Lemongrass Chai Tea and Fried Rice Omelet

Fried rice omelet, you ask? Yes. Fried Rice Omelet. We all eat eggs in our fried rice, so why not put fried rice in our eggs.
Seriously.

This was my logic when coming up with this meal. I had some left-over fried rice from a meal I cooked for one of my clients. I wasn't really craving any, but I did not want to waste it either.

An omelet. That's what I want. Hmmm....(Brain wheels turning).

And in an instant, the Fried Rice Omelet was born! After making the first one, I ate one of these babies everyday for at least a week.

This morning I stared at my fridge for 5 minutes straight.

Have you ever been hungry, but didn't know what you wanted to eat. So you open the fridge...stare inside for a couple of minutes...go sit down....open the fridge again and stare inside another few minutes, as if something new and delicious just magically appeared? Knowing darn well that the same boring food that was in your refrigerator 5 minutes ago, is the same boring food that is going to be in there the next 10 times you look!

I think I spent 30 minutes going back and forth to my fridge, trying to figure out what I wanted to eat. And then I decided to make my new favorite omelet.

And a cup of Chai Tea.

But not just any Chai Tea. Chai tea steeped with fresh ginger and lemongrass. Finished with a little sprinkle of cinnamon.


This omelet is more like a brunch, lunch, or breakfast-for-dinner type of omelet. I would not categorize a Fried Rice Omelet as a breakfast meal, because it may be a little hearty, but it was definitely what I needed to start my day today.

Fried Rice Omelet

1/2 cup left-over fried rice
2 whole eggs
1/2 inch ginger, peeled and chopped finely
1 tablespoon chili oil, or regular vegetable/canola oil
2 scallions, roughly chopped
1/4 cup cheddar cheese (optional)
Salt and Pepper to taste

In a bowl, crack eggs and whisk them together. Add ginger, season w/ salt and pepper to taste, t and stir once more.

Heat a skillet on medium heat. Add oil. When skillet is hot and the fried rice. Cook for about 1 minute. Spread rice in skillet so it is evenly layered.

Pour eggs over the fried rice. Cook for 2-3 minutes. Flip the omelete, and cook 1 more minute.


Add the scallions. At this point, you can add your cheese, if using, and either roll the egg like an omelet, or leave it flat, like a frittata. If leaving it flat, you may need to place the skillet under the broiler for a few seconds to melt the cheese (if you are using cheese).

Drizzle with a little more chili oil if you'd like and enjoy!

Life...

Yesterday I felt like this

Today I feel like this

Look at that one little green plant. Still sprouting....through all of its adversities. Maybe that's hope.

Is anyone out there?

***Sigh*** Tis life...

March Daring Kitchen Challenge: Ceviche

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.




I have been so busy and tired these past few weeks that I am sad to say I have not been fulfilling all of my obligations. I was supposed to go visit a friend the other day to finally meet here beautiful baby girl...but I was SO exhausted that I ended up sleeping all day, constantly hitting the snooze button on my alarm.





I wanted to hangout with my brother during the week and watch movies, since he was out of college for Spring Break, but any time that I didn't spend working, I spent it sleeping. And now he's gone back to school and I miss him :(








We were challenged to make Ceviche and Papa's Rellena's. this month for Daring Kitchen I couldn't even fulfill that entire obligation. I just did not have the time to make the delicious sounding recipe for the Papa's Rellena's, but I did not miss out on the chance to make the ceviche.

Ceviche was the perfect challenge for this month. It can be prepped and made in 10-15 minutes and can take as little as 10 minutes to "cook", depending on how "cooked" you like your seafood. I marinated mine for an hour. This easy recipe fit nicely with my busy work schedule.

I was so excited to use my new Canon camera today, and when I got ready to shoot pictures, I open the window to use my beautiful natural light, only to find a grey cloudy sky.

Of course.

No worries though. I still love the photos this camera takes.

I FINALLY GOT MY NEW CAMERA!!!!!!

Well, it's new for me. The camera is actually used. I have been wanting a professional Canon camera for ages, but I never thought I would be able to get one anytime soon because they cost around $1,000 dollars....and I am very broke!!

But two days ago, I was reading some other food blogs (my new favorite hobby, besides photography!) and this blogger, who has MAGNIFICENT photos on her blog, said that she uses a used camera that she found on Craigslist.

???????????????????


Why didn't I think of that?! All this time I could have gone on Craigslist to find the camera of my dreams.

I quickly rushed off of her website and went onto Craigslist....and there it was. At the top of the page. The camera of my dreams! And it cost significantly lower than a brand new camera would have cost me.

SIGNIFICANTLY.

Like......less than half. Much less.

I couldn't believe my eyes. So I went back onto the blogger's website because she had a few questions that one should ask if they are planning to buy a used camera from a Craigslist ad.

I contacted the gentleman, who was very nice by the way, and botta bing botta boom. Next thing I know I have a practically brand new professional camera in my hands. This things looks like it has never been used.


And the photos. Oh the photos. Words can't describe how great the photos come out on this camera....so I had to show you.

I had a little bit of fruit in my fridge, so I took a million pictures of it. I won't bore you with a million pictures of the same bowl of fruit from different angles, so I'll just show you 4!

The pictures look so much cleaner and realistic (sometimes I had to edit my photos in Lightroom so much that the food looked fake). I love this camera!!!

My version of Chicken Tikka Masala and Video Tutorial

***ATTENTION: A few of you have asked when I'm going to finish my "Favorite Gadgets" page. Well I've finally posted my list of favorite kitchen gadgets and tools. Take a look at the list, buy some, and try them out!***

I am so happy that Spring is finally here...at least I hope it is. For those of you who live in Atlanta, you know that in these parts, one week the weather will be bright, clear skies, warm with a slightly cool breeze, and the following week a snow storm arrives.



So who knows. I will enjoy it this week.


I finally made another video. I actually made this video over a week ago, but it was 14 minutes long, AND I forgot to add the sound. I was too irritated and tired to re-edit it at the time, so I am just now getting too it.


I absolutely love Chicken Tikka Masala. All of the lovely spices used in this dish are so delicious. The true origins of this dish are in question. Some say that Chicken Tikka Masala is not an authentic Indian dish, but instead it was created in Britain.



Either way, I love it!

Chicken Tikka Masala (Click for printable recipe)

2 lbs chicken thighs, or breasts, medium diced
1 tablespoon, plus 1 teaspoon, ground coriander
1 tablespoon, plus 1 teaspoon, ground ginger
1 tablespoon, plus 1 teaspoon, curry powder
1 tablespoon, plus 1 teaspoon, cumin powder
1 tablespoon, plus 1 teaspoon, smoked paprika
1 teaspoon cayenne pepper (optional)
3-4 sprigs of mint, chopped finely
7-8 tomatoes
2-3 tablespoons Olive Oil
2 large onions, diced
3 garlic cloves, minced
1 serrano pepper (optional), minced, seeds removed
1 bunch of cilantro, roughly chopped
1 quart chicken stock
1/4 cup greek yogurt, or heavy cream
Salt and Pepper to taste

Marinate the chicken overnight, or at least 30 minutes, in 1 teaspoon of the following: coriander, ginger, curry, cumin, and paprika, along with the chopped mint.

Remove the rough spot from the bottom of your tomatoes (as shown in the video).

Blend the tomatoes in a blender, using a little bit of the chicken stock to help them blend easier.

Heat your pot on medium heat. Make sure the pot is hot so the chicken will brown nicely. Add oil. Add marinated chicken. Do not overcrowd the pot, or the chicken will boil, not brown.

Brown the chicken, remove from pot and set aside. Add onions and garlic to the pot. Cook until the onions are lightly browned. Add the chopped serrano pepper. Cook 1 more minute.

Season with salt and pepper.

Add the fresh tomato sauce, along with the chicken stock. Stir. Add the remaining seasonings. Stir and bring to a simmer. Simmer until the sauce has thickened and reduced by about half, approximately 30-40 minutes.

Add browned chicken to the sauce. Simmer about 20-30 more minutes, until chicken is fully cooked and very tender. Adjust the seasonings to your taste. Turn off the heat and add your greek yogurt, or heavy cream. Stir.

Add the cilantro. Serve with rice and/or naan!!

DARING KITCHEN CHALLENGE: Tempura and Cold Soba Noodles

Reading blogs, specifically food blogs, has become a hobby of mine over the past few months. During the first couple of months I noticed that every few weeks I would see a title called 'Daring Kitchen Challenge' on almost all of my favorite blogs.




"What the hec is this?" I asked myself. And why don't I know about it.

Was it some kind of super secret private cooking club that only special food bloggers can be a part of. Do you have to be invited to take part in this super secret Daring Kitchen society? Why wasn't I invited?



How rude.

I like my recipes. I think my pictures are kinda good. Why can't I know about these challenges.

I WANNA BE A SUPER SECRET SOCIETY DARING KITCHEN MEMBER!




These are all of the thoughts that went through my head, before I finally decided to Google 'Daring Kitchen', and VOILA, I found out the secret!

Which is not a secret at all, by the way. Anyone can join.

So much for my conspiracy theory, huh?

So I joined, got approved, and finally completed my first Daring Kitchen Challenge. YAY!
The challenge was Tempura and Cold Soba Noodles. I must say, I do not cook a lot of Japanese food. If you read the 'about me' section of my blog you all know that I absolutely LOVE Asian food, but more so the Indian, Malaysian, etc...type of Asian food.



Well after completing this challenge, I might try to cook Japanese food a little more often. It was delicious. The tempura was so easy to make, I don't know why anyone would buy pre-made Tempura Mix. It's a ripoff.....trust me. The soba noodles take 10 minutes from start to finish.

I was glad that this challenge was not time-consuming because I had a very busy week. I Made some scrumptious food for my clients this past week, including Jerk Chicken with Shrimp Fried Rice, Braised Short Ribs with Creamy Polenta, and Seafood Etouffe.

Yum!

Can't wait to do more Daring Kitchen Challenges.

Sweet Soy Glazed Scallops w/Roasted Fennel and Baby Vidalia Onions

Edit post
These past two weeks have been so hectic for me. I have barely had time to think about anything else other than work, work, and more work. My business is getting busier. Booked some more clients for my personal chef services. It's so nice being able to help families eat healthy, freshly cooked meals.


No more McDonald's for my clients!

I have finally had some days off. Some time to relax. And you know what I did?

I slept. Slept. And slept some more. I feel so rejuvenated

The weather has been gray and sleepy. Perfect sleeping weather.


I got up early and went to the farmers market to buy some groceries for my clients. While I was there, I saw so many beautiful fruits and vegetables that I had to get something for myself. I found the cutest baby vidalia onions and gorgeous fresh fennel. I thought they would be lovely roasted."



As I'm walking over to the meat section, I pass the seafood, and what do I see?

The biggest, juiciest Sea Scallops I've ever seen. Who could resist?





Not me. I used to hate scallops (Ha! Yet another food I despised. Man I was picky)!

Anyways, I bought some. I was excited to cook them with my roasted vegetables.


I hope you enjoy the recipe. I cook the scallops using a combination of chili oil and sesame oil, but you can use one or the other, or even olive oil. Sweet soy sauce has a distinctively different taste from regular soy sauce, but I know it can be hard to find in grocery stores. I don't know what this recipe will taste like if you try to use regular soy sauce, byt you can definitely try and let me know how it turns out!

Also, I thought about making videos for every post, but it is extremely time consuming! So maybe I will make a video every other post. I am already working on the one for next week.

Sweet Soy Glazed Scallops w/Roasted Fennel and Baby Vidalia Onions
2 servings

Soy Glaze:
2 tablespoons sweet soy sauce
1 teaspoon sweet thai chili sauce
2 teaspoon sesame oil
1 dash of fish sauce (optional)

Fennel and Vidalia Onions:
1 head of fennel
2 baby vidalia onions
3 cloves garlic, finely chopped
1/2 tablespoon whole coriander
2 teaspoons sweet soy sauce
Olive Oil
Salt and Pepper to taste

Scallops:
5-7 Sea Scallops
1 tablespoon chili oil
1 tablespoon sesame oil
1 tablespoon ground coriander
Salt and Pepper to taste

Preheat oven to 400 F.

Cut the tops of the fennel off, cut in quarters and remove the core. Cut the tops off of the baby vidalia onions, as well of the rough root on the bottom. Cut the onions in half, or quarters (whichever you prefer).

Toss the fennel and onions with the garlic, sweet soy sauce, whole coriander, salt, pepper, and olive oil.
Place on a baking sheet and roast for 25-30 minutes.

Heat skillet on medium heat. Make sure the scallops are completely dry. I blotted mine with a paper towel to remove any moisture. The scallops will not get that lovely golden brown crust if they are wet. Season them with ground coriander, salt, and pepper.

Add oil to the pan and sear scallops. Do not move the scallops for at least 1-2 minutes to ensure that they get nicely browned. Turn scallops over and brown the other side. Scallops should be done in about 4 minutes (2 minutes per side), depending on their size. I do not suggest cooking scallops for much longer because they will become tough and chewy.