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Ricotta Cheesecake

Makes one 8-inch square cheesecake, to serve 12

Cheesecake Ingredients

2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
6 eggs
Zest of 1 orange

Blueberry Topping
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water

Directions

Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.

In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.

Directions for making the topping:
Put the blueberries, water, lemon juice, and sweetener into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Cover and chill.

Banana Bread

Ingredients

1 banana
11/2 cups + 1 tablespoon almond flour
3 eggs
2 tablespoon unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup low carb sugar substitute
1/2 cup finely chopped walnuts plus 15 walnut halves

.Directions

Preheat the oven to 350 degrees F.
Mash the banana with a fork.
Process the eggs together with the mashed banana and the melted butter with a hand
blender or hand mixer to a smooth dough.
Mix the dry ingredients in another bowl. Pour into the bowl with the egg and banana
mixture and stir well.
Add the chopped walnuts and fold into the batter.

Line an 8-inch bread/loaf pan with baking paper/parchment with the paper extending over the ends of the pan. Coat lightly with cooking spray. Pour in the bread dough into the pan and place the walnut halves in five rows across the top of the dough.
Bake the bread for 45 minutes or until an inserted knife comes out clean. Check the bread after 30 minutes. If the top is brown, cover it loosely with aluminum foil to prevent the low-carb banana bread from burning.
Let the banana bread cool and then lift out with the aid of the parchment paper. Cool completely before slicing.


 

Sprouted grain bread is made from whole grains that have begun to sprout, or germinate.
The sprouting process offers several nutrition benefits, compared to bread made from unsprouted grain flours. Sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest. Sprouted grain bread is lower in carbs and calories and has less of an impact on blood sugar compared to other types of bread.


Sprouted grains are higher in several nutrients, including protein, fiber, vitamin C, folate and beta-carotene. In addition, sprouting decreases antinutrients, making the nutrients in the grains more readily available to your body. Sprouted grains are higher in antioxidants, which help protect against chronic diseases. Eating sprouted grain bread is an easy way to increase your consumption of these powerful compounds.

Homemade Sprouted Wheat Bread

Adapted from a King Arthur recipe

Ingredients

1 cup lukewarm water
1 large egg
2 tablespoons soft butter
2 tablespoons brown sugar or brown sugar substitute
2 1/2 cups sprouted wheat flour
1/4 cup bread flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 cup any mixed nuts and seeds, (I used 1 tablespoon flaxseed, 1 tablespoon chia seeds, 1 tablespoon hemp seeds, and 1 tablespoon bagel seasoning seeds)

Directions

Stir all the dry ingredients together with the paddle attachment of an electric mixer until combined. Add the water, egg, and butter. Mix until the ingredients are combined. Turn off the mixer and let the dough rest, covered, for 30 minutes; this gives the flour a chance to absorb most of the water, which will make the dough less sticky and somewhat easier to knead.
Switch to the dough hook and knead for 4 minutes.

Place the dough in a lightly greased bowl, cover, and let rise until puffy, about 2 hours.
Line a long bread basket or a round bowl with parchment.
Place the dough on a lightly greased work surface, and shape it into a log (for a long loaf) or oval or round (for a round loaf).
Place the dough in the proofing pan, cover, and allow it to rise until the dough increases by about one-third, about 1 1/2 hours.

Begin preheating the oven and a covered oblong clay baker or round clay baker or Dutch oven to 500F 30 minutes before baking.
Use the parchment to move the raised dough from the proofing basket to the stone baker.

Cover the baker and bake at 500F for 20 minutes.
Lower the oven temperature to 450F and bake the bread covered for 7 minutes.
Then bake the bread uncovered at 450F for 7 minutes more.
The final internal temperature of the bread should be around 205F. Remove the bread from the baker to a wire cooling rack.

Avocado Toast With Over Easy Eggs

2 servings

Ingredients

4 thin slices sprouted wheat bread, toasted
1 avocado, mashed
1 teaspoon lemon juice
Salt and pepper to taste
4 large eggs
1 tablespoon olive oil

Directions

Mash the avocado in a small bowl with a fork and add the lemon juice. Spread onto the slices of toasted bread. Sprinkle with a little salt.

In a large frying pan, heat the oil on a medium. Once hot, carefully crack the eggs, one at a time, into the oil and fry for 2 minutes or until the yolk is set. With a wide spatula, carefully turn the eggs over and cook for 1 minute.

Transfer the eggs to the top of the avocado covered toast then top with salt and pepper, to taste.


Potato-Crusted Quiche

The Roasted Root Vegetable recipe can be found here.

Ingredients

4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.

Homemade Tomato Soup

Ingredients

1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce

Directions

I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.

Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.


Add the broth and honey. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Add the hot sauce and serve with a slice of quiche.


Italian Meatloaf

12 servings

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium sweet onions, diced
2 jarred roasted red peppers cut in small dice
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1 1/2 cups plain breadcrumbs
2 pounds ground beef
1 lb spicy Italian sausage, casing removed
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce, warmed
Fresh mozzarella cheese slices, about 6
1 medium rutabaga, peeled and cut into wedges
Olive oil
Dried oregano
Salt and pepper

Directions

Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the onions and saute until just soft. Let cool.

Place the rutabaga wedges in cold water. This helps them stay crisp during roasting.

Whisk together the basil, parsley, and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the beef and sausage, egg mixture, breadcrumb mixture, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

Shape the mixture into a loaf on an oiled oven tray or baking dish. Place the rutabaga wedges around the meatloaf. Sprinkle them with oregano, salt, pepper. and drizzle with olive oil.

Bake for approximately 60-70 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Top the meatloaf with the marinara sauce making sure to spread it evenly over the top and place the mozzarella slices on top of the sauce. Return to the oven until the cheese melts. Remove the meatloaf from the oven and let rest for 5 minutes before slicing. Serve the rutabaga wedges and kale in the side.

Sauteed Tuscan Kale

Lacinato kale or, in Italian and often in English, cavolo nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is earthy and less bitter than regular kale.

Ingredients

2 large bunches Tuscan kale
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon

Directions

Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring, for 1 minute (do not let the garlic brown).

Add the kale a few handfuls at a time, stirring after each addition until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is tender, about 10 minutes. Remove from the heat, stir in the lemon juice, and serve.


As I mentioned on Friday that this has been a good season for peppers, my CSA share has yielded quite a few different varieties. Here are some of the ways I have used them.

Italian Peppers and Eggs

This recipe is a traditional Italian dish served at lunch with crispy Italian bread.

Ingredients

8 large organic free-range eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flakes
2 cloves of garlic, grated
1 large sweet onion, peeled and sliced
16 Italian sweet (banana) frying peppers
Salt and pepper to taste

Directions

Slice peppers in half lengthwise. Remove the stem and seeds, Cut each half into 1-inch pieces

In a large skillet over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes

Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes

Beat eggs, lower heat and add beaten eggs to the pan with onion and peppers

Let set in pan, then cook gently, occasionally folding eggs over, until firm

Add salt and pepper to taste

Pickled Sweet Cherry Peppers

These pickled peppers make a delicious appetizer stuffed with salami and provolone cheese slices.

For each one quart jar, you will need:

10-15 small sweet cherry peppers
1 clove garlic
1 teaspoon black peppercorns
1 bay leaf
1½ cups white wine vinegar
1 cup of water
1 teaspoon coarse salt
2 teaspoons white sugar or sugar substitute

Directions

Wash and dry the peppers and put them in a glass quart jar. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns and the bay leaf.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in the refrigerator for up to 3 months.

Pickled Jalapeno Pepper Slices

The number of jalapenos will depend on how large they are and what size jar you use. I love having these on hand for Mexican recipes. I used 3 jelly jars and about 16 peppers.

Ingredients

15-20 large jalapeños
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup of water
2 tablespoons honey or liquid sugar substitute
2 cloves garlic, peeled and smashed
1 teaspoon salt

Directions

Wear gloves to protect your fingers and remove the stem on each pepper. Slice the peppers into thin circles. Combine the prepared peppers and smashed garlic in jelly sized glass jars.
In a small saucepan, combine vinegar, water, honey, and salt. Bring the mixture to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from the heat and carefully pour the liquid over the peppers. Use a butter knife to push down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on the lid and refrigerate the pickles for several days before using. They are best when fresh but keep well for several months.


Poblano peppers (pronounced po-BLAH-no) are thick, dark green-skinned chili peppers that are named after their place of origin: Puebla in Central Mexico. These chili peppers tend to be wide at the top, but with a pointy bottom. When poblano peppers are dried, they’re called ancho chilies. These are different from chipotle peppers, or smoked and dried jalapeno peppers. While poblanos tend to have a mild flavor, occasionally they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.

It has been a good summer for growing peppers, including poblanos, in my area. Here are two ways I prepare them.

Baked Chiles Rellenos

I prefer to bake these chilies instead of frying them.

ingredients

8 fresh poblano chiles
2 cups shredded cheddar cheese, divided
4 eggs, beaten
8 teaspoons granular flour, such as Wondra or Cassava (gluten-free)

Directions

Preheat the broiler. Lay chiles in a single layer on a baking sheet lined with foil. Cook about 4 inches. from the broiler until the chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit for 30 minutes. Peel the chiles and discard the skins. Cut a slit in the side of each chili. Remove the seeds. Set chiles aside on layers of paper towels to dry.

Preheat the oven to 375°F.
Stuff the chiles with 1 ½ cups of the cheddar and place the chilies in a greased baking dish. Sprinkle each chile with one teaspoon of the flour. Pour the beaten eggs over the stuffed chilies. Sprinkle chiles with the remaining cheese. Bake until the top starts to brown and the eggs are set but still soft, about 30 minutes.

Southwest Poblano Peppers

Ingredients

10-12 large poblano chiles
1 cup diced onion
1 tablespoon olive oil
1 pound ground beef
4 tablespoons taco seasoning
¾ cup of water
2 cups Mexican blend cheese, shredded

Directions

Preheat the oven to 350°F.
Cut the poblanos in half and remove the seeds. Grease a large roasting pan and place the peppers in the pan.
Heat olive oil in a skillet over medium heat. Sauté the onions until tender. Add the beef and saute until brown. Add the taco seasoning and water. Simmer until most of the liquid is absorbed.

Place a tablespoon or two of seasoned ground beef in each pepper. The amount will depend on each pepper’s size.

Top with the Mexican cheese. Spray aluminum foil with nonstick oil. Cover the pan and bake for 30 minutes. Remove foil and bake 15 minutes longer.


In 1935 Highway Traveler magazine mentioned “icebox lime pie” as a specialty of the Florida Keys. The first key lime pies were made over 100 years ago in Key West with whole pelican eggs- without a meringue top. Later, Key West homemakers switched to chicken eggs and discovered that the whites ruined their pies. Since nothing was wasted, the homemakers added meringues to the pies to make use of the egg whites. Condensed milk (invented in 1856) was used because of the lack of fresh milk and refrigeration until the arrival of tank trucks with the opening of the Overseas Highway in 1930. But condensed milk turned out to be a successful necessity because it makes the pies really smooth.

Key lime pie has been traced back to the early 20th century in the Key West, Florida area. Its exact origins are unknown, but the first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager, and Key West’s first millionaire when his cook, “Aunt Sally”, made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local sponge fishermen. Sponge fishermen spent many consecutive days on their boats, and stored their food on board, including nutritional basics such as canned milk (which would not spoil without refrigeration), limes and eggs. Fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods. Sponge fishermen at sea would presumably not have access to an oven, and, similarly, the original recipe for Key lime pie did not call for cooking the mixture of lime, milk, and eggs.

Today, Key lime pie is an American dessert made of Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. While their thorns make them less attractive, and their thin, yellow rinds more perishable, Key limes are tarter and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.

During mixing, a chemical reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring a thickening agent. Early recipes for Key lime pie were not baked but relied on this reaction to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone.

On July 1, 2006, the Florida House of Representatives and the Florida Senate both passed legislation {HB 453} and {SB 676} selecting “Key Lime Pie” as the official pie of the state of Florida.

Key Lime Pie

Crust:
1 ½ cups almond flour or graham cracker crumbs
1/4 cup powdered sugar or powdered sugar alternative (such as Lakanto monk fruit)
1/4 cup salted butter, melted

Filling:
4 egg yolks
2 teaspoons lime zest
1 (14-ounce) can of sweetened condensed milk or sugar alternative sweetened condensed milk
2/3 cup freshly squeezed Key lime juice or store-bought

Meringue Topping:
4 egg whites
¼ teaspoon, cream of tartar
2 tablespoons powdered sugar or powdered sugar alternative (Lakanto)

Whipped Cream Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners’ sugar

Directions

For the crust

Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in melted butter until the dough comes together and resembles coarse crumbs. Turn out into a glass or ceramic 9-inch pie plate. Press firmly with fingers onto the bottom and up the sides of the pan. Use a flat bottomed glass or measuring cup to even out the bottom.
Bake until the edges are golden brown, about 10-12 minutes.

Set aside on a wire rack; leave the oven on and turn the oven temperature to 350 degrees F.

For the filling

In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the baked crust. Bake for 10 minutes, or until the filling has just set.

Turn the oven temperature to 400 degrees F.

For the meringue topping

With a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the topping over the filling and seal to the edge of crust. Bake for 5-8 minutes or until meringue is golden brown.

Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.

For the whipped cream topping

Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.



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