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the
dish > Recipes
Mexican-Style Eggs
From Real Simple
4 6-inch corn tortillas
1 16-ounce can of refried beans or one 15-ounce can pinto or black
beans
1 10-ounce can of red enchilada sauce or one 16-ounce jar salsa
2 to 4 eggs (1 to 2 per person)
Heat oven to 250° F. Wrap the tortillas in foil
and place in oven.
In a saucepan, over medium-low heat, heat the beans.
In a large skillet, over medium heat, bring the enchilada
sauce or salsa to a simmer. Break the eggs into skillet. For runny
yolks, leave the tops of the eggs uncovered; for firm yolks, spoon
some of the sauce over the top. Cover, reduce heat, and simmer for
5 to 7 minutes. Top each tortilla with some of the beans, eggs,
sauce or salsa, Cheddar, scallions (if using), salt, and pepper.
Yield: Makes 2 servings
NUTRITION PER SERVING
CALORIES 512(0% from fat); FAT 28g (sat 13g); PROTEIN 20mg; CHOLESTEROL
378mg; CALCIUM 153mg; SODIUM 558mg; FIBER 10g; CARBOHYDRATE 47g;
IRON 4mg
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Frittata With Peppers and Sweet Italian Sausage
1/2 pound sweet Italian sausage (2 links)
1 tablespoon olive or vegetable oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 large sweet onion, sliced into 8 wedges
6 eggs
3/4 cup milk
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh rosemary
Preheat oven to 450° F.
Place a large skillet over medium-high heat. Remove the casings
from the sausage and crumble the meat into the skillet. Sauté
until cooked through, 6 to 8 minutes. Remove the sausage from the
skillet and set aside.
Add the oil to the skillet. Add the peppers and onion and sauté
until the vegetables have started to brown and soften, about 15
minutes. While the peppers and onion cook, whisk the eggs together
with the milk, parsley, Parmesan, salt, pepper, and rosemary. When
the peppers and onion are done, turn off the heat and pour the egg
mixture into the skillet. Sprinkle the sausage over the top and
cook over medium-low heat for 5 minutes, or until almost set. Wrap
the handle of the skillet with aluminum foil if it is not metal,
and place the skillet in oven for 5 to 7 minutes or until the frittata
is set. Let stand for 2 minutes before serving. Cut into 6 wedges
and serve hot.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 234(60% from fat); FAT 16g (sat 5g); PROTEIN 14mg; CHOLESTEROL
231mg; CALCIUM 158mg; SODIUM 616mg; FIBER 1g; CARBOHYDRATE 9g; IRON
2mg
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Spinach Frittata
1 cup fresh spinach
2 egg whites
1 egg yolk
1/8 teaspoon black pepper
3 tablespoons part-skim ricotta
Heat oven to 350° F.
Pour about 1/2 inch of water into a small saucepan
and bring to a simmer over medium-high heat. Fit a steamer basket
in pan. Place the spinach in steamer, cover, and steam until the
spinach is wilted, 1 to 2 minutes.
In a medium bowl, whisk together the egg whites, yolk,
and pepper. Stir in the steamed spinach. Pour the mixture into a
6-inch nonstick ovenproof skillet. Top with spoonfuls of the ricotta
and bake 12 to 15 minutes or until set.
Using a rubber spatula, slide the frittata onto a
plate. Sprinkle with additional pepper (if desired).
Yield: Makes 1 serving
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Gingerbread Pancakes with Pears and Yogurt
1 cup pancake mix
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
3/4 cup whole milk
3 tablespoons molasses
1 tablespoon vegetable oil
2 ripe Anjou or Bartlett pears— peeled, cored, and thinly
sliced
1 tablespoon light brown sugar Vanilla yogurt
Combine the pancake mix, ginger, cinnamon, and salt
in a large bowl. In another bowl, whisk together the egg, milk,
molasses, and oil. Stir the wet ingredients into the dry and whisk
just to combine. Let the batter rest according to the pancake-mix
label directions (or for 5 minutes if you make your own mix). While
waiting, gently toss the pears in a bowl with the brown sugar; set
aside. Place a nonstick griddle or skillet coated with oil, butter,
or cooking spray over medium-high heat. Spoon or pour about 1/3
cup of batter for each pancake onto the griddle. Turn when bubbles
rise to the surface and the edges look cooked. Repeat with the remaining
batter. Serve the pancakes with the sliced pears and a dollop of
the vanilla yogurt
Yield: Makes 8 to 10 pancakes
NUTRITION PER SERVING
CALORIES 110(0% from fat); FAT 2g (sat 1g); PROTEIN 4mg; CHOLESTEROL
26mg; CALCIUM 103mg; SODIUM 222mg; FIBER 2g; CARBOHYDRATE 21g; IRON
1mg
Peach French Toast
4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches, cut into 1/2-inch pieces
2 tablespoons plus 3/4 cup heavy cream
8 slices white or sourdough bread or brioche
3 large eggs
1/8 teaspoon ground cinnamon
Confectioners' sugar
In a large skillet, over medium-low heat, melt 2 tablespoons
of the butter until it foams. Add the brown sugar and stir for 30
seconds. Add the peaches, raise heat to medium-high, and cook, stirring
frequently, for 3 minutes. Stir in 2 tablespoons of the cream and
simmer for 2 minutes. Transfer to a bowl.
Heat oven to 200° F. Place 4 slices of the bread
on a cutting board. Divide the peach mixture evenly among the slices,
leaving a 1/2-inch border on all sides. Top with another slice of
bread and press gently. In a shallow bowl, beat the eggs and cinnamon.
Working in batches, soak the sandwiches in the egg mixture for 2
minutes per side. Melt 1 tablespoon of the butter in a large skillet
over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes
per side. Transfer to a baking sheet and place in oven to keep warm.
Repeat with the remaining butter and sandwiches. Beat the remaining
cream until soft peaks form. Halve each sandwich on the diagonal,
sprinkle with the confectioners' sugar, and serve with the whipped
cream.
Tip: If you're using day-old bread to make the French
toast, trim the crusts, which may have become tough.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 504.5(64% from fat); FAT 36.12g (sat 20.71g); PROTEIN 10.17mg;
CHOLESTEROL 260.05mg; CALCIUM 140.25mg; SODIUM 416.11mg; FIBER 1.97g;
CARBOHYDRATE 36.2g; IRON 2.81mg
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