eggland’s best: kale & eggs

It should come as no surprise that I love eggs. I’ll eat them anytime of the day, in just about any way shape or form and with just about anything. Sweet or savory, eggs are a staple in my diet.

Eggland’s Best sent me a coupon for a dozen eggs and a Flip Cam to share an egg recipe with you all. So exciting! When I thought about my favorite ways to have eggs I struggled a bit but decided on a simple, delicious and healthy meal and one of my favorites, kale & eggs.

You’ve probably seen Eggland’s Best eggs in the store before but what makes them different is that the hens are fed an all-vegetarian diet with healthy grains, soybean oil, flax seed etc. which in turn produces an egg that is nutritionally different and has less saturated fat, more vitamin E, B12, D, Omega 3’s and more lutein when compared to ordinary eggs. (I’m not sure what qualifies as an ordinary egg)

Enjoy the video and please don’t judge me too harshly! :)

bacon & onion tart

I’ve always loved a good tart. (Thankfully my photography/blogging skills have improved a bit from the last one too!)

Using puff pastry makes things so easy – in addition to tasty – and when it’s topped with caramelized onions and bacon? Well, I’d say it’s about perfection. You’ve got a buttery, flaky crust, sweet onions, salty bacon and a touch of cheese for good measure.

The toppings can be made ahead which I find ideal, especially if you’re eating it after a wine tasting. ;) I can assure you though, that it will taste great with or without wine. ;)

Bacon & Onion Tart 2-3 main servings, 6 appetizer portions – inspired by Bon Appétit

  • 1 sheet puff pastry
  • 4 slices bacon (I used duck bacon because it is what we had, but regular bacon would be just as lovely)
  • 2 yellow onions
  • 1/2 cup white wine
  • 1 Tbsp olive oil
  • pepper
  • 1/2 cup shredded Parmesan

Remove puff pastry and let thaw for about 40 minutes. (Do not microwave to try to speed this process, I’ve tried – it doesn’t work!)

Cook bacon in large pan until crisp. Remove bacon and reserve about 1 Tbsp bacon drippings in pan for onions. When cool, slice bacon into pieces.

Cut onions into 1/4″ slices. Add onions to hot pan and let cook down, stirring occasionally for about 15 minutes. Add wine to pan and let all liquid evaporate, stirring occasionally for another 15-20 minutes, until onions are golden brown and caramelized.

Pre-heat oven to 375° F.

Spread pastry on lightly floured baking sheet. Drizzle with olive oil and season with pepper.

Layer onions, Parmesan and bacon over pastry.

Bake for about 30 minutes, until crust is golden brown.


ask the nutritionist: day of whole grains

It shouldn’t come as a surprise that most Americans are lacking in the whole-grain department. But it really isn’t that hard to fit whole grains in your diet! It is recommended that we should be eating at least 3 servings of whole grains/day. I say there’s no reason that most of your grains can’t be whole ones.

Whole grains are nutritionally superior to their white counterparts for a number of reasons: they are higher in fiber and contain more nutrients; they reduce the risks of stroke, heart disease and type 2 diabetes; they can even help maintain weight among a number of other benefits.

Serving Sizes:

  • 1/2 cup brown rice or whole grain pasta
  • 1 slice whole grain bread
  • 1/2 cup oats
  • 1 cup whole grain cereal
  • 1 small whole grain tortilla

A day of all whole grains may sound like a lot, but I promise you it isn’t! Start swapping whole grain bread for white; oats and whole grain cereals (like Barbara’s Shredded Oats and Kashi Go Lean) for sugary cereals and whole grain pasta for white. I know some of you aren’t “used” to whole grains, or may have spouses/kids who don’t “like” whole grains, but start incorporating them or using blends and before you know it, the swaps are painless! :)

While I eat mostly whole grains I still enjoy white baguettes, fresh white pasta and cookies from time to time. It’s all about what makes up most of your diet.  (For the record, I would never turn down fresh, homemade pasta.)

Here is what a days worth of whole grains looks like:

Breakfast: 1/2 cup oatmeal, prepared as directed. Try my apple cinnamon oats and get in a serving of fruits too! (1 serving)

Lunch: Brown rice – try my Brown Rice, BBQ Tofu & Kale (2 servings)

Dinner: Sesame Noodles (1 cup) with 2-3 cups mixed Asian veggies and 4 oz baked chicken. (2 servings)

Snack: Cheese and crackers. Mary’s Gone Crackers and Triscuits are two of my favorite 100% whole grain crackers! Paired with some cheese and you’ve got protein and fiber. My favorite food. :) (1 serving)

See, wasn’t that easy?

I’m a huge fan of mixing up the types of grains – so don’t limit yourself to wheat – try quinoa, sprouted breads, oats, millet, etc!  And there’s no issue in all of your carbohydrates/grains are “whole” ones. I do it all the time. :)

Visit the Whole Grains Council website for more information.

tasting wine: I

It should come as no surprise that wine is my beverage (alcoholic) of choice. For the record, I’m going to have to go with water/coffee/tea for my non-alcoholic beverage of choice. It may be a surprise (or not) that beyond knowing what I like – I don’t know a whole lot about wine.

Back in July, when it was nice and steamy, I attended a Macy’s Culinary Council event with Chef & Master Sommelier Andrea Immer Robinson and purchased her book, Great Wine Made Simple, because I loved her simple, no fuss approach to wine. And because I know that I should know more about wine than I do.

After recently watching Bottle Shock, I was actually inspired to read the book and simultaneously inspired to move to wine country.  In the first chapter, Andrea discusses setting up a wine tasting with the “big six” grapes – Reisling, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon and Syrah. Count me in. I promise to get over my “I only drink Cabernet” downfall.

The idea is that by tasting the different wines, side by side, you’ll really get a feel for what the grapes taste like. Sure, I’ve tried all of these varieties on their own but by trying them right next to each other really made the differences between them stand out. I also realized that white wines aren’t really all that bad. I never thought I liked Chardonnay, but it’s actually not that bad…

It would be a lot of fun to have friends over and set up the wine tasting, or at least have one other person so you can discuss things. The Taster used to sell wine so he knows all of those descriptive words (dry, blackberry, etc) but I still have no clue. Not to fear, the point of this first wine tasting is to just taste the different grapes.

You’ll need the six wines, some crackers (and obviously cheese), a lot of wine glasses and an open mind. Fill each glass with about 1.5 oz of wine and label glasses so you know which is which. You can always go back for more of your favorites, but don’t say I didn’t warn you. ;)

Swirl, smell, taste and feel the wines, starting with Reisling –> Sauvignon Blanc –> Chardonnay –> Pinot Noir –> Cabernet Sauvignon and finally Syrah.

Go back and taste the other wines to compare the flavors, the differences in feel and smell. Discuss. Drink. Eat a cracker. Drink something else. Learn and be open to new wines!

“Every professional knows that the best way to learn a lot about wine is also the most pleasant: Taste everything you can get your hands on.” – Andrea Immer Robinson

Next up, Chapter Two: Putting Flavors into Words. (I’m scared!!!)

The best part about a wine tasting at home? No makeup and sweatpants. :)