Hye Thyme Cafe: June 2013

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Thursday, June 27, 2013

Chicken and Corn Quesadillas

Chicken and Corn Salsa Quesadillas : Hye Thyme Cafe

I never thought about it until just now, but it's kinda funny that, like with pizza, I'll experiment with all kinds of things in a quesadilla, but given that a quesadilla is pretty much a grilled-cheese sandwich on flour tortillas, why is it that I don't play around with grilled-cheese?? Sure, I'll throw in a few slices of bacon on occasion, or maybe some tomato, but that's pretty much it. Truth is, I don't really even play around with the bread when it comes to grilled cheese. Makes you wonder ... early childhood programming I suppose. 

It was my sister who got me making these, although I don't recall if she puts anything else in hers. I also can't remember how they came about, but I think one of the guys may have been looking for a snack one day and she opened the pantry, saw the salsa and thought hmm, why not? They were so good, we've been making them ever since. These would probably be extra awesome if you included some caramelized onion, but who wants to stand around doing that for a grilled cheese? Not me! I'll have to plan on making these sometime when I'm already caramelizing onions for something else. When it comes to a grilled cheese/quesadilla, speedy is part of its charm. Caramelized onions do not qualify as speedy!  

Flour tortillas
Shredded (or diced) cooked chicken
1 jar of a corn salsa of your liking
Shredded cheese - Mexican blend, Pizza blend, Monterey Jack, etc., whatever you like
A bit of butter, oil, or cooking spray
Any garnish you might want - sour cream, cilantro, jalapenos

I used cooking spray, so I gave my pan a quick shot of PAM and heated it over medium, popped in one tortilla to lightly brown on one side, then replaced it with the next to brown on one side.

Place one tortilla on your work surface, browned side up.  You can leave the stove on since you'll be back to it in a jiffy, but don't leave the pan on the burner empty!

Sprinkle the tortilla with a thin layer of cheese, not quite to the edges - you don't want it to ooze out when it melts.

Flour tortillas browned on one side
Top with a layer of shredded cheese.

Top the cheese with a layer of the corn salsa.  I use a slotted spoon to remove it from the jar so I can drain off some of the liquid. A little is nice, so it will heat up, help melt the cheese and infuse with it, but you don't want your quesadillas to be drippy.

Top with a layer of drained corn salsa.

Top that with a layer of your chicken. By the way, the container pictured above is one I had in the freezer. I keep reading about people cooking chicken in bulk and freezing it for later use, so I decided to give it a shot. I'll probably stick to freezing just leftovers, as it did seem to have dried out some. It worked out OK for this application because it was mixed with nice melty cheese and saucy salsa, but when I ate a bite plain, I definitely noticed the texture difference.

Top with a layer of shredded or diced cooked chicken.
Top your chicken with another layer of cheese and slap the second tortilla over the top, browned-side down.

Top with another layer of shredded cheese.
Cover with remaining tortilla, browned-side down.

Things like this are one of the reasons I love those thin flexible cutting boards - you can just bring it over to the stove and slide the quesadilla right into the pan without having to pick it up and risk anything escaping along the way.

Return the pan to the burner and cook until nicely golden on the bottom, then flip to repeat on the other side. If you're afraid of the flip or don't have a big spatula handy as an aid, just cover the quesadilla with a plate and flip the pan over so it's now on the plate, then slide it right back into the pan. Just be careful not to burn the wrist of the hand you're holding the plate with on the edge of the hot pan.

Brown on both sides until golden and cheese has melted.

Slice into wedges and enjoy with your favorite garnish(es). I'm kind of a purist. I don't mind a little sour cream on occasion, but I'd prefer to have my fixin's inside the quesadilla. A lot of people like to dunk theirs in soup like a grilled-cheese. You won't catch me doing that either, but to each their own.  

Slice into wedges and serve hot.

Garnish with sour cream, fresh cilantro, etc.

Chicken and Corn Salsa Quesadillas

Sunday, June 23, 2013

Parmesan-Chipotle Crusted Pork Cutlets

Served with buttered/herbed egg noodles and seasoned corn

I don't usually buy thin-cut pork chops, but I couldn't pass up a great deal when I saw it. I'm not sure what I'll do with the rest; they're in the freezer for now. Maybe I'll make egg rolls or pork fried rice.

It didn't occur to me until I sat down to eat that this probably wasn't the best combination - a starchy veg with a pasta and breaded pork. I really should have made something green to go with it but hey, carbs be damned! It worked for me.  ;)

I only made two cutlets, so be sure to increase the ingredients proportionally for additional diners.

2 thin-cut pork chops
1/3 c grated Parmesan
1/3 c chipotle seasoned panko crumbs
2 T Hellmann's mayonnaise
1 T Dijon mustard

In a small bowl, stir together the mustard and mayonnaise. If you happen to have Dijonaise, you can obviously skip that step.

In another bowl or plate toss together the panko crumbs and Parmesan.

Trim the fat from your chops and pound with a meat mallet to 1/4" thickness.

Parmesan-Chipotle Crusted Pork Cutlets : Hye Thyme Cafe

Spread the mayo/dijon mixture on both sides of the chops, then coat with the crumb mixture, pressing to adhere.

Transfer the chops to a tray fitted with a rack so the air can circulate and they will crisp on both sides.

Parmesan-Chipotle Crusted Pork Cutlets : Hye Thyme Cafe

Bake at 350 for 30" until cooked through and golden. I don't typically make cutlets, so I was very pleased that these turned out perfectly juicy and tender. Not sure if you can see that in the pic, but I was concerned they might dry out. No worries! If you click on the picture, it will blow up and you can see how juicy they are.

Parmesan-Chipotle Crusted Pork Cutlets : Hye Thyme Cafe
Parmesan-Chipotle Crusted Pork Cutlets : Hye Thyme Cafe

Saturday, June 22, 2013

A Berry Nice Salad Indeed

Berry Nice Salad : Hye Thyme Cafe

I don't know about you, but I have a hard time stomaching the price of berries at the supermarket. I miss the days of growing up in MA surrounded by beautiful wild blueberries there for the taking. My Mom used to make the best blueberry jam and pies, and they didn't cost a dime - well, not for the berries anyhow. You can usually get a better buy on berries in the frozen food section, which is fine for some things, but not everything. I happened to pop into an Aldi's the other day, and when I saw how cheap the berries were, I grabbed a basket each of raspberries, blackberries, and strawberries.

My first thought was to make a crisp, but given that I usually reserve my fresh berry (except strawberries - they're normally cheaper) purchases for holidays and special occasions, I decided I wanted to keep them in their natural state. That's why I decided to make a salad. Sadly, there was a ginormous tub o' avocados there as well on the cheap, but they were all rock hard!

1/3 c extra virgin olive oil
1/3 c white balsamic vinegar
1 small clove garlic
1/4 teaspoon each salt and black pepper
10 raspberries
2 T honey
1 T fresh lemon juice
2 heads romaine lettuce, torn (sliced is fine if being used quickly)
1/2 small sweet onion, sliced
1 small yellow bell pepper, sliced
6 oz each raspberries, blackberries, and strawberries
1 c salted whole cashews

Whisk together or process the dressing ingredients. I like to keep one of those little bullet blenders on hand for this sort of thing. I used to depend on my cordless  stick blender, but since I got the bullet, it has been very sad and lonely in the drawer. By the time I reach for it again, I'll be reminded that it needs to be fully charged after such a long break. I used to use it so much, I only needed to charge it for a few minutes, if at all. 

Toss the lettuce with half of your cashews, onion, bell pepper, and berries, then add just enough dressing for a light coating.

Transfer the salad to a serving platter and top with the remaining nuts and berries, serving the dressing on the side.

Berry Nice Salad : Hye Thyme Cafe

Berry Nice Salad : Hye Thyme Cafe

Friday, June 21, 2013

Finish the Sentence Friday: "If I could have dinner with anyone in history, it would be with ..."

Talaat Pasha - Photo from Wikipedia
Photo via Wikipedia

This week’s sentence to finish:  “If I could have dinner with anyone in history it would be with…

Upon reading that, what immediately came to mind for me was that old question about if you could go back in time and kill Hitler before the Holocaust, would/should you do it?  Being Armenian, however, that question goes back even further.  In bolstering his decision to exterminate the Jews, Hitler was famously quoted as saying " Who, after all, speaks today of the annihilation of the Armenians."  Given the lack of response in Turkey, he assumed he would be equally successful in his plan.  So, I would have to go back to Talaat Pasha, the Turkish Minister of Interior Affairs who ordered the extermination of all Armenians in Turkey in 1915.  Hitler was a nice guy in comparison to Talaat Pasha and his cohorts, Enver Pasha and Jemal Pasha (No, they weren't brothers – Pasha is really a title, not a last name.)

Most of my family got off easy (comparatively speaking), but I do know others whose parents and grandparents witnessed such atrocities as having their family members buried in the sand up to the neck and having to watch while they were decapitated, or watching pregnant women have their babies cut out of them, etc.  I often wonder about my maternal grandfather's baby sister.  Before leaving on the marches, my great grandmother left her baby with a local priest in hopes of saving her life.  Whatever became of her?  Did she live or die, stay in Turkey, grow up even knowing she was Armenian?  For all we know, she could have ended up here and been our next-door neighbor.  What could have been going through my grandfather's young mind at the time seeing the priest with his baby sister on their way out of town?  Was he angry then and thankful later, after gaining and understanding of what was going on?

So, although I wouldn't be particularly enthused at the thought of sitting down to a meal with Talaat Pasha, the question of whether someone could influence the course of history in such a way is very interesting.  Then I'm left with the paradox of knowing that if I was able change his mind about his Armenian neighbors, thus averting the Armenian Genocide, and possibly the Holocaust, I would never had been born.  Arguably, a small price to pay, but still a weird thought.

I don't pretend to have any knowledge of these families or their history to know when they left Armenia – before or after 1915, etc., but just for argument sake, let's imagine that if their families had remained in Armenia and the genocide never took place, these people would also never have been born … 
  • The Kardashians – where would the gossip pages be without them?!
  • Cher – which would also mean Chaz
  • Luther George Simjian – Brainchild of the ATM and many other inventions
  • Dr. Jack Kevorkian – I personally believe in voluntary euthanasia, although I understand it's still a controversial topic
  • William Saroyan – noted author and and co-writer of Rosemary Clooney's hit song Come On-a My House with his cousin, Ross Bagdasarian
  • Ross Bagdasarian – Creator of Alvin and the Chipmunks
  • Steve Jobs – He wasn't Armenian himself, but his adoptive mother was.  How might his legacy have differed without her influence?
  • Raymond Vahan Damadian – Inventor of the MRI
  • Dr. Varzaztad H. Kazanjian – The "Miracle Man of the Western Front," considered to be the founder of the modern practice of plastic surgery.
  • Stephan Stepanian – Invented the truck-mounted revolving concrete drum mixer that revolutionized the concrete industry.
  • Peter Balakian - Author
  • Steven Zaillian – Screenwriter, Schindler's List, The Girl with the Dragon Tattoo, etc.
  • Principal Seymour Skinner (born Armin Tamzarian) – Cartoon character on the Simpsons played by Harry Shearer (wonder where his family originated??)
  • Ara Parseghian – Former Notre Dame football coach and CBS sports analyst
  • Kirk Kerkorian – President/CEO of Tracina Corp., known as an important figure in shaping Las Vegas
  • Dr. Albert Kapikian – Virologist who developed with first licensed vaccine against rotovirus – Deputy Director of the National Institute of Allergy and Infectious Diseases.
  • Rouben Mamoulian – Film/theatre director and first to use a mobile camera, Technicolor and a multiple-channel soundtrack
  • Jackie Cooper – Actor who credited his start in the business to his uncle, Rouben Mamoulian
  • Alex Manoogian – Creator of the Delta single-handle faucet.  Donated his home in Detroit to the City, which now serves as the Mayoral Mansion.
  • Avedis Zildjian - Zildjian cymbals - one of the oldest companies in the world (400 yrs+)
  • Eric Bogosian – Actor/playwright.  Best known by his role as Capt. Danny Ross on Law & Order CSI
  • Garry Kasparov – Noted Chess Champion
  • Mike Connors a/k/a Mannix
  • Princess Diana – 1/64th Armenian  J
  • Atom Egoyan – Director
  • Charles Aznavour – "France's Frank Sinatra" Singer/songwriter/actor – Named by Bob Dylan as among the greatest liver performers he's ever seen.  One of the rare European singers invited to duet with Sinatra.  Partnered with Luciano Pavarotti among others.
  • Andre Agassi – Tennis star and philanthropist
  • Arshile Gorky – Artist known mostly for his series of paintings - The Artist and His Mother (Whitney Museum of American Art – NY City)
  • Robert Altounyan – Physician/pharmacologist who pioneered the use of sodium cromoglycase as a remedy for asthma – the first clinically utilized mast cell stabilizer
  • Dr. Michael M. Ter-Pogossian – Lead the group that created the PET Scanner
  • Hampar Kelikian – Pioneering orthopedic surgeon in the field of restoration of useless limbs – saved Bob Dole from having his right arm amputated.
  • Dr. Ara Darzi – One of the world's leading surgeons specializing in the field of minimally invasive and robot-assisted surgery.  Has pioneered many new techniques and technologies in the field.
  • Haig Kafafian – Inventor in the field of cybernetics; developed some of the first communications devices for the physically impaired.
  • Ardashes Aykanian – Inventor of the bendy straw and the spoon straw.  Also said to have participated in the creation of the original form of Tupperware.
  • Semyon Davidovich Kirlian – Inventor of Kirlian photography
  • Harry Tatosian – Founder of Old London Foods, best known for its Melba Toast.  Inventor of the first commercial machines to produce Melba Toast.
  • Asadoor Sarafian – Inventor who developed the first patented four-speed semi-automatic transmission.
  • Zaven Melik-Tangiev – Tech Engineer; first to design and construct a settlement-plant of oil production in open sea.  Had ship named after him by the Caspian Navy.
  • Ed Iskenderian – Legend in the racing world.  Created the first Hard-Face Overlay camshafts and was first to employ computers in camshaft design.  Isky the "Camfather" was the first corporate sponsor in racing.
  • Arthur H. Bulbulian – Pioneer in the field of facial prosthetics.  Created the A-14 oxygen mask for the U.S. Air Force, which was frost proof and included a microphone for radio communication.  Later part of team that created the BLB (Boothby, Lovelace and Bulbulian) nasal and orinasal oxygen mask.  First director of the Mayo Medical Museum.
  • Ardem Mikoyan – Namesake of the MiG fighter aircraft (Mikoyan-Gurevich design)
  • Giacomo Luigi Ciamician – Italian photchemist, 9-time Nobel prize nominee; father of the solor panel.
  • Edward Keonjian – Prominent engineer and father of microelectronics who designed the world's first solar-powered pocket-sized radio transmitter.  Collaborated with Neil Armstrong as chief of failure analysis on Apollo 11 project.
  • Avadis Tevanian – Former Senior VP of Software for Apple; led team responsible for creation of Mac OS X.  Was the principal designer and engineer of the Mach operating system.
  • Alexander Kemurdzhian – Designed the first rovers to explore space.
  • Christopher der Seropian – Invented the black and green inks that first appeared on U.S. Currency.
  • Hovannes Adamian – One of the founders of color television.
  • Dr. Paris Herouni – Creator of the Herouni Mirror Radio telescope
  • Peter Paul Halajian – Created one of my favorite candy bars, the Almond Joy.

I could go on, but you get the point.  Maybe we could do without the Kardashians, but I have a hard time imagine a world nowadays without ATM machines, color TV, MRIs, the PET scan, etc.  Oh, it was also an Armenian who first introduced yogurt to this country.  Remember the Columbo brand (bought by GM in 93)?  That was the Colombosian family from Andover, MA, who first commercially produced and sold yogurt in the US back in 1929.  Sure, yogurt would have eventually made its way here, but still …

Have you ever seen so many "IANs" in one place before?!?!

So, what should I serve Talaat Pasha for dinner?  Maybe I'll stick with sandwiches and Gazpacho.  After all, revenge is a dish best served cold.  ;)

*     *     *     *     *     *     *     *     *

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Next week's sentence will be:  "The best Fourth of July I had was ... "

Monday, June 17, 2013

Peanut Butter and Apple Cake - an Epic Fail with a Silver Lining and a Lesson

Finished product

A couple of weeks ago, I found myself eating a lot of fruit with yogurt. When I got to where I couldn't fathom another bowlful but still had yogurt in the fridge and a few apples sitting around, I felt compelled to throw something together and settled on a Peanut Butter and Apple Cake, thinking of apple slices with peanut butter.  

It came together in a jiffy (no PB pun intended), and smelled great while baking. It toothpick tested clean in several places and, as you can see from the pics below, was browned at the edges and pulling away from the sides of the pan - another tell tale sign of doneness...usually! I pulled it out and let it sit for about a half hour, then went to invert it onto a plate and, well, you can see what happened.  Sniffle, sniffle, sob.

All was not lost, however, since the two inches around the outside had baked just fine. I picked on those scraps and decided that I liked the flavor and texture, so the silver lining was the decision to try it again, but as muffins.

While I was at it, I decided to point out something that I inadvertently realized a while back - the difference between baking in nonstick, silicone, and ceramic muffin tins. I am usually only baking enough to fill one type at a time, but on one particular morning, I was baking a double batch and baked some in silicone and some in ceramic. I was surprised by the end result. There is a noticeable difference in both rise and texture, and while the "crumb is in the eye of the baker" so to speak, my preference now is to bake muffins in ceramic muffin cups.  

You will notice how dark and slightly crispy the bottoms are from baking in the nonstick tins - that would be great for a something hearty, like cornbread. The silicone, on the other hand, looks a little mushy and wilted, while the ceramic produced muffins that were "just right."

2 c flour
2 t baking powder
1/2 t baking soda
1/2 t salt
2 t cinnamon
2 eggs
1 c light brown sugar
1/4 c canola oil
1/2 c Jif Peanut Butter
1 c vanilla low-fat yogurt*
2 sweet/crisp apples, diced small
PAM Baking

*For the yogurt, I used a regular low-fat version, as is, as opposed to either a Greek yogurt or straining it first.

  1. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside
  2. In a large bowl, beat together the eggs and brown sugar until well incorporated, pressing out any sugar lumps with the back of a spoon
  3. To the egg mixture, beat in the canola oil, peanut butter, and yogurt until smooth
  4. In three or four additions, add the flour mixture to the egg mixture, until just combined
  5. Scraping down the sides to capture any stray flour, stir in the diced apples
  6. Pour batter into lightly sprayed muffin tins
  7. Bake at 350 for about 30" until golden and toothpick tests done

Batter before stirring in the apples

Pulling away from sides of panBrowned around the edges

Well, that didn't turn out as planned!

Silicon muffin pan
Soggy-bottom silicon version - sad looking

Non-stick muffin pan
Nicely browned non-stick version - I'd prefer for corn muffins, etc.

Ceramic Muffin Pan
Nice evenly-textured, ceramic version.

Monday, June 10, 2013

Fiery Pickled Cucumbers and Jalapenos ... Pickles that Bite Back!

Pickles that bite back

If you like the thought of a spicy pickle but don't have a high threshold for heat, be sure to either knock most of the seeds out of the jalapenos, or trim off the ends and swish them in water to rinse out the seeds. These turned out even hotter than I was expecting ... not that it stopped me from eating them. My nose did run though, so proceed with caution.

I decided to play around with the vinegars in these pickles and use a three-way combination of white, rice, and apple cider. One is mild, one is sweet, and the other astringent.

4 cloves garlic
4 fresh jalapeno peppers, sliced into rings
1 vidalia or sweet onion, sliced
1 t celery seed
1 t mustard seed
1/2 c cider vinegar
1/2 c rice vinegar
1/2 c white vinegar
1/2 c sugar
1/4 c light brown sugar
1/2 t salt
1 lemon
6 pickling cucumbers, sliced

Place the garlic, jalapeno rings, celery seed, mustard seed, and onion in a jar or covered bowl and give them a shake to combine.

In a small pot, bring the vinegars, sugars, salt, and lemon up to a boil. Remove from heat and slowly pour over the jalapenos. In the event the jar/bowl is cold, you don't want to pour it in all at once and risk it cracking - starting slow will give the glass a chance to warm as you pour.

Allow the heat from the vinegar mixture to heat the jalapenos and take the raw crunch off of them as it cools, then add the cucumbers when the mixture if at or slightly above room temp to maintain the crisp of the cucumbers. I don't know about you, but I can't stand a soggy pickle! Cover and refrigerate for at least a few hours before diving in.

Jar the jalapenos, onion, garlic, celery seed and mustard seed
Slice your cucumbers and set aside

Pour hot vinegar mixture over jalapenos, waiting until cool to add the cucumbers

Sunday, June 9, 2013

Kale Soup with Hot Italian Sausage

Kale Soup with Hot Italian Sausage : Hye Thyme Cafe

I went to the grocery store the other day and picked up some chicken, beef, and hot Italian sausages, not sure what I was going to do with any of them. I already had kale in the fridge and was contemplating making soup, so I figured I'd use one of them, probably the beef. While I was unpacking the groceries, I changed my mind and opted to use the sausage - good choice! I had a bowl for dinner last night and had to go back for another. I was just bummed I hadn't gotten an earlier start in the day to have baked some bread to soak up the broth with.

6 hot Italian sausages
1 T olive oil
1 leek, sliced
1 red bell pepper, diced or sliced into strips
2 cloves garlic, minced
1 lemon
1 t black pepper
1/2 t crushed red pepper flakes
1 bunch kale, chopped (remove thick stems)
32 oz chicken broth
4 c water
1 c small soup pasta
grated Parmesan 

In a dry, non-stick pan (or seasoned skillet), brown the sausages well, all the way around. You don't need to worry about whether they are completely cooked through, because they will finish off in the soup. Once you start to really smell them cooking and they start to plump up and "talk" to you, feel free to poke some pin-prick holes in them with the tip of a knife. When they are well browned, remove from heat and set aside to cool enough to handle.

Kale Soup with Hot Italian Sausage : Hye Thyme Cafe
Brown well on all sides

Saute the garlic, leeks and red bell pepper in olive oilIn a large stock pot, sauté the garlic, leek, and red bell pepper until they start to soften. If you haven't worked with leeks before, you should be aware that they can be extremely dirty, so you will want to wash them very well. I slice off the root, then slice the bulb up to just below the greens, then separate the greens to wash them well.

Add the sausage and deglaze pan with lemon
Slice the sausages into rings and add to the pot. Let that cook for a minute or two to re-heat the sausages and give them a chance to imbue their flavor into the veggies. Squeeze in the lemon juice to deglaze the pan and add a bit of acid to the soup, then season with the two peppers.  

I did not add salt, as the sausage was on the salty side, and I would be using Parmesan as well, which is salty.

Add the kale to the pot, stirring well from the bottom to nicely coat the greens and get them to wilt down. Depending on the size of your pot, you might need to do this a little at a time.

Add the kale
Stir to coat and wilt down the kale

Add chicken broth, water, and pasta, simmering until the pasta is tender.
Once the kale has wilted down, add the broth, water and, and pasta. Bring up to a boil, then reduce to a simmer until the pasta is tender.

Ladle into soup bowls and top with grated Parmesan.

Kale Soup with Hot Italian Sausage : Hye Thyme Cafe

Don't forget the bread! You will definitely want to soak up that flavorful broth.

Tuesday, June 4, 2013

Grammy's String Beans & Eggs ... almost

Grammy's String Beans and Eggs : Hye Thyme Cafe

I never really gave it much thought until making this, but of all the omelettes and quiches I've eaten and seen in restaurants over the years, I don't recall any having string beans in them. Even having grown up eating this, it never occurred to me to use them myself. String Beans and Eggs is a very common dish in an Armenian household. Often served as a side dish, it also makes a super simple quick dinner option, which is how we usually had it.

Grammy's version calls for a little tomato paste rather than the tomatoes I use. Her version may plate prettier, but I think mine is tastier. You know me - everything's gotta have a little kick to it, so I throw in a can of DelMonte Petite Cut Diced Tomatoes with Zesty Jalapeno whenever I can.

1T butter or a little olive oil
1 med onion, diced
About 2c French cut string beans (I use frozen)
1 can spicy diced tomatoes
6 eggs
salt and pepper
Paprika (I used smoked)

Sauté the onion in the butter or olive oil until translucent - if your string beans are thawed.  

Grammy's String Beans and Eggs : Hye Thyme Cafe
Add your beans (if they are fresh or frozen, you will want to add them a little sooner), drain most of the liquid out of the tomatoes and add those as well.

Let that simmer until most of the liquid has absorbed.

While that's simmering, beat your eggs and season with a little salt and pepper. When it comes to eggs, there are a few different camps - some like their eggs straight up, while others add a little water and others add milk or cream. I'm in the milk camp myself, so I always add a splash when making scrambled eggs or omelettes.

Pour the eggs over the string beans, using a fork to sort of poke your way around to make sure the egg settles in around the beans - just be careful if you're using a non-stick pan so you don't scratch it with the fork.

Grammy's String Beans and Eggs : Hye Thyme Cafe
Grammy's String Beans and Eggs : Hye Thyme Cafe

Top the whole thing with a sprinkling of paprika, turn the heat down to low, cover and cook until set. That's it, quick and easy!

Grammy's String Beans and Eggs : Hye Thyme Cafe

I like to run a smooth-edged spreader or spatula around the top edge to release it from the pan when it comes out, then let it sit for a few minutes before slicing.

Grammy's String Beans and Eggs : Hye Thyme Cafe

Grammy's String Beans and Eggs : Hye Thyme Cafe

Grammy's String Beans and Eggs : Hye Thyme Cafe

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