Food, Glorious Food

I don’t know why, but egg rolls are a bit intimidating to me. But after last month’s Cookbook of the Month, I had some egg roll wrappers on hand that I didn’t end up using. And I didn’t want them to go to waste! I’m sure I could have found something else to use them on, but I had egg rolls on my mind one night, and I decided to go for it. I don’t know why I was intimidated. This recipe is so super easy. You do have to fry the egg rolls, but that’s easy. And these were actually quite tasty – even though there’s not much to them. Definitely better than the Chinese takeout restaurant closest to me! …more

From: What’s cooking

I grew up in Mexico City where the change of seasons is not as obvious as up here. All year long we can get fresh produce in the street markets at very cheap prices. Of course, there are seasons for different products. For example, during the summer, tons (literally) of different kinds of mangoes make their way to our markets and during the winter you can see guavas and citruses everywhere you turn. You don’t always find the same produce at the market, but you can always find a market with delicious colors, smells and flavors no matter what time of the year it is…more

From: She simmers

American fried rice in all its variations has been popular among both the expats and the locals for a few decades now. The reason is uncomplicated. Trashiness notwithstanding, it tastes pretty darn good. And though there have recently been reports of loopy restaurateurs adding Mounds or Almond Joy bars to the already eclectic mix in a misguided attempt to “improve” upon the original, the general appearance of the dish for the most part has been miraculously preserved since its inception…more

From: For the love of cooking

I have been fighting a terrible cold for over a week and I’ve had no desire to cook big meals. I was craving a skillet breakfast so I decided to make it for dinner. My kids don’t like eggs so I made them French toast to go with the tasty breakfast potatoes. I piled up a plate of potatoes with cheese, bacon crumbles, green onions and an over easy egg on top for me and my husband. It was extremely tasty and we both enjoyed it. Sometimes breakfast for dinner is the best…more

From: The Purple Foodie

I’m not so much of a breakfast person. But once in a while, especially
on a weekend I like to go slow and prepare myself something more
elaborate and hearty. Over the past weekend as I browsed through the
River Café Cookbook (which I got at 80% discount at a local sale! ),
I came across this gorgeous Mint and Asparagus Frittata recipe. I added in some button mushrooms for good measure and the Frittata was ready in a snap.

It’d be good sandwiched in a crusty bread but I enjoyed eating it all by itself as well…more

From: Chez us

Lenny is in love with runny eggs.  He loves runny eggs on everything
from pizza to salad.  I knew when I saw a recipe for Egg Benedict
Salad, in the January issue of Bon Appetit, that I would become the golden one!  It is a spin on the tradition frissee salad that we make very often.

The base of the recipe consists of frissee, radishes, thinly sliced
red onion and edamame which is then tossed with a light vinaigrette of
white balsamic and olive oil.  I forgot the edamame so it was left out
this time around.

I was thrilled to read that the dressing for the salad would be a
classic hollandaise sauce.  I LOVE hollandaise sauce that is prepared
perfectly – real eggs, fresh lemon juice and butter.  This recipe was
definitely easier then the recipe I use as it called for adding melted
butter, which was gently whisked in, then it was heated over simmering
water.  The twist to this dressing was that you add Dijon mustard at
the very end…more

From: Cooking books

Andrea says: So I’m going to let you in on our first meal today, and I have to tell
you, this was amazing.  This, my friends, was crazy good.  I try to
reserve such high praise, but this little number deserves it.  And it’s
not even strictly breakfast food.  The recipe for this Lentil and Wild
Mushroom Hash with Poached Eggs comes from one of my all-time
favorites: Anya von Bremzen’s The New Spanish Table.
 If there’s one culture that knows its way around eggs, it’s the
Spanish, who would never dream of restricting them to the earliest
meal.  This would make a head-spinningly delicious dinner, but for
breakfast, it’s indulgent without being unhealthy, involved without
being difficult…more

From: Closet Cooking

It had been a while since I had last had scrambled eggs. Scrambled eggs
are pretty plain and there were so many other things on my breakfast to
try list that I just didn’t even really consider them. That was until I
came across a post about scrambled eggs with sun-dried tomato and parmesan on Cook Sister
that sounded amazingly tasty! With sundried tomatoes, mayonnaise, and
parmigiano reggiano these scrambled eggs were dressed up in style and
going places. I had everything that I needed, an almost empty jar of
sun dried tomatoes and just enough parmigiano reggiano along with the
eggs and mayo. This dish was super easy and quick to make and it tasted
great! You just can’t go wrong with this flavour combination. Scrambled
eggs are no longer plain and boring and I am going to have to start
thinking of new ways to dress them up with flavour…more