Tag Archives: egg

Fried “Rice”

I finally bought a wok.

This is pretty exciting and intimidating at the same time.

I’ve never owned any fancy kind of cookware.  Granted, I bought it at Marshall’s for $10, but I still bought a wok.

I let it sit on the kitchen counter for a few days, price sticker still on it.  I’d look at it and think, “Do I really this?” I mean, it was only $10 but … do I need ANOTHER cooking vessel?  (Brad’s answer – No) But it’s a wok! Shouldn’t every kitchen have one? Sure!  After a couple of days I finally took the sticker off and threw the receipt away.  No turning back now!

I let it sit for a few more days.  I’d stare at it and think, “What am I going to make?”

Yes. I seriously asked that.

I’ve never made fried rice.  I love ordering it.  But I’ve NEVER made it.  So fried rice is the first thing up in the wok.  But not just any fried rice.  I’ve had my eye on this recipe from Rosie the Londoner.  She has a guilt free egg fried “rice” recipe that sounds amazing. And since it’s a new year, might as well be healthy (just to start eating delicious trash later).

Bust out that wok I know you all have tucked behind all of your pots and pans and preheat that sucker.  No oil just yet.

The “rice” is not just rice, though.  Cauliflower, friends.  Cauliflower.  You take that cauliflower and zip it through your food processor with the grate attachment.  Chop up some onions and garlic as well (but don’t mix them together).


Once the wok is hot, drizzle some oil (not olive oil, something with a higher smoking point so you don’t fill your kitchen with burn) down the sides of the wok and toss in your onions and garlic.  Cook for a few minutes or until they start smelling delish.

Toss in your shrimp if they’re raw.  If they’re cooked, skip this step and add them in last to warm them up.  Cook your shrimpies until just cooked – they’ll stay in the pan so you don’t want to over cook them.

Dump in your “rice” and stir, stir, stir! After a few minutes, drizzle in some soy sauce and continue to stir.


I also added in a little bit of rice vinegar. Once everything is incorporated, make a little well in the center of your wok and crack an egg.


Let the egg cook a little bit until the white starts to set and then break the yolk.  Stir that around a little bit and then stir the whole thing again. Once the egg is cooked, remove from heat and serve.  That’s it! So simple!


It doesn’t look glamorous but man is it tasty.  And not bad for you at all.  Serve it with some sweet chili sauce or sriracha, depending on how you like your heat.  Don’t forget the cilantro! Because that makes anything delicious.  Experiment with your proteins.  Chicken, steak, tofu.  Add more veggies – snow peas, shredded carrots, peppers.  You really can’t go wrong with this basic fried “rice” recipe.

Now I want to stir fry EVERYTHING.  This wok is fun!

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sausage and cheese breakfast casserole

I just about died when I found this recipe and just about died AGAIN when I made it. I’ve always wanted to make a breakfast casserole but never found a recipe that wowed me.  Oh was I wowed. This was seriously easy to prepare the day before (and best to do that way so the egg is soaked up reeeeeaaallll good) and just popped in the oven in the morning.  Enjoy your coffee and smells while it cooks!

Adapted from The Kitchn’s Ham and Cheese Casserole:

4 cups (loosely packed) day-old bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 – 1 pound sausage, cooked
6 eggs
1 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated cheddar cheese

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the bread in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized, about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and cook up the sausage.

Whisk together the eggs, milk, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the sausage over the bread cubes, then layer the onions on top. Sprinkle grated cheese on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for an hour or so, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

I used a deep souffle dish so it took me longer to cook but it was WORTH THE WAIT. The house smelled amazing and the taste was out of this world. The substitution of sausage for the bacon and cheese switch was delish. I can’t wait to make this for Christmas morning.

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dragon noodles

I know I have another recipe that is super similar to these dragon noodles somewhere on the blog. This recipe, and many variations of it, is one of my favorite quick meals to make when it’s just me.  Super easy, super delicious, and super hot.  Apparently I’m the only one who can handle hot and spicy food in this house. 🙂  This specific recipe is from budget bytes.  My only tweak was to use coconut oil instead of butter. I’ve been on quite the coconut oil kick. If you see some at your grocery store, pick it up. You won’t regret it.

You’ll need:

  • Lo mein noodles (or udon or spaghetti)
  • 1 large egg
  • tbsp butter (I used coconut oil)
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp sriracha, or more!
  • 1 handful fresh cilantro
  • sliced green onions

Cook your noodles according to the directions on the package.

Prepare your sauce while the noodles boil, mixing brown sugar, soy sauce, and sriracha.

In a large skillet, melt butter/coconut oil over medium-low heat.  Whisk your egg and add to the pan.  Stir gently and cook.  Turn the heat off when done.

Drain the noodles and add to the skillet with the egg, along with the sauce.  Turn the heat on low to cook off excess sauce and toss to coat.

Serve, topped with cilantro and green onions.

 

 

The beauty of this recipe is that you can add WHATEVER you want to it.  Add some chopped peanuts, sliced chicken, shrimp, pork, more veggies (I added corn in this one).  Add in whatever you’d like!  Once you try this (or the other variation of this recipe on the blog) I know it will be in heavy rotation for your recipes.

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Pohanje AKA Slovenian Bowties

It has probably been a solid 10 years since I’ve had this delicious desert.  Pohanje (poh-honey), or just bowties, are like a long lost relative, only showing up at Christmas, Easter, and maybe a wedding.  I have made them with Grandma before but I have now taken on making them without Gram’s supervision.

Dump all of your ingredients into your mixer.  Or, make a bowl in a pile of flour.

Hooray for me, this was the first time EVER using a dough hook on my mixer!  I never thought I’d see this day.

Dump your crumbly dough out and knead.  And knead, and knead, and knead some more. Yeah, you see that recipe?! Old school.  You know this is straight from the motherland!

Roll out the dough until it’s REALLY REALLY THIN.  Cut into rectangles and make a slit in the middle.  You’ll see why.

take one end of the dough and pull it through the slit you just made.  boom.  bowtie!

Drop the dough in oil and fry ’em up until lightly golden brown.  Literally takes no longer than a minute.

Dust with powdered sugar and scarf them down.

While the recipe is SUPER simple, it takes HOURS to make.  The recipe Gram gave me yields about eight dozen.  EIGHT.  Five hours later, I was just about finished and whooped.  And it was totally worth it.  They weren’t perfect – it was my first time making these solo – but they turned out the way I remembered.  I think Gram thoroughly enjoyed them but she did let me know that I didn’t roll out my dough thin enough.  I realized this about 3 hours in, but, it’s the only way you learn! I will definitely be making these again.

“… but Emily! Where’s the recipe?!”

I know… I know.  What’s the point of a food blog with no recipe to go with a post?  All cooks keep a few secrets, and this one happens to be mine.  You can google bowtie cookies, pohanje, or kruschiki (the Polish way) and find very similar recipes and same instructions.  I am now the holder of this recipe, and it is strictly family business.

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Egg & Cheese Breakfast Sandwich

I’ve been on a challah roll kick lately.  Thank you Trader Joe’s for having such an amazing bread section.

I had leftovers from my adult grilled cheese indulgence and just had to have more… for breakfast.

Toasted challah, poached egg, gouda. Smush. Bite. Nom.

I’ll see you at the gym.

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Garlic Soup with Spinach, Pasta Shells and Chicken

Talk about a soup that will warm you from the inside out on a chilly day.  I’ve never made my own broth before.  This recipe required you to.  I mean, who sells garlic broth?  Right.  So I had no choice but to make my own.  And it was… rewarding!  Thank you New York Times for this recipe.

You’ll need:

2 heads of garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste
1/2 cup small macaroni shells
6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic
2 ounces Gruyère cheese, grated
4 egg yolks
1 6-ounce bag baby spinach

Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They’ll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef’s knife.

Place the garlic cloves in a large saucepan with 2 quarts of water, the olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.

If you wanted to make your broth ahead of time and make the rest of the soup later, just stop here and pop the broth in the fridge or freezer.

Add the macaroni shells to the broth and simmer until cooked al dente.

Distribute the garlic croutons among soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.

Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

I also tossed in some shredded chicken for a lil more oomph into this delish soup.  I LOVED this soup. LOVED LOVED LOVED.  Make it.  Now!

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sugar donut mini muffins

one thing that i don’t do often is bake sweet things.  i don’t know why.  i just don’t gravitate towards a lot of sweet things.  however, i did buy a mini muffin pan not too long ago.  the first thing i thought of was using it for the monthly birthday breakfast we have at work.  january was assigned to my team and out came the mini muffin pan.  but what to make?  my boss already took the savory egg bake (which was quite yummy and i’m going to have to get his recipe) so corn and cheddar muffins were out.  per the suggestion of Julia, i made sugar donut mini muffins.

you’ll need:

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup milk (low fat is fine)
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • 1/2 cup sugar, for rolling

preheat the oven to 350.  lightly grease a muffin tin and set aside.

in a large bowl, beat together sugar and egg until combined.  in a small bowl, whisk together flour, baking powder, salt and nutmeg.  pour into egg mixture and stir to combine.  pour in the vegetable oil, milk and vanilla extract.

divide batter into the mini muffin tin, filling about 3/4 full.  bake for 10-12 minutes or until a knife comes out clean from the center.

while the muffins bake, melt the butter and pour the sugar into a seperate bowl.  when muffins are done, lightly brush the top of each muffin with butter, dip and roll in sugar.  cool on a wire rack.

makes 24 mini muffins.

ok so it doesn’t end there.

the treats went over well but the idea came about to STUFF THEM with some sort of yummy filling.  grape jelly filling?  nutella?!  the possibilities are endless!  i plan on making the stuffed version for my next breakfast “thing”.

Donut Muffins

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