Category Archives: Breakfast

Power Eggs Recipe

Power Eggs
Low Carb and high in protein.
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
822 calories
80 g
186 g
51 g
22 g
18 g
1133 g
326 g
33 g
0 g
28 g
Nutrition Facts
Serving Size
1133g
Amount Per Serving
Calories 822
Calories from Fat 437
% Daily Value *
Total Fat 51g
79%
Saturated Fat 18g
90%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 186mg
62%
Sodium 326mg
14%
Total Carbohydrates 80g
27%
Dietary Fiber 31g
123%
Sugars 33g
Protein 22g
Vitamin A
727%
Vitamin C
1385%
Calcium
33%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 jumbo or extra large organic eggs
  2. ½ a red onion chopped
  3. 1 cup cubed yellow squash
  4. 4 mini sweet peppers
  5. 2 cups chopped lacinato kale
  6. ½ cup frozen wild blueberries (or fresh in season)
  7. 1 medium ripe avocado
  8. 1 tablespoon coconut oil
  9. Garlic salt and black pepper to taste
Instructions
  1. Rinse and chop all the vegetables to a size in which they’ll cook quickly.
  2. Tip: de-stem my kale. Some people complain that kale gives them gas and this is usually from the tough fiber in the stem that causes this.
  3. 2. Heat the coconut oil in a large non-stick skillet or wok. Add chopped veggies and sauté until they soften to your preference. (About 5-7)
  4. 3. About a minute before you add the eggs, add the blueberries, garlic salt, and black pepper.
  5. 4. Add the eggs and gently scramble into the veggies.
  6. 5. Cook until the eggs are firm to your liking.
  7. 6. Slice the avocado, divide power eggs into two equal portions, and plate. Garnish with 1/2 of the avocado on each portion.
Adapted from healthy eater
beta
calories
822
fat
51g
protein
22g
carbs
80g
more
Adapted from healthy eater
Preston Cooks For You http://prestoncooks.com/

Myrtle Allen’s Brown Bread Recipe

I have made a lot of “breads” in my life.  Cornbread was probably one of the first things I learned to make growing up.  It was easy and cheap and went well with the all too infamous…ham and beans. Biscuits were a Sunday morning staple in our house.  I learned to make sweetened and fruit and nut breads, and quite recently, have become quite familiar with soda breads (the breads other than biscuits).  I especially love my Irish Soda Bread that I make every St. Patrick’s Day.  

Until early May, I had never tried to make yeast breads.  I don’t know why.  Perhaps the yeast rolls that were well anticipated for special occasions and holidays, were always made by someone else (grandmothers, mom, aunts, etc…) and were always so good, I had no need to learn. I remember my great-grandmother making rolls, tearing off a piece of dough and letting me eat it raw.   I loved the taste and the smell.  I would always ask for a corner roll, fresh from the oven.  The corners are still my favorite. Now it is up to my sister to continue on the roll making duties and she does a great job herself.  

So I digress. (my ADD kicked in lol) I was asked to cook for OKFoodie in early May.   Moroccan Chicken was the main course and a friend of mine suggested I make homemade Naan to go with the theme.  This would be my first real attempt at a yeast bread.  It turned out well and was really easy to make.  Yesterday, I found  Andy’s Beard on Bread cookbook by James Beard and thought I would look at it. 

One of the first recipes I opened to, was MyrtIe Allen‘s Brown Bread.  It was then, I realized, that I had a bag of whole-wheat flour in the freezer and a bottle of molasses left over from Christmas in the pantry.  So there it was, my second attempt at yeast breads.  

In James recipe, he notes that “this is an uncommonly well-textured bread with a lovely flavor” and “is an unusual recipe, since the dough is not kneaded and has only one rising.”  Sure made my decision easier after reading that, but the bread did turn out very good.  The crust was very crusty but the bread was nice.  It would make great toast.  

If you do make this, I suggest using about 1/2 to 3/4 tbls of salt instead of the full tbls.  Andy and I both thought the crust only, had quite a saltiness to it.  Eat this with sweet butter and jam.  You won’t be sorry.

Myrtle Allen's Brown Bread
Yields 1
Well textured bread with good flavor
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Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
1864 calories
394 g
0 g
5 g
53 g
1 g
1014 g
7123 g
25 g
0 g
3 g
Nutrition Facts
Serving Size
1014g
Yields
1
Amount Per Serving
Calories 1864
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7123mg
297%
Total Carbohydrates 394g
131%
Dietary Fiber 16g
62%
Sugars 25g
Protein 53g
Vitamin A
0%
Vitamin C
0%
Calcium
18%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 3/4 cup whole-wheat flour
  2. 1 1/2 packages active dry yeast
  3. 2 cups warm water (100 to 115 degrees F)
  4. 2 tablespoons molasses
  5. 1 tablespoon salt
Instructions
  1. Put the whole-wheat flour in a large mixing bowl and place in a warm oven. Both the bowl and flour need to be warm when you make the bread.
  2. Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.
Adapted from Beard on Bread
beta
calories
1864
fat
5g
protein
53g
carbs
394g
more
Adapted from Beard on Bread
Preston Cooks For You http://prestoncooks.com/

Pioneer Woman Inspired Shakshouka

Preston standing next to Ree Drummond You only have to hang out with me for a little while to know that I love Ree Drummand aka The Pioneer Woman. I guess growing up in rural Kansas I feel a connection to her down-home style of cooking. I got to sorta have lunch with her once – well she bought my lunch, and I got to swoon over one of my favorite celebreties.

Shakshouka is a Middle Eastern dish that is basically poached eggs in a spicy red sauce. Traditionally this dish is served as both a breakfast and dinner. It’s pretty simple to create and can really be as complex as you want to make it. The basic idea is that you are going to poach eggs in a red sauce. We are always making something Italian in our house, so I typically have a jar of good spaghetti sauce laying around. I love Ree’s spaghetti sauce so if you are feeling extra fancy by all means get to work, I have included an adapted recipe below. Real Shakshouka is a simple mixture of consisting of crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs. To simply the dish, I use a jar of spaghetti sauce and just poach my eggs in that.

This dish is perfect for quick fancy brunch. Serve it with Na’an, and a glass of your favorite red wine or mimosa. One of my favorite ways (which makes it more Itialian – hence the spaghetti sauce – is to serve it over a piece of toasted french bread.

Shakshouka

  • In a large frying pan add your favorite spaghetti sauce over medium heat.
  • Once the sauce is warm and bubbly crack in enough eggs for you and your guest. Make sure each egg has some breathing (no touching).
  • Reduce the heat and cover with a lid for about 5 to 10 minutes.
  • Using a large spoon, plate each egg with an ample amount of sauce.
  • Garnish with extra parmesan.

Enjoy!

 

Spaghetti Sauce
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
303 calories
37 g
12 g
15 g
10 g
4 g
436 g
1806 g
22 g
0 g
11 g
Nutrition Facts
Serving Size
436g
Servings
4
Amount Per Serving
Calories 303
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 12mg
4%
Sodium 1806mg
75%
Total Carbohydrates 37g
12%
Dietary Fiber 7g
28%
Sugars 22g
Protein 10g
Vitamin A
37%
Vitamin C
146%
Calcium
27%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 2 whole Large Yellow Onions, Diced
  3. 2 whole Green Bell Pepper, Seeded And Diced
  4. 6 cloves Garlic, Minced
  5. 1 cans 28 Ounce Crushed Tomatoes
  6. 1 can (14 Ounce) Crushed Tomatoes
  7. 1 can (small, 4-ounce) Tomato Paste
  8. 1 jar of your favorite spaghetti Sauce
  9. 1 teaspoon Ground Oregano
  10. 1 teaspoon Ground Thyme
  11. 2 whole Bay Leaves
  12. 2 Tablespoons Sugar
  13. 2 teaspoons Kosher Salt
  14. ½ teaspoon Crushed Red Pepper (optional)
  15. ¼ cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  16. 1 whole bag of fresh finally shredded Parmesan Cheese
  17. ½ cup Grated Parmesan Cheese (optional)
Instructions
  1. Start with your onions, bell pepper and garlic in large pot over medium high heat.
  2. Cook until onions begin to appear translucent.
  3. Add all other ingredients except cheese
  4. Cook for roughly 20 minutes on medium low heat.
  5. Add bag of shredded parmesan cheese
  6. Cook for an additional 10 minutes (until Parmesan is completely melted)
Notes
  1. I think this sauce taste best if made the day before and allowed to sit overnight.
beta
calories
303
fat
15g
protein
10g
carbs
37g
more
Preston Cooks For You http://prestoncooks.com/

Hash Brown Cornflake Casserole Recipe

Hash Brown Cornflake Casserole

 

 

 

Makes a 9″ x 13″ pan

Ingredients:
  • 2 lbs. frozen hash browns, thawed
  • 3/4 cup  (1 1/2 sticks) butter, melted and divided
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 1 (10 3/4-ounce) can cream of celery soup
  • 1 pint (2 cups) sour cream
  • 2 cups grated sharp cheddar cheese
  • 2 cups crushed corn flakes
Directions:

Preheat oven to 350-f degrees. Lightly spray a 9″x13″ baking dish with cooking spray. In a large bowl, combine thawed hash browns with 1/2 cup melted butter and all the remaining ingredients except the corn flakes. Spread into baking dish. Mix 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350 degrees, uncovered, for 1 hour. Serve hot.

 

Irish Soda Bread Recipe

 

Ingredients:

  • 4 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoons kosher salt
  • 1/2 stick, cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk
  • 1 extra-large egg
  • 1 teaspoon grated orange zest
  • 1 cup raisins
     
Directions:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Mix the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

Lightly beat the buttermilk, egg, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins into the dough. It should be wet.

Place dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

  • Recipe Source: Slightly modified from  http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html

Oklahoma Food Security Summit

“Preston is the consummate professional. During the melee of hosting an event (snacks and lunch for an all day symposium-250 attendees), it was a reassurance to have him in charge of service. He anticipated the needs of both host and guests.

The knowledge that a competent caterer was handling the details made hosting much easier.Preston and crew received one of two standing ovations by our audience for the quality and deliciousness of the food they prepared.”

Scott S.

October 21, 2014, the Tulsa Food Security Council hosted the Oklahoma Food Security Summit at the Greenwood Cultural Center. National, State, Tribal and Local Food Policy Experts met to discuss food policy updates, healthy eating, economics of sustainability, school nutrition, the aging population, traditional tribal foods and community gardens.  

The all day event was well attended.  Special Thanks to the Tulsa Food Security Council, R & G Family Grocers, TSET, Tulsa County Wellness Partnership, Edible Tulsa, AARP, Chefs Bill Harris, Mikael Harp and Kraston Colby and Simply Amazing Service.  Much of the food was donated and sourced locally.  Thank you for the opportunity to be a part of this wonderful group of people.

 

 

 

Berry Parfait Recipe

A light beginning to your 4th of July festivities.
A light beginning to your 4th of July festivities.

 

 

 

 

 

 

Ingredients:

  • 1 8 ounce carton vanilla low-fat yogurt
  • 1/4 teaspoon almond extract or 1/2 teaspoon vanilla
  • 1/28 ounce container frozen light whipped dessert topping, thawed
  • 3 cups fresh raspberries and/or cut-up fresh strawberries
  • 3 cups fresh blueberries

Directions:

In a large bowl, stir together yogurt and almond extract or vanilla. Fold in whipped topping. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

Apple Pie Muffin Recipe

Makes 12 muffins

Topping:

  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1 tablespoon dry or steel cut oats

Muffins:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced peeled firm tart apples
  • 1/2 cup Apple Butter
  • 1 teaspoon cinnamon

Directions:

Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.  Slowly mix in remaining ingredients.  Fold in apples, mixing just until combined.  Spoon into lined muffin tins filling 3/4 full.  Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.