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
Tag: egg dishes
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)
Egg white omelette with oven-roasted veggies
We used about 1 cup of leftover oven-roasted parsnips and carrots (see recipe here:http://piglettedc.tumblr.com/post/134039844991/oven-roasted-parsnips-and-carrots-preheat-oven) and 5 egg whites to make this crispy omelette in a pan lightly coated with olive oil. It’s a good use of leftovers (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
Simple boiled egg sandwich
I first had this type of sandwich many years ago in Bordeaux, France. Although it traditionally is made with a baguette, I used sliced ciabatta this time. Lightly spread mayonnaise on the inside of two slices of bread, then layer on mixed baby greens, sliced tomato, sliced boiled egg, and a dash each of salt… Continue reading Simple boiled egg sandwich
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)
Banana french toast
Using a blender, mix 2 eggs, ½ cup milk, ¾ tsp cinnamon, a dash of nutmeg, 1 tsp vanilla, and 1 ½ ripe bananas (reserve the remaining half-banana for garnish). Pour mixture into a shallow dish, then dip a slice of bread (here, thinly sliced ciabatta) into the mixture, coating each side (the recipe calls for 6 slices, but… Continue reading Banana french toast
Bell pepper egg-in-a-hole
Recipe here: http://simmerandboil.cookinglight.com/2015/03/07/bell-pepper-egg-in-a-hole/ (June 2015)
Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
We finally used our new ramekins! This recipe involves eggs mixed with seasoned chicken broth (or vegetarian broth, if making vegetarian) that is poured over a mix of delicate mushrooms (here, bunashimeji (brown beech) and enoki mushrooms) and then steamed in a Chinese steamer for about 15 mins. Here, we used a mix of Chinese… Continue reading Japanese savory steamed egg custards with mushrooms (kinoko no chawan mushi)
Cooking Adventures 