Eggplant & Artichoke Gemelli Pasta

What’s great about pasta, is that the options are endless, and it’s usually a fairly quick meal to make. I love going into my fridge and seeing what I can come up with during the weekday using whatever I have on hand. This pasta in particular I made with eggplant, marinated artichokes, spinach, and some fire roasted crushed tomatoes. Quick, easy, and delicious!

Ingredients: (serves 1 hungry person)
2 small garlic cloves
1 14.5oz can roasted crushed tomatoes (or whatever you have on hand!)
2 large marinated artichokes, cut in half
1 small eggplant, cut into 1/2 inch slices
1 large handful fresh spinach
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil
Parmesan cheese, for topping
Gemelli pasta

Preheat oven to 350 degrees. Place the eggplant slices and artichokes on a baking sheet, drizzle with olive oil, and cook for 15-20 minutes or until the eggplant is softened through. Remove from oven and let cool slightly, cut both the eggplant and artichokes into smaller chunks.

In a medium pan, sauté the garlic in olive oil and cook until softened – about 1 minute. Add the tomatoes, red pepper flakes, and salt and pepper to taste. Cook for about 5-7 minutes then stir in the fresh spinach as well as the cooked eggplant and artichokes.

Cook the pasta per the box instructions, and reserve some of the pasta water. Add the pasta to the sauce and toss well to coat all the noodles. Cook for 1-2 minutes, adding splashes of the pasta water as needed to keep the sauce smooth. Plate and top with Parmesan cheese!

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Kale and Leek Potato Rösti With Poached Eggs & Hollandaise

Basically anything that involves eggs and potatoes for breakfast is my jam. I make something almost every weekend involving those two items and never get sick of it. Throw some homemade hollandaise on there, and I’m in love. A rösti translates literally to “crisp and golden” and is basically made of just shredded potatoes that are cooked until – you guessed it – crisp and golden! Basically the same as a potato latke. I jazzed mine up by adding shallots, leeks, and kale. I think I ate this entire plate in record time, though I plan to beat that record the next time I eat it.

Ingredients: (serves 1)
1 cup frozen shredded potatoes, run under water until thawed
1/2 cup lacinato kale, chopped well
2 inches of a leek, washed well and chopped small
1/4 shallot, minced
1 egg white (you’ll only need about half – keep the yolk for the hollandaise recipe below!)
1/2 tablespoon all-purpose flour
1 whole egg (for poaching)
Apple cider or white vinegar (optional, for poaching water)
Salt and pepper, to taste
Red pepper flakes
Olive oil

Hollandaise: (serves 1 person)
1 egg yolk
1/2 teaspoon lemon juice
1/4 stick of unsalted butter
Black pepper

Start by thawing your frozen shredded potatoes by running them under the water for a minute. Squeeze out the water as best as you can, then set aside. Alternatively, you can use fresh potatoes but shredding them, rinsing them under water, then squeezing out the excess liquid… but I was feeling lazy. Anyway, add a little olive oil to a small pan and sauté the shallots, kale, and leeks until softened. In a bowl, toss together the kale/leek mixture along with the shredded potatoes, red pepper, salt, and pepper. Next mix in half an egg white and the flour to help bind the mixture. In the same pan you cooked the kale/leek in, heat some more olive oil over medium heat, then scoop the entire potato mixture into a ball and form into a flat pancake with your hands. Place in the pan and press down with your spatula to help flatten it more, while keeping the edges intact. Cook for about 5 minute, then flip it over and cook the other side for another 5 minutes. You want the outside to be golden and crispy.

While the potato cooks, make the hollandaise sauce. Fully melt the butter in the microwave. In a metal bowl, whisk together the egg yolk and lemon juice for about a minute – you’ll see it thickens a bit. Fill a pot with about an inch of water and bring it to a boil then turn off the heat. Place the metal bowl on top of the pot (making a double-boiler) and while whisking vigorously, slowly add in a little bit of the melted butter at a time. You really need to whisk fast to avoid the eggs scrambling. Once all the butter has been whisked in, remove from the double boiler and add a pinch of cayenne and black pepper. Taste and add more lemon if you’d like. Set aside until ready to use, but give it a little whisk here and there to avoid a film on the top. If it thickens to much while sitting, you can add a tiny tiny splash of warm water to loosen it.

To poach your egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider or white vinegar (helps make them fluffy) then swirl the water with a spoon to create a whirlpool to drop the egg into (this will help the egg to keep its round shape.) Gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Top your potato rösti with your poached egg and hollandaise and get to eating!!

Egg Sandwich with Spinach & Caramelized Onion

There’s nothing like a good breakfast sandwich in the morning. Especially if the ingredients of that sandwich are wedged between a freshly sliced croissant! I love grabbing a fresh biscuit or croissant on the weekends and filling it with whatever I have on hand. In this case it was spinach, onions, fresh parsley, Parmesan cheese, and eggs. I got the amazing croissant from one of my favorite spots in Brooklyn, Court Street Grocers. Such a simple and satisfying breakfast!

Ingredients:
1 croissant, sliced
1/4 yellow onion, sliced thin
Large handful fresh spinach
1/2 tablespoon fresh chopped parsley
2 eggs
1 tablespoon grated Parmesan cheese
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil

Add some olive oil to your pan and saute the onions until slightly browned and caramelized. Add the spinach and cook until wilted. Set aside. In a separate small pan over medium low heat, add a little olive oil and crack two eggs into the center. Salt and pepper to taste. When the whites are cooked through and the yolk is still runny, turn off the heat. Working quickly, break the yolks then sprinkle on the Parmesan cheese, parsley, and red pepper flakes. Fold the egg in half and place on one half of the croissant. Top with the spinach/onion mixture! YUMMMM. And as always I added some Cholula hot sauce, because I don’t know how to eat breakfast anymore without Cholula.

Kimchi Cauliflower Rice With Sautéed Gochujang Eggplant

I threw this together last night, and it ended up being one of my favorite meals I’ve made in a while! Chili paste can be intimidating if you’ve never cooked with it before, but it’s super good when tossed with roasted or sautéed veggies, etc. It can be strong and a bit spicy (which I love) but you can just start small and add more as you go. I love to eat it with rice to help balance out the stronger flavors a little. For this recipe I used cauliflower “rice” which is my new favorite staple item to have in my fridge. I topped it with a couple of my other favorite things, like radishes, seaweed, and a soft boiled egg. Happiness in a bowl!

Ingredients: (serves 1)
Half small eggplant, cut into 1/2 inch chunks
About 12 sugar snap peas, cut in half
1/2 tablespoon gochujang paste (or more/less to taste)
2 cups cauliflower “rice”
1/2 shallot, chopped
1/3 cup kimchi, chopped
1 egg
1-2 radishes, thinly sliced
Dried seaweed, torn into small pieces
Gochugaru chili flakes, for topping
Salt and pepper, to taste

Start by sautéing the eggplant and sugar snap peas over medium heat with a little olive oil, salt, and pepper. Cook until the eggplant is softened. I ended up adding a dash of water to the pan and put the lid on, to help steam it a little more. Once softened, add the gochujang paste and toss until evenly coated.

For the cauliflower “rice,” you can either buy this already made (Whole Foods has fresh and frozen options) or you can make it yourself by simply pulsing regular cauliflower florets in your food processor until it resembles a rice texture. Start by sautéing the shallot and kimchi together over medium heat with a tiny bit of olive oil, cooking about 1-2 minutes until softened. Add the cauliflower rice and some fresh pepper (I skipped the salt seeing the kimchi is a little salty) and cook about 5-7 more minutes until the cauliflower is cooked through.

Lastly, cook your egg! To make a soft boiled egg (whites cooked with the yolk a little) boil a pot of water, gently add the egg, and let it cook for 7 minutes. Remove and run under cold water. Gently crack the egg and peel the shell.

To assemble your amazing dinner, place the cauliflower rice in a bowl, then arrange the eggplant, sliced radishes, and seaweed on top. Add the egg and slice it down the center. Top with a sprinkle of the chili flakes. ENJOY!p1140162

 

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