Recipe here: http://www.bonappetit.com/recipe/quinoatmeal-apple-toasted-walnuts. We forgot to soak the grains overnight, so we let them sit in boiling water for 30 mins before starting step 2. We also used 1% milk instead of soy, and we garnished with about ½ tsp honey per serving. This makes two servings for breakfast. (June 2016)
Tag: breakfast
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Italian eggs in purgatory
We had half a baguette leftover, so I tried using it in lieu of Italian bread. Turns out a baguette is too narrow to nest an egg. To make the sauce, heat a small pot and add 1 tsp olive oil. Sauté 1 minced shallot; when fragrant, add a few cloves minced garlic and 1… Continue reading Italian eggs in purgatory
Huevos in a hole
We tried this recipe from the Pioneer Woman, except that we used leftover flour (instead of corn) tortillas: http://thepioneerwoman.com/cooking/huevo-in-the-hole/. Very tasty, but be warned that the tortillas can burn easily in butter, so keep your burner on medium (or lower) heat. (Apr. 2016)
Pan-seared spam and scrambled eggs over rice
We had two slices of spam leftover from making spam musubi, so we tried this quick and easy recipe: http://eatingrichly.com/spam-eggs-and-rice/. Because spam already is salty, we reduced the amount of soy and fish sauce in the marinade to 1 Tsp and 1 tsp, respectively. We did not add salt or pepper to the egg mixture.… Continue reading Pan-seared spam and scrambled eggs over rice
Spinach, rice, and cheese casserole
We had leftover cooked rice and a lot of frozen spinach, so we decided to try this recipe. We used shallots instead of onion (see Note 2 below) and added a dash of marash pepper for a little heat. We also used haiga (Japanese medium-grain) rice. After baking in a buttered 2 quart baking dish… Continue reading Spinach, rice, and cheese casserole
Broccoli and cheddar frittata
We tried this healthy recipe from Ellie Krieger: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-frittata-recipe2.html. It uses 4 eggs and 4 egg whites. We added a dash of marash pepper and chopped Italian parsley. We served this with simply dressed tomatoes, here: http://piglettedc.tumblr.com/post/121554237486/simply-dressed-tomatoes-slice-tomatoes-any-type (Jan. 2016)
Scrambled egg toast by Smitten Kitchen
Great tips on soft scrambled eggs. Goat cheese on toast goes so well with the eggs. In lieu of chives, we used minced Italian parsley. Recipe here: http://smittenkitchen.com/blog/2010/05/scrambled-egg-toast/ (Dec. 2015)
Potato frittata with Gruyere and pancetta
We tried this recipe from BBC Good Food: http://www.bbcgoodfood.com/recipes/hash-browns-gruyere-pancetta. Our conversions from metric to US measurements: 1 ¾ lb Russet potatoes, 2.6 oz pancetta (we increased to 3 oz and drained off the fat after cooking), 1.76 oz Gruyere (we increased to 3 oz), and ½ bunch parsley. We also used a shallot in lieu… Continue reading Potato frittata with Gruyere and pancetta
Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
I love Maangchi‘s original recipe from 2011, which is now available only on video now: https://youtu.be/WuNrLgh2Vw0?si=DgqBSTmaXmOdFyAt The ingredients are: 1.5 cups chicken broth, 3 eggs + 1 egg yolk, 1 chopped scallion, and 1 tsp fish sauce. I use the smallest burner on my range to prevent the temperature from getting too high. I have… Continue reading Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
Cooking Adventures 