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.


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.


Hangover Remedy November 22, 2009

Filed under: eggs,NaBloWriMo — hmills96 @ 3:37 pm

Ok guys, seriously, ya’ll should take away the computer when I’m drinking. Sorry about that. But hey, I got a post up!

This morning, yeah, not feeling so great, as expected. Luckily, I don’t have a headache but my stomach is pretty queasy. I always find I need some protein the day after a bender, I don’t know the science but it seems to quiet my nausea.
Lately I’ve been craving eggs like nothing else, which is really odd because I’ve never been much of an egg person. It’s a texture thing. I love the runny yolk but the whites freak me out. My animal friends LOVE it when I make eggs because they usually get the left over whites. I always feel so wasteful when I do that though.
So this morning, I tried something new and oh my goodness, you need to make this now. It took a little bit longer than your normal eggs over easy, but the result just melted in my mouth. The recipe takes your standard breakfast ingredients and fancies them up a little bit. You can easily serve this for a wedding shower brunch, just make them in muffin tins instead of ramekins. I didn’t do it this morning, but you could saute some veggies–mushrooms, tomatoes, asparagus –in butter and garlic and put them in the bottom, under the egg. It’s a recipe you can play around with quite a bit.
Baked Eggs in Ham Cups
Adapted from YumSugar!

2 slices shaved ham (see note at bottom)
Asiago cheese, grated
1 Egg
Splash of milk (or cream if you have it)

Preheat oven to 375.
Grease a ramekin (or muffin tin). Line the cup with ham. Sprinkle cheese in bottom. Crack egg into cup. Pour just a touch of milk/cream on top of egg, this will keep egg from setting too hard.
Bake for 20 minutes, no more, or the yolk will not be runny.
Note: You need to use shaved ham for this, not the really thick sliced ham. However, you need shaved ham with a little bit of body to it. If you can see through the ham, it will work for eating, but won’t be pretty if you’re serving for a party. I used prepacked “deli-style” shaved ham, and because it’s done by a machine, the ham comes out of the package torn. My recommendation is to go to your store’s deli and have them shave it for you. You might tell them what you’re using it for and see if they can adjust the settings on their machine so it is a little thicker. See the two pictures below and you’ll see what I’m talking about.

Photo by me: See how my ham didn’t really hold up? You can’t see the sides, but the egg white soaked through the torn holes in the ham. It was yummy, but not pretty enough to serve at a party.

Photo by Yumsugar: Done by a Food Photographer of course, but, gorgeous nonetheless. You see the difference? If you’re going to serve this for a party, use a higher quality ham, something that has some thickness to it so it holds the egg in.


A Non-Eggy Egg Casserole November 20, 2009

Filed under: cheese,eggs,Family,NaBloWriMo — hmills96 @ 2:08 pm

There’s something about me you should know. I am a little bit of a freak of nature. (You might have figured that out already.) I rarely do anything the way everyone else does it. Or if a food is really super popular, I probably don’t like it. Take mayonnaise for example. Who doesn’t like mayo? Me. That’s who. Blech. Or Deviled Eggs. Or Egg Casserole.

So when my “other moms” (aka my mother’s long time best friends) threw my wedding shower brunch, they had a dilemma. What in the world were they going to serve? Egg Casserole is the norm at these sorts of functions. And of course, Haley doesn’t eat them (seriously, who doesn’t like egg casserole, that’s just weird)! Have no fear! TO brought this lovely concoction. I had tried it once before at some other get together right before the shower, and loved it. It was the perfect solution. She was kind enough to include the recipe in my shower book too :).
Sweet Girl’s Shower Casserole
(Well, I had to give it a proper name didn’t I, T??? :-P)
From T.O.

16 eggs
1/4 tsp salt
1 cup Evaporated milk
1/4 cup butter
6 slices of bacon, browned
4.5 oz jar of dried beef
2 cans cream of chicken soup
3 cups milk
1/2 cup flour
1/2 tsp onion powder
2 cups shredded cheese

Preheat oven to 350 degrees.

Scramble first 4 ingredients and set aside.

Mix flour and onion powder with soup. Add milk and cook in skillet for about 5-10 minutes, or until bubbling. Cut up meat and crumble into mixture.

Spray 9×13 pan with cooking spray. Pour in scrambled eggs. Sprinkle with 1 cup shredded cheese. Pour gravy mixture over eggs and cheese. Top with 1 more cup cheese. Bake for 45-50 minutes.