Recipe Exchange
My friend Gini emailed me an old-fashioned recipe exchange tree letter, where you send one recipe back to the person who sent THEM the letter, then you put your friend's name and contact info in the send to: position and send the letter on to twenty other friends. The suggestion was to send an easy recipe you do all the time that can be made with basic ingredients - ideally something you can write up from memory.
I don't think I've ever written this one up before, so I thought I'd share it generally. If you feel moved to respond with a recipe of your own, I'd be delighted.
Fried Eggs over Stir-Fried Veggies
One of my favorite recipes is a healthy breakfast recipe - pretty fast, and I love how it looks on the plate.
Ingredients:
eggs (1 or 2 per person, as desired)
Tablespoon or two butter or vegetable oil
carrots and zucchini (see portions below)
one medium tomato , sliced and cut into pieces, or multiple grape tomatoes, halved
dash of garlic salt
dash of oregano and dill, or an Italian herb mix
Directions:
Start with one carrot (or half a big carrot) and half a medium size zucchini per person. Peel and cut the ends off the carrot(s) and wash and cut the end(s) off the zucchini, then cut both of them lengthwise in half. Lay the halves flat side down and cut lengthwise again, so you get long, not more than 1/4 inch thick slices of veggies. You might need to also cut the carrot in half. You want all the pieces to be about the same length.
Heat 1/2 a tablespoon of oil or butter in a medium saucepan, and cook the carrots on a medium/medium low setting for 2 or 3 minutes, then add the zucchini, the tomatoes, and the seasonings. cook another 2 to 5 minutes until tender, stirring frequently. (how long depends how hot it is - if you keep it hotter you should really stay on it and stir frequently). Zucchini will change color when cooked - you want it so it just gives easily to a fork or when cut with the spatula, but not soft and mushy. Tomatoes may cook down and fall apart completely - that's fine. They are there for moisture and flavor.
Empty the stir-fry out of the pan onto plate(s), then fry eggs to taste in same pan (I like mine over easy/medium so the yolk mixes with the veggies). Add more butter or oil as needed.
Serve the eggs on top of the veggies, and enjoy!
This entry was originally posted at https://netmouse.dreamwidth.org/822785.html. Please comment there using OpenID.
I don't think I've ever written this one up before, so I thought I'd share it generally. If you feel moved to respond with a recipe of your own, I'd be delighted.
Fried Eggs over Stir-Fried Veggies
One of my favorite recipes is a healthy breakfast recipe - pretty fast, and I love how it looks on the plate.
Ingredients:
eggs (1 or 2 per person, as desired)
Tablespoon or two butter or vegetable oil
carrots and zucchini (see portions below)
one medium tomato , sliced and cut into pieces, or multiple grape tomatoes, halved
dash of garlic salt
dash of oregano and dill, or an Italian herb mix
Directions:
Start with one carrot (or half a big carrot) and half a medium size zucchini per person. Peel and cut the ends off the carrot(s) and wash and cut the end(s) off the zucchini, then cut both of them lengthwise in half. Lay the halves flat side down and cut lengthwise again, so you get long, not more than 1/4 inch thick slices of veggies. You might need to also cut the carrot in half. You want all the pieces to be about the same length.
Heat 1/2 a tablespoon of oil or butter in a medium saucepan, and cook the carrots on a medium/medium low setting for 2 or 3 minutes, then add the zucchini, the tomatoes, and the seasonings. cook another 2 to 5 minutes until tender, stirring frequently. (how long depends how hot it is - if you keep it hotter you should really stay on it and stir frequently). Zucchini will change color when cooked - you want it so it just gives easily to a fork or when cut with the spatula, but not soft and mushy. Tomatoes may cook down and fall apart completely - that's fine. They are there for moisture and flavor.
Empty the stir-fry out of the pan onto plate(s), then fry eggs to taste in same pan (I like mine over easy/medium so the yolk mixes with the veggies). Add more butter or oil as needed.
Serve the eggs on top of the veggies, and enjoy!
This entry was originally posted at https://netmouse.dreamwidth.org/822785.html. Please comment there using OpenID.