Double Vanilla French Toast From the Runner's World Cookbook

 

 

Even though yesterday I got up and made pancakes for us for breakfast, I don't usually make a "cooked" breakfast during the week.  Those are what weekends are for!   During the weekends we are more likely to experiment a bit more and try to make new things.  I like this recipe from the Runner's World Cookbook because it calls for ingredients that I normally would already have in my pantry/fridge.  I don't buy sourdough bread, so that would be an exception, but I'm sure you could substitute whatever bread you already have.

 

If you think you might want to try this recipe, feel free to hover your mouse over the image and "Pin" it.  All of our images on all of our blog posts are actually "Pinnable" as well.

And since it's Tuesday, we'll be linking this up with Lean Lena! Feel free to link up your own fabulous food post too, but please give us a comment and let us know you linked up! Thanks!

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Tasty Tuesday: Yummy Corned Beef and Cabbage: Great for St. Patty's Day

It's no secret that I love to cook. It's even extra fun when it's for a holiday when I can make a "themed" meal. ST. Patrick's day is not really a holiday that we celebrate at our house, we don't wear green and we don't drink green beer. I don't even own any shamrocks or St. Patty' day decorations. When I took my Valentines decorations down last week ( I know I'm a little late), I put my spring/Easter decorations up right away! But I did use the day as an excuse to make the Irish meal Corned Beef and Cabbage.

Look through any recipe website and you will see this dish made several different ways. My sister and I have both been to Ireland and yet we have yet to taste this dish prepared the traditional Irish way!

Our way is more of a stew/soup.

                                                          This is what you will need.

Rinse and  cut up cabbage into chunks.

Peel and cut potatoes into quarters.

Put cabbage and potatoes into a large pot.

Fill pot with water ( do not fill to top) but in bouillon cubs, cover with lid and let cook.

 

If you are using fresh carrots you can put them in the pot at the same time as the cabbage and potatoes. If you are using canned ones like I did then wait till your cabbage and potatoes are almost soft. Putting your canned carrots in too early will make them mushy.

Add corned beef. Opening these kind of cans can sometimes be tricky. Remember to take this fancy key off and flip it around to open the can.

 

Let all simmer for 25-30 minutes.

 

And the finished product was a success!

 

I know the sound of corned beef may turn some people off, but it truly is a yummy meal filled with many nutrients.  Honestly this is the only way I've ever eaten corned beef. I'm actually considering trying  Ruben sandwich next time I go to a restaurant that serves them.

Have you ever had Corned Beef and Cabbage? If so, how was it made?
Do you enjoy Ruben Sandwiches?

Feel free to link up your food posts with us and Lean Lena every Tuesday for the Tasty Tuesday Link Up but please don't link and leave. Make sure to visit the other bloggers who participate as well. Thanks! We can't wait to see what yummy things you have to share!

An InLinkz Link-up

An InLinkz Link-up

Tasty Tuesday: Benefits of the Egg and Veggie Quesodilla

I've never been a huge fan of eggs, but lately as I am reading more blogs and pinning more Pinterest recipes, I've come to realize there are a lot of different and more exciting ways to make eggs.

It seems like you can through some eggs in a pan with whatever you have in your fridge and call it a "scramble".  So that's what I've tried.

1. I used about 3 eggs ( yes I used the whites and the yolks)

2. I added some fresh spinach leaves I chopped up. I was glad to use the spinach up as it often wilts before I can use it all.

3. I added some fresh tomatoes and some shredded cheese.

ok, so looks like my "scramble" quickly turned into an omelette. And then because I always think omelettes are a little messy to eat, I've cut it into piece.

                                                  And now the Veggie Quesodilla is born!

And just in case you are a little skeptical of keeping the egg yolks in this recipe, here are a few reasons why egg yolks can be nutritious.

1.Egg yolks actually contain MORE vitamins than egg whites. Vitamins A,D, E, and K are found only in egg yolks and not in egg whites. 

2. Although both egg whites and egg yolks contain minerals that are essential for carrying out body functions like balancing electrolytes, the yolks actually contain MORE. 93% of calcium from an egg is found in the yolk.

3.  The Carotenoids in egg yolk are also good for your eyes. The Carotenoids are what give egg yolks their yellow color. They lower the risk of age-related macular degeneration and cataracts. They also protect the eyes from free radicals that can negatively effect different parts of the retina.

4. Egg Yolks also help promote heart and cardiovascular health.


But just in case you decide to forego the egg yolks, did you know that you can buy a whole container of just egg whites?

Picture from amazon.com

The first time I ever saw this I was amazed. I knew egg whites existed in smaller container form that you get at your local grocery store, but I had no idea that people order them by the gallons. I've read some health blogs where people buy these by the gallons and they even have a pump for on the top of the container!


Did you know that the Gallon sized containers of egg whites existed?

What is your favorite way to make eggs?

This is a Tasty Tuesday Blog Hop that I am participating in with Lean Lena. If you have a food related blog post you'd like to share, please link it up below!  We hope to do this blog hop again next Tuesday as well, so if you don't have a post prepared today perhaps you can link up with us next week!

An InLinkz Link-up