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4 eggs
4 TBSP water or cream (I prefer cream)
½ tsp dried basil
S&P

¼ cup of chopped onion
¼ cup of chopped green pepper
3 cups spinach, stems removed
¼ cup sun dried tomatoes – julienne cut (I prefer in olive oil)
Small piece of thick ham or Italian sausage
1/3 cup freshly grated Parmesan cheese
1 TBSP olive oil

Preheat oven to 350° (for you UK cooks that would be gas Mark 4)

In an oven proof small pan (10”) add oil and brown the piece of ham. Remove and chop into small cubes.

Add the spinach to the pan and on medium heat and wilt the spinach a little. Remove. Turn off heat.

In the pan add the onions, ham and dried tomatoes and distribute evenly. Add the spinach evenly on top.

Whisk the eggs, water basil and S&P.

Pour eggs over the ingredients in the pan. Grate the fresh Parmesan cheese on top. Place in oven and cook exactly 17 minutes. Watch out, the pan will be hot, use a thick pot holder, even a towel might not be enough.

As of 1/21/23

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1 cup rice cooked

2 eggs beaten
8 medium shrimp
2 small shallots, finely diced
1 inch fresh ginger, run through a micro-plane
3 cloves garlic, run through a micro-plane
2 tsp. curry powder
1 tsp. turmeric powder
¼ yellow onion, thinly sliced
1 scallion, thinly sliced long ways
½ red or yellow bell pepper, thinly sliced
1 cup bean sprouts
2 TBSP veg oil
1 dash Shaoxing wine
1 dash soy sauce
1 Dash sesame oil
10 slices of hot pepper Andouille sausage. Or what ever sausage you like if it is not breakfast sausage
Dash of Chiu Chow Chili Oil

In wok over medium heat add a TBSP of oil. Just when the oil starts to smoke add the egg and make an omelet. Remove to a cutting surface. Roll the egg and cut ¼ inch strips. Place in a bowl.

In the wok add the shrimp and lightly cook on both sides until the shrimp turns a light red. Remove and place in the bowl with the eggs.

In the wok add a touch of oil and cook the sausage a few minutes. Remove and add the sausage to the bowl with the eggs and shrimp.

Add a little more oil and touch of Shaoxing wine. Deglaze the wok. Add ginger and garlic and cook until the aroma develops. Add the curry and turmeric.

Add all the veggies and stir fry. Add more Shaoxing wine, soy sauce and sesame oil. Stir fry.

(When stir frying some use a slotted spoon, or a wok spoon, I use a rubber spatula.)

Return the eggs, shrimp, and sausage. Make sure there is enough wine, sauce and oil to make a gravy. If not, add a little water. Stir fry. Place the wok on simmer and cover. Let steam for a few minutes to get hot.

Spoon rice in a bowl and top with a good spoon full of the wok ingredients. Place a little Chiu Chow Chili Oil on top and eat with chop sticks.

As of 1/14/23

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.5 lb. ground beef
4 oz can of mushroom bits (drained)
10 oz fresh baby spinach
1 TBSP olive oil
¼ onion chopped
1 clove garlic coarsely minced
1/8 cup milk
1/8 cup heavy cream
1 oz cream cheese
1 TBSP sour cream
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated Parmesan

(You can also add a little fresh dill on top)

In large pot of boiling water, cook spinach for 30 seconds. Drain and run cold water on it to stop the cooking.
When cool enough to handle, drain, and squeeze out as much excess water as possible.
In the pot add olive oil add the chopped onion and sauté 3 minutes, add the mushrooms and sauté 4 minutes.
Add the ground beef and season, drain off beef juices
Add the spinach and the garlic.
In a separate small pan add milk, heavy cream, sour cream and cream cheese. Simmer slowly until cream cheese is melted. Add the cream to the dish.
Season with salt, pepper, and a pinch of cayenne.
Combine all.
Top with grated Parmesan.

Note: I would use a dutch oven with tall sides. This is a lot of mixing for a shallow fry pan.

Serves 2

As of 1/9/23

2 oz. Pancetta
1 TBSP olive oil
1.5 Lbs. chicken (or 3 chicken thighs, cut two slices across the bone of the thighs)
½ onion chopped
6 pearl onions
Salt and pepper
1 small amount of chanterelle mushrooms rehydrated
1 clove garlic minced
1 small leek (white and green) halved and sliced
1 TBSP flour
1 cup of dry white wine
1 cup of chicken broth
1 TBSP Dijon mustard
Sprigs of fresh thyme
1 bay leaf

Preheat oven to 425°

In a Dutch oven sauté the pancetta in olive oil. Add the onions and leeks and sauté slowly for 15 minutes. Add the flour and mix. Add the chicken broth and stir into a paste. Add the wine. Keep stirring. Add the rest of the ingredients except the chicken and mix. Cook on low for about 10 minutes.

Place the chicken on top of the mixture and place the Dutch oven in the oven and cook for 1 hour (lid off).

Serve over rice.

11/20/22

6 oz. beef broth
6 oz. Chicken broth
1 TBSP butter
1 TBSP flour
¼ onion – layers left long
Little salt

In a small sauce pot, melt butter, add the flour, and whisk smooth.  Add the broth mixture a little at a time, whisk until it gets thick.  Add the onion and a little salt and let cook until the gravy picks up the onion flavor.  Remove the onions and pour gravy into a gravy boat.

Serve.

As of 9/3/22

Gluten Free White Gravy

6 oz. cold beef broth
6 oz. cold chicken broth
1 TBSP butter
1 TBSP gluten free cornstarch (Argo gluten-free corn starch)
¼ onion – layers left long
Little salt

In a small sauce pot, melt butter, add the onions and sauté.  Pour cold broth mixture into a cup and add the cornstarch and stir.  Add to the onions and heat the mixture until the gravy starts to thicken.  Remove the onions and pour gravy into a gravy boat.

Serve.

As of 9/3/22