Baked Custard-y Zucchini and Squash

Like most individuals I hate waste, especially when it comes to food.  It pains me to throw out food because it has gone bad because I just didn't have time to get to it.

I had two zucchinis and two yellow squash in the veggie bin and I knew that once the work week hit, they were not getting used.  Their end was getting closer.

While I made my Pasta with Chicken Sausage and Portobello Mushrooms (recipe coming next Monday), I figured why not just go ahead and make something with the squashes. I was chopping veggies up anyway, what difference did it make if I chopped a few more.

So I sliced and diced away and this is what resulted from a very quick impromptu, on the spot, made it up as I went, vegetable side dish. I wanted cheesy and I wanted something a little creamy and custardy. That's a lot of "eee"s or is that "y's"!

Did I mention it turned out delicious? No?

Well, it did and the Hub, you remember him - the ever present food barometer, he had thirds and took the rest for lunch the next day.

Serves 4 - 6

• 2 zucchinis, sliced on the diagonal
• 2 yellow squash, sliced on the diagonal
• 2/3 cup of heavy cream or half and half
• 1/2 cup egg whites (like egg beaters)
• 3/4 cup of grated Parmesan cheese PLUS 1/2 cup reserved and set aside
• Salt and pepper, to taste
• Pinch of grated nutmeg
• 6 slices provolone cheese

1. Preheat oven at 375 degreesF
2. Spray a 11" x 7" baking dish with non-stick spray.
3. Place zucchini and squash in dish
4. In a medium sized bowl add cream, whites, 3/4 cup of Parmesan, salt, pepper and nutmeg. Stir until well incorporated and pour over vegetables in baking dish
5. Sprinkle the reserved Parmesan over top and bake for 40 minutes
6. Top with provolone cheese and bake an additional 5 minutes or until cheese is melted and just slightly browned.  

Serve with an arugula salad dressed with my  Roasted Garlic Lemon-Dijon Vinaigrette , warm, toasted baguette and a crisp white wine.  Perfect for a simple lunch or light dinner.

Recipe Notes:
Want to cut the fat and not use heavy cream? Use fat free half & half, it works just fine.

Ground Turkey Hash n' Fried Eggs

I bring you another great and satisfying weeknight meal. In this recipe I use ground turkey to make it lighter and healthier, but you can most definitely substitute the turkey with beef.
This is a great meal to experiment with using new or different spices, especially if you're planning on cleaning out your  spice pantry.

It's a great way to change the taste of the meal, while keeping it easy and fast to make.

Growing up my grandmother made a dish called Picadillo, which we have posted on the site in the past, that is a ground beef hash. This recipe reminds me of her. Although her recipe is completely different in seasonings and the beef is saucier, she would always accompany that hash with a fried egg.

I don't know what it is about the fried egg that adds a different touch to the meal; I think it adds a little fun too! You can leave the turkey mixture ready the night before so that when you get home from work all you need to do is saute everything up, eat and enjoy! It is ready in less than 20 minutes. I hope you enjoy this quick weeknight meal!

Serves 2 - 4

Today on Wednesdays with ErykaGround Turkey Hash n' Fried Eggs

1lb ground turkey
1 red bell pepper, chopped
4-5 fingerling potatoes, chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
salt and pepper
fresh parsley, chopped
1 tablespoon olive oil
1 onion, chopped
2 eggs

1. In a bowl, mix the ground turkey, bell pepper, potatoes, paprika, tumeric, ground coriander, salt and pepper and parsley.
2. In a nonstick pan, heat oil to about medium heat. Add the onion and cook until it is soft and fragrant. Add in the turkey mixture and spread around the pan; do not touch once it is spread out. Cover and cook for about 5 minutes.
3.  After 5 minutes, the underside should be crispy. Flip/stir to crisp the other side. Check to make sure turkey has been cooked through. Make two holes in the turkey to reveal the bottom of the pan to prepare to fry the eggs.
4. Crack eggs into the two holes created. Season eggs with salt and pepper. Cover for about 1 to 1 1/2 minutes to cook the egg. 
5. When the egg looks set in the middle it is ready to eat. Use a spatula to serve the turkey hash with the egg onto each plate. Enjoy!

How to Make the Perfect Hard-Boiled Egg

You'd think that something so basic as a hard-boiled egg needs no instructions, right?  WRONG! Sometimes the most basic of things, are the ones we can't seem to remember or get right.

Every so often, my daughter, Eryka, will call or text me asking me the same old question. "Mom, how do you make hard-boiled eggs again?" And "patiently", I give her the instructions ... again. So, I decided I would post it on the blog for her and anyone else,who is never quite sure how to make perfect hard-boiled eggs. With this simple method, I promise, no funky green ring around the yolk, no chalky yolk - only a soft creamy yolk - and no uber-rubbery white. +Eryka Larena, my sugarplum, this blog post is dedicated to you! Scroll down to the end of this post to see a graphic step-by-step depiction of How to Make the Perfect Hard-boiled Egg in 5 steps.

12 grade "A" eggs, free-range preferably
1 Tablepoon Vinegar
Water
1 deep pan
Deep bowl with iced water

How to Make the Perfect Soft-Boiled Egg

I can't think of a more simple, yet satisfying breakfast than a perfectly soft-boiled egg. When done right the velvety, creaminess of the yolk is nothing short of amazing. I am craving one right now! A lot of folks are intimidated by making a soft-boiled egg but it is so very easy to make, I'll show you how.

Serves 2-4

4 eggs
6 cups cold water
1 tablespoon white vinegar
Salt & Pepper to taste

Place the eggs in a pan with high sides, add water, bring to a  boil and then immediately lower heat so that it is barely simmering. Simmer for 5 minutes, remove from water immediately/

Place in an egg cup, or in my case, I use shot glasses. With a serrated edge knife, carefully cut across the top 1/4 or so of the egg. The creamy yolk should be visible, if not just poke through with the tip of a spoon.

Salt and pepper to taste.

That's it... pretty easy huh?

Recipe Notes:
I know that traditionally soft-boiled egg is served with toast but I personally like it with a toasted, chewy bagel with butter slathered on it or some crusty french bread. I find that regular toast just buckles under pressure, i.e., dipping deep into the egg and scooping out that golden yolk. I also like to use a grapefruit spoon because it's pointy and slim enough to scrape out every last bit of egg, you better believe I am not letting any of it go to waste!
I cook my egg straight from the fridge, and not at room temperature. If you have them at room temperature I suggest you take them out of the simmering water at around 4 minutes or less.