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Flamenco Ukunu (egg/Huevos)

Let's just say left over foods are my recent inspiration for re-purposing to any other cultural cuisine. Our dinner tonight is egg noodles and mini sausages (favorite of my finicky eaters). They were full and as you know; I refused to trash it. I looked in my pantry and saw Priscilla's Ready and eggs in the refrigerator. Then Bam! it hit me...Flamenco Huevos!!!!

Flamenco Huevos is a classic Spanish dish made with eggs, tomato base, chorizo sausage. Its variations depends on what part of Spanish you go to. Here a Nigerian girl is rocking it her way!

My version is quick and tasty with few simple ingredients;

2 eggs

5 mini sausages (You can use chorizo. I happen to have this as left over).

1/2-3/4 cup Priscilla's Ready Stew

1 ripe plantain - cut in 1/2 inch rounds

1 Roma tomato -cut in 1/2" round

Direction: Place cut plantains and tomatoes in a baking dish and broil in oven till charred or use torch as seen here to char (idea is to par cook them instead of frying). Don't over broil to avoid mushy texture after baking. (No seasoning required because of Ready Stew).

After these are par cooked, change oven temp to Bake (350 degree Fahrenheit).

Grease desired oven proof baking ramekin or clay dish etc.spray lightly  with Pam, Layer in little Stew, plantains, tomatoes, sausage. Repeat till 3/4 full. This is one serving, so I have 2 layers.

Top with remaining sauce and finally crack in 2 eggs. You can use only one if your vessel is not wide at the top. Below is what you'll have;

Bake in preheated oven for 20 minutes or till egg whites are completely cooked and yolk slightly runny. Note; the sauce on top allows egg to poach. Here's the finished Product;

Dishes like this suggests only one thing to me...Sourdough bread...it transport these scrumptious eggs to your mouth and you do justice to it...

it is Ukunuciously egg-cellent!!! Brunch, Breakfast or anytime; Spanish or Nigeria

Have a tasty day ...from Priscilla's Kitchen to yours!

Ekpeye adhi ni o!!!

Egg white-Spinach Omelette

I cook and blog what I will eat and sometimes what you like to eat because you have become part of my world...is n't that cool? very cool

I woke up this morning by 4:30 am to be specific. Dashed to my car to bring in some back to school stuffs I had purchased for my kids and could n't bring all in because I was tired...and all parents say......amen! Back to school crazy sales eh?

anyway,

After bringing them in, I knew if I go near my computer, I will end up not working out this am. I dashed out for good 30 minutes hill walk...Geeeeeeez...you know the feeling? if you are not careful, there's always a temptation to grab any available food and replace that calorie you just walked off!

Then what?

My simple breakfast egg white-spinach omelette with a non fat Chobani yogurt...now my side of multigrain toast is a suggestive serving only, I did not eat that, because I got full once I finished my scrumptious omelette, yogurt and as you know, a cup of French Roast Starbucks Black Coffee.

Advise?

Don't skip breakfast! you hear me? I don't care what anybody tells you...especially if you are a workaholic like me. Also uncooked, Under-cooked or unpasteurized egg can cause SALMONELLA!!! Beware!

let's get to it, this is how I made it;

Bacon

2 strips of bacon (Very optional; this was for my son who is a baconator)! Note: Every thing on this plate is perfect size to a complete meal. I just got full after omelette/yogurt/coffee.

Preheat non stick skillet grill to medium temperature. Layer bacon and let it cook in its fat till golden brown on both side. Remove and place in a plate lined with paper towel. You can totally cook bacon in a skillet...your choice.

Spinach Filling

1 packed full cup of baby spinach

1 tsp of Priscilla's All Purpose Seasoning (reason I didn't add this to egg is because it'll change color of egg).

1 tbsp minced onions

1 minced red jalapeno pepper (oportional; Priscilla's AP seasoning is sufficient for non heat lovers).

1 tbsp extra virgin olive oil

Direction

Preheat a non-stick skillet on medium temp. Add oil, onions, pepper and saute for till translucent (no browning).

Add seasoning, spinach and salt to taste. Reduce heat, cover and let spinach very slightly wilt. Stir and take off heat. (Residual heat will wilt it further).

Egg White Omelette

3 fresh cracked Pasteurized egg whites

salt to taste

1 tsp water

1 tbsp canola oil (my preference because my usual olive oil would have impacted its fruity flavor) which I don't want.

Direction

Your best bet is a non stick 5" pan (use larger size if cooking more quantity).

Add 1 tbsp oil and heat to medium temperature

Combine egg white, salt and 1 tsp water and whisk for 1 good minute (it makes finished product fluffy and rises in volume due to air beat in). Pour into pan. Just swirl pan round for even shape. As it starts to coagulate (react to heat), use plastic spatula and dig through pan as though you are lifting egg, let runny part flow under pan (you are sort of lifting cooked part to let uncooked part go under to to touch pan and cook) If you follow this direction, you will not alter the shape of omelette.Reduce heat to very low and cover to cook till firm.

Add spinach filling in one single line towards one end (this is so that when you slide into a plate, it'll be easy to fold over it without tearing egg or filling falling off from egg).

The heat, flavorful liquid from spinach? justifies why you may need the bread to sup up all that goodness!

Once you are done, all your senses will be awake, asking you what do you want to accomplish today? LET'S DO IT!

...that simple! all from my KITCHEN!!!!!!! enjoy a TASTY DAY!

Peppered Gizzard & Salad in Yam Cup

Call me crazy...I made regular yam pepper soup yesterday in my house and had 2 pieces of cooked yams left. As you know, no waste in my kitchen, if I can't transform it, no one can...trash owns such waste eventually. It is obvious no one will want to eat it in same form/style. Ding ding ding! I grabbed a grater and grated yams into a bowl. It became fluffy and  pliable. I cracked in one fresh egg and whisked to lighten dough. If too wet, add little all purpose flour. Season batter with pinch of salt and 1 tsp Priscilla's All Purpose Seasoning and stir to combine. I sprayed  my  

funky individual cake pan generously, filled it with batter, leveled it, pressed batter to completely cover diameter of pan shape. I baked it in a preheated 375 degree Fahrenheit for 20-25 minutes. Let slightly cool. Use a knife and run through edge of each cup for easy release, invert and it should pop right out...the indent inside the pan forms the cup we need for the fillings to go in...cool eh?

Then comes the tantalizing filling...since we don't do lots of veggies. I take it personal to add right proportion of veggie to whatever carb or grain I'm serving that is Nigerian. So, the filling consist of fried gizzard that has been tossed in Priscilla's Ready Stew, Shaved cucumber and sliced grape tomatoes  that has been seasoned with drizzle of oil, salt and fresh cracked black pepper. 

Plating...

Nigerians love Heinz Salad Cream and so do I...Smear dish with cream, place yam cup, fill with gizzard, veggies and drizzle cream over it. Dot line with peppered sauce...cream and heat? can't go wrong!

PK TIPS OF THE WEEK

1. Make sure every layer or component of your meal is seasoned. Any unseasoned one might dis-harmonize your entire dish.

2. Try to compliment or contrast components of your meal or courses of meal by way of flavor, texture, characteristics or color.  - It brings balance to the palate.

3. Don't just cook, cook tasty!

Have a TASTY week ahead!

Peppered Gizzard on a Baked Yam Cup

Call me crazy...I made regular yam pepper soup yesterday in my house and had 2 pieces of cooked yams left. As you know, no waste in my kitchen, if I can't transform it, no one can...trash owns such waste eventually. It is obvious no one will want to eat it in same form/style. Ding ding ding! I grabbed a grater and grated yams into a bowl. It became fluffy and  pliable. I cracked in one fresh egg and whisked to lighten dough. If too wet, add little all purpose flour. Season batter with pinch of salt and 1 tsp Priscilla's All Purpose Seasoning and stir to combine. I sprayed  my  

funky individual cake pan generously, filled it with batter, leveled it, pressed batter to completely cover diameter of pan shape. I baked it in a preheated 375 degree Fahrenheit for 20-25 minutes. Let slightly cool. Use a knife and run through edge of each cup for easy release, invert and it should pop right out.

Then comes the tantalizing filling...since we don't do lots of veggies. I take it personal to add right proportion of veggie to whatever carb or grain I'm serving that is Nigerian. So, the filling consist of fried gizzard that has been tossed in Priscilla's Ready Stew, Shaved cucumber and sliced grape tomatoes  that has been seasoned with drizzle of oil, salt and fresh cracked black pepper. 

Plating...

Nigerians love Heinz Salad Cream and so do I...Smear dish with cream, place yam cup, fill with gizzard, veggies and drizzle cream over it. Dot line with peppered sauce...cream and heat? can't go wrong!

PK TIPS OF THE WEEK

1. Make sure every layer or component of your meal is seasoned. Any unseasoned one might dis-harmonize your entire dish.

2. Try to compliment or contrast components of your meal or courses of meal by way of flavor, texture, characteristics or color.  - It brings balance to the palate.

3. Don't just cook, cook tasty!

Have a TASTY week ahead!