Healthy Breakfast for the week: Kale & Pancetta Egg "Muffins" Trader Joe's Post #5

Getting in a healthy breakfast on the week days can sometimes be hard. I often eat at work and what this usually means is CARBS. Toast, Bagels, Croissants.... Now I will never ever be anti carb but I do agree with the breadth of research that suggests starting your day with protein is really the way to kick things into gear. So then comes the question how can I make a protein breakfast accessible and fast on week day mornings where I don't want to go in my kitchen except to maybe grab something out of the fridge? I know a lot of people will do shakes, I'll often do Greek yogurt with a little granola but what if I want something warm? I now have a great solution! Baked ahead of time Sunday night and stored in the fridge for the week to be re-heated once I arrive at work these egg "muffins" pack great protein flavor and even some green vitamins from the kale! And at 100 calories a piece you can't beat 'em.

Ingredients:

6 Large Eggs
1/3 Cup Fresh Ricotta Cheese
1/4 Cup lowfat Milk
3- 6 Cloves Roasted Garlic roughly chopped (depending on your taste)
2 oz Cubed Pancetta or Bacon
2 Cups hand torn Kale

(Makes 9 "Muffins")

Preheat oven to 340* F

In a Saute Pan Over Medium Heat Crisp pancetta or bacon cubes (10 - 12 minutes)

Lower heat to low/med and scoop out pancetta from pan leaving the fat behind. After about 5 minutes once the pan has cooled some saute your kale for about 2 minutes (you want it to get soft not crisp up in the fat which is why you want the pan to cool)

Spray your muffin tins with olive oil or baking spray, add sauted kale to the tins in even portions

In a medium mixing bowl whisk together eggs, ricotta, milk, chopped roasted garlic, & salt & pepper.

Once the egg mixture has been whisked smooth add cooled pancetta. Transfer the mixture to an easy to pour glass measuring cup in two parts.

Pour egg mixture over kale in the already sprayed muffin pan. Fill each cup to the inside edge be sure if the pancetta has sunk to the bottom of the pouring cup that you distribute it evenly amongst the cups.

Transfer your muffin pan into the oven and bake for 14 - 16 minutes, until you can pierce the centers with a  knife or tooth pick and it comes out clean.

These are great served warm right out of the oven for a brunch buffet or if you plan to save them to eat at work throughout the week make sure they cool fully on the counter top before transferring them to a plastic ziplock and refrigerating. A few stuck a little when I was removing them from the pan so make sure the cups are sprayed well with the olive oil or cooking spray and use a knife around the edges to help loosen them.

Microwave on high for 45 seconds to reheat!

Pear & Prosciutto Pizza- Trader Joe's Post #4

Mmmm... Home made pizza fresh out of the oven. Balancing the flavors just the way you like, rolling the dough out to your favorite thickness. Nothing beats Trader Joe's fresh pizza dough. Available in Plain, Whole Wheat, & Garlic Herb each bag can make a variety of sizes (about 4 individual pizza's or 2 larger shareable pizza's) I've topped it with hundreds of combinations of cheeses, veggies, meats and other fun things over the years. For this weeks post I took inspiration from one of my favorite seasonal dishes from Pizza Antica but with a little bit of my own spin! With the tangy cheese, sweet pear, & salty prosciutto you can't ask for more!

This is my absolute FAVORITE prosciutto. Available at Trader Joe's- best value for the cost, the pieces always hold up really well when you are working with them and they taste great!

I start by Pre-Heating my oven to 475 F. The bag calls for 450, I'm not sure if its my oven or my pans but I find it cooks better for me a little higher especially since I'm looking to achieve a thin crisp crunch. If you are lucky enough to have a wood fire oven you know those suckers get up to 750F and you achieve that perfect crisp edge and chewy  center. If you have a pizza stone that goes in your regular oven follow their suggested temps.

It's important while your oven is pre-heating and you are prepping your toppings to let the dough rest on the counter top in the room temp for about 30 minutes. While it is in your cold refrigerator the yeast in the dough that helps it rise and get chewy and delicious is dormant. Letting it come to room temperature will both help you be able to stretch the dough more easily but will also help it not be dense.

I like to slowly stretch the ball of dough with my hands until it is the desired thinness (not always the most uniform shape haha but I like the baked texture better than when I roll it out with a rolling pin). Once shaped place the dough on a parchment paper lined baking sheet (to avoid sticking).

On all my pizza's I like to do a spray of olive oil over the whole dough before topping (if you don't have a olive oil spritzer you can also use a pastry brush and brush the dough with oil) this will help the edges get nice and golden. Next I took some well chopped roasted garlic and spread it evenly over the dough. I followed that with chunks of Trader Joe's Cambozola which is flavor wise like a combination of a Triple cream (like a really creamy brie) and gorgonzola (Italian blue cheese) nice and melty and tangy a perfect compliment to the thin slices of sweet but firm Bosc pear. Once all these ingredients are layered I popped the pizza in the oven for 10 minutes.

After 10 minutes I pulled the pizza out and added some chopped fresh sage and a layer of prosciutto, finishing it off in the oven for another 3-5 minutes (until the edges of the crust are brown and the prosciutto begins to crisp). Slice it up and serve with your favorite glass of light and fruity red wine or crisp white! I enjoyed mine with one of my favorite new wines from Trader Joe's- Found Object's Carmenere.

At $5 a bottle you can't beat the deal on this Chilean wine. Trader Joe's is currently selling 3 varietals from Found Object's - Carmenere, Petit Verdot, & Syrah. I have tried all but the Syrah so far and found them pleasant and surprisingly complex and interesting considering their low price point. Definitely worth checking out the next time you are there and want an easy week night bottle!

Tell me- what are your favorite unique pizza toppings?

Quinoa Wrap... The Obligatory Diet Post/ Trader Joe's post #3

Ok I lied last week. I'm going to post this one healthy diet recipe. 2 reasons #1- I haven't done a Trader Joe's post in awhile and this features some great TJ's products that I need you to get obsessed with #2 it's actually really delicious, well balanced, easy, & fast to make when you just need a grab and go dinner. Aaaaaaaand only about 300 calories. So, cool here we go!

Along with a lot of things I was a late adopter to the quinoa (pronounced Keen- wah) obsession. My first couple times tasting it I just couldn't get down with the texture. I feel like maybe it was a little too sprouted or something? Additionally I just really didn't care about the health benefits at the time. But one day a couple months ago I was strolling around my local TJ's checking out the frozen veggie section for some inspiration and saw the Quinoa Duo with Vegetable melange and thought- alright it's time let's try this again.

I took it home followed the directions to heat it up in the microwave (microwave safe bowl cover with plastic wrap, wave on high for a minute, fluff with a fork, wave another 1-2 minutes, done!) and the first thing to hit me was the spicy savory aroma. Reminiscent of some Indian curries but not as overwhelming it was flavor packed. The little quinoa grains were much closer to the texture of couscous than sprouts (winning) and the veggies were tender and plentiful. I'm lovin' it. I had recently been having an after work snack of a tortilla with hummus and spinach and inspirations struck, if I added a half cup of this quinoa mix I could make that into a pretty delicious and way healthy "burrito". At first I was adding strips of grilled or poached chicken breast but after a couple times decided it didn't really need it. Quinoa is actually what is considered a "complete protein" which means that it has correct amounts of all 9 amino acids to sustain human functions. So for my vegan vegetarian buddies out there if you haven't gotten on board yet do it!

So now for the " Recipe"

• Start by nuking your 1/2 cup of quinoa, during the first minute...

• Take 1 flour Tortilla and Spread down the center with 2-3 Tablespoons of Roasted Garlic Hummus (TJ's Brand is delish) I leave about an inch at the bottom to fold

• Next add your 1/2 cup of Quinoa (the Hummus helps it stick)

•  Lastly pile on as much fresh spinach as you possibly can, fold up the bottom fold in the two sides as tightly as possible and there you go! A happy healthy dinner in 5 minutes!

Garden Party Cocktail & Appetizers

It wedding season yet again. You know what that means- Bridal showers! This Saturday we toasted a good friend whose wedding I will be in (a first) with a beautiful backyard gathering with a Farmer's Market theme. Organized by her sister, the maid of honor and a fabulous cook and cake decorator, with the site and decor by none other than the fabulously crafty Ana of When Creativity Knocks this event was first class all the way. I was recruited for my cocktail "expertise" and to help with a few of the appetizers for the day. For the drink I really wanted to play on summer flavors and warm weather so I came up with a Fresh Strawberry Sparkling Lemonade with Basil infused Vodka. This was my first attempt at infusing Vodka and after experiencing how easy it is I can't wait to start creating more unique flavors. It does take some for-planning (you are going to need about a week) but it is worth it to create unique flavors for your guests.

This cocktail comes together in 3 stages- for the Vodka you are going to need an airtight container that holds the quantity you will need or desire. A lot of bloggers suggested mason jars but I wasn't quite sure where to get one that could hold the quantity I wanted (about a liter). I found my container at a restaurant supply store and it worked great. You may only desire to make a few cups for a few friends in which case go for a smaller container. It really doesn't get any simpler than this:

1. In the container put 2-3 large sprigs of rinsed basil (15 - 20 large leaves stem on)
2. Pour in the liter of vodka
3. Make sure the top is sealed on tight
4. Store in a cool dark pace (like your closet) for 4 - 7 days, giving it a good shake once a day to make sure the flavors are incorporating
5. Strain through a coffee filter (lining a colander is probably easiest) and you are ready to get you cocktail on!

 The next interactive portion of our cocktail making is the strawberry puree. I went with frozen strawberries vs fresh because once they thaw they have a much softer texture and have begun to get juicy.

 In a large pot add 1/4 cup of sugar for each bag of thawed strawberries. Over medium heat bring to a simmer stirring occasionally for 15 minutes. Let cool completely. Once cool using an Immersion (Stick) Blender (if you have one, if not regular blender is fine you will probably just have to do it in batches) puree to a nice thick slightly chunky texture.

The ratio for the cocktail is as follows- (1) bag of strawberries for every (2) 750mL bottles of sparkling Lemonade (Trader Joe's and Safeway have their own brands, you can usually find Lorina a wonderful brand at most grocery stores). To that you add 2 1/2 cups of your Vodka. Serves 8-10. Stir and serve over ice!

With a tasty summer beverage in hand you need some tasty summer snacks! The Maid of Honor did a fabulous job cultivating the menu, these were the two recipes I was asked to make and I highly recommend them for your next Garden Party!

I'm a lover of dips in general and I certainly eat my fair share of Hummus. This a great way to change it up with some fresh summer flavors. Serve with Pita Chips or even other veggies to dip or spread on crostini!

The recipe is Courtesy of Parties That Cook:

Ingredients:
3 1/2 cups frozen peas, cooked and cooled
1 cup fresh ricotta
5 mint leaves
1 1/2 teaspoons kosher salt

Everything you need can be found at Trader Joe's! 

Preparation:

Place peas, ricotta, mint, and kosher salt in bowl of food processor and pulse to create a thick, chunky dip. Transfer mixture to center of a serving platter and shape into a mound. Nestle pita chips around dip to make a flower (with dip being in center and triangles pointing out). Garnish center of dip with mint sprig.

 Call it a fritter, latkes, or pancake these fried zucchini wonders are a perfect taste of summer topped with some sour cream and smoked salmon!

Recipe Courtesy of Bon Appetit Magazine

Ingredients:

1 pound zucchini, trimmed, coarsely grated in processor
1 teaspoon salt
1/4 cup all purpose flour
2 tablespoons finely grated Parmesan cheese
2 tablespoons minced shallot
1 large egg plus 1 large egg white, beaten to blend
1/2 teaspoon freshly ground black pepper
Canola oil (for frying)
1/3 cup (about) sour cream
2 ounces  smoked salmon, broken into 1x1/2-inch pieces  

Preparation:

1. Place zucchini in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop zucchini to weigh down. Let stand 30 minutes to drain.
2. Squeeze zucchini as dry as possible in kitchen towel. Transfer zucchini to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.
3. Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side. Transfer cakes to prepared baking sheet. DO AHEAD Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 325°F oven until heated through, about 10 minutes.
4. Place warm zucchini cakes on platter. Top each with small dollop of sour cream and piece of smoked salmon & serve

Easter Brunch in a Baguette (Trader Joe's Post #2)

I think I've made it amply clear over the year + of this blog how much I love brunch. Easter is pretty much the holiday for brunch (oh and you know Jesus rising from the grave and stuff... I'm sure he would be down for some delicious eggs after 3 days travelling through hell etc too). If you are looking for something easy and unique to serve or bring to a pot luck this year this is a great recipe! I first enjoyed it with the gals I watch Glee with each week and had to have the recipe to share with all of you. It was unique and so yummy! A baguette is made into a boat filled with yummy things like prosciutto and asparagus and rounded out with a great egg mixture that cooks up like a quiche or fritatta. Cut in slices this is an easy hand held dish great for garden parties or sitting around a living room, very little chance for mess.

Originally featured in Martha Stewart Living Magazine the first time I had it our cook for the evening (we take turns bringing items for Glee nights) had the great idea to add the asparagus spears which I thought was exceptional and did as well when I made it! I'm doing double duty with this recipe as you can find everything you would need at Trader Joe's! So this is also my made from TJ's post for April.

Ingredients:

1 Baguette (15 inches long- the wider the better but still thin enough to be considered a baguette)
5 Large eggs
1 teaspoon finely grated lemon zest
3 Tablespoons whole milk (I used half & Half)
1/4 cup chopped flat leaf parsley leaves
1/2 cup grated Parmesan Cheese
Coarse salt & Freshly ground pepper
4 slices thinly sliced prosciutto (2 oz)
5 Asparagus spears

1. Preheat oven to 350 F. Slice 1/4 inch off the top of the bread, using a spoon (or your fingers... which is much easier) hollow out the inside of the loaf, set the top and the bread innards aside.

2. In a medium bowl, whisk together eggs, zest, milk, parsley, & Parmesan. Season slightly. Stir in a 1/2 cup of small bread pieces

(the recipe initially calls for pieces from the top you cut off but from making it myself I think I would rather use the innards. Since the bulk of this dish is the crusty crunchy outside adding more crusty crunchy ends up with.... a lot of crusty crunchy. My suggestion is use the middle parts from the bread they will soak up the egg batter more making this almost a savory bread pudding )

3. Place hollowed out bread on parchment lined baking sheet. Place prosciutto slices along the inside of the bread to cover and lay the asparagus spears down the middle. Slowly pour egg mixture to the brim. (helpful hint- scoop out the bread chunks with a spoon and lay them on top of the asparagus, then slowly pour the remaining liquid egg mix over the rest. Maybe grate some extra parm over the top if you are feeling sassy)

Bake until eggs are puffed up and cooked through, about 30-35 minutes (there may be a teeny bit of extra liquidity from the asparagus cooking, go with you gut but the eggs should be cooked just fine in this amount of time)


4. Slice into 2-inch pieces and serve.
-if you are bringing this to a party wrap it whole in aluminum foil and slice it when you get there for ease of transportation
- great hot, decent room temp, gross cold

If you are serving this as an entree we did a simple arugula salad with Dijon vinaigrette and pinenuts as a side that was way yum and way easy. Most importantly brunch is meant to be enjoyed and shouldn't be a fuss so enjoy this simple but super classy dish with all your loved ones! 

Homemade with Trader Joe's #1: Baked Goat Cheese a la Isa

I love me some Trader Joe's. I'm ceaselessly amazed by the quality affordable products that I can regularly get there and how easy they make it to throw together a fun and impressive looking cocktail party without too much stress. In a new monthly series I'll be sharing with you new fun "recipes" that only require putting together things found at TJ's.

My first recipe was inspired by that delicious warm goat cheese appetizer we enjoyed at Isa during Dine About Town. As I mentioned in my write up I couldn't wait to try it at home! Thanks to Trader Joe's it was simple to effortlessly gathering everything I would need to recreate this for my friends.

1 Container Trader Giotto's Fresh Bruschetta Sauce
1 11oz Cylinder Plain Goat Cheese (you could also choose the herb goat cheese if you prefer)
1 Pkg Pinenuts (they offer them raw I'll let you know an easy method to toast them)
Fresh Basil (if you grow some at home don't bother buying)
1 Loaf good crusty Bread (any of the baguettes are good!)

Preheat oven to 350 degrees F. On a sheet pan lightly sprayed with olive oil spread a 1/4 cup of raw pinenuts. Lightly spray of the top of the pinenuts so they have a nice coating. Bake for 5 minute, pull out and with a spatula move the pinenuts around so they can toast evenly. Put them back in for another 3 minutes or until they are nice and golden. Set to the side to cool.

I chose to bake & serve mine in a 8" square Pyrex because that's what I have but if you have a prettier dish you would like to use go for it! Any glass or stone bake ware works great. In the 8x8 size pan I was able to use the whole container of Bruschetta sauce. If you choose something smaller you may only use half. Another fun idea is to do multiple smaller dishes and position them intermittently down a long dining table! Using the Bruschetta mix saves you the extra time and effort of preparing the tomatoes, garlic, & other seasonings. Slice the goat cheese in rounds about 1/2 an inch think and lay them on top of the sauce. Bake in your already heated 350 degree oven for 10- 12 minutes to well heated through.

Scatter your toasted pine nuts and some fresh chopped basil over the top of the warm goat cheese, serve with slices of your toasted baguette and enjoy! Be sure whatever you set the dish on is heat resistant (the restaurant served the heated crock on top of another plate, we set ours on a potholder) and make sure your guests know at least for the first 20 - 30 minutes that the serving dish is hot.

This melange of textures and flavors is sure to please your guests, is great enjoyed with wine, and couldn't be easier!