All Entries Tagged With: "Egg"
Ham and Cheese Muffins
Minoo prepared two recipes for the first meeting of Gilmore Park Church Community Kitchen for this fall season. The first recipe is a hand held breakfast or lunch item which is perfect for families on the go. These Ham and Cheese Muffins are savory instead of the regular sweet muffins.
These Ham and Cheese Muffins taste like quiche but they are easier to make. You can even make them ahead and they can be reheated quickly. It is also a good recipe to use your leftover bread.
Ingredients
- 4 eggs
- 3/4 cup milk
- 1 tablespoon honey mustard
- 1/4 teaspoon each, salt and pepper
- 5 cups cubed whole grain bread (about 5 slices, trim off crust)
- 1 cup shredded Canadian Cheddar, Swiss or Colby cheese
- 1/2 cup diced deli ham
- 12 cherry or grape tomatoes, cut in half lengthwise or quarters if they are large.
Gazpacho
Ben enjoyed the Gazpacho while we were vacationing in Spain this summer. Gazpacho is a cold vegetable soup from Spain. It is best described as liquid salad or ’salad in the form of soup’. Gazpacho is a wonderful way to serve summer fresh vegetables.
June and Keiko made this Gazpacho recipe adopted from Elizabeth Shepard.
Ingredients
- 2 cups finely diced plum tomatoes
- 1/2 cup finely diced bell pepper
- 1 cup finely diced cucumber, seeds removed
- 1/3 cup minced red onion
- 1/4 cup olive oil
- juice of 1/2 lemon
- 2 cups low-sodium beef broth
- 2 tablespoons red wine vinegar
- 1/4 cup finely minced parsley
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- freshly ground black pepper
- 1 hard boiled egg
- 2 small cloves garlic, finely chopped
- pinch of salt
- 1 46-oz can tomato juice
- 1/2 cup fresh, plain bread crumbs
- Tabasco, to taste
P/S: the Italian bread crumb and the nutmeg are not supposed to be in this photo.
This recipe serves 8.
Salade Nicoise
The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.
As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.
The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.
Sydney and Frank made this Salade Nicoise.
Ingredients
- 2 red potatoes
- 6 oz. green beans (about two small fistfuls)
- 2 eggs
- 12 cherry tomatoes, slice into half
- 6 black or green olives, slice into half
- 7-oz. can top quality tuna
Dressing:
- 4 anchovies (optional)
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
P/S: missing ingredients in the photo include eggs, and dressing ingredients.
Potato Omelet (Tortilla De Patatas)
Potato Omelet (Tortilla De Patatas) is a common savoury breakfast in Spain. It is usually eaten as a second breakfast around 10 to 11 am. We had this in BraCafe while we were in Barcelona.
I made this Potato Omelet for Ben’s lunch as he is a light eater while he is at work. This is great as it can be eaten warm or cold. This will be a great lunch box item when the kids are back to school next week.
I got this recipe from the Culinaria Spain book as mentioned in this post.
Ingredients:
- 2/3 cup/150 ml olive oil
- 2 1/4 lbs/1 kg large potatoes (about 4 large russet potatoes), peeled and thinly sliced
- 2 tsp salt (I used 1.5 tsp only)
- 6 eggs
The hardest part in this recipe is to turn over the omelet. Chick on more for the instructions. More on following page. Click here to continue reading
Tomato Egg Soup
The second dish which Lucy showed us in the Gilmore Park Community Kitchen is called Tomato Egg Soup. This is her family’s common soup. This soup has similar texture like the sour and spicy soup you get at most Chinese restaurants except that it’s not sour and spicy. It is a thick soup.
We enjoyed this Tomato Egg Soup as it is not too heavy in flavour. You can incorporate your own favourite vegetables into the soup but I like the texture of the cloud ear fungus. Enoki mushroom, bamboo shoots and tofu are good incorporations for this soup too.
Ingredients
- 4 tomatoes
- 2 eggs
- 2 teaspoons diced green onion
- a few cloud ear fungus, reconstituted
- 4 fresh shiitake mushroom
- 1 to 2 teaspoons sesame oil
- salt and pepper to taste
- corn starch
- 6 cups of water or chicken broth
Mushroom and Spinach Frittata with Smoked Gouda
Someone in the South Arm Cooking Club for seniors suggested to have one cooking session for making brunch. It was a great idea and the organizers (Stella, Minoo and Charlene) came up with a few brunch recipes. Stella also handed out an article on how breakfast may improve memory in healthy elderly for the seniors to read. In this article, a study of 22 men and women 61 to 79 years of age, researchers observed improved performance on memory test 15 minutes after ingestion of pure protein, pure fat or pure carbohydrate beverages following an overnight test, as compared with scores achieved after ingestion of a placebo beverage containing no energy. This study shows that memory may be enhanced by eating any type of breakfast – regardless of whether it is comprised of protein, fat or carbohydrate.
Stella, as a coordinator of South Arm’s seniors, has hands on experience on this matter. Among one of the members in South Arm’s seniors group, Stella noticed a big difference in one of the senior’s performance at certain days. She found that the day this particular senior had a good breakfast, her performance improved on that day.
The first brunch item the seniors made was Mushroom and Spinach Frittata with Smoked Gouda. Frank and Karen made this Frittata. Here we go again with Frank slicing up onions again. Frank seemed to be doing a lot of slicing onions and mincing garlic in the community kitchen.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, sliced
- 2 cups sliced mushrooms
- 4 cups packed baby spinach leaves or torn Swiss chard
- 8 large eggs
- 1/2 cup shredded smoked Gouda cheese, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
Easy Vegetable Quiche
Minoo demonstrated an Easy Vegetable Quiche recipe in the Gilmore Park Church community kitchen. Quiche is a pie which uses egg as binder to hold things together. Quiche is great for picnic or school/work lunch as it is very convenient to carry them around and it can be eaten cold like pizza.
This is a Vegetable Quiche but you can add in meat like bacon, cooked chicken, ham or turkey as other alternatives.
Ingredients
- 1 package of ready to mix pastry
- 1 cup sliced mushrooms
- 1 cup chopped sweet peppers
- 1 cup diced onions
- 1 bunch of green onions, diced
- 1 cup diced celery
- 2 garlic cloves, minced
- 1/2 cup sundried tomatoes pesto
- 5 large eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 1 pinch of dried basil, oregano and marjoram
- some chopped parsley
- salt and pepper to taste
Click on the link below for the instructions.
