Veggie and Egg Toast Cups

Remember when I was trying to figure out recipes for Christmas breakfast?  I made toast cups inspired by this recipe from Martha originally pinned here.  Although, I made mine without any bacon and without any salt (my father-in-law is on a low sodium diet).  They were amazing.

Ingredients
8 slices of plain white bread (can also use wheat)
3 tablespoons of butter (or margarine)
1 tablespoon of olive oil
1 onion
3 large button mushrooms
2 small zucchini
8 large eggs

Equipment:
Standard size muffin tin {mine has 12 cups; some have 6}
4 1/4 inch round cookie cutter
rolling pin

How to Make Them Delicious:

  1. Preheat the oven to 375 degrees.
  2. Lightly butter standard size muffin cups.
  3. Flatten bread slices with a rolling pin.
  4. Cut bread into circles using a4 1/4 inch round cookie cutter.
  5. Place bread circles in muffin cups and gently mold them into place.  {Martha has more complicated directions, but this way works for me.}
  6. Sauté zucchini, mushrooms, and onions in olive oil.  Add a pinch of salt and pepper near the end if desired.
  7. Divide mixture into toast cups.  Place about a tablespoon of the mixture into the toast cups.
  8. Add an egg to each cup.  {I like scrambled eggs on top of mine.  I crack the egg into bowl and scramble it with a fork first.  This meant I had a little egg left over, so I made another toast cup for a total of 9.}
  9. Sprinkle eggs with a little salt and pepper.
  10. Bake 20-25 minutes or until the egg whites are just set.
  11. Run a knife around the edges of the toast cups to remove them from the pan
  12. Eat.
    I think the possibilities of these toast cups are endless.  Add whatever your heart desires and taste the yummy goodness.

Enjoy!
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The Pinterest Challenge

Kenyan Tea Recipe & Gift Idea

When we were in Kenya, we had tea every day.  At VBS with the children, the milk and sugar was already added.  Everywhere else, we had to add it.  There are many different ways to make tea in Kenya.  We asked some locals to teach us how to make tea their way.  Here’s what they taught us:

Ingredients (per serving):
1/2 cup of water
1/2 cup of milk
1 tea bag (use Kenyan black tea – I’ve found that English Breakfast tea works well)
sugar to taste (I suggest sugar in the raw for a more authentic Kenyan tea.)

Directions:

  1.  Boil water.  Use a tea kettle if possible.  If not, be sure to remove water from heat as soon as it barely boils.
  2. While water is heating, heat the milk.  You can microwave it for 30 seconds to 1 minute or you can gently heat it on the stove.  You want the milk to be hot enough to steep the tea, but do not let it boil.  Try for around 200°F.
  3. Add a tea bag to your cup.
  4. Pour the warmed milk over the tea bag and allow it to steep for 3-5 minutes.
  5. Add the water.  Remove tea bag.
  6. Add sugar to taste.  Try 2 teaspoons of sugar and go from there.

Tea Sampler Gift Idea

Choose a jar. {I used a jelly jar.} Remove the label.  Soak in hot water to loosen the glue.  Scrub with hot water and soap.  Use nail polish remover (acetone or non-acetone varieties work) to remove the rest of the glue.  You could also use Goo Gone or something similar.

Choose a pretty piece of paper for the top.  You can use scraps of wrapping paper or scrapbook paper – whatever you like.  Mod podge the paper to the lid.  There’s a lot of tutorials on the web for this.  Here’s the one I used.

Source: designspongeonline.com via Trisha on Pinterest

Fill the jar with a variety of tea bags.

Tie a ribbon or piece of twine around the jar.

Write the recipe for Kenyan tea on a tag and tie it to the jar.

You now have a lovely little gift to give!

Tip Junkie handmade projects

taterots

One Artsy Mama
link party
whipper
Funky Junk's Sat Nite Special

Thanks for reading!

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What’s for Dinner Tonight: No Bake Lasagna

Tonight I made a pasta dish inspired by lasagna.
It has less cheese, and you don’t have to bake it.
For this recipe, you will need your favorite pasta sauce, 1 or 1 1/2  cup of ricotta cheese, 1/2 lb to 1 lb of campanelle pasta, and freshly grated parmesan (optional topping).  1/2 lb of campanelle and 1 cup of ricotta cheese should be enough to feed 3-4 people depending on how hungry you are.  (**I will say that I think I used a 1/b of pasta – I dumped about a 1/2 a box into my cooking pot.)

  1. I started by making my meat sauce (a modified version of Giada’s marinara sauce).  You can find my recipe here. 
  2. While you are waiting for the meat sauce to simmer, cook your pasta according to the package directions.  I used campanelle – they look like the curled edges of lasagna.  (You will need to reserve a ladle or two of starchy cooking liquid, so don’t forget before you drain the pasta.  Plain water is just not the same.)
  3. In a large bowl, add your ricotta cheese.  Add a ladle of starchy cooking liquid.  Stir.  You should end up with a creamy sauce.  If it’s took thick for your liking, add a bit more starchy cooking liquid.
  4. Drain your pasta.  Add the pasta to your ricotta.  Stir to coat.
  5. Add about half of your meat sauce to the pasta and ricotta.  Stir.  (You can add as much or as little sauce as you like.  If you only use half, you will have enough leftover meat sauce for another 1/2 lb of pasta – I recommend adding it to angel hair — yum!)

    I am not exactly thrilled with the color of this dish. Maybe a little more sauce?

  6. Plate your pasta and add some freshly grated parmesan.
  7. Serve with a nice green salad and some warm bread.  Delicious and easy!
Do you have any ideas for an easy pasta dish?