Delicious in 10 min...five if you're a seasoned scrambler.

I love eggs.  I love them every which way, and some mornings I wake up & the first thing I think about is how badly I want a nice soft scrambled egg with toast to use as the vehicle in which it enters my mouth.  As I try to keep my girlish figure so often in between my feasting sessions: simplification, healthy, delicious= all the things I try to incorporate when I make my meals throughout the week.  I have found having eggs for more than just breakfast makes for a quick & satisfying warm your tummy dinner or lunch.  This scramble is a creation that I covet, even though it is simple & obvious.  Enjoy & hope you find this little week night bite to fulfill all your cravings while keeping your waistline.  

Feta & Spinach Scramble

2 Eggs
1 Cup Spinach
2 Scallions
1-2 Tbs Butter
Salt & Pepper
Feta

Note: Do not over salt this dish, because feta is a very salty cheese that will lend a lot of seasoning.

Start by chopping your scallions & sauteing them in the butter on medium high heat.  After 1-2 minutes add your spinach, I used leaf spinach that I tore up to make it easier to cook.  Season with salt & pepper and saute the spinach until it stars to wilt. 

Crack & scramble your eggs and season with a little salt & fresh pepper.  Stir around for a second, turn your heat down to medium & cook your eggs turning every 20-30 seconds.  As it starts to come together add in your feta crumbles & finish cooking until your preferred style, I like mine soft but cooked through.  I served this with dark rye & sliced Roma's with kosher salt, delicious pairing!  Now how easy was that??? 

My Cheeky Cottage Pie proves you don't need a Shepherd to enjoy this British Favorite.

Most of you are fairly familiar with the well known Shepherd's Pie...but, get this, did you know that Cottage Pie was the first version of this mince meat & potato pan pie of comfort?  Yep, potatoes weren't even brought into England until the 15th century and then in the late 1700's a cottage pie recipe was first recorded.  When I read this while doing some food research I was surprised & pleased.  I tend to know a lot of useless information, so this little food fact was a gem, and since I've been making cottage pies for years, it made me very happy to hear I was honoring the original classic unknowingly.  So here's to cottage pie, enjoy!

Cottage Pie

1 lb Ground Beef
1 Onion
1 Tsp Thyme, Garlic Powder, Parsley
Dash Cayenne
2 Tbs Tomato Paste
1 Tbs Flour
2 Cups Corn
4 Large Potatoes
1 Stick Butter
1 Cup Milk
1 Cup Cheese
Salt & Pepper

Peel and cut your potatoes, throw them in some cold water & bring them to a boil.

While the potatoes are boiling, preheat your oven to 400 and get started on your filling.  Brown the onions first in 1 Tbs of butter with a little salt & pepper.  After they are soft, add in your ground beef and break up the meat.  Now you can add the seasonings and cook through.  Once browned add the tomato paste and flour, then cook for another 2-3 minutes.  Check your seasonings, then be sure to add salt & pepper before putting your pie together.

When the potatoes are done, drain them and get ready to mash.  Add in the rest of your butter and milk before mashing or whipping your potatoes.  Give them a taste, salt & pepper? Of course.  Now that your potatoes are mashed, let's make a cottage pie.

Use large pie pan or small baking dish and start by putting the ground beef concoction in the dish.  Then layer your corn, top with mashed potatoes & sprinkle the cheese.  Bake at 400 for about 20-30 minutes, remove from the oven, and for best results...be sure to let the cottage pie rest for at least 10-20 minutes, it will serve much better & your filling won't fall apart so badly.  Hope that you try this one, it's so simple and super comforting!  Now it's time to eat!

Roasting Potatoes takes this Potato Leek Soup Recipe to a whole other level.

 Roasted Potato & Leek Soup

5 Red Potatoes
2 Yellow Onions
4 Leeks
1/2 Cup Bacon or Pancetta
4 Tbs Butter
4 Tbs flour
6 Cups Chicken Stock
Olive Oil
Salt & Pepper

Preheat your oven to 450 degrees.

To begin this recipe we are going to immediately try to get more flavor into this yummy winter warming soup by roasting our potatoes & yellow onions.  Start by chopping your potatoes & yellow onions into medium sized chunks.  Toss them on a baking sheet, drizzle with olive oil to coat & plenty of salt and pepper to taste.  Once your oven is preheated to 400 degrees, pop them in the oven.  After about 20 minutes begin turning your potatoes every 5-10 minutes to ensure they roast & brown evenly.

Your pan should look like this before they go in the oven...

And this when they are done after about 35-50 minutes depending on your oven.

While your vegetables roast begin cleaning your leeks.  I like to trim a bit off both ends, making sure to not leave too much of the dark greens on top.  The thick green tops tend to offer less onion flavor & a tougher texture.; however, after cleaned they make a great addition to your next stock pot!  Slice your leeks in half lengthwise and then into half moons.  Then submerse you half moons in a large bowl of cold water and toss them well.  I like to let them sit in this cool bath for at least 15 minutes so that all the dirt & sand can make their way to the bottom.

When removing your leeks from their water bath be  sure to lift them out gently so all the dirt stays at the bottom of the bowl.  I like to put my leeks in a colander to ensure all the excess water drains so your leeks will saute better.

Get a stock pot hot & saute your bacon for about 2-3 minutes and then add your leeks.  Season with salt & pepper and saute for 5 minutes.  Then add 2 Tbs of butter and continue to saute & wilt your leeks.  After a few more minutes you can add your roasted potatoes & onions to the pot.  Stir & saute for another 5 minutes to allow the ingredients to have a moment to mingle before beginning your rue. 

At this point I like to remove at least 1/4 of my vegetable mixture to use as a garnish for my soup.  This allows for a little wedge of chunky potato & caramelized onion along with the creamy soup you will soon be pureeing.  Add the rest of your butter, when melted add the flour & incorporate mixing well.  Stir & cook your flour down for at least 1-2 minutes to take the raw floury taste out.  You can slowly add your chicken stock stirring well to ensure you mix the rue in well.  Bring soup back to a boil and cook for a few minutes.  You will see the mixture begin to thicken.  At this point turn your heat off & puree your soup.  On the spoon your consistency should look like this...

I like to garnish my creamy potato soup with lots of goodies depending on what I have around.  For this recipe I used Shaved Parm, Fresh Parsley, and a few of the Roasted Potatoes & Caramelized Onions.

 And a little glug of Olive Oil as well got a thumb's up!