ramblings from my little kitchen

breakfast, turned up

this is good, i mean really good.  and also, good for you.  don’t make this is you are counting calories.  actually, don’t even read this if you are counting calories.  This recipe is to be blamed for my 8.5 minute mile transforming into a 10 minute mile. oh well, it sure is tasty.

Eggs in a basket with the volume ramped up


4 slices whole wheat bread with a circle cut out of the middle (told you it was good for you)

4 eggs

4 tbs butter

4 slices gruyere cheese

hollandaise sauce (recipe to follow)

salt and pepper


preheat oven to 400.  make hollandaise ahead.  Warm cast iron skillet over medium/medium-high heat. toss in 2 tbs butter and allow to melt. put (2 pieces) toast into pan and crack an egg into the center of each piece. sprinkle with salt and pepper.  when the egg starts to set, take them off the heat and put toasts onto a baking pan and cover with gruyere cheese.  bake for 3-5 minutes, watching to see when the cheese starts to bubble.  smother in hollandaise sauce (my arteries are clogging as I type) and serve with a baby green salad dressed with lemon vinaigrette and avocado (again, very healthy).


Easy Hollandaise

3 egg yolks

1 tablespoon lemon juice

1/8tsp cayenne pepper

1/2 cup butter

salt and pepper to taste


In a blender, combine the egg yolks, lemon juice and cayenne. Cover, and blend for 5-10 seconds.

Place the butter in a glass and heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.  taste for seasoning.  if bland, add some salt and pepper.

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Chick Pea and Kalamata Olive Dip


1 cup chick peas

1/4 cup pitted kalamata olives

2 tbs marscapone cheese (or cream cheese)

1/4 cup feta cheese

1/4 cup fresh parsley

1/4 cup olive oil

1/8tsp each salt and pepper


place all ingredients in the food processor and pulse until combined.  I think i also put in a few leaves of basil, but I am already drawing a blank. Trust me, this will be good either way.  Yummy, salty, tangy, cheesy, fabulous. Serve with blue corn chips and call me later to thank me for creating something so good.

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Food is Good

Ok, so the only people reading this are probably my mom and maybe my sister, on occasion. I am starting this to keep track of my recipes. I love to play in the kitchen. Usually things are good. Sometimes they are amazing, and infrequently they are bad. I don’t take pictures of my food. I know, to have a food blog, you need food pictures. If any strangers ever read this, I vow to start uploading pictures. However, my reasons for not having them now are twofold. One, I am lazy and two, I frequently forget until the entire meal has been demolished and nobody wants to look at picture after picture of empty plates.
Tonight, dinner was a winner. Matt started moaning after the first bite.

Stewed Veggie and Bison Pizza

Whole Wheat Pizza dough (recipe to follow)
1/2 cup alfredo sauce (recipe to follow)
1 tomato
1 cup fresh spinach
1/2 cup sauteed ground bison
1/2 cup fresh basil
salt and pepper

preheat oven to 400
1- slice tomato and place into a saute pan drizzled with oil. Sprinkle with salt and pepper. Cook on medium heat until tomato wilts, then flip and cook on the other side.
2- Roll out dough onto greased pan. Sprinkle with salt and pepper
3- spread tomatoes onto crust
4- drizzle alfredo sauce into an even layer over crust and tomatoes.
5- put fresh spinach into the same pan you used to cook the tomatoes in- again, sprinkle with salt and pepper.  (most people undersalt their food, and that is why it doesn’t taste good. Season every layer for the best flavor).  Cook over medium high heat until wilted. Then put the spinach on the pizza.
6- Sprinkle cooked bison onto the dough
7- Chiffonade the basil leaves and sprinkle over everything.
8- cook for 14 minutes and enjoy! Delish!

Whole Wheat Pizza Crust:


1 1/4 cup warm water

1 1/4 tbs yeast

1.5 tsp salt
1 1/2 cup white flour
1 1/2 cup wheat flour

Combine warm water and yeast in a bowl and let activate for 10 minutes. Add flour (and salt) until kneadable consistency is reached. Knead dough for 10 minutes until elastic. Place in a greased bowl and let rise for 2 hours. Punch down, divide into 2 portions, knead a few times and then let the dough rise again for another hour.

Alfredo Sauce
3TBS butter
1-2 Cloves garlic
1/4 cup heavy cream
1/2 cup parmesan cheese
salt and pepper

Place butter in saute pan, once melted, add chopped garlic and cook for 2-3 minutes being sure not to burn garlic (that doesn’t taste good). Pour in heavy cream and shredded cheese. Sprinkle in salt and pepper to taste.
The epitome of diet food, yum.

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