PEPPERONI & CHEESE SCRAMBLED EGGS

Got this brilliant idea from the Food Network Magazine and my boys love it so much. It's very easy and quick to prepared. The eggs are very light and fluffy.....and the pepperoni is so crunchy and yummy.



Hereby I would like to share the recipe with you'll....ENJOY!!!!




INGREDIENTS :

1 tsp grapeseed  oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tbsp unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
3/4 cup grated cheddar cheese
1 tbsp finely chopped parsley


METHODS :

1. Heat the grapeseed oil in a large nonstick skillet over medium-heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

2. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 tsp salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes.

3. Sprinkle the egg with the cheddar cheese and layer it the pepperoni. Then sprinkle with the chopped parsley, cover and removed from the heat to finish cooking, about 1 more minute.

 

 

JAPANESE SPINACH TAMAGOYAKI & POTATO SALAD

I have been making bento / lunch for my youngest son for quite a long time. It really take times to learn to make a beautiful, cute and yummy bento / lunch for kids. So far, my son love it and still sometimes asking me to make more for him.

I love this recipe that really suit the kids and adults as well. The potato salad you can make it day ahead and cool it in the refrigerator for for flavor. You could find all ideas of making a cute bento for kids at my page at this link BENTO

Japanese Potato Salad

INGREDIENTS :

3 medium russet potatoes, peeled and cut into pieces
1/2 English cucumber
1/2 large carrot, peeled and cut into small bite-sized
4 cherry tomatoes, cut into small bite-sized
1/4 cup sweet corns, boiled and drained
3/4 cup Japanese mayonnaise
1 tsp vinegar
2 tsp sugar
Salt and pepper to taste


METHODS :

1. Boil the potatoes for 10-15 minutes until tender in lightly salted water. Drain and lightly mashed them. Let it cool on aside.

2. Sliced the cucumber thinly and lightly seasoned with salt.

3. Sliced the carrot thinly and boil for a minute until medium soft. Drained, let it cool and set aside.

4. In a large bowl, mix the mashed potato, cucumber, carrot, cherry tomatoes, sweet corn, mayonnaise, vinegar, sugar, salt and pepper to taste.

5. Refrigerate the potato salad at least 3 hours or overnight for the best results.

Japanese Spinach Tamagoyaki

INGREDIENTS :

4 large eggs
1/4 cup luke warm water
1/4 tsp dried dashi powder (picture as shown below, u can get it from Asian or Japanese Store)
1/2 tsp shoyu (light soy sauce)
1 tsp mirin (sweet cooking wine)
1/4 tsp sugar
1 cup frozen spinach, thawed and drained (squeeze excess water from spinach)

Hon-Dashi (Dried Dashi Powder)

METHODS :

1. Mix luke warm water and dried dashi powder in a medium bowl. Add soy sauce, mirin and sugar. Mix well. Then add eggs and gently mix using chopsticks. Try not to create too many bubbles. Stir in the spinach into the egg mixture.

2. Heat a medium frying pan over medium heat and spray with non-stick cooking spray. Pour a layer of egg mixture into the pan and lower the heat to medium-low. Lay a this layer of spinach onto the egg mixture. Allow the bottom of the egg to cook and become firm enough to fold over, about 3 minutes.

3. Gently fold over the egg from one end and keep going until you reach the end of the pan. With each fold, allow the egg to cook a little bit.

4. Remove tamagoyaki from the pan and rest it on a cutting board and let it cool. Repeat with the rest of egg mixture and spinach. Once the tamagoyaki is cool, sliced to desired thickness and serve.

POACHED EGGS WITH SWEET POTATO PANCAKES

This is a healthy breakfast which I adapted from the TV Show....The Chew at ABC Channel. This recipe was introduced by Dr. Oz daughter, Daphne Oz. Daphne whipped up this simple and tasty breakfast with ingredients she found in Feeding America pantry.

I love the sweet potato pancakes because is so light and crunchy without a guilt in every bites. This recipe is great to be kept in the kitchen and here's the recipe I would like to share.




INGREDIENTS :

1 - 2 tbsp vinegar
2/3 cup olive oil
1/2 sweet onion, grated
1 carrot, grated
1/4 cup all-purpose flour
1/2 tsp freshly ground black pepper
1 sweet potato, peeled and grated
1/2 green apple, grated
1/2 tsp salt
2 egg whites, lightly beaten
5 large eggs



METHODS :

1. In a wide 3-quart heavy saucepan, fill in 1/2 way with water and add 1 to 2 tbsp vinegar and bring to a simmer.

2. Break 1 egg into a small bowl or cup. Make a quick stir in the pot to make a swirl and slide the egg into the swirling water. Repeat with each remaining egg, spacing them evenly in the saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, about 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

3. On the cheese cloth or paper towel, squeezed out the juices of the grated sweet potatoes, onion, apple and carrot together to ensure the pancakes won't be soggy.

4. Then in a large bowl, mix the grated sweet potatoes, grated onion, grated apple, grated carrot, egg whites and flour. Then add the salt and pepper. Mix well.

5. In a medium-sized skillet, heat 1/3 cup olive oil to medium-high heat. Drop enough pancake batter into the hot oil to make about 3-inches pancakes. Add more oil, as needed, and fry the pancakes in batches until golden brown on each side.

6. On the individual serving platter, placed the poached egg and sweet potato pancakes. Served immediately with your favorite hot sauce, tomato ketchup or as it is.

WHITE BEAN SOUP WITH GREMOLATA

This is a super fast and easy Mediterranean soup with the great taste of the region's vivid flavors. This recipe is by Ivy Manning from Cooking Light Cookbook. This is a very healthy soup that only contains 227 calories per serving. I love this soup especially now in the cold weather and eat with no guilt as the Holidays is coming soon.

INGREDIENTS :

Soup:

2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free, less sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf


Gremolata:

1 tbsp chopped fresh flat leaves parsley
2 tsp grated lemon grind
1 tsp minced garlic



METHODS:

1. To prepare Soup, heat oil in a large saucepan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery and 2 tsp garlic; saute 3 minutes or until almost tender.

2. Stir in the chicken broth, water, black pepper, cannellini beans and bay leaf. Bring to a boil; reduce the heat, and simmer for about 8 minutes, stirring occasionally.

3. To prepare the Gremolata, combine parsley, grated lemon and garlic in a small bowl and mix it well.

4. Scoop 1 1/2 cup of the soup in a serving bowl and sprinkle 1 1/2 tsp of gremolata over the soup and serve.