Egg Baked in an Avocado


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egg baked in avocadoI absolutely love avocado. It’s super high in fat and calories but I keep telling myself “it’s the GOOD kind”. Right? I can pretty much find a way to add avocado to anything. We won’t talk about all the times I just cut one in half and eat it with a spoon.

I recently read a post on The Kitchn about cooking an egg inside an avocado half. Cooked avocado? Now, that I’ve never tried. I do make omelets with avocado but I just put it on top at room temperature. I decided that I need to try this. I have a feeling it will either be astonishingly good, or vile.


  • 1 avocado
  • 2 eggs
  • shredded Parmesan cheese
  • paprika
  • salt and pepper

Preheat oven to 425 degrees F with a small (oven-proof) pan inside. Slice avocado in half, remove the pit and scoop some of the avocado out to make enough room for an egg. Eat the stuff that you scooped out. Place the avocados in the preheated pan and crack one egg inside of each half. Sprinkle with cheese, paprika, salt, and pepper and return pan to oven until the eggs are done the way you like them (10 minutes = runny; 20 minutes = hard)

The verdict:

egg baked in avocado


Nothing astounding here. It wasn’t gross and it wasn’t great, but it sure looked pretty. I think cooking the avocado took away some of the flavor, and it needed salt. Next time I would season the avocado before adding the egg. Also, I cooked the egg too long. I’m a dipper but I ended up with hard yolks. Apparently they keep cooking after you take them out.

This recipe is all the rage lately so some people must be loving it. If you’re an avocado addict it’s worth trying just to say you did.


Tempeh Fajitas


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Ahhhh. Can you hear that? It’s the sound of satisfaction. I’m writing this with a full belly after finishing this super healthy and substantial meal. Tempeh is a soy product made from fermented soybeans. It has a nutty flavor and it’s firm texture makes it an excellent meat substitute. I’ve been told that tempeh is an acquired taste but I wouldn’t know anything about that. I have loved it from the first taste.

I first had tempeh fajitas at a fabulous vegetarian restaurant called Preservation Hall in Buffalo, NY. It is no longer in business but, luckily, these are a snap to put together at home.


  • 1/2 package tempeh (I use the 3-grain variety)
  • 1 tablespoon soy sauce
  • juice from 1/2 fresh lime
  • 2 dashes ginger powder
  • dash cayenne pepper
  • 1 cup sliced vidalia onion
  • 3 cups sliced bell pepper (red, yellow, orange)
  • 2 teaspoons olive oil (divided)
  • 1/3 cup salsa
  • salt and pepper
  • 4 whole wheat fajita shells (the small kind)

Slice tempeh into 1/4 inch slices. Combine the soy sauce, lime juice, ginger, and cayenne pepper in a shallow bowl. Place tempeh slices in the bowl and allow marinate to fully coat the tempeh. Set aside

bell peppers
Slice onion and peppers into even strips as pictured. Heat 1 teaspoon of the olive oil in a medium saute pan over medium to low heat and tip the bowl of tempeh into the pan, marinade and all. Arrange slices into a single layer and cook for a few minutes per side, until golden brown. Remove tempeh to a plate and set aside for now.

Heat the other teaspoon of olive oil over medium heat and saute the onions and peppers. Cook until the peppers just start to soften. Stir salsa into the pepper mixture and season with salt and pepper to taste. Add tempeh and cook until heated through. Divide the tempeh and vegetables among the four fajita shells. Serve with your choice of condiments. I love these simply as is with a dollop of sour cream and fresh cilantro.

tempeh fajita


The White Lady


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Hey there! You found my old site. You must be a detective. Come and see this post and much more at Tastefully Julie.
white lady

It’s one of those kind of nights. After watching a 2 hour swim meet and not getting home until 7:30 the last thing I plan to do is cook. Luckily swim meet also means free pizza. Eat up, kids! Now it’s mommy time.

This drink is called a White Lady. It’s a refreshing, yet potent, gin cocktail. Mmmm…. gin. I’ve been making these a lot lately when I’m craving something in a fancy glass, however, I just learned I’ve been making them wrong. I’ve been using lime juice when the official recipe calls for lemon juice. Pardon my faux pas.

First, gather the ingredients:

  • 3/4 ounce fresh lemon juice
  • 1 ounce cointreau or triple sec if you’re cheap (when it comes to orange flavored liqueur, I’m cheap)
  • 2 ounces gin
  • ice

Add everything to a shaker and shake vigorously. Pour into a fancy glass and enjoy. Be careful, they go down easy! And, for the record, I actually prefer lime juice.

Indian Butter Chicken


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Butter Chicken is more formally known as Chicken Makhani. Perfectly spiced chicken is cooked in a Tandoori oven and then simmered in a delectable buttery, rich tomato sauce. Mr. Squash actually made a Tandoor oven last summer out of a clay pot and a trash can. It ‘s amazing how well it replicates the Tandoori chicken you would find in any good Indian restaurant.

Firing up the Tandoor last summer

Finished product

I’m pining for some chicken makhani tonight but the Tandoor is buried in snow and the nearest (good) Indian restaurant is a half hour away. Luckily there is another method to get (almost) perfect Tandoori style chicken.


  • 4 chicken breasts, cut into even 1-inch cubes
  • 2 teaspoons chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt


  • ¼ cup yogurt
  • 1 tablespoon ginger , grated
  • 1 tablespoon crushed garlic
  • 1 teaspoon mustard seed, ground or crushed
  • 1 teaspoon garam masala

Makhani sauce:

  • ½ stick butter
  • ¾  teaspoon garam masala
  • 2 teaspoons sugar
  • ½ teaspoon chili powder
  • 14 ounces tomato puree or sauce
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed garlic
  • 4 ounces heavy cheam
  • 1 teaspoon fenugreek powder (found in Indian grocery stores)
  • ½ 4-oz can green chilies
  • 1/2 teaspoon salt
  • cayenne pepper to taste

First gather your ingredients. Place the chicken in a gallon size Ziploc bag and add the chili powder, lemon, and salt. Thoroughly coat the chicken and set aside. Combine the marinade ingredients and add to the bag of chicken. Zip the bag securely and knead it well with your hands until the chicken is coated in marinade. Refrigerate for at least 30 minutes or up to 4 hours.

Gorgeous mustard seed. If you don't have a mortar and pestle just put it in a sandwich bag and whack it with a meat tenderizer. That's how I roll, anyway.

As for how you accomplish Tandoori style in your oven, preheat oven to 550 degrees F or as high as it will go. Skewer the chicken on long metal skewers. Line the bottom of a broiler pan with foil and lay the skewers across the top of it so that no chicken is touching the bottom of the pan. Also, try to make sure the chicken pieces aren’t touching each other. The goal is to allow as much air circulation as possible.

Cook chicken in the preheated oven for about 20 minutes or until juices run clear. Watch it carefully as not to overcook. While the chicken is baking prepare the sauce. Heat butter in a large saucepan. Add the garam masala, garlic, and ginger and cook for 2 minutes. Add the tomato puree, green chilis, chili powder, salt and 1 cup of water. Bring to a boil while stirring and then simmer for about 10 minutes. Add the sugar, fenugreek powder, and heavy cream. Stir in the chicken and heat through.
This may all seem labor intensive but the end result is worth it, trust me. Serve over basmati rice with a side of naan or pita for dipping in the delicious sauce.

Adapted from The Desi Cookbook

Swiss Cheese Potato Pancakes


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These potato pancakes are starchy, cheesy, and buttery. It’s not the type of food I try to cook on a regular basis. However, the other day I was watching the Food Network with my youngest daughter when they showed a recipe for potato pancakes. She said “When are you going to make those again? Yours are the best in the world”. How could I refuse?


  • 3 ounces cream cheese, softened
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 3 medium russet potatoes, shredded
  • 4 ounces Swiss cheese, shredded
  • 4 scallions, white and light green parts, finely diced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • Cooking spray
  • Butter

Beat the cream cheese and eggs together in a large bowl. Add flour, salt, black pepper and cayenne pepper and  beat well. Add the shredded potatoes, Swiss cheese, and green onion to the cream cheese mixture.

Chop, chop. Keep chopping until finely diced.

Stir the  potato mixture together well. Spray a large non-stick pan or electric griddle with non stick cooking spray and add a few pats of butter, heat to medium. Drop the potato mixture onto the griddle by heaping 1/4 cupfuls. Flatten the mixture down well so you don’t end up with raw potatoes in the middle. Cook about 5 minutes per side or until golden brown.

These pancakes are quite versatile. Serve them for breakfast, as a hearty side dish, or as a meal on their own. Don’t forget the sour cream!

Adapted from this recipe