Eggs.

I love eggs.
Love Love Love.
As my dear friend Kelly says, "If you have an egg, you have a meal." Amen sister.

My favorite way to eat them changes about once a month. My new favorite combo is

-kale
-summer squash
-Vidalia onion
-fresh garlic
-quinoa
-salt, pepper, cayenne, cumin

Boom.
I tried to take a picture of it but the photo doesn't do it justice.

This combo was inspired by a bulb of garlic given to me by my student Michael. He brings me the most delicious apples along with other goodies and this head of garlic is exceptionally delicious as well. They say garlic is best for you when eaten raw, so I don't add it in until the last minute.

Sauté diced onion, kale and summer squash (SEEDS REMOVED!). Add in chopped fresh garlic and immediately crack eggs into pan, turn heat on low, and when eggs are nearly finished add in cooked quinoa (which I have usually seasoned with curry, turmeric, cumin, garlic, lemon).

This is so plate-licking good, so prepare yourself!

Wanderers Brekky.

 

I might not be in South America, or Central America, or in Asia...but I've been maintaining my morning meals from abroad. Whether its a Quinoa + Egg scramble and kale, or some Mediterranean CousCous with raisins, almonds and hardboiled eggs...I begin most mornings with eggs (fried, poached, scrambled or hard-boiled) and a grain (rice, cous cous, quinoa). There's usually an avocado involved, and sometimes some kind of bean or legume...oh yes, and always Sriracha hot sauce [which reminds me of the homemade 'sambal' everything is served with in Indonesia]. I eat most meals with a tablespoon and a fork, using the fork to push the food onto the spoon - the proper Asian way. Food has always been one of my favorite aspects of travel, and coming home later and recreating the dishes I've had is always a ton of fun. Though my Dad sits next to me and says "ew" every five seconds as I'm eating my creations from overseas, I enjoy every bite. *My dad is a meat + potatoes kinda guy, who only eats bacon and eggs for breakfast, or make some pancakes. Anywho, this mornings creation was a Central American/Asian bowl of goodness. In the fridge I had: 

1/4 Onion, diced

1/4 Red Bell Pepper, diced

1 Jalapeno, seeded and diced

               **sautee in a skillet

Rice (just a small handful, I prefer the mix to be mostly veg + bean)

1/2 cup Beans (today I had Kidney beans)

A handful of Corn 

Fresh cilantro

            **throw into the skillet after the veggies have cooked for a bit

Then I season it with a bit of garlic, salt, pepper, and Sriracha. I serve some finely sliced cabbage alongside [that I tossed with a touch of lime juice] for some clean, crisp crunch.

Finish it off with a perfectly fried egg on top, and extra Sriracha hot sauce too!!

Quinoa + Eggs

Okay, so I realize that this doesn't LOOK crazy appetizing, but its fucking amazing. Thanks to my friend Brie for introducing me to this epic paring of two of my most favorite foods. I almost always have cooked quinoa in the fridge...I put it on salads, in wraps, and sautee it with veggies and such. But this is my favorite incarnation of this delightful, fluffy and healthy grain. 

I began by sauteing some leeks (from the garden) in a skillet. You could always use onions or shallots if you'd like. Then I put a few big spoonfuls of the cooked quiona into the skillet, married it to the leeks and then I poured two eggs (which I beat first) over top. The eggs almost act like a glue, making a somewhat loose "patty" of the quinoa. I scrambled it around the pan, added some cumin, salt, pepper, and red pepper flakes. I served this 'omlette' over some kale from the garden, some sliced tomato and avocado, and I finished it by sprinkling it with raw hulled sunflower seeds. Oh yeah, and I topped it with some tahini dressing (if you don't make it yourself, a delicious one available at the supermarket is Annie's GODDESS Dressing).  ENJOY, and big thanks to Breezy for the inspiration <3

Green Eggs + Quinoa Porridge

Heart-Attack In A Skillet AKA "The Kitchen Sink", and Quinoa Porridge

@ Green Eggs Cafe

Drove up to Philly the other day to have brunch @ Green Eggs Cafe {1306 Dickinson Street, Philadelphia, PA}. It was goddamn delicious!! Homemade, amazing ingredients...and cooked with love. My friend, who was hungover, had "The Kitchen Sink" : Two eggs scrambled with cheese, our signature potato, peppers, and onions, topped with homemade jumbo biscuit and country sausage gravy in a cast

iron skillet , and I had the Quinoa Porridge : Agave nectar, cinnamon, cardamom, golden. raisins, cream, and

fresh berries. Everything was perfect. The restaurant is cute to boot, the service was great, and the presentation of the dishes were delightful. I love the idea of porridge, but the consistency of it always throws me off and makes me feel like I'm a senior-citizen who wears dentures. Ew. I loved the earthy texture of the Quinoa amoungst the cream. I loved how the tartness of the fresh berries cut the sweetness of the agave, and my tastebuds danced around to the presence of cardamom + golden raisins {two of my favorite ingredients in Indian cuisine}. I love love loved Green Eggs, and I look forward to a return trip.

I googled quinoa porridge recipes and found one...check it out, try it out, and enjoy!

Benefits of Quinoa:

It is gluten-free, high in calcium, iron, lysine, vitamin E and several B vitamins while also being low in fat and sodium. Not to mention, it is considered by some to be the perfect protein due to the presence of all 8 essential amino acids needed for tissue development in humans. Other grains can't even boast half of the protein of quinoa! Just four ounces (about 1/2 cup) per day provides a child with all their needed protein intake for one day.

Quinoa tastes great hot or cold. Cooked quinoa is excellent in soups, stews, salads, stir fries or casseroles. This impressive seed brings great texture and a nutty, delicate flavor to any dish. The good news for busy home cooks is that quinoa cooks very quickly, usually in 15 minutes or less, and can be infused with flavor as it cooks just like rice or couscous. Try cooking your quinoa in fruit juice or your favorite stock when serving as a side dish or dry roasting the seeds in the oven when throwing into a cold salad.

Quinoa Porridge

1/2 cup uncooked quinoa
3/4 cup water
3/4 cup milk (skim or soy preferred)
1 tsp cinnamon
1/2 tsp cardamom
Dash of sea salt
1/4 cup raisins
1 tsp plain or vanilla yogurt
2 tsp agave nectar plus more to taste
Chopped fruit and nuts if desired

*Serves one hungry person or two people if you add toast and fruit.

Combine quinoa, water, 1/2 tsp cinnamon, 1/4 tsp cardamom, salt and 1/4 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the liquid has been absorbed. Add the remaining 1/2 cup of milk, cinnamon, cardamom and the raisins and allow to simmer for about 5 minutes or until it reaches a thick consistency. Add agave nectar and yogurt; stir to combine. Serve in a bowl or mug with some sliced or whole berries and an extra drizzle of agave nectar on top.

{http://www.examiner.com/cooking-in-philadelphia/keen-for-quinoa-porridge}

CAM and EGGS

Shawn made CAM and EGGS for a post-surf breakfast. It's called CAM and eggs, because Cam is one of the guys who lives here and he taught Shawn how to make it. It sounds random, but it is SOOO SOOOO SOOO delicious.

CAM AND EGGS:
-plantains
-onion
-butter
-eggs
-tortilla
-hot sauce

Sautee diced plantains and a little bit of onions in butter until browned
Add in eggs and scramble
Serve in a tortilla -- top with some hot sauce.


SOO Good. Muy deliciouso