All Entries in the "Egg" Category
Salade Nicoise
The South Arm Cooking Club for Seniors resumed for the fall season. We are glad to see Paul and Frank back in the kitchen after they recovered from some health issues. We also like to welcome Keiko and Chris who are new to the kitchen.
As usual, Charlene and Stella prepared a few delicious and healthy recipes for the seniors to participate in making and enjoying them for lunch. The first recipe is called Salade Nicoise from Charlene. This recipe serves 2 but we trippled it in the seniors’ kitchen.
The Salade Nicoise is a wonderfully balanced meal, offering vegetables, starches, and proteins all on one plate. This salad gets its name from a French seaside city of Nice where tuna is traditionally features in this salad.
Sydney and Frank made this Salade Nicoise.
Ingredients
- 2 red potatoes
- 6 oz. green beans (about two small fistfuls)
- 2 eggs
- 12 cherry tomatoes, slice into half
- 6 black or green olives, slice into half
- 7-oz. can top quality tuna
Dressing:
- 4 anchovies (optional)
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
P/S: missing ingredients in the photo include eggs, and dressing ingredients.
Claypot Rice with Minced Pork and Salted Egg Yolk
My family likes claypot rice. We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:
This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk. We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well. It’s something different from the regular combination of minced pork with salted fish.
Ingredients
- 2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)
- 3/4 to 1 lb minced pork
- 2 salted egg yolk, cut into half
- bak choy
Marinate for pork:
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- drizzle of sesame oil
Sauce for rice:
- 2 tablespoons of hot water
- 2 teaspoons sugar
- 2 tablespoons light soy sauce
- 2 drops of sesame oil
Potato Omelet (Tortilla De Patatas)
Potato Omelet (Tortilla De Patatas) is a common savoury breakfast in Spain. It is usually eaten as a second breakfast around 10 to 11 am. We had this in BraCafe while we were in Barcelona.
I made this Potato Omelet for Ben’s lunch as he is a light eater while he is at work. This is great as it can be eaten warm or cold. This will be a great lunch box item when the kids are back to school next week.
I got this recipe from the Culinaria Spain book as mentioned in this post.
Ingredients:
- 2/3 cup/150 ml olive oil
- 2 1/4 lbs/1 kg large potatoes (about 4 large russet potatoes), peeled and thinly sliced
- 2 tsp salt (I used 1.5 tsp only)
- 6 eggs
The hardest part in this recipe is to turn over the omelet. Chick on more for the instructions. More on following page. Click here to continue reading
Mushroom and Spinach Frittata with Smoked Gouda
Someone in the South Arm Cooking Club for seniors suggested to have one cooking session for making brunch. It was a great idea and the organizers (Stella, Minoo and Charlene) came up with a few brunch recipes. Stella also handed out an article on how breakfast may improve memory in healthy elderly for the seniors to read. In this article, a study of 22 men and women 61 to 79 years of age, researchers observed improved performance on memory test 15 minutes after ingestion of pure protein, pure fat or pure carbohydrate beverages following an overnight test, as compared with scores achieved after ingestion of a placebo beverage containing no energy. This study shows that memory may be enhanced by eating any type of breakfast – regardless of whether it is comprised of protein, fat or carbohydrate.
Stella, as a coordinator of South Arm’s seniors, has hands on experience on this matter. Among one of the members in South Arm’s seniors group, Stella noticed a big difference in one of the senior’s performance at certain days. She found that the day this particular senior had a good breakfast, her performance improved on that day.
The first brunch item the seniors made was Mushroom and Spinach Frittata with Smoked Gouda. Frank and Karen made this Frittata. Here we go again with Frank slicing up onions again. Frank seemed to be doing a lot of slicing onions and mincing garlic in the community kitchen.
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, sliced
- 2 cups sliced mushrooms
- 4 cups packed baby spinach leaves or torn Swiss chard
- 8 large eggs
- 1/2 cup shredded smoked Gouda cheese, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
Chicken Fried Rice
Sydney is new to the South Arm Cooking Club for seniors, at least to me. He volunteered to cook fried rice for the group. He did a pretty neat job and did some wok tossing which amazed us.
The Chicken Fried Rice looks and tastes pretty good. I’m sure Arkensen and Nanzaro will love this. The chicken can be substituted with other meat like BBQ pork or shrimp.
Ingredients
- 4 to 5 cups cooked rice, preferably overnight
- 1 carrot, diced
- 1 large onion, diced
- 2 cups frozen peas
- 1 cup chopped green onions
- 3 cloves garlic, minced
- 4 eggs
- 1/2 lb to 1 lb chicken breast, diced
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 3/4 teaspoons sesame oil
- dash of cornstarch
- salt and pepper to taste
Easy Vegetable Quiche
Minoo demonstrated an Easy Vegetable Quiche recipe in the Gilmore Park Church community kitchen. Quiche is a pie which uses egg as binder to hold things together. Quiche is great for picnic or school/work lunch as it is very convenient to carry them around and it can be eaten cold like pizza.
This is a Vegetable Quiche but you can add in meat like bacon, cooked chicken, ham or turkey as other alternatives.
Ingredients
- 1 package of ready to mix pastry
- 1 cup sliced mushrooms
- 1 cup chopped sweet peppers
- 1 cup diced onions
- 1 bunch of green onions, diced
- 1 cup diced celery
- 2 garlic cloves, minced
- 1/2 cup sundried tomatoes pesto
- 5 large eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 1 pinch of dried basil, oregano and marjoram
- some chopped parsley
- salt and pepper to taste
Click on the link below for the instructions.
Ginger Omelette
Ginger Omelette is one of my favourite home cooked dish. I enjoyed this dish during my confinement month where I had to consume lots of ginger. Check here for the property of ginger.
The aroma of ginger and sesame oil make this dish very appetizing.
Ingredients
- 4 eggs
- 1 big nob of ginger, approximately 3 inches or more
- a dash of soy sauce
- a dash of white pepper powder
- a tablespoon of sesame oil and a little cooking oil
You may substitute the ginger with caramelized onions or chopped salted radish for other Chinese style omelette.
Click on the link below for the instructions.
