Seven Great Ways to Use Eggs

I went grocery shopping yesterday and was amazed to discover that (in our area anyway) a carton of five dozen eggs is only $2.69. I can’t remember the last time eggs were that cheap.  That’s a LOT of protein for less than $3.  In honor of that smoking hot deal (at Winco for local folks) I thought I’d share seven great ways to use eggs.  (The eggs in this first photo are from our chickens a few years ago.)

Eggs, wonderful eggs

  1. This one is simple as they come.  Boil a dozen or so and stash them in the fridge for an easy protein addition to any meal.  Almost all of my teens will grab an egg to take with them on the way to work, especially if I take a few minutes and peel them.  Since most of them tend to be breakfast-skippers, I call this a victory and try to have a few cooked eggs ready in the fridge as often as I can.  Here’s a recipe if you need the details of making a good boiled egg.Eggs
  2. Here’s a Cobb Salad recipe that I tweaked by adding spiced lentils. Feel free to tweak as you wish.Cobb-Salad-sm
  3. Poached eggs on toast…..yummy! And check out this recipe if you’d like to add a hollandaise sauce to make this even more wonderful.j
  4.  Mexican-Style Migas is hearty enough to be served for breakfast or dinner, and is great in the late summer when (if) you have tomatoes and peppers in the garden.migas
  5. If your family’s interests tend to center more on the dessert end of life, try this super-easy recipe for “Impossible” Coconut Custard Pie.7 Great Ways to Use Eggs (Owlhaven)
  6. Stuffed French Toast Strata-– Here’s another sweet one. We make this on Christmas Eve for breakfast, but there’s really no reason to confine this yumminess to only one day a year.French Toast Strata
  7. And finally, here’s a great back-to-school idea.  Who wouldn’t love a few freezer bags full of ready-made Freezer Breakfast Burritos? 7 Great Ways to Use Eggs

PS– With all of these recipes, you should be able to click on the photo to get to the website featuring that recipe.  And if you’re in the mood for more affordable and family friendly recipes, head on over to Amazon and check out my cookbook Family Feasts for $75 a Week.

How to make kimbap (Korean-style sushi)

(First posted here in 2010)

Korean Sushi

Preparation Time: 60 minutes

Serves: 6-8

This recipe is a little more time consuming than my average recipe, but it is a fun treat every now and then.  Once you have the various ingredients prepped, the actual rolling goes quickly.  Be sure to check out my how-to video here. You can find nori (dried seaweed sheets) in the Asian food section of most grocery stores, or on amazon.

Typically, these rolls will include julienne strips of daikon, a yellow pickled radish.   You can customize your rolls to suit your family’s likes and dislikes.  Cucumber and avocado are excellent additions.   Some people like a bit of mayo spread on the rice before adding the other filling ingredients.

Ingredients

For the pork:

  • 1/2 pound pork (pork roast works well)
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar

For the rice:

  • 2 cups short-grain rice
  • 2-1/4 cups water
  • 2 tablespoons rice vinegar (or substitute regular vinegar)
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar

Other ingredients:

  • 1 package of nori (dried seaweed) about 10 sheets
  • 2 carrots, cut into julienne strips
  • black pepper
  • 2 tablespoons sesame oil (or olive oil)
  • 3 cups baby spinach
  • 4 eggs
  • salt and pepper

Start by rinsing 2 cups of short grain rice, and then cook it in 2-1/4 cups of water.  When the rice is done, combine rice vinegar, sugar, and salt in a small bowl.  Warm it in microwave for a few seconds and stir again until salt and sugar dissolve.   Drizzle vinegar mixture over the rice,  lifting  and folding rice gently with a spoon so that the vinegar mixture coats all the rice.  Cover rice and set aside.

Next, peel and slice carrots into julienne strips.  Cut pork in a similar way, trimming away fat as needed. Toss pork with garlic, soy sauce and sugar.  Heat sesame oil in a heavy skillet over medium high heat.  Add pork to hot skillet and cook for 5-7 minutes, until browned and cooked through.  Remove from skillet. Now add the carrots and a bit of black pepper to the same hot skillet and cook 3-5 minutes, until carrots soften and get some browned bits.  Remove them from the skillet. Turn skillet down to medium low.

Whisk the eggs in a medium bowl.  Add just a little bit of oil or cooking spray to the skillet.  Cook egg mixture over medium low heat without stirring, until egg is nearly set.  Carefully flip the egg ‘pancake’ over and cook another minute.  Remove egg to a plate, salt lightly, and cut egg into long thin strips.

Rinse the spinach, pat dry, and place in a bowl.  Now gather together all your ingredients and get ready to roll!  For a video demonstration, check out the sushi-rolling video on my blog!

Kimbap-

Kimbap- (1)Begin by laying a sheet of seaweed on the counter in front of you.  Take about half a cup of rice and spread it over the 2/3 of the seaweed that is closest to you.  Leave about a 2-inch wide strip of seaweed uncovered at the farthest edge of the piece of seaweed.

Now put a line of baby spinach horizontally across the center 1/3 of the rice layer.  Top the spinach with a long strip of egg, a couple strips of carrot, and a couple strips of meat.  Try to arrange the ingredients so that the ingredients span the whole width of the  seaweed, and hang off the edge of the seaweed on both sides just a little.

Next comes the tricky part. Gently but firmly roll the seaweed up, starting with the edge closest to you and rolling away from your body. Try to keep the filling in the center of the roll.  To do this you will probably have to tuck bits back in as you roll. The last bit of seaweed that you roll up should be the bit that doesn’t have any rice on it.  Press roll firmly together and set the roll on a plate with the seam side down.

Kimbap- (2) Don’t
stress if your first couple rolls look ugly. Remember, this is an
adventure, and nobody is an instant expert!  If your seaweed splits in
spots, you may have used a bit too much rice.  Your next roll, or the one after that, will
probably be better.

Let the sushi rolls sit for 5 minutes or so before you try to cut them.  This allows the seaweed and rice to meld together and makes the rolls more stable.  Cut the rolls crosswise into 1 inch slices, using the thinnest, sharpest knife you have, rinsing the knife off every now and then if it gets sticky.

The first cut on the end of each roll won’t be as pretty as the center cuts, but they’re still delicious.   My kids love to snitch them as I’m cutting.  Serve warm or cold, with wasabi or soy sauce.

Yum!!

 

How to make kimbap (Korean style sushi) from Mary Ostyn on Vimeo.

This recipe was also featured at MyRecipes.com

Filed Under: Featured Recipe, Recipes

Now we’re cooking with gas

March 8, 2016

I think I told you that just before we moved out of the old house, in the midst of repainting and recarpeting and replacing the whole kitchen,  our oven broke, forcing us to buy brand a brand new range also—a mite frustrating after all the money we’d already poured into the house, especially given the fact that we wouldn’t even get to enjoy it ourselves.   When we moved, after all that work, I was set to be content with the new house as it was for awhile, including the old(ish) white appliances. No sense fixing them til they broke, we figured.

Sure, the dishwasher was rusty, but it worked.

We couldn’t quite figure out why the ice maker in the fridge didn’t work, but I figured an ice maker wasn’t essential.  John and Z sure missed it though.

Then the biggest burner on the stove broke.  I definitely missed that. Grr.

Then the rusty dishwasher stopped draining, and it became impossible to tell if the dishwasher had run or not. Hmm.  Maybe it was time to think about new appliances for this house after all.

When one of our grown kids mentioned they were looking for a range-hood microwave (white to match their other appliances) we decided to give that to them since it was the only thing that still worked perfectly here.  And then we steeled ourselves for the budget bite and went hunting for kitchen appliances.

After hunting around, we found a nice big discontinued-model fridge for $899 at Lowe’s–not bad at all for a stainless fridge of that size.  And lo and behold, Lowe’s also had decent prices on the other appliances too.

I’ve been longing for a gas range for quite some time, so we decided to investigate that option. I discovered, much to my surprise, that a gas range isn’t any spendier than an electric range.  In fact, the mid-level one that I picked was $400 LESS than the flat-top range we bought for the old house and (sob) left behind.

We still had to get the kitchen plumbed for gas, and once we’d added in that cost, the gas range was a *tetch* spendier than the range at the old house.   Darn. But the plumber, who turns out to be a neighbor of ours, very kindly plumbed the back patio for gas while he was at it, which gave us a lot more bang for the buck.  Now we can hook our barbecue up, and never fill a propane tank again. Woohoo!

Here’s the kitchen with the old appliances, when the previous owner still lived here.

KitchenDining

Here’s the gas range installed– I’m completely delighted with my new toy tool.  You might be able to see that it has a center griddle element– haven’t tried that out yet, but it looks like fun, doesn’t it?

Range

And here’s the whole kitchen with its new shinies.

IMG_5109

I am going to be a bit fussy cleaning them to keep them looking nice – and I very much hope we are done with appliance purchases for a long time!

Last night after cooking dinner on my awesome new stove, we sat down to eat and I said jubilantly, “ALL our appliances work now!”

“Shhh!!” John said. “The washer and dryer will hear you!”

Let’s hope not.

Filed Under: Featured Recipe, Projects

Hazel’s Gluten-Free Bread

July 27, 2015

As promised many days ago, herHazel's Yummy Gluten Free Breade’s my momma’s wonderful gluten-free bread recipe. Her gluten-free flour recipe is included at the bottom. If you like, you can mix it in a bread machine or with a Kitchen-Aid. This bread is especially fabulous toasted.

Hazel’s Gluten Free Bread

Makes one loaf

Ingredients

Directions

For bread machine:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

For oven baking:

I use Artisan blend flour (see below) and have mixed it with either my electric mixer or the dough cycle of my bread machine. As indicated in the recipe, I added 1 extra teaspoon of xanthan gum, over and above what is in the flour blend. After thoroughly mixing, I put the dough into a greased bread pan and smooth out the top with a greased rubber spatula.

I let it rise in a warm place for an hour or so (barely warm oven works fine), until it is nearly double in size and is about even with the top of the bread pan. With bread on middle rack of oven, turn the oven on to 375. (The bread will complete rising and begin baking as the oven heats up.)

I bake it at 375 for about 40 minutes, then turn the oven off and leave it in for 10 more minutes. Cool it in the pan for 10 additional minutes, outside the oven. It slices and tastes great, and has a nice consistency. After experimenting, this is my favorite way to manage the baking (a single rising and then having the bread in the oven as it heats up). It is less likely to fall in the middle.


This is my current flour blend, taken from the cookbook Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World

 

 

Filed Under: Featured Recipe, Recipes

Recipe: Restaurant-Style Guacamole

May 6, 2015

The other day I had the brilliant idea of sharing our favorite restaurant-style guacamole recipe in honor of Cinco de Mayo. I didn’t get around to it.  Instead I spent the day with laboring women whose baby’s births have now given them an extra-special reason to love May 5th.  🙂  So the recipe ended up late for Cinco de Mayo.  But, hey!  It’s four days early for Mother’s Day, and even earlier for all sorts of summer celebrations, all of which will be improved by a hearty dose of guacamole. I’ve discovered that for our weekly Sunday crowd of 20 or so people, 8-10 avocados is about right. So that’s the size recipe I’ll share with you here. Feel free to cut it in half if your group is smaller. And remember my handy-dandy tip for freezing avocados if your avocados are ripening faster than you can use them!  We’ve never had enough guac left over to try freezing it, but I’m sure it would work great too.

guacamole

 

Easy Restaurant-Style Guacamole

Peel, de-seed, and mash avocados in a medium sized mixing bowl.  I like to use a heavy wire whisk for this task.  Once the avocado is well mashed, add all the remaining ingredients, combining well. If you like your guacamole spicy, try adding one finely minced serrano pepper to the mix. Enjoy!

Hint:  if not serving immediately, cover with plastic wrap, pressing the wrap against the surface of the guacamole, to prevent browning.  I like to make my guacamole no more than a couple hours ahead of time, so it stays a nice bright green.

 

 

 

 

 

 

Filed Under: Featured Recipe, Recipes

Easy affordable gluten free recipes

January 7, 2015

I’m getting a fair collection of easy and affordable gluten free recipes here, and I thought it might be helpful to some of you  to list them all together into one post.  If gluten free is not your thing,  don’t forget about my main recipe collection— it’s up to 105 recipes now, all affordable family-friendly food. And as always, if you find this resource useful, I’d love a pin on Pinterest.
Gluten-Free Recipes from Owlhaven)

 

 

MAIN DISHES

 

Pork and Veggie Stir Fry

Pork and Veggie Stiry Fry

 

Prize Winning Chili for a Crowd

(Imagine a photo of chili here– I made it the other day but forgot — again- to get a photo!)

 

Ethiopian Sloppy Joes

Ethiopian Sloppy Joes

 

Sriracha Barbecue Chicken

Sriracha Barbecue Chicken

 

Thai Lettuce Wraps

Thai Chard or Lettuce Wraps

 

Sesame Chicken and Veggie Stirfry

Sesame Chicken and Veggie Stirfry

 

 

 

Gluten Free Meatballs (served over rice instead of the pictured rolls)

Gluten Free Meatballs and Sauce

 

 West African Sweet Potato Soup

West African Sweet Potato Soup

 

Molly’s 10-Minute Chicken

 

 

Hearty Meatloaf  (Use gluten free oats to make this recipe completely gluten free)

Hearty Meatloaf

 

 

Eggplant Tomato Bake

Eggplant Tomato Bake

 

 

 

SIDE DISHES and EXTRAS

 

Lemon Cilantro Rice

Lemon Cilantro Rice

 

Alecha (Ethiopian Comfort Food)

Alecha (Ethiopian Comfort Food)

 

Blue Cheese Biscuits

GF Blue Cheese Biscuits

 

Creole Cobb Salad

Creole Cobb Salad

 

 Three Great GF Salad Dressings

GF Salad Dressings

 

Vegetable Pancakes

Vegetable Pancakes

 

Kimbap (Korean Sushi)  — I even made a video for this one!

Kimbap (Korean Style Sushi)

 

 

Cauliflower ‘Mac’ and Cheese

Gluten Free ‘Mac’ and Cheese

 

 

Scalloped Potatoes for a Party

Scalloped potatoes (alongside my Hearty Meatloaf)

 

 

 

BREAKFAST FOOD

 

Christmas Breakfast French Toast Casserole (with regular and gluten free options)

French Toast Strata

 

Hash Brown Combo

Hash Brown Combo

 

Lemon Cream Cheese Pancakes

(no photo yet!)

 

 

DESSERTS AND SWEETS

Berry Pudding Dessert (regular on left, gluten free on right)  The pix is a little rough, but I snapped it quickly in the midst of serving 80+ people this dessert.

Berry Pudding Dessert

 

The Best Banana Bread Recipe Ever (no gluten free collection would be complete without this one is from JoLynne– yum!)

gluten-free-banana-bread

 

 

 

 

 

 

 

 

 

 

 

 

Reeses Peanut Butter Bark

Reeses Bark

Flourless Chocolate Cake

GF Flourless Chocolate Cake

Filed Under: Featured Recipe, Recipes

Royal Icing for Gingerbread Houses

December 17, 2014

Royal Icing for Candy Houses (Recipe)

Each December in our homeschool craft co-op we get together to make candy houses, which we put together using graham crackers and royal icing.  Once the houses are built, it’s best to wait 5-10 minutes before adding candy– regular frosting works fine for that — but royal icing is essential for making strong structures on which to place all that candy. Here’s the recipe I use to make royal icing, just in case you’re interested in a similar Christmas craft with your own children.

Royal Icing for Gingerbread Houses

Prep Time: 10 minutes

Royal Icing for Gingerbread Houses

Ingredients

  • 3 egg whites, at room temperature
  • 4 cups powdered sugar
  • 1/2 tsp cream of tartar

Instructions

  1. In the clean, dry bowl of a stand mixer, place egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined.
  2. Stop the mixer and scrape down the sides of the bowl, then beat for 7-10 more minutes, until the icing is very thick, shiny, stiff and white. If icing doesn't look stiff enough, add a little more powdered sugar at this point and whip a little longer.
  3. If you want colored icing, divide it among several bowls, adding drops of food coloring to each bowl to get the colors you want. Usually we just make ours white, but red and green would be fun too.
  4. Scoop the icing into heavy ziplock bags, squeezing all air out of the bags before zipping them shut. At this point I also usually double-seal the top of each bag with a strip of clear packing tape, to keep bags from bursting open while they are squeezed. Icing will last several days, refrigerated, sealed in ziplocks.
  5. When you're ready to use the bags, just snip a TINY corner off each bag so that when squeezed, the icing comes out in a thin line.
  6. Royal icing dries to a very hard consistency, and sets quickly once exposed to air. It will be hard within 15-30 minutes of application.

Note: This type of icing is great for glue, but potentially not great to eat, since it contains raw eggs. We've never had issues, but be aware of the risk, especially with young children and immune-compromised folks. For those people you may want to skip the eggs and instead use meringue powder. Happy building!

http://owlhaven.net/2014/12/17/royal-icing-for-gingerbread-houses/

 

Julianna's House

Julianna’s House

Emily’s House

 

Filed Under: Christmas, Featured Recipe, Recipes

Creamy Chicken and Potato Soup (GF)

October 21, 2014

Soup (thin)Here’s a great soup recipe that I found on Pinterest and then adapted quite a bit to suit my preferences.  I really, really love the bright flavors and pretty color added by the fresh tomato and cilantro. I’ve served it to a crowd twice, and each time people really seemed to enjoy it.

Creamy Chicken and Potato Soup

Yield: 5-6 servings

Creamy Chicken and Potato Soup

Ingredients

  • 1 lb chicken, cooked and shredded (about 3 cups)
  • 8 slices bacon, cooked and crumbled (reserve for topping)
  • 2 tablespoons reserved bacon grease
  • 1 large red or green bell pepper, diced (1 1/2 cups)
  • 1 medium yellow onion, diced (1 1/4 cups)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 medium russet potatoes, peeled and diced (3 cups)
  • Salt and freshly ground black pepper, to taste
  • 2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • 2 tablespoons cornstarch
  • 2 medium tomatoes, diced (reserve for topping)
  • 1/4 cup fresh cilantro, chopped (reserve for topping)

Instructions

  1. Cook and cube chicken however you prefer.
  2. Preheat oven to 425 degrees. Cook bacon on a cookie sheet in the oven until crispy, about 12-18 minutes, turning halfway through. Remove bacon to a plate to drain.
  3. Reserve about 2 tablespoons of the bacon grease and pour it into a heavy skillet over medium heat.
  4. Add bell pepper and onions, and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer.
  5. Stir in chicken broth, add cubed potatoes and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  6. Whisk cornstarch into the half and half. Add it to the soup along with the cooked chicken and corn.
  7. Simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped with bacon, cilantro, and fresh tomatoes.

For an added boost of health and flavor, I make this soup with bone-in chicken thighs. For this recipe I cooked 5 bone-in thighs in about 8 cups of salted water to which I added some onion and carrot. When meat was soft enough to fall off the bone, I remove the meat and set it aside, then continued to gently cook the bones in the broth overnight (a crock pot works nicely). The next day I had a nice healthy bone broth, which I strained, discarding the veggies, and then used in place of store-bought broth. It adds extra cooking time, but very little additional prep time, and adds lots of rich flavor and nutrition to the soup.

http://owlhaven.net/2014/10/21/creamy-chicken-and-potato-soup/

 

 

Filed Under: Featured Recipe, Recipes

September grocery challenge, week 4

September 26, 2014

I keep thinking that I’m actually going to get less busy and manage to post here more often, but then the week runs away with me. Again. I also imagined that with both our teens sons now having licenses and cars, my driving load would be less.  And it is– except for the 7x a week driver’s ed that our 16 year old daughter has been doing for three weeks.  But that’s done today, so maybe, maybe I’ll get to stay home more soon.

But then starts another 6 months of driving with a student driver.  She’s #8 to take driver’s ed, so we’re starting to feel like campaign-hardened veterans in the driver’s ed department– harder to scare, and a bit better at predicting the typical things that kids have trouble with. This is also our 4th new driver in 2 years, so I’m starting to feel sorry that our preteen daughters once again get to sit in the car and again hear my play-by-play direction of new drivers.  Heck, even I’m getting tired of the sound of my voice pointing out possible hazards.  On the bright side, they’ll probably be excellent drivers by the time it’s their turn to learn.

Another thing that’s been taking some time lately is really fun.  I’m pulling together final plans for a Created for Care mini-retreat in McCall, Idaho in October.  Twenty ladies have signed up to attend, which is a nice number for the house that we rented, and I’m just praying the weekend will be a delight and a blessing to everyone.  We’ll be watching some really good DVD’s from the ‘big’ Created for Care event that I’ve attended for several years, plus have time for sharing and fellowship and encouragement. And chocolate.  🙂

So.  On to the great grocery adventure.  I went to the store twice this week, for essentials like potatoes, Her first apple pieonions, dish soap, milk, yogurt, eggs and a watermelon. OK, the watermelon wasn’t an essential, but the affordable watermelon season is getting near its end.  Better enjoy before the prices go up. I also grabbed some peanuts for munchies for my college-student girl who’s working so hard, and probably not eating great with all the studying and early rising.

As of Thursday I was up to $290 which I call a great success for the month. I don’t really even feel like the cupboards are bare. I have been a bit more repetitive with food this week, but I attribute that to being busy as much as to the $300 budget.

Julianna made her first apple pie this past week, using the press-in pie crust recipe from Family Feasts for $75 a Week. It was yummy and she was very proud of herself.  I canned some apple pie filling which will be really yummy this winter, and I also began canning grape juice.  Lots more grapes on the vines but I don’t know when I will get to them.

Here’s what we ate:

 

Saturday

 

Sunday

 

Monday

 

Tuesday

 

Wednesday

 

Thursday

Friday

 

How did your week go?  I’d love to hear some of your budgeting successes.  Did you make a meal that your family particularly enjoyed?

Recipes I’ve pinned that I’d like to try:

BBQ Chicken Street Tacos

Korean Marinated Pork

Creamy Chicken and Rice Soup

Filed Under: Featured Recipe, Frugality

Recipe: Spicy Grilled Shrimp

July 16, 2014
Spicy BBQ'd Shrimp
For our 4th of July party several years running we’ve done spicy grilled shrimp on the barbecue.  Here’s the recipe we used this year, and I thought it was really yummy. Since I forgot to get a picture either year, though, the photocredit belongs to a different recipe I found on ifood.tv.  As pretty as this shrimp is with the tails on, we did go ahead and take the tails off ours before skewering them, to make them easier to eat.

Spicy Grilled Shrimp

Prep Time: 1 hour

Cook Time: 10 minutes

Yield: 6-8 servings

Spicy Grilled Shrimp

Ingredients

  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1-2 teaspoons Sriracha sauce
  • 2 pounds medium or large shrimp
  • 3 cloves garlic, minced

Instructions

  1. Peel and devein shrimp and remove tails.
  2. Combine all ingredients in a ziplock bag and marinate for 1 hour.
  3. If using wooden skewers, soak in water while shrimp marinate.
  4. Thread shrimp onto wooden or metal skewers.
  5. Heat grill to medium-low.
  6. Grill shrimp for 3-5 minutes per side, or until they are opaque and pinkish in color.
http://owlhaven.net/2014/07/16/recipe-spicy-grilled-shrimp/

 

 

Filed Under: Featured Recipe, Recipes