Eggs in Purgatory Recipe

Ingredients for Eggs in Purgatory:

  • 2 tablespoons canola oil.
  • 1 medium onion, chopped.
  • 1/4 cup tomato paste.
  • 2 garlic cloves, minced.
  • 2 teaspoons smoked paprika.
  • 1/2 teaspoon sugar.
  • 1/2 teaspoon crushed red pepper flakes.
  • 29 ounces of fire-roasted diced tomatoes, undrained.
  • 4 large eggs.
  • 1/4 cup shredded manchego or Monterey Jack cheese.
  • 2 tablespoons minced fresh parsley.
  • 1 tube (18 ounces) polenta, sliced and warmed, optional.

Preparation:

  1. In a large skillet, heat oil over medium-high heat.
  2. Add onion; cook and stir 6-8 minutes or until tender.
  3. Stir in tomato paste, garlic, paprika, sugar and pepper flakes; cook 2 minutes longer.
  4. Stir in tomatoes; bring to a boil.
  5. Reduce heat to maintain a simmer.
  6. With the back of a spoon, make four wells in sauce.
  7. Break an egg into each well.
  8. Sprinkle with cheese; cook, covered, 8-10 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
  9. Sprinkle with parsley. If desired, serve with polenta. Yield:4 servings.
Vitamins A and C are an important part of the immune system, so the tomatoes in this dish will help keep you healthy and energized.

Fat-Free Tomato-Herb Dressing

Ingredients for a Fat-Free Tomato-Herb Dressing:

  1. 3/4 cup tomato,
  2. 1/4 cup red-wine or sherry vinegar,
  3. 1 tablespoon chopped fresh parsley,
  4. 1 tablespoon chopped chives, or scallions,
  5. 1 clove garlic, crushed.

Preparation:

  1. Whisk together juice, vinegar, parsley, chives (or scallions), garlic, salt, savory (or oregano), sugar, cayenne and pepper in a bowl until well blended.
    (Alternatively, combine all ingredients in a jar, secure lid and shake until blended.)
  2. Remove the garlic clove before serving.

Cream of Broccoli Soup

Ingredients:

  • 1 tablespoon butter
  • 4 leeks, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground coriander
  • 2 heads fresh broccoli,
  • chopped 1 (32 ounce) carton low-sodium chicken broth
  • 1 (12 fluid ounce) can fat-free evaporated milk

Preparation:

  1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes.
  2. Stir in salt, pepper, and coriander.
  3. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes.
  4. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  5. Pour the soup into a blender, filling the pitcher no more than halfway full.
  6. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  7. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  8. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
  9. Simmer until the broccoli florets are tender, 5 to 7 minutes.
  10. Remove from heat, and mix in the condensed milk. Serve hot.

Grilled Spaghetti Squash

Grilled spaghetti squash
Grilled spaghetti squash

Grilled Spaghetti Squash Ingredients:

  • Spaghetti Squash.
  • Baking sheet.
  • Butter.
  • Salt.
  • Honey or molasses.

Preparation:

  1. Preheat the oven to 325ºF.
  2. Cut it long ways in half.
  3. Scrape off the seeds and throw them away.
  4. Place squash on rimmed baking sheet with just enough water to cover the bottom.
  5. Carefully place in oven.
  6. Bake for 25 minutes.
  7. Remove from oven very carefully (water might still remain).
  8. Remove squash from sheet and allow to cool at room temperature.
  9. Just before serving set squash, cut side down, directly on grill directly over coals or small wood fire.
  10. Grill 3 – 4 minutes then flip and place on coolest part of grill
  11. Add 1 Tbs of butter to each half.
  12. Season to taste with salt.
  13. Drizzle on honey or molasses.
  14. Cover grill and cook another 2 minutes until butter has melted.
  15. Take squash from grill with tongs.
  16. Squeeze halves to release flesh.
  17. Use fork to gently shred it and mix it with the butter.
  18. Serve immediately in the shells.

Microwavable Spaghetti Squash

Microwavable spaghetti squash.
Microwavable spaghetti squash.

Microwavable Spaghetti Squash Ingredients:

  • Spaghetti Squash.
  • Salt and Pepper.
  • Italian dressing.

Preparation:

  1. Cut it long ways in half.
  2. Scrape off the seeds (throw away).
  3. Sprinkle Salt and Pepper to taste or liking.
  4. Put in Microwave for 11 minutes.
  5. Let it cool 3 minutes.
  6. Shred / Scrape the spaghetti squash with fork.
  7. Add your favorite Italian dressing.
  8. Can be served inside the shell or in a dish.

Microwavable Kabocha Squash

Microwavable Kabocha Squash.
Microwavable Kabocha Squash.

Ingredients for the Microwavable Kabocha Squash:

  1. 1. Kabocha.
  2. 1/4 Kabocha.
  3. 1 tablespoon soy sauce.
  4. 1 tablespoons of sugar.
  5. 1 tablespoon of mirim.
  6. 140 ml of water.

Preparation:

  1. Cut Kabocha into bite-size pieces.
  2. Put the Kabocha squash pieces into the container in a single layer skin side up cover loosely with plastic wrap.
  3. Place in the microwave oven for 6 minutes at 700 W.
  4. Reduce to 150 W and leave it for another 10 minutes.

Oven Butternut Squash

Butternut squash roasted
Butternut squash

Ingredients for the Oven Butternut Squash recipe:

  1. Butternut.
  2. Butter.
  3. Brown sugar.
  4. Salt and pepper.

Preparation:

  1. Preheat the oven to 400ºF.
  2. Cut it long ways in half.
  3. Scrap off the seeds (throw away).
  4. Place halves on a large baking sheet flesh side up.
  5. Place 1 teaspoon butter in the middle of each squash half.
  6. Sprinkle brown sugar over each squash.
  7. Season with salt and pepper to liking.
  8. Roast for 25 minutes, until flesh is fork tender.

Grilled Butternut Squash

Grilled butternut squash
Grilled Butternut Squash.  “Roasted butternut squash risotto 1” by Fimb is licensed under CC BY 2.0.

Grilled Butternut Squash Ingredients:

  1. Butternut.
  2. Water.
  3. Olive oil.
  4. Salt and pepper.

Preparation:

  1. Peel Squash.
  2. Cut in half long ways and remove seeds.
  3. Cut squash into 1″ to 1″ ¼ cubes.
  4. Bring pot to a boil.
  5. Boil or Steam squash till tender or al dente.
  6. Cool down in cold water and drain.
  7. Toss the squash in a bowl with olive oil and season with salt and pepper to liking.
  8. Thread squash cubes onto skewers and set aside.
  9. Build a medium-hot charcol fire or heat gas grill to medium high and oil the grill grate.
  10. Grill the squash skewers, basting with the reserved marinade left from olive oil.
  11. Toss and turn squash skewers until browned or liking for about 5-7 minutes.