Herbie Eggs Sweet Potatoes & Green Papaya

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The first picture have 6 eggs and this 2nd picture  have 4 egg  and are not over crowding  the pan so take a pick, Early morning egg breakfast that’s good for us today, utilizing my pocket garden’s herbs.

But for those with cholesterol issues, you can whip egg whites instead of these sunny side up eggs, that’s peeking out of the bed of rainbow colored starchy and non-starchy vegetables from Mother Earth. What are you waiting for? Let’s whip up this breakfast of champions!

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INGREDIENTS:

2 sweet potatoes (washed/scrubbed/cubed)

4 shallots (sliced)

3 cloves garlic (minced)

6 organic eggs (washed)

1 each of red, yellow and green bell peppers (cubed)

1/4 tsp. red pepper flakes

1/2 green chili (minced)

1 tomatoes (chopped, not shown among the ingredients/added later)

3 Tbsp. olive oil (divided)

a handful of assorted fresh herbs from the garden (oregano, rosemary, scallions, basil and thyme)

1 cup cubed green papaya (not shown on the ingredients, added later)

PROCEDURE:

1. Heat 2 tablespoon of oil in a huge saute pan in medium heat and saute sweet potatoes for 6 minutes stirring until half cooked and add the green papaya for 4 more minutes then add the remaining tablespoon of olive oil, then add garlic then shallots, minced green chilis, 1/4 tsp red pepper flakes, the chopped tomatoes  and all the different chopped herbs except the basil, stirring to combine all the ingredients.

2. Add the tri-colored cubed bell peppers until slightly softens, stir well incorporating with all the vegetables in the pan.

3. Lower the heat then make 6 wells and break egg into each well. With the fork, sprinkle  salt and then pepper into each egg, sprinkle the chopped scallions on top of the pan, turn the heat up and cover the pan and turn off the stove to cook the eggs by the steaming vegetables.

4. When about to eat, open the cover to check the eggs for doneness and sprinkle torn basil.

Served this today to my family and our friend, Sister Lilian who continues to visit us, checking the progress of my hubby post-op. All is well, and hoping for the same on your end.

As usual, Masarap!

-Peaches-

 

 

 

 

 

 

 

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Chia Seeds & Almond Milk

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So pumped up to stay healthy after we experienced the hardships of hubby having the open heart surgery, , I realized the challenge of keeping our arteries unclogged and, I made a plant based breakfast and also good as a dessert. The instruction is simple and you can prepare easily. Let’s gather up our ingredients now.

INGREDIENTS:

2 cups Almond milk

3/4 cup Chia seeds

2 tsp. vanilla extract

few pieces Dates (finely chopped) or coconut sugar, amount according to your taste)

a handful of Coconut chips

PROCEDURE:

Soak the Chia seeds in Almond milk & vanilla extract  in a tall mason jar overnight and the following morning, divide in a smaller mason jars and add more almond milk if it hardens, add some chopped dates or add coconut sugar according to your taste and top each jar with Coconut chips or grated coconut meat.

Enjoy during breakfast or as a dessert, Couldn’t believe healthy can be this good!

As always, Masarap!

-Peaches-

 

 

 

 

 

Vegetable Frittata

 

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Since I was off for 3 nights, I decided to cook up a storm. Since all my grown up kids are into the gym and eating protein and low carbs, they can’t say no to eggs, especially when they’re tasty and loaded with a lot of fresh vegetables.

 

INGREDIENTS:

6  eggs (lightly beaten)

2 large red onions (sliced thinly)

bell peppers (red, orange, yellow, cubed)

1 can of fresh mushrooms (brushed , washed, dried)

1/2 cup heavy cream

1/2 cup shredded cheese

1 garlic clove (sliced)

1 – 2 tbsp. butter

1/2 tsp. salt

1/4 tsp. ground black pepper

Kale

any fresh green scallions, kale and cilantro leaves or parsley, sliced as toppings for later.

 

PROCEDURE:

1. Caramelize the onions first by sautéing in a pan with little olive oil, stirring until soft for 2 to 3 minutes (fire should be on low).

2. Mix in the cubed bell peppers and add to the mix to caramelize. Transfer to another bowl.

3. Heat 2 tablespoons butter in a large pan over a moderate heat. Add sliced garlic clove, caramelized onion and bell peppers, throw in chopped kale, green scallions, and cilantro. Mix them well. You may add cubed ham or shredded chicken if you don’t want it to be all vegetarian.

4. Add salt and pepper into the beaten eggs and mix into the skillet, add heavy cream and shredded cheese. Swirl the skillet to combine the mixture evenly and stir gently until it sets on the bottom of the skillet while egg mixture is still runny on top. Turn off the stove.

5. Put the skillet inside the pre-heated oven at 350 degrees for 8-10 minutes or whenever the eggs on top are set. Serve immediately while still piping hot with some crusty bread with your favorite coffee or tea. Happy Breakfast!

Peaches, Masarap!

Eggs and Tomatoes Stuffed Red Potatoes

 

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Wikipedia states that sweet potato is a simple starch, and is rich in complex carbohydrates, dietary fiber and beta-carotene; it includes moderate amounts of vitamins B5 and B6 and manganese. When cooked or baked it contains a higher vitamin C content. The first Europeans to taste sweet potatoes were members of Christopher Columbus’ expedition of 1492. In Argentina, Venezuela, Puerto Rico, Central America and the Philippines, it is called “camote.”

Got this original recipe from SkinnyMs. The featured ingredients are down below…

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INGREDIENTS:

2 large sweet potatoes (washed and scrubbed)

4 eggs, beaten

12 heirloom cherry tomatoes (halved)

1/2 cup shredded cheese

1 ripe avocado (peeled, pitted and diced)

 

PROCEDURE:

1. You can either boil the potatoes whole or cut them in half and bake for 50 minutes at 350 degrees F or you can multitask the oven by baking it with the cubed Pumpkin, remember the Best Pumpkin Soup of Charisma from my earlier post? Anyway pierce with a fork halfway through baking time. When it’s tender remove from oven. Set aside and let cool down to handle later.

2. Whisk the eggs in a large bowl and add the tomato halves.

3. Scoop half of the potato, creating a well in the middle.

4. Carefully pour out the mixture in between the potato halves, being careful to avoid overflowing the potatoes. Lightly spray a ramekin and pour the left-over mixture and bake together with the potatoes.

5. Sprinkle with cheese and bake 15 minutes until the cheese melts and the eggs are set. Top with cubed avocado. You may sprinkle chives, scallions, or cilantro if you like.image

Another speedy breakfast, thanks to SkinnyMs from Peaches, Masarap!!!

Eggs in Purgatory

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The original recipe is actually Mario Batali’s “Eggs in Hell,” but my family couldn’t handle 4 huge Jalapeños plus 1 teaspoon of crushed red pepper on it, so I put only 1 piece of the Jalapeño pepper plus a teaspoon of the crushed red pepper thus the name is changed to “Eggs in Purgatory” as purgatory is less severe than hell.

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INGREDIENTS:

5-6 cloves of garlic, sliced thinly

1 red onion, chopped coarsely

1 jalapeño pepper, seeded, chopped

8 eggs (they can be organic or not)

3 tbsp. avocado or olive oil

3 cups tomato sauce or Ragu sauce

1 tsp.crushed red pepper flakes

Grated cheese,Parmesan, Pecorino or Gruyere

A few stalks of scallions

A few fresh basil leaves

Salt and pepper to sprinkle on top

PROCEDURE:

1. Pour 3 tablespoon of avocado oil in a hot skillet, preferably cast iron if you wanted to cook on top of a barbecue grill. Then add sliced garlic, chopped onions, chopped jalapeño pepper and crushed red pepper flakes and stir gently for 3-4 minutes until well combined and vegetables are tender and brown.image

2. Pour the tomato sauce till it simmers, then turn the heat to low.

3. Break each egg into the skillet, spreading them around, sprinkle salt and pepper on top of each cracked egg, until all the eggs are lightly done. Turn off the stove and sprinkle sliced scallions and lastly sprinkle grated cheese on top. Garnish with fresh basil leaves, serve immediately while piping hot with any crusty bread like focaccia, baguette, ciabatta, or jalapeño bagel from Au Bon Pain.

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Another Masarap Breakfast, Peaches!!!

Turning “Longsilog” into Healthy Fare!

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Hi, everybody, I am off for 3 nights so I’m here again with all of you; let’s talk about ‘Longsilog’. Longsilog is a short term for ‘longanisa’ for sausage, ‘sinangag’ for fried rice and ‘piritong itlog’ for fried egg. With the help of Alton Brown, we will poach organic eggs instead of oil frying, with the help of Pride of Iloilo, we will make skinless sausage but I will revise it by adding huge Granny Smith Apple, shredded via our food processor and add 2 tablespoons of Bob’s Red Mill whole ground flaxseed meal (a good source of omega 3 fatty acids to promote health). Each serving provides 3 grams each of fiber and protein, also offers 2430 milligrams of omega-3s. Anybody who has no bowel regularity will definitely have one by adding 2 tablespoon of flaxseed meal to their smoothies, sauces and bread, yogurt and ice cream. Recipe instruction on Skinless Sausage was already on the previous posting before this.

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Let’s poach the eggs first:

1. Put enough water to come 1 inch up the side of a narrow deep 2 quart saucier.

2. Heat the water. Add 1 teaspoon salt and 2 teaspoons of white vinegar and bring to a simmer on medium heat.

3. Meanwhile crack 1 very fresh cold large egg into a small ramekin.

4. Carefully drop the egg. Turn off the heat, cover the pan and set your timer for 5 minutes.

5. Don’t touch the egg.

6. After 5 minutes, lift it out.

7. Remove with a slotted spoon and put on a paper towel to absorb all the water, then remove the wet paper towel and place the egg very carefully on a serving plate where you will assemble your healthier Longsilog.

Instead of the very white fine Jasmine rice, we will use the Seeds of Change Certified Organic Quinoa and Brown Rice with garlic. Simple instruction is at the back of the 8.5 oz. pouch. To cook in a skillet: first gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet; then add 2 -3 tablespoon of water and heat; finally, stir rice occasionally until heated through. Plate immediately.

How to plate like a pro!…..Imagine a clock: rice, bread and pasta  should be by 11 o’clock, veggies by 2 o’clock and protein by 6 o’clock. This is fun way of learning each day. Wishing you all a happy and stress-free day today. This is Peaches, signing off for now, leaving you another Sarap and Healthy Addition to our Food Recipes!!!

‘Chorizo’, Healthy Skinless Sausage

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First time to make these sausages from the recipe on line, Pride of Iloilo, I meddled with the original recipe and found out that velveting these pork mixture by adding cornstarch  and keeping on the refrigerator overnight make them horribly looking. But the good news is that you have to control addition of salt because we are already putting soy sauce, I added a huge Apple which I threw into a food processor  and added a tablespoon of Flaxseed meal in an attempt to make it healthier. So let’s see how we can make it better. See the picture below for ingredients you will need….

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INGREDIENTS:

2.2 lbs. ground pork,beef or chicken

1 head garlic, minced using a marble masher shown on the left side of the tray

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp. ground black pepper

1 tbsp.Red Mill Flaxseed meal

1 large Granny Smith Apple,( cored, seeded  and finely shredded  through a food processor)

1-2 tsp Himalayan pink salt

1 piece of Chipotle pepper in Adobo sauce, (seeded and finely chopped)

2 eggs, beaten

PROCEDURE:

1. In a bowl, mix everything thoroughly by hand.image

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2. Taste test by frying a small portion of the mix, adjust seasoning according to your taste.

3. Shape into thin logs and wrap with Saran Wrap.

4.Refrigerate only for 30 minutes.

5. Fry in oil until more oil fat gets extracted until the sausage  turn lightly brown, be careful not to burn  due to its sugar content.

-Peaches, finding  ways to make it more Sarap!