I figured out a shortcut recipe. It’s not authentic, but it tastes pretty close. Brew 12 oz of your strongest roast coffee (we use either Lavazza Classico or Trader Joe’s Laos Bolaven Plateau). Spoon 2 tsp to 1 Tbsp sweetened condensed milk (we recommend Longevity brand) into a 2-cup measuring cup. Pour the hot coffee… Continue reading Vietnamese-style iced coffee
Tag: breakfast
Quinoa spinach breakfast bowl with fried egg
We made this recipe: https://www.wholefoodbellies.com/garlicky-quinoa-and-spinach-brunch-bowl/ At the end of cooking, we found the quinoa-spinach mixture a little flat, so we added 1 tsp apple cider vinegar (white vinegar or white wine vinegar also would work), ¼ tsp sugar, ¼ tsp each coarsely ground Aleppo pepper and black pepper. We also accompanied each serving with a… Continue reading Quinoa spinach breakfast bowl with fried egg
Chipotle scrambled eggs
We made this recipe on the fly using some leftover canned chipotle in adobo sauce in our freezer. (We defrosted 1 chipotle and some attendant sauce.) We whisked 4 large eggs, 1 Tbsp half and half, and chipotle in adobo sauce (1 chipotle halved to remove seeds, then rough chopped, with about 2 tsp adobo… Continue reading Chipotle scrambled eggs
Pasta and rice frittata with Italian flavors
We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded… Continue reading Pasta and rice frittata with Italian flavors
Egg white-roasted brussel sprout omelette on buttered toast
This was a good use of 1.5 cups leftover roasted brussel sprouts (http://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this). Roughly chop the roasted brussel sprouts, then saute them on medium heat for a minute in a little olive oil in a large nonstick pan. Reduce heat to low-medium, then add egg whites from 5 eggs, lightly mixed, pouring evenly over the… Continue reading Egg white-roasted brussel sprout omelette on buttered toast
Leftover rice and Chinese sausage frittata
I had a craving for a frittata with Asian flavors. We had about 1 cup of leftover cooked jasmine rice, so I experimented as follows: Preheat oven to 400. At the same time, heat 1 Tbsp neutral vegetable oil in a large (10") cast iron on the stove top on medium heat. Add 1 large… Continue reading Leftover rice and Chinese sausage frittata
Turkish scrambled eggs with tomatoes, onion, and chilies (menemen)
We had leftover roasted shishito peppers, we tried this recipe: https://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html Our modifications: first, we used ¼ tsp Aleppo pepper instead of ½ tsp hot paprika. Second, we sauteed the onion, Aleppo pepper, and oregano in 2 Tbsp olive oil, and a few mins later added ¾ chopped roasted shishito peppers (which had been roasted… Continue reading Turkish scrambled eggs with tomatoes, onion, and chilies (menemen)
Guajillo chile chilaquiles with scrambled eggs
We had leftover tortilla chips and Guajillo chile salsa from our neighborhood restaurant. We tried a vegetarian version of this recipe: https://www.foodandwine.com/recipes/chipotle-chilaquiles Our modifications: first, we halved the recipe, so we used 13.5 oz canned whole tomatoes and ¾ cup unsalted chicken stock. Second, instead of using chipotle-in-adobo peppers plus tomato liquid (from the canned… Continue reading Guajillo chile chilaquiles with scrambled eggs
Cast iron skillet cornbread
We tried this recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669 For the buttermilk, we combined 1 Tbsp white vinegar and nearly 1 cup (1 cup minus 1 Tbsp) of 1% milk (see Note below). We also used 1 cup blue cornmeal and ¼ cup yellow cornmeal. When coating the hot skillet with 1 Tbsp melted butter, we encountered a lot… Continue reading Cast iron skillet cornbread
Cheesy rice egg bowl
We loosely followed this recipe: https://futuredish.com/rice-egg-bowl/ Our modifications: first, we doubled the recipe to 4 eggs, 2/3 cup water, and 1 cup cooked rice. Second, we skipped the vegetables and soy sauce. We added 3 cooked bacon strips, crumbled (setting aside ¼ strip for garnish) and freshly ground black pepper. Third, at the end of… Continue reading Cheesy rice egg bowl
Cooking Adventures 