I was reading a food article the other day and found three recipes I want to try, I probably never will lol I have an unfortunate habit of collecting recipes and never using them, but in case any of you also like to collect recipes, or actually ya know, try out recipes, I thought I’d share them. 🙂
They all require a slow cooker, consider yourself warned! lol
(1) Eggs In Purgatory
Serves 6
1 tbsp olive oil
1 large onion, diced (about 2 cups)
1 jalapeño pepper, seeded and finely diced
2 garlic cloves, minced
2 tsp smoked paprika
1 tsp cumin
1/2 tsp salt
796-ml can diced tomatoes
1 tbsp tomato paste
6 eggs
2 tbsp chopped parsley
6 thick slices bread, toasted (optional)
Instructions:
- Heat a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more min. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.
- Make 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more min. Sprinkle with parsley. Serve over toasted bread.
Nutritional Information:
Calories 145
Protein 8 g
Carbohydrates 12 g
Fat 8 g
Fibre 3 g
Sodium 432 mg
Excellent source of Vitamin B12
(2) Cheese and Mushroom Strata
Serves 6
Ingredients:
1 tbsp olive oil
227-g pkg sliced cremini mushrooms
5 thick slices day-old Italian or sandwich bread, cut into 1-in. pieces (about 5 cups)
2 cups grated gruyere or Jarlsberg cheese
8 eggs
2 1/2 cups milk
2 tbsp finely chopped thyme
1 tbsp Dijon
1/4 tsp salt
Instructions:
- Heat a non-stick frying pan over medium- high. Add oil, then mushrooms. Cook until mushrooms are soft and liquid has evaporated, 5 to 6 min.
- Line bottom and sides of slow cooker insert with 1 large piece of foil. Lightly spray with oil. Cover bottom of insert with one third of bread. Evenly scatter half of mushrooms over bread. Sprinkle with one third of cheese. Repeat with half of remaining bread, remaining mushrooms and half of remaining cheese. Top with remaining bread.
- Beat eggs with milk, thyme, Dijon and salt in a large bowl. Pour over bread. Season with fresh pepper. Gently press down bread to soak up more egg mixture. Sprinkle with remaining cheese. Cover and cook 8 hours on low.
- Open lid and let stand for 15 min. Use oven mitts to lift the foil holding strata out of the slow cooker. Transfer to a serving dish. Serve with Simple Salad.
Nutritional Information:
Calories 191
Protein 14 g
Carbohydrates 20 g
Fat 5 g
Fibre 1 g
Sodium 638 mg
Good source of Zinc
(3) Gingery Chicken Congee
Serves 6
Ingredients:
4 cups water
900-ml container chicken broth
3/4 cup jasmine rice, rinsed
6 skinless, boneless chicken thighs, trimmed and cut into 1-in. pieces
2 tbsp minced ginger, plus more for garnish
1 tbsp dark sesame oil
2 green onions, thinly sliced
tamari or soy sauce, optional
crispy shallots, optional
Instructions:
- Combine water with broth, rice, chicken and ginger in slow cooker insert. Cover and cook 8 hours on low.
- Scoop out and discard any brown foam around edges of congee, then stir in sesame oil and green onions. Season with fresh pepper. Garnish with additional minced ginger, tamari and crispy shallots.
Nutritional Information:
Calories 191
Protein 14 g
Carbohydrates 20 g
Fat 5 g
Fibre 1 g
Sodium 638 mg
Good source of Zinc
All of these recipes are from www.chatelaine.com under the Recipe Tab, they are all considered breakfast recipes but I don’t see why you couldn’t eat them as any other meal, food is interchangeable right? 😉
The Amazing Shrinking Woman 
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