total time: 14-16 minuteshard-boiled-eggs-horiz-800

ingredients
eggs

directions

  1. fill a pot with water and place eggs into the pot. make sure all the eggs are completely submerged in water.
  2. heat the eggs on high and wait for the water to boil.
  3. once the water starts boiling, cover and turn the heat down to low.
  4. boil for 11-13 minutes, depending on how cooked you want the yolk.  (i think i cooked the eggs for 12 minutes.)
  5. when there’s about a minute left for the eggs to cook, prepare an ice bath for the eggs.
  6. scoop the eggs out of the hot water and transfer to the ice bath and let eggs cool for at least 10 minutes.
  7. either peel right away or refrigerate eggs for later. (i tried both with the same batch of eggs and the shells came right off both ways.)

source

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linguine medley

July 10, 2013

prep time: 10 minutes       total time: 30 minutes       makes 4 servings

ingredients
3/4 lb. linguine or fettuccine
1 bunch of thin asparagus (1 lb.), ends trimmed, halved lengthwise (or any other green vegetables – spinach, broccoli, etc.)
1/4 lb. smoked ham deli meat
3 T unsalted butter
1/4 c grated parmesan (1/2 oz.)
2 large eggs
salt and pepper
BOP (basil, oregano, & parsley)

directions

  1. in a large pot of boiling salted water, cook pasta according to package instructions. reserve 1 cup cooking liquid.
  2. drain pasta and return to pot along with butter and parmesan.
  3. toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  4. while pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. crack each egg into a small bowl and gently pour into skillet.
  5. cook until whites are set and yolks are runny, 4 minutes. with a slotted spoon, transfer eggs to a parchment-lined baking sheet.
  6. steam vegetables. add the asparagus (green vegetables) and ham in with pasta the last minute of cooking.
  7. season with salt, pepper, basil, oregano, and parsley.
  8. to serve, divide pasta among four bowls, top each serving with an egg, and season with salt and pepper. sprinkle with parmesan if desired.

source

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makes 4 servings       total time: 27 minutesDSCN4428

ingredients
8 oz. chinese egg noodles
1 T cooking oil
1 carrot, julienned
1 c sliced shiitake mushrooms
3 garlic cloves, minced
2 green onions, sliced
1/4 c soy sauce
1/2 T brown sugar
1/2 T sesame oil
1 T ketchup
1 T chile paste
eggs (1 for each person eating)
2 c spinach, trimmed (or other green vegetable like green pepper, broccoli, etc.)

directions

  1. cook the egg noodles according to package directions. drain. set aside.
  2. heat a large skillet over medium-high heat. add some oil to pan, and swirl to coat. crack egg into pan and cook as desired, then scoop out and sprinkle with salt and pepper. set aside and repeat with other eggs.
  3. add more oil to pan. add garlic and cook until light brown. then add carrots, green pepper, mushrooms, and green onions.
  4. combine soy sauce, brown sugar, sesame oil, ketchup, and chile paste in a small bowl. scoop some of mixture and pour onto cooking vegetables to give it taste.
  5. add noodles to pan; toss to coat and pour the rest of the soy sauce mixture over noodles.
  6. serve noodles hot and place egg on bed of noodles.

source (my own photo above)

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