Posts Tagged ‘Mixing Bowl’

Fall Into the Woods: Trail Mix Recipe

Monday, August 31st, 2015

National Eat Outside Day falls on the last day of August. And speaking of fall, autumn is rapidly approaching. If you want to get specific, the fall equinox this year lands on September 23rd at precisely 4:21 a.m.
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National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

–          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

–          1 red onion, thinly sliced

–          ½ cup fresh mint, minced

–          3 cucumbers, cubed

–          8 oz crumbled feta cheese

–          1 heaping tsp cayenne pepper

–          1 tsp black pepper

–          2 tablespoons lime juice

–          2 tablespoons red wine vinegar

–          ¼ cup extra virgin olive oil

–          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?

May is National Burger Month!

Friday, May 3rd, 2013

Did you know that May is National Burger Month? That’s right; you’ve got a whole month to celebrate delicious, juicy burgers. And why not? It’s America’s favorite food after all. Here at Pacific Merchants, we’re celebrating burger month by throwing a burger party. 270125_238766996140933_8032478_n

Now, the first step to any great burger party location. We suggest sprucing up your patio and grilling and partying outside.  In need of a spring style fix? Just set your table with designer placemats from Pacific Merchants. They’re weatherproof, water proof, and they come in bright cheerful colors. Plus, they complement our Acaciaware ® trays, bowls, and serving pieces. Pick a bright cheerful color like orange, yellow, or green to really make your table pop like spring has sprung. Bonus: Colors like orange and yellow actually make people hungry (it’s why they use them in restaurants a lot.) So you’ll really whet their appetites just by setting the table. Who knew it could be so easy?

21192_504466239619938_1692162355_nAlong with setting the table, you need to decide on what else you’re serving. Now, burgers are definitely the main attraction here, but consider a nice green salad, some fruit, and maybe even a whole grain side dish. That way, even if you’ve got people who can’t eat burgers, you’ve got something for everyone. Also consider putting out a spread of veggies and dip. We suggest serving up sides in some of our Acaciaware ® chip and dip trays. I mean, look how great food looks in them! We’ve got plates, serving bowls and even sectioned pineapple trays, so no matter what sides you’re serving, we’ve got you covered.

Now for the meat of the meal: that burger we’re celebrating all month! Think about your audience. Do they eat meat? Do they avoid red meat? Are they vegetarian? We’ve got a killer hamburger recipe below, but if  you need a great turkey burger recipe, we suggest this one from our friends at Real Simple. It’s the juiciest turkey burger ever. If you’re desperate for a delicious veggie burger, head on over to The Kitchn.  But if you’re like us and you want an all American beef

Juicy Beef Burgers ( Makes 4)thick-burger-mld108880_vert

Ingredients

  • 1 ½ lbs ground chuck (80% lean, 20% fat)
  • 1 tbsp salt
  • 1 tbsp pepper
  • Canola oil

Instructions

  • Preheat grill to Medium High
  • Brush grates with oil
  • Gently form beef into 4 patties, about 4 inches in diameter. Be careful to only pack your beef loosely
  • Generously season each side with salt and pepper, forming a crust.
  • With your thumb, make a dent in the middle of each burger patty. This will keep the burger from shrinking too much while cooking
  • Grill for 3 minutes
  • Flip (top with cheese if you want) and grill for another 4 minutes to medium rare. Cook longer if you want a more well done burger
  • Serve with your favorite toppings.

So what do you do about toppings? Do a survey among your guests ahead of time or just pick your favorite 8. Include the basics like lettuce, tomatoes and onions, but also include some more unusual ones like grilled pineapple, fried eggs, caramelized onions, and guacamole. And don’t forget the condiments. Consider ketchup, mustard, ranch, and barbecue sauce are the basics, but what about bacon, blue cheese, or roasted garlic sauce?  Set them out buffet style and let your guests assemble their own dream burgers. It’s fun, it’ll get people talking, and having all those toppings spread out buffet style is like having really delicious table décor. Here are some of our favorite serving trays for toppings and condiments

 

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From Left to right we have our acacia plate, great for burgers, our baguette tray and bowls, great for guacamole, salsa, and caramelized onions , and our condiment set is great for sauces like ketchup and mustard. Our pineapple tray is great for stuff like grilled pineapple, tomato slices, lettuce, and onions!

Oh, one other thing! Don’t forget hamburger buns. I speak from experience.

We hope that everyone out there has a great time celebrating National Burger Month this May. Let us know what you did to celebrate America’s favorite food! We’re sure you’ll inspire us to throw another burger party later this month. But don’t worry, the whole month of May isn’t going to be unhealthy for us. It’s also National Salad Month!

Are you as psyched about burger month as we are? If so, send your favorite bbq sauce recipe to [email protected]! The winner will receive a $25 gift certificate to our website. Since Burger Month is the whole month of May, you have until May 31 to enter.

Christmas is Coming, Guess Who’s Feeling Warm Inside!

Monday, November 14th, 2011

Royal Mason Cash Pudding BasinThe British Royal Christmas Pudding

Christmas Pudding is a big deal in Great Britain, even for the British Royal Household. For the past several years, Queen Elizabeth II has gifted hundreds of her loyal subjects, family and friends with Christmas Puddings prepared and presented in none other than Mason Cash pudding basins! We are proud to offer a brief and fascinating history of Christmas Pudding in the English tradition, and a tremendously long and deliciously overwrought recipe for same.

Happy Holidays!

Family recipes for Christmas Pudding are often closely guarded secrets, handed down from generation to generation. Many are based on the Royal family’s Sandringham recipe – rich with dried fruit and spices, some include nuts, grated apple or carrot – harking back to years when sugar was scarce.

The first Sunday in December is ‘Stir-up’ Sunday, the day when the best puddings are begun. It’s already time to roll up your sleeves and think about making the Christmas pudding. Some cooks go so far as to prepare it six months to a year in advance. In the old days, it was traditional for everyone in the house to come into the kitchen and give the batter a stir while making a wish. The puddings are cooked, cooled and tucked away in a dry place to wait for their final steaming on Christmas Day when they will be turned out onto a handsome dish, decorated with a sprig of holly and wreathed in blue flames from a generous dousing of warmed spirit.

It seems as if all of Fortnum and Mason’s stock goes into the recipe: currants, raisins, sultanas, almonds, candied fruit, ginger…. There may also be cherries and citron, or one of the two, or neither, depending on the recipe. Some chefs add to the mixture a diced russet apple and a grated carrot.

Tradition dictates that six objects be found in the pudding: two rings to bring love, a sixpence as a sign of prosperity, a trouser button for the bachelor, a thimble for the spinster, and a little pig who will determine the glutton at the table. The tradition of hiding silver coins in the pudding is a link to earlier days in English and Scottish courts when the leader of the Christmas revels was chosen on Twelfth Night by finding a bean hidden in the pudding

At the end of Christmas Day, after having listened to the Queen’s Christmas Message, the plum pudding is brought out to be enjoyed for tea on the stroke of five, as one raises a drop of port to toast the Queen!

The presentation is a festive affair. Dickens describes the arrival of the Christmas pudding in “A Christmas Carol”:

“Mrs. Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre. Oh! The marvelous pudding!”

All guests receive a slice with a little dancing flame so that they can make a wish before it goes out.

Countrywide, brandy butter is served with the pudding alongside cream or custard, it’s a tradition that originated in Cumbria – where the best brandy butter is still made today, a delicious blend of butter, sugar and spirit with a hint of spice.

Ingredients

– 250 g (9 oz.) sultanas
– 250 g (9 oz.) seedless raisins
– 250 g (9 oz.) currants
– 10 g (2 tsp.) candied lemon zest
– 10 g (2 tsp.) candied grapefruit zest
– 20 g (4 tsp.) candied orange zest
– 20 g (4 tsp.) candied citron
– 125 g (4 oz.) candied cherries
– 60 g (2 oz.) blanched almonds
– 60 g (2 oz.) chopped almonds
– 500 g (18 oz.) chopped suet
– 250 g (8 oz.) rye bread crumbs
– 125 g (4 oz.) brown sugar
– 1/2 tsp. powdered cinnamon
– 1/2 tsp. grated nutmeg
– 1/2 tsp. ginger
– A pinch of salt
– 4 tbsp. brandy
– 250 ml (1 cup) milk
– 30 g (2 tbsp.) butter
– 6 large eggs, lightly beaten
– 125 g (4 oz.) flour
– 2 tbsp. baking powder

Brandy butter

– 250 g (9 oz.) unsalted butter
– 250 g (9 oz.) icing sugar
– 50 ml (2 oz.) brandy
– Grated zest of 1 orange (optional)

Method

Quick method (only 7 hours!)
1. Chop the raisins, currants, cherries, candied fruit and peel;
2. Place all the dry ingredients into a large non-reactive bowl and combine; add the other ingredients and mix until thoroughly blended;
3. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side; pour the mixture into the basin and enclose by folding in the four corners of the cloth; top with a piece of buttered parchment; cover;
4. Place the pudding in the oven in a pan half-filled with water or in a steamer on the stove top; cook for 6 hours at a bare simmer, checking the water level from time to time;
5. Remove the pudding from the pan and let cool;
6. Cover with a fresh cloth and parchment; replace the cover or wrap in aluminum foil and let ripen in a cool spot (not refrigerated) for at least one month. It will be even better if it ages longer!
7. On Christmas Day, return the pudding to the oven or steamer (as described in step 4) for 3 to 4 hours; unmould;
8. Flambé with brandy or cognac and serve hot with brandy butter.

Longer method… 216 hours! (7 days macerating time)

1. Chop the raisins, currants, cherries, candied fruit and peel; pour 1 litre (4 c.) of rum over top and let sit for 48 hours; drain, reserving the rum;
2. Combine all the ingredients except the eggs; add 200 ml (generous 3/4 cup) of the reserved macerating rum and the juice of an orange and a lemon; cover the bowl with a cloth moistened with rum and let sit 7 days. Stir the batter once a day, adding a little rum if necessary to keep the batter soft;
3. If the batter becomes too stiff, thin it with a small glass of old ale; if the batter is too thin, add a little flour and mix gently; continue with the recipe (above). As adapted from worldwidegourmet.com

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Bake Paska- Ukrainian Easter Bread

Friday, April 8th, 2011

Ukranian Easter Bread

Paska is a very popular, slightly sweet egg bread, consumed throughout Eastern Europe in countries such as Ukraine, Russia, and Poland as part of Easter celebrations. Each country’s recipe differs slightly from the recipes used in other countries, but the symbolism associated with the bread tends to remain the same.

Not only is Paska baked throughout Eastern Europe, but those who enjoy it also decorate the top by arranging pieces of dough into designs prior to baking. Detail ranges from braiding, rosettes, and crosses, to more ornate styles. Try out our recipe for Ukranian Paska, and have fun decorating the top however you like!

Braided Paska

Paska Recipe

Ingredients:

  • 1/2 Cup Sugar plus 1/2 Teaspoon Sugar
  • 1/2 Cup Lukewarm Water
  • 1 Package active dry yeast
  • 1 1/2 Cups milk
  • 2 1/2 Cups plus 5 cups all purpose-flour
  • 3 Large eggs, beaten
  • 1/3 Cup melted butter
  • 1 1/2 teaspoons salt

Directions:

  • Scald the milk and set aside so that it can cool to a lukewarm temperature. Dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand 10 minutes.
  • Combine the yeast mixture with scalded milk and 2 1/2 cups flour. Beat until smooth. Cover and let rise until light and bubbly
  • Add eggs, 1/2 cup sugar, melted butter, salt and 4 1/2 to 5 cups flour to make a dough that is not too stiff nor too slack. Knead until dough no longer sticks to the hand and is smooth and satiny (approximately seven minutes in a mixer, but longer if done by hand). Place in a greased mixing bowl, turn to grease both sides. Cover with greased plastic wrap and let rise until doubled. Punch down and let rise again.
  • Reserve 1/3 of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan. Now shape the reserved dough into decorations of choice (swirls, rosettes, braiding, etc.). Cover the pan with greased plastic wrap and let rise until almost doubled.
  • Heat oven to 400° Fahrenheit. Brush bread with 1 large egg beaten with 2 tablespoons of water. Bake 15 minutes. Reduce temperature to 350° F. and bake an additional 40 minutes or until an instant-read thermometer registers 190° F. If necessary, cover the top of the bread with aluminum foil to prevent the bread from over browning. Remove from oven and turn out onto wire rack to cool completely.

CeeCee’s “Secret” Brisket Recipe

Thursday, April 7th, 2011

Brisket is one of the mainstays of any Passover meal, and traditional family recipes are often guarded with the vigilance of Fort Knox gold, or emergency nuclear codes.  So try and keep this one a secret, okay?

Try our Brisket recipe this Passover! Yum Yum!

CeeCee’s Barbecued Brisket

Ingredients:

  • 4 to 5 pound brisket, trimmed
  • Garlic cloves
  • Beef stock, to taste
  • 3 large onions, two sliced, one diced
  • 2-3 tablespoons olive oil
  • 1 teaspoons salt
  • freshly ground black pepper, to taste
  • ½  teaspoon onion powder
  • ½  teaspoon garlic powder
  • ½ cup ketchup
  • ½  cup chili sauce
  • ½ teaspoon liquid smoke
  • ½  cup brown sugar
  • 1 California bay leaf

Directions

  1. Preheat oven to 475° F.
  2. Heat Dutch oven on stove top and add olive oil. When oil begins to sizzle, add brisket and brown on all sides, turning with tongs to ensure an even seal to meat that will retain juices during roasting. When brisket is browned, remove to a plate and set aside. Add garlic to Dutch oven and sauté until golden brown. Add 2 sliced onions and sauté until translucent.
  3. While onions and garlic sauté, combine ketchup, chili sauce, onion powder, garlic powder, liquid smoke, bay leaf, and brown sugar in medium sized mixing bowl to make barbecue sauce.
  4. Return brisket to Dutch oven and set atop onion and garlic mixture. Cover the brisket completely with barbecue sauce.  Place cooking vessel in oven and reduce oven temperature immediately to 300°. Cover and cook for 2 hours, checking occasionally to make sure there is sufficient liquid in the cooking vessel.  There should be about ½ an inch of liquid at all times, to keep the meat moist. Add beef stock, to increase liquid content as needed.  Remove brisket from oven after two hours and let roasted meat cool for ½ hour on a cutting board or rack lightly tented with foil.
  5. While brisket is cooling, sauté diced onion until lightly golden. Set aside. Remove sautéed vegetables from Dutch oven and strain remaining cooking liquid into a degreasing cup. Clean out Dutch oven, and prepare for re-use.
  6. After brisket has rested for ½ hour and is cool enough to handle, carve into thin slices while maintaining shape of roast. Return to cooking vessel, cover roast with freshly sautéed onions, and degreased barbecue sauce. Return to oven and bake until very tender but not falling apart, another 2 to 3 hours.

It’s Strawberry Season!

Wednesday, April 6th, 2011

The Rise of Strawberry Popularity

First bred in Brittany, France in approximately 1740, strawberries are one of the world’s most popular fruits, and are especially popular in the United States. Used around the world in preserves, juices and pies, the United States is first in strawberry growth, growing 1.1 million tons of the fruit in 2008 (Mexico was a distant second with 207,485 tons).

Strawberries and Your Health

According to a recent study in the American Journal of Clinical Nutrition, strawberries are third only to blueberries and walnuts in terms of antioxidant capacity. Strawberries are also a very healthy way to indulge a sweet tooth, as one cup (144 grams) of strawberries contains only 45 calories (on average) and is high in Vitamin C and flavonoids (which give strawberries some of their antioxidant properties).

Strawberry Shortcake Recipe

Thanks to the California Strawberry Commission for this wonderful recipe for their “Fresh Strawberry Buttermilk Shortcake,” you can visit their website for more information about this wonderful fruit!

Ingredients:

  • 2 Cups of Flour
  • 1/4 Cup of Sugar
  • 1 Tbsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/2 Cup Butter
  • 1/2 Cup Buttermilk
  • 1 Tsp. Grated Lemon Peel
  • 2 Eggs, Divided
  • 2 Pint Baskets of Fresh Strawberries (Stemmed and sliced)
  • 1 Cup Whipping Cream (we recommend fresh whipping cream), whipped and sweetened

Directions:

  • In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse meal.
  • In a small mixing bowl blend buttermilk, lemon peel, one whole egg and one egg yolk. Stir into the flour mixture to make a soft dough. Divide dough into six equal portions.
  • On a floured board, pat each portion of dough into a three-inch circle, and place on greased baking sheet. Brush generously with the remaining egg white, beaten. Sprinkle generously with additional sugar.
  • Bake in 450° Fahrenheit oven for 10-12 minutes (until golden). Remove from pan and cool on rack.
  • Sweeten strawberries, to taste (*author’s note: you may want to macerate your strawberries, depending on your preferences).
  • Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream.

This recipe yields six servings.

Celebrate Spring With Pineapple Upside Down Cake!

Monday, March 21st, 2011

Happy Spring! Since March 20th is the first day of Spring for 2011, we felt it was the perfect time to share a fresh and fruity baking recipe. Pineapple is in season this month, making Pineapple Upside Down Cake the perfect choice for those looking to make an old favorite, or, for those who’ve been a little less curious in the past, explore a new one altogether.

Ingredients:

  • 1/2 ripe, medium pineapple (Peeled, cored, eyes removed and sliced into 1/2-inch rounds- approx. 4-5 slices)
  • 3/4 cup unsalted butter
  • 3/4 cup brown sugar
  • 14 pecan halves
  • 1 cup cake flour (not self rising)
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract
  • 1 tbsp. dark rum
  • 4 fresh cherries (halved with pits removed)

Directions:

Melt four tablespoons of the butter in a 10-inch skillet (preferably cast-iron), over medium heat. Add brown sugar, stirring to combine. Increase heat to medium-high until the mixture begins to bubble, approximately two minutes. Arrange the pineapple slices in a pattern in the skillet and cook for two more minutes, or until the mixture turns an amber-type color. Turn the pineapple slices over and remove pan from heat. Arrange the pecan halves in between the rings, and set pan aside to cool slightly.

Preheat oven to 375 degrees Fahrenheit.

In a Medium Mixing Bowl (we recommend our Mason Cash Size 12) combine the flours, baking powder, baking soda, and salt.

Inside the bowl of an electric mixer, cream the remaining 1/2 cup butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing only until incorporated. Add the flour mixture and the buttermilk alternately in three steps, mixing at a low speed until each portion is just combined. Stir in the vanilla and rum.

Spoon the mixture over the pineapple slices within the skillet, bake in the center of the oven until golden brown and a tester comes clean, approximately 35-40 minutes.

Cool the cake on a wire rack for four minutes, run a knife around the edge of the cake, and while wearing oven mitts, quickly transfer the cake to a cake plate by inverting the skillet over the cake plate. Carefully replace any fruit from the skillet, if necessary, and arrange the fresh cut cherry halves in center of the rings.

Recipe courtesy of Emeril Legasse

Pacific Merchants supports Choice Eats and the Slow Food Movement

Friday, February 11th, 2011

Pacific Merchants is pleased to support The Village Voice’s annual “Choice Eats” event, which benefits the Slow Food Movement.

About Choice Eats

Founded in 2008, Choice Eats is an annual event hosted by The Village Voice, which benefits a different charity or organization annually. This year, Choice Eats will benefit Slow Food NYC, a local chapter of Slow Food. All restaurants and chefs invited to participate in this event have been reviewed by Robert Sietsema, The Village Voice’s resident food critic and occasional Gourmet Magazine contributor. Event guests will not only be able to sample some of the most delicious foods from the five boroughs, but will also be treated to complimentary wine, beer, and alcohol pairings from sponsors such as Michael Collins Irish Whiskey, Abita Beer, Stella Artois, Jagermeister, Prairie Organic Vodka, and Flying Dog Brewery, just to name a few.

For a full list of the sweets, eats, and food trucks that will be featured at the Fourth Annual Choice Eats event, click here.

About Slow Food

The Slow Food movement was developed in 1989 “out of the need to counter the rise of fast food and fast life,” as well as the apathy that people now have for what they eat and where it comes from. Slow Food now boasts over 100,000 members and 1,300 “convivia” (local chapters) worldwide who are dedicated to producing, as well as sustaining, quality foods. Slow Food can be found in 153 countries throughout the world, and even if you don’t have the time or means to become a full-fledged member, you can help support the movement by becoming a responsible consumer, (otherwise known as a “co-producer“).

Pacific Merchants Gets Involved

We here at Pacific Merchants are extremely excited to become involved with Choice Eats and their support of the Slow Food movement. Whether it’s our Mason Cash line of mixing bowls, pudding basins and baking dishes, or our Acaciaware serving pieces, we feel that our products encourage people to slow down and enjoy their meals with friends and loved ones. We could think of no better partnership than to support Slow Food, as they espouse our belief in home-cooked meals made with the most sustainable foods available. It doesn’t hurt that Choice Eats will also feature some of the best of the best in New York food, as we all love some incredible epicurean exploits!

*Slow Food and Choice Eats information courtesy of their respective websites

Beating the Super Bowl Bloat with a Better Breakfast!

Monday, February 7th, 2011
Healthy Breakfast Recipe

Make Breakfast with Pacific Merchants!

Did you know Americans consume more food on Super Bowl Sunday than any other day of the year, except Thanksgiving?

If you’re one of the many who perhaps indulged a little too much during the big game, and you’re feeling a little remorseful, never fear! Pacific Merchants has a great recipe (courtesy of Weight Watchers) to share with you. The perfect size to fit in our Mason Cash one-cup ramekins,, this Breakfast Casserole is a great energy breakfast, able to pack a punch in a small serving, yet still fill you up.

Ingredients

  • 2 slices whole wheat bread
  • 3 Tbsp. Red Onion, diced
  • 3 Tbsp. Zucchini, diced
  • 3 Tbsp. Red Pepper
  • 2 Large Eggs
  • 2 Large Egg Whites
  • 1/8 tsp. table salt
  • 1/8 tsp. black pepper
  • Low fat shredded cheese, about 2 Tbsp.

Directions

  • Preheat oven to 400 degrees Fahrenheit. Lightly coat two Mason Cash 8 ounce ramekins with cooking spray. Cut a circle from each slice of bread and firmly press into the bottoms of both ramekins; set aside.
  • Lightly coat a medium saute pan with cooking spray; heat over medium high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about three to five minutes. Promptly remove from heat; set aside.
  • In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts into each ramekin. Bake, uncovered, until a knife inserted into center comes out clean (about 20 minutes). Remove promptly from oven; let sit for five to 10 minutes before serving. Yields one ramekin per serving

This is a great breakfast idea for those who are trying to get a good mix of complex carbohydrates and proteins yet still eat lightly, or who may be looking for good portion control for breakfast.


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