Heat a dry cast iron pan to medium and add 1 cup of sliced mushrooms. Cook them just a bit, because that keeps them from getting mushy and deepens their flavor.
Remove from the pan and add 1 TBSP of olive oil. Slice 1/4 yellow onion and crush 1 clove of garlic and add to the pan. Add 1 tsp of fresh ginger or 1/4 tsp of dried ginger, salt and pepper. Cook until the onions are transparent, make sure the garlic does not burn. Then add back the mushrooms.
Take three stalks of bok chop and chop into inch long pieces. Cut about 6 cherry tomatoes in half, Add and cook until tender. Add salt and pepper and toss in about 2 tsp of soy sauce.
Serve over rice. Makes one generous serving. The mushroom flavor is deep and rich and they are toothsome, not mushy. The tomatoes add some sweetness, the boy chop a bit of crunch. Delicious and filling.
Heat a cast iron pan to medium-high, rise 4 asparagus and cut into thirds. Lay on the bottom of the pan and cook without oil or water until tender, turning so it browns evenly. Slice 8 cherry tomatoes in half and toss in and cook for 2-3 minutes with the asparagus. Remove from the pan, and wipe the pan clean with a paper towel.
Cut two boltllos in half and lay them on the cast iron pan, turning the heat down low. Put a lid on and let them toast. The lid will help them heat all the way through, not just on the toasted side.
In another pan, on medium-low heat, melt 1 tbsp of butter. Meanwhile, beat 3 eggs with 1 tsp of dry dill weed. Do not add salt and pepper. Pour into the melted butter and scramble. This is a soft scramble, which makes a creamy, tender scrambled egg. It’s imperative you add no salt until the eggs are done or they won’t get the creaminess you want. Stir constantly until the eggs are cooked to a creamy consistency. Then add some salt and pepper.
Remove the now toasted bolillos, spread the eggs on the pieces, then place some asparagus and tomatoes on top.
These are a delicious blend of flavors, the creamy soft-scrambled eggs are wonderful foils for the asparagus and tomatoes. The crunchy bolillos are a good contrast in texture to the creamy eggs, juicy tomatoes and the semi-crisp asparagus. These make a nice light meal or great snack.
A fast and easy lunch made with just a few ingredients.
In a sauté pan, I heated 1 TBSP of olive oil and added a pinch of anise seeds to it. When the aroma filled the air, I added 1/2 of a yellow onion, sliced thin along with 3 small peppers (the mini red peppers. I actually used a red, orange and yellow) or 1 large red pepper, cut into stripes. Add salt and pepper and let cook until tender.
I sliced two small zucchinis into little rounds and added them to on top of the onions and peppers. Then I cut about a 10 cherry tomatoes in half and tossed them on top with some salt and pepper. I let them cook for a while until tender.
Lastly I grated a bit of parmesan on top and let it melt. This made one large serving for a lovely, flavorful lunch. Anise is usually used in cookies and candies, but it is amazing with vegetables. It does not add a sweet flavor, it adds a subtle bite, sharper than you might imagine, but so delicious.
This was another easy to prepare and flavorful salad I made ahead for some company coming over for brunch.
In the morning, I added 1 cup of boiling water to 2/3 cup of bulgur in a one quart plastic bowl with a lid. I sealed the lid and left for later. In a few minutes the wheat absorbed all the water and it was ready. I stuck it in the fridge for later when I would mix up the salad.
I drained a 15 oz can of black beans, rinsing all the liquid off and let them drain in a strainer while I chopped up the veggies.
I chopped 3 green onions, 1/2 of a red pepper and a bunch of cilantro. I also quartered 8 cherry tomatoes. I mixed them all in with the bulgur, added the beans and 1 cup of corn salsa. I squeeze 2 fresh limes, added a dash of salt and pepper and 1/2 tsp of cumin and it was ready for prime time.
It’s a flavor fiesta – spicy, sweet, crunchy and toothsome. The corn salsa adds just the right amount of heat. This made one quart of salad – all in the original container – so it also meant very little cleanup – a strainer and a knife.