4 large eggs
6 large egg whites
½ cup Miceli’s Fancy Shredded Romano cheese, divided
1 tablespoon minced fresh sage
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon olive oil
1 small zucchini, sliced
2 green onions, chopped
2 plum (Roma) tomatoes, thinly sliced
1) Preheat broiler. In a large bowl, whisk eggs, egg whites, ¼ cup cheese, sage, salt, and pepper until blended
2) In a 10" broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
3) Uncover; top with tomatoes and remaining cheese. Broil 3"-4" from heat for 2-3 minutes, or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Original recipe and image courtesy of Taste of Home
It’s been a while since I’ve posted any recipes. I was looking down at my dinner and I said to myself, “This is tasty. I should tell people about it.” So, gothy homemakers and spooky foodies, enjoy!
Dragon’s Fire Soup (aka Spicy Sweet Potato and Red Pepper Bisque)
This is a simple and low calorie recipe for the health goths of the world. It serves one, with some leftovers. If you have a partner in crime or a family of gothic ducklings, scale it up. I have a hell of a time finding recipes for one so I’m leaving it as is.
1 medium sweet potato or yam
¼ medium red bell pepper
2 tsp. sesame oil (you can use olive oil for this too)
1 fresh jalapeno pepper
1 tsp. finely grated ginger root (get the tubes of pre-grated stuff, it is awesome!)
1 ½ tsp, extra virgin olive oil
2 tsp. mild white miso paste
1 cup low sodium vegetable broth
Salt and Pepper to taste
Peel and cube the sweet potato. Bring a small sauce pan of water to a boil over medium heat, enough to cover the sweet potato. Place the sweet potato cubes in the boiling waterand cook for 5-7 minutes until tender. Drain and set aside.
Remove seeds from the ¼ red bell pepper. Roast bell pepper on grill or gas stovetop. This is the fun part. Turn frequently until skin is evenly charred. Place in a medium bowl and cover with a kitchen towel for 10 minutes. If you desire, you can peel the skin under running water or leave it on for extra charred goodness. Chop into ½ cubes.
If you don’t like spice, you can skip this step. Remove the seeds from the jalapeno pepper. Dice and fry in sesame oil over medium heat until lightly browned. Remove from oil and set aside.
Place sweet potato, bell pepper, jalapeno peppers, ginger, olive oil, miso and broth in a blender. Blend until smooth. If the consistency is too thick, add water.
Place blended soup in pot and heat. Season with salt and pepper to taste.
A/N: Thanks as always to @thelasthomelyurl for the beta read on this chapter. It’s been a bit of a bear to get out, but it’s finally done. I’ll be putting most of the other projects on hold while I focus on this one. It’s killing me.
Grief Like Fear
When she awoke the next morning, Belle didn’t really feel any different. It was actually a little disappointing; she’d put so much time and effort into this and pushed herself and him so hard and now…had it meant anything in the end? Of course she’d enjoyed it, and she was looking forward to doing it again, but she’d thought it would make her better and she just felt the same. The revelation settled like lead in her belly, because if this wasn’t good enough to make her better then what would ever be enough?