For the past few weeks I’ve been eating the same breakfast every day: a simple egg white scramble. I like to mix things up a bit, but I can honestly say I’m not getting tired of it at all. Bonus: as far as I can tell it’s the healthiest thing ever.
Your choice of peppers, diced. I go with red, green, poblano, sometimes jalapeño.
a handful baby spinach leaves
salt & pepper to taste
goat cheese crumbles
Instructions: it’s a scramble… scramble everything! Ok, ok sauté the peppers and onions in olive oil for about 5 minutes, seasoning with salt and pepper. Chop up the baby spinach leaves and add them, cooking for about 5 minutes or until they are wilted. Add as much egg whites as you like, I go with about 3 eggs worth of egg whites. Sprinkle with a few goat cheese crumbles and Sriracha (optional).
One thing about egg whites: if you buy them in a carton from the store, check their ingredients. You’d be surprised at some of the crazy stuff you’d see. Your egg whites ingredient list should read:
Most likely if you search Google for a Phở recipe, you’ll come across this one from Allrecipes. I tried it recently and it was top notch, highly recommended!
One of the steps called for skimming the fat off the top of the broth about half-way through. I just wasn’t having any luck with this at all while the broth was still hot. I could see the oily fat, but extracting it was another matter. “Phở this”, I said and gave up.
Fortunately, I started simmering the broth pretty late and had to set it in the fridge over night to continue simmering the next day. Here’s what it looked like the next morning:
Perfect! The fat is easily extracted when it’s cold and the broth kept all its flavor.
I’m not really sure what to call this. Over the past couple of years it’s morphed from a traditional chicken tortilla soup we’ve had a hundred times into more of a thick chowder . It’s great for cold or chilly days when you’re feeling Tex-Mex and want a robust soup.
2 garlic cloves
1 large carrot
1/2 red pepper
1/2 green pepper
1/2 pablano pepper
1 chicken breast
1/4 cup long-grain rice
1 box of chicken broth
1 can corn (1/2 of corn, all of the juice)
1/2 can black beans
1/2 can of fire roasted tomatoes
salt, pepper, paprika, onion powder, cumin
2 small corn tortillas
Start by heating a couple of tablespoons of olive oil in a pot over medium-high heat. Liberally sprinkle your chicken breast with the salt, pepper, paprika, onion powder, and cumin. How much? I cover mine with a couple pinches of each spice. You want the olive oil to absorb a lot of these flavors while cooking the chicken. Cook the chicken on each side until browned then remove and set aside.
Add the 1/4 cup of rice to the olive oil and cook for about 2 minutes, or until the rice starts to brown at the edges. Then, add your finely diced onion, garlic, carrots, and peppers and sauté them for about 5 minutes. Strain an entire can of corn’s worth of juice into the pot, then add about half of the can’s corn. Strain and rinse about half a can of black beans and add as well.
Take a wooden spoon and mix the ingredients in the pot well. Dig deep and get all the crusty goodness off the bottom of the pot and mix it in with the ingredients. Once the bottom of the pan has been scraped, take your half-can of fire roasted tomatoes and pour it in along with the entire box of chicken broth.
Pretty traditional tortilla soup so far, right? Here’s where it gets fun: take your 2 small corn tortillas stacked and cut them into 3 strips. Stack the strips and finely cut strips of the tortillas — the finer the better! Add the finely cut strips into the soup and bring to a boil. Reduce the heat to low and let simmer for at least 1 hour — this’ll completely dissolve the tortilla strips and thicken your soup into a hearty, tasty, chowdery thing. Enjoy!
Stuffed Kale Casserole with Goat Cheese Marinara Sauce
Drawing from this recipe as inspiration, here’s a tasty kale casserole:
I modified the original recipe quite a bit to fit what I had laying around. This is more of an Italian rice + chicken stuffing than the quinoa in the original recipe, but it works well. Here’s what I used:
1 Tbsp olive oil
half a Pablano pepper
half a Red pepper
half a Red Onion
1/2 cup Arborio Rice
1 chicken breast, cooked and shredded
1 tsp Dried Oregano
1 tsp Dried Thyme
Salt and Pepper to taste
1 1/2 cup water
Heat the olive oil in a sauce pan on medium high heat and add the rice dry. Fry the rice until the edges are brown, then add the rest of the ingredients finely diced. Add the water and cover until the rice is fully cooked.
Blanche the kale according to the recipe above. This turns the kale from a rough, dark green leaf into a malleable beautiful green wrapping:
I love goat cheese in tomato sauce, so instead of a simple marinara, I combined a can of fire roasted tomatoes with a bit of goat cheese and warmed over medium heat.
Roll and Bake
Add a spoonful of the stuffing to each kale leaf and roll. Add to a casserole dish and cover with the sauce. Heat in an oven at 350F for about 45 minutes and then serve immediately. The end result is a great, leafy-green tasting casserole with a deep tomato flavor. Enjoy!