Snow. Snow Everywhere... Eggs in a Snow Bank for ME!

So far this year the North East has been getting hit one after another by snow storms. With just three days left to the month we are ranked as the fourth snowiest January on record with third place just an inch away to break the 1904 record. The streets are getting so narrow that even a for a Prius it is getting tight. Sidewalks are walled by three and four foot banks of snow. 

 Ever since the Blizzard of 1978 Rhode Islanders have created habit that whenever they hear hint that snow flakes will start falling they all run to the store for bread and milk in an complete an udder mode of panic. Luckily for our customers than can usually rely on their milkman to deliver in rain, snow or shine. I say usually because this year the storm have been so fierce with blinding blizzard winds, wet heavy slippery snow, and just horrible timing we have been forced to postpone delivery three times already. When we postpone delivery it means in the end there is a lot of confusion for everyone, no matter how hard you try to get the message across, and we all end up having to work on Saturday. And guess what, we have another storm coming next week!

 Well anyway. I have found the most perfect breakfast (or lunch) dish to celebrate all of this snow that we have and it is called Eggs in a Snow Bank!

Thank you, Foodiva's Kitchen!

  So this fluffy snow ball like dish is made by whipping up your egg whites and dropping the yolk in the center then toasting it up in the oven and serving with toast, home fries or both.  In the post on Foodiva's Kitchen she has it serves on toast fresh bread with oven roasted tomatoes stacked with pear and topped with pureed potato. Yum Yum!  Tomorrow this will be my breakfast adventure with just a few changes to the recipe and dish. 

 

Eggs in a Snow Bank served with oven roasted Backyard Farms Tomatoes and Wilted Olivia's Organics Baby Spinach with a side of Fortuna's Maple Breakfast Sausage Cheddar Hash.

For the Eggs:

4 - Country Hen Organic Eggs (Large) Separated - yolk individually separated

pinch of Salt

fresh ground pepper

Preheat the oven to 350* degrees

Put the egg whites in a large mixing bowl beat the egg whites until stiff fluffy peaks are made. 

On a parchment lined cookie sheet spoon 4 large clouds of egg whites. 

Using your fingers create a well in the center of the whites large enough for the egg yolk. 

Drop the individual yolks into the wells. Sprinkle the yolks with salt & cracked pepper. 

Pop them in the oven for 12 to 15 minutes or until the whites have turned golden brown. 

Oven Roasted Backyard Farm Tomatoes:

2 Backyard Farm Tomatoes Sliced

1/2 cup of Panko Bread Crumbs*

1/2 cup of flour

1 egg beaten 

Preheat oven to 350*

Slice the tomatoes about 1/4 inch thick. Set on a paper towel or tea towel. 

In shallow bowls line up the flour, egg, and Panko crumbs for dredging. 

Dredge the tomatoes first in the flour, next the egg and final coat evenly in the Panko Crumbs. 

Set the covered tomatoes on a cookie sheet and bake at 350* for 12- 15 minutes.**

*I like to add either some Herbs d'Provence or Italian Herbs to my bread crumbs for extra flavor

** Can be baked at the same time as the Eggs in a Snow Bank

Fortuna's Maple Breakfast Sausage Hash & Cheddar Cheese

1 package of Fortuna's Maple Breakfast Sausage defrosted and cut into bite sized pieces

5 Narragansett Red Bliss Potatoes diced in 1/4" pieces

1 Yellow Onion Chopped

1 clove of Garlic crushed

1 cup of shredded Cabot Cheddar or Supreme Cheddar Cheese

2 tablespoons of Olive Oil (separated)

Salt & Pepper

Soak the chopped potatoes in a large mixing bowl with cold water and salt for 10 to 15 minutes. Drain before using. Toss the drained potatoes in 1 tablespoon of olive oil and crushed garlic.

In a large skillet over warm heat brown the sausage. Add the chopped yellow onion cook until the onion peels are translucent. 

Remove the sausage and onions from from pan and set aside. 

In the same skillet add the remaining oil to coat the bottom of the pan. Add the potatoes and layer evenly across the bottom of the pan. Let the potatoes cook for 3 to 4 minutes before turning or until golden brown. Once brown toss the potatoes and cook for another few minutes to brown the other sides, refrain from continuously turning. 

Finally add the sausage and onions to the skillet toss to combine. Once combined add the shredded cheddar cheese and it is ready to serve. 

Potato Leek Soup - Topped with Bacon & Cheese

 Last night little Mr. Jack Frost came to visit New England and he brought with him below zero temperatures. In his honor I made some hearty and near healthy Potato Leek Soup. I added some bacon and cheese to the soup making it more like a bowl full of loaded baked potato.
  If it was not for the use of bacon in this dish I could call it healthy Potato Leek Soup. Last night it was too cold for me to venture to the store to get turkey bacon to substitute for the real thing. However, having the real bacon does add such a better flavor to the soup.

NY Daily News

Potato Leek Soup
Serves 6

8- 10 Narragansett Potatoes Red or White (washed peeled and chopped to 1/2" pieces)
1 medium Yellow Onion chopped
3 Leeks chopped and rinsed very well
1 Celery rib chopped
16 oz. of Chicken Stock (low sodium/ no MSG)
1/2 cup of Dry White Wine
1 cup of  Munroe Dairy Low Fat Milk
1 cup of Cabot Light Sour Cream
2 tablespoons of Herbs d'Provence
Salt & Pepper to Taste
1 Bay Leaf

 1/2 lb of Bacon
1 cup of Shredded Supreme Cheddar or Narragansett Creamery Cheese Atwell's Gold

 * Keep the chopped potatoes in a bowl of cold water on the counter while prepping the rest of your ingredients and strain before use. This will make the potatoes less starchy in the soup.

 Warm a 8 qt or larger stock pot on the stove at medium heat. Add the 1/2 lb of bacon to the pot, cover with a splatter screen and cook until the bacon is crisp. Remove from bottom and lay bacon on a paper towel to strain the grease. Pour the excess greases from the bottom of the pot into a safe container and not down the drain.
  Add the white wine to the remaining bacon grease to deglaze the pan of the bacon. Using a wooden spoon or spatula scrap the bottom of the pan loosening the bits of remaining bacon. Once finished add the onion, leeks, celery, potatoes, and bay leaf. Pour the chicken stock over the vegetables and the salt & pepper/ herbs d'Provence. Cover the pot and let simmer for 15- 30 minutes or until the potatoes are cooked through and be pierced easily with a fork or knife.
 Once the potatoes are cooked turn the heat on the stove burner off (removing the pot from the burner if necessary.) Add the milk and sour cream to the pot. Also if you have scraps from grating the cheese add them as well. Using an immersion blender in the pot puree the ingredients. If you do not have and immersion blender you can use a regular blender, (covering the top with a tea towel*) using a hand mixer, or potato masher.
  Top each serving of the soup with pieces of bacon (crumbled) and cheese.
Left over can be frozen in freezer safe container or in zip lock bags.

*When using your blender to mix warm ingredients never use the cover. The expansion of the ingredients will cause the top to blow off and cause a big mess in your kitchen. - Trust me I know from experience

Hearty Healthy Cottage Pie (well almost healthy...)

While doing some research on what makes the best Shepherd's Pie I came to find that never have I been making  what is the traditional Shepherd's Pie but, in fact making a Cottage Pie! A real Shepherd's pie is made with lamb or mutton meat (either ground or stew meat.) Where the Cottage Pie is made with beef ( or ground poultry.) After that fact the rest of the pie is exactly alike both, have a crust made of potatoes a gravy and some veggies of varying sorts. 

Cottage Pie is a great dish that can be eaten as a full meal or to follow a winter salad. The vegetables that are added can be different every time really utilizing what you have in your refrigerator. The Cottage pie originated as a peasant and servants meal in Western Europe during the late 1700's.  During this time high nutritional value of the tuber was discovered and many began adding them to their dishes to make them last longer and feed more mouths.  Traditionally tables scraps were used to fill the contents of Cottage Pie from what was being made for the the masters of the land. 


While most comfort food is the food of peasants, I love the warm and comforting feel of a good Cottage Pie. Nevertheless, like all other tasty foods they are made with lots of butter, cream and other gluttonous flavorful goods. This has led me to take on the task of creating a healthier version of the dish. I cannot say that it is healthy... I do not have any nutritional value for it but, based on substitutions and subtraction I believe it is healthier than what the traditional one is. Also, FYI I am not one to sacrifice flavor for a few calories. That is just silly to me.

Linny's Comforting Cottage Pie!
Serves 6- 8 people

Ingredients:


2 lbs of RI Royal White Creamer Potatoes (about 8) cut into 1" cubes*
1/2 cup of Low Fat Cabot Sour Cream 
1/2 cup of Low Fat Munroe Dairy Milk
4 Cloves of Fresh Garlic 
Salt & Pepper to Taste
2 lbs of NEFF 80% lean Ground Beef or Misty Knoll Ground Turkey
1 Carrot Peeled and Diced
1 Yellow Onion Chopped
1 Rib of Celery Chopped
1/2 cup of Frozen Peas
1/2 cup of Frozen Corn 
1 cup of Beef/ Chicken Broth
2 tablespoons of Flour
2 teaspoons of Worcestershire Sauce
1 teaspoon of Paprika
2 tablespoon of water


 In a large pot of cold water add the potatoes and garlic cloves. Bring water to a boil and cook simmer for 10 to 12 minutes until the potatoes are tender. Strain the potatoes and return them to the pot adding the Cabot Sour Cream, Munroe Milk and salt & pepper. Using a masher combine all of the ingredients until the large lumps have been incorporated. (If using a potato ricer - Rice the potatoes into the pot then add the milk and sour cream mixing them together.)
 In a microwavable safe bowl add the broth and microwave until warm/ hot. Add the four and Worcestershire to the mixture and work until fully combined with no clumps. 
 On the stove warm a large skillet over medium heat. Add the 2 tablespoons of water and the broken meat. Spread the meat evenly over the bottom of the skillet until the bottom is brown and then take your spatula to turn it and brown the rest of the meat (add more water if necessary to keep to the meat from sticking.) One the bottom layer is browned add the onions, celery, and carrots to the skillet. Cook the mixture for 4 to 5 minute, or until the onions are clear. Then add broth/ flour mixture to the pan and the corn and peas. Bring to a boil and then cook for 1 minute after to let thicken. 
 Spoon the meat mixture into the bottom of your dish evenly and making sure to get all of the juices from the pan into the casserole**. Next spoon the potatoes on top of the meat and use a spoon or spatula to spread it out evenly cover the surface of the pie (the potato acts as the top crust locking in all of the moisture when it goes into the oven to brown.) Top the potatoes with a dusting of the paprika.
Finally put the casserole dish on the top rack of your oven under a preheated broiler ( on medium/ low if you have a choice.)  Let the casserole sit under the broiler for 6-8 minutes or until the top is golden brown. Carefully remove from the oven and let stand 5-8  minutes before serving. 
*I have been known to sneak in cauliflower as a substitute for potatoes. To do so steam the cauliflower and mash it just like the potato. I would suggest either using an immersion blender or potato ricer for the cauliflower. Also sweet potatoes can be exchanged for white potatoes with the same preparation method.
 **If we are having friends for dinner I prefer to use individual crocks or dishes to serve the pie just for presentation. Though if it is for family I will use a large casserole dish that is at least 2" deep.  



  

Let it Snow... Let it Snow... Let it Snow...

Here in Rhode Island we are anxiously waiting our turn to get walloped by the snow just like many of the fair states before us have. The fair city of Atlanta came to a halt after being covered by a blanket of snow just 6 inches deep. With just two plows and 8 trucks for sanding the city came to a literal stand still on Sunday evening. Out west Utah, who is having a great ski season, just got a huge dumping of snow in the past two days. Oh how I would love to be stuck out there right now!
  Nevertheless, here we are on a Wednesday getting ready to be snowed with a prediction of 1 to 2 feet of snow to fall in the next 24 - 36 hours. The milkmen are being sent home at the end of the day today and told not to return until Thursday with deliveries to be made on Saturday.
 Tomorrow is looking like a great day to go outside make some snow angels, sled down Jencks, and then come back in for some chowder and Stuffies!

  Often times I like to take certain already prepared foods and tweak them to make them all my own with minimal amount of work and all of the flavor. Chowder & Stuffies are two of the things that I like to do this to the most. Chowder is one thing that can take a long time to make properly and when you want to go out and enjoy your day the last thing you want to be doing is being a slave to the stove. 

 The Blount Family makes a mighty fine chowder that can be used as a base to your very own creation. If you are a fan of the chowder from the Black Pearl in Newport just add some chopped clams, milk and dill to pot to get a summertime favorite. For something a little heartier and smoky try adding some frozen corn and bits of apple-wood smoked bacon. Make 20 ounces double to 40 ounces just by adding chopped, onion, celery, corn and milk (add some more clams if you want too!) 

 As for the Stuffies, I will let the frozen ones defrost. Once they are fully defrosted scoop out the stuffing into a big mixing bowl and starting adding the ingredients. In New England the traditionalists like their Stuffies with just stuffing and clams. Some may spice it up with chopped celery and onions, maybe some bacon bits, finished off with a dusting of paprika and a sprig of parsley. The Portuguese will all linguica. Italians like to add crumbled sausage (hot, sweet or Italian.) Me I like to make my additions based on how I feel, not so much based on tradition. 

 For me there is the Veggie where I will toss in some zucchini, bell peppers, celery, onions, corn and top off with half a cherry tomato. One can take the Veggie and add some Fortuna's Sausage crumble up or Misty Knoll Farms ground turkey. This brings me to another favorite of spinach and feta added to the Stuffies, one may call it a Greek... In the summer fresh grilled corn is just perfect with a pinch of fresh chopped basil. Through them on the grill with a pat of butter and off we go!

The Veggie

The Greek

 To everyone in New England... Have fun in the SNOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Happy Friday!

 Happy Friday to ALL!! For some reason this week seems to have been much longer than others. It must be let down after the hectic holiday season. None the less, I cannot wait to get home at 5:05 tonight throw a log on the fire and wait for the flakes to fall with a warm mug of hot cocoa.
  The Munroe Dairy Chocolate milk makes the best and richest hot chocolate every. Just add a few marshmallows and there you have one of the best comforting drinks to be had, it is like getting a big warm hug with every sip.

Here are some great fun facts about cocoa and chocolate from cocoajava.com:

Chocolate syrup was used to represent blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" a scene which took 7 days to shoot. Once upon a time, money did grow on trees. Cocoa beans were used as currency by the Mayan and Aztec civilizations over 1400 years ago. When they had too much money to spend, they brewed the excess into hot chocolate drinks. The Swiss consume more chocolate per capita than any other nation on earth. That's 22 pounds each compared to 11 pounds per person in the United States. Rumor has it that Napoleon carried chocolate with him on all his military campaigns for a quick energy snack. The word "chocolate" comes from the Aztec word "xocolatl", which means "bitter water". The amount of caffeine in chocolate is lower than most people think. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaffeinated coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine

Playoffs and Snow

This weekend is New Englanders have a break from watch their Patriots hammer down on another team but, that does not mean that televisions will be empty of green fields and big men running after a leather ball. Everyone will be watching to see if Baltimore or Kansas City will be headed to Foxborough next weekend. 

I have already begun planning a few good finger foods for next Sunday's game and eventually the "Big Game" on February 5th.

I love fried foods but, they do not love me the same in return :( For the past few days I have been finding some of what were at one time my favorite game foods and bringing them back to the table in a healthier/ lighter version that still have the same great flavor to them. 

To start fried raviolis have always been one of my favorites the crispiness of the pasta dough with the warm soft ricotta filling inside all finished with the sweet and tangy marinara dipping sauce. However tossing the little pillows of pasta in the hot oil to cook is not the only way to make these little treats. Baking them works out just as well and saves you all of the fat and splatter to clean up later. 

Baked Parmesean Ravioli:

1 Bag of Venda Cheese Ravioli 

1 Cup of Grated Parmesean Cheese

1 Tablespoon of Italian Seasoning

1 Tablespoon of Butter

1 1/2 cups of Italian Corner Pizza Sauce for Dipping (warmed up)

 In a large pot boil the ravioli until cooked al'dente. Strain and and toss in butter to coat. Next add the cheese and seasoning evenly coating all of the pasta. 

 On a lined cookie sheet place the ravioli flat not touching. Bake at 400* for 12 minutes or until browned. 

Serve Warm 

Happy New Year...

This year I have made only one promise to myself for 2011. To drink more water and of course more milk!

she-fit.com

Each year on the 1st of the year hundreds of thousands of people make a promise to themselves to change something for the better in the New Year. Most often the promise has to do with loosing weight, eating healthy and exercise.

  This year I am making a simple promise to just keep myself hydrated. Water makes up the majority of our bodies and has no calories and no fat. In fact the more you drink the better you body will feel. I have a very bad habit of going for the cup of coffee on my desk instead of the glass of water. I know my body and mind would be better with one less coffee and three more waters everyday.

 Now milk is another beverage that I will be adding a bit more of to my daily routine. It has plenty of calcium in it to help with your muscles and metabolism aiding in weight loss and prevention of some health problems (like heartburn to osteoporosis.) 

Nutritional Values

Skim Milk

Serving Size: 8 oz
Calories: 86
Fat: <1 g
Saturated Fat: 0 g
Cholesterol: 4 mg
Carbohydrate: 12 g
Protein: 8 g
Dietary Fiber: 0 g
Sodium: 103 mg
Vitamin A: 500 IU
Vitamin B12: 1 mcg
Niacin: <1 mg
Pantothenic Acid: 1 mg Riboflavin: <1 mg
Vitamin D: 3 mcg
Calcium: 302 mg
Phosphorus: 247 mg
Potassium: 382 mg