Gastronomy and Life's Other Pleasures

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Posts tagged green onion

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Weekend brunch: Spanish asparagus revuelto
While visiting my family this past weekend, my Mum wanted to try a new recipe for Sunday brunch.  She had found the recipe in the Hamilton Spectator and thought it looked delicious (click on my photo to link to the website and recipe).  Rather than cooking up our usual bacon and fried eggs, she thought this would be a bit more interesting.
A delightful concoction of Spanish chorizo, fresh asparagus and egg, this recipe is a flavourful take on brunch.  I served mine over a bed of fresh baby spinach for some extra green goodness!
Spanish asparagus revuelto - from the Hamilton Spectator
Serves four to six
Ingredients
-olive oil
-2 peeled garlic cloves, plus ½ teaspoon minced garlic
-2 cups bread cubes, made with day-old bread cut in ½-inch cubes (we used whole wheat sandwich bread)
-salt and pepper
-2 ounces diced Spanish chorizo (we used President’s Choice)
-1 bunch thin asparagus, about 1½ pounds, cut in 1- to 2-inch lengths
-3-4 green onions, chopped
-8 large eggs, beaten
-½ teaspoon Spanish paprika
-2 tablespoons roughly chopped Italian parsley (we used curley parsley)
 Directions
Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about two minutes. Remove bread and set aside to cool.
Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, three to four minutes. Add green onions and minced garlic and cook one minute more.

Season eggs with salt, pepper and Spanish paprika. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, two to three minutes. Add parsley and serve immediately, topped with the fried bread cubes (we mixed the bread cubes in instead of using them as a topping).

Weekend brunch: Spanish asparagus revuelto

While visiting my family this past weekend, my Mum wanted to try a new recipe for Sunday brunch.  She had found the recipe in the Hamilton Spectator and thought it looked delicious (click on my photo to link to the website and recipe).  Rather than cooking up our usual bacon and fried eggs, she thought this would be a bit more interesting.

A delightful concoction of Spanish chorizo, fresh asparagus and egg, this recipe is a flavourful take on brunch.  I served mine over a bed of fresh baby spinach for some extra green goodness!

Spanish asparagus revuelto - from the Hamilton Spectator

Serves four to six

Ingredients

-olive oil

-2 peeled garlic cloves, plus ½ teaspoon minced garlic

-2 cups bread cubes, made with day-old bread cut in ½-inch cubes (we used whole wheat sandwich bread)

-salt and pepper

-2 ounces diced Spanish chorizo (we used President’s Choice)

-1 bunch thin asparagus, about 1½ pounds, cut in 1- to 2-inch lengths

-3-4 green onions, chopped

-8 large eggs, beaten

-½ teaspoon Spanish paprika

-2 tablespoons roughly chopped Italian parsley (we used curley parsley)

 Directions

Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about two minutes. Remove bread and set aside to cool.

Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, three to four minutes. Add green onions and minced garlic and cook one minute more.

Season eggs with salt, pepper and Spanish paprika. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, two to three minutes. Add parsley and serve immediately, topped with the fried bread cubes (we mixed the bread cubes in instead of using them as a topping).

Filed under food breakfast brunch eggs asparagus recipe chorizo revuelto Spanish paprika green onion Hamilton Spectator

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Weekend eats: breakfast egg salad
I’ve been wanting to experiment with my weekend breakfast choices lately, so I did some browsing on marthastewart.com for some inspiration and came up with this delightful concoction: breakfast egg salad!
Ok, ok, so it is just egg salad eaten at breakfast, but it’s not your traditional egg salad.  The hard-boiled eggs are chopped and mixed with Dijon mustard (I used grainy) and lemon juice for a lighter, more tangy egg salad.  I added some chopped green onion because that’s how I like my egg salad.  Martha gives you the option of leaving out some of the yolks for a slightly healthier version of this recipe. 
I piled my egg salad on whole grain toast topped with sliced avocado and spinach and served it with some fresh chopped fruit and coffee. This was totally delicious!  I loved the use of Dijon mustard and lemon juice for a totally different flavoured egg salad.  It was ridiculously simple and quick to pull together and I’ll be making this often!  Click on my photo to link to the original recipe.

Weekend eats: breakfast egg salad

I’ve been wanting to experiment with my weekend breakfast choices lately, so I did some browsing on marthastewart.com for some inspiration and came up with this delightful concoction: breakfast egg salad!

Ok, ok, so it is just egg salad eaten at breakfast, but it’s not your traditional egg salad.  The hard-boiled eggs are chopped and mixed with Dijon mustard (I used grainy) and lemon juice for a lighter, more tangy egg salad.  I added some chopped green onion because that’s how I like my egg salad.  Martha gives you the option of leaving out some of the yolks for a slightly healthier version of this recipe. 

I piled my egg salad on whole grain toast topped with sliced avocado and spinach and served it with some fresh chopped fruit and coffee. This was totally delicious!  I loved the use of Dijon mustard and lemon juice for a totally different flavoured egg salad.  It was ridiculously simple and quick to pull together and I’ll be making this often!  Click on my photo to link to the original recipe.

Filed under food breakfast brunch eggs egg salad avocado spinach green onion recipe Marth Stewart Dijon mustard lemon lemon juice toast bread whole grain weekend relaxing quick easy simple

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Easy Saturday morning frittata
I felt like something a little more hearty for breakfast one recent Saturday, so I decided to put together a little oven-baked frittata.
It came out fantastic! Super flavourful and fresh, and packed with healthy ingredients.  I will be making this more often now that I know how simple yet delicious it is.
Oven baked frittata (adapted from Chatelaine)
Ingredients
- 6 eggs
- 1 green onion, finely chopped
- 8 slices of bacon, cooked, drained, cooled, patted dry to get rid of excess grease and chopped into small pieces
- 1/2 cup shredded old cheddar cheese
- 1/2 red bell pepper, finely chopped
- a couple of small button mushrooms, finely chopped
- a handful of baby spinach and kale, chopped
- salt and pepper to taste
- 1 teaspoon Italian herbs
- sprinkle of smoked paprika
Directions
- Preheat oven to 350°.  Lightly grease a 9-inch pie place (using whatever you prefer - I used olive oil cooking spray).
- Crack eggs into a bowl and whisk briskly until combined.  Add salt, pepper, herbs and paprika (and any other seasonings you’d like!) and mix.  Add all of the veggies, bacon and cheese, and stir gently to combine.
- Pour into the greased pie plate and push the mixture around a little bit to make sure that all of the ingredients are fairly evenly distributed.
- Cook for approximately 25 minutes, or until the centre is just set.  Remove from oven and let sit for a minute or two.  Slice and serve with toast and fresh fruit on the side.

Easy Saturday morning frittata

I felt like something a little more hearty for breakfast one recent Saturday, so I decided to put together a little oven-baked frittata.

It came out fantastic! Super flavourful and fresh, and packed with healthy ingredients.  I will be making this more often now that I know how simple yet delicious it is.

Oven baked frittata (adapted from Chatelaine)

Ingredients

- 6 eggs

- 1 green onion, finely chopped

- 8 slices of bacon, cooked, drained, cooled, patted dry to get rid of excess grease and chopped into small pieces

- 1/2 cup shredded old cheddar cheese

- 1/2 red bell pepper, finely chopped

- a couple of small button mushrooms, finely chopped

- a handful of baby spinach and kale, chopped

- salt and pepper to taste

- 1 teaspoon Italian herbs

- sprinkle of smoked paprika

Directions

- Preheat oven to 350°.  Lightly grease a 9-inch pie place (using whatever you prefer - I used olive oil cooking spray).

- Crack eggs into a bowl and whisk briskly until combined.  Add salt, pepper, herbs and paprika (and any other seasonings you’d like!) and mix.  Add all of the veggies, bacon and cheese, and stir gently to combine.

- Pour into the greased pie plate and push the mixture around a little bit to make sure that all of the ingredients are fairly evenly distributed.

- Cook for approximately 25 minutes, or until the centre is just set.  Remove from oven and let sit for a minute or two.  Slice and serve with toast and fresh fruit on the side.

Filed under food eggs mushroom frittata kale spinach red pepper green onion recipe brunch lunch breakfast healthy

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My perfect lunch

I put together this little spread as a special treat to myself one day recently.  I was craving a smoked salmon eggs benedict so this combination of ingredients really hit the spot (I can live without the hollandaise - I know, crazy right?)  I’ve finally figured out how to poach eggs effectively, so I’m proud of myself for that!  I topped a toasted english muffin with slices of smoked salmon, fresh baby spinach, chopped green onion, a poached egg and a sprinkle of smoked paprika.  Yum!  So satisfying.  Served with a bowl of fresh chopped fruit and a big mug of coffee and I couldn’t be happier.

Filed under benedict brunch coffee eggs english muffin food fruit green onion lunch smoked salmon spinach yolk