Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘deviled eggs’

Hard “Boiled” Baked Eggs

Posted by terrepruitt on August 15, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitI love eggs.  But I only like scrambled eggs.  I don’t like them any other way.  NO OTHER WAY.  Not fried, not hard boiled, not soft boiled, not poached, nothing!  My hubby likes them different ways.  He even likes hard boiled eggs.  He is famous for his deviled eggs.  One reason he is famous for his deviled eggs is that he has been working to perfect them.  Ya know . . . he has worked to find a way to make them come out really well.  A while back I had heard about people baking the eggs INSTEAD of boiling them.  For years I kept saying, “I’m gonna try that.”  I had a friend, my chef friend I often mention on my blog, who did an experiment on hard “boiled” eggs.  I forgot exactly all that she did, but baking them was included in the test.  She concluded that baking them didn’t make them easier to peel.  This encouraged me to put off trying the baking method.  Then one day my husband came home with a new idea, he was going to bake his eggs.  <sigh>  Then, HE never did.  But he, like me, kept saying he was going to.  One day I just threw some eggs in the oven.  I used a muffin tin . . . but you might know from Muffin Tin Eggs post that I don’t have a TIN, I have the silicone kind.  It worked.  My husband liked them.  And that is all it took.  Sometimes it just takes someone . . . even if it is not you . . . to take the first step.  After I made them in the oven and they came out well and my husband liked them, he decided to try it.  But his method is a little different.  I asked him to take pictures for me so that I could post about it on my blog for you.  So here is my husband’s method for making hard “boiled” eggs.

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Hard “Boiled” Baked Eggs:

As many eggs as you want (that is the beauty of this method, you can do as many as will fit on a towel in your oven)
a dish towel
a bowl big enough to hold ice, water, and ALL the eggs
ice
water
timer

If you are making hard boiled eggs for deviled eggs you might want to turn the eggs on their sides for at least 24 hours.  This helps center the yolk so you will have a nicely centered cavity to fill.

Preheat the oven to 325°.  Wet the dish towel, ring it out.  Then spread the towel out over the oven rack.  Place your eggs on the oven rack.  Allow for space between the eggs.  Then bake them for 30 minutes.  When the timer goes off, open the oven door and leave the eggs in there for 5 minutes.

Fill the bowl with ice and water.

You will notice the egg shells have spots on them.  I have not researched this and I don’t know why that happens, but don’t fear my husband said that you can’t really see them on the outside of the egg.  He said you have to actually look for the spots to even notice them.  He calls them “heat freckles”.

After the five minutes with the door open, VERY CAREFULLY gather up the corners and edges of the towel (using oven mitts if necessary) holding the eggs.  Then wet the towel and eggs.  Then rinse each egg and put it in the bowl filled with ice and water.  Let the eggs sit for 30 minutes.

Then dry off the eggs and store them.  Or eat them.  Or make them into deviled eggs.

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My husband took pictures of every step.  He wanted to show you how nicely these eggs peel.  He has had better results, as in easy to peel and quick to peel, with this method than his boiling method.  The results are better as are the number of easy to peel eggs.  Sometimes there is a difficult one or two, but for the most part they peel easy.

I believe he originally saw the wet towel method from Alton Brown.  But, as I said, my husband has been working to perfect the deviled egg and he has found that this method of making hard boiled eggs is the easiest because you can easily cook more than a dozen at a time.  And they peel really well.

Do you have preferred method to make hard boiled eggs?  Any tricks or tips?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit
Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFit

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 6 Comments »

An Eggcellent Dinner

Posted by terrepruitt on September 11, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesWhat to make for dinner is often a tough question to answer.  My husband does not understand why it is so difficult.  He doesn’t understand that when he eats ground turkey and a vegetable two nights (at least) every week for months it is because I just do not have the time or mental capability to THINK of something to make for dinner.  Ground turkey and whatever vegetable we have is soooooo easy.  But this past year I was told I made it too much.  So . . . now that I have more time and can think about something other than planning a “memorial”,  I am trying to come up with something else for dinner.  On Thursdays I like to have something pretty much prepared before I go to teach the evening Gentle Yoga class.  My hubby has been experimenting with making deviled eggs so we ended up with a lot of eggs.  So I thought why not make a Frittata?  Is it still a frittata if you don’t bake it in the pan you do the initial cooking in?  I don’t have a cast iron skillet.  Or pan that can go in the oven.  Or — perhaps more accurately, one I want to put in the oven.  But I just put my “frittatas” in a casserole dish.

According to Wiki:
“Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.

History

The Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.”

Well, I had a small piece of chicken to use and a lot of eggs.  So I bought some mushrooms and a leek.

Here is our dinner tonight.

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Leek and Mushroom Frittata

1 leek, chopped up into little pieces
1 lb mushrooms, sliced
olive oil
1/2 teaspoon rosemary
1 clove garlic, minced
6 eggs
1/3 C milk (I use 1%)
1/2 C cooked chicken (optional)
1 C Cheddar cheese (I used mild)
salt
pepper
butter
(I used a 7.5 in X 11 in casserole dish)

Put about a tablespoon of olive oil in a pan.  Heat the oil.  Then add the leeks.  Salt them a little while cooking.  When they look as if they are getting cooked add the mushrooms to the pan.  Add a little more salt.  Add the rosemary.  Add the garlic.  Cook the leeks and mushrooms until they are almost done.

While the vegetables are cooking beat the eggs in a large bowl.  Add the milk.  If you feel you need more salt and pepper you can put it in the egg mixture.

Once the veggies are cooked add them to the eggs in the large bowl.  Butter the casserole dish.  Then pour the veggie-egg mixture into the casserole dish.  Then add the chicken, use a fork to spread the chicken around in the vegetable-egg mixture.  Then sprinkle the cheese evenly over the top.  With the fork sink the cheese into the vegetable-egg-chicken mixture.

Bake on 350° F for about 20 minutes.  After 20 minutes check it to see if it is done to your liking.  Usually you want eggs to be cooked thoroughly.  But everyone likes their eggs done differently so cook it to the way YOU like it.

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Of course this can be breakfast, brunch, lunch, linner, dinner, a snack . . . . whatever you want.  I am sure you can adapt it to one pan cooking like a “real” frittata, but . . . it works in a casserole dish too.

Do you like frittatas?  Do you ever eat them for dinner?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , , , , | 2 Comments »

Thanksgiving

Posted by terrepruitt on November 25, 2010

My post last year said I didn’t like Thanksgiving, which is not true and in the sentence following I explain it is all of the traditional foods that I don’t go ga-ga over.  I do love the thought of giving thanks and spending time with family.  I was thinking about family traditions and some of the food traditions familes have.  I have a friend whose family has a tradition of creamed onions.  I have never even heard of creamed onions.  I asked her about it and she said that over the years the recipe has been altered but it is something that they have had for years.

I love stuff like that.  Hearing what families have at family dinners.  I know of families that have jello salads.  I knew a family that had pistashio salad.  Some familes have a tradition of homemade bread.  Some families always have to have green salad, no matter what other vegetable is being served there has to also be a green salad.  Or what about the infamous green bean casserole?  I think a lot of familes do that one.  What about the spinach dip?  Do you know a family that has to have spinach dip before dinner?  Deviled eggs is also a big tradition with some familes.  Oh, and sushi, my husband’s family loves the sushi.

What about the turkey itself?  There are roaster families and barbeque familes.  And then of course, the fryer families.  I worked with a guy who said that his family fries the turkey and they also tell all the neighbors to come over so they can do theirs too because—he was explaining—that once the oil is hot it is easy just to keep cooking them.  That way all that oil doesn’t go to waste.  I have never had a fried turkey but from what people tell me is that it is cooked so fast the turkey doesn’t even absord that much oil.

Then there is dressing vs. stuffing.  As much as I love bread, I am not really a fan of either.   Oh, and cranberries.  What about mashed potatoes?

What is the traditional cooking style of turkey for your family?  What Thanksgiving food traditions does your family have?

Posted in Food | Tagged: , , , , , , , , , , , , , | 2 Comments »