Lemon herb grits topped with a fried egg. Salad on the side. Washed down with some classic NYC Chock Full o’ Nuts.
Tag Archives: eggs
Project 365, Day 8: Egg fried rice is comfort food
Raphe asked for it this morning and I was happy to oblige. When I’m stressed out, overworked or just a little blue, I almost always make myself fried rice. It’s quick. It’s simple. It’s satisfying.
It helps make a crappy week seem a little bit further away.
Project 365, Day 1: Spam and Eggs with Spinach
Spam and scrambled eggs over garlic rice for breakfast was always one of my favorite things about visiting the Philippines. Maybe it was the musubi, maybe it was just the need to use up the cans of Spam in the pantry; whatever it was, the boyfriend has been converted to the cause.
Here’s our lightened up version with thin cut, crispy Spam and spinach salad instead of fried rice.
Food for Thought: 5 May 2011
It’s Cinco de Mayo. I think that means its time to visit Cinco de Mayo for dinner!
How to Cook Quinoa in a Rice Cooker (via Gluten Free Goddess)
I can’t believe it took me so long to realize this was possible. You can cook pretty much any grain in a rice cooker!!
Six Secrets to Save You from Cooking Burnout (via Casual Kitchen)
Completely appropriate for me right now. I’m just cooked out. It’s time for a break. Or a change. Or something. If you’re feeling the same way, visit Casual Kitchen to read Dan’s suggestions for breaking the funk.
Perfect Egg Yolks (via Khymos)
This guy has creating the perfect soft-boiled egg yolk down to a science. Make sure to read both Part 1 and Part 2.
Newkirk Cafe will be Vox Pop II (via Ditmas Park Blog)
I’m a little embarrassed to admit that I never made it to Vox Pop before it closed. Raphe lived in the neighborhood for over a year before closing time and we never stepped foot in the neighborhood coffee establishment. In fact, the day we decided to give it a shot was the day that a group of devoted customers were sharing the last cup of Vox Pop coffee outside of the closed café. Patronizing the new café on Newkirk will never really make up for this, but such a new café in the spirit of Vox Pop surely deserves lots of neighborhood support.
Egg Noodle Soup
This post was originally written for an old blog in 2009 and brought over to Kensington Kitchen in February 2011 because we hate losing good recipes.
Everyone has their food vice. Their “poison.” Their comfort food. It’s usually something sweet or fatty or both and oftentimes something that brings the person back to a happy time in their life, like childhood. This is why foods like chocolate, macaroni and cheese and cookies often make it on to comfort food lists.
My comfort food certainly meets the aforementioned qualifications, even if most people associate it with impoverished college students rather than cherub-cheeked kindergarteners. It’s salty, starchy and fatty, and despite the additions I’ve made to it over the years (namely, the veggies and hot sauce), remains one of the least nutritious dishes I could possibly make myself for dinner.
It’s ramen soup with an egg. Affectionately known as “egg noodle soup” in my house.
When I was a kid, egg noodle soup was on par with grilled cheese for lunch. I’d have my great-grandma make it for me and she’d let me eat it in the living room while I watched sesame street (now that I think about it, a 4yr old in the living room with soup sounds like a bad idea..).
These days, this is what I make when I come home at 9pm after a loooong day of school and work and just want something warm and salty, which is more often that I’d like to admit. I don’t make it when my boyfriend is around because he makes such a fuss about it being bad for me – it’s just a little something I endulge in when I’m feeling down.
Now for the recipe (if it can even be called that):
“Egg Noodle Soup”
serves 2 (or 1 person who skipped lunch)
2 cups water
1 package ramen (chicken or beef flavor)
1/3 cup frozen mixed vegetables
splash of soy sauce
1 egg
Sriracha hot sauce (optional)
1. Place water, frozen veggies, soy sauce and “flavor” packet from ramen in a sauce pot. Bring to a boil – about 5 minutes.
2. Break ramen into fourths and drop into boiling water. Let boil 3-4 minutes.
3. When the noodles are mostly cooked, turn off the heat and crack the egg directly into the soup. Break the yoke and stir into soup for about 30 seconds.
Serve topped with hot sauce.
