20 Minute Egg Souffle

I made a souffle for breakfast this morning. It was the first I had made, possibly the first I had ever eaten (not usually big on eggs). While it didn't "rise" as much as I would have liked, it was still fluffy and pretty tasty if I do say so myself. It had a satisfying savory flavor with just a hint of sweetness. It also made the perfect amount for 2 servings. Unfortunately I do not have a picture to show you, but that aside, here's what I did:

What you'll need:
2 eggs (calculate about 1 egg per person, or more for a more generous serving)
about 1/3 - 1/2 milk
1/4 cup shredded cheddar cheese
cracker crumbs
1/2 tsp. sugar

How it works:
Preheat oven to 400. Whisk together eggs, milk and cheese. Pour into baking dish or 2 individual souffle cups (Mine did stick a little bit, so you may want to lightly oil or flour the bottom and sides of the dish). Sprinkle with cracker crumbs and sugar. Bake 15-20 minutes or until the top is a golden brown.  Super easy dish that can be made on a busy morning...ours was busy this morning, and this worked perfectly! Bon appetite!

My Take on Middle Eastern

• Baked Coconut Curried Chicken 
• Seasoned Rice
• Garbanzo Beans
• Roasted Asparagus
• Homemade Pita Bread
• Mint Yogurt

Which recipe would you like first? :)

Dessert "Nachos"

Necessity is the mother of invention. While dessert is not a necessity, we do like to have it frequently around here! :) This came about after a moment of creativity, and being about to cook uninterrupted.

What you'll need:


2 whole wheat tortillas
1/2 cup sour cream
2 Tbsp. honey
2 Tbsp. butter (roughly)
sliced strawberries
1/8 - 1/4 cup sugar
1/8 cup cinnamon (roughly)
a handful of semi-sweet chocolate chips
shredded coconut for garnish

Directions: 

1. Cut each tortilla into quarters so that you have 8 triangles. Mix cinnamon and sugar so that you have a homogenous mixture.

2. Place 1 Tbsp. butter in a warm skillet until it melts and coats the bottom of the skillet (do not let it burn or bubble). Place 4 tortilla triangles in the skillet at a time and coat both sides with butter. Cover heavily with the cinnamon/sugar mixture. Cook on low heat for about 3 minutes or until the edges start to curl. Remove from skillet and place on hard surface (a plate works great) to let cook and harden. Repeat with the remaining tortillas.

3. While the tortillas are cooking, prepare the toppings. Mix together the sour cream, honey and a dash of cinnamon. Slice the strawberries.

4. Once the tortilla chips have cooled and hardened, place the on the bottom of a bowl or plate. Top with strawberries, sour cream mixture and chocolate chips. Garnish with coconut.

Makes 2 generous servings. Bon appetite!

Coconut Curry Chicken Over Seasoned Rice

Believe it or not, I just threw this meal together at the last minute. I worked all day and got home later than planned, so I was looking for something fast with simple ingredients. A creative streak hit me on the way home, and a basic plan formed. I had never really tried cooking with curry, let alone making a whole meal based on it, but it sounded good, and it was something different. I decided to give it a whirl. This meal took less than 30 minutes to prepare, and passed the yummy test (my husband liked it!). :) Needless to say, I plan on making it again in the near future!

This recipe makes enough for 2 servings. You can adjust as needed by using about 1 chicken breast per person, and adjusting the rest of the ingredients accordingly.

Ingredients:

Rice:
1/2 cup brown rice
1 1/4 cup water
1 tsp. olive oil
1 chicken bouillon cube 
1 tsp. coriander

Directions: Place all ingredients in a saucepan on high heat until the mixture begins to boil. When boiling is reached, turn the heat to low and simmer until rice is fluffy (about 30 minutes). While rice is cooking, prepare the chicken.
 
Chicken: 
2 boneless, skinless chicken breasts, cut into thin strips
3/4 cup orange juice
1/2 cup shredded coconut
1/4 cup milk
2 cloves garlic
5 tsp. curry powder
1 Tbsp. olive oil
1 tsp. sage
dash of coriander
salt and pepper to taste

Directions: Place the chicken in warm skillet and drizzle with olive oil. Add the orange juice, milk, coconut, garlic, curry powder, sage and coriander. The liquids will make a sauce and form a coating for the dry ingredients. Make sure to stir so that everything is evenly coated. Cook in skillet on medium-high heat until chicken is cooked through. Salt and pepper to taste. 

I served this dish with sauteed herbed green beans, and red grapes. Warm and comforting, yet light and refreshing. :) Bon appetite!