MONDAY MORNING RECIPE POST - POACHED EGG ON TOAST WITH PUMPKIN SEEDS

I realize this might not be everyone's cup of tea, but it is my favorite breakfast of the moment, and I wanted to make a record of it. Not just for breakfast either, it would make a nice light lunch or supper. Also, I have enjoyed pumpkin seeds for a long time but putting a few over my poached egg on toast is a new thing for me. I also didn't know at the time all the health benefits they provide. After those delicious fish and chips we had the other day, I wanted to go light this week. So, no recipe today, just a simple breakfast put-together. It's a bit convoluted so you might want to skip a lot of the info. That's something else I do for my own memory jogger, but at the same time hoping you might find some of this interesting.

Poached Egg on Toast with Pumpkin Seeds

1 large egg

1 slice whole-grain bread, any favorite

1 tablespoon of pumpkin seeds (there are approximately 47 calories in 1 tablespoon)

Poach your egg. I boil my water first, once it's bubbling I start toasting my bread (and it took a few tries to get it in sync with the finished egg), crack the egg and carefully put contents into the water. Toast pops up, put on plate, take egg carefully out of the water with a slotted spoon (whites should be set), place poached egg on toast. Sprinkle the tablespoon of pumpkin seeds over everything and that's it.

If you have any techniques or tips here, would love to read them in the comment section.

I don't have an egg poacher, it would probably look prettier if I had but figured it tastes great to me so no problem. However, I read at this link - host Lisa at Downshiftology, she notes, "Fine mesh sieve: this is the one tip that consistently produced the best poached egg. When you crack an egg you'll notice that there's a firmer white and a more liquidy white. Well, that liquidy white is what creates all those white wispies. So, add the egg to a fine mesh sieve/strainer, and the thinner, more liquid white is removed, leaving only the firmer white which will envelope the yolk." I will try this. The blog host has several other tips, yays and nays.

There is another recipe with interesting tips here also. Link is Natasha's Kitchen. 

I must admit that I have always put my eggs in the water and have tried various ways in the past, but my go-to is just to go for it and they seem to work out. However, these tips do make a lot of sense.

I am fortunate that poached eggs on toast are enjoyed by my family. Our dear son grew up having these. When he comes over for breakfast after dropping off our dear daughter-in-law (their work hours are different at times), poached eggs are still a favorite choice.

I have been reading up a lot on various food items and the health benefits. Pumpkin seeds are way up there and here's a list.

Rich in zinc and other beneficial minerals.

Improvement in HDL (Good) Cholesterol.

Fights intestinal parasites - yes, ewww, but still.

Reduces Arthritic inflammation.

Anti-diabetic.

Promotes good sleep.

Rich Omega-3 source.

High levels of magnesium.

Hair restoration.

Cardioprotective.

Alkaline forming.

Only an interesting guideline and of course you should always check with your doctor to see what their knowledge/opinions are on these things. I just found it interesting for me to add this so I could look at it every now and again. I have made a note to ask on my next doctor's appointment.

Do you enjoy pumpkin seeds? Do you have any of your own health tips to share? I am always curious to learn regarding anyone’s first-hand experience.  

This won't be a regular posting on such things. My normal Monday Morning Recipes will be resuming next week. 

Thanks so much for looking and I wish you all a great week.

MONDAY MORNING RECIPE - WELSH RAREBIT

There are times when we want something simple and don't want to spend a lot of time in the kitchen.  On days such as these we fix cheese on toast and tomato soup. Gregg had been talking about his Mother's Welsh rarebit that she used to give them when they were kids. It was a nice memory for him and as we had never made it before, we went a bit beyond our simple cheese on toast. I found a Welsh Rarebit recipe on YouTube which you can find here. The host goes by the name of The Backyard Chef. He has a lot of interesting dishes I would like to try, and I can certainly recommend this recipe. I recommend viewing this video in case I have missed out any steps.

Welsh Rarebit

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon mustard powder or 1 tablespoon regular English mustard

1/2 teaspoon cayenne pepper (optional) - the chef uses paprika

1/2 teaspoon Worcestershire sauce

1/2 cup to start with of dark beer, like a stout or porter, as much as you like.

2/3 cup heavy cream

1-1/2 cups grated cheddar cheese

4 slices of thick bread, toasted

Salt and freshly ground pepper to taste. 

Melt the butter in a pan on medium heat. When it is melted add the all-purpose flour, and blend using a whisk. Cook for two or three minutes to cook the flour. Very important step in my opinion as the taste of raw flour will spoil the dish.

Next add the cayenne pepper (or paprika) if using, the Worcestershire sauce, and half cup of the beer of your choice. He says you can add as much as you like.  Also add the heavy cream and stir until the mixture becomes thickened. Keep an eye on the heat, raise temperature a little if you have to, but keep whisking constantly. Very easy to burn so if it feels like it is sticking on the bottom of the pan, lower heat and carefully lift pan off and to the side of the element if you need to. Once the sauce has thickened you can turn off the heat and it should be hot enough to blend in the cheddar cheese. 

Once the cheese is totally blended, pour equal amounts of cheese mixture over your toasted bread which have been previously placed on a baking sheet. I lined mine with a piece of parchment paper. Sprinkle with salt and freshly ground pepper to taste.

Put under broiler in the oven until it is nicely browned.  This only takes a few minutes and once again watch it carefully because it can burn quickly.

We didn't serve it with soup this time and just had as is. It made a very nice light supper. It also would go great with a simple green salad and a bowl of your favorite soup. Gregg added a side of sauerkraut with his. Although it is very good for us, having several health benefits which you can read about here, I am not a fan of sauerkraut and gave it a miss.  

Our changes were that we didn't have any beer so put in a little extra milk (we didn't use cream but had 2% in the fridge and it worked fine). 

I used salted butter instead of unsalted.

The mustard we use is one I grew up with. I have included it below.  

(The additions of Worcestershire Sauce and Coleman’s Mustard gave it a lovely flavor.)

This was one of those impulse dishes where we didn't go to the store and used everything on hand. We also didn't want to add the cayenne or paprika. We will probably make it again with the original ingredients as we are curious how it would differ. To us this tasted great!

The Chef gives a history of this dish.  I always enjoy that and so I have added it below. 

"The history of Welsh Rarebit, formerly known as Welsh Rabbit, is both interesting and somewhat humorous. This traditional Welsh dish is a savory sauce of melted cheese, typically mixed with other ingredients like ale, mustard, and Worcestershire sauce, served hot over toasted bread.

The dish first appeared in 18th-century Britain. One of the earliest mentions was in 1725 in a book called "The Art of Cookery" by Hannah Glasse.

The term "Welsh Rabbit" was originally used, and it's believed to be a playful, derogatory term coined by the English. The implication was that due to poverty or simplicity in their diet, the Welsh used cheese as a substitute for the more expensive meats like rabbit. Over time, the name evolved to "Welsh Rarebit," though the reasons for this change are unclear. It's possible that the change was made to avoid confusion, or it may have been a way to make the name sound more refined.

While the dish has its roots in Welsh culture, it became popular across Great Britain. It was often enjoyed as a supper dish in public houses (pubs) and a common feature in home cooking.

Traditional Welsh Rarebit includes Welsh cheese, like Cheddar or Caerphilly, melted into a sauce with ale or beer, mustard, and sometimes Worcestershire sauce or paprika. This mixture is poured over toasted bread and sometimes grilled until bubbly and brown. Over time, many recipe variations have developed, including additions like tomatoes or bacon. 

Welsh Rarebit has become more than just a simple dish; it symbolizes Welsh identity and pride. It's often served in Welsh-themed meals and on St. David’s Day, the National Day of Wales."

A memory: when years ago I worked in a small British tearoom, two ladies walked in.  As soon as I overheard one of the ladies speak, I told her she was the first person from Wales I had met since moving to America. She looked at me in surprise as she had lived here longer than I had, and said that I was the first person to ever identify her as Welsh. She was delighted! I told her that my grandmother on my father's side had the name of Jones, and I had always thought I had a bit of the Welsh. She studied me for a minute and said, "Yes, I can see a bit of the Welsh in you." I was in turn delighted as considered it a great compliment. I was invited to sit down for a while and as the tearoom was very quiet, I indulged myself in a bit of rest time and great conversation. This really was too good an opportunity to miss. We had a lovely time chatting, they eventually left and I got back to work. Sadly they were only in the area a short time and on vacation. Years later when Gregg got into our ancestry, he found that some of my roots did originate from Wales, and I went back to the conversation I had with this lady.  It is a very nice memory.

  

MONDAY RECIPE POST - AVOCADO TOAST

No link this week, as this is very simple. I wanted something light for supper. I have seen avocado toast with various toppings for a while now. This is what I have been putting together lately. 

1/2 to 1 avocado

1 scant teaspoon olive oil

1 slice of wheat bread 

(or another favorite) 

1 small sliced tomato

Toasted Sesame Seeds

In a small bowl scoop out the avocado with a spoon and mash with a fork.  Meanwhile, toast your bread.  Spread the avocado over toast. Drizzle with olive oil.  Add the sliced tomato on the top. Sprinkle with desired amount of sesame seeds.  

Serve immediately and enjoy!

🥑 

I have only just started eating avocado toast.  We usually share an avocado, putting half in a small dish, removing the seed and adding a dash or two of Worcestershire Sauce to each avocado half in the well left by the seed.  

The other way we enjoy is to peel and cube the avocado and add to a salad.  

For the toast I used Dave's Killer Bread - 21 Whole Grain. My son suggested it.  I had a visceral reaction to the name, but he said I shouldn't let that put me off, that it was excellent bread.  There is an interesting story of how this company came to be, as I found out later.  You can read all about it at their website here. They are called a second-chance company and give jobs to people who have served time in prison.  As you read the info you will see how that came about too.

Toppings could be varied and I thought a sliced, hard-boiled egg, or a poached egg, would be nice on the top.

Maybe a drop or two of lemon juice mixed either into the avocado or on top.

A sprinkle of chili flakes would give them a bit of a zip.

If you have any other ideas, perhaps you can leave them in a comment.  

That's about it for this one.

MONDAY RECIPE POST - MASHED POTATO AND CAULIFLOWER GRATIN

I haven't made any new recipes lately, just ones we have done a lot of times before.  All favorites but as ingredients for certain foods are harder to find now, we are sticking with the basics.  Therefore, I'm sharing this one, another old favorite.

Cooking nicely in the oven.  This is before I put the broiler on to brown a little more.

I found this on Epicurious which you can find here. It is part of their Thanksgiving Menu.  I know we have a ways to go before Thanksgiving, but we are not waiting until then to try this dish again.

Mashed Potato and Cauliflower Gratin  
Makes 8 servings

Active time: 1 hour - Total time 2 hours

2 pounds russet (baking) potatoes, peeled and cut into 1-inch pieces

Salt

1-1/4 cups whole milk, divided

1 stick (8 tablespoons) unsalted butter, divided

4 ounces coarsely grated Italian Fontina or Gruyere cheese (about 1 cup packed)

1/4 teaspoon freshly ground black pepper

1 (2 to 2-1/2 pound) head cauliflower, cut into 1-1/2 inch pieces, including stems and core

3 garlic cloves, peeled and smashed

3/4 to 1 cup grated Parmigiano-Reggiano, divided 

Put potatoes and 2 teaspoons salt in a large heavy saucepan, and cover with cold water (about two inches over the top of the potatoes, make sure your pan is large enough to accommodate).  Bring to a boil and cook, partially covered, until potatoes are tender, 15 to 20 minutes.

While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons of butter in a small saucepan until butter is melted and milk is hot, but not boiling.  Keep warm off the heat, covered.  

Drain potatoes well in a sieve or colander and return to hot saucepan.  Add milk mixture, Fontina (or Gruyer) and pepper, and mash with a potato masher or fork to desired consistency.  Season with salt and keep warm, covered.  

Bring a pot of well-salted water to a boil, then add cauliflower and garlic, and simmer until cauliflower is very tender, 13 to 15 minutes.

Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons of butter in a food processor until it is chunky puree.  

Stir the mashed potatoes and cauliflower mixture together in a large bowl, and season with salt and pepper.  Transfer to a buttered 3-quart flameproof, shallow baking dish (not glass).

Heat oven to 425 deg. F. with rack in middle.  Melt remaining 2 tablespoons butter, and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste).  Bake until potato mixture bubbles around edges, about 20 minutes.

Turn on broiler and broil 6 to 8 inches from heat, until topping is browned in spots, 1 to 2 minutes.

The cook notes that the potato and cauliflower mixture can be made up to 2 days ahead, before brushing the melted butter and sprinkled cheese over the top.  Bring to room temperature, then bake and broil as directed.  

Recipe can be halved and baked in a 2-quart flameproof shallow baking dish.

It was a wonderful side dish.  The cheese sprinkled on the top turns into a lovely crust and is the yummiest.

As sometimes happens there were a few changes. I forgot to add the garlic when cooking the cauliflower, but it certainly didn't detract from the taste of the dish.  

I missed the part where you put the potatoes back into the oven.  Instead after draining them I tossed them into the mixing bowl of my stand mixer, along with the milk-butter mixture and cheese. I mixed them into a mash, tossed the cooked cauliflower in and combined thoroughly.  The other way there would be more texture to the vegetables, but we enjoyed this creamy mash version.

I also used 1% milk instead of the whole milk, only because it was snowing like the dickens today and didn't feel like driving up to the store in that mess just for milk (that was on January 21st).  I like to use what is in a recipe but after tasting the finished product, I will stick to the 1%. The dish was still very creamy and didn't seem to miss it.

We both loved the combination of mashed potatoes and cauliflower. My Mum used to make something similar when we were kids.  (We have also recently discovered how much we like mashed potatoes with rutabaga.  An equal amount of both veggies, boiled until tender, and mixed with butter (or if you want a lighter version, low-sodium chicken broth, being careful not too add too much liquid that it goes soupy), sour cream, salt and pepper.  

When I make a normal size dish I usually make one to eat that day and one to freeze.  There were also leftovers that only seem to taste better the next day.

I served this with ham and broiled tomatoes but it would be good with any number of dishes, or even on its own for a light supper.  This side dish could be served at any mealtime, and I think it would go great with eggs, mushrooms or a favorite fruit.  

Knowing that many of us globally are still sheltering in place, I will wish you a great week, one that is keeping you happy and healthy.

Here's a smile for you from Ina Garten.
Click here to watch her make a refreshing Cosmopolitan.  Thank you Ina!