Latest Ashram Breakfast

1. Add ghee (latest fav is niter kibbeh which is ghee flavored with garlic, ginger, onion, turmeric, cardamom  cumin, fenugreek, cinnamon and cloves) or other fat to small pot that you might cook rice in.
2. Once ghee is hot, add sliced leeks.
3. Stir and saute after a little bit, add a cup or less of white basmati rice.
4. Add 1/2 a vegetable bouillon cube and mix up.
5. Add enough water to cook rice (usually less than you think) and bring to a boil.
6. Add sliced kale on top and 2 raw eggs.  
7. Cover and bring to a simmer, cooking about 10 - 13 minutes, depending on how you like your eggs.  (Lately I like them pretty stiff.  If you like runny eggs, give rice about 3 to 4 minutes before adding kale and eggs.
8. Simply scoop into a bowl.  I like a little white balsamic vinegar sprinkled on.  And salt.

Pan Baked Eggs with Sun Dried Tomotoes and Dill

I know that I have mentioned my favorite Cutco pot before. When cooking for 1 or 2, I would choose this pot over all my All Clad, Creuset and other fanciness any day.

1. Mince up 2 slices of bacon (optional) and begin cooking in the Cutco pan or equivalent.
2. Mince a little red onion.
3. When bacon done, remove and leave desired amount of grease, or simply start with another fat like olive oil.
4. Cook onions for a little bit, add Mexican oregano or other herb of choice and add 5 or so perfectly dried Sun Dried Tomatoes from Farmer and the Cook. Stir to coat the tomatoes in oil.
5. Crack four eggs onto of the onions and sun dried tomatoes. Cover and set timer for 6 minutes.
6. Poke at yokes to check for "doneness". (Lately I like my yokes cooked and semi firm).
7. Remove from heat and using your Cutco spatula, cut into pieces and remove from pan.
8. Sprinkle with bacon if using. Sprinkle with Olivia's amazing dried dill, maybe some fresh ground pepper and or her latest smokey paprika salt.

Steamed Eggs with Chard for 2

Tree Bernstein fed me breakfast the other day.  She made the eggs like this.  I was enchanted.  So yesterday I made the eggs like this.

1. Slice and wash a 1/2 a bunch of chard from Steve's Gozo Farm.  (I imagine that any green would do). 
2. Turn heat on under a largish pan and add the chard.  Add a little water, cover and start to allow the chard to steam.
3. Once chard is wilty, crack 4 eggs into the chard individually and separated so they cook solo.
4. Cover pan back up.
5. Not much longer and the eggs will have steamed and cooked perfectly.  Serve the egg and chard with delicious toast from Farmer and the Cook.

Fried Rice, Again!

So tonight, made the fried rice with:

shallots, scallions, carrots, celery, bok choy, kale, basil

so good.

Fried Rice with Greens

I often will get into "kicks" in cooking. This is one of the reason I do really well on the Ayurvedic Cleanse cuz I love the ritual of the same meal.

Today I give thanks for the Superbowl. I came home to an empty house for the first time in about 4 months. The boys are off watching the game in East End. I was giddy with delight when I realized the gift.

And I made some fried Rice which is my new favorite thing to eat.

1. Mince up some red onion
2. Mince up some turnip greens, bok choy, kale or chard or a combo. (Tonight I was lucky enough to have turnip greens which are my favorite and baby bok choy from B.D.)
3. Add some olive oil (or other favorite fat) to a non-stick pan and raise the heat
4. Add some red pepper flakes or other spice.
5. Add the onions and saute for a while then add the greens
6. When greens are wilted enough, add some leftover rice from the fridge, breaking up the clumps. (I bet this would be so good with brown rice!). Mix and allow to "brown". Eventually mixing in some Tamari Soy Sauce.
7. Beat 2 eggs in small bowl.
8. Push rice to the side and pour eggs into pan. Allow eggs to cook for a little bit before you start pushing them around. Eventually mix into rice and use your wooden edged spatula to break up the clumps.
9. Fresh ground pepper and a little soy sauce on the side to taste.

Enjoy your quiet house.

Refridgerator Fried Rice

We returned from a hike and we only had one egg left. Starving and reliant on what was in the fridge, here is what we made:

1. Mince up the 1/2 yellow onion left over from last night's dinner
2. Mince of some of the 2 stalks celery you left out from last nights dinner
3. Mince up some of the left over packaged Lassen's ham
4. In a small non stick pan, heat a little olive oil or other fat and add the above ingredients
5. When soft, add the rice left over from Chinese food on Friday. About a generous cup. Saute until starting to brown. Grind lots of pepper into mixture.
6. In a small bowl, whisk up egg. Push rice aside and allow egg to start to fry. Then eventually ix into rice and toss and continue to fry. Add some soy sauce. Continue to cook until egg are sufficiently dry. Serve.

This was ridiculously tasty.

Onion and Potato Fritata

The key to making this is to have too many onions and potatoes. I use an All Clad Stainless Steal Saute Pan that can easily go from the stove top to under the broiler. This was the first pan Eric got for me when we started kicking it together.

1. In olive oil, saute up a big sliced white onion. (I have a preference for the quarter round slice). Remove onions from pan and put in a big bowl.

2. I add too much olive oil to the pan and then saute up thinly sliced potatoes. Adding chopped rosemary tastes really good. Do not crowd as they will not fry up nicely. I like them almost crispy. As cooked, remove with slotted spoon and add to onions. Last night I had 3 batches (4 small yellow potatoes) of these to get enough.

3. In a small separate bowl, whip together 6 eggs. Pour eggs over mixture and combine. Judge the ratio and add another egg if you need to, keeping in mind that the less eggs to potatoes and onions, the better. Add salt and pepper.

4. Heat up the reaming olive oil in the same pan over high heat and pour egg mixture in. Give a chance to set, then turn heat down to low. This next part seems to always take about 12 minutes. (At some point here, preheat your broiler). I like to use my favorite Cutco knife spatula to go around the edge. If the fritata pulls away easily from the edge, then it's close to done.

5. Grate some Parmesan over the top of the egg dish and stick it under the broiler until the top is a nice golden toasted brown.

6. You can serve it right out of the pan, or loosen the firtata with a knife and then flip it onto a plate and then onto another plate so the pretty golden brown side is up.

Last night I served this with a Salsa Verde (garlic, capers, anchovies, mustard, red wine vinegar, parsley, olive oil, salt and pepper) sauce, herb jam, and tomato jam. A sour creme chive sauce can also be good. Sometimes Eric and I will have something like this with a simple green salad for dinner.