Random Delicious Edible. Eggs and Veggies for Breakfast, Liver and Onions, and Tomato Soup with Deviled Eggs.

Today is lovely rainy day.  Gentle downpours of rain with breaks that are occupied with birds chirping and crows cawing.  This rain reminds me of the showers in Hawaii.  I've been thinking about that place a lot lately.  All I do is dream of where to go next.  I read an interesting article in the Huffpost about creative people.  Out of the entire article, what I couldn't get off my mind was that creative people crave change, shake things up .  Monotony, oh its the devil.  

Lets talk about food.  Our fridge is in a state of chaos.  Its got all sorts of vegetables, pickled items, sauces, and just all over the place.  This morning I had  disappointing eggs at a Guatemalan restaurant.  The meal was cold.  The eggs were suppose to be over medium but it had the egg white loogy thing going for it.  I ordered over medium eggs because this place tends to serve luke warm food, and if you get an egg over easy, the meal is straight up cold.  So revenge meal was this vegetable hash with a perfectly cooked egg, nice and hot served over rice.  Its just homegrown tomatoes, onion, mushrooms, garlic and arugula.  Pop the egg on top, lid it, and eat it!

Our pup, Debo, has been sick since Saturday and hasn't eaten much.  When he was bitten by a rattle snake right before his first birthday, we've been giving him liver when he's ill.   Little man is still sick so Matt cooked Debo up a batch of liver. Its the only thing the little guy will eat. While has was at it, he also cooked himself up some liver.  Best liver he's ever had and he bought it at El mariachi on 16th.  The half Mexican and Korean grocery store. 

He starts out by Frying up the onions in butter and olive oil.  Then he makes his sauce by cooking the onions in a hot cast iron skillet.  Then add some beer, worcestershire, Lil D's sriracha, soy, ketchup, and a lot of black pepper.  


Tomato soup with bread cheese.  Bread cheese is amazing in tomato soup!

Tomato Soup

1- 24 oz can of good quality crushed tomatoes
1/2 medium onion
1 medium carrot, peeled and chopped
1 celery stalk, chopped
2 deseeded jalapeños, chopped
2 cloves garlic
1 cup chicken stock, water, or green tea

garnish with bread cheese, green onion, or basil (optional)

Sautee up all the veggies until onions are soft. Then add the liquids and let it simmer until the carrots are done.  Use the hand blender to whiz it up into the desired texture.  Garnish. 



Serve that with delicious deviled eggs and you got one hell of an easy and delicious meal.  The yolks are whipped up with some mayo, greek yogurt, celery, sweet relish, cayenne, salt, pepper and topped with a pickled chanterelle and green onion.  Yeah!




Happy National Lasagna Day!!! Cooking with the Kids

Happy National Lasagna Day!  Our fridge is busting at the seams with vegetables.  What's  a better way to use them than to pop it into a lasagna for this national day!?!  All the vegetables are from Jenn and Scott's garden in Hobart, OK.   

We roasted pattypan and yellow squash at 400 degrees for about 15 minutes to release some of the moisture.  The large bundle of kale was steamed for about 15 minutes and then chopped up in the food processor.  Instead of ricotta and egg mixture, I used about 2 cups of cottage cheese drain and whipped along with 1/2 a block of firm tofu also whipped up.  You'd be surprised.  You can't really tell the difference.  The tofu give it that firm texture that the eggs usually give it.  


The sauce is very simple.  Crushed tomatoes, onions, garlic, fennel, oregano, and then finished with fresh basil and olive oil.  Layer it with sauce first, then pasta, a little more sauce, squash, cheese/tofu mixture, shredded cheese (mozzarella and asiago cheese combo), pasta, sauce, kale, patty pan, cottage/tofu mixture, shredded cheese, pasta, sauce and more cheese.  Bake covered at 400 degrees for 35 minutes.  Uncovered for 15 minutes.  Let it rest for 15 minutes, serve with extra sauce.  Always make more sauce than you need.  I LOVE sauce.

Veggie lasagna for National Lasagna Day!  Yum!  We were reminiscing about Yo Momma's Seikel Lasagna while eating it.  Her's is made with Italian sausage and its wonderful and rich.  We've made it once, but usually just wait for Momma Seikel to make it.  


This past weekend, I got to take on this little crew of kiddos.  Matt and I are known for making pizza with them.  Its one of their favorite things to do at our house.  That morning before I picked them up I whipped up a batch of dough.  I used a Jamie Oliver recipe that didn't require very much rising time.  


I had 4 kids.  3 made pepperoni pizzas.  1 made dough with cheese. Can you guess the sauceless and meatless eater?  The little lady to the right.  I, of course made a vegetarian pizza with onions, peppers, mushrooms, tomatoes, garlic, and kalamata olives.  I like how Brandon, the middle child decided he wanted to make a square pizza with just one pepperoni.  Jaxson made a face, but it didn't turn out so well so he wanted his pizza cut up immediately.  


After our pizza party, we learned how to dance like Michael Jackson, got our butts whooped on Sunset Rider, I went into deep debt and Brandon had the most kids on the Game of Life.  

Cook and eat well!  The heat wave is over for now.  Time to be outside all day long.



Miso Soup, and a Throw Together Get Together

I don't know a single person that doesn't like miso soup.  Its so simple, yet super satisfactory and likable.  Apparently there are health benefits of miso, which is fermented soybeans, and also benefits in kelp.  I don't know if half of it is a bunch of health guru b.s or the there are actual facts.  Studies show? Or people say? I didn't really look into it.  

So easy to make!
If you make this entire pot of dashi, it serves a ton of people. I'm gonna say roughly 16-18 people.

Miso Soup
 Dashi:
1 sheet of Kombu Seaweed, which is about  8-9 inches in length and 5 inches in width
2 quarts water
About 2 cups shaved bonito flakes

Soup:
silky tofu
wakame seaweed
green onion

Bring to a boil and let it lightly simmer for about 5 minutes.  Some people just bring it up to a boil and pull it out.  People say it get bitter if you leave it in too long.  I've read that kombu is natural msg, maybe that's why we like it so much!

While that cooks, let your silky tofu drain on a towel. You can add weight to it to drain more liquid if you want.  

After 5 minutes, pull the kombu out and simmer for another couple minutes.  Turn the heat down and add the bonito flakes.  Simmer at low for 10 minutes.  Now strain in a fine sieve.


If you don't want to turn the whole pot of dashi into miso soup, save it in the fridge.  It will keep for at least a week. Probably more.  Simmering at very low, no bubbles.  Scoop a big scoop of white miso into a bowl.  I'm thinking probably 4 tablespoons for 5-6 cups of dash.  Ladle some dash into the bowl with the miso and stir it.  Add the diluted miso into the dashi until it suits our tastes.

In your individual serving bowls.  Add a few cubes of tofu and and just a few wakame sea wood flakes (a little goes a long way).  Add the miso broth into the bowl, let the wakame bloom, and top with green onion.


We had it with some sushi from Wholefoods.  Yum!


Last minute, a few ladies and I threw together a dinner so that we could sit around and catch up, eat, and drink summery white wines.  Due to the crazy humidity, we kept it inside.  This is my "oh my god, I don't have any appetizers" appetizer.  I microwaved a large baking potato for 6 minutes, rotating at 3minutes.  Sliced them about an inch thick. Greased a pan and topped it with French butter and baked them at 400 degrees for about 10 minutes.  Then I topped them with sour cream, green onion, truffle oil, salt, and pepper.  The bottoms were crusty, and the French butter gave it an incredible texture.  It was REALLY good!  


I also threw together an Indian dish.  I based it off of saag paneer and Indian curry.  Saag paneer is spinach and Indian cheese dish.  I sautéed onions and tomatoes until the reduced down to a nice thick sauce.  Put that in a blender.  Toasted up some spices that my Indian friend gave me in packets.  Then added my tomato and onion mixture, along with all my vegetables.  I threw in onion, carrot, celery, peppers, mushrooms, firm tofu, and finely chopped kale.  A added some water and let that all simmer until the veggies were cooked.  I finished it off with heavy cream and yogurt.  Served it over organic jasmine rice.  It actually turned out great!


Emily threw together a Sara Lee pound cake with peaches, vanilla ice cream, and basil. SOOO good!


This was a serious Whatchu Got meal.

Put an Egg on It. Breakfast sandwich.

One of my all time favorite things to eat are eggs.  Scrambled, poached, fried, with fish sauce, a Spanish tortilla, and on and on.  Well, microwaved eggs are questionable for me. Another childhood trauma maybe.  I learned to scramble eggs in kindergarten.  My Mom was not afraid of us hurting ourselves.  I think we wanted to cook so bad that we didn't want to screw it up by getting hurt.  That's how life was.  You wanna do something and you get hurt. Well, you better shut the hell up or you'll never get to do it again.  We were with little tears and crying when it came to pain or blood as kids.  I don't recall a cooking accident growing up.  Maybe some oil splattering, but that's it.  We got hurt in many other ways though.  My Mom kept a first aid kit under the sink in the bathroom so we knew where to go without attracting attention from Uncle Nha or my Mom.  We couldn't escape the big bumps on our foreheads or the swollen lips though. The four loco amigos.  The good old days.  Scrambled eggs, Chinese sausage, and rice with soy sauce and black pepper.  Our staple cook yourself food since the age of 6.  


Jennifer Bryant and Scott Robertson  eggs.  They are so orange and incredible!  This one of the best breakfast sandwiches.  French bread lightly toasted.  Spread canned French butter.  Once you have this butter you'll never want to eat any other butter.  Its almost like a cheese with so much more depth than regular old stick butter.  Spread a layer of mayo on the other side.  Add arugula, tomato and a fried egg slightly runny.  Yum Yum!  Once you close the bread up, the egg pops and soaks into the bread.


Bon appétit!