Recipes » eggs

Miso Ramen with Tofu & Eggs

Nissa — Fri, 16 Dec 2011 23:14:51 +0000

Serves 6

Ingredients

1 package firm tofu
3 tablespoons miso paste
2 tablespoons mirin
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
1 teaspoon fresh ginger, chopped superfine
1 garlic clove, chopped superfine
5 green onions, sliced thinly
8 ounces ramen noodles 3 hard boiled eggs, halved
½ cup seaweed
Black sesame seeds

Directions

Sear the tofu and cut it into small cubes. Whisk together in a small bowl the miso, mirin, sugar, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock, ginger, garlic and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the ramen and the seaweed and allow the ramen to cook until aldente for about 8-10 minutes. Serve in bowls garnished with hard boiled eggs and sesame seeds.

Poached Eggs and Orange Miso over Baby Bok Choy

Nissa — Fri, 09 Dec 2011 10:39:50 +0000

Serves 6-8

Ingredients

¹/₃ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon rice wine vinegar (lime flavored)
1 tablespoon tamari
2 tablespoons miso
1 tablespoon coconut oil
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium shallot, chopped
1 pound baby bok choy, ends sliced off, leaves loosened
2 tablespoons white vinegar
6 eggs
Salt/ pepper/ nori seasoning

Directions

In a mixing bowl whisk together the orange juice, zest, rice wine vinegar, tamari and miso. Set aside. In a large saute pan heat the coconut oil to medium high and saute the garlic, ginger and shallot until translucent or about 3 minutes. Add the baby bok choy and mix and stir sauteing about 1 minute. Add the miso sauce, making sure to stir so all the baby bok choy is evenly coated. Turn the burner down to simmer, cover and let steam for about 3-4 minutes. Turn off burner and leave lid on. In the mean time, heat a large pot of water to a boil and add 2 tablespoons white vinegar. Reduce heat to a simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into center of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on a plate when done. Place the baby bok choy mixture on a plate and add a poached egg. Season with salt, pepper, and nori seasoning.

Late Garden Summer Frittata

Nissa — Wed, 24 Aug 2011 16:14:05 +0000

Serves 8

Ingredients

3 tablespoons olive oil
1 medium red onion, chopped medium
1 medium zucchini, chopped small
1 cup broccoli florets, small
1 medium carrot, chopped small
10 eggs
2 tablespoons fresh marjoram, chopped
2 tablespoons fresh thyme, chopped
¼ cup fresh chives, chopped
½ cup grated parmesan cheese
½ cup cherry tomatoes, halved
Salt
Freshly ground pepper

Directions

Preheat oven to 350˚F.

In a large cast iron pan over medium-high heat, add olive oil and onions and sauté until tender and golden, 5-7 minutes. Add the zucchini, broccoli and carrots and continue to sauté another 5 minutes. In a small bowl, beat eggs and add herbs, parmesan cheese and season with salt and pepper. Turn cast iron pan down to medium and pour in eggs and start to move eggs around to start cooking them, once eggs start to set, add the cherry tomatoes arranged neatly on top throughout the pan. Place pan in the oven until eggs set, about 15 minutes. If eggs are still runny on top, turn on broil and cook for 3 more minutes.

Summer Garden Portobello Quiche

Nissa — Fri, 12 Aug 2011 03:22:37 +0000

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Apricot Plout Almond Tart

Nissa — Fri, 12 Aug 2011 03:00:18 +0000

Serves 6-9

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla been scraped, seeds reserved
10 apricots, pitted and halved
8 plouts, pitted and halved
2 sheets of puff pastry, white or whole wheat
Apricot syrup

Directions

Pre-heat oven to 375°F. Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs, and cream until smooth. Arrange sheets of puff pastry on a greased baking sheet and brush with apricot syrup. Make sure you create sides on the dough on all sides. Arrange the apricots around the dough and pour in the almond filling. Place in the oven and bake for 25-30 minutes or until golden brown. Upon pulling out of the oven brush with apricot syrup while warm.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Honey Lavender Fritters With Fig Compote

Nissa — Wed, 03 Aug 2011 18:45:01 +0000

Makes about 20 -25 fritters

Ingredients

1 pound fresh ricotta, drained
3 eggs, beaten
1 vanilla bean scraped, bean scrapings reserved
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons lavender flowers (fresh or dried)
Oil for frying
Lavender Powder *1 tablespoon dried lavender flowers crushed and mixed with ½ cup powdered sugar
Fig Compote (recipe follows)

Directions

In a large bowl whisk together the ricotta, eggs, vanilla seeds, sugar, baking powder and flour until combined. Mix in the lavender flowers and mix again until the batter is thick. Refrigerate the batter for one hour. Heat the oil in a large sauce pan or fry pan making sure that there is at least 2 inches of oil in the pan to a temperature of about 375 degrees. Once hot drop spoonfuls of the batter in the pan and fry until golden brown, making sure to flip for a total of about 3-4 minutes. Take out and drain on paper towels. Once slightly cool, sprinkle powered lavender sugar over the top. Serve with fig compote.

Fig Compote
Makes 1 cup

Ingredients

1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup lavender syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine

Directions

Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

Nissa — Wed, 03 Aug 2011 18:25:50 +0000

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Ginger Carrot Wholegrain Pancakes

Nissa — Fri, 29 Jul 2011 20:14:05 +0000

Makes 6-8 cakes

Ingredients

1½ cups whole wheat flour
1½ cups 1% milk
½ cup wheat bran
½ cup carrot puree (cooked & blended carrots)
½ cup buckwheat flour
3 large eggs
¼ cup all purpose flour
2 tablespoons lowfat plain yogurt
½ teaspoon baking powder
1 teaspoon grated ginger

Directions

In a large bowl, combine all dry ingredients. In a medium sized bowl, combine all wet ingredients, making sure to break up eggs. Add wet ingredients to dry along with grated ginger and stir. (Place all ingredients in a large measuring cup for easy pour). Heat a large non-stick skillet over medium heat, and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve with ginger maple syrup.

Sweet Corn Aioli

Nissa — Tue, 26 Jul 2011 16:24:57 +0000

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Spicy Corn Fritters with Sweet Red Pepper Sauce

Nissa — Tue, 26 Jul 2011 16:06:39 +0000

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.