Baked Eggs (Over a Bed of Creamy Leeks and Peppers)

Yesterday I had spent the morning baking out my frustrations (into a beautiful loaf of Banana-Walnut Bread), which I then followed up with a much needed Yin Yoga routine and a hot shower.

Through a series of poses held for 5 minutes apiece, Yin Yoga conditions you to become more comfortable with discomfort thereby forcing you to develop techniques to calm the mind, shift your focus away from the discomfort and release your muscular - and emotional – tension.

The combination seemed to be just the ticket....

While it is still too soon to say whether or not this will be a maintainable change, it is clear that just that little bit of exercise (and meditation) was enough to finally allow me a decent night's sleep and a rejuvenated outlook on my present, and future, goals.

In fact...I woke up energized for the first time in ages...which in itself, was enough to bring forth a little bit of sunshine....

So, to celebrate the new morning, and my new outlook, I whipped up these deliciously creamy eggs for a breakfast that would reflect my hopes for the day. Simple, but splendid, nothing is more satisfying than a perfectly cooked egg. These slow-cooked bundles are delightfully mild - each bite a succulent morsel of sweet cream and savory yolk.

Baked Eggs with Creamy Leeks and Peppers (Makes 4 Eggs)

4 eggs
1 tbsp. butter
2 small leeks, finely sliced
1 small red pepper, thinly sliced
4 tbsp. Half and Half
a dash of nutmeg
salt and pepper, to taste

First, lightly grease the ramekin cups with olive oil and then set them aside.

Add about 1 inch of hot water into the bottom of your slow cooker and set to high.

Meanwhile, combine the butter, leeks and red peppers in a saute pan and cook them over a medium heat until they begin to soften. Add about 3 tbsp of the half and half cream and cook the mixture another 4-5 minutes.

Spoon the leek and pepper cream mixture evenly among the four ramekin cups and then add 1 tsp of extra cream into each cup with just a dash of salt and pepper.

Crack one egg into each cup, sprinkle with a dash of nutmeg, and then cover with clear plastic wrap. Place the ramekins into the slow cooker (the water should be about half way up the sides of the cups) and cook them for approximately 30 minutes, or until the whites are set and the yolks still runny.....

Serve immediately.... and enjoy!

Per egg bundle: approximately 127 calories and 7 g protein. Also high in Vitamins A and C.

Baking Away the Blues with Banana Coffee-Cake Loaf

It has not escaped anyone's attention that I have been snappier than usual over the past few weeks. I find it hard to mask my emotions, (my husband says I would be awful at poker) and lately my frustrations have taken dominance over all else, making me edgier than usual, and more prone to confrontation, and verbal combat.

I am..
Frustrated trying to build a business from home...alone...
Frustrated that now married, my husband and I are still living in a crappy little apartment with my brother in-law as a roommate....
Frustrated that my husband is recently, and unexpectedly, out of work....
and
Frustrated that all of that leaves us without the necessary resources to THRIVE...

--With all these looming worries it is any surprise that I'm on edge?--

But, I am trying my hardest to muster up some much needed optimism, as I am much more productive (and creative) when I am happy... and both productivity (and creativity) are certainly at the core of building a successful home business.

I started by trying to calm my mind and sooth my nerves...SO...I baked...

The expected order of things and the consistency of the steps provide a good outlet for my tension. The process allows for a calming clarity and focus in its repetition.

Banana Coffee-Cake Loaf
(Makes 1 Loaf)
2 cups mashed banana
1 cup granulated sugar
3/4 cup (or 1 1/4 stick) butter, softened
2 eggs
2 cups flour (I use 1 cup unbleached all-purpose and 1 cup self-rising)
1 tsp baking soda
Dash of salt
¾ cup walnuts, chopped

Begin by preheating the oven to match your temper (350 degrees).

Then prepare your overripe bananas, by steadily, but forcibly mashing them into a moist paste, as if they were your enemy. Set aside.

Now, cream together butter and sugar by hand, envisioning your fury being pulled from you (like a thread being wound around the mixing spoon as you continue to stir).

Add the eggs, one at a time, stirring until all traces of the yellow yolk (your yellow balls of threaded fury) disappear into the creamed butter mixture. Set aside.

Sift together the flour, baking soda and salt, shaking loose all of your lingering worries and regrets.

Add the sifted dry ingredients to the creamed butter mixture until your worry and fury become a tough and sticky muddle. Then add the mashed banana and watch as the tangles smooth themselves out.

As you continue stirring allow your muscles to work out their knots. Giving into the ache and exhaustion, gently fold in the chopped walnuts as if they were the seeds of hope.

Pour the finished batter into a large buttered loaf pan. Finally, sprinkle a mixture of brown sugar, cinnamon and butter (worked into a sugary crumble – approx. 3 tbsp. sugar, 1-2 tsp. cinnamon and 1 tbsp. Butter), like a refreshing rain, onto the top of the banana loaf.

Bake for approximately 1 hour, or until set. (When done, a knife inserted into the center should come out clean, and the top should be sticky and caramelized.) Remove from the heat and let cool completely before slicing. Observe how a steady burn can leave behind fertile ground for a fresh start. Enjoy!

Per serving: (assuming approximately 14 slices) 277 calories, 2 g fiber and 5 g protein.

Rich Chocolatey Goodness

For the past few weeks I have been hunched over in front of the computer, lost in code, as I built the new site.

When I finally uploaded the final pages last night (or was it this morning?) it was a truly exulting experience. I took a shower, stretched my aching back, and after a few hours even regained feeling in my fingers...

It was clearly time for a reward! So, late last night I whipped up these delectable little treats, and my husband and I curled up in front of a good movie for a long awaited evening together.



Chocolate Banana Smoothie

Makes Approximately 2 Servings

1/2 cup fat free plain yogurt
1 to 1 1/2 cups chocolate rice (or soy) milk
2 bananas, sliced and frozen
1 tbsp. ground almonds

Combine all of the ingredients into a blender (starting with the yogurt, then the frozen fruit, ground almond and then the liquid ingredients), and blend until smooth.
If the smoothie is too thin, add ice and blend to thicken.
Serve immediately, and enjoy.

Each smoothie contains approximately 215 to 240 calories, 5 g fiber and 11 g protein.

NEW SITE LAUNCH

Yes.... I know my postings have been a little sparse as of late, and there really is no excuse.... EXCEPT to say that I have been working hard building a new site for ALL THINGS FOOD!

And.... IT'S FINALLY FINISHED! Just click on the image above to start browsing the new site. Find recipe archives, cooking tips and so much more.

We'll be updating the site weekly, so make sure to Join the Mailing List, or check back often to keep up with all the additions!

AND DON'T FORGET TO TELL YOUR FRIENDS!


Check back this afternoon for our WEEKLY SMOOTHIE RECIPE.

Lemony Sweet

Today was one of those days where time just got away from me.
I started on a few projects (you'll notice the new blog format, for one) and before I knew it was 9:00 o'clock.

So anyway, here is the lemony berry pound cake recipe I promised.... It is a very simple, but intensely flavorful cake. Without the icing it can even serve quite nicely as a breakfast (or brunch) accompaniment.

Lemon - Blueberry Pound Cake
(Makes 1 Cake)
2 sticks butter
1-1/2 cups sugar
3 eggs
2 cups flour
1/2 tbsp. baking powder
1/2 cup milk
3 tbsp. to 1/4 cup fresh lemon juice
1 tsp. lemon extract
1/2 tsp. freshly grated lemon rind
1 to 1-1/2 cups fresh blueberries

First, preheat your oven to 350 degrees and then butter and flour the bottom and sides of a large loaf pan - or bundt pan.

Next, cream together butter and sugar with an electric mixer at high speed. Add the eggs (one at a time), then the milk, lemon juice and lemon extract. Set aside.

Sift together the dry ingredients (flour, baking powder, lemon rind - and a dash of salt). Slowly add this mixture to the creamed sugar mixture from the previous step.

MIX BY HAND. You want to mix the batter just enough to blend all of the ingredients thoroughly without excess beating.

Fold in the fresh blueberries with the last addition of dry ingredients and then pour into your pre-greased loaf pan or bundt pan. Bake for 50-60 minutes or until a knife inserted into the center comes out clean.

Cool completely before slicing and then top with your favorite lemon (or vanilla) glaze icing - or simply some powdered sugar or whipped cream. Enjoy!

Per serving (based on 12 slices): Approximately 342 calories, 1 g fiber, 4.2 g protein and 17 g sugar.