Brunch dish: braised eggs with tomato, spinach and yogurt

from Yotam Ottolenghi on The Guardian.

Just made this for Sunday breakfast, and it was delicious, kinda healthy, and not too much work. It tastes Mexican or Middle Eastern, but whatever it is....you'll love it!

*This recipe is in metric, but it's easy to convert amts. using Google. Just round up to the nearest half cup/tsp/Tbsp.

Serves 4

2 tbsp olive oil, plus extra to finish
1 medium onion, thinly sliced
200g baby potatoes, cut into thin slices
½ a red chilli, deseeded and finely chopped (I used 1 tsp. dried chilli instead)
200g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yogurt
1 tbsp cilantro, chopped
Salt and black pepper

1. Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.

2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.

3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.

(Note: I skipped this step b/c I was too lazy, and I just put raw tomatoes on at the end. It was delicious anyway!)

4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.

5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.

6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.

7. Sprinkle with chopped cilantro, then carefully place the tomatoes on top. Bring to the table in the pan.

Yellow Split Pea & Sweet Potato Soup (Whole Foods)

8 1/2 cups water
1 large onion, chopped (about 2 cups)
1 tablespoon freshly grated ginger
2 cups dried yellow split peas (1 bag)
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Mash up potatoes and peas in pot using a whisk or a potato masher, to your preference of smoothness.

Whole Foods recommends to garnish with pumpkin seeds, but I don't. Who cares?

Orzo with Feta and Tomatoes

Source: Food Network - Rachael Ray

Notes: It tastes like Greek macaroni and cheese and was incredibly easy to make. Reminded me of Carie's previously posted "Mediterranean Pasta Knock-Off" recipe.

Ingredients:

1/2 lb orzo
salt (to taste)
freshly ground black pepper (to taste)
2 tablespoons butter
1 cup feta cheese crumbles (I actually used only 1 6oz package of crumbles and it was plenty cheesy).
1 handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved

Directions:

Heat salted water in large sauce pot to boil and add pasta, cook to al dente.

Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

Spaghetti with Marinara Sauce

Source: Food Network - Barefoot Contessa

Notes: I will never buy sauce in a jar, can or even ready-made from Whole Foods again. Making this sauce was quick and easy and it was unbelievably flavorful!

If you want to add meatballs or Italian sausages, I would use only half to three quarters of a 1 lb box of spaghetti, because the sauce to noodle recipe was perfect.

Ingredients:

THE SAUCE:

1 tablespoon olive oil
1 chopped yellow onion
2-3 cloves garlic, chopped/minced
1/2 cup Italian red wine, such as Chianti (or for alcohol free, use chicken or vegetable stock)
1 28oz can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley (I used a bit more - just eyeball it)
1 1/2 teaspoons salt (or eyeball it!)
1/2 teaspoon pepper (or eyeball it!)
A few shots of hot sauce, such as Tabasco (optional)

THE PASTA:

1 lb box of plain or whole-wheat spaghetti (I used whole wheat for extra healthiness)
Pot of water
A couple of drizzles of olive oil
Salt to taste

ALSO!:

Freshly grated Parmesan cheese to taste

Directions:

THE SAUCE:

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until translucent and slightly browned, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine (or stock) and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper and hot sauce, if you choose. Cover, and simmer on the lowest heat for at least 15 minutes.

THE PASTA:

Add olive oil and salt to large pot of boiling water. Once the water is in a rolling boil, add the pasta for 8 to 12 minutes until al dente. Drain water from the pasta and return to large pot. Sprinkle generous helpings of grated Parmesan cheese on top of pasta before sauce! (I learned this from The Silver Spoon, the amazing tome of Italian cooking that I went right out and bought after looking through Mandy's copy!) Next pour sauce over spaghetti and Parmesan. Toss all together with large tongs. Serve in bowls, sprinkle a little additional Parmesan on top of each for presentation and you can garnish with a little parsley or basil, if you like. Then, eat it!

Andrew's Mushroom Risotto

Ingredients

• mushrooms, chopped
  
• 2 cloves of garlic, chopped
  
• 3 Tbsp butter
• 1/2 cup chopped shallots or onions
  
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2-3 Tbsp whisky
  
• About 3 1/2 cups vegetable stock
  
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper

1. In a 3 or 4 quart saucepan, heat 2 Tbsp butter on medium heat. Add the shallots or onions and cook for a few minutes until translucent. Add a dash of chilli if you have it. Add the rice and cook for 2 minutes more, stirring until nicely coated.

2. While the shallots are cooking, bring the stock to a simmer in a saucepan.

3. Add the wine and whisky. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of stock at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite. Remove from heat.

4. Fry the garlic, then add the mushrooms. When mushrooms are soft, add them to the rice, along with parmesan cheese, 1 Tbsp butter, and salt and pepper to taste.