Easy Baked Eggs

Oh hey there!

New recipe to share today!

easy baked eggs
I’ve been making this one for a while now. It’s a great way to change up your breakfast with some fresh veggies!

You need
You Need:
-3 Eggs
-Green Pepper diced
-Onion diced
-Shredded Cheese
-Tomatoes (I used fresh ones from my parents’ garden!)
-Fresh Basil
-Salt & Pepper to taste

One:
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Crack the eggs into a greased, oven-friendly baking dish.

Two:
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Sprinkle the salt and pepper, peppers, onion, basil, and cheese over the eggs.

Three:
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Bake in an oven heated to 450 degrees until the eggs are set (about 20 minutes). I can tell when they’re done by gently shaking the dish. If the eggs don’t jiggle they’re done!

Four:
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Cut up your tomatoes while the eggs are cooling, then turn the eggs out onto a plate. Top with the fresh tomatoes and enjoy!

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I especially love this breakfast because it’s easy to change it up depending on what veggies you like or have on hand! I add diced avocados to the mix quiet often! Happy cooking!

-The Whale

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Sun Dried Tomato Pasta

Hey there, everyone!

New recipe today!

sundriedtomatopasta

I’m a huge fan of pasta… if it weren’t for the whole I’d get pretty fat if all I ate were pasta… well I’d probably eat a lot more pasta…

Anyways, this is a simple yet delicious recipe (aka the best kind!). I’m always on the look out for things I can make up for dinner pretty quickly.

You Need:
You Need
-1/2c sun dried tomatoes (in olive oil)
-1c cooked chicken breast cubed.
-1/4c fresh basil chopped
-2 cloves of garlic minced
-2c cooked pasta (I used home made!)

Cook
Like I said, this one is super easy! Heat up a bit of the oil from the tomatoes, and saute the garlic in it. Add the rest of the ingredients (except pasta) and cook stirring occasionally until it’s all heated through. Now serve over the pasta and enjoy!

yum

Well that’s all for today! Hope you guys like it!

-The Whale

June in Bloom

June in Bloom

Hello!

So it is now time for my monthly photo series! I decided to title this month ‘June in Bloom’ partially because (like usual) I have a lot of flower shots, and partially because it sounds kind of nifty…

Daisy

Flower Field
This month there are a lot of daisies in the field by my house. I enjoy this. Daisies for sure make me think of summer.
Honeysuckle
Honeysuckle is also in abundance. I love honeysuckle. It smells so sweet and reminds me of my childhood. Have you ever tried honeysuckle nectar? Its fantastic. I used to spend a lot of my time pulling apart honeysuckle blooms in order to get to the sweet nectar.
Lilly

Yellow Lilly
Lots of lilies have been blooming in our flower beds.
Basil
I bought a basil plant a few weeks ago. It’s doing well and that makes me happy! It reminds me of the origins of this blog…

-The Whale

Pizza Sauce!

Hey!

I have a recipe today! Its a pretty important one…. that’s right. Pizza sauce.

Pizza Sauce
A jar of this is just about always in my fridge. I maybe eat pizza a lot…. but hey, who doesn’t enjoy a good pizza?

Homemade Pizza Sauce:
Ingredients

This is a super simple recipe! Of course if you want to be super fancy you could use fresh roma tomatoes… but that takes much longer… I don’t usually have time for that. I feel this is a great (and much quicker!) alternative!

chop basil

First coarsely chop your basil. You could really even tear it if you don’t feel like chopping… and also if you don’t mind your fingers smelling like basil all day. It’s probably one of my favorite smells, but not on my fingers.

Directions
Now just go ahead and throw everything into a pot on the stove top. Turn the heat to medium and allow to simmer. (Tip: use a wooden spoon to prop a lid over the pot while its simmering. This will prevent any splattering that’s bound to occur when simmering.) Let this go on for as little as 10 minutes or as long as an hour or so. The longer it simmers the more the flavors infuse together, but if you don’t have the time don’t worry. It’s still tasty! When you are satisfied with the simmering time, transfer the sauce to a blender and blend until its a sauce-like consistency. Be sure to be careful. It will be hot!

pizza!
Now all you have to do is use it on your pizza! I store the rest in a mason jar in my fridge. It will last for some time! (Though mine always gets used up rather quickly!)

Enjoy!

-The Whale

Basil Cream Sauce

Hello everyone!

I have another recipe to share today! Remember the pasta I made a while back??? I said I paired it with basil cream sauce. Well. Today is the day I will share with you how to create just that!
basilcream
Adapted from here.
basil cream ingred
One:
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Bring the chicken broth to a boil in a large skillet over medium heat. Add the cream and tomatoes and cook for about a minute.

Two:
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Reduce the heat to low and add the cheese, basil, and pepper. Now just cook until its heated through.
Basil Cream Sauce

Serve over baked chicken or with pasta and asparagus!
chicken & asparagus

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This is probably one of my favorite sauces to keep around. Its just about always in my fridge and I’ve kept it sealed in a mason jar for a good month or so and it was still good! Happy cooking everyone!

-The Whale

Beet Pasta

Hello!

So. I cook a lot. I mean it. A LOT. Considering how much I cook, I decided I really ought to share more of my cooking experiences and recipes on here! Its really kind of a crime not to. Its really kind of a crime that I haven’t been sharing about it very much before now. .. Sorry about that. Honestly.

So to get on to things, I have a fantastic recipe to share today: beet noodles! I know. It sounds funny. Maybe even icky. Not to me. But maybe I’m not so average… Believe me when I say this though: beet noodles pretty much taste like normal noodles. You can’t taste the beet; they’re just healthier and prettier! (Cause they’re purple!)

noodles

So anyways:

noodlesingre

First:
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Create a ‘flour volcano’ on a clean counter top. Aka pour the flour onto the counter and make a crater in the center. Place the remaining ingredients into the crater. (I made beet juice with my juicer, but I’m sure you can buy it.)

Second:
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Slowly mix in the flour into the rest of the ingredients until it is all incorporated. Gather it all together and form the dough into a ball. You may need to add a bit of water if its too dry. Use your own judgement.

Third:
Allow the dough to rest for about 20 minutes. I know the waiting is the worst if you’re impatient like me!

Fourth:
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Roll out the dough with a rolling pin. It needs to be really thin! Think of the thickness of store bought alfredo noodles. It helped me to divide the dough in half and roll out the smaller portions at a time.

Fifth:
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Cut the dough into noodle sized strips. I used a pizza cutter for this. Then hang the noodles to dry for a bit. It doesn’t really matter what you hang them from. I used a cabinet shelf from Walmart… (nifty yes?) Allow them to dry for at least 20 more minutes or up to a few hours.

Sixth:
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If you’re using the noodles right away then go ahead and cook them in boiling salted water for about 5 minutes. Just taste one to tell when they’re ready! If you’re not using them right away then I would suggest freezing them.

Last:
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Strain the noodles (aren’t they pretty??) and create whatever dish you intend to use them for! I mixed mine with baked chicken breast and asparagus and topped it all with basil cream sauce! (recipe to come!) So yummy!

I hope you guys liked this post because I intend to post a lot more cooking posts in the future!

-The Whale

Watermelon Basil Popsicles!

Hey there!
So I finally got to put my herb garden to use! [The basil at least!]

I was inspired by a local business downtown Cincinnati, OH where I work called Steetpops that makes gourmet popsicles and sells them out a little cart at the Flea market and other events. They have great flavors such as Strawberry Mint, Peach Ginger, Chocolate Chili Pepper, and of course my favorite, Avocado! I liked the idea of mixing fruit and herb, so I searched the internet for exciting recipes I could make with my herbs. The one I picked was Watermelon Basil. I did however tweak the recipe. The original wanted me to simply put all the watermelon and basil in a blender, but the maker stated that most of the watermelon pulp ends up at the bottom of the popsicle. The popsicles also had pieces of basil leaves frozen in them, and I wasn’t too fond of the idea of leaves being in my treat. So instead, I decided to make a Basil Simple Syrup, and I also crushed the watermelon to extract the ‘juice’ so there wouldn’t be pulp. The result? Delish!

WATERMELON BASIL POPSICLES

2 cups watermelon juice
1/2 cup basil simple syrup [bring a handful of muddles basil leaves, 1/2 cup sugar, and 1/2 cup of water to a boil. Strain out leaves and cool.]

Mix ingrediants, pour into popsicle molds or paper cups and freeze.
Thats all there is to it!
-The Whale

Herb Garden Week 8!

Hello!
It is past time for an herb update! I have been rather lazy this week!
I am pleased to inform you that I finally got around to using one of my herbs just a few hours ago; watermelon basil popsicles! They are currently in the freezer, and I will definitely be posting about their outcome, so be on the lookout!
So I am going to do what I did last week and simply just post the updated pictures of my garden and skip the detailed captions.





I don’t know if you can see, but a new sprout has randomly appeared in my rosemary section… I don’t want to get my hopes up, but I am keeping my fingers crossed!
Well there you have it. Week 8 complete.
-The Whale

Herb Garden Week 7

Hello there :] tis time for an herb garden update.
It is now week 7 of my herb garden growing experience. Everything seems to be going well so far, so I believe I will leave out most of the discriptions of progress and just post the pictures if thats ok with you? yes? ok.





I do have one thing to say about my single ‘rosemary.’ Yes, I am an idiot. I have seen rosemary before, so why did it take me so long to figure out that my ‘rosemary’ is not rosemary at all. In fact it is another basil plant that somehow made it into the rosemary/dill bowl. Now I am rather upset at the fact that instead of just one rosemary, I indeed have none. :[ Sad day in my heart.
Well, that concludes my herb garden update.
-The Whale

Can I Use These Yet?

Hello all! Welcome to my blog! :]
It is now week six for my herb garden, and time for an update. I have been watering my herbs several times a day as of late due to the hot summer weather.

Of course the basil is still doing very well. My only concern is a few leaves that have appeared to have been munched on by evil little bugs!

The catnip is also a hit. Not being able to wait any longer, I plucked a few leaves to present to my kitty. She seemed very interested, so I rubbed a bit on her scratching post. She rubbed all over it and laid next to it for about an hour!

The cilantro and oregano are coming along. They are still growing slowly, but growing nonetheless.

The cilantro and chives are also coming a long well.

Well, the dill is doing decent. I still have one rosemary. One GIANT rosemary. It has gone through a major growth spurt recently and now towers considerably over the dill sprouts. Speaking of dill, I recently have been going through an egg salad phase having discovered [and tweaked] a great recipe! Of course this recipe uses dill, so I am most anxious to try it with fresh dill rather than than the dried I have been using.
Well, there you have it. Be sure to check back next week for a new update!
-The Whale