Breakfast Burrito Bowl of Champions

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Hola! Once again, I am back from a long hiatus… Truth is I recently got back from Mexico, and then there was St Patrick’s Day, and then I ran a half-marathon, and overall I’ve just had so many pre-graduation things to do that my blog has been slipping through the cracks of my schedule. But all good things come to those who wait and so I finally picked up the slack and took a 30 minute break today to share this post with you. Continue reading “Breakfast Burrito Bowl of Champions”

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3-Ingredients Banana Pancakes

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Happy new year everyone! As 2016 came around, I realized that I had been living under a rock. Do 3-ingredients banana pancakes ring a bell to anyone? I mean… sign me up for that! I’m not sure how it took me so long to stumble upon this recipe, but I finally did and HAD to try it immediately. So without further ado, here it goes.

The best description for these pancakes comes from the Kitchn‘s website, in saying that these are like the “center of french toast”. That’s it, and I can’t find a better way to describe them myself! They are moist and sweet, slightly custardy and dense, and even a little spongy. Yet, these are not doughy like regular pancakes. Indeed, the lack of flour will not trick your brain to satisfy your carbs-cravings… That being said, they remain AMAZING.

Continue reading “3-Ingredients Banana Pancakes”

Breakfast of Champions: “Squashbrowns”, Eggs and Ham

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What type of breakfast eater are you? Do you run out of your house with a yogurt or banana to-go and call it a day? Or do you need to sit down and take your time to enjoy a slow start to your morning? Continue reading “Breakfast of Champions: “Squashbrowns”, Eggs and Ham”

“Pulled” Portobello Mushrooms between Egg “Buns”

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You might be intrigued by the title. In fact, can you really “pull” mushrooms apart? Well… not really. Or at least I still haven’t found out how. The reason behind this title is that I cooked the mushrooms with a delicious sauce, traditionally used for pulled pork.

Continue reading ““Pulled” Portobello Mushrooms between Egg “Buns””

Shake it up with Shakshuka!

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Not long ago, my mom and I spent a weekend in New York. In between the many museums, parks and restaurants we went to, we also spent some time in one of our favorite places: a bookstore! While she loves to skim through recent books, I always run to the cookbooks section. That time, I stumbled upon Ottolenghi’s Plenty a vegetable cookbook by Yotham Ottolenghi, a London based chef renowned for his Mediterranean and North African dishes. One of his recipes immediately caught my eye: his Shakshuka! I gues what first attracted me was its name. Shak-shu-ka. Such a fun name! The second thing that I liked was that it had eggs, and I’m always on the lookout for new ways to cook eggs. Before I even got the chance to try it, I went out for brunch back in Philadelphia and the café had Shakshuka too! I saw it as a sign that I needed to dive in. So I ordered it, liked it, then cooked it at home, and loved it! I slightly adapted his recipe and I hope you’ll enjoy it as much as I do, for breakfast, lunch or dinner. Bon appétit!

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Prep time: 30 minutes

Ingredients

  • 1/2 can diced tomatoes (I use trader joe’s  “Fire Roasted with Jalapenos”)
  • 2 large eggs
  • 1/2 yellow onion
  • 1/2 yellow bell pepper, sliced
  • 1 tbsp olive oil
  • agave nectar (or a pinch of sugar)
  • a bunch of fresh thyme
  • a bunch of fresh parsley
  • a pinch of ground cumin
  • salt and pepper to taste
  • Green pepper tabasco (optional)

Directions:

  1. Heat up the olive oil in a skillet. Add the sliced onion, salt, and let it cook on high heat until brown. Next, add the sliced yellow bell pepper, drizzle of agave nectar, thyme, parsley, and a pinch of ground cumin and let it cook for another 10 minutes until golden brown. Add a splash of water and let it evaporate to further soften and caramelize the vegetables.
  2. Next, add the diced tomatoes, lower the heat and let it simmer until it slightly thickens.
  3. Make two “holes” in the tomato and pepper base, and crack the eggs in them. Cover and let it cook until the eggs are set, about 6 minutes. They will be runny and delicious with the sauce. Adjust the seasoning, drizzle with Tabasco if you like it extra spicy, and serve in the skillet, along with warm pita bread!