Tag Archives: eggs

Nasi Goreng: Version 1

21 Saturday Dec 2019

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , , , , ,

I just got back from a fantastic vacation spent exploring a new place – and a new food culture – and wanted to come home and continue that goodness.

Random tidbit of information: tempeh is actually from Indonesia, it’s not just an OG hippie food.

That has little to do with this recipe (though most of the dishes of Nasi Goreng I had in Bali came with sides, including some ridiculously delicious tempeh).

Nasi Goreng is one of the dishes typically associated with Indonesia (some say it’s the national dish), although it’s popular in other Southeast Asian countries as well as the Netherlands. This dish is basically just fried rice – with no singular recipe, instead typically consisting of leftovers from the previous day.

This version of the dish doesn’t taste exactly like what I had on vacation, but it’s delicious nonetheless. I feel the sauces I had in Indonesia were richer, and in subsequent versions I’ll be working toward that – but this is a great starting place.

Can be made gluten free (just sweeten some coconut aminos), paleo (swap out the rice for Cauli rice and the ketjap), pescatarian (omit the chicken), or lacto-ovo vegetarian (omit the shrimp, shrimp paste & chicken)

Nasi Goreng: Version 1

3 cups leftover cooked rice (I used short grain sushi rice)

1 shallot

4 cloves garlic

1/4 cup frozen peas

1/4 cup frozen carrots

1 bok choy

2 eggs + 1 per person

250g chicken breast

200g tiny shrimp, chopped

4 Tbsp. prepared ketchup

4 Tbsp. ketjap manis

2 Tbsp. sambal olek

2 tsp. shrimp paste

Neutral oil

Salt & pepper

Chop the chicken into small bite-sized pieces, liberally season with salt and pepper, and sautée in 1 – 2 Tbsp. neutral oil until cooked through. Remove.

While the chicken is working, mince the shallot and garlic. Chop the bok choy and separate the stems from the leaves. Defrost the frozen veggies. Assemble the rest of the ingredients. Mix the ketchup, ketjap and sambal to form a sauce. Crack 2 eggs and lightly scramble.

Fry the shallot & garlic in 1 Tbsp. neutral oil over medium-high heat in the chicken pan, making sure to scrape up any browned bits and incorporating them.

When the shallots go translucent, add the shrimp paste. Stir to combine.

Add the bok choy stems and stir-fry until beginning to soften. Add the peas, carrots and bok choy leaves. Stir fry a minute or so until combined.

Add the rice, chicken & shrimp. Stir fry a minute or so to combine.

Add the sauce, stir to combine, and push the rice to the sides of the pan to make a well in the center. Add the scrambled eggs, let sit a minute to firm up on the bottom, and stir through the rice mixture until cooked.

Serve topped with an egg that’s been fried on medium-high heat until the edges are really crispy and the yolk is just set.

Serves 4 – 6 depending upon whether you are serving with sides (popular sides include: tempeh, fried tofu, hard boiled and then deep fried eggs, green bean and cabbage salads, and shrimp chips – plus I’m sure more – this is just what I was served as sides; I’m sure every household has its own version)

Dashi Chicken & Rice

30 Saturday Nov 2019

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

The directive for this week was simple: chicken & rice. DH said he didn’t care what nationality and what fanciness happened on top, just that he was craving chicken & rice.

IMHO, this was a bang-up week for dinners, yielding two that I can’t wait to share with you guys.

This is a quick weeknight dinner, and can be changed up easily by tossing in a handful of green leafies or something orange.

gluten-free

Dashi Chicken & Rice

1 – 1.5 lb. boneless skinless chicken (I used a mix of thighs and breasts)

1 yellow onion

2/3 cups dashi stock (I used instant granules)

2 tsp. rice wine vinegar

1 Tbsp. coconut aminos or soy sauce

1 tsp. sugar

1/2 – 1 cup cooked short grain rice per person

1 scallion

1 egg per person

2 Tbsp. neutral oil

Salt & pepper

Cut the chicken into bite-sized pieces. Add to your largest skillet, which has been brought to temperature over medium-high heat with 2 Tbsp. neutral oil added.

Sautée until white. Hit with salt & pepper.

While the chicken is working, halve and thinly slice the onion. Toss in when ready. Continue sauteeing until the onion is softened.

Add the dashi, rice vinegar, soy sauce, and sugar.

Kick the heat down to medium and sautee until the chicken is cooked through.

Portion out, leaving a single serving in the pan. Crack in an egg and whisk lightly with a chopstick.

Let cook until set, and turn out over your bowl of rice. Serve topped with a liberal sprinkle of green onion.

Indian Eggy Wrap

12 Saturday Oct 2019

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , ,

This recipe was inspired by the power of Instagram and has straight up become an obsession. This is half of what I’ve eaten in the last week, and I’m super bummed that I’m now out of wraps. I may just have to go to the store this afternoon for a resupply.

My version of this recipe is a blend of a Kolkata Egg Wrap posted by @playfulcooking and a good excuse to grab some of the ingredients for a Mumbai Street Sandwich posted one many forms by @saffrontrail. (Sidebar: if you love Indian food and beautiful photography, follow these ladies. They make some really inspiring dishes).

I took the eggy wrap constrict from one and just happened to run across a jar of Bombay Sandwich Sauce (a spicy mint chutney) in my local grocery, and bam. This lovely concoction that I currently can’t get enough of.

(lacto ovo) vegetarian

Indian Eggy Wrap

1 Chapati or paratha (fresh would obvs be best, but I happened to run across a whole wheat Chapati by Mission, and it wasn’t half bad) per sandwich

1-2 eggs per sandwich

A few thin slices cucumber per sandwich

A few thin strands of scallion per sandwich

2 tsp. – 1 Tbsp. Bombay Sandwich Sauce or mint chutney per sandwich

Salt & pepper

1 tsp. butter

Heat a small pan (roughly the same size as your bread) over medium heat. Add the butter and melt.

While the butter is melting, scramble the egg(s). If you are making more than 1 sandwich, make each batch separately.

Pour the egg into the pan, swirling to the edges to form a thin pancake. Season with salt and pepper and cook until solid on the bottom and still wet on top.

Nestle the chapati on top of the egg, pushing gently down to glue together.

While the egg fully cooks, slice the cucumber as thin as possible.

When the chapati starts puffing up a bit in the center, it’s time to flip. Flip carefully.

Back to finishing the cucumber and slicing the scallion thinly (I like mine lengthwise, but this is kind of a pain. You do you.).

Add a few cucumber strips and scallions down just to the side of the middle of the pancake. Drizzle your desired amount of sauce. Fold one side over to form a quesadilla-looking sandwich. Smash down with your spatula so it stays closed. Let cook another minute or so if the flipped side of the chapati doesn’t look burnt.

Best enjoyed wrapped in a paper towel to catch the sauce that will inevitably shoot out the end.

Serves 1

Vegan Cheesy Gochujang Noodles

07 Saturday Sep 2019

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , , , , , , , ,

Some days I don’t know why I get into my head the taste combinations I do. This is not one of those days. For some reason, something a couple I love on YouTube had said in a video I watched who knows how long ago popped into my head and I just couldn’t shake the desire to find out what cheese + Gochujang tasted like.

(Side note: if you like food, are interested in either Asian cuisines or finding out what it’s like to live in either Korea or Japan as a North American expat, check out Simon and Martina’s channel and blog: Eat Your Kimchi. It’s well worth the binge watch. Find them, and the recipe whose vague memory inspired this one here. Now, back to your regularly scheduled blah-blah!)

Now, I can’t do animal cheese, and I’m not even trying to pretend that this version tastes like cheese cheese (I think if I added garlic powder and mustard powder it might – but I’m still reintroducing foods, and Gochujang was my challenge food today), but it has a hint of cheesiness and a nice richness from the coconut milk.

If you’re batch cooking this recipe, maybe add a bit more coconut milk to the mix – mine turned out a bit clumped-together for subsequent meals; it loosened up on heating and stirring, but it could have been a skosh freer in the storage container.

Gluten-free, vegetarian, vegan

Vegan Cheesy Gochujang Noodles

3 Tbsp. gochujang
1/4 c. sesame oil
1/4 c. soy sauce or coconut aminos
1/4 c. nutritional yeast
1.5 in. grated ginger
1/4 c. coconut milk
Garlic oil
Bok choy, chopped
Rice noodles
Green onions
Sesame seeds
Ketjap manis

First, boil some water and set your rice noodles to soak – I do 1/2 – 1 cup per serving.

While the noodles are soaking, chop the bok choy and sautée in a large skillet over medium-high in a few squirts garlic oil. Season with a little sprinkle soy sauce/coconut aminos to season.

While those are both going, whiz together the ingredients from coconut milk up to make a sauce.

Slice the green onions and set aside for garnish. If you’re not vegan, prep your protein too (egg, little shrimps and rotisserie chicken all go great here). Grab your sesame seeds.

When the bok choy is cooked to your liking, drain the noodles and add to the pan. Stir with tongs to break them apart gently and fully incorporate the veggies. Add the sauce and stir again. Cook everything together a few minutes.

Top with the green onions, a generous sprinkle of sesame seeds, optional protein, and a swirl of ketjap manis.

The sauce makes enough to support 2.5 big servings

Korean Coconut Buddha Bowl

23 Saturday Feb 2019

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , ,

I’ve been quite excited to see a resurgence of bowl-related meals in the popular press (mostly because that’s what I’ve mainly been making for dinner since .. Miami) – Call them Buddha Bowls, Nutri Bowls, Glow Bowls … they all amount to the same basic formula: filling item, accents, protein source & sauce.

This version starts with a coconut curry, and wanders into the territory of Korea with the substitution of gochujang for red curry paste. Yum.

gluten-free, low carb

Korean Coconut Buddha Bowl

For the sauce

1 Tbsp. neutral oil
2 medium shallots
1 inch ginger
2 Tbsp. gochujang
1 can coconut milk
2 tsp. honey
1 Tbsp. sambal olek
2 Tbsp. fish sauce
2 Tbsp. soy sauce

For the bowl

1 Tbsp. neutral oil
1/2 onion
1 c. snap or snow peas
1 c. carrot batons
1 c. asparagus
2 c. shredded purple cabbage
2 Tbsp. soy sauce
1-2 Tbsp. lime juice
1/4 c. water

Optional: ground chicken & fried eggs

Sesame seeds

Mince the shallot & ginger and sautée in the oil until softened. Add the rest of the ingredients, whisk to combine, and let simmer 15 minutes or until thickened and velvety.

While that’s working, prep your bowl.

When your sauce is done, set aside, wipe your pan and add the oil + carrots. Stir. Add the onion and sautée until the onions are softened.

Add the peas and sautée, stirring frequently, until the peas are beginning to soften.

Add the cabbage and stir. Add 1/4 c. water and cook, stirring frequently, until the water has evaporated and the cabbage is crisp-tender.

Add the asparagus, soy sauce & lime juice and cook, stirring, a few minutes more.

Divide veggies between two bowls and top with ground chicken & fried egg if desired. Spoon over about a quarter to a third of the sauce per bowl. Sprinkle sesame seeds over top.

If you are after a shot for the ‘gram, cook all these veggies separately and arrange artfully. Ain’t nobody in this house got time for that.

Bowls serve 2 with leftover sauce

Japanese Ketchup Rice – Paleoified

31 Saturday Dec 2016

Posted by in Life

≈ Leave a comment

Tags

, , , , ,

I saw this recipe on one of my favorite YouTube channels – Texan in Tokyo (rip) and couldn’t wait to try it myself. Ketchup on scrambled eggs is the only way I would eat them when I was a kid – and I still love it.

This is delicious and made the perfect “single lady” dinner.

gluten-free, paleo, keto


Paleo Japanese Ketchup Rice 

2 – 3 ounces leftover poultry (I used turkey)
1/2 cup cauliflower rice
1/2 small carrot, diced
3 Tbsp. ketchup (I used Sir Kensington because that was what I had)
2 eggs
2 Tbsp. coconut aminos
1/4 white onion, diced
1 Tbsp. unsalted butter
1 Tbsp. fat of choice (I used bacon fat)

In a small to medium pan over medium-high heat, add the fat of choice and cauliflower rice. Add the meat. Dice the carrot and onion and add. Sautee until the carrots start to soften and the onion is translucent. Add 1 Tbsp. coconut aminos and stir. Let cook another minute or so. Add 2 Tbsp. ketchup. Let cook another minute or so.

Scramble the eggs with the second Tablespoon coconut aminos. Push all the rice to one side of the pan and add the butter to the clean side. Once the butter is melted, add the eggs. Let set up a bit and drag your spoon through to break up. Let settle into a sort of half omelette.

To serve, it would be really awesome to kind of flop the omelette over the rice and serve pretty drizzled with ketchup.

Mine looks like dog food. Tasty, tasty dog food.

Serves 1

Bacon and Egg Stuffed Paleo Pancakes

21 Saturday Mar 2015

Posted by in Recipes

≈ Leave a comment

Tags

, , , , , ,

This majesty started with an Instagram shot posted by my brother in law.

 

z-jVzcgJc6-

This bananas stack of fabulosity was had at SuperChef’s Breakfast and More, a superhero-themed restaurant in Columbus, Ohio. 

To say this photo made me jealous is an understatement. I’ve been inexplicably craving pancakes for weeks (I don’t even *like* pancakes generally – sugar is not really my thing), and then this shot came into my life – pancakes where I can replace the syrup with egg yolk. Why didn’t I think of this sooner? 

In a shower of blessed cosmic benevolence, Lexi’s Clean Kitchen also happened to post a really good looking fluffy paleo pancake recipe around the same time. 

Call this spectacular convergence divine intervention, synchronicity, or something else entirely – I call it a damn good dinner. 

 And let me just say these pancakes aren’t just ‘as good’ as “regular” pancakes — they’re better. My pancake loving hubby inhaled his (his only complaint was that I used only 1 tsp. maple syrup for the drizzle). I had no idea pancakes could be this satisfying.

 

_DS35613w
 

Gluten-free, paleo 

Bacon and Egg Stuffed Paleo Pancakes 

6 eggs 
4-8 slices bacon 
Grass fed butter 
Drizzle maple syrup or honey 
1 Granny Smith apple, peeled 
1/2 cup almond flour 
1/2 cup tapioca flour 
1 tsp. baking powder 
1/2 tsp. vanilla extract 
Kosher salt & black pepper 

First, make some quick applesauce. If you happen to have unsweetened applesauce on hand, cool, use that – I did not. 

Peel and chop your apple. Place in a bowl with 1 Tbsp. water, cover, and microwave on high 4-7 minutes, or until very tender. 

Remove from the bowl and puree until smooth (I used a stick blender).  Let cool a bit before assembling your pancakes. 

When the apples are coolish, blend 1/4 cup of the applesauce with the almond flour, tapioca flour, 2 eggs, baking powder, vanilla, and a pinch of salt. Whisk to break up any clumps. 

Heat 1-2 Tbsp. butter in a large skillet over medium – medium-high heat. Add batter by big spoonfuls (small pancake size) and let cook 3-4 minutes until the batter bubbles (just like with regular pancakes). Flip. Cook an additional 3-4 minutes. Continue on. My batch made seven 3-4 inch pancakes. 

When the pancakes are done, crisp the bacon and fry the eggs. 

To serve, make stacks: pancake, egg, bacon, pancake, egg, bacon, pancake, bacon & drizzle with maple syrup. 

Serves 2 for dinner

Quinoa with Southern Greens, Eggs, and Carrot-Corriander Vinaigrette

16 Saturday Mar 2013

Posted by in Life, Recipes

≈ 1 Comment

Tags

, , , , , , ,

This is one of those recipes that started with an idea and snowballed from there. I was reading Shauna Ahern’s post on Gluten Free Girl and the Chef about what salad meant during her childhood vs. what it means now, and was struck with the regional and generational similarities between her childhood idea of salad and mine. For her in California in the 70s, salad meant iceburg lettuce, tomatoes, croutons and Ranch dressing. For me in Ohio in the 80s, salad meant much the same – iceburg, crappy tomatoes, maybe some cucumber if you’re lucky, definitely some cheese, probably bacon bits, always croutons, and a big heaping helping of French or Catalina dressing.

Now, for the both of us (and it seems the nation as a whole, by and large), salad means much, much more. I eat some variation on a salad at least once a week for dinner and usually twice or more for lunch, and not even generally a lettuce-based variety.

I was also looking for a great quinoa main for the week and the vinaigrette sounded like an interesting new take on familiar ingredients. I stuck mainly to her ingredient suggestions for the ‘salad’ itself, subbing and adding as my pantry allowed. The vinaigrette I didn’t monkey with – over the years I have come to trust her vision regarding taste building (especially with sauces). I’m thinking about possible additions, but nothing is really resonating – I might add some smoke next time through cumin or chili powder because I’m on a smoke kick; but the vinaigrette is great without that note.

_DS33191s

Quinoa with Southern Greens & Eggs

1 c. quinoa
2 c. chicken, turkey or vegetable broth
3 c. mixed Southern greens (collards, turnip greens, mustard greens)
1/4 c. pine nuts
4 eggs
1/2 avocado
1/4 c. or so Carrot-Coriander Vinaigrette (see below)
Salt & pepper to taste

Rinse the quinoa and add to a medium pot with the stock. Bring to a boil, cover, and reduce heat to a simmer. Cook 15-20 minutes or until liquid is absorbed and curlicues open up.

Add your eggs to a small to medium pot and cover with water (cover + 1 inch). Put over high heat and bring to a boil. Boil 1 minute, cover, and turn off the heat. Let sit 8 minutes. When the eggs are cool enough to deal with, peel and cut into quarters.

Wash, de-stem and chop your greens roughly. Bring a large pot of water about half full up to a boil. Add a palm of salt and the greens. Boil 5 minutes and drain.

In a small dry pan, toast the pine nuts until browned.

As your ingredients are ready (minus the eggs), add to a large bowl. When everything is there (minus the eggs and avocado), toss to combine. Chop the avocado and add to the bowl, along with the vinaigrette. Toss and taste for seasoning. Add more salt or dressing as needed. Spoon into a bowl and top with egg quarters.

Carrot-Coriander Vinaigrette

2 tsp. coriander seeds
2 c. carrot juice
1 medium shallot
1/4 c. red wine vinegar
3/4 c. olive oil
2 Tbsp. cilantro
Salt & pepper to taste

For instructions, see the original post from Gluten Free Girl and the Chef

Spaghetti Squash & Bacon Hash Browns with Eggs and Pepita Chile Sauce

09 Sunday Dec 2012

Posted by in Life, Recipes

≈ Leave a comment

Tags

, , , , ,

This is one of those meals that just tumbled together from different bits and bobs + my sometimes-mantra ‘put an egg on it’. I took a souped-up version of the paleo hash browns from one source, added some leftover spicy/nutty sauce, slapped on an egg (or two), and called it dinner. This meal hits the notes for protein, vegetables, freshness, gooeyness, and heat. It’s a winner.

_DS33007w

Spaghetti Squash & Bacon Hash Browns with Eggs and Pepita Chile Sauce

Adapted from Paleo Hash Browns by Health-Bent and Chile Pesto from Tasting Table

For the hash browns

1 spaghetti squash
1 yellow onion
2 Tbsp. rosemary
4 slices thick cut bacon
2 tsp. garlic powder
2 tsp. chili powder
Salt & pepper to taste

For the pepita chile sauce

5 dried mixed chiles (I used 2 black chiles, and 1 long chile of indeterminate origin – the recipe called for guajillo)
3 dried ancho chiles
1 1/2 c. boiling water
1/4 c. extra virgin olive oil
1/2 c. pepitas
2 limes
1/4 c. cilantro
Big pinch red pepper flakes
3 cloves garlic
Big pinch salt
Big pinch pepper

Fat of choice for frying and eggs
2 eggs per person

Preheat the oven to 450. While your oven is heating, split the squash in half longwise and scoop out the seeds. Rub with olive oil, sprinkle with salt & pepper, and place cut sides down on a cookie sheet.

Dice the onion and chop the rosemary.

When the oven is hot, put your squash in and roast 20 mins. Flip the squash over and cook an additional 15 minutes. You will know the squash is done when you can run a fork across the flesh and it shreds into threads. Set aside to cool.

While the squash is working, dice and fry the bacon over medium heat, setting aside on paper towels to drain when browned. Drain all but a Tablespoon of fat and sautée the onions until softened and just beginning to turn golden. Add the rosemary and salt & pepper. Remove to a large bowl, and add the bacon.

Now make the sauce. Bring the water to a boil. While you’re waiting, de-stem and seed the chiles and place in a large bowl. Pour the boiling water over top, cover with plastic wrap, and let sit 15 minutes.

While that is going, toast the pepitas a in a dry pan until just beginning to brown. Add to the bowl of a food processor or blender. Chop the garlic and cilantro and add to the pepitas. Add the olive oil, the juice of both limes, and the red pepper flakes. Whiz until a paste is formed, scraping down the sides of the bowl as needed.

When the chiles are done, pick out of the water and add to the paste. Whiz until combined. Add 1/2 c. of the chile liquid and whiz to combine. Add the salt and pepper. Taste and adjust seasoning as needed. If your sauce is too thick, thin with a bit more chile water – you’re looking for a hearty sauce; more like a loose-ish paste than a spready sauce.

Back to the hash browns.

Your squash should now be cool enough to handle. When it is, shred with a fork into the bowl containing the onions & bacon. Mix everything together, salt and pepper if needed, and add the garlic and chili powder.

Form the spaghetti squash mixture into small patties (you should be able to get about 9) and fry over medium-high heat in a few Tablespoons fat of choice until beginning to brown on each side.

As that is working, fry eggs to your desired doneness in your favorite egg frying fat.

Serve hash brown patties topped with a smear of sauce and eggs, 3 per person + 2 eggs.

Serves 2 for dinner + 1 for lunch, with plenty of leftover sauce.

Caramelized Vegetable & Tomato Ragu with Sausage & Egg

17 Saturday Nov 2012

Posted by in Life, Recipes

≈ Leave a comment

Tags

, , , , ,

I’m on a bit of a runny egg kick. Blame it on the weather (we got snow in NYC this last week thanks to my first Nor’easter since moving back up to the frozen North), but I want runny yolks and the silky body they bring to otherwise humble ingredients. The main portion of this dish was initially supposed to be a more runny tomato ragu, but since I inexplicably fail at making any form of marinara, it turned out more substantial – almost like a stew, but not quite as wet. This is a main that needs no starch for backbone – it gets along just fine without. Gluten-free & paleo-friendly.

Caramelized Vegetable & Tomato Ragu with Sausage & Egg

1 head fennel, chopped into 1/2 inch pieces
1/2 large yellow onion, chopped
1 yellow pepper, chopped
4 stalks celery, chopped
2 carrots, chopped
Coconut oil
White wine
4 links Italian sausage
1 red pepper, sliced
1 head collards, big vein removed and ribboned
28 oz. can San Marizano peeled tomatoes
1 palmful red pepper flakes
2 eggs per person

Add all your chopped veggies to a enamel dutch oven or other heavy-bottomed pot set over medium heat with a bit of coconut oil in the bottom. Sautee, stirring often to avoid burning and deglazing the pan with white wine if things are getting too sticky, until the whole mess is nicely browned and cooked way down. The finer you chop the veg, the quicker the cooking will go – I like roughly 1/2 inch pieces or a little under. I’m not 100% sure how long my veggies took to cook, but it was awhile. Maybe half an hour? 45 minutes? You’re looking for a color here, not a time. Everything should look deeply caramelized, and kind of melted together. Not burnt, but nice and brown and cozy.

While all that is happening, get your additions going. Slip your sausage links out of their casings and sautee in a large pan, breaking it up as you go. Remove to a towel to drain. Add the pepper and collards to the sausage fat and sautee until softened, about 10 mins. Taste everything for salt at this point and add if needed.

When your veggies are cooked down to your liking, add the sausage, collards, and pepper to the pot. Open your can of tomatoes and crush each one into the pot. Alternately, you can crush these separately with a potato masher, but where’s the fun int that? Add the liquid from the can along with the red pepper flakes, pop the lid on, lower the heat, and simmer 30 minutes.

To serve, spoon into a bowl and top with two fried eggs.

Serves 2 for dinner + 2 lunches