Breakfast-to-go

In a conversation about food at work, a coworker mentioned an "egg basket" that her friend had made.  Not only was it delicious, but it saved well and was somewhat portable.  I looked around on the internet to see if any websites had posted recipes.  I didn't stumble across a recipe I wanted to do... some used wonton squares in muffin tins and dropped in an egg.  I went with this concept but adjusted it according to Star Market's inventory, my refrigerator's inventory, and the potential for freezing and reheating.

2 packs of reduced fat crescent rolls

1 dozen large eggs

sharp cheese (I used Cabot's reduced fat)

Salt and Pepper

Bacon, broccoli, sun dried tomatoes, sauteed onion--all chopped (this is what I had in my fridge, I would also try using mushrooms, ham, green onions, spinach, and anything else you could put in a quiche or omelet)

Preheat oven to 375.  Generously spray Pam on a regular sized muffin tin.  Unroll the crescent rolls and press one triangle into each cup.  I pressed the seams together and made sure to line the whole cup as best as possible.  Bake crescent rolls in the muffin tin for about 8 minutes, until the cups are not soggy/raw.  Meanwhile, chop or shred the cheese--I used about a teaspoon of cheese per cup, but adjust to your preference.  Beat the eggs in a bowl and season with salt and pepper.  When the crescent rolls/cups come out of the oven, fill with a bit of cheese and the other add-ins of your choice.  I used different combinations of the ingredients I had.  Pour eggs on top of the toppings in the cup.  When baked, the crescent rolls did not reach the top of the muffin tin.  I filled the eggs over the the top of the crescent rolls, but not overflowing the actual muffin tin.  Put back into the oven for another 7-10 minutes until egg is cooked.  Take out of the oven, and cool for a while.  Use a knife to loosen the sides and remove from the muffin tin.  

Enjoy!

Lentil Soup

I've been trying to cook with more legumes and grains lately... it's an effort to be healthier and more economical.  While I am no vegetarian, I like going meatless a few days a week and have been trying to expand my veggie skills.  I've had a bag of lentils sitting in my pantry for quite some time now and today was the day to use them.  I read recipes from More with Less and some on epicurious.com and came up with the following...

1/2 large onion, chopped

1 large carrot, chopped

olive oil

4 cups of H2O

1 packet of Trader Joe's beef bullion

2/3 cup lentils

1 28 oz can of diced tomatoes

salt

pepper

fresh rosemary

In a soup pot, put enough oil to coat the bottom of the pot.  Heat of med-high heat and add the carrots.  As they start to cook through (about 4 min) add the onions.  Cook until translucent.  Add water, bullion, and lentils.  Bring to a low boil for 20 minutes.  Add tomatoes, salt and pepper and rosemary to taste.  I was generous with the rosemary.  Simmer for another 30 minutes.  

Makes about 6 servings.  

I was pleased.  The soup thickened as it cooked and turned out to be both tasty and hearty.  I might add some kind of starch in the future--a potato or maybe barley.  

Getting started

Welcome to my domestic adventures blog.  I love to cook and lately I've become quite crafty as well.  Someone suggested that I blog my endeavors so that I can keep track of all of the delicious and gross things I've created.  We'll see how it goes...