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Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner! Besides cooking, gardening and photography, I also like to sew. Here are some items from my Etsy Shop:

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Chinese Breakfast Omlette with Raspberry Chili Sauce

When I woke up I was hungry for vegetables. I always listen to my cravings. This egg foo young came out delicious! The slightly spicy raspberry sauce and the savory egg dish tasted so good together.  I need to make this again for lunch.

Egg Foo Young is American Chinese food. Some people think this recipe came about in the western U.S. during the building of the railroads. Traditional egg foo young recipes call for a chicken stock & soy sauce gravy, but I didn’t have any chicken stock. So I figured I’d garnish with some sweet chili sauce I had in the fridge.  I needed to doctor it up though, because the sweet chili sauce I bought is way too sweet. I used raspberries from the freezer to balance the flavor. The bonus is that the berries made the sauce bright red! 

The sauce was really easy because I made it from sauce. I know, that’s cheating. I don’t care. Combine 1/4 cup fresh or frozen raspberries in a saucepan with 1/4 cup sweet chili sauce and 2 tblsp water. Simmer for a few minutes till it bubbles and thickens, then strain through a mesh strainer.

For the Chinese omlette, You can use any ingredients you like or have on hand. I had broccoli and bean sprouts in my crisper drawer, deli ham, & kale in the garden.

Sauté chopped green onions, a small amount of fresh grated ginger, shredded kale, chopped broccoli, ham (optional), mung bean sprouts. Once these things are cooked, scramble 2 eggs and mix it all together. Pour a little extra oil into the skillet and pour in the eggs and veggies, gently forming into whatever shape you like. Cook until golden, then flip to cook the other side.

Serve with raspberry chili sauce.

2012.02.03  9:27am  ∞

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