Stir Fried Eggs and Tomatoes

Tags

Chinese, Eggs, Onions, tomatoes

Sandra’s ‘Scrambled Eggs with Shrimp’ had me craving one of my favorite rustic Chinese dishes – stir fried eggs with tomatoes.  I remember as a kid during vacay trips to either set of grandparents, each on opposite coasts, both my grandmothers would often make this easy scramble on the fly.  I loved it – the sweetness of slightly caramelized tomatoes alongside a creamy egg scramble.  My sister, apparently, loved it more as it nowadays most often makes an appearance during her home cooked meals (note to self, overdue for a visit and one of these said meals).  But today, it would be my turn to eat and reminisce.

Mince green onions, garlic, and ginger; halve tomatoes.

Stir Fried Eggs and Tomatoes

Ingredients (serves two):

• 3 free range eggs
• half dozen cherry tomatoes, halved
• 4-5 stalks of green onion, finely chopped (both green and white parts)
• 1 tablespoon of finely minced ginger
• 1 clove of garlic, finely minced
• 1 teaspoon brown sugar
• salt
• 1 tablespoon sesame oil
• 6 tablespoons olive oil

Heat 3 tablespoons of olive oil in a saute pan over medium high temperature.  In a bowl, whisk together eggs, a pinch of salt, and sesame oil.  Scramble eggs until the eggs are just beginning to set.  Remove and set aside.

Scrape the pan clean of any egg remnants and heat remaining oil over high temperature.  Add green onions, garlic, and ginger;  cook for a few minutes, constantly stirring, until fragrant.  Next, add tomatoes.  Once the tomatoes are just heated through, sprinkle sugar and combine.  Allow the mixture to cook for an additional 4-5 minutes, stirring  occasionally, until the tomatoes begin to slightly brown.  Finally, add the eggs back in and combine.  Season with additional salt to taste.

It made for a delicious lunch, and an even better dinner – with the addition of some imitation crab meat (I forgot the shrimp on my shopping list, Sandra!).  In each instance, I accompanied the scramble with a scoop of bulgur (my rice substitute these days) seasoned with a tiny bit of salt and a squeeze of sriracha.

As an added note, I stumbled upon a cool trick courtesy of The Kitchn… save a few green onion bulbs and place in a mason jar with a bit of water.  They will grow again!

.... make sure to change/replace water every once in a while.

Scrambled Eggs with Shrimp

Tags

Eggs, Shrimps

Eggs and shrimp are two of my many favorite foods!  There’s something about the creaminess of soft-scrambled eggs paired with a firm crunchy bite of shrimp that makes it an all-time comforting dish.  When I want a quick and light meal, this is so easy to whip up.  I usually serve this up with a side of steamed rice.  This dish is very popular in Cantonese-style Chinese restaurants – Note this dish can be quite greasy in restaurants.

Ingredients:

Shrimp:
7 whole medium-sized shrimp, shelled and deveined
Salt, pinch
White pepper, dash
1/2 teaspoon corn starch
Sugar, pinch
1/2 teaspoon soy sauce
1 teaspoon oil + 1 tablespoon oil for cooking
1/4 teaspoon sesame oil

Eggs:
6 eggs
1-2 green onion stalks, thinly chopped
2 tablespoons oil
1 teaspoon salt

Preparation:

Remove shell and devein shrimp.  Rinse and dry shrimp well with a paper towel.  Cut each shrimp into 3-4 bite sized pieces.  Marinate with seasonings noted in shrimp section.  Set aside.

Thinly slice green onions.  Set aside.

Scramble eggs and season with salt.  Set aside.

The whole dish cooks up in about 2-3 minutes, tops for soft scrambled eggs; otherwise cook for 5-7 secs longer for firmer eggs.  The green onions can also be added while sautéing the shrimp. 

I will let the pictures do all the talking! I’m not sure why the gas flame didn’t show up in the pics while cooking…???

 
Enjoy!

Gluten Free Cranberry & Clementine Upside Down Cakes

Tags

almond, baked goods, breakfast, clementine, cranberry, fruits, gluten-free

Since the arrival of our new more-functions-than-I-can-imagine food processor, hubby has been churning out gluten free, Paleo approved muffins like a madman.  Yes, he fancies the new heavy machinery.  He also fancies the muffins.  And the muffins hubby bakes are GOOD.  He experiments with ingredient combinations – coconut flour, almond flour, nuts, berries, bananas, apricots, cranberries, strawberries, and even an avocado thrown in; always moist, delicious, the perfect breakfast or afternoon treat alongside a cafe con leche.

It’s been wonderful to be spoiled by someone else baking.  However, it’s also meant that I need to step up my game.

Roost’s beautiful “Cranberry & Almond Upside Down Cakes” seemed like the perfect contest entry into our unspoken “bake-off”.  I could glean some dried cranberries (in place of the fresh ones the recipe calls for) from my husband’s stash, gather a lemon off the tree, and zest an orange off another (our orange tree yields beautiful smelling yet awful tasting fruit).  As another deviation from the original, I added clementine slices to the fruit topping for an additional zing of flavor and also to replace moisture lost with the dried cranberry substitution.

Cranberry & Clementine Upside Down Cakes (adapted from Roost’s “Cranberry & Almond Upside Down Cakes”)

Ingredients (makes 1 dozen):

Muffin ingredients:

• 2 1/2 cups almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 3 eggs
• 1/2 cup almond butter
• 1/2 cup honey

For the fruit topping:

• 1/2 cup dried cranberries
• 12 clementine wedges
• 1 tablespoon freshly grated orange zest
• 1 tablespoon freshley grated lemon zest
• 1/4 cup honey

Preheat oven to 300 degrees F (170 degrees C).

Combine and whisk the dry ingredients for the muffin (flour, salt, baking soda, and spices).  In a separate bowl, whisk together wet ingredients (eggs, almond butter, and honey).  Next, combine wet and dry ingredients, set aside.

Combine and toss all ingredients (except for the clementine wedges) for the fruit topping.  Lightly grease muffin tins; place one clementine wedge in the center of each tin.  Next, spoon a bit of the cranberry mixture into each tin, dividing the mixture equally.  Top each tin with muffin batter, smoothing out the mixture and covering evenly.  Bake for 20-25 minutes, until the tops are a golden brown.

Yeah, hubby – bring it on!

Prosciutto Di Parma with a Soft Boiled Egg – To Start

Tags

breakfast, Eggs, Meats, prosciutto, starter

One food, I utterly enjoy to the highest level of satisfaction are SOFT boiled eggs – I like my yolks runny, along side a few paper-thin slices of the velvety, melt in your mouth salt-cured pork, better known as prosciutto di Parma.  This is what I consider eating at its finest!  It doesn’t take much to keep my tummy and I happy –Lolo never seems to mind either.

For this dish, I always get the freshest eggs possible – salmonella poisoning is not good.  I usually pick up eggs on my Sunday trip to the farmers market.  These eggs are smaller and more flavorful than the jumbo ones at the supermarket.  They are laid by black Silkie chickens.  Ah, they are the cutest little birds ever.  They make ideal pets because of their temperament.  I wish we had a bigger backyard.  How great to have a pet and in return get fresh laid eggs – everyday! 

Although I serve this course as a starter, by all means, this can hold its own weight as a wonderful Sunday breakfast or brunch.  I would just add a bit more prosciutto, another egg, and fresh fruit.

I start by cutting the top off the egg with my nifty little egg cutter.  For the first bite, a touch of flaky Maldon sea salt is lightly crumbled atop the egg, as I then quickly plunge in my spoon.  Then for my second bite, I tuck a small piece of prosciutto into the exposed pool of yolk and scoop out a bit of everything with a piece of toasted baguette – pure decadence.  I have memories of hating yolk when I was young, not really sure how and when things changed.  Before I know it – it’s all gone!  Normally, I’m a very slow eater (I’m sure most people can attest to this statement).  This is one of the only foods that I gobble down faster than Lolo.  There’s no sharing here – well… unless I absolutely have to.

Ingredients:
1/8 oz prosciutto di Parma, sliced paper-thin
2 fresh brown eggs
1 baguette, thinly sliced and toasted
Maldon sea salt

Equipment:
2 egg cups
2 egg spoons
Egg cutter

Directions:
In a small saucepan, fill with cold water and add teaspoon salt.  Gently set eggs in water, cover with lid.  Be sure to completely submerge egg in water.  Heat pan at  medium-high until water comes to a boil.  Remove pan from heat with lid on; leave in water for 3 minutes, not any longer than.  The white should be firm and yolk runny.

Plate prosciutto.

Thinly slice baguette on a slight diagonal, and toast.

And there you have it, hope you enjoy it!

Serves 2

Bon appetit!