Creamy, Cheesy Breakfast Tacos with Bacon

3 Apr

I made this as a hangover meal, and it was perfect, much like everything else going on that day.

Ingredients:

1 medium tomato, cut into 1/4-in. dice
4 eggs
1/4 cup milk
3-4 slices bacon
1.5 T. cream cheese
butter
red chili powder
2 T. diced sharp cheddar cheese
salt and pepper
flour tortillas

Directions:

Cook bacon, in strips.  Remove from pan, retaining grease.  Cook tomatoes and paprika in bacon grease until just breaking down.  Remove from pan.

Whisk, beat eggs with softened cream cheese, milk, salt, pepper and red chili powder.  Cook on low heat and scramble.  Quickly add bacon (torn into small pieces), tomatoes and cheese.  Stir to combine, heat through, and then remove from pan.

Heat tortillas in pan until hot and browning slightly.  Fill with egg mixture and serve as a folded taco or burrito.

Note:

Use flavored cream cheese, especially garlic-and-chive-flavored.

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Butternut and Broccoli Bowties

2 Apr

Made this one up on a whim, out of hunger, and missing the sweet taste of butternut squash, which I haven’t really indulged in this winter, which is now gone.  I’m starting to sweat, just getting ready for work now.  Gone are the days of shivering my pants off just to function in daily life (I’ve had enough of sitting on freezing toilet seats).

Ingredients:

1.5 cups butternut squash, cut into 1/2-inch dice
1 large head broccoli, cut into bit-sized pieces
6 cloves garlic, diced
1/4 cup extra-virgin olive oil
red pepper flakes
salt and pepper
1/3 cup water
3/4 cup shredded mozzarella cheese
3-4 cups cooked bow tie pasta

Directions:

Saute butternut squash in oil until half-way softened.  Add broccoli, pepper flakes and salt and pepper.  Add garlic.  Saute for a minute, then add water.  Cover and simmer 5-10 minutes until vegetables are softened, and water is almost gone.

Add cheese and pasta and mix thoroughly.

Note:

After cooking pasta, add 1/2 T. olive oil and stir to coat.  Boil in well-salted water.

Beef Fried Rice with Thai Basil

2 Apr

I was trying to get rid of some chewy, over-marinated beef in my fridge that I was sorry to have bought upon retrospect.  But, by chopping it small, it went well as a flavor-enhancer to rice and vegetables all blended by a fresh, creamy mouth-kicking Thai basil spice blend.  The best part of this dish, though, is the velvety sliced shitake mushrooms that almost melt in your mouth.

Ingredients:

1.5 cups jasmine rice, cooked and cooled
1 small marinated beef steak (sweet black pepper, I believe), cut into thin strips
3 T. oil, plus some for eggs
1 package Holy Basil Fried Rice seasoning
10-12 shitake mushrooms, sliced
4 red Thai chili pepper, diced
3 green small chili peppers, diced
1 large bunch spring onions, chopped
3 eggs
salt and pepper

Directions:

Beat eggs, salt and pepper and half of the chili peppers and spring onion in a bowl.  Add half to oil in wok to make an omelet/pancake.  Cook other half to make a second pancake.  Set aside and cut into strips when cooled.

Heat remaining oil, seasoning package and beef and saute until beef is just beginning to brown.  Add broccoli and mushrooms.  When beginning to reduce, add rice and egg slices.  Add remaining peppers and onions.

Note:

Created from combined recipes from Jeni Wright’s Chinese Food and Folklore and the holy basil seasoning package recipe.

Minimalist Tofu Thai Curry

2 Apr

My roommate and I created this dish.  I used packets of spice blend from Thailand, imported with Thai all over them and very simple ingredients in them (just oil and spices, that’s it).  I used soft tofu, and it absolutely fell apart, to our delight; with coconut milk, the tofu becomes silky, and the dish just takes over your mouth.  Mixed with brown rice, it is hearty and divine.

Ingredients:

1 large or 2 small onions, chopped
1 green bell pepper, chopped
2 red chili peppers, medium spice, chopped
1 package green curry mix
1 block soft tofu, cubed
1-2 T. soy sauce
cilantro, minced
coconut milk
oil
string mushrooms
peanuts (large handful)

Directions:

In a wok, heat oil and add onions.  Saute on medium-high heat until onions begin to brown.  Add peppers and then curry mix.  When peppers begin to soften, add coconut milk and bring to a boil.  Add water and/or regular milk to water down if necessary.  Add soy sauce.  Add tofu and peanuts.  Heat through and then remove from heat and add cilantro.

Note:

Serve with white or brown rice or toasted bread.  This recipe is adapted from a New York Times recipe called “Curry Tofu with Soy Sauce.”

 

 

Gong Bao Lotus Root and Tofu

2 Apr

I love lotus root, which I discovered here.  I didn’t discover tofu in China, but I hated it until I got here.  There’s simply no comparison because the delicious bean curd you get here and the plastic-like bland stuff I’d had before.  And lotus root…I have no way, really, to accurately describe it.  The consistency is amazing, and the taste is unique.

Ingredients:

1 cup firm tofu, sliced thinly
6-inch piece lotus root, cut into quartered slices
small red onion, halved, then quartered (each half)
green bell pepper, cut into large chunks
red wine vinegar
soy sauce
dumpling vinegar
red chili oil
salt, pepper, sugar
oil
ginger, peeled and sliced

Directions:

Heat oil in wok.  Add garlic and ginger.  Cook 1 minute.  Add tofu and lotus root.  Increase heat and cook until beginning to brown.  Add onion and bell pepper, saute.  Add more oil if needed.  Add salt, pepper and chili oil.

Meanwhile, whisk salt, sugar, vinegars and soy sauce in a separate bowl.  Pour over vegetables.  Cook vegetables in a separate bowl.  Pour over vegetables.  Cook vegetables and tofu until heated through.  Serve over brown rice.

Note:

Loosely based on a recipe from the internet for Kung Pao Chicken.

Cooking Up a Storm

2 Apr

Haven’t written for a while but was compelled to tonight.  I’ve been cooking up a storm lately.  I moved a little over a month ago, and it took a lot out of me.  I hate cooking in an apartment that’s only half-moved-in-to, and I’m too lazy to do a colossal task like moving quickly.

I’ve also begun hand-writing a cookbook.  For no major reason other than to remember the awesome things I make.  I’m also too lazy to look up recipes online most days, and my only real hard-bound cookbook is too complicated for China, unless it’s a special occasion.  Luckily, I’ve got a English Chinese food cookbook on loan for the time being, but even that’s a bit gourmet.

I’m putting some of the best ones up here, because I can filter like that on the second go; whereas “Creamy, Cheesey Breakfast Tacos with Bacon” is a winner every time, “Pasta with Tomatoes and Cucumbers in Yogurt Sauce” was a bit of a bomb, which I unfortunately only remembered after I wasted a page recording it.  What can I say, I was eager to finally have created something after a long dry-spell of not cooking much.

Lifegems

19 Nov

This is a re-post from another blog.  Too good not to share again.

**

4:  In the event that, you know, unfortunate, natural-life events take a beloved one from you too soon, don’t worry, you can turn that loved one into a diamond to keep FOREVER. I know you’re intrigued.
http://www.lifegem.com/

Okay, or you could take a piece from a living individual and memorialize it forever. Not as grossly and creepily awesome.  

NO, I would never do this.

1:  I’m totally gonna steal some of your hair next time I see you! Ha!

4:  hahah…I guess I feel honored.

5:  What color would you like for us to make you when your time has come, 4?  The red heart is very lovely.

5:  I told mom about this and told her I would turn her into a diamond and when I show my children I will say “this was your grandmother” (In an old, withered voice, of course.)

2:  More importantly, would you mind if your ashes were split up in order to make earrings? Or would you prefer that you stay together as much as possible?   Come on earrings! Demanding that you stay in one piece postmortem is a little selfish, don’t you think?

1:  I don’t have strong opinions on whether or not my ashes are split up, but I do have a strong preference on color. I would like to be the light blue color. None of the showy blues, greens, purples or other such nonsenses. Keep it classy, people.