Wednesday, March 20, 2013

Egg "Muffins"

Tried a new experiment to make breakfast quicker and easier for hubs: Egg Muffins

12 eggs
8 ounces button mushrooms
1/2 cup yellow bell pepper
a couple sprigs of thyme
1 teaspoon olive oil
salt and pepper to taste

Step 1
Roast the mushrooms
- Preheat the oven to 450* F.
- Clean and cut up the mushrooms. We quartered the small and medium ones and cut the larger ones into sixths.
- Toss the mushrooms with 1 teaspoon olive oil and the leaves of a couple sprigs of thyme and then season with salt and pepper.
- Spread the mushroom mixture on a baking sheet. Roast 10 minutes, stir and then roast another 10-15 minutes or until the mushrooms are browned. Set aside to cool (and try not to eat them all!).

Step 2
Prep the rest of the ingredients
- Preheat the oven to 375* F.
- Butter the sides and bottoms of 6 6-8 ounce ramekins (to keep the muffins from sticking).
- Roughly chop the yellow bell pepper, discarding the seeds and internal membrane. It took about a quarter of ours to make the half cup we wanted, but it was a big thick-walled pepper.
- Break the eggs into a large bowl, season with salt and pepper, then beat well.

Step 3
Assemble and bake
- Arrange the ramekins on a baking sheet lined with parchment paper.
- Pour the eggs from the large bowl into a large pitcher (to make it easy to pour)
- Pour about 4 ounces each of the eggs into each of the ramekins, dividing the liquid evenly between them.
- Sprinkle one-sixth of the mushrooms and peppers onto the eggs.
- Bake for 25-30 minutes or until fully set.

Makes 6.

Tuesday, March 19, 2013

Disc Golf Adventures - MacIntyre Park

Monday morning of Spring Break, T and I drove up to Thomasville, Georgia to check out the disc golf course at MacIntyre Park. The well-manicured course has twelve holes and features a creek that comes into play many times. We picked the right time of year to visit as the azaleas were all in bloom, but it would also be nice in the summer as there are many big shade trees.

The first hole (first photo) is under a gorgeous live oak tree near the corner of Washington and Mitchell Streets.

The holes are well-marked, have concrete tee pads and most have benches nearby. The park also has picnic pavilions and a playground. In the photo below you can see the creek and some of the azaleas. A few of our discs made it into the creek (Kite floats but Champion Eagle sinks!) but it was not hard to retrieve them. The water is not deep nor is the creek wide, except in a few spots. 

The course has great signs at each tee pad with aerial views of the hole and its target as well as directions to get to the next hole (see upper left quadrant of graphic). The older signs - see the blue sign with the yellow 2 peeking out from behind the new sign? - are from an older version of the course and can be a little confusing. Luckily the first two line up fairly well with the current fairways. 

We enjoyed this course - the creek really added to the difficulty and challenge - and it's always fun to play in a new location. We recommend it!

MacIntyre Park Disc Golf
201 North Mitchell Street
Thomasville, GA 31792

Monday, March 18, 2013

Hoisin Shrimp & Broccoli

From left to right: Sriracha Shrimp, Hoisin Broccoli,
HoisinShrimp, Brown Rice & Quinoa, White Rice
Photo credit: Chris
Saturday we tried a great new recipe (Hoisin Shrimp & Broccoli) along with an old favorite (Aurora's Sriracha Shrimp) for a shrimp two ways dinner. We really enjoyed both! As you can see from the photo at right, I separated the broccoli from the shrimp because broccoli is one of the few vegetables T usually objects too - but he ate a bunch of it prepared this way. Victory!

Hoisin Shrimp & Broccoli (adapted from this recipe)

1 Tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
14 ounce bag frozen broccoli florets, thawed
1 Tablespoon light olive oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
2. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the green onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

3/4 cup shrimp mixture with 1/2 cup rice equals 289 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 524 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein.
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