Hey, there.

Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.

So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.

Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from Dessert for Two's Comfort and Joy cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.

The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.

I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.

Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.

I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.

So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.

Smoked Salmon and Spinach Quiche

(with a hash brown crust)

(Adapted from Country Cleaver)

2 Russet Potatoes, baked

2 tablespoons unsalted butter

1 tablespoon olive oil

4 ounces smoked salmon (NOT Lox)

1 cup fresh baby spinach

3-4 thin slices red onion, pulled into rings

6 eggs

1/4 cup heavy cream

2 tablespoons flour

Salt and Pepper

Preheat oven to 350°F.
In a large skillet melt butter and olive oil over medium heat.
Shred the baked potatoes (can be baked a day ahead of time, or done in the microwave just before needed...your choice)
Add the shredded potatoes to the melted butter and oil.
Season with salt and pepper.
Spread potatoes out into a thin, even layer and allow to crisp on one side.
When browned and crispy, flip with a spatula to brown the other side.
Meanwhile, coat a medium cast iron skillet with cooking spray.
When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.
Arrange a layer of flaked salmon in the bottom of the crust.
Next, add half of the spinach and some rings of red onion.
Then, another layer of salmon and more spinach and onions.
Beat the eggs with the cream and flour.
Season with salt and pepper. (Watch the amount of salt that is already in he salmon.)
Pour egg mixture over the salmon and spinach in the crust.
Bake for 40-45 minutes, until set and cooked through. (Serves 6.)

Thank You for Sunday Brunch

Dear Lord, Thank you for Sunday brunch. Amen.

Ever wake up and want cinnamon rolls RIGHT NOW? Put that tube of biscuits aside. I have another easy alternative.

Our house used to always have a tube of biscuits, crescent rolls, or pizza crust in the fridge. Then, I just quit buying them. I am not sure why. While we don't follow a totally non-processed diet, we do try to limit those foods, and I guess at some point, I unconsciously decided that the tubes of dough weren't adding anything meaningful to our meals. One day, I had a craving for cinnamon rolls and picked up a can from the dairy case. However, when baked, they seemed to have a weird chemical taste that I hadn't previously noticed. Cue the sad trombone as one of my guilty pleasure comfort foods had lost its pleasure.

But, here I am to save the day with a new easy option. I won't claim that it is any healthier than a tube of biscuits, as one ingredient is Bisquick baking mix and another is soda. But, they certainly are delicious and most definitely are so simple. Those are two characteristics that I want for Sunday Brunch. I don't want to slave in the kitchen. I want to enjoy one day with a slower pace and linger and lounge at the table with some mouthwatering food.

Dear Lord, Thank you for Sunday brunch. Amen.

Cinnamon Biscuits

1/4 cup unsalted butter

2 cups Bisquick baking mix

1/2 cup sour cream or plain Greek yogurt (if you want a sweeter dough, I have subbed honey Greek yogurt with success)

1/2 cup lemon-lime soda (7-up or Sprite) or club soda (will not add extra sweetness to the dough)

Filling:

2-3 tablespoons melted butter

1/4 cup (or less) sugar

1-2 tablespoons cinnamon (depends on how cinnamony you like them)

Glaze:

1/4 - 1/2 cup powdered sugar

2 tablespoons heavy cream

Heat oven to 425F.
Place butter in a small baking dish (8"x8" pan; 8" or 9" cast iron pan...whatever you have) and place pan in the preheating oven to melt the butter.
Meanwhile, combine baking mix and sour cream (or yogurt) in a mixing bowl until crumbly.
Stir in soda just until dough comes together. (dough will be soft and sticky, but should be manageable...if too sticky, add a bit more baking mix; if too dry, add a bit more soda)
Use a bit of baking mix (or flour) to create a floured surface. Turn dough out onto said surface. 
Knead lightly (just a couple times) to coat dough with flour.
Lightly pat the dough out into a rectangular shape.
Brush with melted butter.
Combine sugar and cinnamon and sprinkle on dough.
Beginning on long side, roll dough toward you to form a log.
Cut the log of dough into 7 or 8 pieces.
Remove baking dish with melted butter from the oven.
Roll each cinnamon biscuit in the melted butter (first, I dip the bottom, then the top, then roll the sides in the melted butter as I put it in place in the pan). Repeat with each biscuit and arrange in the pan.
Bake for 12-15 minutes. (After 12 minutes, I usually pull the middle biscuit away a bit to see if it is done in the middle and add more time as needed).
Cool for a few minutes while whisking together powdered sugar and heavy cream for glaze. 
Drizzle glaze over baked biscuits. Serves 4-8.

Glitter in the Air

This morning, I joined an auditorium of people in celebrating the life of a long time friend who last week lost her battle with cancer. I sat in that room with countless people sharing their memories and thoughts and heard one word echo endlessly.

Passion.

My friend, Diane, lived with passion. True. Complete. Total. Real. I-Don't-Give-A-Rat's-Behind-What-You-Think; This.Is.What.I. Know.Is.Real. Passion.

She gave herself fully to her family, her students, her interests, and her beliefs. She didn't hold back, and she encouraged each of us to do the same.

"Have you ever looked fear in the face and said,
'I just don't care.'?"

 -- P!nk. Glitter in the Air. So What album.

   

I was lucky enough to be able to spend some time with her and her family in the week before she passed. When I arrived at her home, I told her I was there to do her bidding. She simply asked me to cook. Late into the night when her steroids refused to let her mind calm, I crafted lists of menu items and she suggested the danish I had once prepared for a camping trip we shared with another high school friend. I quickly added the ingredients to my grocery list, and before my stay ended, I made three (!!!) batches of these easy, delicious Cream Cheese Danish for everyone to scarf down. I am glad my simple contribution made her happy. And now, I reflect on how even in her own last days, she nurtured me and my passion for cooking by giving me a platform to shine.

Passion.

Hers.

Mine.

Ours.

That was Diane.

She will be missed. Very much.

Cream Cheese Danish

3 (10 ounce) cans crescent roll dough

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 teaspoon lemon juice

3/4 teaspoon vanilla extract

1 teaspoon sour cream

1 cup powdered sugar

1 tablespoon milk

1 tablespoon butter, softened

Preheat oven to 350F.

Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough)...I usually manage 12-16 slices per roll depending on my mood when cutting.

Place slices of dough on cookie sheet and make slight indention in the middle.

In a large bowl, cream together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.

Add a tablespoon of filling to each roll.

Bake for 15 to 20 minutes.

In a small bowl, whisk together powdered sugar, milk, and butter.

Drizzle with icing. (36-48 danish...depending on slices)

Frittatas for Mama

Oh my! I seem to have fallen far, far behind with updates of my South Dakota Magazine submissions. Did you catch the Mini Zucchini Frittatas that I shared for Mother's Day?

The zucchini plants in my garden have little 3-inch baby zucchinis growing from their blossoms. Soon, I should be able to make these little egg bites again. You should, too. They are delish.

Mini Zucchini Frittatas - Frittatas for Mama

Blisters

Don't mow the lawn in flip-flops.
Aside from all of the safety issues,
there is another huge danger.
Blisters.
Between your toes.
Blisters.
That make all summer footwear choices painful.
Blisters.
Ouch.

So...anyway...
How about whipping a few eggs, some milk, flour, and green chiles together?
How about pouring that batter into a hot, cast iron skillet swimming with melted butter?
How about watching the Dutch Baby blister up around the edges as it bakes in the oven?
How about topping wedges of this egg-y, pancake-y, green chile delight with a fresh avocado salsa?
How about a scrumptious meal that is not painful at all?

Green Chile Dutch Baby with Fresh Avocado Salsa

(adapted from Sunset Magazine)

1/4 cup butter

3 large eggs

3/4 cup milk

3/4 cup flour

1 (4.5 ounce) can green chiles

1 cup avocado, chopped

1 cup tomato, chopped

1 tablespoon green onion, sliced

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

kosher salt

Heat oven to 425F.
Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).
Meanwhile, in a blender or food processor, whirl eggs and milk until blended.
Add flour and blend until smooth.
Add green chiles and stir just to combine.
Pour batter into hot skillet.
Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.
Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.
Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)

Not Husband Approved

It occurred to me how often I describe the worthiness of what is On My Plate by telling you how much Hubs liked/loved it and how many servings he ate. Not this time. Hubs didn't sample this recipe at all. I couldn't even guess if he would have liked it. French toast and roasted asparagus are definitely things he would dig into, but Orange Butter Sauce probably would have made him wrinkle up his nose...until his first taste of the lightly citrused cream...maybe? Even after all these years of marriage, he does sometimes surprise me by absolutely loving or hating something that I was sure would force him into the opposite camp.

Today, however, I am all alone and only seeking my own approval. I thought that French Toast with Roasted Asparagus and Orange Butter Sauce would be delicious. I adapted a recipe torn from Martha Stewart Living to use ingredients that I had on hand and was sure that *I* (not Hubs) would enjoy. It was divine and would be a perfect breakfast or brunch for guests, but I can assure you that you don't have to save this enticing meal for guests. Go ahead. Whip it up. You don't need anyone's approval.

French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper

Asparagus:

1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)

Orange Butter Sauce:
Bring wine, orange juice and shallots to a boil in a large sauce pan.
Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.
Whisk in cream, cook and reduce by half, about 2 minutes.
Reduce heat to low.
Add butter, 1 piece at a time, whisking after each addition.
Strain into a heatproof bowl (to remove shallots).
Add orange zest; season with salt and pepper.
Keep warm.
Asparagus:
Preheat the oven to 475.
Toss asparagus with oil on a baking sheet.
Season with salt and pepper.
Roast until golden, about 8 minutes.
French Toast:
Whisk together eggs, cream, zest, salt, and pepper in a large bowl.
Pour mixture into a 9x13 baking dish and add bread.
Soak 2 minutes per side.
Heat a large non-stick skillet over medium-high heat until sizzling.
Add the bread and cook on 1 side until golden brown.
Flip and cook other side until golden brown.
Serving:
Top each slice of French toast with asparagus and drizzle with orange butter sauce.
Serve additional sauce on the side. (Serves 4)

Don't Give Your Wife a Vacuum Cleaner for her Birthday

Let's face it. In the married world, you show an interest in something and suddenly it becomes fair game for gift giving occasions. However, just because I like my rugs to be dog hair free, doesn't mean that I will be doing the squealing happy dance over unwrapping a vacuum cleaner on my birthday. Thankfully, my Hubs has (kinda) got this. There are times when appliances have been draped in paper and ribbon, but usually they were appliances that I specifically requested. I have over the years pointed out a beautiful Cuisinart food processor when wandering before Christmas and then found it under the tree, picked out my own Kitchenaid mixer as a birthday gift after months of agonizing about the color and other features, and been delightedly surprised by a waffle iron under the tree. Yes, I did say "delightedly surprised by a waffle iron under the tree." It was an awesome gift that totally did take me off guard.

We hadn't been married long and had a ritual of pancakes on most Sunday mornings. (It is sad that chores at the farm have long since killed this tradition.) Almost every time that we made pancakes together, I lamented that I missed waffles. I had grown up on waffles made in an ancient waffle iron with a cloth-wrapped electrical cord. I loved butter and syrup in every one of the little squares. I was gleeful of the crisp crust and tender center of the waffles. Pancakes were good, but they weren't waffles. With the gift of a waffle maker, I could make beautiful waffles.

The other day, I was flipping through recipes I had torn from magazines and rediscovered a Rachael Ray treat. Potato, Sausage, and Cheese Waffles are not the light, fluffy, crispy waffles of my childhood, but are a super hearty meal. I have made them a couple times, and I must stress that you need to use FLAVORFUL ingredients. I liked the results much better when I grated a sharp cheddar and used a garlicky, fennelly Italian sausage versus the time I threw them together with breakfast sausage and shredded cheddar from a bag. Both plates of waffles were good, but using superb ingredients that could stand well on their own did make a HUGE flavor difference.

Hubs was ambivalent about the Ketchup Maple Syrup, but I really liked the citrus-like bite that the tomato added to the sweet syrup. I thought it was a perfect balance to the potato waffles. (Don't you add ketchup to your hash browns?) But, if you are leery, just drizzle on your favorite maple syrup. Either way, Potato, Sausage, and Cheese Waffles are something that I would like on my birthday. (hint. hint.)

 

Potato, Sausage, and Cheese Waffles

(adapted from Every Day with Rachael Ray Magazine)

1 link FLAVORFUL Italian sausage, casing discarded ...or try some of Jimmy Dean's Spicy Sausage

1 baking potato, grated and excess water squeezed out

4 tablespoons butter

1 3/4 cups flour

1 tablespoon baking powder

1/2 cup shredded sharp cheddar cheese

1 tablespoon chopped flat-leaf parsley

1 1/4 teaspoons salt

1 1/4 teaspoons pepper

2 cups milk

2 large eggs, lightly beaten

In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork until crumbled.
Add the potato and butter, lower the heat and simmer until the butter is melted and potatoes are tender, about 5 minutes.
Remove from the heat and let cool, about 10 minutes. 
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper.
Stir in the milk and eggs until smooth.
Stir in the sausage-potato mixture.
Using a waffle maker, cook the waffles according to the manufacturer’s directions. (Makes 8-10 waffles depending on waffle maker)

Ketchup Maple Syrup

1/2 cup ketchup

1/4 cup maple syrup

Whisk to combine ingredients.
Heat in microwave 20-30 seconds.
Serve warm over waffles.

What Do I Do With? ...part two

So...I made lemon curd that was absolutely sweet and tart and wonderfully...well, LEMON. Ha. :-) But after stirring 14 egg yolks into that mixture, I was left with 14 unmated egg whites in a bowl on the kitchen counter. Once again, I was facing the "what do I do with..." question, and once again, I crowdsourced for options. Omelets and Frittatas were the popular suggestions, and a Sausage, Spinach, and Egg White Frittata seemed like just the thing for a simple dinner that night. I paired it with toasted Asiago Bread (smeared with sweet, creamy butter) and a fresh fruit salad. Simple. Delicious. Filling. Possibly even slightly healthy. Awesome.

Sausage, Spinach and Egg White Frittata

1-2 tablespoons olive oil

1/2 cup onions, diced

1/4 cup red pepper, diced

1 cup of sliced sausage (I used a Lamb and Jalapeno ring sausage {about 1/4 of the ring, sliced into half moons}...you could use Polska Kielbasa, Chicken Sausages, Smoked Sausage, or whatever suits you.)

2 cups of baby spinach, chopped

14 egg whites, beaten (go ahead and adjust to use whole eggs, if you don't just have the egg white leftover from making lemon curd)

1/2-3/4 cup of shredded cheddar cheese

Preheat oven to 350.
Heat oil in a large, oven-proof skillet.
Add onions and peppers and saute until almost tender.
Add the sausage and heat through. (My lamb sausage was pre-cooked & contained cheese that I didn't want to ooze out. Using another type of sausage, you may want to brown it first and then add the onions and peppers.)
Stir in the spinach and cook until spinach is wilted.
Remove pan from heat and pour in the beaten egg whites.
Sprinkle cheese over the frittata.
Bake in oven for 15-20 minutes, until egg whites are set.
Allow to cook 5 minutes before serving. (Serves 4-6)

Standoff

For almost a month, there has been a standoff going on in my home. This contest of wills and power is deadlocked. I have stood strong. I have prevailed. So far...the Cadberry Creme Eggs have not won.

I purchased 2 (TWO!) 4-packs (FOUR-PACKS!) of these chocolate-covered, creamy, little indulgences on March 20th. The packages remain intact. I haven't opened the cardboard box or peeled back the foil wrapping. I haven't broken through the melt-in-your-mouth milk chocolate to the rich, creamy fondant center. I haven't tasted decadence. Yet. The standoff remains.

To distract myself from those sinful little Easter orbs, I am making my version of an Ina Garten favorite, Baked Eggs with Herbs and Cheese. I think that eggs baked in cream and butter and topped with herbs and grated cheese are the sinfully delightful, savory version of Cadberry Eggs. Rich, creamy, wonderful. Perfect to distract me from those chocolate pleasures hidden in the back of the cupboard. For now...

Baked Eggs with Herbs and Cheese

(adapted from The Barefoot Contessa)

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

4 extra-large eggs

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt

freshly ground black pepper

Preheat oven to 425.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet.
Add 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place in oven for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Return to the oven for approximately 8 minutes (check after 4 and adjust accordingly), until the whites of the eggs are almost cooked.
Adjust oven temperature to BROIL and continue cooking the eggs for 1-2 more minutes.
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with toasted bread. (Serves 2)

Heaven

Those are chives. In my garden. Peeking up through the soil and screaming that IT. IS. FINALLY. SPRING

Finding those little green sprouts in my garden is heaven for me. I am so happy that I could...I don't know...sing? dance? pee my pants? Probably. How about if I just show my heavenly happiness by whipping up some of my most favoritest eggs in the whole world? This is a food/recipe/cooking blog, after all.

I love, love, love a good poached egg. Runny yolk is king, but The Original Pancake House (not IHOP; never IHOP; their pancakes are crumbly) won me over with a simple scrambled egg that I now crave. It isn't always on the menu, but sometimes, if you ask the staff nicely (and they have the cream cheese on hand...yes, CREAM CHEESE; doesn't that sound great?), you can still order them. And now, thanks to me sharing my extreme happiness, you won't have to wait until you are at The Original Pancake House and on your best behavior to get some Heavenly Scrambled Eggs. 

Heavenly Scrambled Eggs

(inspired by eggs eaten at The Original Pancake House and adapted from Alton Brown's Scrambled Egg technique)

2 eggs

1-2 tablespoons heavy cream (whole milk or half & half will work, but I prefer the cream)

kosher salt

fresh ground black pepper

1 tablespoon butter (optional...I DON'T use it with a non-stick pan)

1-2 ounces of cream cheese, cut into 1cm cubes

freshly snipped chives

In a small mixing bowl, combine eggs and cream with a fork or whisk.
In a non-stick skillet, melt the butter over medium-low heat until it bubbles OR just heat the non-stick skillet to medium-low without the butter...I seriously never use butter unless the pan isn't non-stick.
You NEED the pan to be hot before you add the eggs.
Add a little salt to the egg mixture, then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, add the cream cheese cubes and sprinkle in the chives.
Increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves.
As soon as the cream cheese begins to melt (it won't all melt...there will be pockets of tangy, creamy goodness) and the eggs aren't liquidy, remove from the heat and serve.
Season with fresh black pepper and garnish with additional fresh chives, if desired.
I do recommend that you heed Alton's warning: "Remember: if they look done in the pan, they'll be over-done on the plate." (Serves 1...or 2, if you are better at sharing than I am)

Muffin Top

I tried on my jeans today for the first time in a couple of months. I have been enjoying the summer in shorts, capris, skirts, and sundresses. Jeans have not been a part of my wardrobe. Maybe, they should have been. Maybe, I should have forced my thighs into the unforgiving denim a few times just as a means of checks and balances. I really wasn't happy as I sucked in my flab to zip up my favorite pair of jeans and revealed a blubbery muffin top. Gross.

The only muffin top that I want is on a real muffin, like a Spiced Zucchini and Walnut Muffin. Fragrant with cinnamon, dense with shredded zucchini, packed with the crunch of walnuts, these muffins are anything but gross. But, if I want to fit back into my jeans, I might have to pass on the Spiced Zucchini and Walnut Muffins On My Plate for awhile.

Spiced Zucchini and Walnut Muffins

3 eggs, well beaten

1 cup Canola oil

2 cups sugar

2 cups grated zucchini (peel if you must, but I don't)

3 teaspoons vanilla

3 cups flour

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon nutmeg

3 teaspoons cinnamon

1 cup chopped walnuts

Preheat oven to 325.

Mix first 5 ingredients.

Sift together rest of ingredients.

Add to the first mixture.

Coat 24 muffin tins with non-stick cooking spray.

Divide batter evenly among the muffin cups. (I use an ice cream scoop.)

Bake for 35-45 minutes, or until top springs back with light touch and pick comes out clean.  (24 muffins) 

Greening Up

Early last month, I started this post. The grass was just starting to show spikes of green. The trees had tiny, little buds instead of leaves. Chives, oregano, thyme, and tarragon were all reemerging in the herb bed. My world was greening up with the promise of spring. Then, once again, life hit. It is so easy for me to let blogging fall aside whenever I am drowning in other stuff that has to be done. (Are you sick and tired of this excuse yet? I know that I am. If I am going to continue this blog, I really need to get a handle on regularly posting without excuses...and, I do have an idea to maintain my momentum, but that is all potential content for another post...)

Anyway, now, almost a full month later, I am finally back to plucking on the keyboard and pulling together the recipe for a very green Spinach Frittata (adapted from Everyday Food). My grass is a full emerald carpet that has been cut once, and will need it again in a few days. The lilacs not only form a leafy barrier along the property line, but also are just days away from scenting the air with their fragrant blossoms. And, the tarragon in my herb bed is already threatening to be out of control (hmm...anyone have tarragon recipes to share?). My world is green, and so is the food On My Plate.

If you have read more than a couple of the posts in this blog (and if you have, thank you!), you know it is not a secret that spinach is a frequent ingredient in my meals. We love it in any shape and form. Tossing wilted spinach with eggs and baking is such a simple solo meal (or double it and share) for breakfast, brunch, lunch, or dinner. Make it even greener by pairing with a fresh salad. It doesn't have to be spring for me to green up with Spinach Frittata On My Plate.

Spinach Frittata

1 egg, plus 2 egg whites
2 tablespoons Gruyere cheese
2 teaspoons milk
fresh ground black pepper
kosher salt
1 teaspoon olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach

Place a 1-cup ramekin on a baking sheet in oven; preheat oven to 450 degrees.
While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, teaspoon salt, and pinch of pepper.
In a small skillet, heat oil; add shallot and cook until softened.
Add spinach; cook until wilted.
Season with salt and pepper.
Stir spinach into egg mixture.
Remove heated dish from oven and coat with cooking spray.
Immediately pour in egg mixture and top with 1 tablespoon cheese.
Bake until frittata is puffed up and golden brown, about 15 minutes. (Serves 1)

Crummy vs. Crumby

You know those people that are never happy? Those that only complain and pick apart everything that anyone else does? Those that think they deserve the right to rule and judge the lives of others? Those that are so caught up in their own misery that they can't allow anyone even just a glimpse of joy? They are crummy.

You know those breakfast/snack/dessert cakes that are so light and moist, but topped with sugared, buttery, crumbly streusel? Some have tart berries? Some have sweet glaze? They can't be eaten without dropping stray bits of crumb topping all over everywhere? Yet, all are delicious and bring loads of joy and happiness? They are crumby.

In the debate of crummy versus crumby, I will always go with crumby. Blueberry Crumb Cake recently made an appearance from my oven, and it is so beautifully, streuselly, good that I can't. stop. eating. it. Really. Crumby is always good On My Plate (even when the crumbs hit all over the counter, and table, and sofa, and *shhhh* even in bed).

Blueberry Crumb Cake

2 cups flour

1 1/2 cups sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
2 large eggs, separated
1 cup milk
2 cups blueberries

In a large mixing bowl, combine flour and sugar.
Cut in butter until it looks like small pea size crumbs.
Reserve 3/4 cup of crumb mixture; set aside.
Add baking powder, salt, 2 egg yolks, milk, and vanilla to the remaining flour mixture.
Beat for 3 minutes; set aside.
Beat 2 egg whites until stiff but not dry; fold into batter.
Spread batter into lightly greased and floured 9x11 pan.
Arrange blueberries over batter.
Sprinkle with reserved crumb mixture.
Bake at 350 for 40-50 minutes. (Serves 12)