Avocado Egg Toasts

Hi everyone. A gorgeous weekend ahead of us in the Windy City as we prepare for the Chicago Marathon.  As always I get all excited about being healthy, making changes, and of course, "maybe I'll run the marathon next year." We'll see, right?

That said, I've noted some fresh ideas circulating the blogosphere and health magazines with avocados--yep--avocados are all the rage! Healthy, buttery, smooth, and full of "good-for-you-fats".
Why not check it out, because I know that my breakfast routine needed a little help and variety, so, maybe yours does, too!

And this is soooooooo simple. What's there to lose? If you decide you don't like this combo of eggs, avocado, and toast, make add some cheese, hot sauce, or just make guacamole instead. But this breakfast sandwich will tie you thru your next classes for sure!  No lie!

Avocado Egg Toast

Equipment:
Toaster Oven
Small non-stick skillet
PAM Spray or butter / margerine

Ingredients:
Crusty Bread, like sourdough or seeded-rye
1-2 tsp butter
1/2 Ripe avocado
1-2 eggs
Salt & Pepper to taste

Instructions:
1. Wash your hands.
2. Invest in a good quality crusty bread.
3. Toast your bread with 1-2 tsp of butter if you choose.

4. Mash 1/2 of an avocado onto the toast directly.

5. Prep your egg--fried or over-easy. (If you have forgotten, check out 'HOW TO CRACK AN EGG')
6. Put the egg on top of the toast with salt & pepper to taste.

7. Add anything else you like with your eggs, i.e. hot sauce

Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

Equipment: 

12" non-stick skillet

9" x 13" x 2" Pyrex dish

Large mixing bowl

Baking sheet or Toaster oven

Ingredients:

10+ cups of white & wheat bread 

(50% of bread should be slightly toasted)

2 medium onions, finely diced

2-3 celery stalks, finely diced

1 stick of butter

1/2 cup fresh parsley, chopped

1/2 tsp poultry seasoning

1/2 tsp sage

2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)

2 tsp black pepper
4 1/2 cups Chicken broth 

Instructions:

1. Wash your hands

2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.

5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

Note:

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

An Omelet For Anthony

Yes, another post on making eggs, and this one is for Anthony.  Anthony is one of Jon's  friends who commented that "it's kinda hard cooking on your own." And,  he needed something simple, "like an omelet."

Funny thing...eggs look easy, but that's just it, they take several rounds of practice.  Writing this blog took three tries in order to break down the recipe for our novice cook Anthony...and to get the pictures right.

So, here you have it: The Basic Omelet For Anthony!

Equipment:

8" non-stick skillet

Rubber spatula or small flat spatula

Small mixing bowl

Measuring spoons

Ingredients:

1 tsp butter

2 large eggs

2 Tbls milk or cream

Salt & Pepper

2 Tbls sharp cheddar cheese

Instructions:

1. Wash your hands.

2. Whisk the eggs, milk, pinch of salt and pepper together.

3. Melt your butter in the skillet over MEDIUM--eggs are sensitive beings and have to cook slowly.

4. Add your egg mixture.

5. Do not touch the egg mixture.  Let it cook and begin congealing.

6. After 2-3 minutes, swirl the pan to keep the liquid egg moving. But do not move or scrape.

7. Add your cheese.  (If you like other ingredients, like ham, peppers...you add them here)

8. As less and less egg remains liquid, lift the sides with a rubber spatula and separate the edges.

9. Gently roll the egg onto itself or fold it in half.

10. Turn the heat off.

11. Flip it one last time and slide it onto your plate with toast and hot sauce or ketchup.

12. Please don't starve Anthony!  This egg's for you.

Summer In Your Mouth

Basil and tomatoes are one of the greatest combos ever (next to Frodo and Sam, 007 & M, or Skywalker & Obi-Wan). Some things just go together!

Bruschetta is an explosion of flavors in your mouth and you can't help but taste summer.  This is one of our son's favorite appetizers or snacks...although, to be honest, we have eaten an entire tray as our supper some nights.  The key here is getting fresh tomatoes off the vine from your local farmer's market and fresh ingredients--it's better for you, the environment and the economy.

Keep it simple with a fresh loaf of French bread; or, go all out with the goat cheese and toasted pine nuts version.

Note: 

I have never tried this, but you could conceivably exchange cilantro, red onions, and jalapeños for the basil and green onions, and make a salsa.

Equipment: 

Large mixing bowl

Chopping Surface

Knives to chop

Ingredients:

3 cups tomatoes, diced

5 green onions, sliced

2 cloves garlic, minced

10-12 basil leaves, chopped

1 tsp kosher salt

Fresh ground pepper

3 Tablespoons olive oil

2 tsp red wine vinegar

Juice of 1/2 to 1 lemon

French bread or ciabatta, sliced

4 oz. Soft goat cheese

1/3 cup pine nuts, toasted & chopped

Instructions:

1. Wash your hands.

2. Wash tomatoes, herbs, and onions.

3. Seed tomatoes and finely dice them.

4. Slice your green onions and mince the garlic
5. Chop a nice handful of fresh basil.  Sorry the dried stuff isn't good enough for this.

6. Combine first 9 ingredients. (except bread, cheese, and nuts)

Add 2 teaspoons of red wine vinegar

Add 3 Tablespoons of good olive oil

Add juice of 1/2 to 1 full lemon.

7. Once it's gently combined, adjust the taste according to your liking with additional salt, lemon, vinegar, or oil.

8. Slice fresh baguette and enjoy!

Optional, but so worth it:

9. Toast slices of bread in oven with a drizzle of oil

10. Toast pine nuts ( as demonstrated in previous blog. Remember these little nuts burn easily) 

11. Spread goat cheese on toast.

12. Sprinkle pinenuts on bread.

13. Place generous helping of tomatoe mix on top.