The Scramblog

Peanut Butter Surprise Cookies

The challenge from The Recipe Redux this month was to create a recipe with a “new” or new-to-you ingredient. I decided to push that definition a bit (yes, I cheated) and come up with a recipe that is composed of familiar ingredients but in an unexpected way. I can imagine you thinking, “how on earth are peanut butter cookies new or different?” Because these cookies include an ingredient you will not be expecting… chickpeas. These cookies are so good, people. So. Good. They are chewy and soft and super flavorful. Plus they are PACKED with protein from the chickpeas and peanut butter, so I would feel good about offering them for snacks or even breakfast, and who doesn’t want cookies for breakfast?!

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Peanut Butter Surprise CookiesPrep + Cook Time: 30 minutes, Makes 9 Servings, Serving Size: 2 cookies15 oz. canned chickpeas (garbanzo beans), drained and...

Spanish Oven Omelet with Diced Potatoes

Spanish tortillas - or oven omelets - make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like. Watch Jessica make it on Facebook Live.Spanish Oven Omelet with Diced PotatoesPrep + Cook Time: 30 Minutes, Makes 4 servings 3/4 lb. Yukon Gold or russet potato, peeled and diced2 - 3 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped1/2 cup chopped ham or smoked turkey, sundried tomatoes, or sliced mushrooms(optional)1/2 - 1 tsp. fresh or dried rosemary 1/2 tsp. salt 1/4 tsp. black pepper 5 eggs 1/4 cup nonfat milk (or use any variety) 3 Tbsp. goat or feta cheese, crumbled
In a medium-sized, microwave-safe bowl, sprinkle the potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for 3 - 5 minutes until they are...

Potato and Prosciutto (or Mushroom) Scramble

This one-skillet meal will bring your breakfast-for-dinner game to a whole new level! Scramble recipe tester Leanne Guido said, “This recipe was delicious and perfect for a chilly night.” Watch Jessica make Potato and Prosciutto (or Mushroom) Scramble on Facebook Live!Potato and Prosciutto (or Mushroom) ScramblePrep + Cook Time: 25 Minutes, Makes 4 Servings 2 Tbsp. extra virgin olive oil 1 russet (baking) potato, peeled and finely diced3 - 4 oz. prosciutto, chopped, or use mushrooms8 eggs, beaten1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste
In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat. Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes. Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy,...

Whole Wheat Pumpkin Pancakes

This month’s Recipe Redux challenge was to develop a pumpkin recipe. At first glance, this was a pretty straightforward and seasonally appropriate challenge, but I knew I needed to get it right from the get-go since testing and retesting a pumpkin recipe was going to be a bit of a challenge if the biggest eater of my test batches (my husband) wasn’t excited about the food (he’s not a pumpkin fan). I also knew that I wanted a new breakfast recipe for the make-ahead breakfast feature of our meal planning service, so I started playing around with ideas: pumpkin muffins (The Scramble already has a recipe for them), pumpkin oatmeal (has been a bust in our house when I’ve tried it before), pumpkin with eggs (I couldn’t wrap my head around that one), so I landed on whole wheat pancakes. But how would I make them light and fluffy? After all, the last thing you want is a hockey puck for a pancake, so I started researching different options and finally put together a version...

Rhubarb-Yogurt Muffins

Rhubarb is only around for a short time during the spring, so I try to take advantage of it in any way I can. These muffins are one of my favorites because they are delicious, super simple to make, and very freezer-friendly so I can enjoy them even when rhubarb season is over (if any last that long, that is).Rhubarb-Yogurt MuffinsPrep Time: 10 Minutes, Cook Time: 20 Minutes, Makes 12 servings 1 cup all-purpose flour (use wheat/gluten-free, if needed) 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all-purpose flour, if needed) 1/2 cup sugar 1 1/2 tsp. baking soda 1/4 tsp. ground nutmeg 2 eggs, lightly beaten1 cup low fat plain yogurt (or use any variety) 1/4 cup butter, melted1 tsp. vanilla extract 1 - 2 stalks rhubarb, chopped into ¼-inch pieces, about 1 cup
Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray. In a large bowl, mix the...

Mexican Poached Eggs

These Mexican Poached Eggs are a fun Mexican or Southwestern spin on eggs poached in tomato sauce (like Shakshuka or Uova in Brodetto). Scramble recipe tester Nikki Wolf said, “We ate this for dinner last night and I was happily surprised at how my kids dug in! They were eating before I had mine served!” To turn this meal into huevos rancheros, fry the corn tortillas over medium heat in a skillet with about 1 tsp. butter or oil per tortilla until they are a little browned and puffy, coat the tortillas with refried beans, and top them with the poached egg mixture. Watch Jessica make it on Facebook Live.Mexican Poached EggsPrep + Cook Time: 25 minutes, Makes 6 Servings 1 Tbsp. extra virgin olive oil 1 small yellow onion, diced1/2 red bell pepper, diced1/2 - 1 jalapeño pepper, to taste, seeded and finely diced1 cup chunky salsa 1 cup tomato sauce or red pasta sauce 6 eggs 1/2 cup shredded Cheddar or Monterey jack cheese 3/4 cup reduced-fat...

Double Duty Holiday Dishes: Recipes That Work for Easter and Passover

As an interfaith (Jewish-Christian) household we are lucky enough to have twice the holidays to celebrate, twice the traditions, and sometimes twice the cooking. At this time of year, the focus on meals gets turned up a notch as we celebrate both Passover and Easter, which often intersect—after all, the last supper was actually a Passover Seder! This is both a joy and a challenge. It is a joy because they are both meaningful holidays that share messages about the importance of renewal and of sticking to your beliefs, even in times of adversity and sorrow. It is a challenge because, at least for me, one of the most important ways to celebrate these holidays is through sharing meals, yet many of the foods for these two holidays don’t naturally overlap.Recipes for Passover and EasterSo in honor of both of these wonderful holidays, I pulled together a list of recipes that will work for both celebrations. Happy holidays to those of you who celebrate one or the other (or...

Make Your Own Luck This St. Patrick’s Day with Fun, Healthy, Green Foods

Green. Green is the color of St. Patrick’s Day. When I was a kid growing up in Boston, if you weren’t wearing green on St. Patrick’s Day, you’d get punched in the arm. Then, in college (and beyond) it was all about the green beer. Neither of these celebrations were ever particularly appealing to me, despite my Irish lineage. So instead of punches and terrible hangovers, I thought it would be fun to pull together some green food ideas that are healthy, simple, and delicious crowd-pleasers for your family and friends, or to help you to get some nourishing food in your system before the celebrations begin. Watch Jessica make the Spinach Muffins and Green Machine Quesadillas on Facebook Live!Make Your Own Luck This St. Patrick's Day with Fun, Healthy, Green FoodsIncredible Hulk Power SmoothieBe a lean, green fighting machine with this fun and delicious smoothie, packed with nutrients and lots of flavor. It is as good as gold at the end of the rainbow! ...

Big Daddy’s Breakfast (or Dinner) Burritos

You know those mornings when you have to eat on the run? Or those evenings when you have to feed your kid on the way from one activity to the next? Or those evenings when you've got 15 minutes to get dinner on the table so that everyone can sit together? This is the recipe for any and all of those moments.Big Daddy's Breakfast (or Dinner) BurritosIngredients for main dish
  • 1 Tbsp. extra virgin olive oil
  • 12 oz. pre-cooked turkey kielbasa sausage (use wheat/gluten-free sausage if needed), or use meatless sausage or sliced portobello mushrooms, halved lengthwise if using sausage, and sliced
  • 1 large yellow onion, quartered and thinly sliced
  • 8 eggs, or use 2 cups Egg Beaters
  • 1/4 cup nonfat sour cream (or use any variety) or plain yogurt
  • 1/4 cup salsa (look for brands with no sugar added)
  • 6 large whole wheat tortillas (use wheat/gluten-free tortillas if needed)
  • 3/4 - 1 cup shredded Cheddar cheese
  • 1 cup baby spinach(optional)
In a large...

Protein-Packed Oven Pancakes and Our New Make-Ahead Breakfast Feature

When I was six-years old my parents got called in to talk to the teacher because I was getting in trouble a lot during morning recess. The teachers couldn’t figure out why I was so cranky and they were wondering if something was happening at home or if I wasn’t sleeping well. As my mom sat there, undoubtedly feeling worried and embarrassed, it suddenly occurred to her: maybe I was hungry. So she decided to try an experiment—for one week she made sure that I had a protein-packed breakfast and then checked in with the teacher again to see how things were going. By the end of the week she knew her answer: I needed a protein-rich breakfast every morning to tide me over until lunchtime. My mom was an endless source of creative solutions for protein-rich breakfasts (and let me tell you, I gave her a run for her money with my pickiness!) and made them from scratch every morning, but as much as I wish it could be, that is not a realistic option in our house with our busy...