Appetizers and Snacks · Breakfast · eggs

Tortilla Española with Chorizo and Caramelized Onions

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Cut into small cubes and served at room temperature, this is a Spanish Tapa.   It is also makes a pretty good breakfast .

The time it takes to caramelize the onions is time well spent.  Caramelizing brings out the sweet side of the onion and takes the flavour to a whole new level.

Makes 36 appetizers or 4 breakfast servings.

 

Tortilla Española

with Chorizo and Caramelized Onions

 

3 yellow onions, peeled, cut in half and thinly sliced crosswise

2 Tablespoons cooking oil

2 chorizo sausages, cut into 1/2″ dice

6 eggs

salt and pepper

1/2 cup chopped fresh cilantro or parsley

In frying pan over medium-low heat, heat the oil and add the onions.  Cover and cook 10 minutes, until onion is translucent.  Reduce heat to very low, replace the cover and cook, stirring occasionally until onion is golden in colour and very soft, about 20 minutes more.   Transfer onions to bowl, set aside to cool.

Pre-heat oven to 350F.

Spray a 9″ baking pan with non-stick cooking spray.  Set aside.

Add chorizo to same pan, increase heat to medium high and cook about 5 minutes, stirring often until caramelized and cooked through.  Transfer to bowl with onions to cool until cool enough to add to eggs without cooking them.

Beat the eggs until fluffy, season with salt and pepper.  Add the onions, chorizo and the chopped cilantro and mix well.

Pour into prepared baking dish and bake for 25 – 30 minutes, until cooked in the centre.

Let sit 15 minutes before cutting.

If serving as a tapa or appetizer, cut into squares or triangles and serve at room temperature.

If serving as a breakfast item, cut into 4 pieces and serve warm.

COOKS NOTE:   For a tapas party, this can be made a day in advance and refrigerated overnight.  Let stand about 30 minutes to bring to room temperature before serving.

Original Source: Tapas Faciles – Tortilla de Chorizo y Cebolla Caramelizada.

 

 

 

 

 

 

 

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Breakfast · eggs

Poblano – Cheese Breakfast Casserole

I seriously debated about posting this recipe.  Not because it doesn’t taste good – it does – but because of the extra steps needed to roast and peel the poblano.   (Poblanos can be roasted an peeled the day before, so you can have everything ready when you are ready to assemble the dish, )

Some of you want to get the cooking out of the way as quickly as possible.  Others of you don’t mind a few extra steps as long as it results in a superior dish.

So, here is the compromise:  those of you who don’t have the time to be roasting and peeling the peppers, just dice them. The dish will still be good,  but with a very forward chili flavour.   Those who do have the extra time, will be rewarded with a deeper, milder poblano flavour and a silky textured casserole that is a company-worthy brunch dish.

Serves 4, easily doubled

Poblano – Cheese Breakfast Casserole

 

5 medium Poblano Chilis roasted, peeled, stems and seeds removed

3/4  cup whole milk

1 Tablespoon flour

1/2 teaspoon salt

freshly ground pepper

5 eggs

1 cup grated Manchego or Monterey Jack cheese

non stick cooking spray

Preheat oven to 350F.

Whisk together milk, eggs, flour, salt and pepper until well blended and foamy.

Tear poblanos into 2″ wide strips.

Spray a 9 x 9″ baking pan with cooking spray and place half the poblano strips on the bottom of the pan.

Sprinkle half the cheese over top.  Top with remaining poblanos, then sprinkle remaining cheese over the poblanos.

Gently pour egg mixture in.

Place the dish in 350F oven and bake about 45 minutes, until eggs are beginning to set.  Increase temperature to 400F for about 10 minutes, until eggs are fully cooked and top is beginning to brown.

Remove from oven, let rest 15 minutes before slicing.  Serves 4.

 

COOKS NOTES:

-If doubling, use a 9×13″ pan.

-Poblanos can be roasted an peeled the day before,

 

Breakfast

Scrambled Eggs with Goat Cheese, Tomato, Red Onion and Mint

I made this for brunch this past Sunday.  The mint intrigued me, and I’m glad this caught my eye.

Probably not what you want for a 7am breakfast, but when the day has started to unfold a bit, after you have had your second cup of coffee and you are looking forward to a relaxing afternoon, this fits the bill.

The mint and just the barest spritz of fresh lemon juice keeps the goat cheese from overpowering this dish.

Serves 2

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Scrambled Eggs with Goat Cheese,

Tomato, Red Onion and Mint

 

1 Tablespoon butter

4 large eggs

1 roma tomato, seeded and chopped into small pieces

2 Tablespoons goat cheese, crumbled

3 Tablespoons red onion, finely chopped

3 Tablespoons fresh mint, finely chopped (divided)

salt and freshly ground pepper to taste

1 lemon wedge

1 cucumber, thinly sliced

2 radishes, thinly sliced

Whisk eggs, tomato, goat cheese, red onion, and 2 Tablespoons of the mint, salt and pepper together in large bowl until well blended.

Melt the butter in a non-stick frying pan over medium heat.  Once the butter has stopped foaming, pour the egg mixture into the pan.

Cook eggs without stirring for 2 minutes, then with a rubber spatula, gently stir and turn eggs over to complete cooking.  About 1 minute, for a softly cooked scramble.

Divide between 2 plates, spritz lightly with lemon wedge and sprinkle remaining mint over top.  Garnish the plates with the radishes and cucumber and serve.

The recipe that inspired this was originally published in Bon Appetite December 2000 and can be found here.

 

 

 

 

Breakfast

Avocado Toast

It might actually be my favourite breakfast!    Whole grain bread, avocado, a little labneh or plain yogurt, a drizzle of olive or Chile oil, depending on how spicy you like to start your day, salt, pepper, tomatoes & radishes alongside.  Maybe some fruit.  I tell you, life just feels so darn perfect when I am eating avocado toast.

 

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Breakfast

Vanilla-Scented Oatmeal with Chia and Coconut

I know, it was the stuff of nightmares for some of us as children, but as adults, we can hardly overlook the benefits of a bowl of oatmeal.  Aside from being warm and comforting on a cold winters morn, it is also low calorie, and an excellent way to help keep our cholesterol in check.

If we can dress it up a bit, so much the better.

Vanilla-Scented Oatmeal with Chia and Coconut

-Serves 2-

1 cup old fashioned rolled oats

1 1/2 cups water

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 Tablespoon brown sugar

pinch of freshly grated nutmeg (optional)

4 teaspoons chia

1 teaspoon vanilla extract

1/4 cup flaked coconut

milk or coconut milk and extra brown sugar for serving.

Combine rolled oats, water, salt, cinnamon, brown sugar and nutmeg in pot.  Stir to combine and bring to boil over high heat.  Reduce heat to medium low and simmer 5 minutes, stirring occasionally.

Remove from heat, cover and let stand 5 minutes.

Stir in chia seeds and vanilla.  Spoon into serving bowls and top with flaked coconut.  Serve with milk and additional brown sugar.

 

 

Breakfast

Oatmeal Breakfast Bowl

Oh, yes, this is a thing in our house.  We eat it a lot really, especially on days we know we are going to be busy, because it is a hearty meal that keeps us going most of the day.

I first discovered this way back when grain bowls began to be the next big thing.   But, it sounded so outlandish that I left on the shelf.   However, the concept kept nagging at me, and finally, I had to try it.

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Ever the supportive spouse, my better half looked skeptical but said nothing when I presented him with a lovely bowl of plain oatmeal topped with a perfectly fried egg.

After a few deep breaths, he finally managed a taste and  actually, quite liked it!  We both did.  And we still do.

 

Oatmeal Breakfast Bowl

serves 2

2 cups water

1 cup old fashioned rolled oats, uncooked

1/4 teaspoon salt

1 teaspoon butter

1 teaspoon oil

2 eggs

freshly ground pepper

Sriracha or other hot sauce of your choice

Maggi or Soy Sauce

Add water, oatmeal and salt to medium pot.  Bring to boil over high heat.  Once boiling, reduce heat to medium and cook for about 4 minutes, stirring occasionally.  Remove from heat and set aside.

Heat butter and oil in your favourite egg pan add the eggs, pepper and a little salt and  cook the eggs to your liking.

Divide oatmeal between 2 bowls, top each with an egg.  Serve with Maggi and Sriracha.

egg & brown riceCOOKS NOTE:  You can sub the oatmeal for leftover cooked brown rice.  Reheat the rice in the frying pan and cook the egg with the rice as it re-heats.  Add some radishes and a few scallions.   Yeah, it sounds a bit strange, but give it a try before you write it off.

 

Breakfast · Uncategorized

Tropical Pancakes

Nothing puts me in a pancake frame of mind more than a long weekend.  So, inspired by last nights pineapple chutney, and the fact that we still have a few bananas leftover from our “crop” at Casa Madera, I came up with this for breakfast this morning.   Serves 2 – 4, depending on appetites, and can easily be doubled.

 

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For the Topping

2 cups fresh (or canned) pineapple – If using canned, drain and discard liquid

1/2 cup water

3/4 cup brown sugar

2 teaspoons vanilla

2 Tablespoons Spiced Rum (optional)

1 Tablespoon Butter

1 teaspoon fresh lime juice

Fresh raspberries

Shredded coconut

Finely chopped mint leaves

Combine first 6 ingredients pot over medium heat, stirring until sugar is dissolved.   Bring to boil, and reduce heat to low.  Let simmer 10 minutes, then remove from heat and stir in lime juice.   Set aside while you cook the pancakes.

For Pancakes

1 batch of your favourite pancake mix

1 banana, sliced

1 teaspoon vanilla

Mixed the pancake batter according to package directions for 2 – 4 people.  Gently stir in vanilla and sliced banana, taking care not to over mix your batter.

Cook pancakes as directed, keep finished ones warm.

To serve, stack 2 pancakes per plate & spoon pineapple syrup  over top.  Top each serving with raspberries, coconut , and fresh mint.

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