Skip to main content

Featured

New Energy Partnership to Be Announced in Calgary

  Prime Minister Mark Carney and Alberta Premier Danielle Smith, seen here together last month, have been discussing a potential agreement focused on the energy sector for months.  Former Bank of England governor Mark Carney and Alberta Premier Danielle Smith are expected to unveil a major energy deal in Calgary this Thursday, according to a source familiar with the matter. The agreement is anticipated to focus on advancing clean energy initiatives while balancing Alberta’s traditional oil and gas strengths. Carney, who has been a vocal advocate for sustainable finance and climate-conscious investment, is set to join Smith in highlighting how the deal could position Alberta as a leader in energy transition. While details remain under wraps, the announcement is expected to emphasize collaboration between government and industry, aiming to attract investment, create jobs, and strengthen Canada’s role in global energy markets. The Calgary event underscores the growing importa...
Post a Comment
Read more

article

Labels

Spinach Egg Bites


INGREDIENTS

  • 6 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce
  • 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
  • 2 scallions, dark green parts only, finely chopped


INSTRUCTIONS

  1. 1.  Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
  2. 2.  Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. 3.  Spray a nonstick muffin pan generously with nonstick cooking spray.
  4. 4.  In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  5. 5.  Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool.
  6. 6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.




Labels:

Comments

Post a Comment