Breakfast this morning: No-name egg stuff!

Hi, I’m Katie, and I neglect my blog.

Sorry for being gone for so long.  Life has been busy here!  My sister just had a baby, we spent a weekend in New Harmony for a weekend, I turned 30, and many other activities packed our schedule too.  I have been snapping pictures of food though, and I hope to get them posted here soon.  I will apologize to some who prefer recipes to reviews (ahem – SUZANNE!) – I haven’t been cooking much lately because we’ve been gone so much.  Most times I have cooked, I’ve been too preoccupied to take photos.  It’s a character flaw or something – I’m sorry!

Today though, I do have a recipe for  you.  I don’t really have a name for it, so I’m calling it no-name egg stuff.  Sounds appetizing, right?  We have been to busy to go to the grocery lately, so this morning I was a little stumped about what to make for breakfast.  This is what ended up happening, and sometimes accidents are wonderful, tasty things!

Since it only occurred to me as the dish was baking that it might be really tasty, I didn’t take any pictures of the preparation.  It really wasn’t anything spectacular though, so I’m sure your imagination will suffice. Also, my kitchen is on the dirty side of clean, and I would prefer the gunk on my countertops not sneak into the pics.

Here’s what I used:
4 whole eggs, plus 4 egg whites
1/2 c. milk (I used 2%, but if I had whole on hand, I would have used it instead)
1 t. Penzey’s Fox Point Seasoning
1/2 t. salt (I use kosher)
1/2 t. pepper (freshly ground thankyouverymuch)
2 c. broccoli florets (I had frozen, but fresh would be better!)
1/2 c. carrots (I had matchsticks, but use what you want – just not whole!)
1 T. onions (I didn’t have fresh, so I re-hydrated dried minced onions)
1 1/2 c. shredded romano cheese (Parmesean would be great too)
1 whole tomato (straight from the garden!)
1 T. extra virgin olive oil (vegetable/canola oil would probably work too)

Preheat oven to 375.  In an iron skillet, heat oil over medium-high heat.  When oil is hot (shimmery), put broccoli, carrots and onions in the skillet to pre-cook, stirring a bit here and there.  Beat eggs, milk, salt, pepper and Fox Point together  in a bowl.  When veggies are at al dente (still a little crunchy, but starting to cook through), pour egg mixture over the top.  Sprinkle a little of the shredded cheese over the concoction (about 1/4 c.).  Slice the tomato into 5 or 6 slices, and place on top.  Sprinkle a little more cheese (about 1/4 c. again) on top of the tomatoes, and place in the oven to bake.  When the eggs are cooked (shake the pan – if the mixture jiggles, keep it in the oven for a few more minutes. This took about 25 minutes in my oven.  No jiggling!), pull the skillet out and turn the oven to broiler (I love the broiler).  Top the eggs with the remaining cheese, and place under the broiler until the cheese is melted and a little brown. (I think I should have let this go a little longer to get more brown. I was hungry though!)

Let it cool for just a minute, slice and serve!

I don’t know what you would call this. Frittata? Casserole? Whatever it is, it was delicious!

Some variations I will try in the future:

  • Add some panko bread crumbs to the last bit of cheese on top of the eggs to add some crunch and texture
  • Change the veggies – I see spinach, crimini mushrooms and roasted red peppers in my immediate future
  • If I had some grilled chicken or sausage left over, I would chop that up and toss it in too

I love breakfast so much…who’s with me???

Restaurant Review: Square Donuts

Since moving to the Western part of Indiana a couple years ago, Matt and I have heard about Square Donuts time and again.  There are apparently a couple joints in Terre Haute, and these have been said to be the “best donuts ever.”  We have meant to try them for a while, but finally someone just gave me one!  I love it when co-workers bring treats to the office!

What I had was one glazed yeast donut.  Isn’t this funny looking?  I love the square shape!  It obviously doesn’t change the taste, but it was fun anyway.  The donut was soft and fresh, and the glaze was thick enough to be noticeable, but thin enough to stay on when I bit into the donut.  I hate when big flakes of icing break off.  This was a great donut – better than Krispy Kreme by far!  (Don’t get me started on Krispy Kreme.  The mere fact that they spell “Krispy Kreme” with K’s instead of C’s annoys me enough that I really don’t want to eat their donuts.) These donuts were nice and thick too.  Here’s a picture of my donut after my first bite:

Having grown up in Indianapolis though, I am a lover of donuts from Long’s Bakery.  I’m not a big donut eater, but I LOVE Long’s! Their donuts are a bit chewier than Square Donuts – definitely a more substantial bite.

If you’re in Indy, go to Long’s.  If you’re closer to Indy than Terre Haute, go to Long’s!  If you’re in Terre Haute, and Long’s is just too far, Square Donuts is a decent donut to settle on.

(Sorry for the bad pictures.  I don’t have my camera on me today, so these were taken with my crappy Blackberry.)

Katie’s Rating: 3 out of 5

Restaurant Review: Philadelphia Steak and Fries

5745 W. 86th Street
Indianapolis, IN 46278

Matt and I had to go to Indy today (he had a meeting, and I was craving the comforts of a biggish city…mostly Target!).  We happened to be there at lunchtime, and decided to stop by Philadelphia Steak and Fries.  This was not our first visit here.  We have seen this place countless times, and finally decided to stop in a couple months ago.  We were so pleased with our first visit, that we vowed to stop there again as soon as we could!

We both got the Philly Steak Supreme sandwich, which includes steak, mushrooms, onions and peppers (banana please!) grilled together, topped with provolone cheese and served on some amazing toasted bread.

As a confession, I will tell you now that I have never been to Philadelphia, thus have never had a cheesesteak from said town.  Be assured that it’s on my bucket list.  For what it’s worth, I have been eating cheesesteaks at Penn Station for quite some time, and feel like I have a decent idea of what a cheesesteak tastes like.  I know some of you are insisting that I have not had a cheesesteak until I have had one in Philly.  If you feel that strongly about it, please send me some money so I can head to PA lickity-split.

The bread here is so delicious!  It’s perfectly toasted and chewy and dense and light all at the same time.  The outside of the bread seems to have a thin shell that cracks a little bit as you bite into it, revealing a great pillowy layer of chewy bread.  It stands up well to the juices of the meat and fillings.  The steak is good – a little dry today, but tasty.  I would also like the mushrooms to be bigger.  Once they are thrown on the grill, they almost disappear into the meat.  Otherwise, this sandwich is perfect for me.

We also had fries (both with cheese, I added chili).  These fries are great!  I know Penn Station’s fries are fresh cut and all that, but these are perfectly fried and crispy.   They were hot and delicious.    I’m not stupid – I know that the cheese and chili probably came from a can, but they’re still good for dipping.  Let’s face it – we don’t go to places like this for all natural, homemade food, do we?

There are two Philadelphia Steak and Fries locations in Indy – the one we went to on 86th Street, and (according to the trusted internet) there is a location downtown at 222 E. Market.  If I am hankering for a cheesesteak and I’m anywhere within a 10 mile radius of this place, I will go there over Penn Station every time.  The bread is better, I like the fries better, and the service is much better.  Smiling faces and helpful people serving up the goods here folks!

Katie Rating: 4 out of 5