Posts tagged ‘eggs’

July 29, 2012

Bacon and Scallop Scramble

Besides all of my paleo eggs benedict creations, my favorite breakfasts have been seafood scrambles and omelettes! If you haven’t already, check out my Dungeness Crab Scramble and my Shrimp and Chives Omelette.

My newest one uses scallops! I’ve never been a big fan of bacon wrapped scallops; I don’t usually care for the bacon and scallop flavor combination. Apparently all I had to do was throw in some eggs to really like it! Probably because I’m not one of those “bacon makes everything better!” weirdos people. I’m one of the “bacon is only good for breakfast or on burgers or around dates” people.

Bacon and Scallop Scramble

Ingredients:
– 1 slice of (uncured, low sodium, nitrate free, blah blah blah) bacon
– 1 large wild-caught sea scallop, chopped OR .5 cup or those little bay scallops
– 2 eggs, beaten
– 1/4 cup shallots, chopped
– Black pepper and cayenne pepper to taste
– Fresh basil, chopped

Directions:
Add the shallots and the bacon in the pan and start cooking! When the bacon is about half done, add the scallops and the eggs. Scramble scramble! Season, add fresh basil, and enjoy!

Second blog post in one day, fourth in a week! I think this means that I’m officially back to blogging regularly! Hooray!

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January 25, 2012

Five Crustless Mini-Quiches

From the top, clockwise:
– bacon, mushrooms, onions
– sun-dried tomato, dried basil, roasted garlic and red pepper
– butternut squash, onions
– shrimp, onions, green onions
– broccoli, zucchini, onion

I only made one of each to see what flavor combo I would like best. They were all pretty good! I especially enjoyed the bacon one and the shrimp one. The butternut squash one was great, but the whole time I was wishing for some chevre goat cheese with it to cut the sweetness of the squash. I’m definitely going to make an almond flour crust next time. Might as well make a scramble or omelette if it’s not going to have a crust! However, mini-quiches are awesome for on-the-go breakfasts. So much better than an egg mcmuffin!

To make the five quiches in cupcake pans (use cupcake foil, not paper), I simply beat 3 eggs with a little splash of water for fluffiness. I poured the eggs into each cup a quarter of the way, added the other ingredients, then poured in more egg until full. I pre-cooked every ingredient except the zucchini and broccoli.

 

 

I have definitely not been paleo this week! 30 day challenge epic fail starting with Utah and now this week. I went to a friend’s work dinner party on Sunday and was surprised to see that most of the food was paleo. Bacon wrapped shrimp, bacon wrapped date, prosciutto wrapped veggies, steak, veggies… But I was also convinced to try the empanadas (I love empanadas! Can I make paleo empanadas?) and that was the beginning of the end. Wait, no… it was the 4 glasses of white wine. I’m such a light-weight now that I was definitely inebriated by the 3rd glass. By the 4th glass, it was time for dessert – two Cold Stone Creamery ice cream cakes. That whole part is a blur to me… a strawberry and chocolate blur where I DEVOURED FOUR LARGE PIECES! Someone must have cut me off, because I am pretty sure I could have eaten more. Of course, this was after the biggest steak I could find and several plates of appetizers! The funny part? At their meeting yesterday, everyone wanted to know how I can eat so much and look the way I do. Here’s my answer: I’m probably adapted to overeating my whole life, low body fat/lots of muscle mass to burn more calories, and my Asian genes. Or I could just be a freak with a bottomless pit for a stomach. It’s probably the latter.

In other news, I have a 5 mile trail race on Saturday! It’s going to be cold and muddy! I’m also really out of shape… I haven’t run since it was at least 60 degrees outside (several months ago). It’s only 5 miles and as long as I’m not last, I think I’ll be happy with my first race ever! I’ve never run a race before because I thought they were always on the road. I refuse to run a lot on pavement, I think it’s horrible for your knees and such. Can’t believe I never looked into trail races before with how much I love trail running! I’m excited! I’ll probably struggle… I actually hope I have a hard time running a measly five miles so that I can finally feel motivated to focus on my fitness again.

January 11, 2012

Dungeness crab scramble

One of my favorite places to go for breakfast in Seattle makes a Dungeness crab and Asparagus scramble with gruyere, chervil, chives, and mornay sauce. I’ve wanted to recreate it for a while, but I never seem to have asparagus and crab at the same time! I didn’t have asparagus, chervil, or chives, so I used other green stuff that I thought would go well with the crab. I’m happy to report that my crab scramble was delicious! Maybe even better than the original source of my inspiration! I especially enjoyed the crunch of the lightly cooked broccoli and the softness of everything else. It has a mild flavor that doesn’t overpower the crab and manages to taste light/fluffy and rich/filling at the same time. I think breakfast is the most boring meal of the day, but that means it has the most room for creativity!

 

 

Dungeness Crab, Broccoli, and Spinach Scramble

Ingredients:
– 1 Tbsp olive oil
– 1/4 cup broccoli, chopped
– 1 Tbsp (1 sprig?) green onion, chopped
– 1 tsp minced garlic
– 1/2 cup Dungeness crabmeat (I found a great 16oz container of it at Costco)
– 2 eggs, beaten
– 1/2 cup spinach, chopped
– 1/4 cup fresh parsley, chopped
– sea salt and fresh ground black pepper to taste

Directions:
1. In a medium pan over medium high heat, lightly sauté broccoli, green onion, and garlic until the broccoli is slightly tender as if it was flash steamed. Then add the crab and briefly sauté until heated through (crabmeat is already cooked).
2. Stir in the eggs and continue to stir until fluffy and cooked.
3. Stir in the spinach and parsley until just wilted. Serve with salt and pepper to taste. (I didn’t add extra salt since the crabmeat was already salty.)

Yum. Hope this recipe is helpful, I have no idea what I’m doing when it comes to writing recipes from scratch! The ingredient amounts are approximate since I didn’t actually measure out everything.

Improvements to my blog are underway! I have to admit, my food undeniably looks 1000x better photographed with a DSLR than an iPhone 4. It takes a little longer to blog now, but the prettier pictures are worth it! I’m excited to study up on food photography so I can fill my blog with beautiful pictures! What’s the best lens for food? What about for companion parrot portraits?  Why do lenses cost so much?!?? Looks like I just found yet another expensive new hobby…oops.