When I get breakfast at a restaurant, I want EVERYTHING. Eggs, potatoes, bacon, french toast/pancakes. All of it. Open-Faced Egg & Goat Cheese Sandwich made with recipe given below is quite tasty for whoever try it for first time.
This probably stems from my lack of motivation most mornings to make elaborate breakfasts at home. On Saturday OR Sunday (almost never both), I’ll make the whole shibang, sure.
Allow me to introduce you to my new favorite middle-ground breakfast. A little more involved than pouring hot water over oats, but definitely still a cinch.
So easy in fact, that you can complete it before your coffee is done – simply using the brain power you woke up with! Whoa!
Four ingredients. That’s what’s up.
Salt and pepper don’t count as ingredients, do they?
Toast a slice of bread. Spread generously with goat cheese, sprinkle with salt, pepper, and a good pinch of fresh dill.
Heat a nonstick pan over medium-high heat. Add a tablespoon of butter and fry the egg to desired doneness, season with salt and pepper. Top the sandwich with the egg and more dill.
I have some partially completed projects floating around right now:
An advertisement that’s finished in my mind, but not on my computer screen.
A pile of merely thumbed through magazines sitting next to the new ones that won’t stop arriving.
A stack of manuals for a new camera that I made a weak attempt at starting.
I’m guessing… 5 loads of laundry I only got down to 3.
Multiple lists of things to cook – at least I’m at 9 out of 16 on that one. dont forget you can also choose frozen swiss chard if its not available fresh in local market.
Seared Cod with swiss Rainbow Chard
Getting to this point in this very post was done over the course of 2 evenings.
And now you’re looking at some beautiful fresh peas that are in no way part of this recipe, but were going to be at one point!
Last week a friend and her daughter came over for an afternoon of foodieness, during which the peas would become a puree, served with the pan seared cod and rainbow chard.
As we started shelling them, we noticed them getting smaller and smaller. Slightly discouraged, we kept on shelling. Then some got crushed at the hands of a hilarious 2-year-old. We were left with barely a handful and figured, “eh”.
I just couldn’t let their lack of involvement sentence them to the “whoops” folder where my failed recipes (& their accompanying photos) go to die. Live on through the photos, you lovely little peas, LIIIIVE!
And so, this recipe also goes on my growing list of partially completed things.
Maybe it’s best this way. With my brain in a million different places at once, a two-part dish is a little more my speed. Pea puree can be done another day.
For now, simple pan seared cod with sauteed rainbow chard that is exploding with flavor. Mmhmm!
multiple color chard for salad
RECIPE FOR PAN SEARED COD WITH RAINBOW CHARD
To continue the trend of non-completion, I apparently decided not to take very good notes on this recipe. So while I’m not sure how much my cuts of fish weighed or exactly how long I cooked them, I think you’ll arrive at a very tasty meal even without the fine details.
SERVES
4
INGREDIENTS
olive oil
2 cloves garlic, thinly sliced
big pinch red pepper flakes
2 bunches rainbow chard (or any swiss chard – the rainbow is just pretty), thick stems removed, thinly sliced
kosher salt
freshly ground black pepper
4 cod fillets
small handful marcona almonds, roughly chopped
1-2 tablespoons red wine vinegar
1 lemon
fresh parsley, chopped
fresh peas for making puree for cod
METHOD
Warm a few tablespoons of olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook for a few minutes. Watch closely – don’t let your garlic burn! Add the chard and a good pinch of salt, stirring until everything is coated in the oil and starting to wilt. Continue to stir occasionally while you cook the fish.
Set another large skillet over medium high heat. Season the fish on both sides with salt and pepper. Add enough oil to the pan just to coat it. Sear the fish for a few minutes on each side, until a nice crust forms and it’s cooked through.
When the chard is tender, add pepper and taste for seasoning. Off the heat, stir in the red wine vinegar and marcona almonds. Split the chard between plates, top each with a cod fillet, a squeeze of fresh lemon juice, and parsley.
if you like drizzle some truffle oil and peas puree on the cod while serving to make it more scrumptious and flavorful to eat and then enjoy it with everyone you like.
Conclusion
Hope you like our simple recipe of seared cod with swiss chard and other veggies of your choice to enjoy with your favorite sauces and have a great day. do make it and share your experience with me in the comment section below. if you are looking something to drink with it then go for home made orange cocktail or other similar healthy fruit juice for great pairing.
Here we are at day 2 of my Not A Cleanse Eating Right Fortnight (I just came up with that – pretty good, huh?) and I feel goooood. I went to the grocery store yesterday to stock up on yummy, healthful items like fresh & dried fruit, granola, almond milk, veggies, veggies, and more veggies. I walked briskly by the pepperoni and bacon, and instead grabbed some salmon and ground chicken breast to make Pan Seared Salmon with Pomegranate Reduction in the kitchen.
When the hubs got home from work he was slightly concerned. “You still got beer for me though, right?” Apparently he can live without some of our beloved meats, but don’t mess with the man’s beer supply! (I did get beer for him in case you were wondering; what kind of a wife would I be…)
I knew exactly what I was going to make when I saw that salmon. I made this dish once for my mom a couple years ago and she hasn’t stopped raving about it since! (Hi mom!) That time I grilled the salmon because, well, I had a grill. We left ours in San Diego with the West Coaster sd guys to make moving a little easier on ourselves. I miss it dearly, but I bet they’re getting some good use out of it. Mike makes a mean grilled steak taco.
So for now, a good pan sear and the same delicious sauce will do. Unfortunately, Mountain View seems to be fresh out of pomegranates; two different stores yielded me only frozen seeds. Arg. Not the same.
One good thing about NACERF (Are we at the acronym stage yet? Too soon? Eh.): it’s a good excuse to cook things that Josh hates. Hey, I’m just trying to eat healthy over here! This man is a hater of all things from the sea. So while he dined on leftover chili (and BEER, rrrg) I had this lovely salmon (and the subsequent leftovers) all to myself.
Salmon is one of my favorite fish. It can stand up to a lot of flavor, and gets along mighty well with tangy pomegranate, spicy ginger and star anise. The pop of cilantro at the end really brings everything together.
PAN SEARED SALMON WITH POMEGRANATE REDUCTION
I sear the salmon in a pan for this recipe, but it’s also delicious cooked on a grill. To do so, prepare the same way – just throw it on the grill instead of a pan! Maybe don’t throw it.
SERVES
4, with leftover sauce
INGREDIENTS
1 tablespoon vegetable oil + more to brush salmon
1 shallot, minced
1 clove garlic, sliced thin
1 teaspoon grated fresh ginger
1/4 cup red wine
1/4 cup orange juice (preferably fresh squeezed)
1 cup unsweetened pomegranate juice
2 star anise pods
2 tablespoons butter
1 tablespoon honey
1 teaspoon cornstarch + 1 tablespoon water, mixed together well
four 6 ounce salmon fillets
pomegranate seeds, for garnish
cilantro, for garnish
METHOD
Warm a saucepan over medium heat, add 1 tablespoon of the oil. Add the shallot and cook until softened and just starting to brown. Add garlic and ginger, cook for one minute. Add wine and reduce by half.
Add orange juice. pomegranate juice, and star anise. Bring to a boil and simmer over medium heat until reduced by about half. Whisk in the butter and honey, then the cornstarch mixture. Continue whisking while it thickens, about 2 more minutes. Add salt and pepper to taste, strain through a sieve, and set aside.
Set a large pan over medium high heat. Brush the salmon with oil and season with salt & pepper on both sides. Cook the fillets for 3-5 minutes per side (depending on the size), until nicely browned and almost cooked through. They’ll continue to cook as they rest.
I’m pretty sure this is real. yes the yummy PB&J S’mores are real and easy to make in your own kitchen.
I mean – I made it, I photographed it, I ate onethree four. The hubby ate some, and promises that they’re real…
It just seems too good to be true.
Peanut butter & jelly s’mores.
And I don’t mean the kind that involves smearing some jelly and peanut butter on an otherwise ordinary s’more.
We’re talking about homemade strawberry marshmallows and peanut butter cups!
Yeaaaaaah!
Now I know at least a handful of you are getting a little sad right now. You think you can’t make s’mores.
Never fear! I, too, am grill-less, gas stove-less, beach-less and backyardwithafirepit-less. This is where a kitchen torch reeeaaally comes in handy.
If you don’t have one – you need to get on it! They’re cheap, super useful, and let’s face it – burning stuff is just fun.
Get some fire in your life!
Speaking of fire – we’re coming up on a holiday that I think suits these ooey gooey desserts perfectly. The 4th of July! w00t!
What’s more American than peanut butter & jelly, s’mores, and a little pyromania?
I can’t think of a single thing.
If you’re entertaining for the holiday, consider serving up these bad boys for dessert. Your guests will love it and you can sit back and relax while they set things on fire!
PB&J S’MORES RECIPE
I used online recipe for the marshmallows. If you don’t want to make them from scratch you can find them online, but I’d try to find them at a local bakery first.
Prep the peanut butter cups first: one at a time, place them face down on a flat surface and cut in half with a serrated knife. Place one peanut butter cup half (peanut butter side up) on half of the graham crackers.
Toast your marshmallows over the fire of your choice until charred on the outside and gooey on the inside. Place a marshmallow on top of each peanut butter cup, top with another peanut butter half, then another graham cracker. Press down lightly to mash the marshmallow a bit.
Let the s’mores sit for a minute so the warmth of the marshmallow melts the chocolate.
It’s party time people. Swanky part time. to enjoy the party to fullest you need some tasty dishes like Roasted Fennel Garlic White Bean Crostini made in your kitchen.
At least this is where my mind wanders to when I hear words like “crostini” and “canapes”.
Does this really have to be the case though? Can’t we just eat fancy, without having to be fancy? Maybe even get some elegant flavor from humble ingredients?
I say yes!
I will still take some Louboutins though… if someone is just handing them out (maybe these? or these?).
No? Ok, back to reality.
A delicious reality. And a simple one, too. One where we take common ingredients like garlic and fennel, and bring them to a whole other level of flavor simply by roasting them. Then combine them with a can of white beans, a touch of rosemary, and lemon juice.
At this point, you could eat it straight out of the food processor, in your pajamas, while watching The Chew. No judgement here.
Or, you could dollop it on some crostini, garnish with a fennel frond, and serve them up at a fancy food, non-fancy attire cocktail party like we did over the weekend.
Then, you eat the leftovers the next morning in your pajamas while watching The Chew. If I wasn’t having the party, I would’ve just skipped the whole crostini thing… and then there would’ve been a food processor in my lap. If you’re going to go this route, might I recommend those new Roasted Tomato Kettle Chips for dipping? Unbelievable.
By the way, I feel like I should mention that I murdered my fry thermometer at said cocktail party. There was a saga involving onion rings that needed some serious batter adjustment, so by the time I finally got a successful batch I was so excited to sit down and eat some that I kind of left the pot of oil on the stove with the burner on pretty high. I returned to a kitchen filled with smoke and a fry thermometer that had exploded in the extreme temperatures of the oil.
It’s not a party until you nearly kill all your guests, right? RIGHT?! Well, at least that one batch tasted really good.
Anyway, I guess what I’m trying to say is whether you’re eating it in your pajamas with chips or at a semi-fancy, nearly-murderous cocktail party on crostini, this dip/spread is delicious!
ROASTED FENNEL, GARLIC & WHITE BEAN CROSTINI
This recipe is for crostini, but the fennel mixture also makes a great hearty dip for chips, pita bread, crackers, pretzels, etc.
INGREDIENTS
extra virgin olive oil
1 whole head garlic, top 1/2 inch cut off
2 medium fennel bulbs, quartered, root cut out (reserve fronds for garnish)
15 ounce can cannellini beans (or other white bean), drained and rinsed
1/2 teaspoon minced rosemary
juice of 1/2 lemon
1 1/2 teaspoons kosher salt, plus extra for roasting
freshly ground black pepper
1 baguette, for crostini
METHOD
Preheat oven to 400 degrees F. Place the garlic in a piece of foil on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Seal the foil. Place the fennel quarters on the same baking sheet. Drizzle them with olive oil, and sprinkle with salt and pepper. Bake for 40-45 minutes, turning the fennel once or twice, until well caramelized.
Squeeze the garlic cloves out of their skin and into a food processor. Add the fennel, beans, rosemary, lemon juice, 1 1/2 teaspoons salt, and pepper to taste. Process until well combined, but not a completely smooth puree.
Lower the oven to 350 degrees F. To prepare the crostini, cut a baguette into 1/4 to 1/2 inch thick slices and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for about 15 minutes, until the bread is a light golden brown.
Right before serving, put about a tablespoon of the fennel mixture on each crostini. Garnish with a fennel frond.
This is a recipe that really makes me miss San Diego. Guacamole used to be a fairly large part of my diet! Between my regular stops at a variety of Mexican restaurants and drive-thrus, and the near constant availability of quality guacamole ingredients, there was always an excuse to indulge in this flavorful dip. spicy guacamole is very tasty to eat and you can add some cajun seasoning in it to make it more spicy, hot and tasty.
Guacamole combines two things I love in one little bowl.
For starters, it’s Mexican food! We take our Mexican food pretty seriously in San Diego, as evidenced by our recent victory in the Burrito War. (Foil wrapped, steamed tortillas? Pfft.)
Also, it brings people together! Let’s face it – no Super Bowl or Cinco de Mayo party is complete without guacamole. I love to entertain, so anything that can be served at a party is my kind of food.
I suppose I’ve been working on this guacamole in some form or another for several years now. I didn’t start documenting the amounts of what I added until fairly recently, but it has pretty much always been made with the same ingredients.
The thing about guacamole is that it’s made from nearly all fresh ingredients, so a recipe isn’t going to be 100% foolproof. You’ll have to make some adjustments depending on how each ingredient in that batch tastes.
My guacamole tip is this: baby steps. Add maybe half of the fresh ingredients to the avocados and taste the result before adding the remainder. There’s nothing worse than finding out you got a really strong onion or an especially spicy pepper after you’ve added all of it to the bowl. Be sure to taste before you commit!
SPICY GUACAMOLE RECIPE
If you don’t want this too spicy, you can take the seeds out of the pepper or simply add less. Regardless of your desired spice level, be sure to add the pepper, onion, cilantro, and lime cautiously. Add around 1/2 to 3/4 of each of these ingredients at first, taste the guacamole, then add more as you see fit.
Cut the avocados in half, remove the pits, and place in a bowl. Squeeze the juice of two limes over the avocados and mix well. This will keep them form turning brown. Use your knife to cut up the avocados, but leave them in fairly large chunks. They’ll continue to break up as you mix in the rest of the ingredients.
Add the rest of the ingredients. Remember to be mindful of the fresh ingredients, they can be potent at times! Carefully mix everything together, trying not to turn the avocados into complete mush.
Taste and add more lime juice, serrano chili, onion, and cilantro if necessary.
YIELDS
About 4 cups
To store leftovers, or if making ahead of time: cover with plastic wrap directly touching the surface of the guacamole to prevent browning. Refrigerate.
CONCLUSION
Avocadoes and guacamole are one of the favorite dishes of mine and many people across the world that’s why we made this recipe. you can add some adobo sauce to make it more flavorful if you like to taste.
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