Radically Retired

Category: Food

  • Reveal and Review

    Reveal and Review

    Here they are!!

    About three weeks ago, I found a recipe for these cottage cheese/egg muffins and adapted it to my own preferences.

    When I made these in my regular metal muffin pan, they were delicious, but sadly, collapsed as they cooled. In addition, despite the metal pan being well oiled, the eggs stuck terribly.

    Enter the silicone muffin pan I mentioned in my Friday post about self gifting.

    I used the same recipe but because the muffin cups in the silicone pan were so much deeper than in my metal pan, I added 4 eggs to the 6 the recipe called for.

    In addition, because I set the silicone pan inside a metal cake pan (for stability), I had to add 12 minutes to the recipe bake time in order to be satisfied that the eggs had set.

    The end result told the tale! Despite the lower fill level, the contents rose beautifully and maintained their shape throughout cooling!

    They released easily from the silicone pan and clean up was a breeze!

    Now, I can’t wait to try regular muffins in my new self gift!

    **For those looking for a recipe, this is loosely what I’ve been doing:

    Cottage Cheese and Egg Muffins (makes 1 dozen)

    Preheat oven to 375°F

    Whisk together 6 – 10 eggs, 1/2 cup cottage cheese and whatever spices you prefer. I used salt, pepper, and garlic powder.

    Stir in whatever cheese, meat, and vegetables you prefer @ 1/2 cup each ingredient (I used spinach, green onion, red bell peppers, real bacon bits, and shredded old cheddar)

    Pour into muffin pan and bake for 18 – 30 minutes (until eggs are set)

    Let cool in muffin pan for about 15 minutes and then remove to a plate to continue cooling.

    Store in a sealed container in fridge or freezer.

    Reheat in microwave for 30 seconds to one minute if out of fridge … 2 minutes if out of freezer

    **High protein, keto-friendly, and gluten free**

  • “Thank You, Self!”

    “Thank You, Self!”

    Self gifting is how I describe purchasing unnecessary items, just because you’re interested in them and you want to give them a try. The likelihood of anyone else gifting them, to you is, at best, slim, so you treat yourself.

    Silicone bakeware has always intrigued me.

    Last week, I finally caved in to my curiosity, and bought this muffin pan.

    Can you guess what I’m baking that might work better in this than in a regular muffin tin?

    *Big reveal and review coming on Monday.*

  • Seas of Gold

    Seas of Gold

    Canada is the top canola producer in the world, and of the Canadian provinces, my province of Saskatchewan is the top canola producer in Canada.

    This is the time of year that canola comes into full bloom and my feature photo (taken “on the way by”) is typical of what we see no matter which direction we drive.

    Click here if you’d like to learn about the many uses for canola besides canola oil for salad dressings or cooking.

  • Sentimental Soup

    Sentimental Soup

    This week, canned soup from Tim Hortons (a Canadian coffee shop and lunch spot as popular for us as Starbucks is for folks in the USA ), was on sale, so we picked up a few cans to try it out.

    I’ve been a dedicated Campbell’s Soup lover forever, so to say I had reservations is an understatement.

    Review: The vegetable soup was bursting with flavour and contained some different pasta and veggies than what’s in the Campbell’s brand.

    The tall saltine crackers tin, I’ve had for years. It’s a part of our soup ritual, so had to be included in the photo.

  • A Quintessential Prairie Dinner

    A Quintessential Prairie Dinner

    Many would not call this a complete dinner, but it’s one this house looks forward to each summer.

    I have mine with just butter and salt. Hubs adds pepper as well .

    Both of us were raised in families where corn on the cob was a complete summer meal. Both of our Moms made big pots full in boiling water.

    I’ve found several prep methods that are far easier and quicker (and more flavourful) than the boiling method.

    This time, I just wrapped the shucked cobs in damp paper towels and then microwaved two cobs at a time for seven minutes (total time – not each)

    My favourite method is four shucked cobs in the Instant Pot for two minutes at high pressure, which we’ll do next time.

    Do you ever have corn on the cob by itself for a meal?

    What’s your fave prep method for this veggie?

  • Necessary Indulgence

    Necessary Indulgence

    Because hubs has decided in recent years that he isn’t a steak lover (and even though I am), I make a steak meal maybe only twice or three times a year.

    The limited frequency actually makes it all the more enjoyable for me.

    Sometimes, as the old adage goes, “you just gotta do what you gotta do”.

  • Easing Back In

    Easing Back In

    After temporarily losing my sense of taste and smell, I found myself eating anything and everything in sight in hopes of tasting anything.

    Thanks to the daily posts by a blogging friend, Anne, I’ve been able to resume my former, much healthier eating habits.

    For a daily dose of positive outlook and determination, Anne’s inspiring blog is definitely worth checking out.

  • A Garden Gift for an Old Fashioned Dessert

    A Garden Gift for an Old Fashioned Dessert

    Each year at this time, we’re gifted freshly picked rhubarb from folks we know.

    I chopped it up and made a fave dessert from our childhood.

    Warm Rhubarb Crisp with Ice Cream
  • Celebrating Taste

    Celebrating Taste

    Our favourite Chinese restaurant is less than two blocks from where we live.

    A few days ago, to celebrate the return of my sense of taste, we ordered takeout from there.

    And the grand finale:

    Hmmm – Not So Sure
  • Breakfast of Champions

    Breakfast of Champions

    My favourite meal out is this breakfast – especially when the over-easy eggs, the slightly crispy bacon, the brown toast, and the hash browns are cooked to perfection!

    Do you have a fave restaurant meal?

    **For the time being, if you wish to comment on any of my posts, you may have to tap on the image, scroll down, and you’ll have access to the comments section. Thanks for your patience as I continue to work on this new template**