Beat up a couple eggs with salt and pepper. Pour into a well-oiled or buttered pan. Spread around so it covers the pan evenly. Gently pull back the cooked egg to allow the liquid to go underneath. It’s done when it’s almost cooked, but not quite. You want it a bit liquidy because it’s way more delicious that way.
Then add your toppings into the middle. Pre-cook anything like peppers, white onions, bacon, etc. Fold over carefully. Then, I added some fresh tomatoes to this one. Enjoy!
In the organic box, they often include water parsley, which I find a little bit hard to put into my usual dishes and it’s peppery so not an ideal addition to green smoothies. So, I branched out and came up with a new creation.
Cook the quinoa according to the package directions. I added a veggie stock cube. Then fry up your veggies in a bit of oil, adding the greens and spices right at the end. Mix the veggies up with the quinoa and enjoy! It’s equally good hot or cold.
In the organic box this week, I got some eggplant. Since I was too lazy to make Baba Ghanoush, the most delicious eggplant thing ever, I settled for Korean eggplant side-dish. It was my first attempt at making it and it turned out okay, but not as good as I’ve had in restaurants. I loosely followed this recipe online:
Egg, lettuce, bean sprouts, eggplant, water parsley
After getting the organic box of goodness, I made up three Korean sidedishes: eggplant, bean sprout, and water parsley. I looked up a few recipes online to get an idea of the basic ingredients and then just taste-tested along the way until I liked it.
To make up the Bibimbap, I added some cooked rice, chopped up lettuce, the three vegetable side-dishes, some gochujang (red pepper-paste) and an over-easy egg. Then, I mixed it all up with my chopsticks and enjoyed! This picture is of the pre-mixed up state.
The organic box from Wwoof CSA seems to love including “mallow,” which is a traditional Korean green that is used in Dwenjang Chigae (fermented soybean soup) usually. But, for me who rarely cooks up a chigae at home, it’s not so easy to use. However, I’ve discovered a fabulous new application that I’m reasonably sure no Korean has ever tried: Green Smoothie! Mallow has basically a neutral flavor, so it’s kind of perfect. I’ve been putting 1/2 of the big bag in a single smoothie and have no ill-effects to report in stomach pain, or taste. Here are the ingredient’s from today’s smoothie:
From the organic box/ regular supermarket: Mallow/ Banana/ Cucumber/ Strawberries/ Blueberries (for best results, make sure they’re all frozen).
Organic box, or regular mart: garlic, onion, ginger, zucchini, tomatoe
Soak the chickpeas overnight and then boil until soft. Set aside. Fry up onion/garlic/ginger. Add the spices. Then add zucchini and tomato. Fry until soft and add chickpeas and a bit of water if it’s dry. You could also add some coconut milk if you like it more creamy and something like pineapple or raisins if you like a bit of sweetness, or cashews if you want a bit of crunch.
Serve over rice, with some plain yogurt, green onion or cilantro on top.
This week in the organic box, I got a few things that were perfect to make an omelet with. It’s really easy and takes about 10 minutes.
Fry up some: onion/ green pepper/zucchini/ mushrooms. Season with some salt/pepper/garlic powder or real garlic. Set aside.
Beat some eggs with salt/pepper/basil. Of course, get all your spices from Iherb! (they have free shipping until the end of April).
Then pour the eggs out into a well-oiled pan over low-heat. Use your lifter to move the uncooked egg to the bottom of the pan. When it’s almost cooked, put your vegetables on top and fold over carefully.