Eggs, Potatoes, and Onions

On weekdays, breakfast is usually a piece of fruit or a cup of gluten-free cereal. On the weekend, it's nice to eat something more breakfasty. 

So this morning I chopped up (with one hand, because I have a fractured wrist in a cast) a small, boiled potato and browned it in some olive oil. Then I added the onions, then the eggs. And for some freshness, tomatoes! And nothing tastes better with tomatoes than olives, in this case, oil cured.

Vietnamese Beef

This was delicious! I found a recipe for grilled beef that I liked, so I just adapted for the stove top. Please see my previous post regarding authenticity.

The sauteed beef is dressed with garlic, ginger, chilies, sugar, rice vinegar, lemon grass and fish sauce, and topped with mint and peanuts. I served it with a ginger rice.

Vietnamese Spring Rolls

This was my first attempt at cooking Vietnamese food. Or "Vietnamese" food. I have very little experience with it, and so I can't claim to have the flavors exactly right. My apologies to the Vietnamese if this tasty version is not 100% authentic. (I know I get annoyed when people totally change a dish, but still claim it's "Middle Eastern.")

I consulted several Vietnamese sources, and each had a slightly different recipe, so I filled the rice paper with my own combination of pork, shrimp, mint, lettuce, bean sprouts, rice noodles, and scallions. The dipping sauce is made of water, rice vinegar. The dipping sauce is made up of water, fish sauce, rice vinegar, garlic, chili, sugar, and ginger.

Ful Mudammas

Nothing says breakfast (or lunch...or dinner...) like a warm bowl of creamy, earthy fava beans seasoned with lemon, garlic, and jalapeño pepper, and topped with olive oil. 

Ful Mudammas is an authentic Egyptian dish, dating back millennia, but has long been eaten throughout the Middle East, where it's not only cooked at home, but also sold in many little ful shops. Each area and home has a slightly different recipe and accompanying vegetables, but it is always eaten with warm pita bread and hot tea. Unfortunately, delicious as tea is with ful, it actually blocks the body from absorbing the iron in these beans. 

As I have yet to bake my own gluten-free pita, I ate this with a spoon!

Mushroom and Onion Quiche

Why not use the Whole Foods gluten-free pie crust for a savory dish?

First, I sauteed onions and mushrooms.

Then I added a bit of swiss and white cheddar cheeses, and poured the egg, nutmeg, and half and half mixture in.

Baked!

And sliced!

Maple Sweet Potato and Pecan Pie

Those who play in the kitchen usually fall into one of two categories: cooks and bakers. I am definitely a cook. I just don't have the patience for baking. Which is why you won't find too many baked items on this blog.

I found baking just barely tolerable during my gluten days. But now that I am gluten free and baking would involve half a dozen flours and what not...well, I'm just not ready for that. So for now, I'll rely on either pre-mixed flour blends or ready products, such as the Whole Foods gluten-free pie crust used here.

Because the crust was ready to go, I was able to have fun with the filling, made of sweet potato, cinnamon, nutmeg, cream, and maple syrup, topped with pecans. I'm definitely making this one again.

Lentil Soup, 2

I was introduced to this lentil soup later in life, this being the one I grew up with. With just 6 ingredients (lentils, carrots, celery, onion, salt, and cumin) you can make a warm, delicious, vegan meal. Also yummy with some hot sauce added to it.