Spanish Tortilla with Mushrooms and Kale 

I looked in my fridge and found I had eggs, kale, mushrooms and potatoes and was in the mood to make something really yummy on a weekend morning. Viola – my very first Spanish Tortilla!

When we were in Spain a few years ago, this dish was a tapas favorite and I loved the comfort of it! The great thing about this dish is that it can be eaten hot or at room temperature – so you can make it ahead of time. I didn’t have fresh thyme so just used the dried version. I’m sure you can substitute it with any other herb. I found a really easy recipe by Florence Fabricant in the NYT, one that I will be using over and over again. The tricky part of this dish is flipping it over and making sure nothing sticks to the pan – using a nonstick pan will help with that!

 

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A Very Veggie Shrimp Salad

The warm weather is finally here and I love this shrimp salad recipe which is great for any meal. This is another one of those recipes that you can improvise on with whatever you have in your fridge. You definitely need cucumbers and onions and if you have nothing beyond that it’s perfectly fine. Add anything such as carrots, jicama, radish etc. – anything with a nice crunchy texture. You could also throw in snap peas, asparagus etc. though you would have to par boil and chop them.

I used my mandolin to slice the cucumbers and onions nice and thin but you could also just cut them into thin matchsticks.

An added flavor bonus is if you have Ikari Oil Free Perilla Dressing or any kind of Perilla (shiso) dressing – add a little bit to this salad – it really enhances the taste. 

I like to serve this salad on a nice slice of bread on top of a layer of sliced avocado. You could even serve with crispy lettuce if you want to skip the bread.

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Traditional Southern Deviled Eggs

There is just something so yummy and comforting about deviled eggs. They are the easiest appetizers in the world to make and always a super hit on any table. Feel free to add any flavors to the egg yolk filling. Some suggestions are wasabi, curry, pesto and so on. This recipe is based on Paula Deen’s Deviled Eggs recipe.
 
 

 

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Egg Curry

I had forgotten just how comforting eggs could be when cooked in a curry! This is a super easy recipe where you pretty much just grind up all the ingredients and make a quick, yet yummy curry.

 

Egg Curry

Serves 6

Ingredients:

10-12 eggs, boiled and peeled

2 onions

4 tomatoes

7-8 cloves of garlic

3” ginger, peeled and chopped

2 tsp turmeric

1 tsp dry mango powder (amchur)

¼ tsp asafetida (hing)

3 tbs mustard oil (any kind of oil is okay)

1 bunch cilantro, washed and chopped

METHOD: 

• Grind onions, tomatoes, garlic, ginger, turmeric, mango powder together in a food processor until pureed.

• Heat 3 tbs mustard oil till smoking point.

• Add the asafetida.

• Stir for 30 seconds and add the pureed mix.

• Stir well, cover and cook for about 25 minutes, stirring occasionally.

• Add 4 cups of water and salt and stir.

• Add the boiled eggs and stir gently so it mixes well with the gravy.

• Cook for about 15 minutes uncovered till the gravy thickens a bit.

• Garnish with cilantro and serve hot with basmati rice.



OMLETTE ROLLS (KHAI YAD SAI) FROM CHIVA-SOM

Chiva-Som, which is a wellness spa in Thailand, has some of the best food I have ever eaten. I am probably the only person who visited there and came back obsessed with the food versus the wellness activities.

I use the Chivasom cookbook frequently to recreate some of the magic of their cuisine.

Here is a recent recipe I tried which was really good.
 
 


 
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Eggs Benedict & Hollandaise Sauce


 

This dish is one of the reasons why I am willing to stand on a line for over an hour and wait for Brunch at The Clinton Street Baking Company on the Lower East Side in Manhattan. I just love their Eggs Benedict & Hollandaise Sauce.

 

I finally plucked up the courage to try it on my own – at home. Needless to say, it was outstanding.

I used store bought biscuits for this recipe, however there is nothing like fresh homemade biscuits (especially theirs – to be blogged soon). You can also use English muffins instead of the biscuits and can also replace the ham with smoked salmon, which makes these eggs even more delicious.
 

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Egg-in-the-Hole

This is one of my kids current favorite weekend breakfast requests. It is really easy to make and looks really fun and fancy!

I serve it with home fries and any steamed vegetables to add a bit of green to the plate.

This recipe is from the Food Network Kitchens stockpile.





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Ham ‘n’ Eggs

Breakfast does not get easier than this! Our favortie way of eating these eggs is by stuffing them in mini pita pockets but they can be served up with any kind of bread. Whole grains toasts, english muffins, bagels and so on work really well with this dish. For the ham part I usually use regular deli ham or cooked ham steaks chopped into cubes.

IMG_1883

Ham n Eggs

serves 6

6 eggs beaten lightly

1/2 cup of chopped cooked ham (you can use any meat you like)

4-5 tablespoons of milk (optional)

Salt and pepper to taste

METHOD

  • Heat 1 tablespoon of oil in a frying pan.
  • Add the lightly beaten eggs to the pan and cook for a minute or so on medium heat.

IMG_1874

  • Add the milk (optional)
  • When the eggs begin to solidify, add the chopped ham and mix well.

ham and eggs

  • Stir for about a minute till the eggs are well cooked.
  • Serve.

ham and eggs

Eggs n Ham in Mini Pita Pockets


Heat mini pita pockets microwave for a few seconds to make it soft

Heat mini pita pockets microwave for a few seconds to make it soft

Cut the pita bread into halves

Cut the pita bread into halves

Stuff the eggs  ham filling into the pita pockets and enjoy!

Stuff the eggs ham filling into the pita pockets and enjoy!

Egg Salad with Avocado

This is a great egg salad. I love a good egg salad and I just love avocados – so I mixed the two together and got a wonderful egg salad with avocado! The avocados really pack a healthful punch into this egg salad. Make sure that the avocados you use are perfectly ripe.  Here is some help on that: http://www.ehow.com/how_4451103_tell-avocado-ripe.html

This dish works great for breakfast, brunch, a snack, an appetizer or even a meal.

Egg Salad with Avocado

Serves 6

6-7 eggs, hard boiled and peeled and chopped

2 avocados, pitted and peeled and chopped into small cubes

2-3 tablespoons of mayonnaise (Use your favorite brand – I love the Japanese brand Kewpie Mayo)

3-4 tablespoons seasoned sushi vinegar

Sugar to taste

Kewpie Mayo

Kewpie Mayo

Seasoned Sushi Vinegar

Seasoned Sushi Vinegar

 

 

 

 

 

 

 

  • Place the chopped boiled egg in a bowl.

 

Boiled, chopped egg

Boiled, chopped egg

 

 

 

 

 

 

 

 

 

 

 

  • Add the avocados to the egg.

Chopped egg & avocado

Chopped egg & avocado

 


 

 

 

 

 

 

 

  • Add the mayonnaise,  seasoned seasoned sushi vinegar and little sugar.
  • Mix it all up well but be careful not to mush up the avocados.

 

Mix in the mayo,sushi vinegar & sugar

Mix in the mayo,sushi vinegar & sugar

 





 

 

 

 

 

  • Serve in a sandwich, with crackers,with pita bread, french bread and so on.
  • This egg salad keeps for a few days.
  • To store it – save the avocado pits and put them in the egg salad. Store in an airtight container for 2-3 days.

 

Egg salad with avocado sandwich

Egg salad with avocado sandwich

 

Egg salad with avocado and pita

Egg salad with avocado and pita

 

 

 

 

 

 

 

Egg salad with avocado and crackers

Egg salad with avocado and crackers