Egg Recipe

I love breakfast! It is not only the most important meal of the day, but also something I rarely skip. I am not a cereal eater in the morning. I have discovered that I need more substance! A lot of people are always asking how I make my lovely egg creations. It is really simple actually. I usually saute something for the week, then add the veggies to the bottom of a microwave safe bowl sprayed with cooking spray. Sometimes I add a little shredded 2% cheddar cheese, sometimes I don't. Then I poor Egg Beaters over the cheese and veggie mixture and microwave on high for 2-3 minutes. The egg substitute will fluff up almost like a souffle! It is sort of cool if you're into cooking. It will all come out like a nice little omelet. This week, I've been adding my omelet-like creation to Flat Out flat bread and rolling up into a wrap. This week's saute mixture was simply made with the following:

1 box frozen spinach, thawed & drained
1/2 finely diced red onion
2 finely diced Roma tomatoes
Salt & pepper to taste

1. Saute onion for 2-3 minutes on medium heat in a large skillet sprayed with cooking spray.
2. Add the tomatoes and spinach and saute for 2-3 minutes longer. Then enjoy!

You can add this simple mixture as I have or also create an egg casserole to enjoy all week. It takes a little preparation, but is well worth the healthy breakfast that will fuel your entire day!

Too Cute

This may seem like a very lame post, but I have been wanting to get pictures of these little guys for weeks. Whenever Justin and I make a trip to Super Target or Home Depot, we drive past this adorable miniature pony farm. Sometimes the ponies are close to the road for superb viewing. Other times they are on the far end of the pasture. About a month ago, we noticed that there were some new additions to the pony farm. These little guys are adorable when they are fully grown; however, they look like live stuffed animals when they are babies. It makes me think of the many times I asked for a pony for Christmas. Last night, I just happened to talk Justin in to making a trip so I could finally get a picture. He said it was okay as long as I actually blogged about it. I hope you enjoy the pictures as much as we enjoy driving past this novel little farm!

The Green Stuff

There is this salad dressing I have totally fallen in love with since moving to Kansas City. At many of our professional development trainings for school we often get food catered in from Old Shawnee Town Pizza. This place is literally up the street from our house; however, Justin and I try not to frequent our visits to this particular pizzeria too often as the food is LOADED with calories. I must say, though, I heart their salad dressing. No one really knows what it is. It is green and could really turn off someone who is afraid of green. The competing chain has a similar dressing which is known as "the pink stuff." Needless to say, I crave this dressing and had to find a healthier alternative or the Bear and myself would be indulging too much. Finally, I have found our alternative from this month's Cooking Light magazine. The recipe is from Riki Senn. I have chosen to dress my salad in mixed baby greens, radishes, corn, tomatoes, and chicken. I also exchanged the white wine vinegar in the dressing recipe for rice wine vinegar. Justin, my husband, can smell and detect vinegar from a mile away. I find he is much less apt to complain when I use rice wine vinegar. It is less acidic. Here goes! You should really try it!

Avocado-Herb Dressing
1/2 C. light mayo
1/4 C. chopped green onions
1/4 C. light sour cream
1 Tblsp. chopped fresh flat leaf parsley
1 Tblsp. chopped fresh chives
1/8 tsp. salt
1/2 peeled avocado
1 garlic clove, minced
2 Tblsp. water
1 Tblsp. white wine vinegar

Combine all ingredients in a food processor or blender. Process or blend until smooth. Store in an airtight container in the refrigerator. Yields 1 1/4 cups (serving size 1 tablespoon). Calories 19, Fat 1.4 g., Fiber .3 g., Cholesterol 2 mg.

Mmmm...Brownies

Do you ever crave a good, fudgey, homemade brownie? I did today and just happened to have all the ingredients on hand. This recipe is adapted from Cooking Light, circa October, 2006. Good news is, you don't have to feel guilty for indulging a little! I adapted the Irish Cream and only added 4 tablespoons versus the full 1/4 cup the original recipe calls for. Justin claims the brownies are too "boozy" for his taste when I use the full amount. If you decide to use the full 1/4 cup, omit the water. I also suggest using the carmel flavored Bailey's. It adds a great dimension!

Brownies with Irish Cream

1 C. all-purpose flour
½ C. unsweetened cocoa powder
¼ tsp. baking soda
¼ tsp. salt
1/3 C. semisweet chocolate chips
¼ C. butter
1 C. sugar
½ C. egg substitute
4 Tbsp. Irish cream ( I used the carmel flavored)
4 Tbsp. water
1 tsp. vanilla extract
1 C. semisweet chocolate chips
Cooking spray

Preheat oven to 350-degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa powder, baking soda, and salt into a bowl and whisk.

In a microwave safe dish, microwave chocolate chips and butter on high for 1 ½ minutes, stirring every 30 seconds. Next, add sugar, Irish cream, and water and stir. Microwave on high for 30 seconds more and stir until ingredients are combined. This will help smooth the sugar. Add the egg substitute and melted chocolate mixture to the dry ingredients and stir until combined. Finally, add the remaining cup of chocolate chips and vanilla extract and stir until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350-degrees or until a toothpick inserted in the center comes out almost clean. Cool completely before cutting and enjoy!

Pony Express Days

Easter weekend, we went to St. Joseph, Missouri and met up with Justin's dad, Doug. I think this had to of been some of the cheepest, most fun trip we have made in a long time. We originally set our expectations pretty low. Last summer, we went to Old Shawnee Days and expected reinactments with period clothing and cowboy shootouts. No such luck. Pony Express Days; however, totally delivered! They had people dressed like the Old West, Civil War reinactments, cowboy shootouts, and plenty of museums and history to explore. Not to mention, it was the 150th anniversary of the real first ride of the Pony Express! We enjoyed a parade complete with a Buffalo Bill Cody look-alike contest, toured the original Pony Express stables, and toured the Patee House which is an old hotel turned museum. All really cool stuff. Justin and I totally understand why it is one of the 1,000 places in America you have to see. We hope you enjoy the pictures and get to see it all for yourself someday.

Questions Answered

Since recently posting some of the many recipes I cook, I've encountered some good questions. Question number one, Did you take your own photos? Yes, I took my own photos with some help. It is really the food I cooked. The zucchini picture is my own, the pork and rice picture was plated by my sister, Erin, and my mother, Julie. My pictures probably will look more simplistic/rustic. I have always had a knack for cooking food, but only recently have been interested in plating. It is amazing how much better food can taste when plated properly. It is a goal to which I aspire. Question two, Are these really your recipes? Yes and no. I originally started using recipes as a foundation. For example, I LOVE good food, but did not like how my waistline started looking. So, I read and started reading about cooking "lighter" foods. They tasted okay, but needed some amp. Thus, I learned from trial and error how to marry the two. Thus came about the recipes I share. A lot of my inspiration comes from Cooking Light accompanied by Food Network, Anthony Bourdain, and other chefs I truly admire. You have to really learn to feel your food and understand some of the science. Get in the kitchen, experiment, and share. There are more recipes to come. I cook almost every night of the week; however, only started to realize that this whole plating and blogging thing takes a little bit of time and thought. I think it is my new hobby. So, be patient folks. As the school year winds down, I promise there will be more to come. Otherwise, look forward to more Nickel news. We went to Pony Express Days in St. Joseph, Missouri. Pictures will come as I figure out my new camera. Yup, we upgraded and Sara and Justin are finally figuring out the 21st Century with new cell phones to boot. Much to look forward to my friends!

A Taste of Summer

I have been so excited to share this recipe! I usually make it during the summer months; however, could not resist when we were experiencing the lovely spring weather. Here is the Mango-Coconut Rice served with Jerk Pork Tenderloin.

Mango-Coconut Rice Salad

1 ¼ cup uncooked long-grain rice
1 can light coconut milk
1 cup water
2 cups diced and peeled mango (about 2 mangoes)
1 ½ cup diced red bell pepper
¾ cup shredded carrot
½ cup sliced green onions
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh parsley (I like the flat leaf variety)
2 Tbsp. sugar
½ tsp. salt
¼ tsp. ground red pepper
¼ tsp. curry powder

Bring water and coconut milk to a boil in a large saucepan; add rice. Cover, reduce heat, and simmer for 15 minutes or until the liquid is absorbed. Next, remove the saucepan from the heat and let the rice stand with the cover on for 5 minutes. After the 5 minutes, fluff the rice with a fork. Finally, add the mango and the rest of the 10 ingredients. You can serve the rice immediately or chilled. I like to serve the rice chilled in the summer time.

Jerked Pork Tenderloin

2 ½ pounds lean pork tenderloin, use two 1 ¼ pound pieces if it is packaged in two
1 tsp. ground cinnamon
1 tsp. ground allspice
¼ tsp. dried thyme
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. cayenne pepper or ground red pepper

Preheat grill to medium heat. To create the rub, combine the cinnamon, allspice, thyme, salt, black pepper, and cayenne pepper in a small dish. Then, rub the spice mixture onto the pork loin. Grill the pork until the pork reaches 160-degrees Fahrenheit or for about 25 minutes. Remove from heat. Let the meat stand for 5 minutes then slice and serve.