I had been cooking a lot before our trip to Paris and was used to sharing our favourite creations and recipes with friends and family. My sister contacted me the other day offering some of her new recipes (she belongs to a gourmet dinner club through her university women's group and they meet each month and put together some pretty spectacular meals). She asked if I had started cooking again or if we were living on poached eggs and dry toast since returning. Not too far from the truth - more like frozen pizzas and dining out.
So today I cooked - nothing gourmet but definitely share-worthy plus François' eyes lit up when I mentioned Mexican and it was a nice easy brunch to start our day........
Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese.
It makes about 4 servings.
You will need:
1 tablespoon corn oil
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
1 teaspoon chipotle chili powder
2 jalapeno peppers,diced
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 19 oz can black beans, rinsed and drained
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 19 oz can black beans, rinsed and drained
1 teaspoon oregano
1 handful cilantro, chopped (we aren't big fans so I used Italian parsley
4 eggs
1/2 cup grated cheese such as jack and cheddar
1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
4. Add the tomatoes and black beans and bring to a boil.
5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
6. Remove from heat and stir in the cilantro.
7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
8. Bake in a preheated 350F oven until the eggs just start to set (I found i took about 15 minutes).
9. Top with the cheese and broil until it melts, no more than a minute or so.
I served it with a few slices of avocado and I can see it also with some tortilla chips on the side.
Bon appétit!
After brunch we headed down to the Quay at the old port in Montreal to see the six tall ships that have been in port for the past couple of days.
The 2011 flotilla comprises six majestic ships, each with its own tales of adventure:
Niagara: A wooden brig with a total length of 198 feet (60.4 m), dating from the War of 1812. Home port: Pennsylvania, U.S.A.
Pride of Baltimore II: A wooden topsail schooner, a 157 feet (47.9 m), a merchant ship armed for the War of 1812. Home port: Maryland, U.S.A.
Challenge: A steel three-masted schooner, 96 feet (29.3 m) long in all. A 20th-century pleasure and excursion ship. Home port: Toronto, Canada.
Lynx: A wooden topsail schooner, with a total length of 122 feet (37.2 m). A merchant ship armed for the war of 1812. Home port: California, U.S.A.
Pathfinder: A steel brigantine, 72 feet (22 m) long in all. A mid-19th-century merchant ship. Home port: Toronto, Canada.
St. Lawrence II: A steel brigantine, 72 feet (22 m) long in all. A mid-19th-century merchant ship. Home port: Kingston, Canada.
The venue hosted many displays of interesting marine related topics, characters dressed in period costumes, and attractions for kids and adults alike...
stork family
Francois likes tall women
and me?.. yowza!
great training for future sailors
Festivities and entertainment carried on into the evening.
Such a pleasure playing tourist in our own little corner of the world!
...."Never a ship sails out of a bay, but carries my heart as a stowaway"....
