Grab a mug of eggs for breakfast on the go
I'm forever running late in the morning, and therefore I'm always on the lookout for breakfast items I can make quickly and eat as my van races along Route 53.
Granola-topped parfaits of yogurt, strawberries and nectarines have become a favorite of late, but slicing fruit is too much work if I don't think to do it the night before. And sometimes I'm looking for more protein than carbs in the a.m. I want eggs. Have you tried eating fried eggs while driving? Not so easy.
The Mushroom Council offers up an interesting way to enjoy eggs and boost levels of vitamin D, a nutrient we need as summer's cloudless days drift into autumn's overcast hours.
For a Mushroom Scramble Mug (pictured), spray a microwaveable coffee mug with cooking oil and add 1 cup of sliced mushrooms (white button or your favorite mix). Sprinkle with salt and pepper, cover and microwave on HIGH for 1 minute. Let rest 30 seconds and drain any liquid. Add 1 whole egg and 1 egg white to mug and mix well with a fork. Add a slice of lean cheese (torn into smaller pieces) and some diced tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking.
Farm in the Loop: While many suburban farmers markets wind down this time of year, Chicago's Downtown Farmstand is getting ready for its grand opening. The farmstand, 66 E. Randolph St., opens today and offers fresh fruits, vegetables and herbs, condiments, preserves, seasonings and other dry goods items, and baked goods, all grown or produced within 250 miles of Chicago.
The farmstand will be open from 11 a.m. to 7 p.m. Tuesday through Friday - convenient hours for commuters looking to pick up ingredients for dinner; in fact, you'll be able to find spices and produce bundled together for quick use in soups or stew. On Saturdays, the farmstand will be open from 11 a.m. to 4 p.m.
Run by the city's Department of Cultural Affairs, the farmstand also will offer classes, discussions and seminars in sustainable living, and, on Wednesdays and Fridays, hold lunchtime demonstrations highlighting the day's fresh finds.
The farmstand will be open through mid-December this year and plans to reopen in spring 2009 and remain open year-round.
Cute and comfy: Mary Engelbreit fans take note. One week remains to submit recipes for inclusion in her next cookbook.
The illustrator who has built an empire around her quaint, homespun art is looking for home cooks and professional chefs to share original recipes and the stories behind those recipes. Recipes must qualify as either one-pot meals (anything served and/or prepared all in one dish) or family favorites (tried-and-true recipes that family and friends request again and again). Head to maryengelbreit.com for details and to enter.
If your recipe is selected for publication, you'll receive a copy of the book autographed by Mary Engelbreit. The book, published by Andrews McMeel Publishing, is due out next fall.
Clarification: To clear up any confusion from last week, the Great American Cooking Expo runs Nov. 14 to 16 at Harper College in Palatine. More details will follow.
- Deborah Pankey
• Contact Food Editor Deborah Pankey at (847) 427-4524, food@dailyherald.com or c/o Daily Herald, P.O. Box 280, Arlington Heights, IL 60006.