Tag: salad

Roasted Red Pepper and Egg Tarts for #SundaySupper

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side. These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

Author: Lauren Keating

Serves: 6

Ingredients

2 red bell peppers, cut into thin strips
1 red onion, cut into thin strips
3 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon cumin
1 teaspoon coriander
¼ cup loosely packed parsley, chopped
¼ cup loosely packed cilantro, chopped
1 sheet (1/2 package) puff pastry, thawed
1 egg, beaten
6 tablespoons low fat sour cream
6 eggs
sea salt and cracked pepper

Preparation

Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a ¼ inch boarder around the edges. Refrigerate until ready to bake.
Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
Top with remaining herbs and season with salt and pepper. Serve immediately.

Nutrition Information

Calories: 386 Fat: 28.7 Carbohydrates: 22.6 Fiber: 1.9 Protein: 10.4

3.2.2089

Don’t miss any of the other great “Breakfast for Dinner” recipes from the Sunday Supper group!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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Ratatouille Crêpes for #SundaySupper

Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.

Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.

Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)

Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.

If you don’t like goat cheese, try it with feta or mozzarella!

Roasted Ratatouille Crêpes with Goat Cheese

Total time

1 hour 45 mins

If you’re feeling more ambitious, you can make your own crepes, but store-bought ones make this dish much easier – look for them in the produce section, usually near the strawberries.

Author: Lauren Keating

Serves: 6

Ingredients

1 medium eggplant, stem end cut off
2 medium zucchini, trimmed
2 teaspoons kosher salt
4 large plum tomatoes, quartered
1 large red bell pepper, quartered
1 large onion, quartered
1 head garlic
3 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
½ cup shredded fresh basil
4 ounces goat cheese (chrevre), crumbled
6 prepared crêpes (9-inch)

Preparation

Cut the eggplant into 1-inch cubes and the zucchini into ¼-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a ¼-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
Spoon about ½ cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minute.

Nutrition Information

Calories: 273 Fat: 15 Carbohydrates: 26 Fiber: 6 Protein: 10

3.2.2089

Be sure to check out all of the other great dishes inspired by Sara Moulton’s Everyday Family Dinners that the Sunday Supper participants made this week and join in our weekly twitter chat tonight (Sunday) from 7-8pm to chat with Sara!

Breakfast for Dinner:

Family Dinners:

Spectacular Sides and Salads:

Don’t Skip Desserts and Drinks:

You can also follow Sara Moulton and her recipes on www.saramoulton.com, as well as on Facebook and Twitter.

www.foodandwineconference.com

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RESTAURANT REVIEW: CAFE ZUPAS {the only place I’ll willingly eat soup in 100+ degree weather}

My husband and I were recently invited to a Cafe Zupas Grand Opening event here in Utah and I thought this would be a fantastic time to review one of my favorite restaurants.

Here’s my disclaimer: I’m a mom. I am on a budget. Once upon a time my husband and I went to restaurants that didn’t have a Play Place but 4.7 children later, those days are long gone. That being said, when we do have the rare chance to go out by ourselves, we tend to not gravitate to the 5 star restaurants where you have to dress up and Google words from the menu to know what they are. You with me?

Get the Dr. Vanilla Berry. YUM.

That being said, let me introduce you to Cafe Zupas if you haven’t already had the privilege of eating there! We like fresh, creative food that is delicious and doesn’t break the bank. Cafe Zupas fits the bill perfectly. They offer soup, salads and sandwiches that are made right before your eyes. It’s the small things that seem to impress me at Cafe Zupas~ the fact that they use Muenster cheese on their sandwiches {my favorite!}, the free freshly baked bread and chocolate covered strawberries with every meal and the Italian soda shots at the drink counter.

The desserts are incredible~ I honestly spend more time deciding which dessert I’ll get than I do deciding my dinner. Don’t ask me my favorite- I love them all equally. So good!

Here was our dinner this last time we went: mushroom bisque soup, chicken chop salad, shanghai chicken salad and the California turkey sandwich. Our desserts were the salted caramel creme brulee and a rocky road brownie.

What a good sport my hubby was!

You know that soup must be incredible if a 7-month pregnant woman is willing {and excited} to eat it in 100-degree weather! It really is delicious. So delicious in fact that I tend to make copy-cat recipes and post them here on this blog… like the Wisconsin Cauliflower Soup one. Mmmm…

If you live in Utah, Arizona or Nevada, check out the full Cafe Zupas menu here and find a location near you to try it out!

If you don’t, you should head on over to the Cafe Zupas blog where they post tons of great recipes!

**Disclaimer: This is not a sponsored post. Cafe Zupas offered my husband and I a free meal at their newest location here in Utah because I also blog over at www.UtahDealDiva.com. Nothing was expected in exchange for the free meal, but it’s once of my favorite places to eat, so I opted to post here anyways. It’s really so good~ if you have one near you, make plans to eat there soon!