Cry Me an Onion: Indian Scrambled Eggs

April 5th, 2009


My first “Cry Me an Onion” recipe was Indian Scrambled Eggs from Beth of Kitchen Courage. Normally, I make very Italian flavored scrambled eggs… Italian seasoning, garlic salt and Parmesan. I was excited to try something new. Thank you Beth for the submission!

Verdict: DELICIOUS!!!
Cry Factor: minimal (1 onion used)
Alterations: I thought I had tumeric but I didn’t so I threw in some curry powder. I added a little salt and pepper to taste.  Also, I used 1 egg yolk and 3 egg whites.

Indian Scrambled Eggs
(original recipe from Kitchen Courage)

1 cup liquid egg replacer (or 3-4 eggs, beaten)
1/2 tsp tumeric
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp cumin
dash of chili powder

1/2 T garlic, minced
roughly diced yellow onion, to taste
sprinkle of dates, dried, pitted, and chopped

Spray a small skillet or frying pan with cooking spray. Warm over medium high heat. Add the garlic, onion, and dates. Saute for about 3 minutes, or until the onions begin to brown and grow translucent.

Add the eggs, and then mix in the remaining spices. Cook as you would regular scrambled eggs, stirring often for approximately 5 minutes, or until there is no liquid egg remaining and the cooked eggs have reached your preferred consistency.

Enjoy these plain, with a chutney of your choice, or (if you’re like me) doused with ketchup. Yum!

Serves 1.

P.S. I’m still looking for onion recipe ideas. Check out the Cry me an Onion Contest!

FALAFEL!!!!!!!!!!!!!!!

March 17th, 2009


Happy St. Patrick’s Day!!!!! Chicago is known for its crazy St. Patty’s Day celebration! On Saturday, they dyed the river green… I went down with my friend and saw it the first time… it was really, really green… here are some photos…



I recently made falafel…it turned out bright green.  That’s what I get for eyeballing the amount of cilantro and italian parsley.  Since I’m not a fan of corn beef and cabbage, it seemed fitting for St. Patty’s Day.  At least it is green! I used the following recipes for the falafel, tabbouleh, and tzatziki sauce. I baked the falafel at 350 for 20 minutes, turning them over half way through, rather than frying them. Anytime, I try to fry something, I tend to start a small fire. Plus it is healthier that way.

Comforting Cheesey Mac and Cheese!

March 6th, 2009


My sister is coming to visit this weekend.  She should have been here by now! But her plane had an emergency landing…  There was some technical problem after lift off and they had to land…  Everyone is ok, thankfully, but now she won’t be getting in until tomorrow morning.  I made some mac and cheese to cheer myself up.
I’ve never actually made homemade mac and cheese.  Call me crazy but I really like the Kraft stuff.  One of my law school friend’s tempted me with the Martha Stewart recipe the other day and I’ve had mac and cheese on my mind ever since. This recipe makes a ton so I quartered it. I also substituted the cheeses and pasta type for what I have on hand.

The verdict: Delicious!!!! So creamy and cheesy!  Is it bad to eat two helpings?  Cheese has calcium in it and that’s good for you, right?
Cheesey Mac and Cheese
(adapted from here)

1 1/2 tablespoons butter
1 cup milk, warmed
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
sprinkle of cayenne pepper
1 cup grated sharp white cheddar
1 cup grated sharp yellow cheddar
1/2 pound elbows (or bowties in my case)
1/2 cup breadcrumbs (Italian seasoning is nice but not necessary)
extra shredded cheddar (optional)

1. Heat the oven to 375 degrees.
2. Boil water in a medium sauce pan. When boiling, put in the pasta and cook until al dente.
3. In a large frying pan, melt the butter until bubbling. Then add the flour, stirring with a whisk for 1 minute.
4. Slowly pour the warm milk into the sauce pan whisking constantly until the mixture thickens. I warmed the milk by microwaving it for 30 seconds. You may also have a separate saucepan and slowly heat it.
5. Place the shredded cheese and spices in a bowl. Pour the flour-milk mixture over it and stir until melted.
6. Drain the pasta and mix with the cheese mixture.
7. Pour into four ramekins. Sprinkle with a little extra shredded cheese and the breadcrumbs if you want to.
8. Bake until browned on top and bubbly, about 30 minutes. Allow to cook for 5 min before serving.