If you have a long weekend coming up (and I hope you do), perhaps you’re looking forward to it for the same reason I am—three opportunities, three days in a row, to enjoy an unhurried breakfast. What luxury!Truth be told, these scrambled eggs only take five minutes longer to prepare than the standard sort, an investment that might even be thinkable on a weekday. But those five minutes yield excellent returns: they give you a little crunch, a little creaminess, and a lot of herbaceous wake-up in your bowl. And yes, it’s really just scrambled eggs and toast, but if you have never crouton-d your toast into your scrambled eggs you are in for a nice surprise. Continue reading
Well, hello! Let’s pick up where we left off, shall we? As I recall, we were enjoying lots of good food and the people we love and life in general, and then I went on a very long vacation. I hope you did too, or that you stayed home and snuggled your family and drank hot chocolate, and that either way you’ve had a restful and happy end of one year and beginning of the next.
So happy new year! I wish you a year of good health and simple pleasures.And what, after all, is as healthy and simple as an egg? I think of the egg as a secret weapon in my kitchen: it cooks in seconds, it’s cheap and filling, it makes leftovers into a meal. And I owe another debt of gratitude to the egg: it’s the thing that got me started writing this blog a year ago today, in an effort to branch out from my cooking regimen of scrambled eggs and scrambled eggs. I’ve managed to diversify a bit this year, it’s true, but there’s still always room for a good egg in my kitchen.
Boiling an egg is an economical preparation: the shell holds it tidily, no added fat is required, and you needn’t even exert your wrist with whisking. You only need water, a pot, a few minutes of patience and, preferably, a pinch of salt at the end. You can leave the yolks soft to smear over toast or cook them through to creamy perfection for a composed salad. Continue reading
You probably imagined that I’d move on from oatmeal after yesterday’s savory Oatmeal with Mushrooms, Parmesan, and Thyme. I mean, two days in a row? Oatmeal?! That just isn’t done.
Oh, but I’ve never been one to play by the rules. At least not always. Well, at least not that one rule that I just made up about the acceptable frequency for discussing oatmeal. In any case, I give you one last savory oatmeal to get you through the winter.
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I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more. Now I wish that I had counted, so we could celebrate that 1,000th pot properly. It’s coming soon, if it hasn’t already come and gone unnoticed.
Oatmeal is good for you, I know. And I love oatmeal. Oatmeal with berries, apples, bananas, raisins. With brown sugar, maple syrup, butter, peanut butter. I like a sweet bowl of oatmeal as much as the next person. But you know what else is good for me? Variety. I can’t get enough of these savory oatmeal combinations right now. So did you make the Savory Oatmeal with Curry, Greens, and Caramelized Onions? Did you make the Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg? Am I getting to be a broken record here? Good news, friends, I’ll be moving on soon, I promise. To…sweet oatmeal!
You guys are the best! All day today, I felt like we were all standing around in the kitchen together, chatting about how to pull off a last-minute Thanksgiving dinner. It’s easy, you reminded me. Stuff a winter squash, roast some veggies, make a soup or a good salad, put out cheese or olives. Easy is perfect. And just as perfect were the reminders that it’s not the food that makes a holiday special; it’s the excuse to gather as a family and enjoy each others’ company.
And…that’s good. Because we arrived to find our rental-with-kitchen unsavory, and decamped to a hotel suite with only a mini-bar fridge instead. So no kitchen, no Thanksgiving cooking. We’re going to have our Thanksgiving dinner this weekend instead, back in Seattle. Which I already have planned now, days in advance—I’m so uncharacteristically organized! But seriously, thank you–I am so lucky to have met so many wonderful cooks and epicures and readers and writers in this little place called the internet (interwebs?) and I’m thankful to know you all.In celebration of life with a mini-fridge, and especially for those of you on the road this weekend, I’m sharing my favorite hotel-room breakfast today. Continue reading
After all five of us have eaten an apple a day, and we’ve made gallons of applesauce, tray after tray of dried apple rings, yards of apple-based fruit leathers, and an apple pie—our fridge is still full of apples. So here’s a nice way to celebrate a fridge full of apples. Especially on a pancake day or when you have guests for breakfast over a long holiday weekend. Continue reading
Sweet potato in my pie, pumpkin in my pancakes? That’s right, green vegetables are giving way to orange, as evidenced by the piles of winter squash on my counters. Luckily, orange is a very popular vegetable color around here. Especially when the vegetables come in the form of pancakes. Or pie. Continue reading
Today’s the day, people. Wake up and vote!
To fortify you, I bring you the second verse of my love song for savory oatmeal. It will have you jumping out of bed, eager for an excuse to begin your day. It’s quick, so you’ll have plenty of time to swing by your polling place on the way to work. It’s easy, so you can save your mental acuity for the important decisions of the day. And it’s clever, so it will remind you where you keep your stamps if you’re in a vote-by-mail state.* (*Not really.)
More important still, it’s a savory, creamy, hearty breakfast. And it’s halfway healthy, because it’s oatmeal. Talk about across-the-aisle collaboration.
I’m not going to disappoint anyone by telling you that banana bread is really cake, right? And this banana “bread” is no exception. It has a couple of healthful flourishes, yes–whole wheat flour replaces some of the white flour, and olive oil and yogurt stand in for butter–but it remains a sweet, dense, chocolatey cake.
And to be honest, I like whole grains in sweet baked goods at least as much for their hearty flavor as for any health benefit they confer (I mean, we’re still talking about cake here). These whole wheat chocolate chip cookies, this rye flour zucchini bread (also a cake, of course)—the whole grains add a layer of flavor and texture that leave more refined baked goods tasting rather insipid in comparison. Continue reading
Welcome to Emmy Cooks! You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
Seasoned readers of this blog will probably not be surprised to learn that most of my photographs are taken standing on one leg while I use the other to block my children out of the frame. This dish was so irresistibly good, however, that I failed entirely.The baby (should I start calling her something else now that she boxes me out to dig into a dish of curried oats and caramelized onions?) could not keep her (meaning my) spoon out of the bowl. And I can’t say I blamed her at all. Continue reading