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Super easy: Sungold Omelet and Pork Fried Rice

I made a couple of tasty and healthy dishes this past weekend that I wanted to share with you all.

Chef JimFirst, since we had two pints of sungold cherry tomatoes from our CSA, as well as a wealth of basil, I had an idea. I heated some olive oil in a large nonstick skillet over medium heat, threw in a handful of the sungolds, shook the pan a few times and let them roast for a minute or two. Then I scrambled 3-4 eggs with salt and pepper and poured those into the pan. I swirled the pan around a bit and once the eggs were just about set, threw in a couple tablespoons of feta cheese, and a sprinkling of chopped basil. I cooked for another 30 seconds or so and then transferred to a plate, cutting the omelet into two servings (you can also use more eggs and cut into four wedges).

Chef JimThe other thing I had a taste for was fried rice. I like to make mine with pork, but it’s always difficult or next to impossible to make the kind of red-tinged barbecued pork you see in Chinese restaurants. So I did the sensible thing and picked up a container of roast pork at our local Chinese takeout joint. They call it “boneless spare ribs,” but it’s basically strips of barbecued roast pork (and it’s freaking delicious). So here is how I made my fried rice–I took a bag of frozen bag brown rice from Trader Joe’s (this is the best tasting quick brown rice you will find anywhere–I guarantee it), nuked it for three minutes and set the bag aside. I heated a couple tablespoons of canola oil in a large nonstick skillet with a splash of sesame oil. I threw in some finely chopped onion, carrots, sweet pepper, shelled edamame, and a small bit of minced fresh ginger — and stir fried that for 3-4 minutes. Then I dumped in the cooked rice and maybe 1/2 cup of diced roast pork and stir fried for another minute. Then I added a few sprinkles of Kosher salt, some shakes of black pepper; and a sprinkling each of teriyaki sauce, soy sauce, and Korean barbecue sauce, stirring for about a minute. Meanwhile, at about the same time I added the sauces, I heated a small nonstick skillet sprayed with cooking spray, and dumped in one scrambled egg. Instead of stirring, I just let that set, and slid onto a plate, cutting into small pieces and adding to the fried rice, stirring another 30 seconds and then sprinkling with chopped cilantro. After dividing among two plates, I sprinkled mine with a few drizzles of chili oil.

You can make this rice with whatever you have on hand. Green onions are typical but I don’t like them and they don’t like me. You can also use peas, corn, bok choy or whatever you can find. It’s fun to try different combinations, but trust me — the pork is what makes it. My wife says it’s better than takeout, and who am I to disagree? So maybe you should try it and see if you like it too. But I already know you will.

Mmmmm breakfast

I’m especially hungry today, probably because I ate cereal for breakfast. Carbs of any kind make you want to eat more carbs. But here is a photo of what I ate yesterday:

Do you see a face? I kind of see a cartoon martian face, albeit one without a mouth, or maybe the bread is like a tongue sticking out. Let me know what you think it looks like, as I know you’re feeling creative today, right?

As for what it tasted like? Delicious. It’s a slice of Trader Joe’s whole wheat toast (a really great whole grain bread that has no chemicals or annoying preservatives), with two turkey sausage patties, topped by two sunny-side up eggs. And I will say this–I wasn’t craving carbs an hour later.

Bacon and egg torpedo

Sometimes you just gotta eat a pile of bacon. I didn’t know what I wanted for breakfast this morning, and pulled out some bacon. I took four thick slices out and cut them in half, and put them on the bacon tray. So that meant 8 short slices of delicious bacon. Now what? I spotted some hot dog rolls, and then it came to me–a little sub of sorts…..a torpedo. Of course, sometimes you have to accent the bacon with a scrambled egg, and you have to then accent that with cheese. So I stacked the bacon on the bun, put the egg on top and the cheese on top of that, and closed it up.

Bam–the bacon and egg torpedo. If I would have thought about it, and if I wasn’t so hungry that I didn’t have time to look for them, I would have thinly sliced up some jalapeno too for some good, clean heat. But hey, it was still pretty good.

More pizza and eggs

Chef JimI recently whipped up a kickass omelet using cut up pizza as the filling. It’s a combination that I’m not sure why it’s not done more. So when I was in upstate New York last week visiting family, and had the most awesome pizza from Bud’s Place, I commented that this pizza was so good, I might have to have it for breakfast with my eggs in the morning. And I wasn’t joking.

So the next day, I heated up a slice of pizza (my sister showed me that the best way to re-heat pizza is in a frying pan, and she was right). Then I fried an egg, sunny side up, and slipped that right onto the pie. Pure heaven. Seriously, I wasn’t hung over but if you can think of a better hangover food combination, tell me what it is.

Man, I’m hungry now. I wish I had some pizza on hand!

Low carb doesn’t have to suck

I am in need of having to shed a few pounds again, this time more than ever…oops.

So I’m eating low-carb again for a bit….and started this morning with this creation I came up with on the fly–an overeasy ham omelet. Here is how you do it….

Heat a medium nonstick skillet over medium heat and spray with cooking spray. Put two thin slices of ham in the pan and cook for 2-3 minutes, flipping every 30 seconds until crispy. Then crack an egg over each ham slice, sprinkle with salt and pepper and let cook for about 2-4 minutes, or until whites are almost all opaque. Then gently flip the ham slices over each egg yolk as if it were an omelet. Cook for another 30 seconds and serve.

My yolk was still runny, exactly what I wanted to achieve with this. And with the crispy ham, it was perfect and made me feel like I wasn’t even eating what you might call “diet food.” Give this one a try, especially if you’re doing South Beach or something similar.

Maple cheddar

Okay, so if you don’t live in Wisconsin, this might be a bit more difficult to relate to. But on a recent visit to the most awesome Brennan’s Market, I came across a new flavor of cheddar–maple cheddar. It’s cheddar cheese literally infused with maple syrup. I was a bit skeptical but when one of the employees asked me if I needed help and then saw the maple cheddar in my basket, she said that was her favorite. Okay, if I was ambivalent before, now I was sold. And I was already imagining what to do with this cheese.

I had also picked up some thick cut bacon at Brennan’s, and so my breakfast the next morning was an open faced bacon/cheese melt using the bacon and the maple cheddar. And as you might expect, it was awesome. Of course, you can make this with any type of cheese, but this maple cheese gave it that hint of sweetness, and it was subtle, as if you were eating pancakes and some of the syrup slid onto your sandwich. Yum.

And it’s simple–just cook 2-3 slices of bacon. Cut a thick slice or two of crusty Italian bread, top with the bacon and some shredded cheese, and broil or toast for about 2-3 minutes or until the cheese melts and is bubbly.

Quick breakfast frito pie

Don’t tell your cardiologist about this one. Also, don’t tell my doctor, either. But I whipped this up this past weekend and it was too delicious not to share with you. And it’s real easy. It also was the perfect breakfast after I had a few beers Friday night.

First, take a generous handful of Frito’s and put then in a shallow bowl. Cook 2 slices of bacon in the microwave (or as you would normally cook bacon) for about 2 minutes or until crisp. Cut 3-4 slabs of Velveeta off a hunk and cut that into smaller cubes. Sprinkle over the Fritos and nuke for about 30 seconds. Crumble bacon on top of Frito mixture. Meanwhile, spray a nonstick skillet with cooking spray and warm over medium heat. Crack an egg (or two) into the pan and cook for 1-2 minutes or until the whites are set and yolk is still runny. Slide egg(s) onto the top of the Frito mixture and sprinkle with hot sauce. Serve with a big glass of OJ or big mug of coffee, and enjoy (trust me, you will!).

Healthy breakfast bowl

Last week I posted something on easy breakfast tacos, but it doesn’t always have to be about tacos or burritos when you are making a quick and healthy breakfast. What follows is my take on the breakfast bowl, something that has become more prominent in fast food chains as carbs have fallen out of favor the last few years.

So here we go…..

Chop some tomatoes, shred some cheddar cheese and open a can of pinto beans.

Prepare some quick brown rice (I like the Trader Joe’s kind in the freezer section, that you nuke in three minutes) and put about 1/2 cup of the cooked rice in a bowl. Set the rest aside (or multiply this recipe out for more servings).

Cook 2 eggs in a nonstick skillet over medium heat until the whites are just set (don’t overcook–you want a runny yolk). Sprinkle with salt and pepper. Put the beans and tomato in the bowl with the rice, top with the cooked eggs and shredded cheese. (Other options and add-ins are green pepper, jalapenos, cooked corn off the cob, or diced avocado.)

Top with salsa or hot sauce and serve.

Product review: Emerald Breakfast on the Go!

I didn’t quite get the robot analogy that came with a package from the PR firm who sent samples of the new Emerald Nuts Breakfast on the Go! Nut & Granola mixes. Their message was that robots can turn out ordinary granola bars, but these Emerald “deconstructed” granola packets “humanize your morning.” Um, okay. But we’re not here to poke holes in the PR campaign. No, we are here to test out the food and let you know how it is. And in this case, the food is really good. They sent a sample of all three flavors, so let’s go over each one, shall we?

Berry Nut Blend–this one has granola clusters, glazed walnuts, yogurt raisins, peanuts, and of course–dried berries. It’s a nice, sweet blend without being overtly sweet, and the glazed walnuts take it up a notch.

Breakfast Nut Blend–very similar to the Berry Nut Blend, but with dried apples instead of dried berries. It also has the awesome glazed walnuts, but I will say that I like the dried berries better than the hard-to-chew dried apples.

S’mores Nut Blend–A bit different than the other two, this one features cocoa roasted almonds and has bits of dark chocolate, tiny graham cracker cookies, and also dried marshmallows to created the s’mores effect. Nuts and berries are good, but let’s face it, chocolate anything is better. This was easily my favorite of the three.

The only drawback to these bagged snacks is that they are a tad more difficult to eat than a granola bar, at least if you are driving or doing something else at the time. But it sure is a nice alternative. That was probably the message all along, but robots? I still don’t get it. Anyway, give these a try and let me know how you liked them.

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