Recipe of the Month: Baked Eggs with Mushrooms

1 tbsp vegetable oil
8 oz fresh sliced fresh Mushrooms
1/3 cup diced red pepper (optional)
1 tbsp minced fresh parsley (optional)
1/4 tsp each salt and pepper
1/2 tsp dried thyme, tarragon or basil (optional)
4 large eggs
1/3 cup shredded Cheddar cheese
Preheat oven or toaster oven to 350 ºF (180ºC). In a medium skillet heat oil over medium – high heat, sauté mushrooms 5-7 minutes or until lightly browned and moisture is released. Add red pepper, parsley, salt, pepper and herb if using; sauté 1 minute. Spoon evenly into 4 lightly greased (6 oz/ 90 mL) ramekins. Crack one egg into each ramekin and sprinkle cheese evenly on top. Bake in oven for 10-12 minutes (baked eggs are done when whites are set and puffy but yolks are just starting to set). Serve with toast to dip in the soft yolk.
Makes 4 servings
Tip: If using wide gratin dishes in place of ramekins make a well in the middle of the mushrooms and crack eggs into the well; increase cheese to ½ cup (125 mL). For brunch bake herbed tomato halves in the oven with the eggs.
Variations:
1. Substitute Swiss or havarti with jalapeno cheese for Cheddar.
2. Substitute diced cooked ham for red pepper.
3. Substitute ½ cup (125 mL) salsa or chili sauce for the red pepper, salt pepper and herbs.
4. French Style: for a softer texture eggs may be baked in a water bath. Place the filled ramekins in a roasting pan or baking pan (large enough so they are not touching each other). Place the pan on the oven shelf and pour in enough boiling water into the pan to reach ½ -2/3 up the side of the ramekin. Bake as directed 12- 15 minutes.
Nutritional Information: Calories: 152, Sodium: 263 mg, Protein: 9.4 g, Fat: 11.7 g, Carbohydrates: 2.6 g, Dietary Fibre: 0.9 g
This recipe is an Excellent Source of Protein

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Holiday Menu Planning

Holiday Menu PlanPlanning a holiday menu for 4 people can be a task, I can’t imagine having to cook for 20+ people during the holidays. Every year my grandma cooks the most amazing feast for 22 people, with no menu plan!

I’m a little different. I need to have everything planned out; recipes printed out, ingredients bought, required cooking utensils on hand, and lots of time.

I shared with you yesterday some of my favourite places to find delicious recipes, and using those resources I put together a little Holiday Menu Plan, which will hopefully make meal preparation easier.

Appetizers
Baked Brie with Caramelized Mushrooms
Cheesy Herbed Mushroom Caps
Roasted Asparagus Wrapped in Proscuitto

Side Dishes
Braised Turnips, Onions & Carrots
Mushroom Potato and Herb Saute
Fresh Pea, Herb and Cheese Salad
Shredded Brussels Sprouts with Bacon, Cranberries and Pecans

What to Eat! Where to find it

Can you believe that Christmas is only 5 days away? Where does the time go?

I think the holiday panic is starting to set in, and shop, shop, shop is the only thing on people’s minds.

But not me. I thought ahead. I am actually finished all my shopping and have started to think about probably one of the most important parts of the holidays – what to eat!

There are so many great resources for recipes online, I mean, who really needs cookbooks anymore?

Before I even look up a recipe in my trusty (and dusty) collection of cookbooks (which consist of Looney Spoons, Heartsmart, and a million What’s Cooking magazines that I have collected over the past 5 years) I do a quick search through some of my favourite recipe websites.

Tastespotting
This website curates some of the best looking recipe photos by food bloggers. And if the photo looks good, the recipe usually is too! Just type in what you are looking for in the search bar, and you will be bombarded with drool-worthy recipes. Try typing in mushrooms!

FoodBuzz
Browse through recipes and photos submitted daily by thousands of food bloggers. Or just hit the “Today’s Top 9” button for some daily randomness.

Food.com
Food.com contains hundreds of thousands of recipes submitted by the general public, as well favourites from sister sites Food Network and HGTV.

And of course I can’t forget about my favourite food bloggers! I read their blogs almost everyday, and they never cease to amaze me with all the delicious and mouth-watering recipes they pump out.

Closet Cooking
Oh She Glows
Guilty Kitchen
Everybody Likes Sandwiches
Cookin Canuck
Eat. Live. Travel. Write.
Bakerella
Baked Bree
Tartelette

Literally millions of recipes at your fingertips! “I didn’t know what to make,” shouldn’t be an excuse now!

~~~~~
What are some of your favourite recipe websites?

posted by Brittany

Recipe of the Month: Mushroom Foccacia

Mushroom RecipesMushroom Foccacia Pizza1 lb. pizza dough/frozen bread dough, thawed
3 tbsp olive oil, divided
3/4 lb. fresh Mushrooms, thinly sliced (crimini, portabella, shiitake, oyster)
1 cup thinly sliced red or sweet onion
1 1/2 tsp dried oregano or Italian seasoning
1 clove garlic, minced
8 black olives, pitted and sliced (optional)
coarsely ground black pepper to taste
1 tbsp grated Parmesan cheese

Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11 x 7”(27×17 cm) oval. Brush with 2 tsp (10 mL) of the oil and let rise in warm place* for 45- 60 minutes.

Meanwhile, heat remaining oil in large skillet; sauté mushrooms and onions for 4 minutes or until moisture has evaporated; add oregano and garlic, cook I more minute; let cool slightly.

With thumb or end of wooden spoon make dimpled surface on foccacia; top with mushroom mixture, pressing lightly into dough. Top with olives if using, black pepper and Parmesan. Bake 400°F (200°C) oven for 20 to 25 minutes or until bottom is lightly browned and crisp. Cool slightly on wire rack. Cut in wedges or slices to serve.

Makes 12 pieces

*To create a warm place for dough to rise, turn oven on to 200ºF (100ºC) for 1 minute; then turn off and place dough in warm oven.

Tips:

  • Prepare your own dough using half whole wheat flour to make it more nutritious.
  • Kalamata or Nicoise olives cured in oil or brine are more flavourful than canned.

Variations:

  • Crumble goat cheese on top of baked foccacia and return to warm oven just to melt.
  • Pass herb or spiced flavoured oil to drizzle on as desired.

Nutritional Information:
Calories: 143, Sodium: 193 mg, Protein: 3.7 g, Fat: 5.4 g, Carbohydrates: 20.3 g, Dietary Fibre: 1.3 g

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Mushroom Stuffed Pizza Pocket Video

Mushroom Stuffed Pizza Pockets
Preparation Time: 30 mins. Cooking Time: 15 mins.

A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.

Ingredients
5-6 medium fresh white Mushrooms (about 3 oz/90g pre-sliced)
1/2 cup diced green pepper 125 mL
1/4 cup pre-cooked bacon pieces or pepperoni 50 mL
1/2 cup pizza or spaghetti sauce 125 mL
3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL
1 pkg (10 oz/283 g) refrigerated pizza dough 1
1 tbsp milk 15 mL
1 tbsp grated Parmesan cheese 15 mL

Method

  1. Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
  2. Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
  3. On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
  4. Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
  5. Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
  6. Brush top of pockets with milk and sprinkle with Parmesan cheese.
  7. Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
  8. Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
  9. With sharp knife cut in half diagonally to serve if desired.

Makes 4 pizza pockets

Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.

Variations: Substitute broccoli for green pepper and ham for bacon.

Nutritional Information:
Calories: 321, Sodium: 851 mg, Protein: 14.4 g, Fat: 11.1 g, Carbohydrates: 39.9 g, Dietary Fibre: 1.7 g

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