Posts Tagged ‘Eggs’

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel Sprouts – 6 cups, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

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“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

Makes 4  servings – Eat well!

Bring On Breakfast Stir-fry

 

Bring On Breakfast Stir-fry

Bring On Breakfast Stir-fry

Lured by the wiles of the Ephrata Street Fair in our downtown last evening, I didn’t keep with my normal Tuesday night routine of cooking up my recipe of the week. Wanting to stay true to my Wednesday post schedule, I incorporated the  Produce Geek’s pick of white potatoes into a hearty breakfast stir-fry this morning. Broccoli, cheddar cheese and some high-power protein (eggs and pinto beans) give this morning (or whenever you want to make it) meal some real get up and go!  


Vegetarian/vegan version: Remove the eggs & cheese from the equation and add more beans.

Gluten Conscious: This is a gluten-free recipe. But as always, check the label on your cheese to make sure it’s in the clear.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • White potatoes – 4 medium, sliced very thinly

    Raw materials for Bring On Breakfast Stir-fry

    Raw materials for this week's stir-fry

Other ingredients…
  • Broccoli – 4 cups, cut into small pieces
  • Eggs –  4 whole
  • Pinto beans – 1 1/2 cups cooked
  • Cheddar cheese – 4 oz, shredded
  • Canola oil –  1 Tbsp for prepping pan
  • Course ground sea salt – 1 tsp
  • Course ground pepper – 4 good twists
  • Parsley flakes – a couple of pinches

Get cooking…

  1. Warm canola oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add potatoes & broccoli, stir often and cook until tender  (approximately 10 minutes).
  3. Add eggs, stirring non-stop, until cooked (approximately 3 minutes, give or take)
  4. Lower heat to medium low and add beans, cheese, salt & pepper. Stir until cheese is starting to melt (a minute or two)
  5. Serve with a sprinkle of parsley on each serving.
Makes 4  servings – Eat well!

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

This week, the Produce Geek recommended three of my all-time favorite green vegetables: Green peppers, green beans and organic broccoli.  I could hardly wait to create a dish with them!

Green is good, so I decided to add even more green – and amazing flavor – with pesto. What really makes this vegetarian stir-fry unique is that it features eggs. Not only do they give the meal an attractive texture, but they’re a marvelous protein source.  

And to make a good thing even better, I added Kalamata olives into the mix – truly the “icing on the cake”.  I enjoyed this stir-fry without any underlying grain, but feel free to serve it on a bed of rice or pasta if you prefer.

Note that this stir-fry can be easily adapted to the tastes of carnivores or vegans by substituting chicken or beans. For all intents and purposes, this meal is also gluten-free, but be sure to check the label on the olives and pesto you’re using if gluten is a concern for  you.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Green pepper – 3 cups, sliced then cut into bite-sized pieces

    Raw materials for Mean Green Vegetarian Stir-fry

    Raw materials for this week's recipe

  • Green beans – 3 cups fresh beans
  • Organic broccoli – 3 cups, cut into bite-sized pieces

Other ingredients…

  • Eggs –  Either 8 whole eggs or 4 whole + 8 whites (if you’re watching fat and cholesterol)
  • Kalamata olives – 3/4 cup, pitted
  • Pesto – 4 Tbsp
  • Garlic – 2 cloves, minced

Get cooking…

  1. Warm 1 Tbsp of olive oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green pepper, green beans and broccoli – stir often and cook for approximately 10 minutes until veggies are starting to get tender.
  3. Lower heat to slightly lower than medium and add eggs.
  4. Stir constantly until eggs are thoroughly cooked and mixed throughout the vegetables.
  5. Add olives and pesto, and stir until evenly distributed throughout the dish.
  6. Serve and enjoy!
Makes 4 servings
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