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Adventures in Breakfast

4 Jun

I’ve got a new obsession. It’s called “Whole Living” and it’s a lifestyle magazine that comes in both print and an interactive iPad version. Of course, I have both the print and the iPad version, so like I said, I’m obsessed. What I love about the magazine is that it’s just hippie enough to feature the organic, hormone-free, all-natural type of cooking and products I love, but not so hippie that the articles make me feel goofy when reading them. It’s like the perfect balance of healthy eating, meets gourmet, meets really fun things to make in the kitchen, meets organic face/body products.

That said, I’ve decided to challenge my culinary adventures by broadening my horizons into the recipes featured in Whole Living, while making some of my own adjustments to suit my own foodie interests, likes and creative prowess.

This is what I made for breakfast this past Saturday. I got a couple “oohs” and “ahs” from Grant and our roommate, but I didn’t think they were sincere until I took my first bite.

RECIPE – Baked Eggs in Whole Roasted Tomatoes, by Whole Living.

I followed the recipe for the most part, but made a few additions to make it “me”.

  1. Add Polenta
    • I buy my Polenta from Trader Joe’s.
    • Cut into cubes and add to Step 1 from the above Recipe.
    • Baking the Polenta with the Tomatoes gives it a nice crisp, toasted-ish flavor/texture
  2. Add Truffle Salt
    • When salting the eggs with coarse sea salt, add a little Truffle Salt to give it an even more dynamic flavor
  3. Add Goat Cheese
    • Towards the end of the cooking process, add a little Goat Cheese to the top of each tomato
    • I also think this would be great with freshly shaved Parmesan, or Gorgonzola
  4. Crisp the Top
    • If you’re not getting the crisp you want, add change the temperature from 400* to Broil and let the dish sit until it gets a very quick and nice crisp to the top
  5. Don’t be afraid to let the eggs spill over onto the Polenta
  6. I served this with an organic multi-grain toast from Wholefoods, but I think this would also be great with a side of bacon. 🙂
Here’s the work in progress: 
Here’s my final product:
If you try this recipe, I’d love to see your pictures! Also, let me know if there are any other ways you’ve found to broaden the horizons of this delish dish. 🙂

Chicken Parm for Anyone

21 Apr

Today, I got an email from my darling Christiana about a “dish” we used to make when we were in New York. She reminded me of how easy it was to make really good, healthy meals, in about 20 minutes. I decided to share our recipes with you, in hopes that when you’re in a bind, you’ll be able to make something simple and delicious for you and your family.

Now, the idea of this method is all about cooking in foil. Don’t laugh. What you’re going to do is make a little “pocket” for your meat to cook in, that will force your food into maximum flavor, with minimal effort.

Chicken Parm

1. Chicken Breast (preferably organic/free range)

2. Fresh Garlic

3. Tomato Sauce

4. Fresh Basil

5. Bread crumbs

6. Tin Foil (1 piece per breast)

Start by preheating the oven to 350*.

Take a piece of tin foil large enough to wrap around a chicken breast with room to spare. Slice fresh garlic and place on the foil. Layer in the fresh basil, then the chicken breast, topped with some tomato sauce and finally, the bread-crumbs.

Wrap the foil up and over on the top, folding the four edges of the foil into a “gift wrap”.

Place the “pocket” into an oven-safe dish (so if it leaks, your oven doesn’t catch fire), then pop it in the oven for 20 minutes.

Voila! You have a nearly FAT FREE Chicken Parmesan in 22.5 minutes.

You can also do the same thing with a Halibut steak, sliced onions, sliced garlic and cilantro! Deeeeelish.

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