Perfect Hollandaise

Adapted from Classic Egg Dishes

Ingredients
6 egg yolks
4 T. lemon juice
1/4-1/2 t. chipotle powder
1/2 t. salt
2 t. dry mustard powder
1 c. butter, melted

Directions
Add all ingredients except butter into blender jar.  Melt butter and add to blender.  Blend at low speed 15-20 seconds, until it thickens.  (If you're careful, it'll all fit into a pint wide-mouth canning jar, using an immersion blender.  The six egg whites will fit in a one-cup canning jar.)

Makes ~2 c.

Nutrition Facts

Servings 16.0                    2 T.
Amount Per Serving
calories 125
% Daily Value *
Total Fat 13 g	20 %
Saturated Fat 8 g	39 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 100 mg	33 %
Sodium 157 mg	7 %
Potassium 15 mg	0 %
Total Carbohydrate 1 g	0 %
Dietary Fiber 0 g	0 %
Sugars 0 g
Protein 1 g	2 %
Vitamin A	9 %
Vitamin C	2 %
Calcium	1 %
Iron	1 %

Perfect Eggs Benedict

Ingredients
4 slices oven-cooked bacon
4 poached eggs
4 T. Hollandaise
2 English muffins (homemade or Sourdough) or 4 slices good bread, such as ciabatta or English muffin bread, barely toasted.

Directions
Pre-heat the oven for the bacon, as it will take the longest.  Put on the poaching water to boil and add the vinegar.  Arrange the bacon on the tray.  While waiting for the oven to heat and the water to boil, start the Hollandaise.  Put the bacon in the oven.  Adjust the water temperature as needed and watch it a bit to make sure it will stay at a constant simmer.  Use the lid if necessary.  Prepare a plate with paper towels to drain the bacon.  Slice the bread or split the muffins and place them in the toaster.  When the bacon is at least half done, slip the eggs into the simmering water.  (Wait longer if you want softer eggs.)  Start the bread for the lightest toasting.  Remove the bacon from the oven and drain on the prepared plate.  Add the butter and blend the Hollandaise.  Assemble the eggs Benedict:  toast, bacon, egg, Hollandaise.  Enjoy!

Nutrition Facts

Servings 2.0
Amount Per Serving
calories 475
% Daily Value *
Total Fat 29 g	45 %
Saturated Fat 13 g	65 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 562 mg	187 %
Sodium 697 mg	29 %
Potassium 78 mg	2 %
Total Carbohydrate 28 g	9 %
Dietary Fiber 1 g	4 %
Sugars 1 g
Protein 27 g	55 %
Vitamin A	21 %
Vitamin C	2 %
Calcium	28 %
Iron	18 %

Perfect Poached Eggs

Adapted from The Kitchn's How To Easily Poach an Egg

Ingredients
1.5" water in the bottom of the pan
4 large eggs
2 T. rice vinegar or other mild-tasting vinegar
Salt and freshly ground black pepper, if desired

Directions
Add 1.5" of water to the pan (I used a 4 qt. pot for four eggs) and bring to a boil on high.  Add the vinegar.  Take the water down to a simmer: Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won't be rolling. (It's easier and quicker to control the simmer if you bring it to a boil first, then reduce the heat rather than trying to get it to the perfect simmer from the get-go.)  (Medium-low on my stove.  You can also control the simmer level using a lid.  Too close to boiling?  Remove the lid.  Not simmering enough?  Add the lid.)

Crack each egg into a small dish.  This will help you ease the egg into the water.

The vinegar is optional, but many people like to add vinegar to the boiling water because it helps the loose, billowy white cohere to itself and cook into a more compact shape. The taste is not noticeable in the finished egg, although you might notice a firmer, more "squeaky" texture to the white.

Use the dish to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer.

Cook for 4 minutes for one egg, to obtain an egg halfway between gooey runny yolk and firm hard-boiled yolk.   Add 30 seconds for each additional egg.  5:30 was medium for the first two eggs (I need to shorten this time in the future) and a total of 7:30 was a creamy well-done for the second pair of eggs.  (The final cooking time for a poached egg is very much up to you, and it depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.)

Use a slotted spoon to remove the egg from the water.  Tip to drain excess water from the top.  Optionally, pat the egg dry lightly with a paper towel.

Season and eat! Place the poached egg on a salad, piece of toast, or a plate and season to taste with salt and pepper. Eat immediately!

Recipe Notes
Poaching Multiple Eggs: If you want to poach multiple eggs at once, make sure your pan is big enough to accommodate all your eggs without crowding them; poach in batches if necessary. Crack each egg into its own dish before you start and slip them into the water one after the next. Add an extra 30 seconds or so to the cooking time for each extra egg.

Nutrition Facts

Servings 2.0                    2 eggs
Amount Per Serving
calories 140
% Daily Value *
Total Fat 9 g	14 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 430 mg	143 %
Sodium 130 mg	5 %
Potassium 0 mg	0 %
Total Carbohydrate 2 g	1 %
Dietary Fiber 0 g	0 %
Sugars 0 g
Protein 12 g	24 %
Vitamin A	12 %
Vitamin C	0 %
Calcium	4 %
Iron	8 %

Perfect Easy Bacon

Adapted from The Kitchn's How To Make Perfect Bacon in the Oven 

Ingredients
1 to 2 lbs. sliced uncured bacon (10-14 slices fit on one of my baking sheets)

Directions
Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F.  If you're cooking 2 sheets of bacon, position a second rack in the top third of the oven.

Arrange the bacon on a baking sheet.  Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top.  Using paper towels, mop up the bacon grease as needed so the bacon isn't totally submerged in grease.

Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.

Clean up:  Discard any excess grease and soak the pan(s) in water for easy cleanup. 

Recipe Notes

Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.

Nutrition Facts

Servings 6.0                  2 slices
Amount Per Serving
calories 90
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 25 mg	8 %
Sodium 300 mg	13 %
Potassium 58 mg	2 %
Total Carbohydrate 1 g	0 %
Dietary Fiber 0 g	0 %
Sugars 0 g
Protein 10 g	20 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	2 %

Apricot Blueberry Whey Protein Smoothie

Ingredients
1/2 c. water
3/8 c. plain 2% Greek yogurt
3/4 c. frozen blueberries
4-6 dried Turkish apricots
1-2 scoops whey protein powder, enough to add 20g protein

Directions
Blend and enjoy!

DIY Smoothie Pack Directions
Blend everything except the mango, water, and protein powder and freeze silicon 1 oz. ice cube trays. 6 cubes + frozen fruit + protein powder in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. liquid and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.  Adding the protein powder thickens and "bulks" the smoothie and I haven't measured how it changes the volume in my DIY smoothie cubes.  

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 286
% Daily Value *
Total Fat 2 g	3 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 59 mg	2 %
Potassium 601 mg	17 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 5 g	21 %
Sugars 33 g
Protein 29 g	58 %
Vitamin A	3 %
Vitamin C	20 %
Calcium	109 %
Iron	7 %

Sheet-Pan Bleu Cheese Flank Steak with Garlic-Chile-Roasted Vegetables

Adapted from Eating Well's Sheet-Pan Steak and Potatoes

Ingredients
2 large white sweet potatoes, cut in 3/4" chunks
1 bunch asparagus, chopped
8 oz. mushrooms, quartered
1/4 large red onion, slivered
4 cloves garlic, minced
2 T. extra-virgin olive oil
1/2 T. fresh rosemary, minced
1 serrano, minced
¾ t. salt, divided
¾ t. ground pepper, divided
1 lbs. flank steak
sprinkle chipotle powder
3 T. crumbled blue cheese

Directions
Preheat oven to 425°F.  Toss sweet potatoes with 1 T. oil, rosemary, and ¼ t. each salt and pepper in a large bowl.  Spread evenly on a rimmed baking sheet.  Roast for 15 minutes.  Toss remaining vegetables with the remaining 1 T. oil and ¼ t. each salt and pepper in the bowl.  Stir into the potatoes on the baking sheet.  Sprinkle steak with the remaining ¼ t. each salt and pepper.  Place on top of the vegetables.  Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more, topping the steak with the cheese for the last few minutes.  Transfer the steak to a cutting board and let rest 5 minutes.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 350
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 59 mg	20 %
Sodium 658 mg	27 %
Potassium 536 mg	15 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 6 g	22 %
Sugars 8 g
Protein 30 g	60 %
Vitamin A	290 %
Vitamin C	17 %
Calcium	8 %
Iron	25 %

Chili Aïoli

Adapted from Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style Recipe

Ingredients
1 large egg yolk
1/2 t. prepared Chinese mustard
2 t. fresh lemon juice
2 cloves garlic
Fine salt
1/4 c. sunflower seed oil
Chili sauce, to taste -- I used Korean Gochujang (Chung Jung One brand)

Directions
Place first five ingredients in an immersion blender jar or pitcher and puree.  Stream in as much oil as needed while blending.  Add chili sauce to taste and mix in.

I don't remember how much it makes, so there's no Nutrition Facts

Szechuan Beef

Adapted from Spicy Szechuan Beef

I should know better -- I should have called mom for her recipe!

Ingredients
1.5 lbs round steak, cut into thin slivers
4 T. soy sauce, divided
3 T. sugar, divided
1⁄2 t. ghost chili flakes, to taste
3 T. cornstarch
1 T. Hoisin
3 T. sunflower seed oil, divided
1/2 onion, thinly slivered longitudinally
4 stalks celery, 1/4" cross-cut
6 medium carrots, sliced in thin diagonal coins
2 yellow or red bell peppers, cut in thin strips
6 cloves garlic, minced

Directions
Combine 2 T. soy sauce, 1 T. sugar, 1 T. oil, ghost chili flakes, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.

Combine 2 T. soy sauce, 2 T. sugar, and hoisin. Reserve.

Heat 1 T. oil in wok over high heat. Add vegetables and stir fry until just done, crisp tender. Remove to a plate.

Heat 1 T. oil in wok over high heat. Add beef and stir fry for 3 minutes, until almost done. Add prepared sauce. Cook until heated through, about 30 seconds. Stir in the vegetables and serve over rice.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 335
% Daily Value *
Total Fat 15 g	24 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 750 mg	31 %
Potassium 515 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 4 g	14 %
Sugars 14 g
Protein 26 g	52 %
Vitamin A	210 %
Vitamin C	201 %
Calcium	6 %
Iron	6 %

Spatchcocked Chicken with Vegetables

Adapted from Spatchcocked Chicken with Root Vegetables

Ingredients
7 medium carrots, cut into 1" chunks
4 large yellow potatoes, cut into 1" chunks
1/2 white or yellow onion, cut into 1" chunks
3/4 lb. cauliflower, cut into 1" chunks
2 T. extra-virgin olive oil
salt and pepper

6 cloves of garlic, finely minced
1 6" sprig rosemary, finely minced
1/2 t. chipotle powder
1/4 t. salt
1/2 T. olive oil

1 whole chicken, 5-6 lbs., spatchcocked as in the linked recipe

Directions
Preheat the oven to 450˚F.

Toss the vegetables with 2 T. olive oil, salt and pepper, and spread evenly in a 9" x 13" glass baking dish.

Mix the garlic, rosemary, chipotle, and 1/4 t. salt with 1/2 T. olive oil in a small bowl.

Spatchcock the chicken and loosen the skin from the breast, leg and thigh, and wing meat areas.

Place flat on the vegetable base, arranging the chicken so none of it hangs over the pan edges.  Spread the herb paste between the meat and the skin.  Tuck the wing tips in the cut you made to access the thigh and leg meat so they don't burn.

Roast for 50-60 minutes, until the thickest part of the thigh registers 165° on a thermometer.
Remove the chicken from the pan and let it rest for 10-15 minutes before carving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 546
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 183 mg	61 %
Sodium 616 mg	26 %
Potassium 854 mg	24 %
Total Carbohydrate 34 g	11 %
Dietary Fiber 5 g	20 %
Sugars 9 g
Protein 85 g	170 %
Vitamin A	238 %
Vitamin C	91 %
Calcium	13 %
Iron	22 %

Bacon, Asparagus, Potato Frittata

Adapted from Asparagus and Potato Frittata

Ingredients
2 t. sunflower seed oil, divided
1 small sweet onion, thinly sliced
1 clove garlic, minced
1 t. chopped fresh rosemary, or ¼ teaspoon dried
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into ½" dice
1 bunch cooked asparagus stalks, cut into 1" pieces
½ t. salt
½ t. freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
4 slices center-cut uncured bacon, cut in 1/4" slices
¼ c. freshly grated Asiago cheese
2 T. chopped fresh chives, or scallions

Directions
Preheat the broiler. Heat 1 t. oil in a large iron skillet over medium heat. Add bacon, onion, garlic, rosemary, and half of the tomato; cook, stirring, until the onion is tender, about 8 minutes. Steam diced potatoes in the microwave.  Add potatoes and cook, stirring, until they start to brown, about 4 minutes.  Steam asparagus in the microwave.  Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper. Wipe out the pan, brush with the remaining 1 t. oil, and return it to low heat. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 311
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 205 mg	68 %
Sodium 775 mg	32 %
Potassium 527 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	11 %
Sugars 8 g
Protein 28 g	56 %
Vitamin A	15 %
Vitamin C	43 %
Calcium	13 %
Iron	11 %