Egg-in-a-Pepper

Oh so pretty outside today. We went to the French market along Wisconsin (a street right next to Georgetown). It feels so good to be done with exams and enjoy the outside like normal people! Nomm-ed on crepes, creole jambalaya, burgers, fries, macaroons and french bread :/ Yeah, that was too much food. Too weird of a mix. Upset stomach for the rest of the day. Ungh so much for being a glutton...

My interesting factoid of today is a little look into the future of food. Cloned animals with "leaner meat". First sheep ever cloned with "good fats" in China rather than "bad fats/ cholesterol". Apparently, the gene is straight from a ROUNDWORM that produces unsaturated fatty acids, which is better for you. I mean we have tomatoes with fish genes in them so we can freeze them... Are you ready to munch on some sheep-worm hybrid??

Last weekend, we decided to make something creative for brunch. We eat A LOT OF eggs. And we saw some great colorful peppers. But mostly I was browsing recipes and found egg bacon cups and avocado cups. And so why not pepper cups?? 

Beautiful, bright and derricious!

Egg-in-a-Pepper

Cooking level: Easy Peasy

Yellow, Orange, Green!

Ingredients

3 Bell peppers (or however many)

3 eggs

1/3 cup shredded cheese (sharp chedder or pepper jack)

1 tsp of any kind if herb

Salt/pepper

Preheat oven to 400F. We only used the bottom of the bell peppers. But you can also use the top part if you like.


In your cups, split the cheese, herbs, salt and pepper. Dried parsley, chili flakes works great. I'm sure chives would be very delicious and refreshing too.

I separated the egg whites while bubs mixed the cheese and herbs around and then plopped the egg yolk on top. Although, the next time I do this I think I'll put some egg white over the yolk so it doesn't dry out too much in the oven.

Stick those in the oven (it fits in the toaster oven!) for about 25-30mins or however you like your eggs.

Super simple huh?

Lemon Blueberry Ricotta Pancakes

Happy Easter guys! Today, we decided to have Easter brunch with my neighbor after going to church. Finally stepped foot into a church, after being MIA for... uhh... G-d knows how long. Although, I did go to a church of the wrong denomination. You see bubs is Catholic and I'm Presbyterian, but we didn't want to go to two churches or go alone.. haha I'm so awful.

Anyhoo, I've been wanting to make these pancakes after trying them at the BLD restaurant for brunch in Los Angeles. They are SO fluffy, moist and full of good stuff. I think the next time I make it though, I'll probably use vanilla yogurt, because plain is a little too tart, or a mixture of both. Our neighbor came to join us and he made some bomb ass potato hash. It was loaded with bacon, green pepper, onions, garlic. Maybe some butter in them too. I hope you try out these pancakes on one bright and sunny morning!

Lemon Blueberry Ricotta Pancakes

Blueberries, maple syrup, pancakes oh-my!

Ingredients

1. 1.5 cup all-purpose flour

2. 2 tbsp sugar

3. 1 tsp baking powder

4. 1/2 tsp baking soda

5. 1/4 tsp salt

6. 2 eggs separated

7. 1.3 cup buttermilk (or yogurt or substitute..see below)

8. 1 tbsp lemon juice + zest

9. 1/8 tsp vanilla extract (optional)

10. 1 cup ricotta cheese

11. 1-2 cup blueberries

Mix all the dry ingredients from 1-4 in a big bowl. In a medium bowl mix your butter milk, egg yolks, lemon juice + zest (~1 tbsp), vanilla extract and ricotta cheese. If you don't have buttermilk, you can make it by adding in a measuring cup a 1 tbsp of lemon juice or vinegar and then topping it off up to 1 cup with milk (2% or whole). Let that sit for 5 mins to curdle and get thick. I just use the same amount of yogurt (plain or vanilla).






In another bowl where you separate your egg whites, add in the salt. If you're lucky and have an egg beater, beat the eggs until soft white peaks form. Otherwise use the power of 2 alternating guys whisking it!



Mix until JUST moistened or free of lumps of the wet and dry mix. Then gently fold in your egg whites. I mean gently, no crazy whisking. Or else all that air and blood and sweat you had put in whisking the egg whites just deflate (and that's sad).



Fold in your blueberries and heat up your frying pan!
We used a pat of butter and olive oil and keep your fire at low-medium heat. I used a ladle to pour it on so it spreads to my hand span. I did make them really big and made a mess because I couldn't flip them :(








While it's cooking on one side you can add more blueberries or some chocolate chips (picture below). HmmMMM... Once it starts having a decent amount of bubbles forming upside, flip it over (or whenever it looks brown and delicious).

Serve your pancakes with maple syrup and maybe a dollop of ricotta cheese. You can even make your own syrup and blueberry compote. But that's too bouge for us :D

Pancakes enjoyed with some scrumptious potatoes