Poach Pod Eggs

 

The poach pods come in sets of 2. 

When simmering, make sure there is space for them and they are not crowded, or they will tip. 

A small pot with a lid is great for 1. 

Ingredients: 

1 egg

butter to grease the pod 

green onion 

salt & pepper

red or green pepper

goat cheese or shredded cheddar cheese 

cooked mushrooms

chopped ham or bacon (cooked)

any left over veggies you like in eggs 

Directions: 

These are simple to make as you can add anything you have on hand like cooked veggies, cheese, meat. They can be custom made depending on what you like. 

Rub butter or cooking spray on the pods. 

Break one egg into each pod. Top with the veggies, meat, cheese. Salt & pepper.

Bring about 2" of water to a boil.  Reduce heat to a gentle simmer on medium. Place the pod in the pot and cover with a lid. Cook about 4 minutes for a soft egg, 6 minutes for a medium and 8 minutes for well done. You can check the egg by inserting a knife. 

Remove from the water when done with a slotted spoon. Run a knife around the edge and place the egg on a plate/dish. Serve with toast! 

These pods are available at Bed Bath & Beyond or on-line at various retailers. Here is the link. 

The pods are made by "Fusionbrands". Don't get copy brands! 

Amazon link

Poach Pods

Banana Jam

 

Makes 1 cup

Ingredients: 

3 large bananas 

1/2 cup white organic cane sugar

1 TBS brown sugar 

Juice of 1 lime or 1/2 lemon 

1 TBS orange juice

1 TBS water

pinch of salt 

1/2 tsp vanilla extract 

1 TBS dark rum (optional)

1/4 tsp cinnamon or pumpkin pie spice 

pinch of nutmeg 

Directions: 

Combine the bananas and sugar in a medium pot. Mash with a fork or potato masher until the banana is chunky and the sugar is incorporated. Heat on medium - low and bring to a simmer.  Add the lemon or lime juice, orange juice, water and salt. 

Cook for about 10 minutes, stirring occasionally until slightly thickened. 

Remove from the heat and stir in the vanilla and rum if you are using it. 

Taste and add a bit more lemon/lime if it is too sweet. 

Spoon into a sterilized jar and seal with a lid. Cool to room temperature and then refrigerate. 

The jam will thicken more in the fridge.

Serve with peanut butter on toast, as a yogurt topping, on an ice-cream sundae or stirred into oatmeal.

Turkey Chili for 2

Serves 2-3 

Ingredients: 

2 TBS olive oil 

1 lb ground turkey  

1/4 cup chopped white onion 

1/2 cup chopped peppers, (red, green, yellow and orange)

1 clove of fresh garlic (minced)

1 cup of mixed canned beans, drained and rinsed 

       (kidney, black beans, cannellini)

1 14 oz can chopped tomatoes & juice 

8 oz tomato juice or tomato sauce 

1/2 cup of chicken or turkey broth

1/8 cup chopped fresh parsley 

1 TBS chili spice mix* (more or less to your liking)

Salt & pepper 

1/2 cup shredded cheese 

1/4 cup sour cream 

3 TBS chopped green onion 

Tortilla chips

Directions: 

Heat a medium sized saucepan to Med-High. Add the olive oil and the ground turkey. 

Cook, stirring occasionally till browned. Add the onions, peppers, garlic and cook another 3-4 minutes. 

Add the tomatoes, sauce, broth and chili spice mix. (Start with 1/2 TBS, taste and add more). 

Bring to a boil, and then reduce to a simmer and cook covered for 30 minutes. 

Add the beans and cook another 5 minutes. Adjust spices.

Add the parsley. Serve in bowls and top with sour cream, green onion an chips.

This recipe makes 2 - 3 servings, and can be doubled. 

* Penzeys makes an amazing Chili spice mix. Here's the link. 

Penzeys Chili 9000 

Blueberry Pancakes

 

Makes about 16 - 4" pancakes

Recipe can be halved. 

Ingredients: 

2 cups of all-purpose flour 

2 TBS baking powder (aluminum-free)

1 tsp salt 

3 TBS light brown sugar 

2 eggs 

1 tsp vanilla 

1 1/2 cups milk 

5 TBS butter, melted 

2 cups of fresh blueberries 

butter for frying 

Directions: 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. 

In a separate bowl, whisk the eggs, vanilla and milk together. 

Add the wet ingredients into the dry and mix until just combined. Mix in the melted butter and stir until combined.  The batter will be very lumpy and thick.  Do not overmix or make it smooth. Heat your griddle or non-stick pan to medium - high heat. 

Melt about 1 tablespoon of butter on the griddle/pan.  Using a 1/4 cup measuring cup, place the batter onto the hot griddle.  Sprinkle the blueberries individually on top of the pancakes.

Cook until the edges are set (about 4-6 minutes) and bubbles form on the top of the pancake. Flip and cook until browned (about another 3-4 minutes). 

Serve warm with heated Canadian maple syrup. 

Cream Puffs with Whipped Cream & Vanilla Filling

 

Makes 24                                      Cream Puffs on Nonni's China

Ingredients: 

1/2 cup butter 

1 cup of boiling water 

1 cup all-purpose flour 

4 eggs (room temperature) 

Directions: 

Combine butter and water in a sauce pan and bring to a boil. Reduce heat and add flour all at once, stirring rapidly.  Cook and stir just until mixture thickens and leaves the sides of pan. Remove from heat. 

Transfer dough to a small mixing bowl.  Add eggs, one at a time, beating thoroughly after each egg, with an electric mixer on medium speed. Continue beating until the mixture looks satiny smooth. 

Chill for one hour. 

Drop by teaspoonfuls onto an uncreased baking sheet, lined with parchment paper - about one inch apart.  Bake at 425 F for 15 minutes.  Reduce heat to 375F and continue baking for 30 minutes.  Cool on a wire rack. 

Filling: 

Beat 250 ml (1 cup) of whipping cream with 1 tablespoon of icing/confectioners sugar.  Add 1/2 cup of vanilla pudding (prepared).  Beat a little more till stiff.  Cut the cream puffs in half with a sharp serrated knife.  Add about 1 tablespoon of the filling on each one, and put the top back on.  Sprinkle the puffs with icing sugar. 

Drizzle melted chocolate on top of each cream puff if desired. 

Serve on a plate with raspberries, or strawberries. 

Nonni's Raisin Pie

 

Ingredients: 

2 cups of Thompson Seedless Raisins 

2 cups of water 

3 tbs flour 

¼ cup white sugar 

1-2  tbs lemon juice 

1 apple cut thinly sliced 

pinch of cinnamon

Directions: 

Combine the raisins and water together in a small saucepan.  Boil gently for about 10 minutes till 

the water just covers the raisins.  Take off the heat and add the flour/sugar and stir.  Return to heat for 1-2 minutes. 

Remove from heat and add the lemon juice.  Stir.

Set aside to cool.  

Fill pie shell with the raisin mixture. Top with the sliced apples, sprinkled with cinnamon. Cover with top crust.

Brush the crust with milk. Cut vents in the top to let out steam. 

Bake at 400F for 10 minutes and 350F for about 40 till crust is browned. 

Blueberry Sour Cream Muffins

Makes 1 Dozen

Ingredients:

2 eggs
1/2 cup of sugar + 1 TBS
1/2 cup of vegetable oil
1/2 tsp vanilla
1/2 tsp grated lemon rind
2 cups of flour
1/2 tsp salt - or less
1 tsp baking soda
1 cup of sour cream, plain yogurt or buttermilk *
1 cup of fresh blueberries

Directions:

Preheat oven to 400F.

In a large bowl, beat the eggs and add the sugar, vanilla and lemon rind.  Slowly add the oil while beating with a mixer or whisk.
Mix the flour, salt and soda together in.  Stir 1/3 of the flour into the batter.  Then add 1/2 of the sour cream. Add another 1/3 of the flour. Then stir in the remaining 1/2 cup of sour cream. Then finish with the last 1/3 of the flour. Mix gently - if you overmix you will get peaked tops.
Gently stir in the berries. Fresh berries are preferable for this recipe (wild or cultivated) as frozen berries will turn the batter blue.

Spoon into a greased muffin tin.  Sprinkle with sugar and cinnamon (optional).

Bake at 400F for 18-20 minutes in the middle of the oven. Remove from the oven and cool in the muffin tin for 5 minutes.  Gently remove and cool on a rack.  Store in a container or freeze.

This recipe is adapted from Allrecipes.com. The sugar has been cut in half so they are not too sweet.
Tip: When measuring flour, fluff the flour and then spoon it into the cup measure. Level it off using the edge of a knife.

* To make buttermilk add 1 TBS of white vinegar to 1 cup (less one TBS) of milk.