Eggs! There are sooooo many ways to make eggs, you could have them every Monday and not get tired of them. Plus they’re fast to make, and healthy, too.
Eggs In Hell (sometimes called Eggs In Purgatory): Basically eggs poached in marinara sauce. You can used jarred sauce, or make your own. You can even add other things like bacon (which makes it not Meatless Monday- maybe Meaty Friday or something instead). This makes a great breakfast, lunch or dinner.
Poaching eggs in tomato sauce is really easy and so delicious.
Eggs In Hell
It’s pretty easy, you just poach some eggs in some marinara sauce, then top it with some cheese. If you need a recipe, try one of these!
The New York Times
Most of the markets run into the middle to end of October. Our fave, the Green City Market is year round – once it gets cold it moves from the south end of Lincoln Park (approximately 1790 N. Clark) to inside the Nature Museum at 2430 N. Cannon Dr. in Lincoln Park. There are lots of other city sponsored markets, too! Chicago farmers markets are great- most of the vendors have signs explaining where the stuff came from and how it was grown. Lots of things come from less than 100 miles away! The best tomatoes and peaches outside of home grown come from these farmers markets- they are really really good. Sooo much better than the ones from the grocery store- even the ones that LOOK like they’d be tasty usually taste like nothing compared to locally grown super fresh ones. So, yeah! There’s still time for you to grab some yummy fresh, local produce and make a salad or a pie.
I love toasted bread crumbs on salads. They add a sort of oldey timey restaurant fanciness, a nice crunch, and some added texture to what can sometimes be boring salads. They are a good substitution for bacon bits (it’s true!) because of the crunch factor. They’re easier to make and easier to eat than croutons and I like them better.
Here’s how I make them.
I always keep small pieces of stale bread, too small to do anything with pieces, and the ends of store bought loaves in a bag in the freezer. When I want to make bread crumbs I take a couple pieces out, microwave them for about 20 seconds to defrost them, and put them in the food processor for a few spins.
To make toasted bread crumbs I heat up a swirl of olive oil in a skillet, add the crumbs in a single layer, add a minced clove of garlic and maybe some dried herbs- I like a basic Italian seasoning. I cook them on medium, stirring the whole time (they burn easily). As soon as they smell nice and are golden brown I remove the pan from the heat and remove the bread crumbs from the pan (they will still cook in the hot pan and might burn).
I let them cool off a little then add them to salads. You could also use them in soups. They keep for up to a week in the fridge and a couple of slices of bread will make enough for 4 or 5 salad servings.
I’m super into these toasted bread crumbs now but aside from salads and soups, where else can I use them??
Toasted bread crumbs make a delicious topping for salads.
I found this yummy recipe when I was organizing/cleaning out my computer. No pics, sorry!
Super Foods Chili
This recipe makes a TON. Like a whole huge stock pot full.
Heat 2T olive oil in a large pot.
Add 2 medium chooped onions and cook on medium for about 10 minutes.
Add 2 chopped red, yellow or orange bell peppers.
Add 3- 4 minced garlic cloves.
Add 1 1/2 t dried oregano.
Add 1 1/2 t ground cumin.
Cook around 10 minutes, stirring to make sure it doesn’t burn or stick.
Take the mixture out of the pan and set it aside.
Put 1 1/2 pounds ground turkey into pan.
Cook till totally browned, making sure to break it all up well.
Stir in 1/4 C chili powder.
Also add 1 T cocoa powder, 2 bay leaves, 1/4 t ground cinnamon, some salt and some pepper.
Add the veggie mixture back in with the turkey.
Add 1 large can diced tomatoes and their juice.
Add 2 T tomato paste.
Add 4 cups chicken or vegetable broth.
Bring to boil, then simmer for 45 minutes or so.
Add 3 cans white beans drained and rinsed.
Cook on very low at least 15 more minutes or till you are ready to eat it- the longer the better- I sometimes cook it for several hours. Make sure you stir it a lot or it can burn on the bottom.
Discard bay leaves before serving.
This doesn’t have much of a hot kick to it which I tend to like. If I were in the mood I would have either added some salsa to it when I cooked the veggie portion, or to taste toward the end or even after it is cooked and in the bowl as a topping. Just depends on if you like it to be kicky/hot or not. You can also top it with plain yogurt, cilantro and avocado for even more super foodness.
Super Foods used:
Ok, look, I am into the “craft cocktail” movement as much as the next girl and I had one of the very best Old Fashioneds I’ve ever had in my life, made by my friend Steve at The Morrison in L.A. recently. It was all fancy with a huge ice sphere and expensive bourbon and no cherry. I love getting these mixologist drinks when I’m out, but I’m no mixologist.
An Old Fashioned from The Morrison in L.A.
There is definitely something to this newish craft and I ain’t got it. But I like to drink at home! Without a lot of fanfare and for cheap. Plus I dig a cheesey retro vibe. So here’s how I make Old Fashioneds at home.
Put a spoonful of sugar into a glass. More or less depending on my mood for sweetness. Check it out, I used a stemless wine glass. OMG, no class. Then I put a couple drops of bitters onto the sugar. I followed a recipe once that called for three drops but that was too many for me, so I do two. Then I add one dreaded red dye #2 coated maraschino cherry. Just one! I once thought, hey, I love these horrible things, I’ll put in two. But it was not that good. So now I restrain myself (it’s hard) and only use one. Then a twist of orange peel and I muddle it with a spoon. Then I add an ounce or two of whatever bourbon, rye, or even whiskey I have on hand and some ice cubes. Sometimes I add water or sparkling water to top it off, depending on whether I want to stretch the drink or resign myself to having two (or more).
So there. An inexpensive, no fuss Old Fashioned for your daily drinking.
An everyday Old Fashioned from my house.