Category: Eggs

Chorizo and Chickpea Frittata

Let’s get back into the swing of things shall we?

Tax season? Check. Another CPA exam? Check. Vacation planned? Check.

We’re taking off soon [as in next week] on a road trip. That’s the big trip this year. I realize doesn’t sound nearly as glamorous as jetting off to Europe or Asia for a few weeks, but I really think it’s going to be equally as awesome. I’ve never gone on any sort of significant road trip other than down to California a couple of times or over to Salt Lake City when I was so young that I really don’t remember it. I’ve been to Europe a handful of times now, so it sounded good to dig into a bit of the US for once. The focal points are a few national parks — Teton, Yellowstone, and Glacier — but I’m honestly looking more forward to the quirky little towns we stop in along the way. Let’s be real, I’m not that outdoorsy despite living in the Northwest. The No Reservations: Montana episode kind of inspired this whole thing. Bring on the obscure, the hearty, and the history.

Speaking of obscure and hearty, I really didn’t know what to think about this frittata. I would have never thought to put eggs and beans together on my own, but I put a lot of stock in Food52. The whole eggs and beans thing actually makes a lot of sense. The beans are soft, tender, and provide a whole heck of a lot of fiber to a protein heavy breakfast. Eggs and chorizo will do that to you. The spinach and roasted red peppers really brighten up the whole thing. If I had feta on hand, you can bet that would have been in/on the whole thing. It’s like a fully loaded frittata. The egg takes a back seat holding everything together, and lets the rest of the big flavors take over. It comes together quickly when I’m starving on a weekend morning and want to eat ASAP.

Completely unrelated, I’m really liking Food52’s Burnt Toast podcast. I’m not usually a podcast person, but this one is fun. Random food topics that I wish I could get into conversations with people about.

Inspiration: Food52

Ingredients

  • 1 small onion, diced
  • 2 cloves of garlic, minced or use a microplane like I did
  • 1/2 cup roasted red pepper, diced
  • 1 can chickpeas, rinsed
  • 1/2lb ground chicken chorizo
  • 2 handfuls of spinach
  • 5 eggs
  • 1 teaspoon smoked paprika
  • olive oil
  • salt

Preparation

Brown the chorizo in the pan you’re going to bake your frittata in. Once browned, remove the chorizo but do not drain the grease. Add the onion. Sauté for 5-10 minutes until the pieces are soft and fragrant. The edges might start to brown and that’s a-ok. Add the garlic and stir for about a minute.

Add the chorizo back along with the chickpeas, roasted red pepper, and the smoked paprika. Stir to combine. Add the spinach. Stir to combine. The heat from the pan should start to wilt the spinach.

Turn on the broiler on high. Whisk the five eggs in a small bowl. Pour the eggs into the pan and stir so it’s fully distributed throughout. Stop stirring and let it sit for a couple minutes. When you jiggle the pan the eggs should be mostly set.

Place the pan into the oven. Cook the frittata for a couple of minutes until the top is set and starting to brown. Remove from the oven and allow to cool a bit before cutting. It can be served from the pan or inverted onto a serving plate. Slice into wedges and serve.

 

Thai Basil Pork

My first full weekend without work was equal parts good and bad. Saturday felt like Sunday the whole time, but it obviously wasn’t. We checked the box on several big pieces to the new patio out front. Bistro lights were hung. Outdoor furniture has been purchased. More plants have found homes. There are only a few things left to do. Regardless we spent a lot of time outside eating. It’s the new favorite place in the house. Get ready for a lot of food photos from out there. It’s going to happen. Sunday was spent watching a lot of football [soccer], studying, and a whole lot of my body fighting some sort of congestion crap. Not the perfect weekend, but I’ll take it.

This stir fry has become the new curry in this house. I make it all the time. When we don’t know what we want to eat? I make this. If I managed to have some time in the kitchen during busy season? I made this. The first meal back in the kitchen? This.

It started out as this Thai Basil Chicken recipe, and it’s morphed into what it’s become for me now. I don’t measure much anymore; it becomes an shake of this and a dash of that. The overall foundation is there. There is always a fried egg. There is always white rice. The bottle of fish sauce is always on the table. I add it to the stir fry and then again when it’s on my plate or in a bowl. My love of fish sauce is strong. I tried using a defrosted chicken breast once. Don’t do that. It was way too watery. I’ve tried ground chicken, which is good, but kind of bland ultimately. I ended up with ground pork because it’s cheap, already cut up into small pieces, and imparts a lot of flavor with it’s fattiness without being too greasy. Since New Seasons the fridge doesn’t have Thai chilies or Thai basil, it’s jalapeños or serranos and regular basil. It’s still very good, and still very worth it.

Inspiration: Eating Thai Food

Ingredients

  • 3/4lb ground pork
  • 2-4 small jalapeños or serranos, depending on your spice tolerance, sliced
  • 1-2 large handful of basil leaves
  • 5 cloves of garlic, sliced thin
  • 2 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons fish sauce, plus more to taste
  • olive oil
  • fried eggs and rice for serving

Preparation

In a large skillet, heat a couple teaspoons of olive oil on medium high heat. Add the garlic and jalapeños or serranos. Stir often. You don’t want that garlic to burn. Burned garlic sucks. Once it gets hot and fragrant, add the ground pork. While it browns, whisk together your sauce ingredients and sugar. Once the pork is cooked, if there is a lot of grease, drain it. It happens every two or three times for me. It totally depends on the pork. Add the pork back to the pan. There should be no need to turn the heat back on. Stir in the sauce and the basil. Stir until the is basil starts to wilt. Serve with rice and a fried egg.

Chorizo Breakfast Tacos

Breakfast tacos don’t seem to get the love they should. Most people talk about their burrito counterparts almost exclusively. Most restaurants pay homage to the burrito. I don’t understand why exactly. Once I saw the other side, I’m beyond interested.

There is a New Mexican restaurant, Pepper Box, that recently opened a brick and mortar from their food cart beginnings. Their breakfast tacos are to die for. The tortillas are fresh and handmade. The chorizo is the things dreams are made of. The potatoes are the perfect crispy exterior and pillowy interior. The eggs are scrambled in the right shape and texture. You can choose your New Mexican chile [green always for me!]. They’re gigantic, flavorful, and perfect. I eat two because I am a glutton for punishment. I justify it with one chorizo and one farmers breakfast with all the vegetables. Equally awesome, just different. They have plenty of other things, but I can’t get over the tortilla, chorizo, and chile sauce. I could eat them every day.

These chorizo breakfast tacos are no where near as good as Pepper Box. They’re good in their own right, but just different. The key is finding really good chorizo. I bounce between the chicken chorizo at New Seasons and the chorizo from the Mexican market down the street. Two distinct flavors. The chicken chorizo is less greasy so that’s a big determining factor when I’m cooking it with other things. I took some time to boil the potatoes so they’d cook faster in the skillet. They gladly soaked up the chorizo flavor. I scrambled the eggs with everything out of laziness. You could get bigger chunks of egg cooking it separately and then adding it after. A bed of arugula is bright and peppery and Mexican crema is a cool, mellow contrast to the spice going on. You could add cheese or salsa or avocado or whatever your heart desires […or you already have in the fridge].

Ingredients

  • 1 Yukon gold potato, diced evenly
  • 1/2 yellow onion, chopped small
  • 1/2lb ground chorizo
  • 6 eggs
  • 6 tortillas
  • arugula
  • crema, cilantro, salsa, cheese, avocado, for serving

Preparation

Put the chopped potatoes in a pot and cover with water. Bring to a boil and cook for approximately five minutes or until they pierce easily with a fork. Drain and set aside.

While the potatoes cook, heat a skillet on medium high heat. Add the onion. Cook for a few minutes until the onions start to soften. Add the chorizo the chorizo. When it’s almost done, add the potatoes. Sauté the potatoes in the chorizo. Let each side of the potato sit for a couple of minutes before stirring so the edges get crisp.

Whisk the eggs together in a bowl. Season with salt and pepper. Reduce the heat to medium low and add the eggs to the pan with the potatoes and chorizo. Cook for a few minutes until the eggs are set. On eat tortilla add a small handful of arugula. Divide the eggs equally on a tortillas. Top with crema, cilantro, and any other items you have.

Samosa Hash

I finally made a point of going to the Wednesday farmers market to pick up some eggs. I also picked up some beautiful red and white dahlias. That’s not really the point. The point is eggs. The whole interaction made going for this special egg mission totally worthwhile. The older gentleman sitting at his table of eggs leaped to his feet and thanked me for dressing up to attend the market. I was at lunch during office hours, so I was rocking a pencil skirt, blouse, and heels. I told him it was the least I could do. He picked his favorite dozen of his stock, and promised that I’d enjoy them. You can’t get that kind of interaction at the fridge New Seasons. Flattery will get you everywhere with me.

And I do enjoy them. I love any excuse to use them.

This hash is paleo if that’s your thing. It’s not my thing. I just happen to like all of the ingredients in the bowl. I feel like rutabagas don’t get enough love. They always sit in the produce shelves next to the turnips [which always make me do a double take when I’m trying to make sure I grab one versus the other] and snap peas, and most people walk past them for broccoli or the leeks. The spice mixture is out of this world, too. Curry powder, cumin, and cinnamon. Using coconut oil versus the bacon grease doesn’t hurt either.

I ended up making the whole batch of hash and just added eggs as necessary for each meal.

Inspiration: Paleo Cupboard

Ingredients

  • 8 eggs
  • 1lb ground chicken
  • 1/2 cup coconut oil
  • 2-3 teaspoons cayenne powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 5 tablespoons curry powder
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 4oz can roasted green chilies
  • 1 rutabaga, diced
  • 2 cups fresh spinach

Preparation

Make sure you cut the vegetables in a uniform size so everything cooks evenly.

In a large heavy skilled, heat the coconut oil on medium-high heat. Add all of the spices, stirring so the coconut oil is absorbed. Stir often. It’ll start smelling awesome. Add the onion, garlic, and green chilies. Sauté for a couple minutes until the onion starts to soften. Add the ground chicken, breaking it up as it cooks. After a minute or two, add the rutabaga. Evenly distribute and cover. Reduce the heat to low. Simmer everything for a good 10-15 minutes until the rutabaga is tender. Stir occasionally so nothing sticks. Add the spinach and stir until it wilts. Season with salt and pepper.

Cook as many eggs as you need, two per person. Poach ’em for all of that yolky goodness.

Chicken and Mushroom Soba Noodle Soup

Are you adept at eating with chopsticks? Do they intimidate you? I don’t know at what point I became okay with them. I never remember eating with them when I grew up. I’m pretty sure we didn’t. The hole-in-the-wall Chinese restaurant I grew up with [which remains my favorite to this day] doesn’t have them I’m pretty sure. They’re not a Chinese thing anyway, are they? Seriously, though, I have no idea when I started eating with them, and I sure as hell don’t have any idea how I learned how. I’m certainly not a pro. I don’t like to use them while eating soup with mixed company. There is always that irrational fear that I’m going to fling a piece of pork out of my bowl of pho into my neighbor. Maybe that’s what keeps my skills in check. I know better than to eat soup at work as it is. I always leave with equal parts of the soup on my top as I do in my mouth. I accept defeat immediately.

At home is fair game. I finally got a bunch [thanks, mom!] to use to my hearts content, and since I’m not making sushi anytime soon, I’ll make soup. At least then I can wear my pajamas apron to prevent any messes. Roma will wait patiently on the couch for the second we’re done so she can come slurp up whatever made it to the floor. There’s always something.

This soup is easily my favorite soup to date. I’m particularly proud of my poached egg skills [again, thanks mom] as they were the perfect texture. No complaints as I gulped down three bowls of the stuff. Sometimes that just has to happen. If you don’t mind throwing down, the more exotic the mushroom, the better. I couldn’t justify rehydrating a ton of porcini, so I picked up a bag of frozen mixed mushrooms and a bunch of fresh sliced crimini mushrooms. It’ll do. Between the mushrooms and the poached eggs, the chicken is a total after thought, but keeps the soup filling. Loved this stuff.

Inspiration: How Sweet It Is

Ingredients

  • 1lb boneless skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • 2 garlic cloves, minced
  • 12oz crimini mushrooms, sliced
  • 10oz frozen mixed mushrooms
  • 32oz chicken stock
  • 8oz soba noodles
  • 6 green onions, green and white parts sliced
  • 4 eggs, poached
  • salt and pepper
  • chili flakes

Preparation

Season the chicken with salt and pepper. Bring your soup pot to a medium high heat before adding the chicken in a spread out, even layer. Let it brown on each side. Remove the chicken to a plate and set aside. Reduce the heat to low and sliced shallot, mushrooms, and garlic. Stir to coat in remaining olive oil and chicken drippings. Cover with a lid and cook 5-6 minutes until the mushrooms are softened.

Add the chicken and stock the pot. Bring everything to a boil and add the soba noodles. Cook until the soba noodles are cooked through. Add all of the green onions. Taste the broth and add salt, pepper, and chili flakes accordingly. Ladle out soup into individual bowls and top with a poached egg and more chili flakes.