Fancy Pants Eggs with Pizza Pie Crust

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

Read more ...

Potato-Blu Cheese and Broccoli Soup {low-fat}

Many of you may have gotten over soup recipes the minute the weather reached 70 degrees outdoors. Here in Phoenix however, it is only cold outside for like 3 weeks out of the year, and that's if you consider 55 degrees on a bright, sunny day cold. So when the weather decides to be all freaky and bi-polar and it is cold, overcast and even windy outside.... we make soup. I literally get giddy at the chance to actually enjoy a hot bowl of comforting soup which can only be truly appreciated when it is chilly and overcast outside in my opinion.

I loved this soup so much that I am seriously thinking of ways to cheat the system. I'm thinking of covering all the windows in thick drapes, turning the air conditioning down to 50 degrees, putting on my fuzzy slippers and making this again in July. Totally grand idea!

The blu cheese was a fabulously unexpected addition to this classic comfort soup. I'm so glad I decided to give blu cheese another chance. I didn't care for it at all in my 20's and now it's one of my favorite treats.

The fresh thyme really brought out all the flavors of the vegetables and just made this soup my new favorite, simple dish. Crispy bacon sprinkled on top of the potato soup had everyone scraping their bowls for the

 very last drop.

Slowly infusing the thyme and garlic in the oil before sauteeing the leeks really kicks up the flavor
and adds a gourmet yet rustic flavour in every bite.

Is the weather acting weird where you live?

You Will Need:

1 tablespoons olive oil

1 medium leek, thinly sliced 

2-3 cloves garlic smashed

3 small-medium russet potatoes, diced

4-6 sprigs fresh Thyme plus more for garnish
1/2 teaspoon table salt 

1/2 teaspoon grey sea salt

6 cups chicken broth,  preferabley homemade

3 cups broccoli florets 

1/4 cup almond milk 

Freshly ground black pepper

Cooked and Crumbled Bacon
Crumbled Blue Cheese for Topping

 

To Make:

Heat a large Dutch oven over medium-low heat. Add the oil, garlic and thyme sprigs. Let them sit in the low heat so that the flavors infuse into the oil, about 8 minutes.  Turn up the heat to medium-high, add the leek and cook until translucent, about 5 minutes. Add the potatoes, broccoli,  table salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer and cook uncovered until the potato is fork tender, about 10 minutes.

Carefully, puree the soup in batches in a blender or with an immersion blender {I love mine}. Return soup to the pot and add the almond milk. Bring to a simmer, taste, and season with French Grey sea salt and cracked pepper.

Ladel into individual bowls and sprinkle bacon and blue cheese and more chopped thyme if you please over top.

Read more ...

Deviled Eggs 9 Ways, from North to South & East to West

I love deviled eggs but lets be honest, a person an only take so many mayo/mustard/vinegar stuffed eggs in the span of the few days following Easter. We usually end up throwing away half of the hard boiled eggs we had fun coloring and decorating for The Egg Hunt, such a waste! So instead of nixing a fun tradition, I took note of a post from Cooking Light and created 3 variations of deviled eggs using some of our favorite ingredients. The result? Eggstrodinary! {work with me, I don't get out much, my 7 year old thought it was funny}.

Three completely different flavors, one from the north seas and two from my beloved South West. I could live quite happily as a Pescatarian with the occasional fillet Mignon and smoked salmon is and always will be my favorite treat. Nova Scotia smoked salmon is not only for breakfast bagels smeared with cream cheese and topped with thinly sliced red onion then garnished with capers (now I'm craving one!) but turns plain deviled eggs into a special occasion worthy hors d' oeuvres.

  Pre-Easter brunch with mimosas anyone?

Guacamole is a staple side dish here in Phoenix and I for one can not get enough of it, despite my mild allergy to them. So why not throw some ripe avocado into the mix?  I used a 1:1 ratio of sour cream and plain, Greek yogurt. Then of course I added bacon, green onion and a squeeze of lime. To kick it up a notch I added a pinch of garlic powder, chili powder, cumin and cayenne. Damn good!

Last but not least, something spicy, tangy and sweet was in order. I like to give all of my taste buds equal opportunity to enjoy themselves. If you will. How about pickled jalapenos and sweet pickles? No Easter is complete with out sweet pickles right? Again, I used a mix of mayo and Greek yogurt to lighten up the calories and keep with the fresh, zinginess of Spring.

The possibilities are endless! Other ingredients and flavors I'm thinking would make 

spectacular deviled eggs are:

• Sirachi + mini Shrimp or Crab meat
• Diced ham + Sharp Cheddar + Dijon Mustard
• Corned Beef + Horseradish Mustard
• Asparagus + Pearl Onion + Whole Grain Brown Mustard
• Pickled Beets + Shaved Asparagus + Shaved Almonds 
• Prosciutto + Petite Peas

What duo or trio would you use for deviled eggs extraordinaire?

What are your families favorite traditional Easter foods to share?

Jalapeño eggs adapted from Cooking Light


TIME    30 MINUTES          YIELDS  36  DEVILED EGGS


Deviled Eggs with Avocado Cream, Bacon and Onions

6 Hard Boiled Eggs
1 tablespoon sour cream

1 tablespoon plain, Greek yogurt

1 teaspoon lime juice

handful of green olives with pimentos

3 tablespoons chopped green onion

2 tablespoons *soft bacon bits 

pinch of chili powder

pinch of cayenne powder

dash of garlic powder 

pinch of cumin 

Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, sour cream, yogurt, lime juice and spices. Pulse until smooth.

Add green onions, bacon bits and chopped green olives. Stir to combine. Using a small spoon, scoop filling back into eggs. 

These eggs are best served immediately or tightly wrapped in plastic wrap and chilled so they don't brown. The lime juice helps with this.

*Packaged soft bacon bits are found in the condiment aisle at most grocery stores. They are great for deviled eggs and potato salad and have a fraction of the fat as cooked bacon. Not to mention, cut down on prep time.

Smoked Salmon Deviled Eggs

6 Hard Boiled Eggs

1 tablespoon plain Greek yogurt

1 tablespoon real mayo

1-2 tablespoons chopped red onion

1 tablespoon capers

dash of freshly cracked black pepper 

1 tablespoon fresh dill weed, chopped

1 teaspoon dried tarragon

4 oz. Smoked Nova Scotia Salmon, chopped

Shell eggs and cut in half lengthwise.  In a small food processor combine cooked egg yolks, yogurt, mayo and onion. Pulse till smooth. Add dill, tarragon, capers, pepper and salmon pieces. Stir to combine. Scoop into eggs. Serve chilled

Jalapeño and Gherkins Deviled Eggs

6 Hard Boiled Eggs

1 tablespoon plain, Greek yogurt

1 tablespoon mayo

3 Gherkin pickles (sweet pickles)

2 tablespoons chopped pickled jalapeños 

Shell eggs and cut in half lengthwise. In a small food processor combine cooked egg yolks, yogurt, mayo, pulse till smooth. Add chopped pickles and jalapeños. Stir to combine. Scoop filling back into eggs. 

Read more ...

Tex Mex Chicken and Rice with Bacon

Living in a house with picky eaters is really cramping my style.

My oldest son, who is now 19 (yeah, I'm old) loved spicy foods even when he was in diapers! I'll never forget the time we took a day trip up to Flagstaff, Az. when he was 6 years old and the pressure from his stuffy nose/sinuses got the better of him from the quick rise in elevation. My tough little guy was holding back sobs in pain. We pulled over in some little town in between Phoenix and Flagstaff and found a small, rickety Mexican Food joint {the best ones always are}. We sat on the small patio on fold out chairs and planned to order something quick while Britton had a chance to hopefully 'decompress'.

 The waiter/owner couldn't help but notice Britton, then a handsome young boy holding his head in pain (yes we had already tried a decongestant). He say's with a snap of his fingers

"I have just the thing for you mi amigo!"

A moment later, he was back with a very small, carefully held bowl of dark red, thin salsa (picante). Warily, yet somehow smugly, he placed it in front of my then 6 year old son. "This will solve your problem right away, but slowly o.k.!? 

Jim and I exchanged quick, nervous glances while my son, without hesitation, dove right in with a tortilla chip and shoveled a huge scoop of the liquid fire directly into his little mouth. His face just noticeably flinched in pain. He quickly gained his composure and while his eyes still wide in surprise, wiped his now runny nose and went back in for more. 

It couldn't be all that hot then right? My husband and I who are both Natives to Arizona (me by default) are not only used to spicy foods but require it in Mexican food and beyond. We both took a generous taste from the small bowl and immediately we were both teary eyed and gasping for air. That is some serious salsa!

To which the just returned waiter replies, "Well, I don't just put this out for anyone!"  My son, then requested a second bowl. My son.

My younger children on the other hand can't handle the ittiest bit of spice or most flavors other than cheese for that matter. This has created a serious cramp in my cooking style I tell you.
Seriously, serious.

How am I supposed to make Mexican food, a favorite cuisine of ours without loads of spiciness in it?

How am I supposed to make a Tex Mex Chicken Arroz without it having a kick to it?!!!

Initiation on! Someones gotta toughen up these kids. ;)

Oh, did I mention the best part about this meal (besides the stuffing into your face part?) It's a ONE POT meal my friends! Awww yeah!

Ingredients

4-6 boneless chicken thighs, trimmed of most of the fat

4 cups chicken broth

1/2 cup light beer such as Dos Equis Amber (or more broth or water)

1/2 cup of your favorite salsa (I love Safeway's brand, restaurant style Fire Roasted Salsa)

2 cups long grain rice

1 tablespoon tomato paste

1 small yellow onion

1 medium red bell pepper

1 can black beans, thoroughly rinsed and drained

1 can sweet kernel corn, drained

1 lb bacon, cooked and crumbled

Avocado and cilantro for garnish

Using  ye old  spatula-tong method, cook bacon in a large, Dutch oven in batches so as not to over crowd. Remove and let drain on paper towels carefully draining the grease into an old can between each batch. Set aside for later. 

In a small food processor, finely chop onion and bell pepper. 

Reserve a tablespoon of the bacon fat and leave it in pan. Add chicken thighs and cook 2-3 minutes on each side to brown. Remove from pan and set aside. Add onion and peppers to the pan and stir. Cook 5 minutes till translucent, stirring only once or twice.  

This is my favorite part, pour either the beer or about 1/2 cup of the broth into the pan while scraping of the browned bits with a spatula (don't use a metal one on a Dutch oven).  Now, add the tomato paste and using a slotted spatula stir it around the pot to combine it with veggies.  

Add the remaining chicken broth, salsa, rice and chicken thighs to the pot. Stirring to combine. Cook over medium-high heat for 10-12 minutes stirring occasionally. Add beans and corn, stir. Cover with a tight fitting lid and reduce heat to low. Cook undisturbed for 20 minutes. Remove from heat let sit for 10-15 minutes if possible. 

Remove lid, fluff with a fork. 

Serve piping hot on plates with crumbled bacon on top. Garnish with avocado slices and cilantro. Serve with an ice cold beer. 

I entered this recipe into the Foodie Blogroll contest: 1,2,3 Cook and Snap on Facebook and it would make my day if you voted for me!!!

Read more ...

A Sweet Hearts Pistachio Pairing: Mini Gruyere and Bacon Quiches with Leeks, Salted Pistachios, Chocolate Dipped Strawberries and Sparkling Italian Bitter Orange Soda

When my husband and I were dating 12 or so years ago, I looked forward to our first dates with anticipation, excitement and nervousness. I remember the butterflies in my stomach and the giddiness I felt back then.

Fast forward 11 years and 4 kids later, while the butterflies may be fleeting the excitement and happiness that overcomes me when my husband and I get to spend a few precious moments of uninterrupted quality time together is unyielding. 

As a matter of fact, one of our favorite places to spend a relaxing moment together is in our own backyard. We have created a small, peaceful environment that we both enjoy and can kick our feet up in our pajamas if we please. Weather it be with the Sunday paper and a cup of coffee, a glass of wine and a sweet treat or for a Valentines morning brunch, patio door locked while the kids are occupied with a new movie. We have our own little, special retreat. Just the two of us.

You have to create your own moments, your own special places and traditions. However small, however frugal. All that matters, especially when you have kids or a hectic work schedule is spending a few moments now and then with those you love. Reconnecting and just being still, together. 

Maybe a little Love Potion No. 9 is in order?

A small, simple yet decadent spread of food is just what it takes to create a relaxing and special morning with you and your sweetie. Who wants to stand in line with all the rookies at a 5 star restaurant and pay big bucks for a so-so meal with 190 strangers? Umm, not me. I'll be comfortable and out on the patio with the waterfall on  and these sweet treats with my sweetie pie aka "Fuzzy Wuzzy Snuggly Bear" but don't tell him I told you that!

“I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.”

As a member of The Recipe Redux Team, this month we were asked to create a food pairings incorporating In Shell Pistachios for The Pistachio Health Institute. 

My pleasure! Pistachios are one of my all time favorite healthy indulgences and while I have always preferred In Shell Pistachios for the frugality of it, I never considered the health benefits.

Pistachios are known as the skinny nut because they are one of the lowest calorie and lowest fat nuts, they are also a good source of fiber.  

Also, people who consumed in‐shell pistachios ate 41 percent fewer calories than those who consumed pistachios without shells. Personally, I think this has mostly to do with the fact that it takes a bit more time to crack open the shells one by one and enjoy them rather than throwing a handful at a time into your mouth quickly.

A Sweet Hearts Food Pairing with In Shell Pistachios:

[Indulgent Category]

Mini Gruyere and Canadian Bacon Quiches with Leeks

Salted In Shell Pistachios

Dark Chocolate Dipped Strawberries

Love Potion No. 9

{a.k.a. Sparkling Italian Blood Orange Soda}

Recipe for Gruyere Quiches

Ingredients
5 large, Free Range eggs
1  cup low fat cottage cheese (or Ricotta)
1/4 cup milk (I use almond milk)
2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
freshly cracked pepper to taste
1 1/2 cups shredded Gruyere or Swiss Cheese (mozzarella will work fine)
1 leek, white and light green parts, finely chopped
1/2 cup chopped Canadian bacon
Cooking spray


Preheat oven to 375F 

In a medium mixing bowl, lightly beat eggs with a whisk. Add milk, whisk another minute. Add cottage cheese, flour, baking powder, salt and pepper and whisk till combined. Add Gruyere, bacon and leek and stir to combine.  

Spray a muffin tin lightly with cooking spray. Spoon egg mixture into tins just before full. Don't over fill.  

Bake at 375F for 20-25 minutes until golden brown spots appear on top of quiche and the 'jiggle' is minimal.  

Remove from oven and let cool at least 10 minutes before attempting to remove from pan. Using a butter knife, carefully ease the quiche away from the pan. Serve immediately. 

If serving for dinner, prepare a simple salad tossed with a balsamic vinaigrette or with roasted asparagus. 

   

    An InLinkz Link-up

   

Read more ...