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Archive for October, 2012

Okay, I will have to admit that this is a love it or hate it type dish.  It is not the flavors that people sometimes take issue with, it is the “texture” because they are soft boiled.  I love this dish, my dad used to make it when I was growing up and my sister and I both called it “Hot Eggs”.  Husband is not fond of this dish at all and lovingly calls it “Already Chewn Eggs” or “Old Man Eggs” because an old man with no teeth could eat it.  🙂  Anyway, here it is.

I usually make 2 eggs per person.  So for one person, start with two eggs.  Fill a small pot with water and turn stove to high.  While waiting for the water to boil, grab a bowl and sprinkle some salt and cumin to taste.  I do not have a measurement here because it is really just “to taste” and doesn’t really add to a full measurement unless you start making it in bulk which….I never do.  Add a bit of the “sauce” from a can of Chipotle Peppers In Adobo Sauce (you can chop up an actual pepper also if you like but it will be spicy!)  Oh and for those of you that do not like spicy, you can get a good flavor with minimal spice by using El Pato jalapeno salsa instead of chipotle peppers.  Next chop about 1/2 to 1 green onion (again, this is to your liking and may take a little trial and error to find the right amount for you).  Also chop a small bunch of cilantro.  Add as much as you see fit of these two into your bowl.

This picture is a close up of a bowl but it is an average size bowl.

At some point throughout this process, you water will have started boiling.  When that happens, VERY CAREFULLY put the eggs into the boiling water.  I usually use a slotted spoon to put them in.  Sometimes they crack while cooking, as long as a ton of the egg is not leaking out, a little bit is fine.  Start a timer for 5 1/2 minutes.  When the timer goes off, carefully remove eggs from the water (again, I use a slotted spoon).  Now put the egg on the chopping block and sort of chop the egg in half with a large knife.  I usually pour the yoke into the bowl at this point so I don’t lose it onto the cutting board.

This next part is the hardest part.  Take a spoon and run it around the inside to remove the egg into the bowl.  The hard part is not getting little shards of eggshell.  It might take a little bit of practice honestly  Note:  Soft boiled eggs are considered done right when the egg white is cooked and the yolk is runny.

When done with both eggs, your bowl will look something like this:

Now just cut up the egg whites a little bit so they are more bit size and mix it all up.

I looks sort of like an egg soup.  Again, if you don’t like mushy food, you probably won’t like this.  The flavors are great but the “soft boiled” part really bothers some people.

Erin, The Burbs

Please note that when cooking this, part of the egg is still “raw” or not cooked all the way through; the egg yoke.  I have personally NEVER gotten sick from this nor has anyone in my family (and we do eat it often) but I cannot say or promise that it is always absolutely fine and safe to eat.  Because this recipe calls for food that is not cooked to its FULL completeness, that should be considered.

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Okay, I have to admit that I knew I had not posted in awhile but when I logged in to see that it had been an entire 7 days since I posted, I was shocked.  It did not seem like that long!  Anyway, with the weather turning cold, I brought out my holiday drink that I love so much.  I think it is a comfort thing for me, my dad used to make it and now I make it for my kids, they LOVE it!  And I love that while it is obviously not sugar free, it is usually better for you than hot chocolate which is the normal “go to” hot drink for kids.
Start with your small array of ingredients:  apple cider (or apple juice like I have here, it works fine), whole cloves, and whole cinnamon sticks.

Now pour enough apple cider to fill an average size mug into a small pot (admittedly I am sort of a perfectionist and can’t stand to waste so I pour the cider into a mug and then pour that into the pot, just to be sure I have the right amount).  If you are making for more than one person just add enough juice for all the mugs.  Drop 4-6 cloves and 1 cinnamon stick per mug into the pot and turn to medium.

Allow to heat and get to a simmer or desired heat.  Here is where you have an option.  I just pour or ladle the cider into the mugs and don’t worry about the cloves (I just tell people don’t drink them) but you can always strain the cloves out as you serve.  Completely up to you.  Put 1 of the cinnamon sticks in each mug and serve.

Yay for cold weather and comfort foods!

Erin, The Burbs

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I say attempt in the title because I just started this program and I am not sure that it will work as well as I hope.  I finally gave in and purchased a chest freezer this week because we just could not fit the meat in our household in the indoor fridge/freezer combo.  Between the fact that I only like to buy meat once a month or so and that my mom gave us some elk meat, we are just over the edge of fitting.  I have resisted the chest freezer partly because I said I did not want to spend the money but more so, because I know that chest freezers are deep and people nearly ALWAYS lose food in them.  It seems like everyone I know says that they do their best to use all the meat in their freezer but always end up with a few things at the bottom that are forgotten about until they finally aren’t good anymore and have to be tossed.  I don’t like to waste food so I wanted to think of a way to keep track of what was in the freezer.  I created this list which I laminated and taped to the top of the freezer:

This list allows me to write the number of each item that I have in the freezer (all portioned separated for my family size of course).  When I take one out, I change the number with my dry erase marker.  I also left a few spaces for me to write in some items that I don’t buy often.  I can’t know for sure that this will stop all waste but I hope it will.

If anyone tries this, let me know how your results are, I would love to know!

Erin, The Burbs

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I was going to do a pumpkin themed recipe post today also but then forgot to take pictures.  I will be making the same thing again next week so I will post it then.

For now, I will do something a little less common place in most households.  Swordfish Steaks!  The local market here has these every once in awhile and Husband loves any fish that comes in a “steak” type cut.  I am not sure why, that is just something he has convinced himself of.

Here we go.  Preheat your oven to 400F.  Heat an ovenproof skillet over medium high heat.  Season your 4 (1 in thickish) swordfish steaks with some salt (as much as you like) and ground peppercorns (the fresher ground, the better).

Next, go to your skillet that has been warming.  You want to feel hot, not warm if you were to put your hand about 1 inch from the inside of the pan.

Add 1 T olive oil and allow to heat for a minute or two.  Add swordfish steaks.  You want to hear a good sizzle RIGHT off the bat.  I always say that if you hear a sizzle right away and you run the risk of setting off the smoke alarm, you are searing something correctly.  Cook for about 3 minutes like that, until browned a bit and flip them over.

Immediately transfer the whole pan to the oven.  Allow to cook for about 10 minutes longer.  While this is cooking, mix 1/4 cup butter, 1 t dried parsley, 1 clove garlic (minced), 1/2 t peppercorns, and a squirt of lemon juice into a bowl.

When swordfish is done, transfer to plates and return pan to stovetop.  Add the butter mixture you just made to the pan and cook over medium high heat (scraping up the browned bits from the pan) until butter is melted and bubbling a little bit.

Pour the melted butter mixture over the swordfish and serve with rice or something complimentary.

This same recipe would probably work well for tuna steaks except it would be best to ignore the cooking method itself.  Tuna steaks are best served medium rare (at least in our opinion).

Erin, The Burbs

 

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Pumpkin Muffins

Last Night I got a craving for something pumpkin this happens to me every fall. It seems like this time of year every place we go is pumpkin this and pumpkin that. I love it the smell the taste the cute little pumpkins sitting on everyone’s porch. Erin (the burbs) does not share my love of pumpkin flavored everything, It has put some serious strain on our friendship. I love fall I am sad that it will be over before it really gets here. unfortunately it has been unusually warm here in the west this fall and it just hasn’t quite been cold enough for me.

I found this simple recipe and figured I would give it a try it only calls for two ingredients but I added a couple more.

one box of yellow cake mix

1/2 cup of Chocolate chips

15oz can of pumpkin

pumpkin pie spice

a bit of flour

 

In a good sized bowl mix your dry cake mix and canned pumpkin dont ad oil or egg or water just dry cake mix and pumpkin. Then in a seperate small bowl ad a ew tabel spoons of flour and chocolate chips mix them around until the chocolate chips are covered. If you do this with any fruit or treat that you add to mufins the flour will keep them from sinking to the bottom.

Add a few shakes of pumpkin pie spice to your muffin mix and then fold in your chocolate chips. dont mix to much this is the number one no no with muffins dont over mix, I make mine in  a bowl with a spatula no mixer.

Drop large spoon fulls into a muffin tin this should make 12 muffins. Bake for about 20 min  or until a toothpick comes out clean.Then pour a cup of coffee and devour this lovely taste of fall. While checking your emails. And yelling at your kids to  feed the pigs before they head out to school.

Kimberly

The Sticks

 

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Okay guys, I am all about the free decorating!  Especially this year after buying our house and having a….tight wallet right now.  Sooo, I remembered that when I was little, my dad would go leaf hunting with us when the leaves changed colors.  It was a fun expedition where we drove up the canyon and all trudged around hunting good colored leaves.
So, start by collecting different shapes, sizes, and colors of leaves.  Sit down with the pile of leaves and a pile of books.

Carefully tear off the best looking leaves.  I like the stem included but it is up to you.

Place one or a couple leaves (whatever comfortably fits on a page) on a page inside one book.  I start at the back end of the book, and place leaves every 20-30 pages or so.

Close the book when the leaves are all in the book (or more books depending on how many leaves you have).

And finally, place the book in an area where it won’t get disturbed and pile books on top of it to keep it shut tight!

Leave the leaves in there for 3-5 days until completely dry.  Be careful with them because they will be SUPER fragile.  We usually placed them around the table as decorations for Thanksgiving.  Unfortunately, I do not have a completed photo yet as I just started drying mine.  I will update with a photo when they are done but with the leaves changing so quickly, I did not want to wait until mine were done to post this.
Erin, The Burbs

UPDATE:

This is super late because it only takes a few days for the leaves to dry but life has been a little crazy here so better late than never I guess.  Here is a photo of the finished product.  I just lay the leaves out on the table for decoration.

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This little project takes about 10 minutes and $5 or so.  I love it!

First take some Halloween spiders.  You can buy bigger ones for a little extra money (like $2 more) like I did (not necessarily because they were cuter but because I could not find those $1 ones that you stick in the fake webs).  Mine are glittery and cute so I guess the extra money was still worth it.

Use a glue gun to glue a small magnet onto the back of them.

All done!  Now just arrange somewhere.  I put mine on the refrigerator because my front door is not metal but the front door or garage door might be cute too.

Happy Decorating Everyone!

Erin, The Burbs

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