FEBRUARY 12, 2025
COOK SNOWFLAKES SUNNY-SIDE UP BY DONNA ERICKSON
NOURISH FAMILY CONNECTIONS WITH EVERY BITE BOOST SOCIAL, EMOTIONAL AND PHYSICAL HEALTH WITH EGG-INSPIRED RECIPES FAMILY FEATURES Weekly sit-down meals with family can reduce stress, boost self-esteem and make everyone feel more connected – all while sharing delicious, healthy and easy-to-prepare food. Whether it’s 10 people or two, research shows that those who enjoy frequent meals with others, particularly parents with children, have better social and emotional well-being, according to the American Heart Association. Gently cooked egg yolks take center stage in this Egg Ravioli with Sage and Almonds recipe, and delicate poached eggs rest atop whole grains in the Poached Eggs with Pesto Bulgur recipe. If breakfast is the best time of day for your tribe to gather, whip up these Southwestern Quinoa and Egg Breakfast Bowls for added protein and fiber. These egg-inspired recipes and more are part of the American Heart Association’s Together Tuesdays and Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best. Both initiatives stress the importance of gathering at least once a week around the table with family or friends to satisfy cravings for connection, a delicious meal and overall healthy living. For more heart-healthy recipe ideas and conversation starters to make Together Tuesdays a tradition in your household, visit heart.org/together.
EGG RAVIOLI WITH SAGE AND ALMONDS
Place four wrappers flour sides down on cutting board. Spoon 1 1/2 tablespoons cheese mixture onto center of each wrapper. Using back of spoon, press down on cheese mixture to create well about 1 1/2 inches across (width of large egg yolk), leaving at least 1/2 inch space around edges of wrapper. Without breaking it, carefully place one egg yolk in center of each well. Using pastry brush, brush edges of wrappers with egg white. Place one top wrapper with flour side up on each bottom wrapper. Using thumbs and forefingers, firmly press edges together to tightly seal each ravioli. Set aside. Using slotted spoon or spatula, carefully drop each ravioli into boiling water. Cook 2 1/2-3 minutes, or until wrappers are al dente (cooked not too soft but not overdone). Using slotted spoon, gently remove raviolis from pot, draining well. Transfer to plates. Drizzle with oil. Sprinkle with almonds, sage and bell pepper, if desired. Tips: Gyoza wrappers (or shumai wrappers) are preferred because they’re thinner than wonton wraps. Look for gyoza wrappers in the dairy aisle, deli department or freezer section. Use these guidelines to determine how you want eggs cooked: At 2 1/2 minutes, eggs are yellow and slightly thickened but not set around edges, similar to sunny-side up. At 3 minutes, eggs are deeper orange and slightly set around edges, similar to over-easy.
Recipe courtesy of the American Heart Association Servings: 4 8 cups water 1/2 cup fat-free ricotta cheese 1 tablespoon grated Parmesan cheese 1 1/2 teaspoons fresh, chopped thyme 1/2 teaspoon grated orange zest 1/4 teaspoon black pepper 8 gyoza wrappers, shumai wrappers or wonton wrappers 4 large egg yolks, unbroken 1 large egg white, lightly beaten 2 teaspoons olive oil 1/4 cup sliced almonds, chopped 1 tablespoon chopped, fresh sage 1 tablespoon finely chopped red bell pepper (optional) Fill large pot with water. Bring water to gentle boil over medium-high heat. In medium bowl, stir ricotta cheese, Parmesan cheese, thyme, orange zest and pepper.
Recipe courtesy of the American Heart Association Servings: 4 2/3 cup uncooked instant or finegrain bulgur 1 1/3 cups, plus 2 tablespoons, fatfree, low-sodium vegetable broth, divided 1 cup tightly packed fresh basil 2 tablespoons chopped walnuts, dry roasted 1 small garlic clove, minced 1/8 teaspoon salt 1 dash cayenne 1/2 cup finely chopped yellow or red bell pepper 1/4 cup thinly sliced green onions 4 cups water 1 tablespoon white vinegar 4 large eggs 1 medium lemon, cut into 4 wedges In medium saucepan, prepare bulgur according to package directions, omitting salt and substituting 1 1/3
POACHED EGGS WITH PESTO BULGUR
cups broth for water. Fluff with fork. In food processor or blender, process basil, walnuts, garlic, salt, cayenne and remaining broth until smooth. Stir basil mixture, bell pepper and green onions into bulgur. In large skillet, bring water and vinegar to boil over high heat. Reduce heat and simmer. Break one egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, placing in water so they don’t touch. Simmer 3-5 minutes, or until whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs well and place on bulgur mixture. Serve with lemon wedges. Note: White vinegar helps firm egg whites quickly, preventing them from spreading too much.
SOUTHWESTERN QUINOA AND EGG BREAKFAST BOWLS
Recipe courtesy of the American Heart Association Servings: 4 1/4
cup uncooked quinoa, rinsed and drained
2
medium tomatoes (about 2 cups), chopped
1
cup no-salt-added frozen corn, thawed
1/2
medium avocado, pitted and diced
1/4
cup chopped green onions
1/2
cup chopped fresh cilantro (optional) nonstick cooking spray
4
large eggs
1/8
teaspoon salt
1/4
teaspoon pepper
red hot pepper sauce, to taste (optional) Cook quinoa according to package directions. Remove from heat. Spoon quinoa into four bowls. Top each with even amounts of tomatoes, corn, avocado, green onions and cilantro, if desired. Lightly spray large skillet with nonstick cooking spray and set over medium-high heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg, sunny side up, into each bowl. Sprinkle with hot sauce, to taste, if desired.
Put “Snowflakes Sunny-Side Up” on your breakfast menu this month, and the nutritious surprise will brighten even the darkest of wintry mornings! Made with colorful slices of sweet red pepper in shapes that resemble snowflakes, the whimsy adds fun to the start of the day. The curvy rings frame an egg as it fries into deliciousness for about 5 minutes. Top with a dusting of Parmesan or feta cheese and serve with toast or an English muffin and fruit juice. For a special weekend breakfast, let the snowflakes land on servings of hash brown potatoes, bacon, or sausage. Let’s get crackin’ ... SNOWFLAKES SUNNY-SIDE UP Makes 6 • 2 large firm red bell peppers with contours • Butter • 6 medium eggs • Salt and pepper • Grated Parmesan cheese or crumbled feta Slice peppers into six 1/3-inch-thick rounds, keeping the cut edges smooth and even. Remove seeds and core pieces. Melt some butter on a flat skillet. Cook the pepper slices on medium heat on one side for about 1 minute, then flip. Carefully crack an egg into the center of each ring. Immediately press down on the ring with a spatula if egg white seeps through. Cook for about 5 minutes, or until yolks are firm. (Place a lid on the pan for the last minute, if you wish.) Serve with salt, pepper and cheese sprinkled on top. Extra Idea: For a springtime twist, set a strip of cooked bacon upright under the pepper on the plate. Your winter snowflake instantly transforms into a blooming flower with a stem. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2025 Donna Erickson Distributed by King Features Synd.
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