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Pesto Pasta w/ Sun-Dried Tomatoes and Baked Asparagus

12 Apr

I couldn’t get too far into the Seasonal Eats: Spring Edition without some asparagus.  It’s one of my favorite springtime staples!  Sun-dried tomatoes don’t last too long either and I refuse to waste food, so finding a recipe that called for both became essential (we used sun-dried tomatoes with our meatballs the other day, remember?).  I’m loving this new series and I hope you are, too!  It’s been really fun hunting around, looking for yummy new recipes.  I’ve added a bunch of new ones to my permanent rotation.


 

Pesto Pasta with Sun Dried Tomatoes and Baked Asparagus (from Damn Delicious)

  • 8 oz. medium shells
  • 1 lb. asparagus, ends trimmed
  • 1/3 c. julienned sun-dried tomatoes in oil
  • 1/2 c. basil pesto
  • 1/3 c. diced mozzarella cheese
  • salt & pepper
  • 2. T. olive oil
  • 1 egg

Preheat the oven to 425*F and bring a large stockpot of water to a boil.  Place the asparagus in a single row on a baking sheet, drizzle in olive oil, salt, and pepper, then toss them around to coat.  Bake the asparagus for around 8-10 minutes, or until it’s tender but still crispy.  Cook the shells according to the instructions.

While the asparagus are baking, prepare the sun-dried tomato and basil in a large mixing bowl.

PestoSunDriedTomato

When the asparagus have finished baking, let them cool down. Then, cut them into 1″ pieces.

Asparagus

I added shells into the pesto mix as soon as they were finished cooking, along with the 1/3 c. of diced cheese.  This way the cheese would get all melty and delicious.

Mozzarella Cheese

 

Then, mix everything together into a glorious medley.

PastaMixture

I ate mine with a fried egg on top because that’s what Chungah suggested in her post.  Always listen to Chungah because her food really is damn, delicious.

Pasta Sundried Tomato Asparagus Pesto Fried Egg

No, really.  It is.


Arugula + Black Bean Stuffed Sweet Potato w/ Poached Egg

28 Jul

This recipe is so simple it feels wrong to toot my own horn, but that’s my very first poached egg you guys.  Ever.  I feel like I should get a foodie gold star right now!  Poached egg dance!  Poached egg dance!  Poached egg dance!  (PS – IDGAF if you think eggs are meat.  I consider this a meatless recipe, so put it in your Meatless Monday rolodex, yo.)

Stuffed-Sweet-Potato-Black-Beans-Arugula-Poached-Egg


Arugula & Black Bean Stuffed Sweet Potato w/ Poached Egg (from How Sweet It Is)

  • sweet potato
  • arugula
  • black beans, drained and rinsed
  • shredded cheese
  • 1 lg egg
  • olive oil, salt, pepper

First, cook the sweet potato using your method of choice (microwave, slow-cooker, oven, etc.).  Since I don’t care for the skin, I usually bake mine in a 400*F oven for about an hour, remove the skin and put the potato in a small dish.  You do you, though.  While the potato is cooking, I suggest tossing some arugula in extra virgin olive oil, salt, and pepper:

arugula-olive-oil-salt-pepper

Then, a great idea is to start fretting about cooking a poached egg.  This includes, scouring Pinterest, rapid-firing search terms into Google, calling your mom and cursing her for not answering, and then finally realizing you have 13 eggs in the house so just friggin’ throw one in some water all ready.  But not really throw!  Because you have to be careful with eggs, you know.  Anyway, I did what I was told and followed Smitten Kitchen’s tutorial for the perfect poached eggs. As I waited for my water to boil, I topped my sweet potato with some cheddar cheese, about 1/2 c. of black beans which had been rinsed but were unseasoned, and my arugula.

Stuffed-Sweet-Potato-Arugula

This was probably the most nerve-wracking thing I’ve ever done right here!

1st-ever-poached-egg

Having absolutely no frame of reference for if something is done or not really creates anxiety when you could ruin your whole dinner with one little poke.  But then….

Stuffed-Sweet-Potato-2

With great risk, comes great reward.

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