Posts in "Recipes"
Easy Baked Eggs (Paleo, Vegetarian, Gluten-Free)
Easy Baked Eggs | Freckled Italian

One of my favorite easy meals is a quick, chunky tomato sauce that comes together in a cast iron pan before I drop a few eggs in to cook slowly. What really makes the whole thing sing is a couple slices of crusty toasted sourdough, but it is still just as delicious on its own. This makes a great breakfast but an even better lunch/dinner when you don’t feel like cooking or doing the dishes—trust me, I’ve been there more times than I care to admit.

Easy Baked Eggs | Freckled Italian

Ingredients:

  • About 20 ounces of cherry tomatoes

  • 2-3 tablespoons of olive oil

  • 2 cloves of garlic, smashed

  • About 1/4 teaspoon crushed red pepper (more if you like it spicier)

  • 3-4 eggs

  • Salt and pepper, to taste

  • Fresh basil or parsley

Instructions:

  1. In a cast-iron skillet, warm up the olive oil over medium heat. Add the smashed garlic and stir gently until browned and fragrant, about 2-3 minutes. Remove the garlic from the oil after a few minutes so it doesn’t burn.

  2. Add the crushed red pepper to the oil and stir. Add the tomatoes and allow to cook gently for 4-5 minutes, stirring occasionally. Once they start to soften you can begin smashing the tomatoes gently with the back of a spoon or a spatula. Once the tomato mixture is nice and liquid-y, season with salt and pepper, reduce heat to low, and cover. Cook for another 8-10 minutes.

  3. Remove the lid and check your tomatoes—are they simmering? Use a spoon to create a few wells and gently crack eggs in. Season eggs, cover again and cook another 3-4 minutes, or until whites are set but yolk is still runny. If you like them cooked more, then allow more time.

  4. Remove from heat and carefully spoon eggs out with tomato sauce. Serve as is with a sprinkle of herbs or on toast (or over a bowl of rice! It’s good on everything).

Easy Baked Eggs | Freckled Italian
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Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)
Vanilla Bean Chia Pudding | Freckled Italian

I’m finally hopping on the chia seed pudding train and I’d like to tell you that it is…interesting! I’m actually a pretty huge fan of the texture but I could see how it might take some getting used to. The way the chia seeds absorb liquid is really quite bizarre but man does it end up being a delicious and healthy little snack!

I decided to keep it simple for my first try and just made a basic vanilla bean chia pudding (I even used alcohol-free vanilla so Sophie could try it out at her next snack time—she played with it for about 10 minutes before deciding she was also a fan and devouring most of what I put in her bowl), but you could really get creative with both flavors and toppings.

Vanilla Bean Chia Pudding | Freckled Italian

Between breakfast and a few snacks it did not last very long, so I’ll be making another batch really soon—probably a chocolate version next!

Vanilla Bean Chia Pudding (Paleo, Gluten-Free, Vegan)

Ingredients:

  • 1/4 cup + 2 tablespoons chia seeds (6 tablespoons)

  • 2 cups milk (almond, cow, whatever you prefer—for this recipe I chose an almond/cashew mix)

  • 1 teaspoon vanilla extract (you could also use a real vanilla bean if you have one on hand—just cut in half and scrape the inside out)

  • Whatever toppings you like: banana slices, berries, etc.

Instructions:

  1. In a large container with a lid, mix chia seeds, milk, and vanilla extract. Stir well to ensure that there are no clumps, then transfer to refrigerator and chill overnight.

  2. To serve, spoon into bowls and top with fresh fruit or granola.

Vanilla Bean Chia Pudding | Freckled Italian
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Butter-Garlic Brothy Rice
Garlic Butter Rice Soup | Freckled Italian
Butter-Garlic Brothy Rice | Freckled Italian

When it comes to food, my husband and I are polar opposites—we’re both big eaters and appreciate great food, but our ideas of comfort food are totally different. Even when we get takeout for dinner, we often disagree on what we should order—I’m firmly in the Noodles of Any Kind camp, and he’s more into pizza or a hot Italian sub. Luckily, last summer we discovered a Panda Express right next to a Firehouse Subs so we mobile order both and pick them up in one fell swoop. #marriage

All of that is to say that this recipe is my kind of dish, and it’s one that I know I’ll get to enjoy in its entirety (although Sophie does seem to take after me when it comes to rice and noodles) because Rob is just not interested in brothy rice, which is what this is. I wouldn’t call it soup, but it should be served with enough broth that you need a spoon to slurp up any remaining liquid in your bowl.

This is basically a non-recipe, but when I shared a photo on Instagram Stories the other day (I made it a week ago when I had a migraine) I got a lot of inquiries so I thought I’d make it again (twist my arm) and share a full post.

Garlic Butter Rice Soup | Freckled Italian

White rice (I prefer jasmine although this time I used Basmati—you could do any rice you like) gets toasted in a pot with a few smashed garlic cloves and lots of butter before simmering away in chicken stock. Once it’s done cooking you simply spoon it into bowls and pour a little more chicken broth over it, depending on how soupy (or not) you want it.

I like to top it with whatever herbs I have in my fridge—my favorites are cilantro and green onion but chives are good too. A little spritz of fresh lemon, lime, soy sauce, or even a sprinkle of Parmesan cheese and crushed red pepper would be amazing. Sesame seeds? Truffle oil? A soft-boiled egg, perhaps. Find your favorite combo—this buttery, garlicky, brothy rice can be whatever you want it to be.

Ingredients:

  • 2 tablespoons butter

  • 1-2 cloves of garlic, smashed

  • 1 cup of rice

  • 2 cups of chicken stock (use veggie stock to make vegetarian), plus more for serving

  • Salt, to taste

  • Desired toppings (herbs, onion, citrus, etc.)

Instructions:

  1. In a medium pan, melt butter over medium-high heat. Add garlic cloves and sauté for 3-4 minutes, or until fragrant. Add uncooked rice and stir well to combine, cooking another 2-3 minutes. Add a large pinch of salt and continue to stir.

  2. Reduce heat slightly and pour in the 2 cups of chicken stock. Stir once more and bring to a simmer. Reduce heat to low and cover. Cook for 15-20 minutes, or according to package directions (I usually cook just a few minutes less, or at least check on it a few minutes before the recommended cook time since I toast the rice before boiling).

  3. Fluff rice with a fork (optional: remove garlic from pot) and add more salt if necessary. Spoon into bowls and top with more broth, then sprinkle herbs before serving.

Garlic Butter Rice Soup | Freckled Italian
Butter-Garlic Brothy Rice | Freckled Italian
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