Spicy Egg Breakfast Sandwich

This vegetarian spicy egg breakfast sandwich will definitely give your morning a jump start! It can actually be a fast and easy meal for any time of day!

Spicy Egg Breakfast Sandwich

Spicy Egg Breakfast Sandwich

Course Breakfast
Servings 1
Calories 454 kcal

Ingredients
  

  • 1 tsp butter
  • 1 egg
  • 2 tsp milk
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • tsp salt
  • 2 tbsp sliced green onion
  • 1 gourmet veggie bagel
  • 1 slice swiss cheese

Instructions
 

  • Place a skillet on the stovetop over medium heat.  Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
  • Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion.  Whisk until egg and spices are well incorporated.  
  • Pour egg mixture into the egg ring.  When the top of the egg mixture begins to set, remove the ring and flip it over.  Cook until it’s completely set with no runny or wet spots.
  • Meanwhile, split the bagel and toast until it’s light brown.  Place a slice of Swiss cheese onto the bottom portion of the bagel.  Top cheese with the cooked egg and the other half of the bagel.
  • Serve hot or cold. 
  • Hack:  Make sure the pan is heated before adding the egg mixture to the egg ring.  This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Keyword bagel, bagel sandwich, breakfast, breakfast sandwich, egg sandwich, eggs, spicy eggs, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion: Spread the toasted bagel with roasted garlic aioli, if desired.

Easy Vegan Herbed Jasmine Rice

Herbed jasmine rice is a savory vegan side that will hold up to any main course. Use your rice cooker to make it an easy and hands-off treat!

Herbed Jasmine Rice

Herbed Jasmine Rice

Course Side Dish
Servings 3
Calories 195 kcal

Ingredients
  

  • cup vegetable broth
  • ¾ cup uncooked jasmine rice
  • ½ yellow onion, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic, minced (1 tsp)
  • ¼ tsp dried rosemary
  • ¼ tsp dried sage
  • ¼ tsp dried thyme
  • 1 bay leaf

Instructions
 

  • Add vegetable broth into the inner pan of a rice cooker.
  • Rinse rice to remove the starch coating.  Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
  • Place the inner pan into the rice cooker and close the lid.  Program cooker on the white rice setting and allow it to cook.
  • Let rice sit for 10 minutes after the cycle is done.  Remove bay leaf, fluff with a fork and serve.
  • Hack:  Rice can be cooked on the stove in a saucepan.  Combine all ingredients and bring to a boil over medium heat.  Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.  
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use. 
Keyword herbed rice, Jasmine rice, rice dish, rice side, seasoned rice, side dish, vegan, vegan side dish, vegetarian, vegetarian side dish

 

Have you ever wondered about how rices differ and the best ways to use them?  Check it out here!

Dehydrated onions and garlic can be used in this recipe!

Suggestion:  This rice pairs beautifully with cranberry mustard pork tenderloin!

 

Homemade Rolled Chocolate Cookies

Rolled chocolate cookies are fun to make and taste great! Lily-Rose gives this recipe two thumbs up so round up your little ones and give it a try!

Rolled Chocolate Cookies

Rolled Chocolate Cookies

Course Dessert
Servings 36 cookies
Calories 140 kcal

Ingredients
  

  • cups flour
  • cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • cups vegetable shortening
  • cups sugar
  • eggs, room temperature
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375℉.
  • Combine flour, cocoa powder, baking powder and salt in a mixing bowl.  Set aside.
  • Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached.  Mix on medium speed until well combined and light in color.  
  • Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
  • Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness.  Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies.  Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
  • Roll out the remaining dough on the parchment paper and cut with cookie cutters.  Continue until all the dough is used.
  • Bake cookies for 7-9 minutes or until there are no wet spots on top of them.  Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
  • Decorate with powdered sugar, glaze or frosting, if desired.
  • Hack:  Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
  • Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
Keyword buffet, chocolate cookies, cookie, cooking video, dessert, holiday baking, kids recipe, party food, picnic food, rolled cookies, sweets

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.

To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Pineapple Cream Cheese Spread

Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.

Pineapple Cream Cheese Spread

Pineapple Cream Cheese Spread

Course Snack
Servings 2 tbsp
Calories 62 kcal

Ingredients
  

  • 1 cup cream cheese, softened (8 oz block)
  • 1 8 oz can crushed pineapple, NOT drained
  • ¼ cup chopped pecans

Instructions
 

  • Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment.
  • Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
  • Serve with bagels, crackers, shortbread or sliced fruit.
  • Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Keyword buffet, buffet food, canned pineapple, cream cheese, cream cheese spread, pineapple, pineapple spread

Pineapple is sweet enough to rival most candies — and it packs way more health benefits.

Suggestion: Slather some of this spread on a toasted oatmeal honey roll for a quick and delicious light meal!

What Are The Benefits Of Eating Cabbage?

What Are The Benefits Of Eating Cabbage? It’s tasty, versatile, low cost and has a longer shelf life than other veggies. Grab a head on your next shopping trip!

What Are The Benefits Of Eating Cabbage?
What Are The Benefits Of Eating Cabbage?

You may have noticed that I have a lot of recipes on this site that use cabbage and there’s a very good reason for that.  I love cabbage.

The flavor of raw cabbage is strong and slightly bitter, which accounts for the tendency to serve it with dressing and accompaniments that are slightly sweet.  When cabbage is cooked, it becomes much milder and tends to blend with whatever items it’s cooked with.

This brings us to its versatility.  Cabbage can be eaten cooked or raw, hot or cold.  Shred it, chop it, boil it, fry it, braise it, roast it.  Cut it into steaks and throw it on the grill.  Wrap it around some ground meat and rice to make cabbage rolls.  The possibilities are endless.  Seriously.

Then there’s the low cost. Cabbage is second only to potatoes in terms of price per edible cup.  In today’s economy, we’re all looking to stretch a dollar as far as we can and cabbage can certainly help with that!  Maybe this is why the term cabbage sometimes refers to money!

Wait…did I mention that cabbage can last up to 2 months in your refrigerator? 

What Are The Health Benefits Of Cabbage?

What Are The Health Benefits Of Eating Cabbage?
What Are The Health Benefits Of Eating Cabbage?

Cabbage is a cruciferous vegetable.  This type of vegetable has long been known for its health benefits, including cancer prevention, protection from radiation therapy, heart health as well as improving immunity and digestion.

It has powerful levels of vitamin K, magnesium, folate and beta-carotene, to just name a few.

At 17 calories and 4 carbohydrates per cooked half-cup (one cup raw), cabbage is a valuable part of a low calorie and low carb diet!

What About Fermented Cabbage?

What About Fermented Cabbage?
What About Fermented Cabbage?

Fermented cabbage, or sauerkraut as it is more commonly known, is a way to preserve cabbage by simply combining it with salt.  It then ferments at room temperature for 2-4 weeks, resulting in a salty and sour treat that will keep for up to a year in your fridge.

Not only does it taste great, but it also has good bacteria and provides probiotics, which are great for gut health and digestion.  Click here for step-by-step instructions to make your own sauerkraut right at home!

A similar method for preserving cabbage is to pickle it.  While it doesn’t last as long as sauerkraut, you can store it in the fridge for 4-6 weeks.

To make pickled cabbage shed enough cabbage to pack tightly into a quart-sized canning jar.  Mix 1 cup water, 1 cup vinegar and 1 tbsp sugar in a small saucepan.  Bring it to a boil, stirring to melt the sugar.  Pour liquid into the jar to cover the cabbage completely.  Place in the refrigerator for 24 hours before using.

Feel free to mix up this pickled recipe however you want to by adding additional veggies (I add onions) and/or using a different kind of vinegar.  You can also add more sugar if you prefer a “sweet and tart” version.  

What’s The Difference Between Red And Green Cabbage?

What’s The Difference Between Red And Green Cabbage?
What’s The Difference Between Red And Green Cabbage?

While there are lots of different kinds of cabbage, the most common types are the cannonball cabbage, better known as green cabbage and the red cabbage, also known as purple cabbage.

Some people feel that the red variety is sweeter and is more tender when cooked but I find the flavor and texture (cooked or uncooked) to be virtually interchangeable.

Both red and green cabbage are good for you but red cabbage packs a more powerful nutritional profile and more overall antioxidants.

I think the biggest difference between the two is the appearance, both raw and cooked.  For example, I like the look of red cabbage in this colorful and creamy broccoli coleslaw, as it contrasts nicely with the green broccoli and brown raisins.

On the other hand, I prefer the green variety to make andouille sausage with fried cabbage.  The cabbage, paired with multi-colored peppers and sausage results in a visually pleasing color palette.

What Are The Best Ways To Cook Cabbage?

What Are The Best Ways To Cook Cabbage?
What Are The Best Ways To Cook Cabbage?

I’m glad you asked!  Cabbage is incredibly versatile, as I mentioned before.  I’ve found that different types of cabbage can be used interchangeably in many recipes.

When I made homemade Chinese dumplings, it called for ½ of a head each of green and Napa cabbage.  That left me with, you guessed it, ½ of a head each of green and Napa cabbage to use up after I was done.

I used the leftover Napa to make this Chinese chicken cabbage soup (no relation to the cabbage soup diet!) but I have also used regular green cabbage in the soup with good results.

I then made meatballs and cabbage using the remaining green cabbage and some meatballs I had in my freezer.  I have also replaced the bean sprouts in crispy vegetable spring rolls with green cabbage because that’s what I had on hand at the time.

Go ahead and search “cabbage” on this website and see if anything looks good to you!

This Is How The Cow Eats The Cabbage

This Is How The Cow Eats The Cabbage
This Is How The Cow Eats The Cabbage

So, here it is.  All the reasons I love cabbage.  If I could write a song about it, I would.

What’s your take?  Do you like cabbage?  What’s your favorite way to eat it?  Let me know in the comments below!

 

All My Best,

Cynthia
cynthia@cynthiaeats.com

 

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