Easy, fast, but more importantly incredibly delicious.
Omelette With a Light Salad
Serves: 1
Prep Time: 10-15 Minutes
Salad:
1-1.5 cups leaves from 1 small head of spring mix or butter lettuce
1 tablespoon (15g) whole grain mustard
1 garlic clove, grated
1 teaspoon (4g) lemon zest
2 teaspoons (8g) lemon juice
¼ cup (60g) extra virgin olive oil
Salt to taste
Flaky salt to garnish (optional)
Omelette
1 tablespoon (15g) unsalted butter, plus 1 tablespoon (15g) for toasting omelette (extra tablespoon is optional)
4 large eggs
2 ounces (56g) grated Gruyere cheese
Salt to taste
METHOD
Remove the leaves from one small head of baby lettuce. Wash leaves in a salad spinner or large mixing bowl with cold water. If using a mixing bowl, drain lettuce of cold water and transfer to a paper towel lined baking tray and pat as dry as possible using paper towels.
In a small mixing bowl, combine whole grain mustard, garlic, lemon zest, lemon juice, and season with salt to taste. While constantly whisking, drizzle in olive oil slowly until completely added and fully emulsified.
Add butter to a medium non-stick pan over medium heat. While the butter melts, add eggs to a small mixing bowl, season with salt to taste, and whisk until homogenous.
Once the butter is melted and bubbling, add the eggs to the pan. As the eggs begin to set, continuously pull the edges of the eggs into the center of the pan. Ensure to tilt the pan and fill the emptied space with eggs during this process.
Once the eggs are cooked about 90 percent, add cheese onto one half and fold the omelette onto itself. Optionally, if you’d like to toast the omelette add additional butter to the pan and increase the heat slightly, and gently tilt the pan in the direction of the omelette to toast the bottom of the omelette.
Carefully add your omelette to your plate. Add your washed greens to the bowl containing the vinaigrette. Toss by hand to fully coat the leaves. Place the dressed greens on the plate alongside the omelette. Optionally, the salad can be garnished with flaky salt. Serve and enjoy. Obviously if you’d like to serve this with anything else such as toast or fruit I’d definitely recommend that as well.
Chilaquiles
Serves: 2
Prep Time: 15 Minutes
Chilaquiles
2 tablespoons (30g) canola oil
½ sweet onion, rough chopped
4 garlic cloves, rough chopped
2 cups (240g) crushed tomatoes
5 chipotle chilis in adobo (removed from a can of chipotle chilis in adobo)
1 tablespoon (15g) Knorr chicken soup base
5 ounces (140g) tortilla chips see note *
Salt to taste
Fried Egg
2 large eggs
1 tablespoon (15g) canola oil
1 tablespoon (15g) unsalted butter
Toppings
2 tablespoons (30g) queso fresco
2 tablespoons (30g) Mexican crema
¼ avocado, thinly sliced
½ bunch cilantro, picked, for garnish
A small handful of pickled or fresh red onions (optional)
METHOD:
Heat a medium sized pan over medium heat. Once hot, add in oil, onion and garlic. Saute until just soft, about 2-3 minutes.
To a blender or a food processor, add crushed tomatoes, chipotles in adobo, Knorr soup base, and cooked onion and garlic. Blend on high speed until pureed as smooth as possible. If you don’t have a blender or food processor, rough chop all the vegetable ingredients and combine in a large mixing bowl.
Heat the pan used earlier over medium heat. Pour in the puree and cook for 5 minutes.
Add tortilla chips to the pan, and using a spatula, stir until the chips are fully coated in the sauce.
Optionally, heat a medium non-stick pan over medium high heat. Once hot, add the oil and eggs into the pan.
Once the whites begin to set, reduce the heat to medium and add butter to the pan. When the butter is melted, baste the eggs until cooked to desired doneness.
Top chilaquiles with fried eggs and various toppings of your choice. Serve and enjoy.
* Note: If you want more chips you can upwards of double the recipe here, there will just be less sauce per chip on your chilaquiles.
Mortadella Sandwich
Serves: 1
Prep Time: 8-10 Minutes
Mortadella Sandwich
2 slices sourdough loaf, cut as thick as desired
2 teaspoons (8g) canola oil
4-8 slices mortadella, thinly sliced
2 slices provolone cheese
1.5 tablespoons (20g) unsalted butter
Spicy mustard, to taste
Mayonnaise, to taste
METHOD:
Heat a 10 inch non-stick pan over medium heat and lightly grease with oil. Once hot, lay folded slices of mortadella into the pan in the shape of the slices of bread. Cook the mortadella for 3 minutes, flip and cook for an additional 3 minutes until both sides of the mortadella are crispy and browned. Add cheese to the mortadella, cut the heat, and cover with a lid or overturned bowl until the cheese is melted. Remove the cheesy mortadella from the pan and set to the side on a warmed plate or small baking sheet.
Heat the pan on low and add half the butter. Once melted, place one piece of bread in the pan to toast, on the untoasted side facing up spread spicy mustard. Place cheesy mortadella on the bread. On your other slice of bread spread on your mayonnaise and layer your other slice of bread mayonnaise side down on your mound of mortadella.
Add your remaining butter in the pan and after 2 minutes, or once the bottom slice of bread is golden brown, flip the sandwich and toast for an additional 2-3 minutes.
Remove the sandwich from the pan, slice in half, and enjoy.
Pasta Aglio e Olio
Serves: 2-4
Prep Time: 20-25 Minutes
Pasta Aglio e Olio
1 pound (450g) dried spaghetti
⅔ cup (150ml) extra virgin olive oil
8-14 garlic cloves, thinly sliced
3 teaspoons (12g) crushed red pepper flakes
¼ cup (10g) parsley, finely chopped
3 ounces (85g) Pecorino Romano or Parmigiano Reggiano, grated for finishing (optional)
Freshly ground black pepper to taste
Salt to taste
METHOD:
Bring a large 6-8 quart pot of water to a boil over high heat. Season generously with salt and add pasta. Cook to package instructions, or until al dente.
While the pasta cooks, to a large saucepan add olive oil and garlic and begin to cook over medium heat until fragrant. Garlic should develop little to no color.
Cut the heat from the saucepan and add chili flakes to lightly cook. Using tongs, transfer cooked pasta directly from the boiling water to the saucepan.
Toss and stir the pasta, adding a table spoon of pasta water at a time until it reaches a somewhat emulsified consistency. Add finely chopped parsley and toss to combine. Taste and adjust salt levels as needed.
Transfer pasta to a plate and enjoy. Optionally garnish with cheese and black pepper. Serve and enjoy.
Beef Stir Fry
Serves: 2
Prep Time: 15-20 Minutes
Stir Fry
½ pound (225g) ribeye or pork Boston butt, thinly sliced see note*
½ cup (80g) corn starch
2 tablespoons (30g) canola oil
½ yellow onion, thinly sliced
1 jalapeno, thinly sliced
1 bunch green onion, thinly sliced, whites for cooking, greens for garnish
4 garlic cloves, finely chopped
½ inch knob, ginger, grated
1 teaspoon (4g) shrimp paste (optional)
1 teaspoon (4g) sugar
1 tablespoon (15g) rice wine vinegar
1 tablespoon (10g) soy sauce
2 teaspoons (8g) sweet soy sauce (optional)
Salt to taste
METHOD:
Into a large mixing bowl, add protein and cornstarch and toss by hand until protein is evenly coated.
Heat a large wok or pan over medium high heat and add oil to coat the bottom of the pan. Once the pan is nearly smoking, add protein and sear on each side for 1-2 minutes. Depending on the size pan used, work in batches to ensure even browning.
Remove protein from the pan, and add onions, jalapenos, green onion whites, half of the garlic, and ginger to the pan. Stir fry for 20-30 seconds, then optionally add shrimp paste and stir fry for another 1-2 minutes.
To the pan add cooked beef, sugar, rice wine vinegar, soy sauce, and optional sweet soy sauce. Stir fry and toss to coat.
Cut the heat, and add the remaining chopped garlic. Stir fry to combine, then transfer to a plate and garnish with toasted sesame seeds and green onion greens. Salt to taste and serve and enjoy.
* Note: You can increase the amount of beef by double and still maintain this recipe if you want additional protein for more people or just for yourself.
