Spinach & Cheese Baked Eggs | How to Be Awesome on $20 a Day

Spinach & Cheese Baked Eggs

We’re making Meatless Monday awesome with Spinach & Cheese Baked Eggs. A bed of fresh spinach is topped with a layer of cheese and two eggs. Then it’s all baked to perfection. Add an extra layer of flavor with garlic herb breadcrumbs. Finally, a pile of toasted ciabatta brings it all together. Get into it.

Spinach & Cheese Baked Eggs | How to Be Awesome on $20 a Day

Can you believe it? I ate a vegetable and actually enjoyed it. My life-long struggle with veggies has been well-documented on this blog. It’s a struggle and a source of shame. I definitely feel like there’s something wrong with me. I’m a freak, but I don’t know how to change it. It probably holds me back professionally as well. As an aspiring food blogger, this a big hole in my experience.

People often ask me if I can post more healthy recipes or ways to make indulgent food more healthy. The short answer is no. Mostly because that’s not the kind of food I like. I only put recipes on my blog that I believe are truly awesome. I use this site for my own dinner planning, and if I’m not excited to eat something again, I don’t think it’s worth sharing.

Moreover, I don’t believe in taking great food and making it gross because someone told us we should feel guilty about eating it. If you want cheese or sugar, eat it. If you want to be more healthy, just eat less of that stuff. Don’t try to make your brownies healthy. They’ll never be as good. Just cut them smaller and share them with more people. I know some people have serious medical issues, and they can’t eat certain things. Trust me, there are plenty of other bloggers out there serving what you need. I share the food I love, and I hope you like it. If you don’t, that’s fine. To each their own. I still love you.

Spinach & Cheese Baked Eggs | How to Be Awesome on $20 a Day

This recipe, though, is something I didn’t expect to like. These Spinach & Cheese Baked Eggs with Garlic Herb Breadcrumbs were actually delicious. As I weighed out the spinach, I was like, “Yeah, that’s a lot of green stuff. This can’t be good.” I was so wrong. Served with fingers of toasted ciabatta, the mix of flavors and textures was awesome.

I adapted this recipe from the first book by Jessica Merchant of How Sweet Eats. Seriously Delish is filled with recipes that bring a great balance of healthy and indulgent. I show up for the latter, but she’s starting to win me over with the former. Her original recipe uses fontina cheese, which is difficult to source and expensive in Glasgow, so I opted for mild cheddar. I also added a little extra cream because it felt right. Finally, I switched out fresh herbs for dried ones in the breadcrumb mixture because I’m lazy. It’s super simple and super tasty.

Spinach & Cheese Baked Eggs | How to Be Awesome on $20 a Day

We’re always growing and changing. That’s the way it was meant to be. Spinach & Cheese Baked Eggs today. Next, world domination. It’s gonna be awesome.

Are you looking for more Meatless Monday recipes? This this Egg & Mango Chutney Flatbread.

Egg & Mango Chutney Flatbread | How to Be Awesome on $20 a Day

Egg & Mango Chutney Flatbread

Egg & Mango Chutney Flatbread is fiery and filling.With just five-ingredients, it’s great for any time of day. Quick homemade flatbread is combined with creamy yogurt, perfectly fried eggs, sweet mango chutney and spicy red chili. This combination is totally awesome.

Egg & Mango Chutney Flatbread | How to Be Awesome on $20 a Day

Are you on a new year’s resolution healthy eating kick right now? I probably should be, but I’ve had enough failure at this to know better. I’m learning to accept that I eat what I eat. I don’t have time for all the guilt that comes with dieting. You know I’m feeling guilty about plenty of other things. I’m letting this one go.

At the same time, I’m very pro fresh start. January is such a great opportunity to dig deep and make changes. One of the things I’ve been trying to change lately is the impact I make on the environment. I’m trying to waste less and also to consume more mindfully. I think we’ll be trying to eat less meat this year. But as a pathological vegetable hater, that can be tough.

Eggs are a great way to get your protein and also eat something really really good. Is there anything more dreamy than an oozing egg yolk. It’s like the most primordial indulgence.

Egg & Mango Chutney Flatbread | How to Be Awesome on $20 a Day

This simple Egg & Mango Chutney Flatbread is adapted from a Jamie Oliver recipe from his book 5 Ingredients. This book is nothing but super simple recipes, and the layout is gorgeous. I can’t wait to cook through some of these recipes.

We start by making a simple flatbread with self-rising flour and yogurt, working in a bit of oil if needed. Just mix everything together in a bowl, give it a few smooshes on the counter to bring it all together, roll it out and whack it in a hot pan. It cooks up in about three minutes.

I also prefer this dish when everything is warm, so I fried my eggs. Additionally, I microwaved the yogurt and mango chutney just for a few seconds so they weren’t fridge cold. But that’s totally up to you.

If you want some extra heat, bring the fire with some sliced red chili. Go for as much or as little as you can handle.

Egg & Mango Chutney Flatbread | How to Be Awesome on $20 a Day

There are lots of different textures and flavors going on here. We couldn’t decide whether this dish was more breakfast or dinner, which says to me that you should eat it whenever the hell you want.

Here’s to a delicious year, friends.

***This post contains an affiliate link. That means that if you click it and buy something, I make a small commission, but you pay exactly the same.

Turkish Eggs

Turkish Eggs | How to be Awesome on $20 a Day

I’ve wanted to tell everyone ever about these Turkish Eggs since the first bite, but instead, I’ve had these photos stuck on my phone for a couple weeks while I stagnate in indecision. There’s been a lot of women’s football in the mix, and a total obsession with Harry Potter Wizards Unite.

Have you been following the Women’s World Cup? We’ve watched nearly every match. This year is seeing record attendance and viewership on television, and I think people are finally ready to admit that female athletes are totally legit. So far, we’ve been cheering on England and the USA, but both our teams are about to face each other in a semi-final match on Tuesday. It’s gonna be high drama in the house. You should join us.

Turkish Eggs | How to be Awesome on $20 a Day

You know what else you should do? Eat Turkish Eggs. Like right now. Then keep doing that every day forever. When I first read about this recipe, I didn’t quite know what it would be like. It’s not liked a baked egg, shakshuka, huevos rancheros kinda thing. It’s not like anything I’d ever had before. This dish has four components that come together seamlessly to create a unified dish that is irresistible.

The first layer in Turkish Eggs is a garlic infused Greek yogurt, just warmed through, making it perfectly fragrant. The next layer is a poached egg with firm whites and a gloriously oozy yolk. We make this last though. Don’t stress. Nigella gave me a great method for poaching eggs that has working better than anything else I’ve tried, and I’ll share it with you. The final layer, which we’re actually going to make second, is browned butter loaded up with crushed red pepper flakes. In an ideal world, those would be Aleppo pepper flakes, but I found those difficult to come by without ordering online, and I already had some regular crushed red pepper flakes in my pantry, and I’m cheap, so I used those, and this dish was still great. The final component is some sourdough toast. This is how we’re getting all the good stuff to our mouths. Forks are for nerds. The crunchy, chewy sourdough toast is the perfect delivery method.

Turkish Eggs | How to be Awesome on $20 a Day

That was a super long description, but I hope it’s convinced you to make this. I’ve wished I was eating this at least once a week since the first time we tried it. We’ve always eaten for breakfast, but I can’t really think of a wrong time of day to eat this. Just make sure you do. Turkish Eggs for life.

Recipe from At My Table by Nigella Lawson

Mexican Lasagna | How to Be Awesome on $20 a Day

Mexican Lasagna

Mexican Lasagna | How to Be Awesome on $20 a Day

I am weird. This is probably not news to you. I get obsessed with things, and then I have to turn them into an overly complex list and absorb everything about them. Dance was my first ever obsession, and though I’ve tried to break the habit repeatedly, it keeps worming its way back into my life.

In addition to trying to add a weekly dance class into my busy schedule, I’ve decided to get on YouTube and watch every single season of So You Think You Can Dance. Even the first season I had never seen before. News flash, it was kind of awful. But it’s bringing back so many great memories of fabulous choreography and fantastic personalities. It’s giving me life.

Mexican Lasagna | How to Be Awesome on $20 a Day

An obsession that completely possessed me later in life is, of course, cooking. This Mexican Lasagna is a perfect example of how deep my obsession goes. I’ve made this recipe many times, but I’ve never eaten it. I’m famously not a fan of vegetables, and this spicy layered dish is loaded with them. Plus some beans and cheese. 

My husband definitely benefits with my obsession as he gets to eat this all by himself every time. So you know that it’s not only tasty the first time around but also makes terrific leftovers. If you are looking for a simple, veggie-filled, all-in-one, dish, Mexican Lasagna is for sure the way to go.

Mexican Lasagna | How to Be Awesome on $20 a Day

A healthy obsession never hurt anyone, especially when it leads to awesome food.

Mexican Lasagna
Serves 6
Mexican Lasagna is spicy, cheesy, and layered with veggie goodness.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 clove garlic
  2. 1 tablespoon olive oil
  3. 1 onion
  4. 1 bell pepper
  5. 2 serrano peppers or other small chillies
  6. 1 teaspoon salt
  7. 1 can petite diced tomatoes
  8. 1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
  9. 1 tablespoon ketchup
  10. 1 can black beans, drained and rinsed
  11. 1 can whole kernel corn
  12. 1 cup shredded cheddar cheese
  13. 4 large tortillas
Instructions
  1. Preheat your oven to 400 and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
  2. Smash your garlic clove with the flat side of your knife and peel the skin off. Toss the whole clove into a skillet with your olive oil and heat over medium. Don't forget to pull this out at the end. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
  3. Add the canned tomatoes, then fill each can about 1/4 of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Squeeze in the ketchup and allow it all to simmer together for about 10 minutes.
  4. In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
  5. Now it's time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down a tortilla. Next, add a third of the filling, and some more sauce. Repeat this two more times.
  6. Lay down the final tortilla on the top. Spread the last of your sauce over these, then top the whole thing with some extra shredded cheddar.
  7. Bake this in the oven for 30 minutes. You will may want to put a baking sheet underneath your pan to catch any drips.
  8. When the time is up, let your dish hang out for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve it to your veggie loving friends and family.
Adapted from How to Be Awesome on $20 a Day
How to be Awesome on $20 a day https://awesomeon20.com/

Green Minestrone | How to be Awesome on $20 a Day

Green Minestrone

Green Minestrone | How to be Awesome on $20 a Day

Guys, the coldness is real. Autumn has come along and slapped us in the face up here in Scotland. Maybe this year I’ll finally manage to buy some cold weather clothe. Or maybe I’ll just keep freezing to death. Time will tell.

Green Minestrone | How to be Awesome on $20 a Day

Even if I don’t have a sweater, at least I have soup. And this one’s packed with vegetables, so that’s good, right? Green Minestrone is loaded up with zuchinni, cabbage, leeks, and green beans. Everything gets roughly chopped, tossed in the pot, then topped up with some good vegetable stock. Throw in some adorable tiny pasta, and it’s on.

In case you think things are getting a little too healthy up in here, I garnished these with some parmesan crisps. You can make these in a skillet or in the oven. Just pile up a spoonful of parm, apply heat, and watch the magic. It should only take about three of four minutes for your cheese to melt into crispy little discs. 

Green Minestrone | How to be Awesome on $20 a Day

Soup solves so many problems. Get out your favorite pot and make Green Minestrone tonight.

Green Minestrone
Serves 4
A simple soup loaded with green vegetables to keep you warm this autumn.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 leek, clean, halved lengthwise and thinly sliced
  3. 1 zucchini, peeled, quartered lengthwise, and chopped
  4. about 225 grams of white cabbage, shredded
  5. 50-75 grams green beans, with the ends trimmed then chopped in half
  6. 1 liter vegetable stock
  7. 100 grams small shaped pasta
  8. 1 tablespoon vermouth
  9. Salt and pepper to taste
  10. Parmesan, crisp or not, to serve, optional
Instructions
  1. In a large pot over medium heat, warm your oil, then add the leek and zucchini, give it an occasional stir. Let this cook for about 5 minutes to soften up a bit.
  2. Next add in the cabbage and green beans and cook for another five minutes. Your cabbage will shrink down to a manageable size. Don't worry.
  3. Add the stock to your pot and allow it to come to a boil. Turn down the heat to a simmer, put a lid on your pot, and let it simmer for 20 minutes.
  4. Uncover the pot, nudge the heat up some so your soup comes back to a boil, then add the pasta and cook it for about 10 minutes.
  5. Once the pasta is cooked, add the vermouth. Turn your heat off, add salt and pepper to taste, and allow the soup to cool for about 10 minutes.
  6. Serve with a sprinkling of parmesan cheese or some deceptively fancy parmesan crisps.
Adapted from Kitchen by Nigella Lawson
How to be Awesome on $20 a day https://awesomeon20.com/



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