While I may be a total pain to work with in all other regards, at least my coworkers get some perks.
This sandwich is fairly healthy and the combination of marinara, olive oil, garlic, and Parmesan is a Mediterranean delight!
Lunch, anyone?
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Italian Egg Sandwich
Serves: 1
Ingredients:
3 teaspoons olive oil
1 large egg
1/8 teaspoon salt
pinch of ground pepper
1 rustic roll, such as Ciabatta
1 garlic clove
1 tablespoon grated Parmesan cheese
1/2 cup marinara sauce, heated
Preparation:
- In a small skillet, heat 2 teaspoons of the oil over medium heat. Crack the egg into the skillet, and season with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes.
- Slice the rolls, brush 1 teaspoon of oil over the bread & rub with garlic. Place under broiler until slightly toasted, then sprinkle with Parmesan cheese.
- Spoon the marinara sauce over the Parmesan cheese and top with the cooked egg. Serve immediately.
Filed under: Compilation on January 14th, 2010 | 2 Comments »
Way back when my sister Sharon was dating her husband David I was but a wee lad. Yes! They are that old! But I knew I liked David from day 1 because he shared my affinity for seared meats of all shapes and varieties.
David’s 40th birthday is coming up this week so I thought I’d let him choose from a list of recipes for dinner. He chose… wisely…
Anyway, it came out fantastic, and I highly recommend you try it out!
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Lamb Kebabs with Couscous and Rosemary Sauce
Serves: 4
Ingredients:
Couscous, prepared
2 pounds top round lamb, cubed*
3 cloves garlic, minced
1 tablespoon rosemary leaves, minced
2 teaspoons fresh thyme leaves, minced
1/4 cup olive oil
1/4 cup dry red wine
2 tablespoons red wine vinegar
Salt and black pepper, to taste
3 small red onions, quartered
2 pints cherry tomatoes
* if good lamb is difficult to attain or a bit costly, feel free to substitute flank steak which will fill in nicely with this recipe
Sauce:
1/2 cup chicken stock
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
Pinch of fresh rosemary leaves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation:
- In a medium bowl combine the garlic, rosemary, thyme, 1/4 cup olive oil, red wine vinegar, and 1 teaspoon salt.
- Add the lamb cubes, cover with plastic wrap and refrigerate over night.
- Heat a grill over High heat.
- Alternate the lamb and onion on skewers. Sprinkle with salt and pepper.
- Skewer the cherry tomatoes, brush with olive oil and then sprinkle with salt and pepper.
- Place the lamb skewers on the grill and cook until medium-rare, about 10 to 15 minutes, turning occasionally.
- About 5 minutes before the lamb is done, place the tomato skewers on the grill, until seared, about 5 minutes, turning once.
- For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer until reduced by half, about 5 minutes. Add the rosemary, salt and pepper.
- Serve the skewers on couscous with sauce along side.
Filed under: Recipe on January 13th, 2010 | 6 Comments »
While it’s rare I have the time to cook anything fancy at breakfast, sometimes Sundays afford me the luxury of brunch at home. This recipe is really tasty and if you’re having company it’s a little fancier than the scrambled variety.
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Great Plains Omelet
Serves: 2 to 4
Ingredients:
6 slices vegetarian Canadian bacon, cut into 1 inch pieces
1 tablespoon unsalted butter
1 cup (about 1) Yukon Gold potoatoes, diced
1/2 yellow onion, chopped
1 jalapeno pepper, seeds & membrane removed, minced
5 large eggs
2 tablespoons milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, chopped
4 ounces sharp cheddar, diced
Preparation:
- Preheat the oven to 350 degrees F.
- Add butter to an 8-inch oven-proof sautee pan over Medium heat. Add the potatoes and onion. Cook until the onions start to brown and the potatoes is tender but firm, about 10 minutes. Tossing occassionally.
- Add the jalapeno pepper and Canadian bacon, and cook for 60 seconds.
- In a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and diced cheddar.
- Pour the egg mixture over the potato. Place the pan in the oven until the eggs are almost cooked in the middle, about 20 minutes.
- Serve hot directly from pan.
Filed under: Recipe on January 10th, 2010 | 2 Comments »
