Month: June 2010

Scrambled Eggs with Twist

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I grew up eating Pakistani food that my mother would cook quite often but she would also make us “American” for lunches and such.  I didn’t realize how much I like American food when I went overseas to Pakistan and would have Pakistani food night and day.  I would have the biggest cravings for a burger or for a simple sandwich, just anything that tasted American. 

I don’t think I’ve ever been denied Pakistani food so I haven’t had a chance to miss it.  I do love certain dishes and the best weekend mornings are when my mum makes Undai Payaaz ka Salan (Scrambled Eggs & Onion) with homemade flatbread.  I love the warm bread with the soft eggs and onion melting into your mouth. 

I was craving some in the past weekend and learned how to make it from my mum.  If your tired of plain ol’ scrambeled eggs, definitely try this recipe out.  Its quite simple and has a lot of flavour. 

Undai Payaaz ka Salan (Scrambled Eggs & Onion)

1 large onion, sliced

a pinch of whole cumin

1 1/2 tsp salt, divided

3 small green peppers

7-8 eggs

handful of chopped cilantro

2 stalks green onions, sliced

pinch of allspice

1 tsp ground cumin

1 tsp groud coriander

3/4 tsp red pepper

1/4 tsp turmeric

1/2 tsp crushed red pepper

1/2 tsp black pepper

2tbs water

In a non-stick skillet, heat up some oil on medium heat.  Sautee onions with the whole cumin.  Add in 1/2 tsp salt and green peppers.  In a large bowl, whisk together eggs, cilantro, and green onions.  In a small bowl, combine allspice, 1 tsp salt, ground cumin & coriander, red pepper, turmeric, crushed red pepper, black pepper and 2 tbs water. 

Once onions are slightly brown, add in the spices mixture.  Mix well and stir in the egg mixture, stirring in circles till the egg mixture scrambles.  Take off heat and serve with homemade flat bread.

What type of food can you not live without?

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Brunch

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I had a brunch to go to a week ago which I was really looking foward to.  It was an AMAZING brunch and I had my first Lox sandwich there which I totally fell in love with.  

I decided to make some brunch-y desserts to bring along.  I had been wanting to make scones and my dad had brought dried cranberries from Turkey so I thought they would be put to good use in the scones.  I’m sad I forgot to put orange zest in them because that would have been perfect! But otherwise they turned out pretty awesome. 

Scones (from allrecipes.com)

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries (or dried currants)
1/2 cup sour cream
1 large egg

Preheat the oven to 400 F.  In a large bowl combine the sugar, flour, salt, baking soda and powder.  Grate the butter using the larger holes into the flour mixture.  Using your hands, work the butter into the flour which should resemble a coarse meal.  Stir in cranberries. 

In a small bowl, whisk together the egg and sour cream.  Stir it into the flour mixture with a fork until large clumps of dough form.  Using your hands work the mixture together so it turns into a ball.  Dust a clean surface with flour and roll dough to a 7-8 in circle, 3/4 in thick.  Cut into 8 equal triangles and place onto cookie sheet. 

Bake for about 15-17 min until lightly golden.  Let it cool for about 5 min and serve with tea. 

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I had just recently watched Ina Garten make a coffee cake and I came across a Rhubabr Coffee Cake which I just had to try since I’ve never had rhubarb before.  It’s a little late in the season for rhubarb but the cake turned out well.  I added in strawberries to balance out the tartness of the rhubarb. 

Strawberry-Rhubarb Coffee Cake (adapted from here)

Cake

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1 cup sour cream

2 cups flour

1.5 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

In a large bowl, cream together the butter, applesauce, and sugar.  Stir in sour cream.  In another bowl combine dry ingredients.  Mix into the wet ingredients until combined. 

Crunch Topping

1/4 cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

1/2 cup walnut pieces

1 tablespoon unsalted butter, melted

In a bowl, combine all ingredients until evenly moistened. 

Fruit Topping

1 cup diced Rhubarb

1 cup sliced/diced strawberries

2 tbs brown sugar

Mix everything in a bowl until combined. 

Assembling

Preheat oven to 350 F.  Spoon half the cake batter in a greased springform pan.  Smooth so it’s an even layer.  Sprinkle half of the crunch topping over the batter.  Carefully spread evenly the remaining cake batter. 

Mix together the fruit and crunch topping together.  Evenly sprinkle over the cake batter.  Bake in oven for about 55-60 min until inserted toothpick comes out clean.  Cool before serving.

Fruit?

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I had never been a fan of fruits in salads or food that isn’t dessert-like.  I didn’t understand why people did such a thing until I tried my friends CPK inspired Waldorf Salad and I was converted.  Who would have thought that apples, chicken, grapes, cheese, salad, walnuts played so well together.  It’s my favorite salad to date (even though CPKs Waldorf Salad is one of the most unhealthiest salads).  Since then, I’m more open to fruit being in random dishes. 

I had a ton of spinach leftover and with the constant stream of summer strawberries in my fridge, I just had to make this Strawberry Spinach Salad I came across.  Strawberries are quite amazing berries.  Not only are they wonderful in all the normal strawberry ways, they are amazing to make salsa with (sounds odd, yes I know but a must try!), and in salads. 

Strawberry Spinach Salad (from here)

4c baby spinach
1/3-1/2c candied or toasted nuts (I did almonds, but walnuts, pine nuts, or pecans can be options)
1-1 1/2c strawberries, diced

Tangy Poppyseed Dressing

1/3c sugar
3/4 tsp salt
1 tsp dry mustard powder
1 Tbsp poppy seeds
1/3c red wine vinegar
1/4c canola oil

Toss the spinach, strawberries, and nuts in a large bowl.  In a small bowl, combine sugar, salt, mustard powder, poppyseed.  With a whisk, pour in the vinegar.  Slowly whisk in the oil.  Drizzle dressing as desired on salad. 

 

I took this bloggers advice as featuring this salad as a main dish with having sides of grilled corn, vegetables skewers, chicken, and roasted potatoes.  It was an amazing dinner that was quick and easy to throw together that everyone in the house helped throw together. 

One of my friends just got back from touring Spain and was kind enough to bring back a cookbook for me. 

Can’t wait to try out the recipe.  Thanks Egg!

Today I will be make a Rhubarb-Strawberry Coffee Cake and hopefully Scones to bring to a brunch tomorrow.  I’m really excited to finally try rhubarb!