Baked Egg and Veggie Ramekins

I’m so excited about this recipe!  Not only is it super healthy, but I got to use my new ramekins I got at World Market the other day!  This meal is such a great way to start the day.  You get a handful of fresh veggies along with some protein to keep you full. The egg yolk also remains nice and runny after baking which is my favorite part 🙂  Hope you enjoy!

Ingredients:

2 Bellpeppers, chopped

2 small zucchini or 1 large, chopped

1 onion, chopped

2 garlic cloves, chopped finely

small handful of fresh basil, chopped

1 tbsp evoo

1/2 tsp salt

1/4 tsp pepper

6 -8 eggs

1/4 cup parmesan cheese

Steps:

  1. Heat oven to 400 degrees F and spray a roasting pan with nonstick spray.
  2. Put veggies, salt and pepper, basil, and parmesan cheese in roasting pan and toss with evoo.
  3. Roast veggies for 30 minutes.
  4. Spread veggies evenly among ramekins.
  5. Make a small well in each ramekin and crack an egg over the top.
  6. Place all ramekins on an oven tray and bake for about 20-25 minutes.

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Enjoy!

 

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Happy New Year!

Happy 2015!  Wow, it has been WAY too long since I’ve blogged.  Since July I have made all kinds of delicious foods that I’ve failed to post, probably because I was too interested in consuming the foods soon after cooking or baking….so as many people after the holidays, I need to lose some LBs.  Now, just because I’m “watching it” does not mean I will sacrifice my taste buds, no no no.  Any fad “diet” (ie paleo, gluten free, juice cleanses, etc) are against my religion (my religion is love and happiness).  For me, it’s everything in moderation and I really need to emphasize on the moderation!  You will be seeing less baking posts because that has been my problem area.  Any who, here’s a recap of all my food happenings July – December!

So what have I been up to since July…..well, to start we had our annual McVicker camping trip in July.  This year we decided on Fort Bragg and it was so beautiful and amazing!  I highly recommend camping at Mackerrichter State Park!  An added plus, someone caught some fresh fish and decided to leave it hanging on our campsite…score!  We grilled those suckers up and dug in!  I also made my Campfire Nasi Goreng on this trip.

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Son Devours Fish

Soon after the camping trip my husband and I celebrated our 10 year wedding anniversary in Sonoma.  It was beautiful and peaceful.  On our way up we stopped in Petaluma for the Lagunitas Brew tour….wow was it worth it.  I mean how could it not be…its delicious Lagunitas beer and it was free!  We stayed at the Old Crocker Inn in Cloverdale, hit up some wineries off Dry Creek Road, and stopped at our favorite little restaurant in Geyeserville called Diavola Salumeria.

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Once we got back from Sonoma the kids started school so that consumed much of my time which is part of the reason I haven’t posted in a while.

In November we did manage to get in a pretty kick ass rijastaffel (Dutch Indonesian feast).  We BBQ’d satay, made nasi goreng, kroepoek, cucumber salad….it was amazing!  And of course the people and the company are the most important ingredient 🙂  All the love we put into the food (especially the satay pricking which I did not do but did delegate the task and micromanage lol), the conversations…I just love my family!

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In the beginning of December my Godmother, Mom, and God sisters had a holiday bake day and it was deliciously sinful.  Shots of fernet, too much sugar and carbs, old school Christmas records, it was so fantastic!  This was the first year we did this and I hope we can make it a tradition!

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For Christmas Matt and I hosted our 3rd annual Pho Christmas and I can’t even believe I took NO pictures of the amazingly delicious Pho!  Darn!  However I did snap a pic of my festive white holiday cake topped with candied cranberries and edged with fresh rosemary.

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And finally we have New Years.  We had my cousin and her husband over.  I made classic cheese fondue from a cook book my husbands late grandmother gave me (she used to make fondue every Christmas Eve).  We also had plenty of fernet and champagne!

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Happy 2015!!!

Campfire Nasi Goreng

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We just got back from camping and I decided to attempt making nasi goreng over the campfire….it came out awesome! Here is the recipe.

Ingredients:

2 cups cooked rice (I cooked at home before hand and stored in a freezer bag)
1 lb applewood smoked bacon
1 onion
2 cloves garlic
8 eggs
2 tbsp sambal oeleck terasi
1 lbs shrimp (mine was already cooked)
salt and pepper

Directions:

Place pan over the campfire. Cut bacon into pieces and cook in pan. Once bacon is cooked add garlic and onion, cook for 30 seconds to a minute stirring constantly. Add sambal and stir. Crack 3 eggs over the pan and stir eggs in (no need to scramble before). The liquid should be thick and orange in color. Add shrimp and stir, cooking for about a minute. Lastly, add rice and stir ingredients together well.

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I always like to have a fried egg (tjeplokt) over my rice and since we were camping and had limited dish wear I just cracked 5 eggs over the rice, put the lid on, and cooked it into the rice but not too long because you want the yolk runny. Enjoy!

Oma’s Macaroni and Cheese

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Tonight for dinner I made my Oma’s mac and cheese recipe.  Normally when I make mac n’ cheese I start with a rue for the cheese sauce but Oma’s technique is easier and tastes great!  I used a combo of gouda and asiago cheeses but you can get creative and use your own combinations 🙂  Now, I can’t say this is exactly how my Oma makes it, I always have to cook with her to get it right but I went off the directions she texted me.  There are no measurements and very vague directions, but good cooks never measure and good cooks also know how to interpret vague directions 😉

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Ingredients:

1 package macaroni noodles

1 package asiago cheese

1 package gouda cheese

panchetta, cooked

1 cup milk

4 tbsp unsalted butter

3 eggs whisked

1 cup breadcrumbs

salt and pepper

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Directions:

-Liberally salt a pot of water and boil.  Once boiling add macaroni and cook according to package directions.  Set cooked pasta aside.

-Add butter to a large pot and melt over medium low heat.

-Once butter is melted add milk and heat until simmering (not boiling)

-Add shredded cheese to milk one handful at a time while whisking it in.

-Once cheese is all melted and incorporated add macaroni and stir together.

-Add eggs and stir.  At this point lower the heat to low.

-Lastly, add pancetta.

Top macaroni and cheese with breadcrumbs.  Enjoy!

 

 

 

Erwtensoep

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In our family, there is nothing better on a rainy day than a nice, big pot of home made erwtensoep. Commonly referred to as “hot dog soup” by the kids (that’s what Bella calls it and what I called it as a child), it has been a favorite of the Modderman/Maagdenberg family for decades (My maternal side of the family)! I decided to make it last night because I figured for the next few months it’s going to be hotter than Satan’s mouth so this was my last chance for a while!  When my husband got home from work he walked in the house and exclaimed, “It smells amazing, you can smell it all the way outside!”….ya, it’s a family favorite and you will understand once you make it.  Another great thing about this recipe, it’s super in-expensive and it will yield tons of leftovers.  It tastes even better the next day.  Here is our version…

Ingredients:
6 stalks celery, chopped
2 leeks, chopped
1 onion chopped
2 tablespoons olive oil
2 smoked ham hocks or 1 large one
generous amount of sea salt
1 bag split peas
handful chopped parsley
pinch nutmeg
pork kielbasa, sliced
black pepper

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Directions:

Drizzle olive oil in large pot over medium flame. Add onion, celery, and leeks and saute for about 3 minutes. Add about 12 cups of water to the pot and a generous handful of sea salt or kosher salt.  Add ham hocks to the water and simmer about 2 hours.

Add the bag of split peas to the water and simmer another hour, stirring occasionally.  Take out the pork shank, shred the meat off and add to the soup. Once it has become a soup like consistency add the chopped parsley, a pinch of nutmeg, and black pepper to your liking.

Finally, slice the kielbasa and add to soup only moments before you are going to eat it.

You can serve this over rice if you like, but it is fantastic all on it’s own! Smakelijk eten!

 

Nasi Goreng with Chicken and Tjeplok

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Traditionally, nasi goreng is made with shrimp (not chicken) and sambal oeleck terasi…..but I felt like chicken today 🙂  And, as always, must have a “tjeplok” which is a “fried egg” or sometimes called “telor goreng….but my family always says tjeplok. For me it’s important that the yolk run all over the rice!

Ingredients:

1 lb organic chicken thighs, cooked and diced*

1 1/2 cups white jasmine rice

1 lb bacon

1 tbsp sunflower seed oil

5-6 shallots, chopped

2-3 cloves garlic, chopped

2 tbsp sambal oeleck

3 eggs

3-4 scallions

Directions:

-Cook rice

-Cut bacon into 1 inch pieces and saute in large pan or wok over medium high heat.

-Cook until crisp (5-10 min) and remove from pan and let drain on paper towel

-Leave bacon grease in the pan and add about 1 tbsp of sunflower seed oil (you could easily leave this out)

-Add garlic and shallots, saute about 30 seconds

-Add sambal and stir ingredients together

-Crack 3 eggs into the mixture and mix until eggs are cooked (you can whisk the eggs before if you want but I never do and neither does my Oma)

-Add rice and stir ingredients together really well, the rice should be a light orange color

-Add cooked chicken and stir

-Add scallions and stir well

While the rice is cooling, fry yourself up some eggs to go on top of your rice.  Selemat Makan!

*To cook chicken thighs, I marinated them in samba, salt, pepper, and a squeeze of lemon.  Cook in the oven at 350 about 45 minutes.

 

 

Sambal Goreng Telor

 

 

This dish is one of my absolute favorite dishes my Oma makes.  Often times they fry the hard boiled eggs as well so they have a crisp, brown coating but I did not fry mine (and my Oma normally doesn’t either).  Hope you enjoy this dish as much as I do!  It pairs well with Nasi Kuning or just regular white rice as it is very flavorful.  This recipe serves 4-6 people.

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Ingredients:

8 hard boiled eggs

2 tbsp oil (I use sunflower seed oil, my Oma uses canola oil)

2 cloves garlic

5-6 shallots

2 full tsp (or more to your liking of spiciness) of sambal oelek terasi

2 slices galangal root, pounded to express flavor

2 salam leaves (Indonesian bay leaf)

2 tsp sugar

2 tsp salt

Juice from 1/2 lemon

1 lb shrimp, raw, peeled, and deveined

1/2 can coconut milk

Directions:

Boil eggs.  Over med/high heat add oil into wok and swirl around.  Add garlic and shallots and cook until fragrant, about 30 seconds.  Add sambal, galangal, salam, salt, sugar, and lemon juice.  Let simmer over medium/low heat to bring the flavors together, about 5 minutes.  Add shrimp and cook just until it turns pink, do not over cook the shrimp!  Mix ingredients together.  Add coconut milk and mix again.  Put eggs in a serving dish and poor ingredients from wok over the eggs.

Selamat makan!

 

Galangal Root

Galangal root is used in many Indonesian dishes.  Unfortunately it is not sold in most grocery stores but can be found in Asian stores such as Ranch 99 and Lyon.  This is what it looks like:

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To make sure I always have it on hand, I do what my Oma does…freeze it.  What you want to do is slice it into disks and put in a freezer safe back like this:

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Nasi Kuning (yellow rice)

This rice is amazingly delicious and so easy to make!  In our family, we usually pair all Indo dishes with Nasi Goreng, so this is actually the first time I’ve made this rice and certainly will not be the last!  I’ve had it many times at Indonesian restaurants.  This recipe is adapted from the book The Food of Indonesia: Authentic Recipes from the Spice Islands.  

Ingredients:

short drizzle of peanut oil

1 1/2 cups uncooked long grain rice

2 tsp tumeric

1 1/2 cups (1 can) coconut milk

1/2 cup chicken stock

1 salam leaf (Indonesian bay leaf)

1 pandan leaf, tied in a knot

1 stalk lemongrass, bruised (basically you pound out the flavor with a hammer!)

3/4 inch galangal root, bruised

2 tsp salt

In a large bowl add rice, coconut milk and chicken stock.  Stir and set aside.

Add peanut oil to a non stick pan and turn heat up to med high heat.  Add turmeric, lemon grass, panda, salam, galangal to the oil and heat about 1-2 minutes to bring the flavors out.  Add rice, coconut milk and chicken stock to the pot.  Be careful and add slowly as it will sizzle and you don’t want it to splash on you.  Stir ingredients together.  Cover and bring to a boil.  Once boiling lower the heat and let cook until all liquid is absorbed by the rice.

Remove all leaves and galangal before serving.

 

Ayam Pangang Sulawesi

My Oma has always made a dish she calls “Ayam Pangang” which is translated as Roasted Chicken.  In her recipe the chicken is smothered in sambal oeleck, lemon, onions, etc.  The way I learn to cook Indonesian food is by cooking WITH my Oma as all her recipes are in her head.  I have not cooked this dish with her yet so I tried to find one online and this was the closest I could find.  It is definitely different that what she makes as it is simmered in a coconut marinade and then grilled.  It was absolutely delicious, the whole family enjoyed it and it was a great way to kick off grilling season!  Here is the recipe adapted from Rasa Malaysia:

8 shallots, chopped

5 cloves of garlic, chopped

1 tbsp sambal oeleck (more or less to your liking of spiciness)

1 green pepper, chopped

6 unsalted macadamia nuts

1 knuckle sized piece of ginger, peeled and chopped

4 tbsp peanut oil

2 tsp tumeric

2 stalked lemongrass, cut into 2 inch long pieces

3 tbsp fresh lime juice

1 1/2 cup (one can) coconut milk

pinch of salt and pepper

cut up chicken

Put shallots, garlic, sambal, tumeric, macadamia nuts, green pepper and ginger in a food processer and pulse until you have a smooth paste.

Add the paste to the peanut oil in a large, non stick pan over medium low heat.  The paste should start to sizzle.  Cook about 5 minutes, stirring.  Add the lemongrass and saute about 3 minutes and enjoy the wonderful lemony aroma.  Squeeze in some fresh lime juice.

Add the coconut milk, salt and pepper and stir until all the ingredients come together.  Turn heat up to med high and let the sauce come to a simmer, about 10 minutes.

Wash chicken and prick with fork.  Add the chicken to the simmer sauce and stir a few times, making sure all the chicken is completely doused in the sauce.  Cook until almost done, about 30 minutes, stirring every couple minutes.  Cook on a soft simmer on med low.

After simmering 30 minutes, throw your chicken on the bbq only about 5 min per side, to get those nice grill marks on it.  Now enjoy!  This pairs nicely with Nasi Kuning, a fresh cucumber salad, and a Racer 5!

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