Summer Frittata

Well, it happened. I moved. I moved and I threw wedding parties and I rode my (used-but-new, totally awesome) bike and I tried to go to bed on time (and failed). I moved, and I’m tired. I’m anticipating some sort of settling in moment that hasn’t quite happened yet, and I’m still peering out windows wondering when my roommate will come home (how strange to live alone again). I get home from work and the night is entirely my own, and my mind races with the lack of evening structure. Where are my friends, steps or blocks away, texting or calling or just being known in the skyline in the distance? Where is my dog, bothering me and napping on my couch? What is demanded of me here, in this completely new city, not at all far from where I once lived, but entirely unknown just the same? Where is the bike path, the best place to run, the most convenient grocery store? I come home, and I enjoy the HBO and Internet access I made sure to install promptly, and then I forget that I can do whatever I want. I guess I do, in that I stay still, and try to create calm. But then I don’t, in that I lost the bursting-but-fleeting productivity that inspired me to unpack my apartment and now just sit among the final boxes on a mattress on the floor. I feel decidedly unsettled, I’d counter.

So in attempt to control my time, I post again. A recipe I ate ages ago, back in my old kitchen. I suppose soon enough a recipe will come here from the new one (I actually already have one to be shared), but, for now: the remaining moments of my Chicago (genuinely Chicago) summer. I made this frittata for an easy night of cooking, and also as a means to eat more vegetables. I eat breakfast incredibly early, at a time at which most people don’t have an appetite. But it’s now or never, and sweets become heavy and unappetizing when eaten day after day (breakfast sweets, that is). So I intended to create a savory recipe I could reheat and eat quickly, which, when lacking the flour to create a quiche crust, becomes a frittata. (Strange side: my new apartment lacks a microwave, and I’ve missed it thrice already). This frittata wrangles up the varying summer produce with a delicious eggy binder, and it tastes fresh and savory and warm all at once. I included a recent Trader Joe’s find: mediterranean feta. It’s feta cheese, but better, including a few herbs and spices that complement well the flavors of this recipe. Obviously, a plain feta or even goat cheese would pair well here also, but if you find this ingredient, it’s worth including.

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Summer Frittata

Serves 4

1 tbsp. extra virgin olive oil

1 bunch broccoli, cut into small florets

1/2 zucchini, sliced into quarter rounds

9 large (farm-fresh!?) eggs

1/4 cup milk, anything but skim (cream if you’re fancy)

1/3 cup mediterranean feta cheese, crumbled

Preheat the oven to 350 degrees Fahrenheit.

In a sauté pan, heat the olive oil over medium heat. Add the broccoli florets and zucchini, and sauté the vegetables until lightly browning, about 5-8 minutes. Once browned, distribute evenly through the bottom of the pan.

Whisk together the eggs and milk. Pour the egg mixture over the vegetables and stir lightly to evenly distribute everything.  Sprinkle the feta cheese evenly over the egg liquid. Cook the eggs in the pan, still over medium to medium-low heat, until the bottom is just setting and the edges just begin to appear firm. This time can vary, but should take about 5-10 minutes.

Place the pan into the oven and cook until the frittata is completely cooked through, which can be recognized by gently shaking the pan and noting no movement of the eggs, about 12-15 minutes.

Remove the pan from the oven, cool slightly, and enjoy.

This can easily serve a crowd, or can alternatively offer leftovers for a week. Whichever you please. Maybe you’re busy.

 

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Asparagus and Roasted Tomato Egg Yolk Pasta

Memorial day weekend is one of the best of the year. It’s the time to embark upon any and all summer adventures. The pools open for visitors, the beaches start to fill, grills everywhere are lighted, and the brightening green grasses and trees are appreciated to their fullest extent. There is almost nothing in the world that makes me happier than seeing my dog Oscar bound with excitement on his first steps through the park’s green grass. Memorial day weekend screams, loudly, “SUMMER IS COMING!” And, oh my God, how incredibly ready we are. If you haven’t yet eaten ice cream, drank minimum one beer outside, or at least felt the fresh contact of sunshine, please, please drop what you are doing and enjoy. But, of course, if you’re in for the night, or maybe laying exhausted on the couch, meal planning for the week ahead (which promises nothing as fantastic as the weekend has held), here’s a delightful, summer inspired recipe to try.

If you freak out about egg yolk being added uncooked to the pasta, you can always skip it. However, it cooks lightly from the heat of the pasta and the pan, and it adds a creamy richness unparalleled by just butter or pasta alone. I don’t know about you, but there’s basically nothing better than a runny egg yolk dripping over vegetables, and that’s exactly what my intention was here. It kind of mimics pasta carbonara in this fashion, which has been eaten by indulgent Italians for years, so there’s really nothing to fear.

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Asparagus and Roasted Tomato Egg Yolk Pasta

Serves 2

4 oz. buckwheat or whole wheat pasta (something long and noodley)

2 tbsp. extra virgin olive oil

10-12 spears asparagus, trimmed

2 cups heirloom grape tomatoes

1/2 tsp. dried red pepper flake

Salt & pepper, to taste

1 egg yolk

1/3 cup Parmesan cheese, freshly shredded

Bring a large pot of salted water to a boil.

In a deep sauté pan over medium high heat, add the olive oil. Add the asparagus and tomato to the pan and sauté until the asparagus has softened and the tomatoes have started to blister open, about 10-15 minutes. Season with red chili flake, salt, and pepper.

Add the pasta to the salted boiling water and cook according to package directions, pulling from the water about 30 seconds to 1 minute “early” (buckwheat pasta takes about 3-4 minutes to cook, so watch carefully). Drain and add to the roasted vegetables. Remove the sauté pan from the heat.

Add the egg yolk to the pasta and toss until evenly coating the pasta and vegetables. I find tongs to be the easiest tool to use. Add the Parmesan cheese and toss again. Taste and season with additional salt and pepper as preferred.

As you can see, this comes together quite quickly. Definitely under 20 minutes. So indulge, enjoy, and relish in the impending delight that is summertime.

 

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Caramelized Onion, Sun-dried Tomato, and Goat Cheese Quiche

Quiche. Oh my god, quiche. I love quiche. It is astoundingly underrated. For instance, when you go to brunch, what do you have swimming in your head, what options are you fanning through mentally? Omelet, egg scramble, french toast, pancakes, eggs benedict, fresh juice, eggs-in-a-basket, biscuits and gravy… the classics. But as you frustratingly toy between deciding sweet or savory (eventually just going for the huge breakfast platter that combines both), quiche is just sitting there on the side, being absurdly perfect, waiting for you to remember. Quiche isn’t offered at every restaurant or brunch place. It’s a little bit “fancy,” and it may only be available at your delicious-yet-kind-of-hipster/trendy neighborhood haunt. (I can think specifically of my favorite brunch place in the city- Birchwood Kitchen- with their quiches sitting poised atop a glass cabinet of salads and baked goods). So it’s fair that it’s not a regular go-to when you’re sitting down for brunch on a Sunday morning at 11am. But I am here to fight for it. Fight for its representation. Because, guys, it’s basically PIE filled with EGGS. With fillings that are delightful and usually perfectly fresh and almost always healthy yet delicious.

So you can’t get it out all the time, or maybe you still insist that you can’t make french toast at home (eh hem, you can), but there’s no reason not to delight in the wonder that is quiche when the craving hits. (It’s actually hitting you right now, you just don’t remember). There is a crust to quiche, and I personally am annoyed when Pinterest links and Internet sites quote recipes for “crustless quiches,” because those totally already exist, everyone; they’re called frittatas, and they are too delicious, in their own way. But making a crust can scare people away, moreso than even French toast or pancakes from scratch. If you have 5 minutes, a rolling pin, and butter and flour, you can make pie crust. It’s even easier in a food processor, but absolutely not necessary. If you were to be making an actual fancy pie, I’m certain there would be more crust rules. But you’re making a brunch item. This just needs to taste good.

Now, the second part of quiche that has people worried is the filling. What should you put inside there!? Eggs, obviously, but the additional components and flavor combinations are endless. It’s at least as expansive as the variety afforded to omelets, but with the benefit of not compromising the tedious and delicate cooking process of preparing an omelet. I like things to be relatively simple, in the interest of highlighting genuine flavors, and am a huge sucker for caramelized onions all the time. The beauty of these ingredients (which are listed below) is that they are available and delicious at any time of the year. If it’s summer and you would prefer to highlight the bounty of summer vegetables then available, by all means do so. But this quiche is a good staple and a good place to start.

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Caramelized Onion, Sun-dried Tomato, and Goat Cheese Quiche

Serves 6

Crust

  • 2 cups all-purpose flour (or a 50/50 ratio of all-purpose and whole wheat)
  • 3/4 tsp. salt
  • 8 tbsp./ 1 stick/ 1/4 lb. of unsalted butter, cold and diced
  • 3-6 tbsp. ice water, reserved

Filling

  • 1 tbsp. olive oil
  • 1 yellow onion, sliced thinly
  • 2/3 cup sun-dried tomatoes, roughly chopped
  • Salt & pepper to season, to taste
  • 5 eggs
  • 3/4 cup milk, anything but skim
  • 1/4 tsp. salt
  • 2 oz. (about 1/4 cup) goat cheese, crumbled

Preheat the oven to 375 degrees Fahrenheit. Prepare a 9-inch pie pan by coating it thinly with butter and set aside.

Begin by preparing the filling. In a medium sauté pan, over medium heat, add 1 tbsp. olive oil and the sliced yellow onions. Cook until lightly browning and softened, about 15 minutes. Add the chopped sun-dried tomatoes, mix, and heat through. Season with salt and pepper and set aside.

To make the crust, mix the flour(s) and salt together in a medium mixing bowl. Add the cold and diced butter, and, using your fingertips, mix the butter into the flour. The butter should gradually breakdown to pea-sized pieces, and the whole mixture will look almost sandy with small clumps. Then, slowly add the ice water, starting with 3 tbsp. then adding by 1/2-1 tbsp. as needed. Mix the water into the flour mixture with your hands until evenly distributed. You should continue to add water until you have a shaggy dough that forms the shape of your first when you squeeze it and just stays together in a small ball. Pour the dough out onto a floured surface or counter (there should be some dry scraggly bits) and mold into a flat disc. Use a rolling pin to roll out the dough into a circle about 2-3 inches wider in diameter than the pie pan. The dough will likely break a bit as you roll it out, but just push the broken pieces back together. The easiest way to transfer the dough to the pie pan is to roll it onto the rolling pin and then unroll it over the pan. Press the crust dough into the pan, consolidating the dough at the edges to form an even, slightly thickened ridge elevated about 1/2 an inch above the edge of the pan. Your dough will likely be an uneven circle, so just transfer pieces as needed to more “thin” areas. From here, you can flute the edges of the dough if you want, or just leave it as is. To flute the crust, indent the crust from the outside with the pointer finger of your right hand against the counter-pressure of your thumb and pointer finger of your left hand, making a triangle of dough, essentially. Go around the entire crust that way. It won’t look perfect. That’s fine.

Once the dough is complete, add your vegetables. Ideally, you should have about 2 cups of vegetables in your quiche with a standard pie pan (if your pan is deeper, you may want to amp up the veggies by another cup or so). Whisk together the eggs, milk, and 1/2 tsp. of salt and pour over the veggies. Scoot the veggies around some if needed so everything is evenly distributed. Top the filling with goat cheese, sprinkling it evenly over the quiche.

Place the quiche in the oven and bake for 40-50 minutes, until the center is set (the eggs shouldn’t wiggle or jiggle in the pan, but rather look quite firm and fluffy). Remove the quiche to cool slightly, for about 10 minutes, and serve.

 

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Delicious, buttery pie crust, with creamy eggs and the burst of sweet then savory then cheesy flavor. Make a quiche next time. Please.

Spring Vegetable Quinoa Salad

It’s been warm for the past two days, which would be exciting if the weather channel didn’t have that 10-day-forecast of anxiety available. So while it broke 50 degrees (60 yesterday!) for three days in a row, I know it’s fleeting, with promises of colder, rainy weather later this week. I also had no opportunity to enjoy a spare minute of warmth with travel and working late, so I’m hardly feeling like Spring is around the corner. It’s nice wearing a different coat, though, and not freezing walking to my car. But, man, everybody is talking about the weather these days. Maybe because we’re all desperate for it to change. Onto other topics- salad. Vegetables in salad. Spring vegetables in salad. Because agreeable weather or not, it seems as though lighter, brighter vegetables are finally coming into season, and that is something to truly enjoy. My grocery list is now just a list of various vegetables, with Greek yogurt and eggs tacked on to the end. It’s my favorite. So I wanted to use these vegetables in a way that would truly spotlight them. Vegetables don’t need to be relegated to the side of the plate, shadowed by a hunk of meat and barely seasoned. They can and should be the center, the flavor of the dish! This salad is absolutely bursting with veggies, which may or may not seem natural to you, but it tastes so cohesive and delicious. Holding the asparagus, broccoli, and radishes together are the quinoa and a quick and easy lemon vinaigrette. I’ve been eating this for lunch all week (with a side of Greek yogurt- yum [by the way, some Bonne Maman jam swirled into Fage is the. best. snack/lunch side. ever.]).

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Spring Vegetable Quinoa Salad

Serves 4

1 cup quinoa, rinsed

2 cups chicken stock

2 stalks broccoli, chopped into small florets

12-15 asparagus spears, chopped into 1 inch segments

3-4 spring onions, chopped into 1 inch segments

4-5 radishes, sliced thinly into rounds

1 tbsp. extra virgin olive oil

1/4 cup chicken stock

Lemon vinaigrette

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. lemon juice (from 1 large lemon)
  • 2 tsp. honey
  • 1/4 tsp. salt
  • Dash of freshly cracked black pepper

Romaine lettuce, sliced/ chopped

Goat cheese, crumbled, to serve

Hard-boiled egg, diced/ crumbled, to serve

To prepare the quinoa, add to a hot pot over medium-high heat. Toast the quinoa for 3-5 minutes, stirring regularly, until lightly toasted and fragrant. Add 2 cups of chicken stock and bring to a boil. Once boiling, reduce the heat to low, cover, and cook until the liquid is fully absorbed, about 12-15 minutes. Stir to fluff and set aside.

Prepare the vegetables. In a large sautee pan over medium heat, add 1 tbsp. olive oil. Sautee the asparagus and broccoli until softening and lightly browning, about 5 minutes. Add 1/4 cup of chicken stock and allow to boil, steaming the vegetables. Continue to cook until the liquid has boiled off, about another 5-10 minutes. Set aside to cool slightly.

In a large mixing bowl, whisk together the lemon vinaigrette. Add the cooked broccoli and asparagus, as well as the radish rounds and spring onions. Mix to coat. Add the cooked quinoa and stir to combine. Season with additional salt and pepper if needed. Refrigerate for several hours or overnight.

To serve, add the chopped Romaine lettuce to a plate. Top with the spring vegetable quinoa salad. Sprinkle on goat cheese and/or a chopped hard-boiled egg for additional protein to round out the meal. Serve with a small side for a complete lunch.

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This isn’t exactly dinner, necessarily; but would be a great side or main lunch component. The lemony spring flavor and fresh, bright vegetables are so inviting with the nutty quinoa holding everything together. This is how I like to eat salad.

Vanilla Pudding

I’m not sure if Brian likes vanilla pudding. Maybe he prefers chocolate or will only have chocolate or will have none, of it, thank you. But I love vanilla pudding. Actually, the real intention here was to try out a vanilla pudding recipe in thoughts of eventually making a super legitimately delicious banana pudding. I love vanilla pudding, but banana pudding is AMAZING. I thought it was literally banana-flavored pudding, but it’s actually vanilla pudding with sliced bananas and (usually) vanilla cookies. I’ll get there eventually, but in the meanwhile I had to try my hand at scratch-made pudding in general. Now, when I was a first-year grad student, desperate for some dessert, I actually whipped up chocolate pudding, mexican chocolate pudding, and mocha chocolate pudding a few times. I had no recipe to base it on, besides the forever internet influences, but I knew cornstarch was a thickening agent and pudding was basically milk, otherwise, so I went at the stove with a plan and actually got some really good results. But for vanilla pudding, and my eventual banana pudding, I wanted to know traditionally how it was done. I altered the recipe a bit, cutting some butter and sugar, just to make a tiiiiny bit “healthier” (I mean, pudding is basically breakfast foods, right?), but this still comes out like the classic. Indulgently creamy, cool, and smooth, and really not much more difficult that adding milk to a Jell-o packet, you should definitely try this at home.

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Vanilla Pudding

Based off this recipe

Serves 4

1/4 cup sugar

2 tbsp. cornstarch

1/4 tsp. salt

1 tbsp. honey

2 1/4 cups milk

3 large egg yolks

1 tbsp. unsalted butter

2 teaspoons vanilla extract

In a medium pot, add the sugar, cornstarch, and salt, whisking to combine. While whisking, add 1/4 cup of milk to make a smooth paste is achieved. Add the honey and the rest of the milk, while whisking. Add the egg yolks and whisk to combine.

Turn the heat to medium and cook the pudding, whisking frequently, for about 5-10 minutes, until the pudding just begins to boil. Lower the heat to medium-low and, using a rubber spatula or wooden spoon, begin to constantly stir the pudding. Continue to stir, making sure to scrape the bottoms and sides, for another 5 minutes, or until the pudding has thickened (a way to discern this is if the pudding drizzles atop the pudding without being absorbed into the pudding below). Add the butter and vanilla extract and stir to incorporate.

Pour the pudding through a mesh strainer into a bowl. Once strained, pour the pudding into separate ramekins. You can add plastic wrap to the top to prevent a skin from forming, but I love the skin, so I don’t. Refrigerate for at least 2 hours prior to serving (unless you want to eat it warm!).

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Chia Seed French Toast with Blood Orange Strawberry Syrup

So this was not my birthday breakfast (see this post), but this was a delicious breakfast from last weekend. Yes, I made French toast again. I wanted to experiment with healthifying French toast a little bit. Not too much; it still needs to be creamy yet crusted and delicious. But I figured the basics of French toast- egg, bread, milk- didn’t need to necessarily combine into an overly indulgent dish. In fact, it takes to these additional healthy ingredients and toppings very well, and I actually found this preparation more filling and satisfying. The blood orange strawberry syrup draws on this lingering-winter, almost-spring produce I’m noticing now, combining the acidic, thick-skinned winter fruits with the delicately sweet spring flora. They’re a match made in heaven; the perfect sweetly tangy topping to the more heavy toast below. I used chia seeds to amp up the nutritional profile, as chia seeds are a great source of omega-3 fats and other minerals. I also wanted to see if they’d add a bit of a crunch to the toast (spoiler: not too much, really). Regardless, this French toast was phenomenal, with way less added sugar than the typical preparation topped with maple syrup, and more nutritious as well. (But if you want something more indulgently custardy and traditional, use this recipe).

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Chia Seed French Toast with Blood Orange Strawberry Syrup

Serves 1

2 thick slices (about 1 inch) of country bread, preferably multi-grain or whole wheat

2 eggs

1/4 cup milk

1 tsp. honey

1/4 tsp. vanilla extract

1 tbsp. chia seeds

Blood Orange Strawberry Syrup, to serve:

  • 1 cup hulled and halved strawberries
  • 1 tsp. blood orange zest
  • 2 tbsp. blood orange juice, freshly squeezed (feel free to eat the remaining fruit)
  • 1/4 cup sugar

Start by preparing the blood orange strawberry syrup. Mix the syrup ingredients together in a small sauce pan over medium heat. Allow the mixture to come to a simmer, then reduce heat to medium low. Allow the syrup to simmer until the strawberries are broken down and it has reduced to about half the initial volume, about 15 minutes. The syrup will be thick with small strawberry chunks, but still pourable. Set aside to cool slightly.

Whisk together the egg, milk, honey, and vanilla extract. Pour the egg mixture into a shallow pan (I use a pyrex baking dish) and toss the chia seeds throughout the mixture. Soak the bread in the eggs, making sure to evenly distribute the chia seeds through the batter on the toast. Allow to soak for 2 minutes, then flip to soak the other side.

Heat a griddle to 350 and lightly grease with butter. Add the French toast and cook for 4-5 minutes. Flip then cook the opposite side for another 4-5 minutes.

Plate the French toast and top with the blood orange strawberry syrup.

 

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Enjoy for a filling yet healthier weekend breakfast.

 

Buffalo Quinoa Burgers

So this is a new experienxe, blogging on my phone from a coffee shop (my favorite- Ipsento in Bucktown). I forgot my iPad, so it’s especially inconvenient. But I have this Nutella Mocha here, and I’m not thinking it’s so bad. I made these burgers for the first time a few weeks ago, and actually made them as “bites,” which was directed according to the recipe I was following. They were absolutely delicious, served atop a bed of butter lettuce and other salad accoutrements (Is that possibly spelled correctly? Will spell check function appropriately on my phone?). However, these quinoa bites were kind of unproportionately inconvenient to prepare and make, requiring three rounds of pan sautéing and individual dips into buffalo sauce. I thought to myself: hey, this would be way easier as a patty, still served with ranch and crispy greens, but also with a delicious toasted bun!?! And it was so. I tweaked the general recipe some, adjusted the buffalo sauce proportions, and improvised my own “ranch” dressing (quotes because I’m not sure if it’s real ranch without mayonnaise or buttermilk). These burgers turned out phenomenal- perfectly crisped edges, wonderfully buffalo-sauced, and cooled just a touch by the ranch on top. To be honest, while I ate these all week simply with sauce and arugula, my favorite serving style was with a buttered, toasted bun and a runny egg on top. But, in all fairness, that’s always the best way to serve anything.

These are a great spin on a classic weeknight meal, and, I think, tastier than buffalo chicken. The quinoa just absorbs the flavor better. Top as you like, always with a fresh roll (toasted).

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Buffalo Quinoa Burgers

Based off of this recipe

Serves 6

Homemade buffalo sauce

  • 1/3 cup hot sauce of choice (I’ve used Frank’s and Cholula)
  • 2 tbsp. butter, melted
  • 2 tbsp. extra-virgin olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. cayenne
  • Dash of red chili flake

Quinoa burgers

  • 2 cups cooked quinoa
  • 1/2 cup panko bread crumbs
  • 1 cup cannellini (or other white) beans
  • 1 egg
  • 1/4 cup homemade buffalo sauce

Homemade ranch dressing

  • 1/2 cup greek yogurt
  • 1 tbsp. lemon juice (about 1/2 a lemon, squeezed)
  • 1/4 cup milk
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp. Italian seasoning (or a mixture of dried thyme, oregano, and parsley)
  • 1/2 tsp. salt

2 tbsp. olive oil

Soft, fluffy buns

Arugula or other greens to serve

To prepare the ranch dressing, add all ingredients to a blender, mason jar, or bowl. Blend, shake, or whisk accordingly until all ingredients are combined. Place in the refrigerator to cool until ready to use.

To prepare the buffalo sauce, melt butter in a large bowl. Whisk together with extra virgin olive oil. Whisk in the hot sauce and spices. Set aside for later use.

To prepare the buffalo quinoa burgers, first prepare 2 cups of cooked quinoa. To make approximately 2 cups of cooked quinoa, heat 1 cup of water to boiling in a medium pot. Add 1/2 cup of dried quinoa to the boiling water, reduce the heat to low, cover the pot, and simmer. Simmer quinoa for 10-15 minutes until opened and soft.

In a large bowl, mix the two cups of quinoa with 1/2 cup panko bread crumbs. In a food processor, blend the cannellini beans to a puree. Add the pureed beans to the bowl with the bread crumbs and quinoa. Add the egg, whisked, and 1/4 cup of the prepared buffalo sauce. Stir thoroughly to combine until the mixture is wet but firms into clumps in your hand (think hamburger patty consistency). Add more bread crumbs or buffalo sauce as needed to get it right.

In order to make the 6 patties, I try to level the quinoa mixture in the bowl with a spoon. Score the mixture with the spoon down the middle, then score 3 lines perpendicular to the first. Grab the scored area to form the patties.

Heat olive oil in a large sauté pan over medium heat. Add the buffalo quinoa patties and cook for 5 minutes per side, covering the pan (except to flip). Remove from the pan and place on a cooling rack. Drizzle the remaining prepared buffalo sauce over the patties. The buffalo quinoa patties will easily keep in the refrigerator for 1 week. Alternatively, you could cool the patties then freeze.

To prepare your burger, toast the buns in butter on a sauté pan (or toast then butter). Add your buffalo quinoa patty and top with a good spoonful of ranch dressing and your greens. If you want to throw a fried, over-easy egg on there, I’ll applaud you for your good taste.

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Look at that egg, the yolk begging to drip all over the burger, the plate, and your face. If you like buffalo-style anything, I promise you’ll love these. And better, you can enjoy them all week… or anytime, really.

 

Greens, Eggs, and Pan

This may be my favorite savory breakfast, save the more indulgent rare quiches and restaurant-finds, and it’s one of my go-to “I don’t have anything for dinner” meals. I can’t count the number of times I topped toast and greens with eggs and called it dinner while in graduate school, starving mid-study session and short on the patience required to prepare a more “substantial” meal. But what’s odd is now I find myself craving it, kind of in the way breakfast for dinner or cereal nights are sometimes preferable to mindfully prepared dinners. And, beyond that, with the right bread, and the right greens, these ingredients genuinely blend perfectly together, the yolk coating the somewhat bitter greens and enhancing the buttered, yeasty bread below. So you’ll need to excuse my Dr. Seuss pun (it was too easy), as this is not some distasteful dish to run away from, but rather a delicious escape from time-intensive meals. And for anyone wondering, pan means bread in Spanish, and it was the only way to make this rhyme work.

I know some are wary of a runny yolk, but I have to insist you give it a try. I owe my own experience to my best friend and former roommate, who introduced me to the bread-in-drippy-yolk combo, which absolutely blew my mind.* There are eggs, scrambled or otherwise, on a whole spectrum of deliciousness. But an egg over easy, yolk loose and sauce-like, is just second to none. But, if you’re a first-timer, over medium may be a safe place to start. You’ll get a little runny yolk action, but mostly have a pretty firm egg. Just… don’t go straight for the scramble. So many lost eggs out there.

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Toasted Bread and Greens with Eggs Over-Easy

Serves 1

2 slices good bread (I used half of a demi-baguette, but sourdough or a seedy wheat would also be excellent)

1 tbsp. butter, divided

2 cups arugula or other green (spinach or a delicate spring mix work nicely)

2 large brown eggs (organic, free range preferably)

In a small sauté pan, melt 2 tsp. butter over medium heat in the shape of your bread slices. Place the bread flat-side down onto the pan, pressing firmly to coat the bread with melted butter. Heat the bread until toasted and just browning in butter, then remove from heat. Alternatively, if your bread is fresh and soft and perfect, just spread 1 tsp. softened butter on each slice.

Top the bread, toasted or otherwise, with the greens.

In the previously used sauté pan, melt the final teaspoon of butter over medium-low heat. Crack the eggs side by side into the pan, making sure to keep the yolk intact. Cook the eggs until the bottom of the egg-whites are set, about 2-3 minutes, then cover with a lid. Cook for an additional 2-3 minutes, until whites are fully set but the yolk is still runny (it should move loosely when you go to move the eggs with a spatula). If a more set yolk is desired, cook for a few more minutes covered, until the thin layer of whites surrounding the yolk are more opaque, and the egg is less mobile.

Gently, with a spatula, top the greens and toast with the eggs. Use a fork to break the yolk and allow to run all over. Eat with a fork or with your hands, whichever is more feasible and more messy. It’s more enjoyable that way.

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Finish the meal with a beautiful blood orange on the side. Dinner and dessert now complete. You are free to go about your scheduled evening activities.

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In tribute of the classic, buttered bagel dipped into 2 over easy yolks, whites scooped up with the bagel in hand. Also, this is a good example of a more “over-medium” egg.

French Toast (Breakfast for Dinner)

I’ve already spotlighted pancakes as a perfect breakfast-for-dinner meal. I stand by those humble ‘jacks as the most iconic and cravable dinner substitute. And, to be honest, I made this french toast for brunch one Saturday. But, I thoroughly support the indulgence of creamy, custard-laden egg bread, fried until crisped and doused in maple syrup. I support it at breakfast, brunch, lunch, and, today, dinner. French toast at your favorite diner-style brunch place (or even classy and/or organic brunch restaurant) seems to be almost unachievable in a weeknight kitchen. The exterior crunch, the fluffy middle, the perfect ability to soak up maple syrup… it all seems lost when you yourself dip your bread in eggs and flop it into a sauté pan. But I’ve dabbled in French toast enough now to make a bold statement: it can be done in your own kitchen and on your own time. It does involve a bit of a splurge on one uncommon ingredient- egg bread- but from there it’s really the usual suspects that transform bread into an indulgent almost-dessert (but it’s not; it’s breakfast. it’s fine). Please, please, please so much try this at home.

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French Toast

Serves 4-6

1 loaf egg bread (or Challah or Brioche bread), sliced into 1 inch slices

6 large eggs

1 1/2 cups whole milk

1 tbsp. honey

1 tsp. vanilla extract

2 tbsp. salted butter, to cook

Heat a griddle to 375 degrees Fahrenheit, or heat a large sauté pan over medium heat.

In a bowl, whisk together eggs, milk, honey, and vanilla extract. Pour the custard mixture into a wide dish. Soak 2-4 slices of bread at a time, allowing to rest in the custard for 2 minutes per side.

Butter the griddle or sauté pan and add slices of coated bread. Cook for 3-4 minutes then flip; the custard should be browning and crisping in places. Allow to cook another 3-4 minutes on the alternate side. Plate to serve, best with toppings of butter, a sprinkling of powdered sugar, and a heavy pour of maple syrup. If serving later, keep the French toast warm by placing between towels on a baking sheet in a 200 degree oven.

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Pour syrup on top, watch the butter run all over the French toast, think about sleeping in maple syrup, lift fork, and dive in.