Tag Archives: egg

Green Veggie Rice with Fried Egg

As I’ve mentioned previously, I try to use up all of our produce- rather than throwing it all out!  Sometimes I might not get to a recipe I wanted to try, or I get a little crazy at the Penn Quarter Farmers Market and buy too many greens.  Or as I browse through other blogs, magazines or cookbooks I get inspirations about trying new things.  Where do you get your cooking inspiration or recipe ideas?

How did this recipe make itself?
1) I was walking through Whole Foods, and I came across Lundberg Black Japonica rice.  It’s a whole-grain blend of short-grain black rice and medium-grain mahogany rice which originates from Japanese seeds.  It looked so pretty, I just had to buy it!

2) I’m not the hugest fan of kale, until I tried this recipe.  Although I’ve added it to many dishes (kale lasagna, kale white bean & potato soup, pomegranate and kale orzo salad), I haven’t been sold on it.  Until I saw baby kale in the grocery store, and I decided to give it another chance.  Although I didn’t have a recipe for it, I wanted to incorporate kale into something.

3) Fried eggs make everything better.  Trust me!  (burgers, pizza, BLTs, asparagus, soups, noodles, salads- have I sold you yet?)

4) I wanted to clean out our fridge, and I hate taking everything out and putting it back in.  I prefer if the fridge is very very empty- makes the chore so much easier!

As a side note: This weekend I’ll be attending my first food blogger conference- Eat, Write Retreat 2012.  I’m very excited to meet other fellow food bloggers and learn some new things!  And I can’t wait to check out what’s in my swag bag!

Green Veggie Rice with Fried Egg
Fifth Floor Kitchen original

If you don’t have this specific rice, you can substitute with brown or wild rice- both will taste equally delicious.  As noted above, feel free to experiment with other greens if you don’t have kale or swiss chard on hand (ex: spinach, arugula, beet greens, mustard greens, bok choy, etc).

1 cup Lundberg Black Japonica Rice
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
1 bunch of swiss chard, roughly chopped
1 bunch of baby kale, roughly chopped
2 tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper (optional)
juice of 1 lemon

In a medium saucepan, cook rice in water per package instructions.  Drain and keep covered.

In a large saucepan, heat olive oil.  Add the onion and cook until translucent.  Then add the garlic, cook for another 3 minutes.  Next add the swiss chard and baby kale.  Cover and cook, stir a few times, until the veggies are tender.  Add the rice into the saucepan, mix all of the ingredients together.  Season with soy sauce, salt, pepper, crushed red pepper, and lemon juice.  Allow to simmer while you fry the egg.

In a small pan, fry an egg per each serving.  We prefer runny eggs, but fry it to your preference.

Plate the rice and veggie mixture, top with a fried egg.

Travel Photos- Bonn, Germany

My second part of the trip included the area around Bonn, Germany.  Here is the photo version of the trip:

I took the train from Frankfurt to Bonn.  Although it is winter, the trip wasn’t as pretty as it could be, but I can imagine how beautiful it is here during the summer.  Along the way, there are small towns on the Rhine River:

I really didn’t get much of a chance to walk around Bonn; but I did get to explore a bit.  Just steps away from the Bonn Hauptbahnhof (Bonn Central Station), is the Münsterplatz.  It’s a large plaza, filled with a lot of shopping (H&M, department stores, chocolate stores, etc).  It also has:

the Beethoven Monument!  This bronze statue of Ludwig van Beethoven was unveiled in 1845 in honor of the composer’s 75th birthday anniversary.  Bonn was his birthplace.

On the other side of the plaza is:

is the Bonn Minster, one of the oldest churches in Germany.

I couldn’t leave Germany without having a delicious pretzel!  There are so many bakeries, almost on every corner, which sell fresh bread, pretzels and sweets.

At the hotel I stayed in, I had some delicious meals:

This was a chicken and egg sandwich.  The chicken was breaded and fried, with an egg on top.  Another dish I had was:

a salad with a schnitzel (a boneless, breaded, fried piece of meat) and another fried egg!  There is something to be said about egg yolk on top of of some fried meat and salad- I think we should try this for dinner sometime.

I did stop in a grocery story, got an extra large Ritter chocolate (hazelnut and milk chocolate), and some strawberry-rhubarb jelly (my favorite!).  I almost never see this in the US, so I had buy some to bring home.

And that is how my Europe trip ended!  I wish I had some more time to explore (and a partner in crime!) but we’ll save that for another time!

Delicious Strawberry Cake

Yes, we had 10+ lbs of strawberries.  What did we do with all of them?  We ate some…for breakfast, for lunch, for snack and for dessert.  Yum!  Making your own whipped cream (using whipping cream) is highly underrated.

Strawberries Part 2: Clearly, you can only eat so many strawberries, so I had to think of other ideas.  Next was a strawberry cake from Smitten Kitchen.  Of course, a lot of times when I bake, it depends on what we have in our cupboards.  So, there were a couple of changes from her recipe, but she’s right- the cake is delicious.  And yes, everyone should make it…and enjoy it!  Details follow the picture.

My friend M*, who has an amazing blog (I want to make sure she doesn’t mind me sharing) suggested a wonderful recipe.  Unfortunately, I can’t eat ricotta, so I was unable to make it.  So yes, I need her to make it so I can drool over the beautiful pictures she takes.  =)

Strawberries Part 3: freezing them!  First we wash them, dry them with a paper towel (or let them air dry).  Next, we take off the green stems.  Most of the strawberries we picked were a little large, so I cut them in halves (but you can keep them whole).  Lastly, they should be arranged on a cookie sheet (keeping space in between).  Cover with Saran Wrap, and stick them into the freezer overnight.  The next day, put them all in a ziplock bag.  Now you have some delicious strawberries to make smoothies!  (we’ll have to add the recipe how we make ours)

Strawberry Part 4: So I had some more strawberries left.  I had looked a recipe on making jam.  Although I was hesitant to try it, I am in the process.  I’ll let you know how it turns out (cross your fingers!).

Strawberry Cake
Adapted from: Smitten Kitchen

6 tbsp butter, softened
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 egg
1/2 cup milk
1 tsp rose water*
1 lbs strawberries (cleaned, no green stems, quartered)
cooking spray
powdered sugar

Preheat the oven to 350°F.  Spray a 10-inch pie dish with cooking spray.

Whisk flour, baking powder and salt in a small bowl.  In a large mixing bowl, beat the butter and sugar until it is pale and fluffy.  Add egg, milk and rose water and mix until combined.  Add the flour mixture slowly, mixing until it is smooth.

Pour the pie filling into the pie dish.  On top, arrange the strawberries.  They should be very close together, and in one layer.

Bake the cake for 10 minutes in 350°F, then reduce the temperature to 325°F.  At that temperature bake for the next 40 minutes.  Let it cool, and then cut into wedges.  Once cooled, sift powdered sugar on top!

*Smitten Kitchen used vanilla extract, but we had none…so I gave it a try!  And it was delicious.  So I think either will work.  If you think of a third option, definitely let me know.

Yeast Dinner Rolls

A couple of weeks ago, I was trying to make bread…but it never rose (I think it might have been a bad packet of yeast)!  It was frustrating, but I decided to keep trying.  When I had some friends over for dinner, I decided to give it another try, and made these beautiful dinner rolls.  And the dough rose!  Success!

These are fluffy and light, a perfect companion with some fresh butter and your dinner.  And they look very rustic when you put them in the rounded pan, and they rise squished together.

Yeast Dinner Rolls
Adapted from: Annie’s Eats

1 packet of instant yeast (2 1/4 tsp)
1 cup warm water
2 tbsp honey
1/8 cup agave nectar
1 1/4 tsp salt
1 egg, lightly beaten
4 cups all-purpose flour
Non-stick cooking spray

In the bowl of a stand mixer, combine the yeast and warm water.  With a fork, froth and mix the water, until all of the yeast is mixed in.  While the paddle attachment is on low, add the honey, agave nectar, salt and egg.  Then add 3 cups of flour, and mix until the dough is a sticky mass.  Switch to a dough hook, and with the mixer still on low, add the final 1 cup of flour.  Continue kneading for 5-10 minutes, until the dough is smooth.

Pick up the dough, and spray the bowl with the non-stick cooking spray.  Then place the dough back into the bowl, and cover with a towel.  Let it rise in a warm spot until it has doubled, about 2 hours.

Take out the dough from the bowl, and place it on a floured surface.  Knead it for about 1 minute.  Then, cover it with a towel, and let it rest for another 10 minutes.  Finally, divide the dough into 10-12 equal pieces.  Shape each of the pieces into smooth balls.

Spray a round baking dish with the non-stick cooking spray.  Then place each of the balls into the baking dish, spacing them evenly.  Cover and let them rise for 20 minutes.

Preheat the oven to 400°F.  Bake the rolls for 20 minutes, until the tops are golden brown, and the rolls are baked through.  Let them cool before serving.  Enjoy each of the rolls with some fresh butter.