Posts tagged ‘parsley’

February 1, 2012

Food: Gingered Chinese Five Spiced Eggs with Spinach.

Popeye called me the other morning.

Asked me where spinach was in my diet.

I decided to reply with this!

This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!

No cheese? I know, no cheese. It really didn’t need it.

Gingered Chinese Five Spiced Eggs with Spinach

makes 1 serving

Ingredients:

  • 1/2 tablespoon butter
  • 2 slices white onion
  • 1 handful of spinach, cleaned and dried
  • 3 eggs
  • 2 tablespoons milk
  • small pinch of Chinese Five Spice
  • 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
  • 1 pinch Red Pepper Flakes
  • 1 pinch of freshly chopped parsley
  • Salt and Pepper

Method:

1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.

2. Scramble eggs, milk, chinese five spice, ginger, red pepper flakes and parsley together. Sprinkle in some salt and pepper. Add to the onion and spinach mixture. Cook until it reaches desired consistency – I like my eggs cooked – so a little dry.

3. Serve right away!

*After the first bite, I added another pinch of red pepper flakes and Kosher Salt..you can see that in the below picture!


 

January 27, 2012

Food: Roasted Cauliflower with Spiced Coconut Milk.

Do you like Cauliflower?

Cauliflower steaks are all over the food blog world right now. In an effort to be apart of the cool crowd, I made these. My take..and of course since my current obsession involves curry (and cilantro), I had to add some to this.

Cutting the cauliflower head into ‘steak’ gives this dish more of a meaty consistency…you need a knife.

The caramelization (whoa, that’s a long word) that comes from roasting makes fireworks in your mouth. The depth of flavor that is brings to the cauliflower – that can be somewhat bland – is bland no more!

Love this picture. Look at the detail!

Roasted Cauliflower with Spiced Coconut Milk

Enough for 2 heafy portions.

Ingredients:

  • Olive Oil
  • 1 Cauliflower head
  • 1/2 can coconut milk
  • 1 heaping teaspoon ground Garam Masala
  • 1/2 teaspoon cumin
  • 1 squirt of Sriracha
  • pinch of each salt and pepper
  • 1 large pinch of freshly chopped parsley

Method:

Preheat oven to 400 degrees. Olive oil a sheet pan with sides.

1. Cut the end with the leafs off of cauliflower head. Cut into ‘steaks’, approximately 1 inch thick. Place on prepared sheet pan. Put in oven for 18 minutes – or until browned on the bottom.

2. Meanwhile, prepare the sauce. Combine the remaining ingredients (not parsley), in a small saute pan. Whisk to combine over medium-low heat. Once a slow simmer begins and it is heated through, turn heat off. Place cauliflower steaks in pan, one at a time. Flip over to coat each side with the sauce. Repeat until all steaks are coating, adding the steaks to a serving plate.

3. Top with parsley and remaining sauce. Eat right away!

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