Practice Cooking? Stretch Yourself to Try Something New this Weekend!

Make it your own--practice cooking.  Organic and Healthy right from your own kitchen!

Make it your own–practice cooking. Organic and Healthy right from your own kitchen!

The music moved through me.  Classic Queen playing, the volume up–and heading into the kitchen to be creative.   This was a new recipe for me, but I thought only just to make it before sharing.  It was quick to make and I enjoyed every bite. (work well done–right?) Huevos Rancheros is something that would be great to serve for Sunday brunch–filling and satisfying and a break from the regular Sunday fare of bacon and eggs and toast.

Chef notes . . . I placed the black beans in a sauce pan rather than just sliding the black bean mixture aside as noted in the recipe below.  I liked the simplicity but chose to add onion, and 2 T. of poblano pepper that I keep frozen in my freezer.  If you are unfamiliar, they add flavor without adding heat.  Instead of the cheddar cheese, I crumbled organic feta goat cheese.  I found and used Mission yellow corn tortillas–because upon reading the ingredients list of many of the other varieties–all contained hydrogenated oil of some kind–and this is another word for trans fat and should not be in our food supply!* I also spooned the black bean mixture on top of the eggs–and served additional salsa on the side.  (Living almost 20 years in Texas, including El Paso, I grew fond of salsa with my eggs.)

Huevos Rancheros
Prep Time: 5 minutes
Cooking Time: 15 minutes

Fresh cilantro growing in my backyard was a nice addition.

Fresh cilantro growing in my backyard was a nice addition.

Yields: 2 servings
4 eggs
4 tortillas
1/2 cup cooked black beans
1/2 cup medium salsa
Possible Toppings:
grated cheddar cheese
chopped scallions
chopped parsley or cilantro
tofu or almond milk cheese
1. Heat tortillas in oven or toaster just until soft.
2. Warm salsa and black beans in a nonstick pan.
3. Move to one side. Crack eggs and cook 3-5 minutes to desired firmness.
4. Place two warm tortillas side-by-side on a warmed plate and slide eggs and half the salsa and beans
onto the tortillas.
5. Repeat with remaining eggs.
6. Garnish with your choice of topping

*From the New York Times–an Editorial published June 25th, 2005

“As things now stand, the FDA acknowledges that trans fats are unhealthy at any level, and yet maintains that the partially hydrogenated oils that contain them are basically safe.  The agency can’t have it both ways.”

Be Well, and in Love and Light,


Can Real Whole-Food Nutrition Taste This Good?

Organic farm fresh ingredients

After listening to a wonderful talk given by Sally Fallon Morell, Nutrition researcher and bestselling author, speaking on one of her favorite topics: “Investigating the USDA Controversies,” I was inspired to make one of my old favorites–a French classic; Quiche Lorraine.

I had shied away from this dish the last few years because of its richness: cheese, meat, cream, eggs. ALL the culprits deemed dangerous and risky today by many?  But it seemed, I assessed, artificial, processed, hormone injected, antibiotic raised; Genetically Engineered, trans-fats and high sugary foods are far more dangerous than a good old traditional time-honored dish.

I sought out a small local organic market and used fresh raw cream, farm fresh organic eggs and cheese. Whether you make the recipe as given below, my suggestion is to use the higher vibrating organic ingredients. The bacon and ham were organic as well. The completed dish received rave reviews by my taste testers Debbie and Randy. My own personal evaluation rated it A+.  The finished fare yielded a deliciously light, fluffy, rich, and flavorful;

Delicious homemade whole food nutrition

one I will continue to repeat. I think the old White House Chef, René Verdon would be quite pleased. As a personal preference and time saver, I did not choose to put a crust with it. I buttered the dish instead. Everything else was by the book. If you are a vegetarian, broccoli, or asparagus could easily be substituted for the ham and bacon. I will include the crust, if you are so inclined to make it from scratch, which I did years ago.
I enjoyed preparing and serving–and eating this wonderful dish. The coolness of the weather and shorter days seems to lend itself to this soul-satisfying classic cuisine, and something Sally would deem a “nourishing traditional diet.”  I share the recipe with you below:

Quiche Lorraine (6 servings per 9-inch pie shell)

CRUST (for 3 pastry shells)

4 cups flour                                           2 eggs

1 ¼ cups butter                                      ½ cup cold water

1 teaspoon salt

  1. Place flour, butter and salt into large bowl and work together with hands until smooth. Add eggs and water and work with hands until of rolling consistency.
  2. Divide dough into 3 equal portions and refrigerate 2 portions for future use. Roll remaining pastry out on floured pastry board to about ¼ to 1/8 inch thick. Place pastry in a 9-inch pie tin and crimp edges. Refrigerate for 1 hour.


8 strips bacon
1/2 cup diced Swiss cheese
1/4 cup diced ham
1 1/2 cups light cream
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. white pepper
4 eggs
1. Fry bacon until crisp, and drain. Crush bacon over the bottom of the pie shell.

2. Sprinkle Swiss cheese and ham over bacon in pie shell.

3. Place cream, spices and eggs in blender container; cover and run on high speed until thoroughly mixed.  Pour over bacon, cheese and ham in pie shell.  Bake in preheated oven at 350˚ F. for about 30 minutes or until top is golden brown and mixture is set. Serve warm. Enjoy!

Be Well,


%d bloggers like this: