Browsing Tag



Perfect Scrambled Eggs

May 6, 2012

Some of you may have already dismissed this post because of the title alone, and I can’t say I really blame you. A recipe for scrambled eggs? Really? Yes. Please let me explain.

Last Christmas my mom made scrambled eggs for brunch. They took forever to cook and we were starving, but since she was so excited about the method I figured I would see her out. Turns out the eggs lived up to the hype and were well worth the wait. It was at that moment that I realized I’ve been making scrambled eggs all wrong.

In the past my method would go as follows: head the pan to medium-high, melt some butter, whisk together eggs and a little milk, salt and pepper, add eggs to very hot skillet and scoot them around a couple times with a spatula until they were cooked. Of course, this method works OK. The eggs are cooked and uniform, but hardly anything special.

The secret to fluffy, creamy eggs is to cook them low and slow. In fact, the whole process reminds me a bit of caramelizing onions. It takes a while, but the results are stellar. Instead of heating up the skillet to medium-high heat, start by heating it to medium while melting the butter, then reducing the heat to low after adding the eggs. Continuously moving the slow-cooking eggs around the pan (one source said to imitate a snow plow scooping snow) is the true labor of love. It requires constant attention by the cook and takes somewhere between 8 and 12 minutes total. Although I’ll admit I sometimes resort to my old method when time is short, this is my go-to way to cook eggs when I have the time to really do it right.

Am I new to this revelation? Or are any of you as surprised as I was?

Perfect Scrambled Eggs
Serves 1 Hungry Husband
*1/2 tablespoon butter 
*4 large eggs, lightly beaten
*1 tablespoon milk
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper

*In a large nonstick skillet over medium heat, melt the butter. Meanwhile, in a small bowl, whisk t ogether the eggs, milk, salt and ground black pepper.
*Once butter is melted and slightly browned, reduce heat to low. Add egg mixture to the skillet.
*Using a rubber spatula, stir eggs constantly, not allowing any one part of the egg to cook on the skillet for too long. The idea is to cook the eggs low and slow, which prevents large curds of egg and results in an ultra creamy texture. This process requires patience, so give it the time it requires. It may take 10 to 12 minutes total.
*Continue to cook the eggs until they are cooked through bust still slightly moist and glisten slightly. Remove from heat and serve immediately.

Happy Cooking!


Feels Like Summertime

May 5, 2012

When Friday night rolls around, the last thing Joe and I usually feel like doing is getting dressed up and going out. Usually we end up taking Nutmeg on a walk, putting comfy clothes on and getting a movie from the Redbox. But this Friday night, we made ourselves presentable and went out. And by going out, I mean washing my hair, putting on wedges and going out to Mexican followed by a trip to Costco and ending with a McDonald’s ice cream cone.

It’s a crazy life we live, I tell you.

{Jeans: J. Crew | Shirt: Zara | Wedges: Kenneth Cole Reaction}

Make Your Own: Taco Box

May 4, 2012

Happy Friday, all! And happy (almost) Cinco de Mayo!

When it comes to ideas, inspiration and education, The Kitchn is one of my favorite food websites. A while back, I saw this adorable idea for a “New Baby Taco Box“. The idea being that you can bring this all-in-one box to parents of a new baby. It was perfect timing, since friends of ours had just had a new baby. What really drew me in was the fact that the taco box would transport ingredients easily and didn’t require that the parents eat the meal right that minute. Instead, the ingredients could be assembled any time within the next day or two. Plus, who doesn’t love tacos?

Here’s a breakdown of what was in my taco box. You could easily customize this to fit your family’s needs and likes/dislikes.

It appears that I forgot to label the ground beef, which is nestled below the salsa and guacamole. Unless the family you’re bringing the box to is vegetarian, don’t forget the ground beef or shredded chicken.

A few other notes:
-I found the basket for $8 at Walmart. You could easily use a wooden box, round basket or a disposable gift bag, but I liked the nice leave-behind element of a pretty basket lined with fabric.
-Make sure you buy new disposable containers. I guess this is up to your discretion, but the idea of bringing food over in used Gladware gave me the creeps.
-If you’re short on time, like I was, don’t feel bad about getting a little help from pre-made items like packaged guacamole or jarred salsa. Trust me, the parents won’t mind.

No new babies in your life? Don’t let that stop you! Bring a taco box over to game night with friends or as a get-well gift for someone who is recovering from a sickness or surgery. Or perhaps for a college student in your life who is studying for finals. I think we can all agree to love tacos no matter the occasion.

What do you bring over to parents who have just had a baby?



Chickpea, Kale and Quinoa Bowl

May 3, 2012

When it comes to eating out, I’m a sucker for places like the Whole Foods hot bar or the salad bar at Jason’s Deli. It’s a little dose of sensory overload, with all the amazing (and often healthy) foods to choose from. Perhaps as a food editor I shouldn’t admit this, but I would much rather eat a healthy, basic, meal any day of the week rather than to sit down at an upscale restaurant.

I don’t exactly have time to make ten different whole grain salads and chop dozens of veggies for dinner every night. But just because I can’t make an entire salad bar at home doesn’t mean the same effect can’t be recreated at home with a whole lot less effort.

Enter, the Chickpea, Kale and Quinoa bowl! Sorry, I find it hard to contain my excitement about this dish. It’s a deliciously salty combination with the perfect mixture of crunchy and chewy. It’s packed with protein from the chickpeas and quinoa and vitamins A and C thanks to the kale.

Although Joe and I ate this dish hot, I could see someone enjoying it chilled for lunch. Either way, it’s sure to be delicious. 

Chickpea, Kale and Quinoa Bowl
*1 cup dry quinoa, rinsed and drained
*2 cups water
*1/2 teaspoon salt
*1 tablespoon butter
*1 tablespoon balsamic vinegar
*1 teaspoon fresh thyme
*1 recipe Spiced Roasted Chickpeas 
*1 recipe Roasted Kale (recipe below)

* In a large heavy saucepan over medium high heat, combine the quinoa, water and salt. Bring to a boil. Reduce heat to low and cover the saucepan with a lid. Simmer for 13 to 15 minutes, until water is absorbed and quinoa is cooked. Remove from heat. Fluff lightly with a fork. Add butter, balsamic  vinegar and thyme to the quinoa and stir until evenly combined.
*Spoon the prepared quinoa into three or four bowls. Place some of the Spiced Roasted Chickpeas and Roasted Kale into the bowls with the quinoa. Serve immediately. Makes 3 to 4 servings

Roasted Kale: Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside. In a large bowl, toss together 4 cups chopped kale leaves (stems removed), 1/2 teaspoon kosher salt and 1 tablespoon olive oil. Spread mixture onto prepared baking sheet and bake for 8 to 10 minutes, stirring once or twice, until kale is wilted and slightly crispy around the edges. Remove from oven and cool slightly.


Feed Adam

May 2, 2012

A couple months ago, I eluded to the fact that my cousin, Curtis, was starting a new business centered around quinoa and quinoa products. It’s been a long time in coming, and I can’t tell you how excited I am to share with you a little bit more about his company now that it’s up and running! Curtis and I grew up together and he’s the closest thing I had to a brother.

His heart for the Lord and those in need is amazing, as I’m sure you’ll see by reading on. Feed Adam is so much more than a business, it’s an opportunity for all of us to make a difference with the purchases we make and where we choose spend our food dollars. Curt and I did a little Q&A about Feed Adam that I’m excited to share. The post is a little (okay, a lot) longer than my typical posts, but there is such great information in the words below. If you want more information about Feed Adam, or if you’re a member of the media looking for promotional materials or samples, please e-mail me ( and we can talk!

Madison: Starting a business is no small endeavor! What prompted you to start Feed Adam? And how did your time in Ecuador influence you?

Curtis: While I studied business administration in college, I found myself drawn to missions. The summer following my sophomore year, I went soul searching. I signed up for a six week study abroad program in Ecuador. During our time there, we studied the language and culture of the country, traveling the Andes Mountains and the Amazon Jungle. Through our professor, we were even able to stay with an indigenous Huaorani tribe for a few days. One of the elderly women of the tribe had witnessed the killing of Nate Saint, a Christian missionary, years ago, only to come to Christ afterward. It was a humbling experience. 

Almost immediately after returning home from Ecuador, I took off for a month long mission to help out at a relative’s vacation bible school in the U.S. Virgin Islands. It was there that I experienced the joy of working with children. Days after returning to Iowa, I ended my summer with a baseball mission trip to the Eastern European country of Moldova. There we spent our time teaching kids about Jesus and also coaching them on how to play baseball. The sense of hopelessness in the communities resulting from the Soviet era was still evident. On my way back to Iowa, I had a lot of time to think. Oddly enough, I realized that my heart was happy. I wasn’t happy for the poverty I encountered in the countryside of Ecuador, or the hopelessness of many Moldovans, nor was I happy about the feeling of entrapment felt by many kids on the islands, but I was happy to have helped them in what I could. That is, until it dawned on me that I could do so much more.

Madison: What is behind the name Feed Adam?
Curtis: You can’t visit Ecuador, with the Galapagos Islands, the Amazon Jungle, and the Andes Mountains, without at least considering the biblical creation story of Genesis. The use of the name Adam in this story serves a dual purpose. Many of us, myself included, traditionally consider it to mean the first human being, but the writer of Genesis does amazing job of interchanging its usage between representing a specific man and mankind on a whole. As a consumer, you not only will be feeding yourself with a life giving “grain” in quinoa, but you will also be giving life to thousands of other individuals through the reinvestment in the indigenous Ecuadorian women’s foundation, our supplier, and the $1/lb donation that is given between New Vision Renewable Energy and Hope International.

Madison: Giving back is a huge part of the Feed Adam business model. Can you give a little more insight into how the profits generated from Feed Adam will go to help others? 
Curtis: Our products are planted and harvested by an indigenous Ecuadorian women’s foundation.  These women come from over 151 small rural communities and now consist of over 15,000 women, a vast number of which live without electricity or running water in their homes. The foundation was started in the early 2000’s and has grown immensely. Ecuadorian culture has traditionally battled with “machismo”. Domestic violence has been a major problem in their past and women often find themselves with little freedom to study and work outside of the home. The foundation empowers them by providing logistical and technical support to cultivate a variety of crops and sell them on both a national and international scale. Additionally, they provide health care, a fund for financing, and education to its members and their families. Six out of eight members’ children were found to be underweight at the beginning of the project, now that number is two. 

One of the organizations Feed Adam is donating to is New Vision Renewable Energy. Their mission is to optimize renewable energy as a tool for economic, human and community transformation. New Vision equips individuals and families, through education, skill training, sustainable micro and small scale loans, and cooperative enterprise, to transform their community by repowering their homes and community facilities with member-built, renewable energy products and systems. The organization started as a small project on the back roads of rural West Virginia. They now work all over the United States, as well as in Kenya. Feed Adam recently teamed up with them by hosting a “Party in the Dark” to send portable, solar LED light systems down to Ecuador to light a few of the women’s homes from the foundation.

Hope International’s work focuses on Christian micro-finance and business practices.  In addition to these, Hope’s efforts also include, but are not limited to, clean drinking water initiatives and education. They are all over the world, but Feed Adam will initially be focusing our work with them in Moldova, and Dominican Republic.   

Madison: Tell readers more about your quinoa and why it’s so great. 
Curtis: Quinoa, in general, is a great food product. It has the best amino acid profile of any cereal grain (particularly high in the proteins lysine and threonine which are rarely found in cereal grains), is gluten-free, a complex carbohydrate and a good source of magnesium, iron, calcium, and fiber. Our quinoa goes through a mechanical process to remove the saponin by rubbing and also is washed to further remove the natural coating of the waxy, soapy tasting substance. These methods ensure a better tasting, more nutritious final product for our consumers. Our quinoa is also USDA Organic and Kosher certified. The women’s foundation is run according to Fair Trade standards and is in the middle of completing the application process for that certification as well. We offer a white quinoa of the Tunkahuan variety which is a little sweeter than others currently in the market and enables it to be used seamlessly in a variety of recipes. 

Madison: You’ve spent a lot of time cooking with quinoa in the last year. Now that you’ve had a little experience with quinoa, what are your favorite ways to eat it?   
Curtis: One of the things that I love most about quinoa, besides its incredible nutritional content, is its versatility. It can be used in such a wide array of dishes. I’m continually surprised by the range of recipes I see it being used in. My fiancée recently prepared a quinoa chicken pilaf for dinner and I literally had four helpings. She also has toasted it in coconut oil and mixed it will yogurt and peaches to make a delicious parfait.As a guy with minimal experience in the kitchen, the easiest way for me to use it has been by preparing a few cups early in the week, storing it in the refrigerator, and mixing it in with different soups and salads.

Want to learn more or see what Feed Adam has to offer? Visit their site,, where you can purchase learn more, purchase their products and get great recipes made with quinoa.

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