse, then nuke it in the microwave at the office for about 45 seconds. Makes a really quick and easy breakfast.


Cinnamon Bun Pancakes February 27, 2010

Filed under: Breakfast,Quick and Easy — hmills96 @ 8:42 am

Wednesday, when I stayed home from work, I spent most of the day in bed. J. gave me a sleeping pill and I really did a whole lot of nothing. But for some reason, around lunch time I woke up and was starving and had the urge to cook. My head was pounding, I felt like crap, but I HAD to make pancakes. Don’t ask, I do weird things when I’m sick. I went right back to sleep after I ate.

Make these this morning for your family! They are delicious!

Cinnamon Bun Pancakes

From sapeylissy on the Tasty Kitchen

1 1/2 cup All-Purpose flour
3 Tbsp white sugar
1/2 kosher salt
4 tsp baking powder
1 Tbsp cinnamon
2 whole eggs, beaten
1 cup milk
2 Tbsp corn syrup
1/2 cup butter, melted
1 Tbsp vanilla (hey I remembered it this time!)

Combine flour, sugar, salt, baking powder, and cinnamon with a whisk.

In batter bowl, beat together eggs, milk, corn syrup, butter, and vanilla. Stir in flour mixture.

Heat lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve immediately.

*Note–I did not change this recipe at all. 1) I didn’t have the mental capacity. 2) It’s amazing!