Heating Things up on a Cold Afternoon

For some odd reason it's freezing out. And yes, it's June.

So it was time for a warming dinner. On goes the oven!

Baked Eggs in Tomato Sauce
adapted from Everyday Food

1 T olive oil
2 garlic cloves, thinly sliced
1 t crushed dried rosemary
1 can fire roasted diced tomatoes with juice
1/4 c Parmesan cheese
salt + pepper
4 eggs

Preheat oven to 350. Grease 2 ramekins (the larger the better) and place on baking sheet.

In saucepan, heat oil over medium. Add garlic and rosemary. Stir until garlic is lightly golden, about 2 minutes. Add diced tomatoes and 2 T parm. Bring to boil then reduce to simmer. Cook 2 to 4 minutes until a bit thickened.

Add a spoonful of sauce to each ramekin. Then crack two eggs in each ramekin. Top off with salt, pepper, remaining sauce and Parmesan cheese.

Bake 20 to 28 minutes or until the whites are set. It's great when the yolks are still a tad runny. This recipe has a great fresh flavor. The garlic gets nice and roasty too.

This recipe serves 2 but can easily be doubled to serve 4.

One of my favorite warming foods? Homemade biscuits!

Baking Powder Biscuits
adapted from Betty Crocker Cookbook

1 1/2 c all-purpose flour
1/2 c whole wheat flour (or you can do 2 cups all purpose and skip whole wheat)
1 T sugar
3 t baking powder
1/2 t salt
1/2 c shortening
3/4 c milk

Heat oven to 450. In large bowl mix all the dry ingredients. Using a pastry blender, cut in the shortening until the mixture looks like crumbs. Stir in the milk until just barely blended.

Dump dough on to lightly floured surface. Knead lightly 10 times.

I like my biscuits with a rustic look. If you want yours more pretty, pat it out and use a biscuit cutter. Or, do like I do, and cut off bits of dough and shape lightly with your hands. Place about 1" apart on the baking sheet.

Bake 10 to 12 minutes or until just lightly browned. Remove from the baking sheet right when they come out of the oven. Serve warm. No butter needed!

Biscuit tips:
  • Add a little whole wheat flour to make it more healthy. You can do 75% to 25%, half and half or even more.
  • Once you've added the milk (or any liquid in a baked good, for that matter) mix as little as possible. You don't want to develop gluten, which makes the biscuit tough.


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