Edamame Hummus and Pea Shoots Wrap

My new favorite quick meal.

Edamame Hummus and Pea Shoots Wrap

1 whole wheat tortilla wrap
3-4 tbsp edamame hummus
1/4 yellow bell pepper, thinly sliced
3 inches cucumber, halved lengthwise and then thinly sliced lengthwise
1 c pea shoots
3 slices sharp cheddar

Heat tortilla wrap for 10 seconds in the microwave.
Spread hummus down the middle 1/3 of the wrap.
Layer pepper, cucumber, pea shoots and cheddar on top.
Fold over each side.
Eat.

Open-Faced Vegetable Melt

After eating shepherd's pie for lunch* I wanted something lighter for dinner. I also have been browsing pinterest too often and there is an oddly high number of grilled cheese sandwich photos. Talk about getting a craving! I wanted to make this staple comfort food healthier with lots of vegetables, thus the Open-Faced Vegetable Melt was born. Make and enjoy!

Open-Faced Vegetable Melt

1 english muffin
4 tbsp edamame hummus
2 thick slices tomato
6 slices avocado
1/3 c baby spinach
2 slices English Cheddar with Caramelized Onions (or another sharp cheese that you like)

Turn the oven to broil.
While the oven is warming up, cut the English muffin in half and place on a baking sheet.
Spread on the edamame hummus, then top each half with half of the the tomato, avocado, spinach, and cheese.
Slide pan under the broiler and, leaving the door ajar, broil until the cheese melts and starts to brown just a little bit.
Remove from the oven and serve.


*I will try to post the recipe for that in the future, I was replacing the Worcestershire sauce with substitutes, which took some "dash of this, pinch of that, drizzle of this" and ended up with me not know how much of anything I ended up putting in it.

Oh internet

So, apparently there is a conspiracy to prevent me from updating my blog on a daily basis. Enter "loss of Internet for the weekend." Well, despite the inability to post, I did not fast over the weekend, far from it. I have too many vegetables to eat! So many, in fact, that I incorporated them into my breakfast. Enter "the breakfast sandwich." It's oh so delicious and envied by other breakfast sandwiches that lack its vitamin richness. Or so we can imagine in our little world of walking-talking breakfast sandwiches. I imagine those fast food ones would be the kids getting picked on. Or, maybe I have it backwards and they're actually the popular kids and my little guy is the outcast. Good thing it's all in our imaginations. Except the sandwich; it really is tasty!

Egg and Kale Breakfast Sandwich

2 slices hearty whole grain bread, toasted
1 tbsp cream cheese
1 tsp butter
2 eggs
1/2 tsp black pepper olive oil
6 medium to small kale leaves, washed and torn in half
salt and pepper to taste

Once bread is toasted, spread 1/2 tbsp cream cheese on each slice.
Heat a frying pan over medium heat and add butter.
At the same time, heat a small cast iron pan over medium-high heat and add the oil.
Once the butter is melted and sizzling, tilt pan to spread and then crack the eggs into the pan. Break the yolks and salt and pepper "to taste."
Once the oil is shimmering in the other pan, tilt pan to spread and then add kale.
While your eggs are cooking, occasionally stir the kale until wilted. Remove from heat.
When eggs are mostly done, flip and cook the rest of the way.
When eggs are done, put kale on one slice of the bread, top with eggs and then the second piece of bread.
Eat while hot.

Breakfast Sandwiches

I assume that most everyone has had either one of those chain breakfast sandwiches or something similar. Well, my sister-in-law made her own version the other morning. When I saw her choice of meat I wondered... hard salami on a breakfast sandwich? But it was tasty. This morning, looking for a quick breakfast and seeing the fresh French bread sitting on the counter, I made a goat cheese and egg version. Breakfast sandwiches are fun and easy to be creative with, so get out your eggs, find your favorite bread, and start creating!

Jen's Egg Sandwich

1 egg
1 tsp butter or butter substitute
salt and pepper to taste
1 slice hard salami
1 English muffin
butter for muffin

Heat the teaspoon of butter in a pan.
Add egg, sprinkle with salt and pepper, cover pan and fry until the egg is cooked to your desired firmness.
Toast English muffin while egg is frying.
Butter muffin.
Once egg is cooked, place on the muffin.
Place the slice of hard salami in the hot pan and fry quickly on both sides.
Place salami on the egg, top with other half of muffin and serve hot.

Goat Cheese Breakfast Sandwich

5 inches of French bread, sliced in half
1 tsp butter or butter substitute
2 eggs
salt and pepper to taste
2 tbsp goat cheese

Heat butter in a frying pan.
Add eggs and sprinkle with salt and pepper.
When eggs are mostly cooked, flip over and cook until yolk is your desired firmness.
While eggs are cooking, spread goat cheese on the bottom half of the French bread.
When eggs are done, cut in half and place length wise on the bottom half of the bread.
Replace top half of the bread and serve hot.

You could easily add fresh basil and thinly sliced tomatoes to this sandwich. Or maybe mix some dill weed into the goat cheese before spreading on the bread. Or if you'd like to add meat, what about pan frying some prosciutto a little? Eggs go well with mustard, so you could put a thin layer of mustard on your bread, under the goat cheese. The best way to approach your kitchen is to keep an open mind. When you have an ingredient you want to use, look through your refrigerator and cupboard for the things that might go well with it. Don't be afraid to break with tradition and you'll have the culinary variety needed to expand your cooking repertoire and to keep cooking fun.