This post is pretty much a repeat of my last post with a few variations. I’ll be away from the kitchen for the next little while so it was desirable to finish up some of the perishables in the refrigerator rather than return to find them in an unrecognizable condition. An egg dish for breakfast and a salad for lunch was a good way to accomplish that.
Earlier in the week I had boiled and peeled some potatoes which were starting to sprout. I cut them in half and fried them in a skillet with an olive oil/canola oil mix.
While the potatoes were frying I cooked some of the moisture out of sliced mushrooms in a dry skillet.
I set the cooked mushrooms aside while sautéing chopped onion and jalapeño peppers. I had flash frozen the jalapeños (from the garden) a couple years ago using dry ice. Peppers that are flash frozen retain their color and texture whereas if they are frozen by just sticking them in the freezer they end up dark and mushy when thawed.
The mushrooms were added back into the skillet with the onions and peppers.
The sautéed veggies were then mixed with a dollop of olive oil mayo, followed by eggs, followed by chopped spinach.
I added the egg mixture into the hot skillet of frying potatoes, removed it from the stovetop and put it into a 350º oven.
When the eggs were mostly set up I flipped the whole thing over and cooked the other side for another minute.
This was a big meal for two people!
Our next meal was a simple salad which used up avocados, tomatoes, lettuce and cucumber that would have surely gone bad before our return.
I especially liked the dressing I made which consisted of fermented bean paste, black bean paste, brown rice vinegar, mirin, soy sauce, toasted sesame oil, ginger paste, garlic paste, grapefruit juice and xanthan gum to thicken and emulsify.