Egg Bites

 

This morning I tried a recipe that resembles the Sous Vide Egg Bites Starbucks is now selling.  My husband had them and liked them so I tried my best to make him some from our kitchen.   They are very light a fluffy – between a quiche and a soufflé.

I haven’t used my Steam feature on the Instant Pot and was excited this recipe called for it.  

My goal in writing this post is more of a review of the recipe and share what ingredients I used, which I might add next time, what containers worked, what containers worked best and any insights I discovered while I gave it a whirl.

The Ingredients I Used

  • 4 Organic Eggs
  • 1 1/2 cups Organic Mexican shredded cheese
  • 1/4 cup Organic Half and Half
  • 1/2 cup Low Fat Cottage Cheese
  • 1/2 tsp Salt

Containers and How I Prepared Them

  • I baked in ramekins, a short mason jar, a pint mason jar.  All were cooked through but I like the ramekins best because it provided consistent distribution of the bacon and egg.
  • Sprayed each container with coconut oil from Trader Joe’s.  This is not mentioned in the recipe and is essential for releasing the egg.
  • After cooking per instructions, remove from Instant Pot, take off the foil and let rest for 10 minutes.  Run a sharp knife around edges.  Place a dessert/salad plate on top and flip over.  Gently tap bottom to help release the egg bite.
  • I had one for lunch – 30 seconds in the microwave warmed it nicely.

 

Things I Might Do Different Next Time

  • Saute chopped mushroom, green pepper.  Press a paper towel to remove excess moisture and add into the egg mixture along with chopped green onion.
  • Serve with salsa
  • Try using 2 whole eggs and 4 egg whites
  • Try stacking my ramekins so I can make more
  • Serve these as a brunch or light lunch with a green salad and muffin.

What My Husband Thought of Them

  • Great
  • Tasted Good
  • When am I making more with mushroom and green onion?

The Recipe I used can be found HERE

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Spiralizer

Recently Jeff and I were watching a cooking show and saw a machine demonstrated that made amazing vegetable noodles.  Since we downsized our home and kitchen (you can read HERE), we have been really good about not purchasing much that needs real estate space in our home.  I made homemade spaghetti sauce (recipe coming soon) and once our little machine arrived, I was peeling a sweet potato and Jeff was washing the zucchini he had picked up on the way home.  In no time at all, we had a pile of zucchini and sweet potato noodles waiting for hot sauce.  I blanched the sweet potato spirals in boiling water for about 3 minutes.   Jeff did nothing to the zucchini.  I have used other tools and machines to get this effect but the difference with this machine is (1) it grips very well to the counter top (2) the noodles can be wound around a fork like pasta and (3) it is very easy to clean (4) the noodles aren’t wet.

We are always looking for ways to add vegetables into our diet and I can see many future possibilities.

Here is the link to this kitchen helper – HERE

Sweet potato noodles blanched in boiling water for 3 minutes and strained – bring on the sauce.

I sautéed some sweet potatoes in olive oil to add a crispy crunch to a salad and also a few raw zucchini noodles.

Deliciously Inspired uses affiliate links to help with the expense of the website.

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Orange Rice Pilaf

It’s citrus season here in the Phoenix, AZ area.  So when a friend offered me a bag of  beautiful oranges,  I said “yes and thank you.”  

This rice isn’t hard to make but it tastes as if you’ve been slaving all day.  Below you will find stovetop directions as well as making this in an Instant Pot Pressure Cooker.

Orange Rice Pilaf
Serves 6
A delicious rice with a light orange flavor and the crunch of almonds.
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Ingredients
  1. 1/2 cup chopped onions
  2. 1 Tbsp butter
  3. 1 cup long grain or jasmine rice
  4. 1 cup chicken broth
  5. 1/2 cup orange juice
  6. 1 tsp fresh orange peel
  7. 1/4 cup sliced or chopped almonds
Instructions
  1. STOVETOP
  2. In a skillet, saute onions and rice with butter until golden brown (3-5 minutes). Add remaining ingredients; heat to a boil. Reduce heat; cover and simmer 20 minutes.
  3. INSTANT POT
  4. Set to Saute. Place butter and onions and sauce until golden brown. Add remaining ingredients (except almonds). Lock lid down. Set to Manual for 4 minutes with an Instant Release. Stir in almonds.
Deliciously Inspired http://www.deliciouslyinspired.com/
 My favorite things to have on hand for this recipe:

Zester

Juicer

Instant Pot Pressure Cooker

Strainer

Another idea:  Adding cooked chicken or shrimp to rice takes it from side dish to main dish.

Let me know if you give this a try.  I’d enjoy hearing what you thought.

Deliciously Inspired includes affiliate links for beneficial items.  If purchased through link, it may generate a small income which is used for the expense of the site.

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