Fried Eggs with Mushrooms and Kale

When people ask me what my favorite food is, I usually say french fries, chocolate chip cookies, or sushi.  But if I am being honest with myself, it is really eggs.  I love eggs for breakfast, lunch, and dinner.  I love them scrambled, poached, hard-boiled…you name it.  Which is why I am especially excited to be taking an Eggs class this term in culinary school.

One of Dave and my week night go-to meals is Fried Eggs with Mushrooms and Kale, a one pan recipe that I saw Martha Stewart demonstrating on the Today Show a while back.  It is quick, easy, and healthy.  We like kale, but really you can use any cooking greens you prefer.  We make this in our cast iron skillet since Dave has a minor obsession with it.  But any large skillet would work also.

Enjoy morning, noon or night!

Fried Eggs with Mushrooms and Kale
Adapted from Martha Stewart
Serves 4

Ingredients
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
Coarse salt
2 garlic cloves, thinly sliced
6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese (optional)

1. Heat a large, heavy skillet over high heat and add oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt.

2. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Garnish with cheese.

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Cranberry Pumpkin Bread

Admittedly, I am not one to read the newspaper for current events, but I religiously visit the Food section online of both the Philadelphia Inquirer and The New York Times. I recently came across an article on a new exhibit at the Franklin Institute called Kitchen Science. In addition to making me wonder if I am too old to attend the cooking demonstrations, it included recipes from FI caterer, Steve Poses.  A recipe for Cranberry-Pumpkin Bread peaked my interest and I remembered the extra cans of pumpkin lying around in my pantry.  This recipe is quick and easy and is great for breakfast on the go, or even as an edible gift!  Aren’t the cracks in the bread beautiful?!

Cranberry-Pumpkin Bread
Adapted from Steve Poses via The Philadelphia Inquirer

Makes 1 loaf or 12 servings

1 1/2 tablespoons finely grated orange zest or orange juice
1 cup canned pumpkin
1 cup brown sugar
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 eggs
1/2 cup unsalted butter, melted, or vegetable oil
2 cups cranberries, coarsely chopped
1/2 cup dried cranberries,  coarsely chopped
1 cup pecans, coarsely chopped
2 cups all-purpose flour

1. Adjust an oven rack to the middle position and preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch baking pan.

2. In a large bowl whisk together orange zest or juice, pumpkin, sugars, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk in eggs to combine, then whisk in melted butter or oil. With a spoon, stir in cranberries, dried cranberries, and pecans. Stir in flour until combined.

3. Pour batter into prepared pan and bake until the center is firm, risen, and slightly cracked, about 65 to 75 minutes.

Dave’s Weekend Chocolate Chip Banana Pancakes

I am a city girl through and through, but there are two things I miss from my past experience living in the ‘burbs:  1) A big jacuzzi tub and 2) a back patio where I can indulge in the laziness of a Sunday morning, while drinking my coffee and having a simple breakfast.  The next best thing are Dave’s pancakes, that I get to enjoy on most weekends.

Of all the things I can cook and bake well, pancakes are not one of them (although I have to say, it’s gotten better with the use of a griddle.)  So when Dave and I started dating, I put him to that task, and he eagerly agreed.  And that is how our weekend tradition of pancakes started.  For the first six weeks or so, he tested a new recipe every time, taking notes of the different ingredients, measurements of each ingredient, until he developed his own recipe.  It is now a household staple.

For his birthday, I even got him this handy dandy Pancake Pen, made by Tovolo, that squeezes out perfectly round pancakes.

These will be a great start to your weekend!

Dave’s Weekend Chocolate Chip Banana Pancakes Recipe
Makes 8-10 pancakes

1 1/2 cups of flour
~2 tablespoons of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
~1/2-3/4 teaspoon cinnamon
2 large eggs (1 whole and 1 egg white)
1 1/3 cups of buttermilk
2 tablespoons butter (melted and cooled)
2 teaspoons vanilla extract
3/4 banana (mashed or diced)
Chocolate Chips (amount is to your liking)

1) In a large bowl, whisk the flour, sugar, baking powder, baking soda, and cinnamon.
2) In a small bowl, whisk the egg, egg white, buttermilk, butter and vanilla.
3) Pour in wet ingredients into dry ingredients bowl, and gently stir until just combined.
4) Fold in the banana and chocolate chips and stir til batter is slightly lumpy.
Do not overmix.
5) Let batter sit for 15 minutes.
6) While batter is sitting, heat griddle to 350 degrees.  The trick to cooking a perfect pancake is to watch for the air bubbles to rise to the top of the pancake; when the top of the pancake starts to bubble, it’s time to flip it over.  Both sides should be lightly browned.

* We found out, by necessity, that substituting sour cream and milk (skim, whole, soy, almond, etc) for buttermilk made for a fluffier pancake.  If you opt for this, use two dollops of sour cream and 1 cup of milk.  Also, this recipe will work whether you use the bananas and chocolate chips or not, it’s your choice!