Monday, September 15, 2014

Baked Eggs, Tomatoes, & Sweet Potato Greens with chili oil



Breakfast is my EPIC mealtime. I'll never not know what I want, because what I want is just about everything in the morning. Leftover spaghetti sauce spiced with some baked eggs? Sure. French toast, pancakes, and waffles? I'm down. Just some leftover pizza? Why the hell not?! It's this non-picky behavior that can sometimes lead me to a new recipe idea and then introduce me to my new favorite meal. For instance, I love having leftover jasmine rice for my breakfast migas. Lightly fried rice meets spicy migas. It may sound odd but I'm telling you it works! In fact, I may have to do a post just to prove it.... 





    









Not all my morning meals are filled with leftovers or seem like a 6 year old's dream come true. Sometimes I just play it safe. My breakfast of choice for the summer was this baked egg dish. I had a variety of tomatoes and fresh sweet potato greens in my csa all through summer, so they played a major part in my meals. Have you had sweet potato greens? They are similar to spinach in the way they cook down but milder in taste. Sweet potato greens also lack the oxalic acid, which after doing some research I found out is the reason behind that funny feeling you can get on your teeth after eating spinach.



For this dish, I prefer a nice runny yolk but if you have picky guests who feel comfortable with a more solid yolk, you can tell them to "shut it!", and just leave it in the oven for another 3-5 minutes. 

Note:If you know how to achieve the baked egg dish of your dreams, by all means stick to that temp. and time.  


 



Baked Eggs, Tomatoes, & Sweet Potato Greens

1 tbsp Oil
1 small shallot, minced
1 garlic clove, minced
1 red pepper
6 cherry tomatoes, halved
handful of sweet potato greens, julienne & stems removed
1/2 tsp butter
2 eggs

Before you begin prepping your ingredients, heat a griddle pan and put the whole red pepper on it. Get it nice & black all around. Place it in a bowl and cover with cling wrap or you can skip the bowl and place it in a paper bag to steam. Also, if you don't have a griddle pan, you can broil your pepper in the oven to achieve a nice char. After you've prepped your ingredients, remove char from pepper, scrape out the insides, and chop.
Preheat oven to 375. Place a oven safe dish inside to warm. Heat oil in pan over medium-high heat. Add shallot and garlic and stir until fragrant, 30 seconds. Stir in tomatoes and pepper and cook for another 5 minutes. Turn heat to low and add greens. Cook until wilted. Remove dish from oven and add the 1/2 tsp butter and pour in the tomato mixture. Gently crack the eggs on top without breaking the yolk. Season with a little salt & pepper. Bake for 8-10 minutes. Turn your oven to high broil, and broil the eggs for another 2-4 minutes.

Chili Oil

recipe from: bonappetit
1 tbsp butter
1/4 tsp crushed red pepper
pinch of paprika
pinch of salt

Melt butter in a small saucepan over medium-low heat. Add spices & a pinch of salt. Cook until the butter starts to foam and browned bits form at the bottom of the pan, 1-2 minutes.

Drizzle on top of baked eggs. Serve with toast!

optional toppings: chives, cilantro, green onions

Enjoy!

Tuesday, August 5, 2014


Lemon Chili Charred Okra



 


I immediately want cornmeal and flour when I see okra. Is that a bit of southern creeping out or does everyone wanna fry these green pods when they see 'em? There is no doubt that I can put away a pound of fried okra in a day. Psshh.. easy. Not even an challenge. Wouldn't even be impressed. And don't get me started on pickled okra! Too late, I'm riled up! Even okra haters can appreciate the pickled variety. Heck, why not let some of those pickled okras onto your next cheese board? I hadn't even tried pickled okra until my first year in Austin. An old roommate brought me a jar and I was a happy girl. At that moment I decided to stop stealing her toothpaste. 

I'm kidding, Jessica! It wasn't me! Relax.

Lemon-Chili Charred Okra
1 lb fresh okra
2 tbsp olive oil
Fresh lemon juice (1-2 small lemons)*
1 large garlic clove, minced
1 tsp minced red onion
1/2 tsp crushed red pepper
1 tbsp chopped fresh cilantro
sea salt

Top with reserved chopped cilantro, sprinkle of kosher salt and charred lemon

Combine olive oil, fresh juice of one lemon, garlic, onion, red pepper, and 1/2 tbsp of cilantro. Taste & season with salt. Add an extra squeeze of lemon if need. * I realized my first lemon was a dud and had to cut another to get a few extra squeezes of juice in there-taste as you go! 

Trim the okra and cut in half lengthwise. Heat a large cast iron skillet over high heat. Make sure to use your tried and true, well seasoned skillet. In batches, place okra cut side down in the pan. Be sure you don't over crowd the pan. Cook until a nice char is achieved, about 3-4 minutes. Toss okra and cook the other side for another 2-3 minutes, again, until a nice char is achieved.
Toss hot okra with the lemon-chili mix. Remove from lemon mix and plate. Sprinkle with remaining fresh cilantro, sprinkle of kosher salt, and a squeeze of charred lemon.

Enjoy! 

Monday, June 30, 2014


Tomato Pepper Sauce

Tomatoes of all sorts are taking up a good chunk of space in my csa box as of lately. I'm a fan, so no complaints here. In fact, I'm taking full advantage of the season and purchasing a separate bulk order of 'em from my favorite local farm. One easy recipe to use up some of those tomatoes sitting in your fridge is by making a sauce to use for later dishes. My favorite sauce so far this summer is this tomato bell pepper sauce. 


I love me some bell pepper. I can eat them raw, sauteed, steamed, fried- you name it! You know who doesn't love bell peppers? My boyfriend. Love would be the opposite emotion he feels towards bell peppers. But it's summertime and along with the tomatoes in my csa box, I'm also getting some of my beloved peppers. 

A great thing about this sauce is there is no long roasting time or standing over the stove waiting for the tomatoes to cook down. It's summer and aside from my baking, there is no need for my oven to be on longer than an hour. Rather than miss out on the enhanced flavors you get from roasting, I did a 10 minute broil to get a nice char on all sides of the bell peppers. I then cooked down my onion and garlic, sauteed the tomatoes and peppers, and then transferred to my food processor to puree. Bonus #2, no need to boil and deskin the tomatoes before you start because you're just going to puree 'em anyways and no one will ever know! And bonus # 3 is the use of coconut milk to achieve a nice creaminess rather than heavy cream.


This sauce can be used with your favorite pasta dish or eggplant parmesan. 

It's so creamy and delicious! Trust me! You want to use some of those summer veggies in your house for this sauce!

Tomato Bell Pepper Sauce

3 large red bell peppers
olive oil
1/2 pound plum tomatoes, diced
3 tbsp vegan butter
1 small red onion, diced
4 garlic cloves, minced
1 fresno pepper, sliced
3/4 cup canned coconut milk
1 tsp salt
handful of fresh basil

Drizzle about one tablespoon olive oil over bell peppers on baking sheet. Broil for about 10 minutes or until a nice char is achieved, turning to make sure each side gets some color. Place in a paper bag to steam. While peppers are steaming, start chopping your veggies. After about 10-15 minutes, remove the skins and tops of the bell peppers and dice. Heat 2 tbsp vegan butter in a large skillet over medium high heat. Add onions and garlic- saute for about 3 minutes. add bell peppers and tomatoes. Cook for another 3 minutes and season with 1/2 tsp salt. Transfer to food processor along with fresno pepper and puree until smooth. Using the same skillet, return to medium high heat and melt remaining 1 tbsp vegan butter. Add tomato puree. Slowly add the coconut milk and season to taste with remaining salt. Store in seal tight container in the fridge is using within 3 days, otherwise freeze it.

Enjoy!