Monday, January 9, 2012

Day 2: The Melting Pot

I'm sure by now living in New York City, you may have heard of the term "melting pot" to describe a mixture of cultures living together in one place. In Latin America, the word "mestizaje" refers to people who have a mix of indigenous Mexican blood and the colonial European blood. Even in Harry Potter, there's a word for mixed people, with the use of the contrived "muggle" to describe a wizard with maybe one parent who's a wizard or no parents who are wizards. (Did I get that right? I'm not one of those crazed fans and stopped reading after Book 4? I forget). Anyway,  with that bit of sociology (I'm taking a winter class, go figure), I've decided to leave you with a recipe I made for brunch today: 

Turkish Poached Eggs with Adobo-Dill Butter Sauce over Broccoli-Pumpkin Stew
Makes 1 serving

1 large egg
1/8 c. canned pumpkin
1/2 c. frozen broccoli
1 tbsp minced garlic
1 tbsp Tofutti cream cheese
1 tsp Parmesan cheese
2 tbsp white vinegar

Adobe-Dill Butter Sauce:
1 tsp garlic adobo sauce (I used Great Garlic Adobo brand)
1 tbsp margarine
1/4 tsp paprika
1/4 tsp black pepper

1) Boil 1 cup of water in a small pot. While water is boiling, you're going to have to multi-task!
2) Prepare sauce by combining ingredients in small saucepan and let simmer on low heat.
3) In the microwave, heat up broccoli with garlic, cream cheese and pumpkin.
4) When water boils, put in vinegar and crack the egg into the pot. Cover with lid and turn down the heat to medium-low for about 2 minutes.
5) Remove poached egg and place into pumpkin broccoli mixture. Use fork to break the egg apart, letting the yolk come out (it should have a runny texture).
6) Mash egg together with pumpkin broccoli mixture, and pour sauce on top. 
7) Garnish with parmesan cheese. 
Enjoy, Bon Appetit! Şerefe! and ¡Salud!

Side Dish for Leftover Baked Fish:
Collard Greens with Spanish Olives, Capers, and Spicy Lemon Sauce
Makes 2-3 servings

3 cups frozen collard greens
12 Spanish green olives with capers and pimento peppers included--for future reference, it's much easier and less annoying to get the pitted ones in a jar; I got a jar with olives that came with capers and pimento peppers (I think it was Goya brand?) but then I had to cut away the olives from the pits, grrr. 
3 tbsp of lemon juice
1 tbsp minced garlic
3 tsp of the olive juice from the jar
6 squirts Tabasco sauce
1/4 tsp onion powder
black pepper to taste

1) Spray medium skillet with Pam olive oil or use 1 tbsp of actual olive oil.
2) Bring to medium heat and pour in collard greens
3) Pour rest of ingredients on top
4) Once greens are defrosted in pan, let simmer for 5 minutes on lower heat
5) Serve with baked fish from previous post OR it'd be good with some other leftovers like baked or grilled chicken--whatever floats your boat!
Enjoy and Bon Appetit!

No comments:

Post a Comment