Justin & Meredith Winokur's Kitchen Cooking Notebook
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Huevos Rancheros / Motuleños -- back to top
I make this pretty often. It is all based on this post which is partially copied below (with modifications)
Heat a pan on medium and add pam. Immediately heat three corn tortillas until they are crispy. Once it has started ot crips, flip them over. Spray the other side with pam and let them start to crisp (about 20-30 seconds)
Heating
Spray again with pam making sure to get any exposed metal. Then top it with two eggs and a handful of drained beans (of your choosing), sauce/salsa (eg, Green chili sauce, Pace Pecante Salsa, etc) and maybe a protein (eg, rotisserie chicken, bacon, etc). Try to keep everything centered on the tortillas
Eggs, and beans
Ready to cook
Cover and let cook for a little on medium (You want to cook but not burn the tortilla). Top with cheese of your choosing. Cover and cook some more
All cooked
You may have to broil to get the tops to cook as you wish.
Carefully slide off the pan and onto a plate
Slid onto a plate and topped with bacon
There are tons of variations but they all revolve around changing the sauce, beans or protein. See for example Allevatori Uova done italian style
Based on my reading, this dish can easily be Rancheros or Motuleños. Not sure.
Shakshuka with Fennel and Feta -- back to top
First, the brussel sprouts. It was a while ago that I made them so I had to refresh my memory of how I was doing it. I followed a Serious Eats recipe. I'll reiterate it here for future reference. I heated the oven to 500_with_ the pans. Then I put the halved sprouts on the hot pan. Some people recommended flipping it to cut side down but I decided to leave it as is. I had already tossed them with a bit of olive oil and lots of salt and pepper. Anyway, I put them on the pan and put them in the oven for about 20 minutes, rotating half way. One thing about doing it this way is you really have to watch the leaves that broke off since they will burn.
For the shakshuka, I followed the recipe pretty closely. with an extra serrano and a very large jalapeńo. I also skipped the parsley and used a mix of regular and hot paprika instead of the smoked. For both the paprika and the crushed red pepper, I used a lot extra. I also threw in some garlic powder. I didn't make any more changes that I can recall except messing with the times as needed. I was worried that the eggs were overdone but they were perfect. Since I wasn't doing bread, I wanted slightly harder (somewhere between runny and medium) and that is exactly what they were. I used lite feta instead normal. Oh, and I used 6 eggs. It made a lot but it was enough for 2 meals. (Despite what the recipe says)
I didn't really taste the fennel but it was my first time cooking with it and I liked it. I smelled it a lot while cooking. I wonder if I can do anything to add more of its flavor. I am sure I did taste it in there, but maybe not very strongly.
Shakshuka with Fennel and Feta (From A Sweet Spoonful)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2796, 2012-10-28_202002
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs -- back to top
I made this a while ago based on the recipe below. I followed it pretty closely including the oil (since there isn't much else in it). It was interesting to used fried sage leaves but I do not think I really tasted them too much. Honestly, I was disappointed by this. It kind of just steamed the brussel sprouts (which I bough chopped already). Maybe I needed to use a bigger pan so as to have more in contact with it. I think if you cannot get a good char on the sprouts, then you miss so much of the flavor.
Brussels Sprouts Hash with Fried Sage and Soft Cooked Eggs (from Serious Eats)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 2840, 2012-11-15_113403
Shakshuka and Roasted Pumpkin -- back to top
I made shakshuka but I didn't really follow any recipe. The key was I wanted to include lots of broccoli (I love broccoli in tomato sauce). I also used lots or peppers including a habanero seranno and fresno peppers (I nearly died of a coughing fit when they hit the pan). I also had carrots, plain green peppers, 1 28 oz and 14 oz can of tomatoes and a bunch of spices. I then poached 6 eggs into it (one serving for the next day). I also included fat free feta cheese.
I also made roasted pumpkin. I sliced it and roasted it at 425 for a while and then ate it off the skin. It was not very flavorful and not all that good. I won't make it like that again (though I probably won't be buying pumpkin again this season.
Original Wordpress ID and Date: 2862, 2012-12-05_213248
Corned Beef with Poached Eggs -- back to top
I wanted to do something with corned beef but I was tired of just doing reuben things. I warmed/fried a bit of corned beef on the pan, put it on top of a whole grain english muffin and then topped it with a poached egg. I poached the eggs using the trick from Serious Eats where you strain away the very wet part of the egg. I forgot to use the strainer though to put the egg in the water. Still, it worked really well for one (closer in the pic) and pretty well for the other. I did cheat a bit with a tad of vinegar in the water.
The corned beef was from Whole Foods and didn't have any nitrates. I liked the idea of healthier corned beef and it was pretty good flavor wise but a bit too salty. Oh well.
I also had (too much) steamed sugar snap peas. I didn't calculate the points, but it wasn't too bad. 3 eggs (6) (only two pictured), 2 low-fat, whole grain english muffins (6) and 1/4 lbs corned beef (~4)
Original Wordpress ID and Date: 5772, 2013-05-01_204543
Poached Eggs over Roasted Asparagus -- back to top
I wanted something fast and light. I roasted asparagus as I did on 2013-05-20 basically the exact same way. While that was going, I poached eggs like on 2013-05-01. Note that the time in the water was about 4-5 minutes. I thought they were overcooked but the yolks were still pretty runny.
The meal was pretty good. Kind of plain, but it was fast
Original Wordpress ID and Date: 6154, 2013-05-30_100835
Egglets (kugelets?) -- back to top
It was roughly inspired by the idea of salt and pepper kugel though I didn't actually use any recipes. I started by chopping up a ham steak into cubes, then sautêing that with sliced pepperoncini. I then added 1.5 servings of "Plus" pasta. I also added lots of salt, pepper and garlic powder.
I put them into muffin tins (below). I then mixed up a big thing of egg beaters with more salt, pepper, garlic powder, plus a tiny bit of olive oil, and a big squeeze of sriracha. That ended up being only enough for 5. So I made more of the egg mix but skipped the olive oil and sriracha. Notice how much more those puffed up (right two). I cooked them at 375 for 25-30 minutes.
Overall, they were very good. Flavorful and very tasty. Maybe a bit salty, but still very good. I would do them again, though they were a bit high on points (see below) at 22. I could eat fewer of them and save it for another meal.
(2015-12-15: Nutrition moved to separate page)
Original Wordpress ID and Date: 6232, 2013-06-28_204438
Zucchini Pasta with a Fried Egg and Roasted Okra -- back to top
The zucchini was the same ideas as what I had done on 2013-04-16.I started with a lot of zucchini julienned (I wish I had weighed them first but there were 5 small to medium ones) with some finely chopped mushrooms. I then added a can of washed garbanzo beans. I added 1 Tbsp of olive oil, a bit of balsamic vinegar, then some salt, pepper, garlic powder and minced onion. After I mixed it all together, I added some parmesan cheese. I finally topped it with an (accidentally overcooked) egg.
The okra was inspired bythis recipe. I followed the suggestions and roasted them whole and at 425. Maybe it was because they were whole, or maybe it was something else, but they took a very long time to get any type of crisp to them. Probably over 30 minutes. And, they really weren't that good. I guess I would try it again (maybe cut up though) but I am in no hurry. (Pictured is the whole thing but I took half for lunch)
Points Plus (for two large servings)
Olive Oil...3
Garbanzo beans...10
Eggs...8
Parm Cheese...4-5 (guesstimated)
--------------------------------------
26 for the whole thing, or 13 each night. Not bad for a lot of food.
Original Wordpress ID and Date: 6287, 2013-07-09_214041
Chicken Meatball Omelet and [burned] brown rice -- back to top
I was going back a forth a lot on what to make for dinner while I was shopping, and this is what I came up with. First, the successful part: the omelet. I found chicken meatballs at Trader Joes (3.72 points plus for 4, though the package says you should get more). Anyway, I decided to make meatball omelets. I took 9 meatballs (half the package), cut them in half, and warmed them in a thing of spicy tomato sauce I had in the pantry. In the mean time, I cooked egg beaters on the non-stick pan and put it under the broiler to cook the top. I then topped half of it with half the meatballs, added some LF mexican cheese and put it back under the broiler. This came out very good. It was very easy and pretty low in points (though I didn't calculate it). I froze the rest of the meatballs so I could easily make this again!
I was also craving brown rice so I decided to do it in the pressure cooker (see this post) which calls for a 2:1
Original Wordpress ID and Date: 6589, 2013-09-09_103237
Salsa Pasta with Poached Eggs -- back to top
I threw this together with what I had and what Meredith brought with her. I made about 3 servings of pasta. While it was going, I sautéd an onion and a red pepper. I then added two small cans of chicken. I added the pasta, some of the pasta water, a bit of salsa and finally some 4-cheese blend.
I also poached eggs using the technique where you strain the very wet part out of the eggs. I guess these were fresh enough that there was very little of the wet part. I did cheat a bit and I used some vinegar in the water. I overcooked them a bit but there was still some runniness to it.
For a thrown together meal, this wasn't bad! (Next time, I'll skip the chicken. You barely tasted it and there was enough protein from the eggs)
Original Wordpress ID and Date: 6826, 2013-10-25_235641
Rocky Mountain Toast -- back to top
I made rocky mountain toast using whole wheat bread. I cut a hole and toasted the middles separately. I then pammed the bread and cooked it on a stainless steel pan (didn't have non-stick). I pammed the middle, added the egg and let it cook. I then broiled it for a bit just to help set the egg. I flipped them and again used the broiler to help set the eggs. For the one on the left, I put cheese on and broiled it for a minute.
Original Wordpress ID and Date: 6837, 2013-10-29_091342
Potato Hash with Fried Eggs -- back to top
I had some leftover potatoes from yesterday's moussaka so I made home-fries. I first sautéd a really small onion and then I put in diced leftover potatoes (They were par cooked from yesterday). As they neared completion, I added some (too much) salt and pepper. I finally topped them with two over-medium fried eggs. A fairly quick and simple breakfast!
Original Wordpress ID and Date: 7478, 2014-02-18_094305
Eggs + Tortillas (with Borracho Beans), Kale Salad, and Leftovers -- back to top
Not the greatest picture but...:
This was kind of a thrown together meal, except that it involved some pretty time intensive things that Meredith had made over the prior weekend.
The beans/eggs thing was a very quick version of Huevos Motulenos except that we used Borracho Beans that Meredith made earlier in the week. The borracho beans were from Homesick Texan variation on Jalapeno beans. Meredith thought they were pretty good but the beans needed salt. Conventional wisdom is to not salt them before cooking since it will turn the skin hard, but she has been reading up on alternative methods. More on that when she does them.
The kale salad (not yet pictured but will be soon) was from The Kitchn [local]. She basically followed the recipe except:
I thought it was pretty good. Meredith was getting tired of it since she had it for so many meals, but it was still tasty. And a good lunch since it has the quinoa.
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing (from The Kitchn)
Local Copy (U: "guest" P: name of my dog, all lower case)
Quick Miso Ramen with Soft-Boiled Eggs -- back to top
Meredith and I made quick ramen like last time. Again, we basically just winged it with some chicken broth, miso (mixed into a small thing of warm broth then added), soy sauce, plus some tahini. We also topped it with green onions and some toasted sesame oil.
The real change this time was that we used zucchini noodles (raw). They were fine. Certainly nowhere near as good as real ramen noodles but much healthier!
Sadly, the broth this time was really just not as good. I do not know what was different this time. It wasn't bad per se, but certainly lacked the flavor and mouthfeel. Also, I we do not know if it was the green onion or the sesame oil (or all the veggies) but it reminded us more of wontons soup than ramen.
While the soup wasn't as good, the eggs were more of a mixed bag. Texture wise, they were almost dead on. I am still figuring out the times for Albuquerque (~6000 ft in elevation) but 9 minutes steaming then into cold(ish) water did the trick. They were a nice texture and held together.
Rather than go with the Serious Eats ramen egg suggestions, I just did 2 Tbsp mirin, 2 Tbsp (low sodium) soy, and 1 Tbsp sugar.
You can see the marinating below. They were fine with this but could have used much more time marinating.
Huevos Motuleños -- back to top
I had made this a few times now. This was again inspired by the first time that I made it. This time, I used green chili sauce, rotisserie chicken, beans, and topped it with shredded gouda.
It didn't come off the plate very well this time. I think the sauce was a bit wet. I also tried to cut the tortillas differently to cover the pan. I liked the idea but between that and the fact that these ones seem to curl, it made it hard (plus, sometimes I just have better luck than others)
(I will eventually make a recipe book post about it and then come back and add the link)
Made into a Recipe Book Post
Green Eggs on Toast with Bresaola and Cheese -- back to top
As usual, when I say "green", I mean we used the green cilantro dip. There really wasn't too much to this meal since, after all of the shopping (and sampling/snacking) we were not that hungry. We had fried eggs (light amount of butter), Bresaola (from Whole Foods, but I want to try making it still) and various cheeses. I think it was some Hatch Green Chili Cheddar and Gouda.
Not a fancy meal by any standard but still, really good and simple
Allevatori Uova (Italian Huevos Rancheros) -- back to top
This was an interesting idea. We made what is basically my Huevos Motuleños but Italian style. (Actually, we more closely made Italian Huevos Rancheros or "Ranchers' Eggs")
Anyway, we had leftover cannellini beans but didn't want to use them on something Mexican given their strong rosemary flavor. Instead we decided to do it Italian style. We used Classico Spicy Red Pepper Sauce instead of salsa/chili and also topped it with cheddar (not very Italian but it's what we had).
It was actually pretty good. Crisp tortillas and interesting flavors. I really wish I could get it as cleanly out of the pan as the first time but that has yet to every happen again!
Made into a Recipe Book Post
Huevos Rancheros / Motuleños with Rotisserie Chicken -- back to top
I made Huevos Rancheros / Motuleños which I also made into its own Recipe Book Post. This time I used rotisserie (dark meat) chicken and Pace Salsa plus grated cheese (I forget which one) on top. The salsa had a kick but it was pretty good. And this meal is just so easy!
Also, I was almost successful at taking it off the plate! Though it still looked better in the pan so I am using that image
Roasted Cauliflower with Fried Eggs -- back to top
I was out late for something so Meredith made the cauliflower. She used the same seasonings I used on 2016-01-06 though I do not think she followed my method (I think she used less oil and a lower temp). Still, they came out fine. We topped it with a fried egg and Sriracha. Super simple!
Huevos Rancheros -- back to top
We wanted a quick and healthy meal so we made Huevos Rancheros. I did it the normal way except one of the pans was non-stick since we are clearing out our older pans.
I also didn't use butter and instead relied on just pam. Plus, I gave the tortillas extra time to really get a crisp. Finally, and most importantly which helped this version, I was extra careful to keep the toppings on the tortillas. That made it come off cleanly.
Anyway, the toppings were a tiny bit of El Pinto Green Chili sauce (or was it salsa, either way, not our fav) and then Pace. Plus, I also cut up some roasted red pepper. Oh and a lite bit of cheddar.
Good meal option as always!
Huevos Rancheros -- back to top
We were hungry and hadn't eaten lunch so we quickly threw together Huevos Rancheros. The only interesting thing we did is use leftover eggplant from the other day instead of beans (also saved calories). Not much else to it.
Beet Pickled Eggs -- back to top
I made beet pickled eggs using my Dad's recipe from last time. I followed the recipe pretty closely with the only real change being that I split the extra stuff as top and bottom and I used only 8 eggs. I used my regular method for "boiled" eggs. One egg actually broke but then I remembered that I made hard boiled eggs before and took an extra from there.
After about a week (made on 2016-01-31) they got a great color and some good flavor. I wonder if I can reuse the brine for another batch even if it won't have all of the onions. Or, maybe I will add another can and half an onion with the same brine. (to be continued)
After I finished all of the original eggs, I added more hard boiled eggs to the "brine". I had also already eaten probably half of the beets and some of the onions.
Still, after a week, the new batch looked pretty good. It was a bit less intensely colored and slightly less flavorful, but I would do this again. Maybe try to leave more of the beats until after the second batch. Or, maybe add another can (even though that would throw off the amounts1)
Picture of a second-batch egg:
I guess I could halve the recipe and just keep growing it. Maybe.... ↩
Huevos Rancheros -- back to top
We had people over so we made the usual for breakfast. It was a bit of a juggle with four different pans, each with four slightly different versions but I think it came out ok.
We used "505 Hatch Valley Green Chile Honey Chipotle Salsa" pictured below (taken from the website)
Egg Clouds with Chives -- back to top
We made egg clouds based on the recipe from The Perfect Egg, by Teri Lyn Fisher & Jenny Park (LOCAL. We followed their recipe pretty closely and added chives fresh from the garden. It was actually pretty easy to do all of this. You just beat the eggs to medium-stiff peaks and then make a divot and add the yolk. We cooked it (on convection) for 11 minutes. I think next time, we'll do 8.
We also had it with some caprese salad.
Egg Clouds (From The Perfect Egg -- Book by Teri Lyn Fisher & Jenny Park)
Local Copy (U: guest, P: name of my dog, all lower case)
Indian Style Scrambled Eggs -- back to top
We had to be some place so this was a fast, easy, and healthy meal. Meredith made Indian Scrambled eggs from this The Kitchn recipe (local). She stayed pretty close to the recipe except skipped the cilantro and bird's eye chili (we were out cilantro and the bird's eye went bad) and used some Sriracha in place. She also did use the tumeric.
It needed some salt (she forgot to salt it as it went). Th ginger bites were actually really, really good.
We would do this again when we want something as easy as eggs but more interesting.
Huevos Rancheros -- back to top
We needed a quick meal and wanted to use some of the tortillas and rotisserie chicken. So we made the usual Huevos Rancheros. Nothing really to it. Just used up the rotisserie and some smokey sauce
Breakfast Omelets / Scramble -- back to top
The original intent was omelets but after two of them failed, I made the last one (pictured) a scramble.
I sautéed mushrooms, onions, and peppers in a bit of oil. When ready, I added the eggs and scrambled them. Also served with some oven-baked, center-cut, bacon.
Not too much to it, but made a nice and easy meal.
Indian Scrambled Eggs and Yuca Home Fries -- back to top
We made a pretty simple though oddly eclectic meal. Meredith made Indian Scrambled Eggs (Egg Bhurji) like we did before on 2016-04-13. I think she followed the recipe pretty closely. We used 3 chile peppers instead of one and it still wasn't too spicy. We also threw some (full-fat) yogurt (bought for a later meal) into the eggs kind of like cream. We also skipped the cilantro and added cumin. Meredith said she also went heavy (~2x) on the turmeric.
I also made yuca home fries. I had to peel the wax and then cube it. I cooked it in the cast iron with some oil and then later butter. I also threw some salt and pepper in too. I liked the flavor a lot but it was also pretty and kind of dry. I think that it may just be that yuca is a bit dry. I would still do this again.
Green Chile Breakfast Casserole and Cauliflower -- back to top
Meredith and I made Breakfast for Dinner for us and her parents. The main event was the Green Chile Breakfast Casserole using the same recipe from last time. I think we followed it pretty closely except Meredith also added some mushrooms since we still had some left. It actually made a ton, filling both the casserole dish (pictured below) and also another small dish. It was also pretty good. A bit spicy from the chiles and needed a little bit of salt, but I enjoyed it!
I also made cauliflower fritters. It was a bit different since I used some already-cut up cauliflower. I forgot that you do not "rice" it for this, so I really didn't need to use them, but it still made it a bit easier. I roughly doubled the recipe with a bit of extra egg on top of that to bring it all together. I used just about all of the seasonings I note on the page. Plus is sprinkled it with some smoked paprika. I made two trays. The bottom one cooked a lot more so next time, I need to be better about rotating sooner.
Shakshuka with Eggs -- back to top
Second day of Whole30. We made shakshuka as a simple meal that we could also do some prep ahead. We cut the onions and peppers ahead of time to make life easier.
We had:
We sautéed the onions and red bell peppers (with some salt and pepper) until they were started to caramelize. I used a mix of ghee and olive oil. I then added the tomatoes and then a ton of spices:
It let it cook down and then poached eggs in it.
It came out very good. Wasn't too much work with the prep. The roasted tomatoes also gave it a very nice flavor. I also liked the caramelized flavor.