One of my New Year’s Resolutions was to actually cook some of those recipes I’ve bookmarked from your blogs. I promised myself that I would incorporate your offerings into my weekly menu and so far I’ve not fallen off the wagon and pretty much stayed the course.
Here’s the latest:
First up is a delicious recipe I found over at Nod and Wink. Slow Scrambled Eggs With Rosemary and Capers. I have to admit, I was a little leery of the flavor combination of rosemary and capers in eggs, but I have to tell you this was delicious. Loved it. I did exactly what George said not to do; I overcooked the eggs a bit. I rushed it at the end by putting a lid on the pan for the final 30 seconds and left the lid on about 30 seconds too long. Even though the texture wasn’t perfect the flavor sure was. I served this on top of English Muffins. This recipe is now in my permanent database. Thank you so much George for posting this on Nod and Wink and my apologies for that photo that doesn’t do your wonderful recipe justice.
And last, but not least, look at this beautiful Hearts of Palm Salad I found this idea over at Mango and Tomato. Thanks to Olga I was reminded to use up the last of those Hearts of Palm I had in the fridge. This was a delicious and very healthy mid-week lunch for me. The original recipe calls for just a drizzle of olive oil and salt and pepper, but I made my easy rice wine vinaigrette for this one.
- 1 Cup fresh spinach leaves, washed and dried
- 1 hard-boiled egg, cut into wedges
- 1 tomato, cut into wedges
- 1.2 red pepper, cut into strips
- 2 hearts of palm, cut lengthwise
- 4 spears asparagus, sauteed in olive oil
- 4 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- ¼ teaspoon pepper
- ¼ teaspoon sugar
- Assemble this to be a composed salad that shows off each ingredient. Drizzle the salad with olive oil and salt and pepper or the dressing. In a container with a lid, add the ingredients for the dressing listed above. Shake until well combined and drizzle over salad.
So thank you my friends for these wonderful recipes. They’ve all gone from “bookmarked” to a permanent record in my recipe database.
Hurrah for bloggers!