5/31 Quote of the Day

I think that food ties us to our community and our traditions, and it’s the thing that makes us feel good and¬†connected.

-Kathy Freston.


This, I know for sure is true. With food, you can connect with people and become closer, have a stronger relationship. Something about food just really ties things together well and makes you happy inside. At my house, we eat dinner at the table together, all four of us. Even though sometimes I feel like I’m too busy with homework and exams to eat dinner with the family, afterwards I feel better and happier. The dinner releases some of my stress and makes me take a break for studying for a while, as well as allow myself to have a daily chat with my family. As you can probably tell, my family’s pretty close. ūüôā

simpsons

Well, guys, this is my last quote of the month! Another admin is going to take over for the next month. ūüôā Thanks for reading our quotes and spending time with me, Chickeneers! Stay tuned!

-Cinnamon Roll. 

Banana and Blueberry Pancakes

Banana and Blueberry Pancakes

 

 

 

 

 

 

 

 

 

 

Got the recipe from PureWow again~

Ingredients:

3 large ripe bananas

6 eggs, lightly beaten

¬Ĺ cup shredded dried coconut, plus more for garnish

1 cup fresh blueberries, plus more for garnish

¬Ĺ teaspoon cinnamon

2 teaspoons coconut oil

Pure maple syrup or plain yogurt, for serving (optional)

Directions:

1. In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until just combined. Stir in the blueberries and cinnamon until just combined.

2. In a large nonstick skillet set over medium heat, warm the coconut oil until melted, swirling the skillet to coat it evenly. Working in batches, pour ¬ľ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter.

3. Stack the pancakes on four to six serving plates and garnish with additional coconut and blueberries. Garnish with maple syrup or plain yogurt, if using, and serve immediately.

-Raining Chocolate

5/30 Quote of the Day

“We all eat, and it would be a sad waste of opportunity to eat badly. ”

-Anna Thomas.

That’s so true! Might as well eat like a king, right? Do what you love doing, eat what you love eating.¬†in moderation of course.¬†

-Cinnamon Roll. 

Baked Eggs With Cream and Herbs

Baked Eggs With Cream and Herbs

Ingredients

  • 1¬†tablespoon¬†unsalted butter, softened
  • 8¬†tablespoons¬†heavy cream
  • 8¬†large eggs
  • kosher salt and black pepper
  • 1¬†tablespoon¬†chopped fresh herbs (such as parsley and dill)
  • toast, for serving

Directions

  1. Heat oven to 425¬į F. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2 tablespoons cream. Crack 2 eggs into each ramekin; season with ¬Ĺ teaspoon salt and ¬ľ teaspoon pepper.
  2. Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.

-Raining Chocolate

Mushroom and Egg White Omelet

Mushroom and Egg White Omelet

Ingredients

Directions

  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the mushrooms and scallions and cook, stirring often, until tender, 2 to 3 minutes; remove from the skillet.
  2. In a medium bowl, beat the egg whites with ¬ľ teaspoon each salt and pepper. Return the skillet to medium heat, heat the remaining tablespoon of oil, then cook the egg whites until they begin to set, 1 to 2 minutes.
  3. Top with the vegetables and Cheddar. Fold the egg whites over the filling.

-Raining Chocolate

Poached Eggs With Grits and Tomatoes

Poached Eggs With Grits and Tomatoes

Ingredients

Directions

  1. Heat oven to 400¬į F. On a rimmed baking sheet, toss the tomatoes and scallions with the oil; season with ¬Ĺ teaspoon salt and ¬ľ teaspoon pepper. Roast until soft, 18 to 22 minutes.
  2. In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. In 2 batches, crack the eggs into the water and cook until the whites are set, 2 to 3 minutes.
  3. Meanwhile, cook the grits according to the package directions. Stir in the butter. Serve the grits topped with the eggs and vegetables.

-Raining Chocolate

 

 

Asparagus and Soft Eggs on Toast

Asparagus and Soft Eggs on Toast

Ingredients

Directions

  1. Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  2. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
  4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

-Raining Chocolate

 

 

Egg Sandwich With Ham and Spinach

Egg Sandwich With Ham and Spinach

Ingredients

Directions

  1. Heat the oil in a large nonstick skillet over medium heat, then fry the eggs to the desired doneness, 2 to 3 minutes for slightly runny yolks.
  2. Form 2 sandwiches with the English muffins, fried eggs, spinach, and ham. Season with ¬ľ teaspoon each salt and pepper. Serve with hot sauce, if desired.

-Raining Chocolate

 

 

Scrambled Eggs With Beans, Tomatoes, and Pesto

Scrambled Eggs With Beans, Tomatoes, and Pesto

Ingredients

Directions

  1. In a medium bowl, beat the eggs with 1 tablespoon water and ¬ľ teaspoon each salt and pepper.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
  3. Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.

-Raining Chocolate

 

 

Poached Eggs With Mushrooms and Tomatoes

Poached Eggs With Mushrooms and Tomatoes

Ingredients

Directions

  1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a bare simmer.
  2. Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, season with ¬ľ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
  3. Add the remaining tablespoon oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ¬Ĺ teaspoon salt, and ¬ľ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
  4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water in the deep skillet. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
  5. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¬ľ teaspoon each salt and pepper. Sprinkle with the chives.

-Raining Chocolate