Tag Archives: egg

Shakshouka (Egg in Tomato Sauce)

Quick din-din for one: Shakshouka. Wikipedia says it’s Tunesian. Thinking about it now, though, maybe it’s more Tex-Mex? It’s almost like a low-carb Huevos Rancheros. I don’t know; I was hungry and threw together whatever was in the fridge. And this delicious, little dish was the result.

Enjoy!

Shakshouka – Tex Mex Style (Eggs in Tomato Sauce)

Recipe inspired by The Three Cheeses

printable recipe

Serves 1.

INGREDIENTS

small splash olive oil

1 clove garlic, roughly chopped

1/4 cup red onion, roughly chopped

1 leaf mustard greens

1/2 cup diced stewed tomatoes

1 egg

1/4 cup canned beans (I used pinto)

1/4 tsp dried oregano

1/4 tsp ground cumin

pinch of red chile flakes

salt and pepper to taste

grated cheese to top, optional (I used Jarlsberg, but any kind would work)

plain yogurt to top, optional

METHOD

  1. In a pre-heated (medium-high) small pan or saucepan, sauté onion, garlic and mustard greens in olive oil until slightly golden. Then add in tomatoes, cumin, oregano, salt and pepper. Stir and allow to simmer over low heat until liquid reduce somewhat, ca. 5 minutes.
  2. Stir in beans and crack an egg over the top. Cover and reduce heat further to lowest setting. Cook ca. 5 minutes. At about the half way point, sprinkle optional cheese over the top. Then cover, turn off the heat and allow to finish cooking and the cheese has completely melted. Be careful not to overcook the egg–the yolk should be sticky, golden and still a little runny. (If you like it cooked all the way through, cook it longer.)
  3. Top with plain yogurt and eat!

 

Hello, Spring! Frittata with Radish-Red Cabbage Salad

Yay—Spring has come to San Francisco at last. And so has my first CSA box. (There are a lot of things I could write about CSA, but I’m too lazy to get into it right now. OK, I’m testing it out for a month. I know it’s good for the environment, good for the farmer, good for my body, blah, blah. But can I afford it? If I can and I actually enjoy the food and don’t have to eat celery sticks, I’ll keep doing it.)

Anyway, to celebrate my first Bay Area Spring, the blooming cherry blossoms and my CSA, I made this happy, little swiss chard frittata and radish-red cabbage salad.

I’m not sure I’ve ever had swiss chard before—I’ve definitely never cooked it. If I end up hating CSA, at least I’ll have learned one thing: I LOVE swiss chard: it has crunch, major flavor and serious BITE. And it tasted incredible in my little ode-to-Spring omelet with sauteed garlic, onion, cauliflower, raisins and shredded sharp white cheddar. For the side salad, I sliced up some radishes and red cabbage and tossed them in a simple lemon-olive oil vinaigrette (because balsamic would’ve been too much).

Happy Spring!

Swiss Chard, Raisin and White Cheddar Frittata with Radish and Red Cabbage Salad

A Little Baker SF recipe

Serves 1

INGREDIENTS

Frittata

1 clove garlic, chopped

1/4 cup red onion, chopped

2 leaves Swiss chard, washed, trimmed and sliced thinly

1/2 cup cauliflower florets, broken into bite-size pieces

olive oil

1 tbsp raisins

salt and pepper, to taste

1 egg, plus a generous splash of non-fat milk, whisked

1 oz. sharp white cheddar cheese, shredded

Salad

3 radishes, washed, trimmed and sliced thinly

1/2 cup red cabbage, washed, trimmed and sliced thinly

juice of 1/4 lemon

1-2 tsp extra virgin olive oil

a pinch of evaporated cane sugar (or whatever sugar you have)

salt and pepper, to taste

METHOD

  1. In  a small, non-stick pan on medium-low heat, saute the swiss chard, garlic, onion and cauliflower in a little olive oil (ca. 5 minutes). Once the vegetables have softened a bit, add in the raisins, salt and pepper. Stir and allow to brown slightly.
  2. Reduce the heat to low. Pour in the whisked egg-milk mixture and evenly distribute it in the pan. Cover and allow to cook/steam for 3-5 minutes (or until the egg is half-set).
  3. While the frittata is cooking, prepare the salad: In a small salad bowl, mix together the lemon juice, olive oil, sugar, salt and pepper. Toss in the sliced radishes and shredded red cabbage. Mix and set aside.
  4. Check on the frittata: If the egg is half-set, remove the cover, sprinkle the shredded cheddar over the top. Cover again and cook until the egg is set and the cheese is melted (ca. 3 minutes).
  5. Sprinkle a little more salt and pepper and a squeeze of lemon juice over the top. Serve.


Quick Dinner of Poached Egg Topped Salmon

Just a quick post about my kind of brill’ idea for dinner tonight: Goat cheese and poached egg topped salmon patty served with a balsamic-dressed red onion and corn salsa. (Yes, I realize that is the.longest.title.ever. I did try to think of a more eloquent way of putting it, but I just don’t have the energy right now. Forgive me.)

So tasty and FAST. (Golden and slightly runny egg yolks—yum.) The only downside is the number of pots, pans and dishes you end up having to wash after making this. Oh, you know what would’ve been good too? Butter, instead of goat cheese on top of the egg. And maybe a simple lemon juice-olive oil vinaigrette for the salsa.

Enjoy!

Poached Egg Topped Salmon and Balsamic, Corn & Red Onion Salsa

Serves 1.

INGREDIENTS

1 frozen salmon patty, defrosted

olive oil

dried basil (or any herb like dill, rosemary, oregano)

salt and pepper, to taste

1 large egg

1 tbsp white vinegar, for poaching

1 tbsp goat cheese

Salad

3 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

salt and pepper, to taste

a pinch of sugar

1/2 cup corn kernels

1/4 cup thinly sliced red onion

INSTRUCTIONS

  1. Fill a small saucepan with water and allow to come to a slow boil.
  2. Pat dry the salmon patty; sprinkle each side with salt, pepper and basil flakes. Place the patty in a pre-heated non-stick skillet, allowing to fry for ca. 1-2 minutes on each side or until browned evenly and cooked just through.
  3. Add the white vinegar to the boiling water. Reduce the heat and gently crack the egg into the water. Use a large spoon to fold the egg white over the egg mass, in order to encourage the typical poached egg shape. Poach to your desired doneness. (Ca. 3 minutes for me. I prefer a slightly gooey yolk consistency—not too runny.)
  4. While the salmon is frying and the egg is poaching, make the salsa. In a small bowl, combine all salsa ingredients, mixing until all ingredients are completely coated. You can use the back of a fork or spoon to squish the onion and speed up the marinating/cooking process.
  5. Arrange the salsa onto a plate. Then, place the salmon patty on top, followed by the poached egg and then finally, the goat cheese. Grind a little salt and pepper over the top. Serve.

Family-Night Tilapia Salad Nicoise

Miss Busy-Pants Lauren left for Tanzania last Friday. (I wish my firm would send ME somewhere—not likely.) Though the house is sooo empty and lonely without her, it makes me happy to know she is there, working her little heart out for the good of others. (Awww—let’s all hold hands <3)

Anyway, it’s been a while since we all sat down together as a family. (Mostly because L. and M. are STILL madly in love with their boyfriends and are super busy being obsessed and in love—Lucky.) So a sit-down meal was long overdue.

Lauren and Melita put me in charge of deciding the menu this time. Naturally, the first thing I did was go to Tastespotting for some inspiration. Once there, I stumbled upon a gorgeous photo and recipe for a salmon salad nicoise from Molly at Organic Spark. Though I didn’t end up following the recipe at all, it was the idea of a tangy apricot dressing drizzled over mixed greens, grape tomatoes, shaved red onions and ghee-baked salmon that totally won me over.

Using Molly’s inspiring photo, I came up with a recipe for a pan-fried tilapia salad nicoise. (My original plan was to use salmon, but we’re all independent women on a budget right now.) The tilapia I prepared the way my mom typically does it—coating the fish with a flour-salt-pepper-lemon-pepper mixture and then pan-frying it in olive oil, lemon and a small bit of butter at the end; I prepped the vegetables; and L. and M. did the arranging. For the final ta-da factor,  I crumbled a little Gorgonzola on top.

To accompany our healthy salad, we served a Shiraz (Trader Joe’s $2-buck-Chuck variety, actually), cheese (aged Gouda and Gorgonzola) and gluten-free crackers. (What a trippy, stereotypical California “I-eat-only-organic-and-don’t-eat-meat” chick dinner this is.)

Cute family, yummy food.  Makes me sooo happy! (^_^)

P1070192

Tilapia Salad Nicoise (inspired by a photo and recipe found on Organic Spark)

Serves 4.

INGREDIENTS

Tilapia

3 largish Tilapia fillets, defrosted (We used the frozen 3-in-a-pack from Trader Joe’s.)

1/2 cup all-purpose flour

1/2 tsp salt

1/2 tsp pepper

1/2 tsp lemon-pepper

olive oil, for frying

a little butter

Salad

4 hard-boiled eggs, halved

the leaves of 2 romaine hearts, prepped and torn

3 roma tomatoes, cut into wedges

1/2 red onion, sliced thinly

1 large handful haricot vert, blanched and then plunged into a bowl of ice water (I used regular green beans, which I halved.)

kalamata olives

capers

optional toppings: Gorgonzola or goat’s cheese, little red potatoes, marinated red peppers, etc.

Dressing

1/2 clove fresh garlic, minced then mashed with the side of your knife

1 tbsp fresh white onion, minced then mashed with the side of your knife

1/3-1/2 cup white wine vinegar

scant 1/4 cup extra virgin olive oil

the juice of 1/2 a lemon

coarse salt and freshly ground black pepper

INSTRUCTIONS

  1. Prepare the dressing: In a small bowl, combine and whisk together all ingredients. Set aside to marinate.
  2. Prep the vegetables for the salad. Lay the lettuce first, then arrange the remaining items on top in their own section. Leave space for the fish. 1 tbsp capers and 3-4 olives should suffice for each person.
  3. Prepare the fish: On a plate, mix together flour, salt, pepper and lemon-pepper. Set aside.
  4. Pre-heat a non-stick skillet to medium-high heat. While the pan is heating, pat the fish fillets dry with paper towels.
  5. Once the pan is hot, coat the bottom with a thin layer of olive oil (about 2 tbsp). Quickly dredge both sides of the fish fillets into the flour mixture and place into the hot pan. Allow to brown on each side for about 2 minutes. (Be careful not to overcook.)
  6. Once cooked just through, reduce the heat to low. Put a very small dollop (maybe 1/4 tsp) of butter into the pan and then squeeze in the juice of half a lemon. Allow the liquid to cook and reduce for about 30 seconds.
  7. Place a fish fillet on each salad plate (I preferred to flake it first). Top with a little crumbled Gorgonzola and then drizzle the dressing over each.

Cheap-o Frittata

This.city.is.expensive. (I am not being ungrateful, God. I am grateful for the blessing of work in these economically harsh times—really I am!).

Suffice to say, things are tight right now. I’m doing mental math with my salary all the time and wondering where I can cut back (even more) and still enjoy life.

So this is what I’ve come up with so far.

-Bag lunch it to work: WAS doing really good with this—lunching on wholesome fruit salad in a nearby park—but with SF’s temperamental weather moods, I end up buying. Actually, since I only ever order a single bagel+butter ($1.55), it feels more like I’m renting a table to sit and read at for 30 minutes.

-Go out less: I hate this one.

-$40 weekly grocery budget: I was even toying with cutting that to $30. I haven’t tested out $40 yet, but I think it’s going to be tough. Maybe I should go back to non-organic.

Why is eating organic so dang expensive? This is why I avoided all organic craziness for so long (I recently gave in after seeing Food, Inc.)—you can’t be a have-not if you want to enjoy non-genetically modified food. Nevertheless, I’m determined to try.

-Eat in and cook with what I have, not with what I want: Eating in is not the problem. Even if it’s just me, I really enjoy the effort that goes into making a warm, colorful, flavorful meal for myself. It’s the trips to the grocery store before cooking that are the problem. So, I’ve decided to try to be more resourceful with the food I have already at home.

Today I successfully avoided going to Trader Joe’s after work and came up with a pretty good go-to meal for myself.

Mushroom-Corn Frittata with Goat Cheese and Sun-Dried Tomatoes Served with a Tomato Salad with Balsamic-Olive Oil Vinaigrette

Sounds nice, right? It was!

I don’t have one of those oven-safe pans, so after pan-frying the veggies, I poured the whisked eggs/milk on top and covered the whole thing with a lid. A few minutes in, I sprinkled in the goat cheese and sun-dried tomatoes and let it finish cooking. And when I removed the lid, I had a light, fluffy frittata—steamed on top and golden on the bottom.

Organic Mushroom-Corn Frittata with Goat Cheese and Sun-Dried Tomatoes Served with a Tomato Salad with Balsamic-Olive Oil Vinaigrette

Serves 1

INGREDIENTS

Frittata:

olive oil, for frying

1/2 small onion, sliced thinly

1 clove garlic, minced finely

3 mushrooms, sliced (I used brown cremini)

1/4 cup frozen corn kernels

2 large eggs

splash of milk (I used non-fat)

1 tbsp sun-dried tomatoes in oil, sliced

1 tbsp soft goat cheese, crumbled

salt & pepper

Tomato Salad

2 Roma Tomatoes, sliced

extra virgin olive oil

balsamic vinegar

salt & pepper

1 tbsp goat cheese, crumbled

INSTRUCTIONS

Tomato Salad:

  1. Slice the tomatoes and layer them on a plate.
  2. In a small bowl, mix together the extra virgin olive oil, balsamic vinegar, salt and pepper. Then, pour over the tomatoes. (Didn’t bother with the bowl and poured the individual ingredients directly over the tomatoes.)
  3. Top with crumbled goat cheese. Set aside (to marinate) while you prepare the frittata.

Frittata:

  1. Pre-heat a small (I think mine is 5″) non-stick pan on medium-high. In a little olive oil, fry the onion, garlic and mushrooms until softened and browned. (The higher heat is necessary because of the high water-content in mushrooms.) Sprinkle in a little salt and pepper to taste. (I always add salt later in the cooking process, as salt draws out water.)
  2. While the mushrooms, onions and garlic are frying, whisk together 2 eggs, a splash of milk and salt & pepper in a small bowl.
  3. Into the pan, stir in the corn, allowing to just heat through. Then, distribute the vegetables in the pan, so that the entire bottom is covered.
  4. Pour in the egg/milk mixture, making sure to cover all the vegetables. Place a lid on top and allow to steam for 2 minutes.
  5. Remove the lid. Sprinkle the sliced sun-dried tomatoes and crumbled goat cheese on top. Replace the cover and steam for another 3-4 minutes.
  6. Fold the frittata onto the plate with your tomato salad and ENJOY!

Gai Pad Ga Prao (Thai-style Stir-Fried Chicken and Basil)

One of the best parts of having lived in Singapore was its proximity to everywhere else! Southeast Asian metropolises, ancient cultural sites and exotic holiday destination are a mere 1 1/2-hour plane ride away–and thanks to budget airlines like Tiger Airwats, Air Asia and Jetstar, more than affordable.

A favorite destination of mine is Thailand. On my most recent trip, I was on an island called Koh Phi Phi Don, where for 5 straight days I gorged on, sipped, nibbled and devoured some of the best culinary dishes the island had to offer. One such dish was Gai Pad Ga Prao. Though consisting of only a few ingredients, the mingling of flavors from the ground chicken, basil and fish sauce make for a tasty and tangy combination.

Gai Pad Ga Prao (Thai-style Stir-Fried Chicken and Basil)

recipe from Real Thai Recipes

INGREDIENTS

1 tbsp olive oil

4 cloves garlic

2-30 small Thai chilies, to taste

200 g ground chicken

1 tbsp fish sauce

1 tsp dark black soy sauce

1/4 tsp white sugar

2 handfuls holy basil leaves

INSTRUCTIONS

  1. Smash chilies with a stone mortar and pestle  if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
  2. Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
  3. Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned. You should sneeze from the chili. (You may want to open a window.)
  4. When the garlic is ready, add the pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
  5. Add sugar, soy sauce & fish sauce. Stir and let absorb.
  6. When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
  7. If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side.
  8. Remove and place on top of the rice.