A Hearty Brunch: Asparagus-Potato-and-Tomato goodness……with two sunny-side-up eggs!

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I love having time in the morning to make a good breakfast that ties me over through a good portion of the day…..and Saturday was the day for me to take a good look in my fridge and see what I could incorporate into a healthy yummy breakfast.

Having purchased a bunch of asparagus earlier in the week, I took that out, one potato, one tomato and two eggs….peeled the potato and made thin slices using a mandolin, fried them in a small pan for a few minutes with half a chopped onion and a dash of sea salt and freshly ground peppercorn, and then placed two eggs in the same pan….can I say that it was absolutely delicious and fulfilling? Two slices of wheat toast made this a great brunch start to my day.

What did you make yourself for breakfast today?

Tomato, Carrot and Onion Couscous…..with Chicken and a Zucchini side dish, accompanied with a Bacon Cheese Biscuit!

ImageIt was the perfect afternoon to make some home-made comfort food!

I took one tomato, four carrots and one large onion, chopped them all and broiled them with extra virgin olive oil and balsamic vinegar for about 10 minutes.  Then they went into a pot with one 28 oz. can of crushed tomatoes, along with some sea salt and pepper, and about two cups of low sodium chicken broth, and allowed it to cook for at least one hour for the flavors to come together.  In the meantime, I took chicken thighs, and broiled them covered in that vegetable mix for approximately half an hour, till the chicken was cooked through completely.  Found a box of couscous, which was placed in a pan and covered with approximately one cup of the vegetable mixture; the couscous cooked rather quickly.    

While the chicken was cooking, I took out two cups of all purpose flour, 1 tablespoon of baking powder, 1/4 cup of chopped unsalted butter, 3/4 cup almond milk, 1 cup of shredded cheddar cheese and about 1/3 cup of parmesan cheese and mixed it well.  Lightly tossed some sea salt on top of the mix and a dash of black pepper and kneaded the mix well together, and then with a rolling pin, rolled it out and decided to make unstructured biscuits and just took pieces of the mixture and stretched it out with my hands. No cookie cutter for this cheesey biscuit!

The best part of this meal? I’ve got left-overs!!!!!!!

 

 

 

Orange Chicken cooked in a Balsamic Vinegar & Whisky Tomato Sauce

ImageStill wondering what kind of a dessert I will make this weekend for Mother’s Day, I knew that before coming up with a new dessert recipe, I’d have to feed myself a meal, so surfing through the fridge, opted to try making something different to cook chicken in:

tomato sauce

James Dean whisky

1 orange

balsamic vinegar (the good kind!)

I made a sauce of sorts with the ingredients previously mentioned and the chicken went on top…..cooked it well through for at least a good 20 minutes, till it was amazingly aromatic.  I don’t drink whisky, but I love using it for sauces…it just brings a new flavor profile to the chicken and the aroma coming from my kitchen was making me drool……

So while the chicken cooked, I sliced eggplant, breaded it into a Panko-parmesan mix, with a bit of salt and pepper, and broiled it with a slice of tomato on top.  Took the remaining cup of Valencia rice, and cooked it in two cups of low salt chicken broth, and after the chicken cooked through, took some of the sauce and put it in the rice…..dare I say that the rice was absolutely yummy?  It was……amazingly delish!

 

Decadently Delicious Sriracha-Bourbon Sauce for Meatballs….or baked French Fries….or Eggplant….and just About Anything!

ImageWait till I tell you just how easy and simply absolutely lick-your-plate-deliciousness is my new Bourbon-Sriracha Absolutely Rocking Sauce for meatballs…and just anything else that you’d like a tomato based sauce with…..

1 cup of ketchup

1/4 cup bourbon….I used Jimmy Beam

1/4 teaspoon Sriracha sauce

I placed these three ingredients in a stovetop pot and allowed it to simmer for a good ten minutes, while I made simple meatballs, just seasoning them with grated red and jalapeno peppers, salt and a dash of pepper.

If you are using sriracha sauce for the first time, be very careful for “tasting” purposes.  This is a very hot sauce so a little bit goes a long way.

After transferring the meatballs to the simmering sauce, I started breading the eggplant and the tomato, chopped the potatoes and using extra virgin olive oil as a base, placed these vegetables to broil on high for approximately 4-5 minutes each side, sprinkling just a dash of kosher salt and pepper on top.

I just have to say that there was no way that I was going to just use ketchup on those baked fries….I used some of the Bourbon-Sriracha sauce on top of the baked fries, on top of the eggplant and with tomato….it is just so absolutely delicious that I could think of using this on just about anything, including meatloaf…and possibly a vegetable lasagna……yum…doesn’t that just sound amazing????

Stay tuned for the next recipe with leftover sauce!!! Could be a dessert……

 

Salmon with Tomato Aioli with Asparagus, Broccoli, Portabella Mushroom and Grape Tomatoes – Severe Yum Factor!

1-15-2013 1500It’s a brand new year, with plenty of opportunity to make wiser choices in what to eat for dinner…what better than salmon with a light tomato aioli, accompanied with a mix of asparagus, broccoli, portabella mushrooms and grape tomatoes tossed with extra virgin olive oil, kosher salt and fresh lemon juice?

Did you know that salmon is one of the best “heart healthy” meals that you can have? Mix in some green veggies, with lovely antioxidant tomatoes, and you have one sublime meal that not only tastes delicious, but is great for your waist line and for your heart!

Simply delicious Saturday Brunch……Red on Yellow!

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Woke up super early so went rumaging in my fridge to see what I could throw together for a healthy and delicious breakfast.

Started off with two eggs, a little salt and pepper, and chopped one tomato and half of a red pepper. Topped my mix  with one tablespoon of grated parmesan and about 2 tablespoons of grated sharp cheddar cheese. Mixed it up well and Voila! – my Red & Yellow Scrambled Eggs…..so delish!

Not only did I want to use veggies, but I just adore fruit, so I found I had canned pineapple tidbits and one pear. Took half a flatbread and placed sliced pieces of pear on top, drizzled a little honey and sprinkled ground ginger on top. It went into a 375 degree oven for just a few minutes.  In the meantime made mini biscuits and topped them off with a tablespoon of the pineapple tidbits. 

While the eggs cooked, I made myself a cup of Nespresso coffee….and let me tell you…..totally delicious breakfast!

 Have a wonderful Saturday!!!!

Gabi