Food Hero


Emergency Dinner: Huervos Rancheros and Roasted Veggies by Rachelle
September 22, 2009, 6:46 am
Filed under: Breakfast/Brunch, Main Dish, quick fix, Rachelle Mee-Chapman | Tags: , , , , ,

huervos rancheros and roasted vegggies

I threw two parties this weekend: one for 15 11 year olds, and another serving dinner and dessert to 25 folks. Needless to say, I did NOT feel like cooking again come Monday night.

Alas, the children, they demand to be fed.

I had a bunch of leftover cornbread and wanted to make Katy’s Huervos Rancheros with Chorizo to go with it. But I didn’t have the right ingredients.  So this is what came up instead. I bet you could do something like it with what you have on hand as well. Here’s the un-recipe:

Roasted Veggies: Put a couple halved, seeded bell peppers cut side down on a baking sheet. On the other half of the sheet put a row of asparagus. (I snap the ends. Some people peel.) Drizzle the asparagus with olive oil and sprinkle with sea salt. Roast at 375 until the asparagus are bite-tender. Set aside. (They are fine room temp.) Keep the pepper in there until the skins blister slightly. Remove peppers and cool until you can just handle them. Pinch off the skins and discard. Slice.

“Emergency” Rancheros Sauce: In a skillet or saucepan heat olive oil. Sautee a some onions (I used green) and a couple cloves of crushed garlic. Add a can of stewed tomatoes (mine had peppers in it). Add 1/2-1 tsp cumin and 1/2 tsp chili powder. Adjust to taste.

Scramble up or fry some eggs and serve the whole feast with corn tortillas, chips, rice…whatever you have on hand. Have Yum.

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Sweet Potato Hash with Poached Eggs by Katy K
May 15, 2009, 2:05 pm
Filed under: Breakfast/Brunch, Katy K | Tags: , ,

IMG_2642I love to cook this for brunch when I have time on a weekend morning or for a light dinner in the summer.  I think I like it so much because it combines some of my favourite vegetables – onions, sweet potatoes, and red pepper with one of my favourite ways to eat potatoes – breakfast hash. The garlic and thyme are a nice addition to the flavors of the sauteed vegetables and sausage. I found this recipe in the January 2006 issue of Shape magazine in an article about lowfat and easy breakfasts.

Serves 2

1/2 Tblsp olive oil
1/2 a medium onion, diced
1/2 a cooked sweet potato, diced 
1/2 a red bell pepper, diced
1 precooked chicken sausage
1 clove of garlic, minced
1 tsp dried thyme
2 poached eggs

Peel a sweet potato and slice crosswise into 1/2 inch slices. Cook a little in simmering water until they can be pierced by a fork but aren’t thoroughly cooked, about 10 minutes. Cool off and dice. Heat some water and allow to simmer for poaching the eggs a little later.  Heat olive oil a frying pan over medium heat, cook diced onion, red pepper, sweet potato, and sausage over medium heat until starting to crisp and brown.  I let the veggies and sausage sit and cook for a while and then toss a bit  with a spatula instead of stirring them frequently. A lot of steam has to be released from them before they start to brown so patience is the key.  

When the veggies are close to being the way you like them slip the eggs into the simmering water and turn off the heat. Allow the eggs to poach for 5 to 10 minutes depending on how well you like them done. I put the eggs in the water directly from the eggshell but you can put the egg into a cup or a large spoon and lower into the water gently. While the eggs are cooking, add the garlic and thyme to the hash and stir to cook for a few minutes. Divide the hash between the two plates. Remove the eggs from the water with a slotted spoon, drain, and place on top of the hash. Season salt and pepper and garnish with some chopped parsley. Obviously you can double this recipe and then you won’t even have to use fractions of vegetables.  The only thing is that I’ve never done the 4 serving version and I wonder if the hash would cook better in 2 batches – I’m not sure.  Any way you slice it, this is a pretty sweet way to start your day.



Stir-Fried Eggs with Shiitake Mushrooms by Katy K
February 24, 2009, 1:50 am
Filed under: Breakfast/Brunch, Katy K, quick fix | Tags: ,

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The next time you are in the mood for something a little different at breakfast time try Stir-Fried Eggs with Shiitake Mushrooms. This dish is delicious and a little exotic. The aroma is wonderful. It is a slight modification of a recipe in Low Carb 1-2-3 by Rozanne Gold. This interesting cookbook consists entirely of three-ingredient recipes for all times of a day but I added a fourth ingredient to this breakfast. Stir-frying shiitake mushrooms in toasted sesame oil lends a more substantial “meaty” element to simple scrambled eggs. I top it all with some sliced Canadian bacon because I think the tang complements the flavours and makes it more of a meal – but you can always keep it vegetarian if that’s what you like. Rozanne Gold calls this dish suave.  According to the dictionary this adjective means “having a sophisticated charm”. I quite agree.

Ingredients (per serving)

2            eggs
1/2 tsp   toasted sesame oil
3            big shiitake mushrooms
1            slice of Canadian bacon 

img_2581Slice the mushrooms. Fry some Canadian bacon until turning golden and a little crispy in places. Slice the bacon into batons (a little bigger than matchsticks which are a little bigger than a julienne). Mix eggs with a splash of water using a fork or whisk. I think adding a little water to scrambled eggs makes them more tender when they are cooked (more tender than when you use milk, I find). Heat the sesame oil over medium heat in a nonstick pan, add mushrooms and cook until they soften a little, about 2-3 minutes, add some salt and pepper, and continue to cook until soft.  Add the whisked eggs and cook, stirring, until scrambled to the right consistency. Serve on a warm plate with the sliced bacon scattered on top.