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!

Grilled Tuna/Shrimps/Veggies over Buckwheat Salad

You know, looking back 10 years past, like most people, I never  knew what Buckwheat is, nor would I have thought of trying it. Thank goodness for food awareness. Let's get to it. Buckwheat is not wheat but a grain! This is one power packed nature's goodness. High in fiber, magnesium, potassium and protein to mention but a few. FYI, the one used in this recipe is cracked type and easy to cook which makes it perfect for quick and tasty meal!

ingredients...

1 cup cracked buckwheat - thoroughly washed.

1 cup water + 2 Knorr cubes

Direction; combine above ingredients together and bring to boil. Reduce to simmer till grain is aldente..(don't over cook, better when slightly under cook so that it'll fluff). Once cooked, turn into a bowl and let cool while you assemble ingredients below.

1/2 cup chopped washed scallions

1 cup small diced gala apple

1/4 cup small diced red bell peppers

1/2 cup small diced English cucumber

salt to taste

1 tbsp All Purpose Seasoning

1 Tbsp Lemon zest and its juice

1 tsp fresh cracked black pepper

1/4 cup extra virgin olive oil

Garnish with wedged hard boiled egg (optional).

Direction

Combine oil, lemon juice, lemon zest, salt, pepper and seasoning. Check for seasoning. add grains and all other veggies. Stir to combine and set aside.

Tuna & Shrimps

10 oz skinless Tuna steak cut in chunks of 1 oz cube size =10 cuts

2 tbsp. Priscilla's Seafood Seasoning

pinch of salt

1 tsp cayenne pepper

1/4 cup garlic infused oil

1 red bell pepper cut into inch

1 green bell pepper cut into 1 inch

4 long skewers-presoaked for 30 minutes.

Direction

Make dressing by combining seasoning, pepper, oil, salt. Stir in peppers, shrimps and tuna chunks. Skewer in alternate of colors of peppers and tuna. Skewer shrimps alone without veggies. Grill on a high heated grill till shrimps are opaque and tuna is medium rare or well done...your choice.

Plate and top with grilled seafood

That easy...enjoy!!!

Sardine & Egg Sandwich

When I want my omega  3 especially in the morning; I reach for Titus Sardine...remember that brand fellow Nigerians? hmm! I'm telling ya, especially when you wake up late. Now don't judge...can't eat egg the way we used to growing up. Overcooked with proteins crying for help!

come with me and see I how made this simple but tasty brunch...

Ingredients;

1 large egg

1/4 tsp freshly cracked black pepper

salt to taste

1/2 tsp dijon mustard

1 Titus Sardine

1/4 tsp minced onions and habanero pepper (optional)

Direction;

Use a non stick 5" pan. Set on medium heat. Add 1 tbsp canola oil. Once hot, carefully crack egg in to the center of pan, season with salt and pepper.  Reduce heat to low and cover with lid. Let it cook for just 3-5 minutes till white is completely cooked and yolk slightly runny (Never let it brown)!

While that is ripping, toast 2 sliced multigrain bread to golden brown (this allows for toasty texture that can stand any sauce -in this case the goodness of egg yolk and sardine without tearing and or bread being saggy). Open sardine, drain liquid and whisk with dijon mustard and onion-pepper mixture till emulsified. (it becomes slightly thickened). Check for seasoning or add salt if needed. Plate by layering sardines on toasted bread, top with egg and sauce. If sauce is too much or too runny, use less. This must be served right away so the sauce don't sag your bread.

Note;

if pepper is too hot, use black pepper. If you can't find dijon mustard, use lemon zest. But you need some sort of acid to cut through some richness of egg yolk.

Perfect accompaniment; orange juice and black coffee or just orange juice or beverage of your choice and Apple to round it up!

Bonapetit!

Zobo Vegetable Rice & Zobo Smoothie

"The Magic of Zobo" aka Dehydrated Hibiscus Flowers

Zobo is believed to be a cheap drink for the poor by a lot of people. But what they don't know is that Zobo is high in vitamin C, Calcium and other nutritional minerals. Today I'm showcasing some ways zobo can be used. 

Zobo Vegetable Rice

Plated

Zobo has a deep red color that inspire me to try it in unique ways beside usual steeped alcoholic and non alcoholic beverage. In one of such inquisitive morning like today, it hit me why not "Zobo Vegetable Rice". 

this is how I made it...

1 cup long grain brown rice

1/4 cup garlic infused oil

2 Knorr cubes

1 tbsp Priscilla's All Purpose Seasoning

11/2 cup steeped Zobo drink

1 Bay leaf

2 cups mixed vegetables

1 cup small diced red onions

1 scotch bonnet -minced

Direction

heat oil in a skillet to medium heat.

saute onions to translucent. Wash rice till water run clear and add. Let cook for 2 minutes with onions. Add seasonings, bay leaf, Zobo liquid and salt to taste. Bring to boil and reduce to simmer for about 16 minutes. Add vegetables, stir and turn off heat. Residual heat will cook vegetables for another 3-5 minutes then fluff with fork.

This is a side dish. You may eat it with desired protein.

Do you notice the change in color from deep red to purple? 

this happens when zobo drink is added to any white colored starch/food. But at least, it is something different and it has some under tone earthy flavor...

I had a left over Zobo drink after cooking rice. I also saw my fruit basket has banana that is very ripe. So i thought again Smoothie! 

ingredients

1 ripe banana

4 large ice cubes

1/2 cup zobo drink

Blend to puree consistencty

(if you have a very sweet tooth, you may add little more sugar. For me it was perfectly sweet).

Serve in a chilled glass and refresh!!!!

Do try these in your kitchen and stick with me to see what next we'll be cooking. Till then, keep it simple, keep it fast and tasty!