Tag Archive: olive oil


Kale Ceasar Salad

salad-carol-scottSo it seems we find ourselves in the New Year (yay!) and yet in the depths of Winter…still. Oh but it’s not so bad, right? And there’s of course more than comfort food around to lift our spirits πŸ™‚ I am happy to remember all those winter foods that weren’t in season and weren’t around, even a couple months ago. And somehow, I’m now hungrier – all the time! 😦 Mostly, I just end up wanting to make soup, but it’s good to diversify. And this brings me to my post.

So, is salad in season? No. But Kale is. I know what you’re thinking. Salad. Bor-ing. Ceasar, bleh – but no, I promise you this is worth the effort. Because, let’s just be honest here – caesar is awesome – emperor actually, and I’ll be the first to admit I don’t care for anchovies BUT then there’s CAESAR (I am trying to make my point, although I may just end up being redundant, but seriously) there are other perks to the wintertime salad. First, you cancaesar_salad scratch most fruit off that list because, darn, it’s just not ripe or even available and the first rule of any caesar is that it’s all about salty. In the absence of sweeter fillers, it’s good to add a go-to-protein or two to the salad that’ll contribute some texture and quantity. My choice: cubed cheddar cheese (instead of Parmesan) and ham, but the recipe I used suggested roasted chicken too. Remember, science (as reported by the Business Insider) just debunked 5 of the silly myths about meat that are out there so now we know that it is healthy, a great source of protein, our bodies can (and do) digest it well, and that it does not cause disease, or make you fat. Thank you, science.

Julius_Caesar_Coustou_LouvreThe secret ingredient here? Brown rice. I know I hate rice too, hate it. It’s the absence of something, I think, what’s it called? Oh yeah: flavor. But what’s the second rule about making a caesar salad? (I’m totally making this up, but still) It must have carbs. CARBS, say what, how can that be a rule?! Ask the Romans, they invented this. I’m only kidding, this dish is very American so I think it’s safe to assume that for it to be a caesar salad, there must be some carbohydrates in it. So the typical caesar has croutons and I try to avoid these tasty little treats full of empty calories (darn!) You know what packs a ton of (not empty) wholesome calories and can count itself as a good carb? That’s right, rice. Brown rice happens to be holier than thou when it comes to getting whole grains. Well thank god it’s good for something. I first came across this recipe in last September’s Cooking Light. Granted it called for quinoa, but brown rice is just as good.dressing

The labor intensive part of any salad is in the processing or chopping of all the raw veggies. The bad news? Caesar dressing from the store is over-rated and has waaaay too much sodium in it. The good news? You can make your own in about 24 seconds if you have handy some of the classic ingredients like a couple anchovies (yes, those slippery little suckers), olive oil, light milk or creme fraiche, and lemon. For me, the key to saving time in making this recipe lies in using a blender to puree everything – but this can just as easily be hand-chopped and mixed well.

I’ve included a quick & easy infographic from Women’s Health that breaks down all kinds of salad dressings you can make in 3 minutes, like a boss. Talk about easy, so you aren’t required to make creamy, salty dressing if you don’t want to; Greek, Honey Mustard, and Asian Dressing would all go just as well here πŸ™‚

salad dressings

Kale Caesar Salad with Brown Rice, Bell Peppers, and Ham

Ingredients

(for the salad)Brown-Rice

4.7 dl (about 2 cups) brown rice

1 bunch of kale (any color)

1 block of sharp cheddar, cubed

3 bell peppers, seeded & sliced

2 red onions, thinly slicedkale

500g (or 2 cups) cubed ham

5 tomatoes, coarsely chopped

(for the dressing)

2 anchovies, packed in oil

2 Tbs. hot water

1 lemon, juiced

1 dl (1/2 cup) creme fraiche or light milk

1/2 dl (or 1/4 cup) olive oil

2 garlic cloves, chopped

1 Tbs. English (or Worcestershire) sauce

sea salt & cracked pepper

(1) Cook the brown rice according to package instructions and let cool completely. (2) Wash the kale and remove the stems, chopping the leaves and putting all greens into a large salad bowl. (3) Add all the other chopped salad ingredients including the brown rice, cheddar cheese, onions, peppers, ham, and tomatoes. (4) To make the dressing, combine the anchovies, hot water, lemon juice, olive oil, garlic, creme fraiche, and Worcestershire sauce in a blender. Pulse until the dressing is creamy and smooth. Season to taste with plenty of salt & cracked pepper (5) When ready to serve, toss the salad with the dressing and heap into bowls, no bread needed, garnished with more cracked pepper and a wedge of lemon. πŸ™‚

Serves 4

cheeseYou’d be amazed just how much I made of this and just how fast it all “disappeared.” I really planned for leftovers but caesar is another one of those things that gets really good by just chillin’ in the fridge. Amazing.

My challenge for the new year: go-to-snacks that I can assemble in less than 10 minutes. Got any ideas for me? Please share! I guess healthy is a priority but emphasis on the easy/quick to assemble part.

Question for this post & its readers: what is your favorite salad dressing ever?!

1.6.2015

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Spaghetti with ShrimpIt’s finally Spring, at least, I think. With the sudden rush of sunshine and warm weather, I find myself feeling like something fresh and flavorful. Spring is my favorite season by far and I always almost forget how wonderful it is – every year, until it happens again πŸ™‚ This season is proving to be warmer by the day, and perhaps even more delightful is the fact that a lot of fruit and veggies seem to be in season suddenly as well. Ahh Spring, how did I forget you? And how I remember you now that you’re actually here.

I find people underrating seafood these days, so it’s only fitting this post involve the fresh, salty cuisine. Other than being devastatingly delicious, shrimp tend to pack enough flavor that you don’t need a huge amount. I found this recipe in a “quick & easy”-themed Fine Cooking magazine. Quick? Shrimp cooks in like 3 minutes, so check. Easy? Definitely. Other than some chopping at the beginning and a lot of stirring in between, this was easy enough. I did up the veggie content and mix a few things up recipe-wise, but here’s my version. The best part? The cream sauce. The recipe was titled ‘shrimp & pasta with a “light” curry cream sauce’ so I took this to mean light in content, but rich in taste; I accomplished this by quadrupling the amount of curry I added (I’m pretty sure moCreamst people do this too…)

Okay, I’ll admit it. I have a problem. My problem is with cream. Seriously, WHY did we make the stuff? Oh yeah because it’s amazing, because it takes things like sauce, dip, dessert, or a cup of iced coffee and makes it simply spectacular, I’d go so far as to say divine. I love to hate cream because it keeps adding to the comfortable layer already around my waist πŸ˜‰ but thank god they make low-fat versions of the sinful stuff and sell it in little itty bitty containers, otherwise I might be a little rounder about now. My secret ingredient? That’s right, the cream. No lie. Because what IS sauce without it? I’ll tell you: it’s runny , it’s grim, it’s lacking in texture and depth – but WITH cream? Ahh, then we’ve hit culinary nirvana, again. Remember that a little goes a long way and for this sauce, it’s more than enough.

Pasta + veggies = boring … Pasta + veggies + shrimp? Mmm … pasta + veggies + shrimp … + cream sauce? Now we’re talking πŸ˜€

Spiced Shrimp with Soy Beans, Basil, and Mushrooms in a Light Curry Cream Sauce

Ingredients

(for pasta)

1 package spaghetti or linguinicurry-powder

1 package frozen & shelled edamame (soybeans), defrosted

1 package mushrooms (any), stemmed & sliced

1 package frozen mixed veggies (like peppers, or a wok mix with corn, carrots, snap peas, etc.)

4 garlic cloves, sliced

1 package large shrimp, peeled & deveinedChiffonade-Basil

2 Tbs. sesame seeds

1 Tbs. chili flakes

olive oil

coarse sea salt

(for sauce)

1/3 cup chicken broth

1/2 cup dry vermouth (or white wine)

1 cup creamEdamame

4 Tbs. yellow curry powder (sub any other curry powder)

1 lime

cooking oil

sea salt & chili flakes

fresh Basil leaves for serving, chiffonade

(1) Fill a large pot with water. Add a pinch of salt and a spoonful of olive oil. Cover and set over medium-high heat until at a rolling boil. (2) In a large saute pan or skillet, heat 2 Tbs. cooking oil over medium-high heat. When hot (and oil is shimmering), add the garlic and mushrooms, stirring occasionally until browned, about 8 minutes. (3) In a medium bowl, season shrimp with the sesame seeds, sea salt, and chili flakes. (4) Add the frozen veggie mix and endamame to the skillet and cook another 3 minutes. Using a wooden spoon, push the veggie ingredients to the side of the skillet and add shrimp and cook, stirring often until semi-pink but not completely cooked through (3 minutes max). (5) Add broth and vermouth, lowering the heat to maintain a simmer and, stirring occasionally, let the liquid reduce by half. (6) Once the large pot of water is boiling, add pasta and cook according to package instructions until al dente. Drain and return to the pot. Juice the lime over the pasta and stir until moistened. Cover to keep warm and set aside (7) Add the curry powder and cream to the skillet, mixing well, and let the mixture bubble another 2-3 minutes, until sauce is thickened. (8) Pour curry sauce with shrimp and veggies over thShrimpe pasta and stir to combine. Season to taste with sea salt and chili flakes. Serve steamin’ in bowl garnished with a generous pile of fresh Basil leaves.

Serves 4

Well, it looks so time-consuming here when I spell it out step-by-step, but just re-thinking making this recipe gives me this strange desire to cook similar things… involving seafood + cream… hmm like seared scallops with creamy pea puree, or something like that (!)

My question: What is your favorite dish with cream in it?

Seriously, I want to know.

Yes, ice cream counts.

5.6.2014

corn_poster_ThanksgivingHappy Thanksgiving! Wait, did I miss it?! It’s been a little while since my last post so I thought I’d do something fantastical, something fresh and flavorful in this frigid month of November. Entrer: the roasted chicken.

Chicken, you say — what about Turkey? Don’t get me wrong, I LOVE, miss, dream about turkey, but a cook should not underestimate the goodness & divine simplicity of a roasted chicken. My reasons? First of all, it’s cheap, ahem–cheaper. Secondly, it’s smaller. I WISH I had the time, a big enough oven, and actual guests to make a 20 pound turkey, but I don’t πŸ˜€ Third, a chicken cooks much faster because yeah, it’s smaller, and I can’t even begin to point out the delicious possibilities that emerge with all that the leftover chicken. Roasted/rotisserie chicken makes the best sandwiches…assuming there are leftovers. After mulling over my Thanksgiving plans I decided yes, a roasted chicken is just what was needed for our little celebration.

My secret ingredient? The dry rub. Okay, so this is like 6 ingredients, but it’s pure magic. I saw this particular dry rub recipe in this month’s Bon Appetit (see the photo below, that’s what caught my attention FIRST). It’s probably one of the more colorful rubs I’ve ever seen (thank you pink peppercorns) — and emphasis on easy! One of my favorite spices in the world is coriander so any recipe that uses coriander seeds tends to seize One-Hour-Roasted-Chickenme by the taste buds πŸ˜› It takes only 7 hours to cure a chicken covered in dry rub (vs. 2-3 days to brine one), so I was sold from the start. The apartment still smells like roasting peppercorns and oranges..

Since posting just one Thanksgiving recipe seems absurd, I posted the menu that I ended up making on our rainy, foggy evening. It includes a tomato-basil risotto that has corn, white wine, and lots of garlic & onions. Mmm, so glad I found another excuse to make risotto! This risotto recipe is from Fine Cooking; coming across it, I initially thought “wow, all my favorite ingredients in one risotto recipe..” I took it as a sign πŸ™‚

Peppered Citrus Dry Rub

IngredientsPink_Peppercorns

1 whole chicken (or turkey, or duck..)

2 Tbs. black peppercorns

2 Tbs. pink peppercorns

2 Tbs. coriander seeds

1 tsp. white peppercorns

6 bay leaves

3 lemons, zested

1 orange, zesteddry-brine

1 dl (or 1/4 cup) coarse sea salt

2 Tbs. brown sugar

cooking twine

foil

(1) In a small saucepan, combine all of the peppercorns, coriander, and bay leaves. Toast on medium heat until fragrant, less than 5 minutes. Remove from heat & let cool. Put these spices in a spice grinder or blender (…or a plastic bag that you seal & beat with a rolling pin:-)) and grind until the peppercorns & seeds are coarsely broken up. Add the salt, lemon & orange zest, and brown sugar; mix. Tada! Dry rub. (2) Wash the bird and dry with paper towels. Place with the breast facing up on a large plate or dish. Cross & tie the legs together with kitchen twine. When the bird is dry, massage the dry rub into the skin and everywhere else it sticks until you’ve used all of the dry rub. Chill the chicken, uncovered in the fridge to brine, approx. 6 hours. (3) Preheat oven to 220 degrees Celsius (430 degrees Fahrenheit). Remove the chicken from fridge and drain any liquid. Rinse off the dry rub and pat dry. Transfer to an oven pan lined with foil and put on the top rack in oven. Let the skin crisp 10-15 minutes. (4) Turn the heat down to 180 degrees Celsius (360 degrees Fahrenheit) and cook the bird about 20 minutes per pound of poultry (or 1/2 kg). (5) Remove bird from oven and loosely cover with foil. Check temperature with a meat thermometer in the thickest part of the thigh, should register at least 85 degrees Celsius (185 degrees Fahrenheit). Let sit 10 minutes before carving. Serve sliced or in pieces with warm buttered rolls.

Serves 4

Tomato-Basil Risotto with White Wine, Sweet Corn, & Garlic

Ingredientsbasil

2 cups arborio rice

2 onions, peeled & chopped

7 garlic cloves, peeled & chopped

5-6 cups broth or reconstituted bullion

4 tomatoes, chopped

1 cup white wine (like chardonnay)

1 bunch of fresh Basil, chopped

1/2 cup (just over 1 dl) of shredded cheese, pref. Parmesan

3 Tbs. butterrisotto cooking

olive oil

sea salt

cracked pepper

(1) In a large pot, melt the butter over medium heat. When hot, add onions & garlic; let cook, stirring, until translucent, about 10 minutes. In a separate bowl, mix together tomatoes, basil, and 2 Tbs. olive oil. Set aside. (2) Add the rice to the pot and, stirring often, let it crisp slightly. Next add the wine and corn and cook until liquid has absorbed. (3) Continue cooking the risotto over medium heat, adding broth 1/2 cup at a time, and stirring often to prevent sticking, until liquid absorbs. This means you should be adding more wine/broth to the pot every 5-7 minutes or so. (4) Taste test the risotto after you’ve used up all the broth; cooked risotto rice should have slight texture to bite, but not be crunchy. (5) Add the tomato basil mixture and turn off heat. Let the risotto stand covered 3-4 minutes. Fold in the shredded cheese, season with salt and pepper, and serve.

Serves 4

chicken_horrorI know risotto is not the traditional dish to serve during this delicious holiday, but it beats trying to concoct stuffing without breadcrumbs, pecans, or cranberries 😦 My next post will be on the lighter side of things as I travel to Indonesia and get to try Bali cuisine. I have a feeling it’s going to blow my mind.. πŸ˜€

My question: What is one (non traditional) dish you’ve made for Thanksgiving and really loved?

11.29.13

Pre-Spring Revelry: Crab + Pasta

I know, two seafood posts in a row-I must be living closer to the ocean, right? Yes. Turns out this yummy genre of salty creatures are a pretty easy way to add protein to any meal I end up making. I’ve found all sorts of seafood treats dwell in the pasta_eaterfrozen section too, de-finned, de-veined, de-shelled, ready to cook and eat. And unlike some other meat, anything from shrimp to fish steaks cook through in maybe 3 or 4 minutes. And the (other) good thing about buying frozen seafood? Other than the cheaper part πŸ™‚ Food-borne illness and other nastiness like parasites can’t survive frost. So you can be assured it will not make you sick, which is nice to skip worrying about entirely. The main plus for me, being so proximately close to the source of all this seaness now, is the quality which is much improved…maybe everything is just better in KΓΈbenhavn πŸ˜€

I first came across this recipe way back when I still had my Tyler’s Ultimate cookbook. My initial impression after tasting (back when I didn’t like seafood all that much) was so wonderful that I remembered where I’d seen this recipe and looked it back up for this occasion. It’s always nice to make dishes you already know will taste amazing. Using frozen crab meat makes preparation super easy. I bought frozen leg/arms meat, already shelled so all you have to do is defrost and cook in some bubbling sauce (or wine:)) for three minutes or so before tossing with pasta. If you’re averse to using fresh Mint, I encourage you to make an exception with this dish, the herb compliments the crab so wonderfully you barely notice it’s “mintiness.” I managed to see some reviews of this recipe in my quest to find it online and I have to say, there were some serious crab-pasta haters 😦 Honestly, instead of blaming the recipe, blame the cook! Or at least the method of preparation crabs_meatthat made the food so unsuitable to your taste πŸ˜›

The star ingredient in this dish? Yes, it would have to be the crab, because it just ups the ante a bit on the recipe as a whole. And crab meat is subtly tasty. I love how red the flesh turns when it’s cooked πŸ™‚ All I can say is, it will not be another 6 months before I have crab again! And these are always such imposing little critters when you see them scuttling across the beach! I try not to think of Sebastian from The Little Mermaid as I visualize the rosy crustaceans simmering in a garlicky broth πŸ™‚ So many possibilities with crab too! Like: crab tacos, maybe? Crab lasagna πŸ™‚ or crab on toast, brilliant!

Fresh Mint & Peppered Pasta with Buttered Artichokes, Parmesan, and Crab

Ingredients

(for pasta)Artichoke_Botanicals

1 package fettuccine or linguine

water

sea salt

(for sauce)

8 oz frozen crab meat, defrosted & de-shelled

1 block of Parmesan (or other aged cheese), grated

1 bunch of fresh mint, minced

1 can artichoke hearts, drained & chopped

1 cup dry white wine

cracked black pepper

5 Tbs. butter

1/4 cup olive oil

(1) Fill a large pot with salted water, cover, and bring to a boil over high heat. While the pasta water readies, heat the olive oil over medium heat in a skillet. (2) Add 1 cup of water and bring to a boil. Reduce heat and let the mixture thicken, about 5 minutes. (3) Add butter, white wine, and crab meat. Bring the heat to medium and simmer, covered until the crab meat is cooked, 3-4 minutes. (4) Lower the heat to low. Add artichoke, fresh mint, and 1/3 of the grated cheese, stirring until just combined. (5) Remove from heat. Season to taste with salt & pepper. crab_posterServe hot garnished with extra grated cheese, fresh mint sprigs , & cracked pepper if desired.

Serves 4

Mmm…briny, savory, herby richness (is there enough adverbs there? ;)) doesn’t seem to get old. What to make next? Watch out salty crustaceans, I’m just beginning…

My question: what is your favorite pasta dish involving seafood?

I’m wondering what the consensus is…

3.25.13

Shrimp Saganaki (!)

Almost called this post “ode to Greek food” but it is perhaps a better ode to cheese πŸ™‚ Maybe there’s something about the dead of winter that makes you crave richly flavorful (and wonderfully filling) dishes. It’s been a while since I had shrimp and I have Greece_posterno excuse; it’s really the cutest, tastiest little crustacean I’ve ever had. The best part of this dish in particular is what I’d like to call its “Greekness,” which translates into how simple it is by nature – with basic ingredients, easy preparation & cooking, and even simpler cleanup since you’re all eating out of the skillet. What more could you ask for from bread and cheese?

My star ingredient would have to be the feta cheese. This dish would have been damn boring without it. And while ouzo, tomatoes, herbs, and shrimp all make for a layered entente flavor-wise, the cheese is always the best part. I mean, isn’t it? There’s something special about melted cheese too, feta is no exception. Like all components of Greek food, feta goes well with garlic. Coincidence? I think not! More like culinary fate, but that does sound a bit intense πŸ˜‰ The Greeks knew a thing or two about good food back in the day, as they still do, just look at their contributions to cooking and awesome food-eating as we know it today – wine, yogurt, olive oil, vinegar – what would we be eating today without them?

I made this for some fellow foodies last week and it was well worth all the chopping and sautΓ©ing (which really wasn’t much). I was initially worried it wouldn’t feed us all, but cheese always satisfies πŸ™‚ if not, garlic bread definitely helps! This dish, like shrimp in general, goes great with a (chilled) white wine. I am not a huge fan of chardonnay but with shrimp it’s like bread and butter πŸ˜€

This recipe comes from July’s Bon Appetit. I don’t know why I hesitated to make it way back when in July (oh yes, maybe the newborn baby was a mild deterrent;) but I got rather inspired with a new kitchen and all, along with a whole new host of super markets to forage through for “Greek” ingredients. Call it the spice of life, variety just makesFeta_cheese a chef want to show off πŸ˜‰ Like the recipe subtext says, high-quality ingredients make this recipe, so don’t skimp on the good stuff – I used a nice ouzo, marinated shrimp, and the most solid chunk of feta I could find πŸ™‚ Everything in this dish comes together pretty fast so remember to put the bread in the oven!

I did add one flaming embellishment to this recipe – which is probably the one reason I like saganaki in the first place! In theΒ  authentic Greek version of this recipe, the cheese is doused in ouzo and set aflame, effectively melting the cheese and looking seriously cool in the process. Did I light my skillet of cheese on fire with ouzo? Yes, without hesitation too πŸ˜€ (okay, only a few seconds of hesitation though..) and I can tell you, it was awesomely non-dangerous and was only really alit for about 7 seconds, although completely covered in a purple flames that whole time…This just makes me want to flambe all sorts of others things with ouzo too πŸ˜‰

Shrimp Saganaki with Fresh Herbs, Feta Cheese, and Tomatoes

Ingredients

1/2 kg. medium-sized shrimp, peeled & deveinedshrimp-medium

4 oz. block feta

3 small loaves garlic bread (frozen or fresh)

1 bunch green onions, chopped

8 garlic cloves, chopped

1 can chopped tomatoes, drained

1/2 cup white wine

3 Tbs. ouzo (anise-flavored liquor)

1/2 cup vegetable broth

1/2 cup chopped fresh dillFIRE

1/2 cup chopped fresh basil

1 Tbs. dried oregano

olive oil

sea salt & cracked pepper

(1) Heat 3 Tbs. olive oil in a large skillet over medium heat. When hot, add green onions and garlic, stirring often until softened, about 3 minutes. (2) Add tomatoes and stir occasionally until reduced by half, about 5 minutes. Remove from heat. (3) Add wine, dried oregano, ouzo, and broth to the skillet and return to heat on medium-high. Let boil until reduced by half, another 5 minutes, and season to taste with salt and pepper. (4) Combine the fresh herbs in a cup, stirring half into the skillet mixture and reserving the remaining half of the herbs for serving. (5) Reduce heat to medium, and add shrimp, laying them on the side, leaving some space in the middle. Put the block of feta in the center of the skillet and cover, cooking until the cheese is soft and shrimp are cooked through, 5-6 minutes. (6) Warm the garlic bread in the oven and slice. When done, place in a glass bowl and cover. (7) When the shrimp & cheese are looking ready, pour a shot of ouzo over the top of the feta. Safely, light the ouzo on fire and let cook until flames extinguish themselves, about 10 seconds. (8) When ready to serve, remove skillet from heat. Put on the table with a wooden cutting board beneath (to protect the table:). Garnish the skillet mixture with the rest of the fresh herbs and cracked pepper. Serve hot with small plates and garlic bread. Goes with white wine, chilled beer, and/or more ouzo with lemon slices πŸ™‚

Serves 4

Shrimp-and-tomatoGod bless Greek flavors! I’ll have to go there someday, especially if I ever want to see the sun again πŸ˜‰ In the meantime I’m going to cook more creatures of the sea! They’re just so…tasty.. πŸ˜€

My question: What, in your opinion, is the tastiest appetizer involving seafood?

Maybe to truly answer this question, I’ll need to throw a little cocktail party where we serve 5 or 6 seafood appetizers and poll the guests to see which dish goes best with very dry martinis πŸ™‚ Mmm…

2.24.13

Pesto meets Breakfast

KBH – KΓΈbenhavn πŸ˜€ I am here (!) and loving all the new sights & sounds. Plenty of new food to feast my eyes on and it’s all about layered, light, experiential flavors in Scandinavian cuisine. I’m still experimenting with the economical/baby-friendly copenhagen_poster2art of cooking these days, which goes pretty well, depending on the day πŸ˜‰ my main goal though is coming up with meals that can be put together really fast! I’m all about really fast, as fast as possible since I don’t have the time or energy to chop or artfully arrange ingredients. Thank god for blenders and mixers, and that awesome convection option on the oven..

My baby loves garlicky things, whether it be roasted, pickled, or raw :O so I thought the pesto would be a good idea. I obviously don’t give him large amounts of the stuff or he’d probably be excreting some serious herbal scents πŸ˜‰ but a spoonful or two with porridge, on bread, or dipped with veggies seems to suit him nicely. This recipe comes from this month’s Bon Appetit and was under an article dedicated to spicing up breakfast. I think the next time I’ll take their other recommendation and add fresh salsa to my scrambled eggs. I’m just so glad there are ideas out there on how to spice up a meal that you end up eating half awake anyway πŸ˜‰

My star ingredient? Spinach. It’s in the Pesto and the eggs. Spinach is another one of those underrated vegetables and can go in seriously anything. I’m not a huge fan of wilted spinach but have found it’s great like that when thrown into rice, pasta, orspinach_fresh (aha!) breakfast dishes. Pesto is all about the herbs so serve equally fresh things with it–crunchy sandwiches, as a dipping sauce for raw veggies when you’re on the go, or a heaping spoonful in soup that’s just missing a little flavor. I thought a batch of pesto would last me and the household a week but ha! Not a chance, it’s too tasty to ignore every time you open up the door of the fridge. Maybe I’ll try to camouflage or disguise it next time πŸ˜€

Scrambled Eggs with Pesto, Greens, & Baby Tomatoes

Ingredients

(for the pesto)pesto

2 cups spinach leaves (or other greens)

1 cup fresh Basil

1 cup fresh Parsley

1/4 cup grated Parmesan (or other aged cheese)

1/4 cup walnuts

1/4 cup olive oil

5 garlic cloves, peeled

(for the eggs)

5 eggs, beaten

1 cup milk

2 Tbs. buttereggs

1/4 cup grated aged cheese

1/2 cup greens (like spinach or arugula)

1/2 cup baby tomatoes, halved

(1) To make the pesto, combine everything in the ingredients list, spinach through garlic, into a blender or food processor and pulse until it’s a paste, adding more olive oil as needed. This can be chilled for up to 2 weeks in the fridge beforehand. (2) In a medium bowl, beat together the eggs, milk, and cheese. Heat a skillet over medium high-heat. When hot, add butter and spinach. Cook, stirring often, until spinach has wilted, 3-4 minutes. (3) Add baby tomatoes and cook another 2 minutes. (4) Next add the egg mixture. Lower the heat to medium and cook, stirring constantly until eggs are fluffy and browned in some places, 5-7 minutes. (5) When ready to serve, stir in 3-4 Tbs. of pesto into the eggs and season to taste with salt and pepper. Serve with toast or breakfast rolls.

Serves 4

Scrambled eggs go with everything–bread, beans, pasta (like in Asian food), cooked veggies, etc. Lately I’ve been using my egg poacher (a wonderful Christmas present) to make eggs that are over easy, perfectly shaped, and cooked in 5 minutes. breakfast_posterAhh, it’s the simple things in life πŸ™‚

Breakfast was always a meal I’d avoided simply because it was so early; now I relish it and look for any way to spice things up when you’re barely awake and need to eat!

 

My question:

What is your ideal (close to “perfect”) breakfast on the go?

It could be something classy, healthy, or oddly-matched but hey, we all got to eat ]:)

2.9.13