All about Eggs

As an egg-lover, OB/GYN resident, and someone dealing with ovulatory dysfunction (ugghhh), I’d say eggs have been on my mind about 95% of my waking hours this past week. So…I’ve been cooking lots of eggs! Here are two new types of eggs I tried (and loved!) this past week:

*Quail eggs: these are delicious! I boiled them, let them cool overnight, and then ate them for breakfast in the morning. I really like bite-sized things, so they were perfect for me. They taste pretty similar to chicken eggs, but they are a more convenient size and seemed to have a higher yolk-to-white ratio.

*Duck eggs: these are bigger than chicken eggs. We made them into scrambled eggs this morning, and they were noticeably yolkier and fluffier than usual scrambled eggs.

Bon apetit!
K


 

Today I had a major craving to (1) spend time in the kitchen (even though the crockpot was already making dinner), and (2) stuff my face with cheese straws. I lovelovelove cheese straws, even though they aren’t healthy or low-carb (or especially because they aren’t healthy or low-carb). I decided to try making a low-carb version…completely winging it. And it amazingly worked out! I made them with sesame oil and sesame seeds for an Asian feel.

Ingredients:
-bag of shredded sharp cheddar cheese
-2T butter
-splash of olive oil
-1T sesame oil
-splash of milk
-generous dash of salt
-1/2 cup chickpea flour
-sesame seeds

Directions:
-Mix cheese, butter, oil, milk, and salt with hands.
-Mix in chickpea flour until dough-like consistently.
-Take quarter-sized amount of dough and roll between hands, then roll under one hand on a greased surface.
-Sprinkle with sesame seeds.
-Bake at 350F for 10-12 minutes, until golden on edges.
-Serve with wine as a delicious, Asian, low-carb, gluten-free appetizer.

-b


 

Last Crockpot Recipe

The last of the five crockpot chicken recipes, Honey Rosemary Chicken, was just as delicious as the other four. It’s working out well making the chicken plus a pre-made salad. I will definitely be doing this again.

Recipe source: http://kojo-designs.com/2012/08/freezer-crockpot-cooking-round-2-more-recipes-more-organization/

Original post: http://doctorspantry.com/post/90938926085/meal-prep-a-very-successful-take-2-last-time-i

-b

Last Crockpot Recipe

The last of the five crockpot chicken recipes, Honey Rosemary Chicken, was just as delicious as the other four. It’s working out well making the chicken plus a pre-made salad. I will definitely be doing this again.

Recipe source: http://kojo-designs.com/2012/08/freezer-crockpot-cooking-round-2-more-recipes-more-organization/

Original post: http://doctorspantry.com/post/90938926085/meal-prep-a-very-successful-take-2-last-time-i

-b


 

Salmon with yogurt and dill

L&Q live in Chapel Hill now!! We got together last night for a jog with the pups, and then we made this delicious meal:

1. Place salmon in a baking dish and drizzle with olive oil and lemon juice. Add a dash of salt and pepper, and add a spoonful of capers and handful of grape tomatoes to the dish.
2. Broil on the middle rack for about 8 minutes, or until the salmon starts to become opaque. Remove from heat.
3. Mix together yogurt, lemon, salt, pepper, garlic powder, and dill. Spoon on top of each piece of salmon.
4. Return to the broiler for another 2 minutes, then remove and serve!

We ate our salmon with sides of farmers-market okra and squash and zucchini. So tasty!!

-K, L, Q, and C

Salmon with yogurt and dill

L&Q live in Chapel Hill now!! We got together last night for a jog with the pups, and then we made this delicious meal:

1. Place salmon in a baking dish and drizzle with olive oil and lemon juice. Add a dash of salt and pepper, and add a spoonful of capers and handful of grape tomatoes to the dish.
2. Broil on the middle rack for about 8 minutes, or until the salmon starts to become opaque. Remove from heat.
3. Mix together yogurt, lemon, salt, pepper, garlic powder, and dill. Spoon on top of each piece of salmon.
4. Return to the broiler for another 2 minutes, then remove and serve!

We ate our salmon with sides of farmers-market okra and squash and zucchini. So tasty!!

-K, L, Q, and C


 

Meal Prep Follow-Up

I recently posted about the plan-ahead crockpot meals we made for this month. I just wanted to do a follow-up post, now that I’ve actually cooked 4 of the 5 recipes!

First of all, STORAGE: I was worried we wouldn’t have space in our freezer for a month’s worth of chicken dinners. But we did! You just have to freeze them flat (maybe by putting on a cookie sheet at first? I just cleared room), and then you can easily keep them flat or line them up upright.

EFFICIENCY: has been great! The recipes do make quite a bit, once you’ve added in the extra stuff (most recipes call for a jar of coconut milk, tomatoes, or salsa). Which, by the way, we also bought at our initial trip and were included in the $9-10 per meal estimate. And the recipes last for about 2-3 meals each for 2 people. It really has saved us a lot of prep time. And of course our grocery trips are now fast and cheap (since we’re just getting extra stuff to complement the chicken). Today, I only bought the essentials: a chopped salad mix (all of which I love!), one lime, corn tortillas, and alcohol for a friend’s birthday!

THE RECIPES:
- Honey Rosemary Chicken: the one recipe we haven’t tried
- Fig Balsamic Chicken: Soooo tasty! Mediterranean-ish.
- Santa Fe Chicken: Also quite tasty (and similar to the lime salsa chicken).
- Coconut Curry Chicken: pictured. So, so good. And it makes a LOT. We had this while 3 friends were over, and we still had lots of leftovers. Probably made about 8-10 from this one batch!
- Lime Salsa Chicken: pictured. heavy on the cilantro, which is my favorite!! Served over corn tortillas and rice

-b