8 ounces cremini mushrooms, thinly sliced (I had white button)
2 cloves garlic, minced
1/2 small onion, thinly sliced
2 teaspoons fresh thyme leaves
a handful of chopped parsley
Pinch of red pepper flakes, optional
Kosher salt and freshly ground black pepper
4 cups baby spinach
4 large eggs
4 tablespoons freshly grated Parmesan
1/4 cup dry sherry, but I used some rice wine
In a large skillet, heat the 2 tablespoons of butter until shimmering. Add the mushrooms and season with salt and pepper flakes. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes.
Add the onion then garlic, cover and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and spinach, and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from the heat, cover and set aside.
In a large, nonstick skillet, melt the butter over moderate heat. Crack the eggs one at a time into a ramekin and then slip into the skillet. Cook the eggs, sunny-side up, until the whites are firm and the yolks runny, about 5 minutes.
Spoon the mushroom mixture onto the toasts and top with the fried eggs. Garnish with the parsley and serve.
I was craving a change of pace for dinner, and what could be better than breakfast dinner? If you like breads, Four 1/2-inch-thick slices of rustic white bread are another way to go.
Crack the eggs into a bowl and whisk very well, until streaks no longer appear. Mix in the cheese, oil, salt, and a grind of pepper.
If you have sauced spaghetti, dump it in a large nonstick or well-seasoned cast-iron skillet over medium-high heat along with a couple tablespoons water and heat until it’s warm but before it starts to sizzle.
Drain off any water that hasn’t evaporated and turn the spaghetti into the egg mixture.
Wipe out the skillet, return it to medium-low heat, and add enough oil or butter to slick the bottom and sides of the skillet.
Add the egg mixture, distributing the spaghetti evenly if it clumps.
Turn the heat to low and occasionally rotate the skillet a quarter turn if the egg seems to be cooking unevenly around the edges. When the perimeter of the frittata looks set and the center is still somewhat liquid, which should be after about 8 minutes, run a table knife around the skillet to loosen the sides of the frittata and carefully slip a thin metal spatula under it to loosen the underside.
Invert a plate over the skillet and place one hand over the plate and the other hand on the skillet handle. Here comes the exciting part—you’re going to flip the frittata onto the plate. (We admit that it can end in disaster, but you have to stay confident and strong.) You don’t want the frittata to slide onto the plate or fold over, so the motion should be up and over, not just over, and it has to happen kind of quickly. Alley-oop, and it’s on the plate and the skillet is clean.
Set the plate down and quickly slick the skillet with a little more oil or butter. Then, with the help of the spatula, encourage the frittata to slide back in. Don’t worry if things are looking a little Humpty Dumpty—just fit it all back together again and keep it over low heat until it’s cooked through, about 7 more minutes.
When the frittata seems to be cooked through, make a crack in the middle with the tip of the spatula and sneak a peek to see that the egg is all set. Then slide or flip the frittata onto a plate.
Let cool a little or a lot, slice in wedges or squares or long skinny strips, and serve. (A frittata tastes good hot, better after it has cooled a half hour or so, and possibly best after it has had a chance to regroup on the countertop for an afternoon.)
I had the leftovers from this other pasta dish, so… I love Gennaro’s suggestion: “If it’s springtime, make the basic recipe extra special by adding peas and pancetta.” Shelling fresh peas in Germany was such a dream. I wish we had in season produce like in Radolfzell. Next time I will use more eggs, so that it holds together better!
Heat up skillet over high heat. Add a drizzle of grape-seed oil or other neutral vegetable oil.
Add garlic and then white and light green scallions to infuse the oil. Slightly sauté until the garlic turns golden.
Once oil is ready, add the cooked rice and use a spoon or rice paddle to break up the rice and mix with the garlic and scallions. Add the salt and pepper. Mix.
Fold in the veggies and dark green scallions.
Pour the eggs over the rice and continue to mix until the egg and mixture is dry. Taste and top with extra slices of veggies.
Fried rice (蛋炒飯, dàn chǎofàn) is an amazing standby, the perfect comfort food. I had spinach, and I garnished with just a bit of kimchi for some zing. With the pandemic shelter-in, I’m developing a fondness for eating preserved vegetables at my own pace (getting too many vegetables usually means some portion of rot before I can finish it on my own).
1/2 cup dashi stock or chicken stock (I used Better Than Bouillon vegetable base)
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin (didn’t have, subbed with rice wine)
2 large eggs
1 medium onion, thinly sliced
2 servings steamed white rice (I wanted Taiwan noodles instead)
1 scallion, chopped (wish I had)
Carefully lay the chicken patty in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions.
Drizzle the eggs over everything.
Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.
COVID-19 shopping has been wack, so I randomly picked up the not-on-sale chicken patties, because why not live a little. Chicken Katsu (チキンカツ) is probably not the same, but beggars can’t be choosers, and everywhere is closing down, or running out of supplies. I made this last week, but have been so busy with work I’m posting it now (when I’m ready to cook something new tonight!)
Place fruit, carrot, celery, apple, peanut butter, cheese and pita bread into meal prep containers.
The only fruit I’m fond of are berries, and since they’re not in season, I subbed with vegetables. Grape tomatoes instead of grapes. Carrots instead of apples. I added elements of my other favorite protein boxes, like the PB&J and the hard-boiled egg (although I want to see if I can get good enough to make soft-boiled eggs!) Instead of Brie and gouda, I used Havarti (on sale at WF) and Queso Oaxaca cheese and Dubliner Cheese wedges and leftover Longhorn (Colby) Cheddar.
1 small onion, minced (I didn’t have, but used ½ a green bell pepper instead)
a pat of butter
salt and pepper, to taste
Melt butter in a non stick frying pan.
Add vegetables and sauté until translucent, about 3-4 minutes.
Add prosciutto and cook until a little bit crispy, another 3-5 minutes.
Pour egg mixture over everything and cook until almost set.
At the end add mozzarella cheese and cook it until the cheese melts.
Serve immediately with a piece of fresh bread on a side.
I picked up some Pão de Queijo (Brazilian cheese bread) which I love, especially slightly heated up. Using more eggs would have made a better base to hold everything together, but cooking for one! The Italian translation would be “Uova strapazzate con prosciutto crudo” — check out this video I found! Parsley would look good on this. I’ve been picking up $2 potted flowers ever since my aunt got me the holiday Poinsettia (which suffered from extreme cold migrating during winter break and lost 75% of its leaves and petals).
Peel the potatoes then slice thin. Pat dry. Peel and finely slice the onion.
Drizzle Spanish olive oil into a small frying pan over medium heat, then add the onion and potatoes, alternating layers of potatoes with the onions. Turn the heat down to low and cook for 25-30 minutes covered. Do not stir it or the potatoes will break up.
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then whisk together. When the onions and potatoes are cooked, remove the pan from the heat and add the eggs. Return the pan to cook over low heat for around 20 minutes, then loosen the sides of the tortilla.
Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Cut into 6 wedges and serve hot.
I burned the bottom a little video chatting with a friend, but it still tastes great, and I flipped it with a pot lid!
Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
Heat the pot on high heat and bring the water to a full rolling boil. add in 1/2 teaspoon of salt.
Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
Strain the water from the pan and run cold / ice water over the eggs to cool them quickly and stop them from cooking further.
Brush apple slices lightly with fresh lemon juice to prevent browning if desired. Alternatively, keep the slices face down and pressed together prevent browning as well.
Sprinkle eggs with salt and pepper to taste.
Assemble four protein bistro boxes and store refrigerated.
Eggs should be eaten within 5 days. I’m not a big fruit person, so I go cucumbers, carrots, and celery with pesto hummus. I did manage to find sandwich thins (Arnold) by some miracle. My first attempt, I decided to just try hard-boiling four eggs, to see if I could do it right. Next time, I will get a bigger pot or pan, and cook all eight eggs at once so I can meal prep for four lunches at a time. Teacher hack ^_^ This would look pretty with some red bell pepper, if they were in season and cheaper.
Carrots/Celery $1.99 Extra sharp cheddar $2.69 Gouda cheese $4.99 Arnold Thins $4.29 Esti pesto hummus $3.79 Cucumber $0.80 Green bell pepper $1.93 Dozen brown eggs $2.99
Total $23.47 for two ‘weeks’ worth of protein boxes (8 boxes)
Heat your wok over high heat. Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it’s still white in color, it needs more cooking time. In total, it will take about 10 minutes time to cook the ginger and garlic.
Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger-garlic mixture is evenly distributed. Spread the rice out in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with the soy sauce, Shaoxing wine, and white pepper. Continue to stir-fry for another 3-5 minutes.
Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
I added some frozen vegetables (green peas to be exact) and pieces of soy sauce-stewed chicken my grandmother made.
Add the scallions, stir-fry to combine, and serve!
I didn’t have shrimps. I ran out of scallions. I have been trying to be healthy cooking at home instead of always eating frozen dinners or Starbucks. It is hard though!
Start by cutting tomatoes into small wedges and finely chop the scallion.
Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
My mother never made this often, possibly because it’s more Cantonese than Taiwanese, I couldn’t say, but a lot of my college friends were Cantonese, so when I saw some nice tomatoes on the vine on sale at C-town, I thought, what the heck. I ran out of scallions for this second batch, but they do add a lovely color.
I served it with some soy sauce stewed chicken my grandma made me, and some edamame I picked up in Flushing over Jasmine/wild rice.