Potato and Kale Hash with Poached Egg

Ahh, Spring.  The flowers are starting to bloom, the days are getting longer, the produce selection is greener, and the sun splashes through the windows, painting our rooms with vibrant color.  I love this time of year.

And there's more newness to celebrate - see the changes I've made to the blog?  New header, new background, and I have added print functionality!  You are now able to print off your favorite recipes from my blog.  I tried out a new effect on my photos, too - just for fun and because I felt like doing something different.  It won't be permanent.  Slowly but surely I'm making the changes I've been wanting to for soooo long.  Baby steps {literally}.

We're still awaiting the arrival of our little spring surprise.  The countdown is on.....and it won't be long.  I'm still amazed at the transformation my body has made over the past 9 months.  It's just plain cool that it has known what to do - and a little crazy to think that I've grown a human in my stomach.  But it's such a miracle!  I'm anxious to meet this little guy.

In between writing up birth plans, installing car seats, folding onesies, and cleaning and organizing every corner of this house like a mad woman, I've been nourishing this belly with flavors and combinations I never thought I ever would {curry, especially}.  But this recipe I'm sharing today is pretty classic - and easy.  It's another one of those that you can eat for breakfast, lunch, or dinner.  I had a couple large baked potatoes left over from the weekend and decided that I would cube them and fry up with some onion and organic baby kale.  And because that sounded so boring, I poached a couple eggs and topped the whole deal with them.  Perfectly satisfying, perfectly easy.

Here's to all things Spring!  Happy Eating.

Potato and Kale Hash with Poached Egg
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1 Tbsp olive oil
2 Tbsp butter
2 large par-baked russet potatoes, cubed
1/2 yellow onion, chopped
1 clove garlic, minced
2 cups baby kale {regular is fine, too}
4 poached eggs {or fried}
kosher salt and pepper to taste
crushed red pepper {optional}

In a large pan, heat oil and butter over medium heat.  Add onion and cook for 3-4 minutes until translucent.  Add garlic, followed by potatoes.  Season with salt and pepper.  Stir to combine and cook for about 5-7 minutes, until potatoes are crisp and brown.  Add kale, season with salt and pepper to taste and continue to cook another 2-3 minutes. 

Serve in individual bowls, each topped with 1-2 poached eggs.  Sprinkle with crushed red pepper, if desired.

Enjoy!

Peach Galette

Nothing says summer more than biting into a juicy, ripe peach - letting the juices run down your chin as your taste buds perk up with happiness.  The peaches are just divine right now.  I've had my fruit bowl fully stocked with them for the past three weeks.  I've been tempted by all the pictures of fruit crisps, crumbles, cobblers, and pies out there lately, and finally made up my mind that I had to make one.  Summer wouldn't be complete without it.

First things first, I'm not much of a baker.  It's too exact for me - the measuring of every ingredient.  It just doesn't go well for me, especially since I don't measure much of anything when I cook {writing these recipes on the blog every time gets tough as I try to remember what exactly I did}.  Baking is just too restrictive for my likings.  I've failed many a baking recipe, and gave up on baking all together long ago.  But, lately I've had the itch to get back into it.  So, here goes.

Peach galette.  This rustic, free-form pie, is just calling my name.  Not only is it beautiful to look at, but it's easy and tastes fabulous.  Typically, galettes are made with a pie crust.  But, I thought it would be fun to try making one with pastry dough to up the flaky and sweetness factor.  This galette is spot on.  Perfect as a dessert on a hot, sultry summer evening or as breakfast any day of the week.

I used store bought pastry dough.  It works for me.  If you're ambitious you can certainly make your own.  I rolled out the dough and filled with four ripe peaches, sliced.  Then I sprinkled on about two tablespoons of turbinado sugar and topped with two tablespoons of cubed unsalted butter.  Make sure to leave about a two- inch border on the outside of the dough so you can fold it over.  Brush the folded dough with water and sprinkle with more turbinado sugar.  Bake for about 40 minutes.

This would be delicious with a scoop of vanilla ice cream or some homemade cream.  Sprinkle with blueberries or enjoy just the way it is.

Get your summer dessert on!  Happy Eating!

Peach Galette
Recipe inspired by Real Simple Magazine
Photos by A Toast to Taste

1 store bough pastry dough sheet
4 ripe peaches, sliced
2 Tbsp turbinado sugar
2 Tbsp unsalted butter, cubed
water, plus more turbinado sugar for sprinkling

Preheat oven to 375 degrees.

Roll out pastry dough to desired size and shape {I made mind about the size of my rimmed baking sheet}.  Line your baking sheet with parchment paper.  Place dough on top and fill with sliced peaches, making sure to leave a two-inch border.  Sprinkle turbinado sugar over the peaches.  Scatter cubed butter on top of peach mixture.  Fold dough edges over peaches.  Brush folded dough with water and then sprinkle with more turbinado sugar.  Bake for about 40 minutes or until crust is golden brown and peaches are bubbling.

Serve and Enjoy!

Banana Bread with the Volume Turned Up

I have extremely fond memories of banana bread.  My mom is the master at making it - she's been using the same recipe that she got in 8th grade Home Economics class - and it rocks.  Of course, it calls for buttermilk, which she makes herself.  It's always so good.  And growing up we had it at every family gathering.  In fact, we still do to this day.

Lately  I've been thinking what banana bread would taste like with the volume turned up - like what would happen if we added some chocolate chips, some toasted walnuts, and perhaps a little brandy???  Now that's what I'm talking about! 

So I tried it out and have made this bread about 5 times since I had that thought.  It's absolutely, positively out of this world amazing - a texture and flavor delight.  It's savory enough to enjoy for breakfast and sweet enough to enjoy as a dessert - and I've been known to exercise both options in one day when this bread is in the house....hard to keep the mitts off!

This version was inspired by Nigella Lawson's recipe for Banana Bread from her "How to Be A Domestic Goddess" book.  I made a few tweaks to adjust to my tastes.

Please make a loaf of this bread as soon as possible....banana bread will never be same for you!

Banana Bread

Recipe Inspired by Nigella Lawson

Photos by A Toast to Taste

Ingredients Needed:

1/2 cup unsalted butter, melted

1/4 cup white sugar

1/4 cup brown sugar

2 large eggs

3-4 ripe bananas, mashed

1 tsp vanilla

1/4 cup brandy or bourbon

1 cup plus 2 Tbsp AP flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips

1/2 cup walnuts, chopped and toasted

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat butter and sugar until blended.  Beat in the eggs, one at a time, followed by the bananas, vanilla and brandy.  Beat well.  In a separate bowl, combine flour, baking powder, baking soda, and salt.  Add dry ingredients, a third at a time, to the wet ingredients.  Beat well.  Stir in chocolate chips and walnuts.  Pour mixture into loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Remove from oven, let cool for 10 minutes.  Transfer loaf to wire rack to continue to cool for 15 minutes.  Slice and enjoy!

Spring Entertaining: Brunch Recipes and Themes

I hosted a brunch this weekend with a group of my college girlfriends.  We celebrated a recent marriage and an upcoming baby.  The theme:  French Garden, complete with vintage accessories, decorative hens and birds, sunflowers, freesia, and the ubiquitous bird cage.  I love to entertain - and also know that many people don't share those same sentiments about it.....but what they don't know is that it doesn't have to be overwhelming and expensive.  It's all in the preparation and planning.  The more you do ahead of time, the easier it is for you to be an involved host. 

On the Menu:
Prosecco Mimosas with Fresh Squeezed Orange Juice
Mini Herbed Frittatas (recipe below)
Maple Roasted Bacon
Ricotta, Cinnamon, and Honey Casserole
Mixed Greens Salad with Grapes, Candied Pecans, and Goat Cheese (recipe below)
Huge fruit platter 
Lemon Cake with Powdered Sugar Glaze and Mixed Berry Sauce (recipe to come)




Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese

Mini Herbed Frittatas

Freesia

What a fun afternoon!  Good food, good conversation, good company.  It's amazing how we've changed over the years....convos now revolve around kids and the things our mothers never told us.  We talk about house projects, the days of past that we used to sleep in AND take a nap all in the same day, those fun nights we spent on Santorini - oh how we miss them so, and our trials and tribulations of dealing with our newly inherited families (aka the in-laws) that we love.  We cherish these times together - after all, they happen far too infrequently.  And isn't this why we entertain anyways?  To bring our nearest and dearest together and create memories?  I think so.

On to the recipes.  These are simple dishes that can serve double duty as brunch items or just plain 'ol breakfast on Saturday morning.  They are full of flavor and take very little time to prep. 

Happy Brunching!

Mini Herbed Frittatas
Recipe by A Toast to Taste

Ingredients Needed:
10 large eggs
3/4 cup milk (I used skim, whole is best)
2 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
3 Tbsp finely grated parmessan
salt and pepper to taste

Preheat oven to 375 degrees. Grease a muffin tin and set aside.

In a large mixing bowl, whisk eggs, milk, herbs, parmessan, salt and pepper together until well combined.  Fill prepared muffin cups with egg mixture almost to the top.  Bake in preheated oven for 10-12 minutes or until center is set and tops are lightly golden.  Using a fork, loosen the frittatas from the cups and place on serving platter.  Serve and enjoy!

Mixed Greens with Red Grapes, Candied Pecans, and Goat Cheese
Original Recipe from Bitchincamero
Adapted by A Toast to Taste

For the Pecans
8 oz pecan halves
1 Tbsp sugar
1 Tbsp honey
1/2 tsp cinnamon

For the Salad
4 large handfuls mixed greens
15 red grapes, sliced in half
2 oz goat cheese, crumbled

For the Dressing
1/4 cup olive oil
2 Tbsp lemon juice
2 Tbsp apple cider vinegar
1 small shallot, minced
salt and pepper to taste

Preheat oven to 300 degrees.  Place pecans on foil-lined baking sheet and drizzle with sugar, honey, and cinnamon.  Mix together using a spoon and make sure everything is well coated.  Roast for 20-25 minutes.  Let cool.

While pecans are roasting, prep other salad ingredients and make vinegarette by whisking all ingredients together until emulsified.

Dress greens and top with grapes, pecans, goat cheese.

Enjoy!

Spring Asparagus with Poached Egg

Asparagus. Growing up (read ages 5-18) I really didn't appreciate it all that much. It was often the vegetable of choice on our dinner table growing up. I choked it down, knowing there was no way I'd be leaving the  table if it wasn't gone from my plate.

Fast forward 10 years and asparagus is now one of my absolute favorites. Pair it with egg and my knees get weak just thinking about it. Heaven.

I was on my own for dinner last night and wanted something healthy but quick. I sauteed up a bunch of asparagus in some olive oil, seasoned with sea salt and pepper, poached a couple eggs, and savored each little bite I took.

Now, poaching eggs. It's not hard. It seems incredibly intimidating, but it's actually very simple. Follow my instructions below and you shouldn't have any issues.

Another perfect dish suited for breakfast, lunch, or dinner. And you can add more vegetables for variety - tomatoes, mushrooms, onions, whatever you have on hand. Add some shaved parmessan or truffle oil. The options are endless. I love meals like this.

Here's to asparagus!

Spring Asparagus with Poached Egg
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
2 Tbsp olive oil
1 bunch of asparagus
salt and pepper to taste

2 eggs
splash of vinegar
paper towel

Fill a small saucepan with a few inches of water. Heat over medium low heat. Add a splash of vinegar - this helps the egg stay together once it hits the water. Heat until just very hot. You do NOT want the water to boil. Crack egg into small bowl. With a spoon or spatula, make a whirpool in the water. Slide egg into spinning water. Cook for about 4-5 minutes, making sure the water does not boil. The egg may stick to the bottom of the pan during the cooking process. You may gently slide your spatula underneath the egg to free it. Remove egg from water with slotted spoon and let drain on paper towel.

In a medium skillet heat olive oil over medium heat. Add asparagus, season with salt and pepper. Cook for about 6-7 minutes, tossing occassionally. Remove from heat, arrange on serving plate, top with egg, and enjoy!

Caramelized Shallot, Avocado, and Goat Cheese Frittata

I barely cooked all weekend. We had plans both Friday and Saturday evening for dinner, and Sundays are traditionally spent with our families (in which our mothers cook dinner for us). That left breakfast and lunch both days, so yesterday I decided to clean out the fridge. I found shallots, avocado, jalapeno, cilantro, and goat cheese. All perfect for a baked frittata!

Frittatas really couldn't be easier to make. Not only that but they are perfect for either breakfast, lunch, or dinner. It's a swift way to get rid of those last ingredients you've got hanging around before you hit the grocery store again.

We gobbled this one up! I caramelized the shallots in a little oil and butter, added the eggs, and topped with sliced avocado, jalapeno, cilantro, and crumbled goat cheese. Baked in the oven for 12 minutes and voila! Such a nice start to our Sunday.

Caramelized Shallot, Avocado, and Goat Cheese Frittata
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1 Tbsp olive oil
1 Tbsp butter
4 small shallots, sliced into very thin rings
2 Tbsp thinly sliced jalapeno (remove the seeds if you don't prefer heat)
1/2 avocado, core and skin removed, thinly sliced
cilantro, chopped
1 oz goat cheese
salt and pepper to taste

7 eggs
2 Tbsp milk

Preheat oven to 400 degrees.

Crack eggs into medium size bowl, add milk. Whisk together until well combined. Set aside.

In a cast iron pan, or oven safe skillet, heat olive oil and butter over medium heat. Add shallots and stir to coat with the oil-butter mixture. Cook for about 10 minutes, stirring occasionally, making sure they don't burn. Add eggs, season with salt and pepper. Top with jalapeno, avocado, cilantro, and goat cheese. Transfer skillet to preheated oven. Bake 10-12 minutes or until the sides are browned and starting to pull away from pan. Handle will be hot, make sure to use oven mitt!

Slice, serve, and enjoy!

Saturday Eggs

Saturday is egg day in our home. Fried, scrambled, sunnyside up, you name it, we've made it. In fact, I could probably count on one hand the number of Saturdays we haven't had eggs for breakfast. They're a bfd here.

My husband loves his eggs scrambled with everything but the kitchen sink in them. I usually end up putting whatever I've got leftover in the fridge - this week it was onion, tomato, spinach, chives, sriracha sauce, and goat cheese. I'm a fried egg kind of gal, but this scrambled concoction looked delicious. I was tempted. But, Saturday wouldn't be the same without my two eggs, brown around the edges and flavored with a pinch of salt and a dash of pepper. I don't do well when it comes to change with my eggs....



I'm seriously considering adding the egg share to our CSA this spring. Eggs from the store are great and all, but I'd rather know where mine are coming from. After all, we eat enough of them that it's something we should be concerned about. What could possibly be better than eggs straight from the farm? Not only that but there's something incredibly nostalgic about cracking open an egg into a hot skillet on a weekend morning. The sounds, the smells, the flavors.

Whaddya say you add a little egg to your life?!

Scrambled Eggs with Spinach and Goat Cheese
Recipe by A Toast to Taste
Photos by a Toast to Taste

Ingredients Needed:
1 Tbsp butter
3 large eggs
1/4 cup onion, chopped
1/4 cup tomato, diced
handful of raw spinach
2-3 squirts of sriracha sauce
1 Tbsp chive
goat cheese
salt and pepper to taste

Crack eggs into a small mixing bowl. Whisk until combined. Set aside.

Melt butter in skillet over medium heat. Add onion, tomato, and spinach. Cook for 2-3 minutes or until spinach has started to wilt down. Add eggs. Season with a couple squirts of sriracha sauce, salt, and pepper. Cook for another 2 minutes or until the edges start to form. Stir and let cook for another 4-5 minutes, stirring occassionally, until the eggs are fully cooked. Remove from heat, spoon eggs onto serving dish and top with goat cheese and chives.

Let's make a toast to the incredible, edible egg!

Berry Pancakes for My Valentine

Happy Heart Day!

What says "I Love You" better than berry pancakes?? Not much, I don't think.



Sunday paper, strong coffee, fresh berry pancakes, sunshine warming the living room, and morning doggy kisses - that's how we spent yesterday morning. And that's really all we needed to wrap up our Valentine's Day weekend.

I hope your day was filled with love....and kisses...and good food.

Muah!

Berry Pancakes
Original Recipe from Joy of Cooking
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1.5 cups all purpose flour (I substituted half for whole wheat flour)
3 Tbsp sugar
1 3/4 Tbsp baking powder
1 tsp salt
1.5 cups milk
3 Tbsp butter, melted
2 eggs
1/2 tsp vanilla extract
3/4 cup strawberries, diced
3/4 cup blueberries


Heat griddle pan.

Whisk the dry ingredients together in a large bowl. In another bowl, combine milk, butter, eggs, and vanilla. Mix the liquid ingredients into the dry ingredients. Add the berries and stir just until combined.

Add 2 tbsp butter to griddle to prevent sticking. Pour about 1/4 cup of batter for each pancake, flip once bubbles appear on the surface, after about 2-3 minutes. Cook until second side is brown. Makes about 12 pancakes.

Serve with maple syrup and strawberries.

Enjoy!

Easy Like.....Saturday Morning

I awoke this morning to the sun glistening off the white snow. A crisp, peaceful morning in winter.....filled with the whines of a puppy who needs to get outside. NOW. As I opened the door to freedom, I felt the cold air slap me across the face. I quickly shoved her out, closed the door as fast as I could, and thought to myself that cereal is not going to cut it for breakfast this morning. All I wanted to do was curl up on the couch with a blanket and turn the fire on. Brrrrr.

I surveyed the pantry, the refrigerator, and my fruit bowl to see what I could conjure up. I had a few bananas that were well on their way to rotten. So, I perused my Joy of Cooking cookbook and found this recipe for Banana Nut Muffins. I thought they would be good with a crumble topping.

As they cooked, these muffins filled the house with nothing but goodness....cinnamon, sugar, banana....my gosh, I couldn't wait until that timer went off.



And again, people, there are ways to change this recipe up - add some coconut, or blueberries, or pecans instead of walnuts (toast them for added flavor). I decided to make these in my giant size muffin tin instead of the regular size muffin tin. That was fun. Use whole wheat flour instead of AP if you want to be a little more healthy. Want to add some sweetness? Chocolate chips are the answer. I will always encourage you to use your imagination with these recipes - use what you've got in your pantry. That is what I LOVE about cooking.

The next weekend morning you don't feel like eating the usual bowl of cereal - make these. You'll thank yourself. And so will your family.

Banana Nut Muffins with Crumble Topping
Recipe Adapted from The Joy of Cooking
Photos by A Toast to Taste

Ingredients Needed:

For the muffins
1.5 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3-4 almost rotten bananas, mashed
3/4 cup sugar
1 egg
1/3 cup melted butter
1 Tbsp vanilla extract
2/3 cup walnuts

For the crumb topping
1/3 cup brown sugar
1/4 cup flour
1/2 tsp ground cinnamon
1 Tbsp melted butter

Preheat oven to 375 degrees. Grease your muffin tin or line with muffin liners.

In a large mixing bowl, combine flour, baking soda, baking powder, and salt.



In a separate mixing bowl, mash the bananas. Then beat in the sugar, egg, melted butter, and vanilla.



Fold the wet ingredients and nuts into the dry ingredients until just mixed. Divide the batter among the prepared muffin cups.



In a small bowl, combine brown sugar, flour, cinnamon, and melted butter, until crumbly. Top each muffin cup with the mixture.



Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool for 2-3 minutes before serving.