Bfast: Rice bowl

Start your engines! Or some oil, however you would like to reference it.


Little picture montage of ingredients, butter, onions, brown rice, spinach, bacon, garlic, egg. Also included on the list are olive oil, walnuts (I’m obsessed), parmesan cheese, salt, and pepper.

Sautee them ernions. At this point I should have added the walnuts, but those were a split-second addition I threw in.

Drop in the bacon with a dash of minced garlic.

Top it off with spinach, a little more olive oil, parmesan, salt, and pepper.

Funny thing about spinach is it seems like there’s so much of it, then it wilts down to a quarter of the volume.

Get yir brown rice ready. Go ahead and set the spinach mixture aside (or on top of the rice) to start cookin the egg.

Overeasy egg y’all! They cook quickly and once they harden, you can’t really go back. Gotta keep a close eye on it. The best part is when the egg is runny and the yolk  becomes a binder for the entire dish.

Final product. Had some Challah bread and a big ‘ol cup of coffee that I’m still drinking after finishing the meal.

Little closer up.
Cooking can be so cathartic. It turns idle time into a reward. These motions have become second nature to me so I find myself thinking the entire time I cook. It’s a good time for reflection. Maybe replaying the evening before, repeating something in your head that someone said to you the day before, or just time to think about your horoscope.

Do you find yourself thinking while cooking? What do you usually think about?

Breakfast burrito experiment: Walnuts

Start yirr sauteein engines ladies and gents!

Get out all them ingredients you gon’ need. Today, I used tomaters, ernions, garlics, bacons, and walnuts in my egg mixture.

Drop in them onions. It helps when the oil is hot when you drop in that which you want to fry. A good way to tell is the immediate sizzling the food will make when it hits the oil. Listen closely to the sizzle as well, you don’t want to immediately burn the outside of the food you’re dropping in the oil. It’s gotta cook all the way through.

Dropped in the walnuts and the garlic next…

Then dropped in the bacon…

Then to the eggs…I ended up adding one more egg in the process, using 3 eggs total. I knew it would be a long day.

Let the egg cake get to a firmer consistency then added the tomatoes and flipped it. I forgot to take a picture because I was setting up the wrap. Oopsy poopsy!
/
Once flipped, reduce the heat so you can prepare the rest of the feast while the egg heats all the way through. It is very easy to overcook the mixture and have a burnt egg breakfast burrito.

Same set up as yesterday, yummy fresh spinach and white American cheese in a lavash wrap.

Slide the egg mixture on for wrapping purposes and roll right up. I added some parmesan cheese for good measure.

For the final product, I cut up half a banana, made a pile of craisins, walnuts, and raisins, and grabbed a nice knot of Challah bread to dip into my coffee. Turned into a very filling breakfast for a long day ahead.
The idea of adding walnuts into the mix stemmed from, 1) loving walnuts 2) asian cuisine. I often enjoy dishes with nuts in them, e.g., cashew chicken, kung pao chicken, and walnut shrimp. Nuts seem to add a sort of meaty texture to the mix and a nice depth. The walnuts were a nice addition to this burrito. I really like walnuts so that my be why I was partial, but I encourage you all to break some standards when throwin down in the kitchen.

Anyone have any ideas they would like to see? I’m always willing to play Chef Guinea Pig =D

Omelette

I haven’t been able to get some snaps of myself out and about. Drove to Richmond the other day with my Aunt and decided to wear my thrifted Christian Dior sweater, but never found the right opportunity to put that self-timer on and own the sidewalk. Work has been mentally bogging down on me. The holiday season means completely busy for us restaurant workers. Remember the accepted norm for tipping is 18% y’all! 20% is my standard. This is how some of us make our living so help a server out$
In the meantime, I snapped some photos of the omelette I made this morning. I figure a little cooking ain’t never hurt nobody =].

Starts with an egg, egg white, shredded cheese, shallots, sweet onion, garlic, and pagan ham.
I’ve taken up using egg whites to help fluff up my omelettes because it makes a carton of eggs last a lot longer. It also helps lower the cholesterol and fat content.


Look at that shallot..it looks like a butt. haha. anyway…shallots for me are like a softer flavored onion. They remind me of garlic (and butts) sometimes because they come clumped up like this.





Heat up some olive oil in your sautée pan and drop the sliced sweet onions in. I should’ve added the ham at this point to let it salt up the onion but I sprinkled some kosher salt over it.


After the onions cooked down for a bit I added the rest of the pre-egg ingredients. Garlic, shallots, and ham. No need for salt at this point with that salty ham in thurr.






I cooked it down until the purple was just about gone from the shallots. The food starts to break down and take in that oil making them veggies have a slight crunch. The oil is what keeps ‘em nice and juicy though. Added bonus about olive oil that not many people know, polyunsaturated fats and monounsaturated fats actually break down the saturated fats in your system clearing up them veins of cholesterol.

I then added the eggs and egg whites. let that cook over for a second then I sprinkled the cheese all over.






Cooked it until the cheese melted before I tried to flip it all over.





Flip!
Almost done. Now just some presentation.








Savory omelette with a nice fatty cup of coffee and some delicious Challah bread. Smattered with Sweet Baby Ray’s and Ketchup.





Hope y’all are nice and fashionable these chilly days. Scarf it up$