Tag Archives: green onion

Bell Pepper and Egg Breakfast

Since my recent obsession with Pinterest, I’ve been drooling over lots of easy foodie recipes and filing them away in my Tasty Notes pinboard. It’s where all my productivity has gone recently. What thesis paper? Nom nom nom.

 I chose to try this recipe in particular…ok, I admit, purely for the aesthetics of how the egg, cooked in sliced bell pepper rings, emulate images of, what else, flowers. Ahh, how cute is this! I thought. It was all downhill from there.

 And in all honesty, I have this ongoing love affair with eggs, and breakfast and brinner and I figured this was something I could work into my eggy cravings somewhere.  Mhmm, that’s it.

Here’s what you’ll need:

two eggs

1 bell pepper (or two if you like different colors)

shredded cheese

fresh basil

green onion

salt and pepper

Step 1. Wash and cut the bell pepper into ½ inch thick rings. Remove the white membranes from the inside. The first time I made this, I cut the rings a bit over half an inch because I wanted the ring to be thick enough to hold in the egg.  This will definitely vary depending on the size of egg you use and how big the rings are. Just have fun with it!

 Make sure to slice the rings as evenly as you can, with a non-serrated knife. If the rings aren’t straight, egg will leak out from underneath when you crack the egg into the ring.

 Step 2. Heat a non-stick pan on medium heat with a tablespoon of olive oil. At the same time, turn on the broiler on the high heat setting. If you can use a pan with a metal handle, do so. You’ll see why in a minute.

Step 3. When the oil is heated, add the bell pepper rings and allow to cook 2-3 minutes. Do not flip. Next, crack one egg into each bell pepper ring and season with salt and pepper. Allow 2-3 minutes to let the bottom of the eggs cook.

In the picture, the eggs are left sunny side up and more or less, raw, but I decided to cook the tops of the eggs by sticking the pan under the broiler for about 3 minutes to get the tops of the eggs cooked.

Don’t forget to use oven mitts to take out the pan! In my eager anticipation, I almost forgot to do this – not a good idea.

Step 4. Transfer the pepper-egg on top of toast or wheat sandwich thin. Sprinkle a little cheese and green onion on top and serve!

Or in my case, sprinkle a lot of cheese, chopped basil, and green onion. oh. my. sweet. breakfast. yes.

Add the cheese. Go ahead, add a lot. I won’t judge.. Melt it a little, so that it strings out when you bite into it. Use whatever cheese you have. Add chopped bacon. Smile, because that was a genius idea. Then make this again for lunch. (Guilty!)

I love the chopped basil and the cheese together. The basil gave it a bit of freshness that wasn’t too overpowering for the egg. Ah the egg. My life wouldn’t be the same without it.

Cheese, basil, bacon or just salt and pepper – try different toppings with whatever you have on hand. Have fun with it, it’s all about your foodie experience and how you make it unique each time. If you love it, make it and make it again and improve it. Share it. It’s the best thing about cooking.

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Creamy Mashed Potatoes

So what do you do when you have leftovers? Are you the kind who gets creative with it? Make-an-omelet out of it kind of person? Or do you let it mold in your fridge and pretend like you’ve forgotten it was there – so you don’t feel so bad when you throw it out? I’ve been guilty of both. A shame really, the latter.

Let me just say, it has been such a change cooking for an audience of one. Well, mostly one, nowadays. I do have  family (literally next door, and we have dinner often) with whom I can pop on over and share my over abundance of food with but ohh how I miss the cooking my roommates and I used to do together.

Plus, one of us always managed to clean off the leftovers – mostly the boys, naturally.

After making the beef stew, I had a few potatoes, cream, and veggies left in the fridge so I decided to throw this together to pair with the stew. It was divine. So divine I had to give most of it away before I turned into a potato myself. Sharing is caring, after all. Here’s the how to:

You’ll need:

6 large red potatoes
2/3 cup light cream
1/2 stick butter
3 tbsp cream cheese
salt & pepper to taste
1 stalk green onion, washed well; chop and discard roots


Step 1: Fill a deep pot of water and get it boiling. In the meantime, scrub the red potatoes clean, quarter them and set aside. Chop the green onion into small rings and set aside. When the water is boiling, drop the potatoes right in and cook them until a fork easily goes through with no resistance. Drain the water when the potatoes are done and get to mashing.


Step 2: Mash the potatoes with a masher, or if you’re a poor college student like me, a fork. I like my potatoes with a bit of a texture so I leave in a few chunks. While the potatoes are still piping hot, add the cream cheese, butter, cream, salt, and pepper. Mix, mix, mix & taste, taste, taste. Then feel real good that you did your workout that morning. Add the green onion last and fold them in. Serve!

If you’re a bit daring, add a sprinkle of shredded cheddar cheese, bacon bits and a dollop of sour cream right on top. You’d be well on your way to decadent heaven.

Or you can have it plain and simple just like this.

It’s the little things in life that make the world go round, after all.

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Mongolian Beef

Being home for the holidays is all about good eats. So I’m about to share with you one of my most favorite recipes of allll time.  If you know me, you’ll have already guessed it involves something savory, something saucy and almost always something paired with rice. YUM.

Mongolian beef, PF Chang’s Style. My sister found their recipe on food.com so it left me wondering, would it taste just like one served at the fabulous restaurant chain? It sure comes close! Either way, they’re both tasty so here’s the how to:

At the grocer, you’ll need to grab:

vegetable oil

½ teaspoon ginger, minced

1 tablespoon garlic, minced

½ cup low sodium soy sauce

½ cup water

¾ cup dark brown sugar

1 lb flank steak, sliced into thin strips

¼ cup corn starch

2 large green onions

Serves: 2 or 1 really hungry, growing boy

Step 1: Mince the ginger and garlic. Give the green onions a good wash and strip off the first layer of green stalks. Chop the bottom half of the green onions and discard the roots. Save the top half for later.

Step 2: Place the top half of the green onion in a separate dish, wash and set aside

Step 3: Slice the flank steak against the grain into bite size strips, about ¼ of an inch thick. Many grocers sell pre-cut flank steaks and many of them will slice it thin for you too if it doesn’t come pre-sliced (in case you’re not that comfortable with a knife just yet).

Step 4: Coat the sliced flank steaks with cornstarch. Have two separate plates, one filled with cornstarch, another to place your coated steaks. Coat them lightly – overdusting can make the sauce too thick. Let the steaks sit for about 10 minutes.


Step 5: While waiting for the steak, make the sauce.  In a large pot on medium heat, pour enough veggie oil to cover the bottom. When hot, sauté the ginger, garlic and onions. OH how good this part smells.

Step 6: When the onions are cooked, add the soy sauce and water. Add the brown sugar last and stir until all the sugar is dissolved. Bring the heat up to high and allow the sauce to boil for about 2-3 minutes or until the sauce thickens. Lower the heat down to medium-low.

Step 7: In a separate frying pan, or wok, pour about ½ to a cup of veggie oil. When the oil is hot, add the steak and sauté for about 3 minutes or until the beef starts to get that niiice brown seared color.


Searing makes everything delicious. It’s what makes the world go round. You don’t need to cook it all the way in this step since we’re going to dunk the steaks into the sauce.

Just about done!! They’re absolutely dying to take a dive any minute now.

Step 8: Using a slotted spoon, scoop out the steak and add it to the pot with the sauce. Let the steak simmer in the sauce until it is cooked through. Add the remaining green onions or serve it on top as a garnish.

Step 9: Serve with jasmine rice.

Forget about leftovers. If you’re planning on saving some for yourself tomorrow, better put some aside before the guests dig in! Each time I’ve made this for guests, I never once found the need for tupperware. The PF Chang’s recipe is just that good, ugh!

I’d also recommend a side of steamed veggies like broccoli or carrots to go with. I’ll probably end up making this for our new year’s eve potluck party. Hope you’re having a great holiday with your friends and family! 2011 is just around the corner!!!

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