Santa Fe Eggs


1 cup dried black beans
4 cups water
1 lb whole plum (Roma) tomatoes, chopped
1/4 cup chopped green chilies
3 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon unsweetened Dutch-process cocoa
3 tablespoons chopped fresh cilantro (fresh coriander)
1/4 teaspoon ground cayenne pepper
4 eggs
1/4 cup grated reduced fat cheddar cheese
2 tablespoons chopped green (spring) onions, green and white parts


  1. In a large pot over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 hour, skimming away the gray foam that appears. Drain well.
  2. In a large nonstick frying pan over medium heat, combine the beans, tomatoes, chilies, chili powder, cumin and cocoa. Bring to a boil, reduce the heat to medium-low and simmer until the mixture thickens, about 15 minutes.
  3. Stir in the cilantro and cayenne.
  4. One at a time, break the eggs into a small bowl and carefully slip on top of the simmering liquid. Cover and poach the eggs until they are just cooked, about 7 minutes.
  5. Remove from the heat, sprinkle with the cheese, cover and let stand for 1 minute.
  6. To serve, divide among 4 individual bowls. Top each with an equal amount of the onions.

Makes 4 servings.

Source: Cooking for Healthy Living


Frozen Halva Slice


1 cup tahini
1 cup full-fat vanilla Greek yogurt
2 large organic eggs
1/2 cup fine raw cane sugar or coconut sugar
zest of 1 lemon
3 Tbsp lemon juice
1 Tbsp vanilla extract
1/4 tsp salt
1/2 cup chopped pistachios or walnuts


  1. Line standard loaf pan with parchment or plastic wrap, making sure none of the metal is exposed (the mixture will stick to metal) and leaving lots of overhang.
  2. In stand mixer fitted with whisk attachment, add tahini, yogurt, eggs, sugar, lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, until combined and beginning to lighten, stopping to scrape down sides of bowl once or twice.
  3. Stir in chopped nuts. Pour into prepared loaf pan, fold overhanging parchment or plastic wrap, and freeze for at least 8 hours, preferably overnight.
  4. To serve, remove from freezer and leave frozen halva at room temperature for 10 minutes or until you can easily remove it from the loaf pan.
  5. Unfold overhanging plastic or parchment, invert onto serving platter, and remove remaining plastic or parchment. Dip a chef’s knife into hot water, dry it, and then slice and serve halva; repeat cutting technique for each slice. Store leftover halva, wrapped, in the freezer.

Makes 8 servings.

Source: Alive magazine

Pistachio Saffron Pops


1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon minced orange zest
1/4 teaspoon saffron threads
1/2 cup unsalted pistachios (about 4 ounces), toasted and chopped
2 egg yolks
1/2 teaspoon vanilla extract
pinch of sea salt
6 to 8 thin orange slices (optional)


  1. In a medium saucepan, combine the milk, cream, sugar, orange zest, saffron, and pistachios. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat, cover, and let stand for 1 hour to infuse the milk with flavor.
  2. In a small bowl, beat the egg yolks lightly to blend. Whisk 1/2 cup of the warm milk mixture into the yolks. Pour the egg yolk mixture into the saucepan. Place over low heat and cook, stirring constantly, until the custard thickens just enough to lightly coat the back of a spoon. Do not let it boil. Remove from the heat and stir in the vanilla and salt.
  3. Refrigerate the custard or place in an ice bath and let cool. Cover with plastic wrap, pressing the wrap to the surface to keep a skin from forming. Refrigerate until very cold, at least 4 hours or up to 1 day.
  4. Pour the mixture into ice pop molds. Slide in the orange slices (if using) and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
  5. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 to 8 pops.

Source: Perfect Pops

Dessert Popovers with Citrus Sauce


3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest


  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

Chinese-style Vegetarian Wonton


2 Tbsp cooking oil
1/2 cup preserved vegetables
1 tsp sesame oil
1 Tbsp finely grated ginger
1/2 tsp sugar
1 cup watercress, blanched in lightly salted water, drain and squeeze dry, chop finely.
1/2 cup dried mushrooms, soaked in water, drain and chop finely.
1/3 cup vermicelli, soaked in water, drain and chop finely.
1/3 cup finely chopped spring onions
1/3 cup shredded fried egg, finely chopped
30 pieces wonton wraps
3 cups chicken broth


1 Tbsp oyster sauce
1 Tbsp Chinese wine
1/2 tsp salt


  1. Heat oil in a wok. Fry preserved vegetables with a dash of sesame oil, 1 tsp of ginger juice and sugar.
  2. Put all ingredients, except wonton wraps, into a big bowl. Add seasoning and mix well.
  3. Divide the mixture into 30 portions.
  4. Place a piece of wonton wrap flat on your palm and put a portion of the mixture in the centre of the wrap. Fold into halves to get a crescent shape. Bring the two ends together to overlap slightly. Moisten one end and paste the ends down firmly.
  5. Boil a pot of water. Drop wontons into the boiling water. Remove the wontons when they float to the surface.
  6. Serve wontons in chicken broth garnished with sprigs of coriander or serve cold as an appetizer with a dip of vinegar and finely shredded ginger.

Source: My Shanghai