Aamras (Sweetened Mango Purée)

I was still a bit peckish after dinner and felt like I could go for a sweet treat. But I didn't really want to get back in the kitchen and bake anything and, even if I did, I knew that I probably shouldn't due to the effect it would have on my waistline. Luckily I had a can of mango purée in the pantry, so this was an easy two-minute dessert that was relatively healthy and low-guilt.

Aamras

From 660 Curries by Raghavan Iyer

Ingredients

• 3 c. canned mango purée or 3-4 ripe mangoes, peeled and diced
• 1 c. half-and-half (10%) cream
• 1/4 c. sugar

Directions

1. Combine all ingredients in blender and purée until smooth.
2. Serve chilled or room temperature either as-is or with pooris.

Nadru Haak (Lotus Root Curry)

I was a bit dubious of this curry. I find lotus root can be a bit hit-or-miss for me. And I have to admit, curry does not seem like a natural place for it. I mostly associate it with Chinese cooking. This actually came out quite nicely though. I picked up a bag of frozen sliced lotus root from the Indian grocery and, not only did it make this recipe an cinch to prepare, but the roots were much smaller than what I'm used to seeing for sale fresh. I quite liked the dainty, bite-sized pieces!

Nadru Haak

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 2 dried red Thai, cayenne, or arbol chilies
• 2 black cardamom pods
• 6 c. shredded fresh kohlrabi leaves
• 225g frozen sliced lotus root (or fresh lotus root, peeled and sliced)
• 1 tsp. fennel seeds, ground
• 1 tsp. ground ginger
• 1 tsp. coarse sea salt
• 1 c. water
• 1/4 c. whipping (35%) cream

Directions

1. Heat the oil over medium-high heat.
2. Add the chilies and cardamom pods and sizzle for 15-30 seconds.
3. Add the kohlrabi leaves a bit at a time, cooking until wilted.
4. Add the lotus root, ground fennel, ginger, and salt and stir-fry for a minute or two.
5. Add the water and bring to a boil.
6. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lotus root is fork tender (15-20 minutes).
7. Add the cream and simmer, uncovered, stirring occasionally, until sauce thickens slightly (~5 minutes).

This is an unusual bread. It is a sweet, enriched, white bread made from a thick batter rather than a dough. It is light and delicate and very rich as it includes a generous amount of butter in addition to the eggs, milk, and sugar. Also, it is typically baked in a tube pan rather than a loaf pan or some other more "standard" bread shape. All of this does make for a interesting and very enjoyable bread though! And, if you have a good stand mixer, then it is very quick to mix up and takes very little attention or active time.

Sally Lunn Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 490-560g all-purpose flour, divided
• 60g sugar
• 1 tsp. coarse sea salt
• 2 1/4 tsp. active dry yeast (or 1/2 Tbsp. instant yeast)
• 1/2 c. milk
• 1/2 c. water
• 1/2 c. unsalted butter
• 3 large eggs

Directions

1. Combine ~200g of the flour with the sugar, salt, and yeast.
2. Gently warm the milk, water, and until heated through and butter is soft. (Aim for 40-45°C.)
3. Pour the wet ingredients into the dry and beat on medium speed for 2 minutes. (Or 3-4 minutes by hand.)
4. Mix in the eggs and an additional 140g of flour.
5. Beat on high for another 2 minutes. (Give it somewhat longer if mixing by hand.)
6. Stir in enough of the remaining flour to make a very thick batter.
7. Cover and let rise at room temperature for ~1 hour.
8. Stir the batter down and beat for 30-60 seconds.
9. Spoon the batter into a well-greased tube pan¹.
10. Cover and set aside to rise at room temperature for ~45 minutes.
11. Preheat oven to 160°C (325°F).
12. Bake at 160°C (325°F) for 40-50 minutes.
13. Transfer to wire rack to cool for 5-10 minutes.
14. Turn loaf out of pan and allow to finish cooling on wire rack.

---

¹ I don't have a tube pan, so I used a Bundt pan for my Sally Lunn loaf. I also decided to flour the pan after greasing it. I usually just grease bread pans, but a) I'm not usually baking my bread in a Bundt pan and b) my bread normally involves doughs, not batters. Given that (and the fact that Clayton specifically warns about how fragile this loaf is when warm), I opted for flouring in the hopes that this would help the finished loaf release from the pan more easily. And it did, in fact, unmold beautifully! ^Back

Pork Batata Curry (Pork and Potato Curry)

The last pork curry that I made only used up half of the package of pork tenderloin that I'd thawed out, which seemed like a good excuse to go hunting through the book for another pork curry to try later in the week. I ended up settling on this one because it looked pleasingly easy and included at least a few veggies. It's still not a balanced meal on its own, but it at least contains a little more than just a big pile of spiced meat. (Not that those sorts of curries aren't delicious, I just like trying to work as many veggies into the meal as possible.)

Pork Batata Curry

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 500g pork tenderloin, cubed
• 2 Tbsp. ginger paste
• 1 Tbsp. garlic paste
• 1 Tbsp. balchao masala
• 1 tsp. ground Deggi chilies (or 1/2 tsp. each ground cayenne or Kashmiri chilies and sweet paprika)
• 1-2 carrots, peeled and cut into coins
• 1 russet (or other floury) potato, cut into 1cm cubes
• 1 onion, cut into 1cm cubes
• 1/2 Tbsp. coarse sea salt
• 1/2 c. water
• 2 tsp. rice flour (optional)
• 2 Tbsp. chopped fresh cilantro

Directions

1. Heat the oil over medium-high heat.
2. Add the pork, ginger paste, garlic paste, and balchao masala and cook, stirring often, until pork sears (5-7 minutes).
3. Add the Deggi chilies and cook for another 15-30 seconds.
4. Add the carrot, potato, onion, and salt and stir to combine.
5. Cook, stirring occasionally, for ~5 minutes.
6. Add the water and bring to a boil.
7. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 15 minutes.
8. If you would like a thicker sauce, stir in the rice flour and continue to cook until potatoes are fork tender (3-5 minutes).
9. Sprinkle with cilantro and serve.

I wanted another simple vegetable side to go with dinner the other night and I had some flour that needed to be used up, so this corn pancake fit the bill. It wasn't amazing, but it was a decent way to add a little bit of extra veg to the meal. The topping was a bit unusual, but did complement the corn well.

Corn Pancake

Slightly adapted from Aaron & Claire

Ingredients

• 6 Tbsp. cornstarch or flour
• 3 Tbsp. water
• 1/8 tsp. coarse sea salt, ground
• 340g corn
• 1 Tbsp. oil
• 1 tsp. grated Parmesan
• 1/2 tsp. sugar
• 1/2 tsp. ground Kashmiri chilies
• 1 Tbsp. sweetened condensed milk (optional)

Directions

1. Combine flour with water and salt.
2. Add corn and mix well.
3. Heat pan over medium heat.
4. Add oil.
5. Pour pancake mixture into pan and spread into an even layer.
6. Cook until brown on the underside.
7. Flip and cook until browned on the second side.
8. Combine Parmesan, sugar, and ground chilies.
9. Sprinkle seasoning mix over pancake.
10. Drizzle with sweetened condensed milk (if using).

Yakgochujang (Fried Gochujang)

Gochujang is already delicious, but when Aaron suggested trying out this "upgraded" gochujang, I couldn't resist.

Yakgohujang

From Aaron & Claire

Ingredients

• 2 Tbsp. oil
• 1 small yellow onion, chopped
• 3 green onions, sliced
• 3-4 Tbsp. minced garlic
• 250g ground beef, pork, or chicken¹
• 1 Tbsp. dark soy sauce
• 1 Tbsp. dasida (Korean beef stock powder)
• 1 1/2 Tbsp. sugar
• 1 c. gochujang
• 1/2 c. water
• 1/2 Tbsp. sesame oil

Directions

1. Heat wok over medium-high heat.
2. Drizzle in oil and swirl to coat pan.
3. Add onion, green onion, and garlic and stir-fry for a minute or two.
4. Add beef (or protein of choice) and stir-fry for 3-4 minutes.
5. Add soy sauce, dasida, and sugar and stir-fry for one more minute.
6. Reduce heat to medium-low, add the gochujang, and cook for another minute or two.
7. Stir in the water and continue cooking for another five minutes or so.
8. Add sesame oil and cook until sauce just beings to bubble.
9. Remove from heat and allow to cool, stiring a few times while it cools.
10. Transfer to a jar and store in the fridge for up to a month.
11. Serve over rice or noodles. Also great on eggs or as a dipping sauce.

---

¹ Aaron also suggests tuna or chopped shiitake mushrooms as potential protein/umami sources. ^Back

Aehobak Jeon (Korean Zucchini Pancakes)

I wanted a vegetable side to go with my tteobokki and Korean sausage and zucchini pancakes sounded really appealing today. They're very simple. Just slice up some zucchini, dredge it in flour, coat it in egg and fry it up. Ideally with some chile slices for additional colour and flavour, but they're also delicious without them.

You can take the same approach with tofu, SPAM, shiitake mushrooms, eggplant, and a plethora of other things depending on what you have on hand and what sort of flavour you're going for. I was quite fond of how the zucchini ones came out. And it turns out that the Kidlet loves them too!

Aehobak Jeon

From Aaron & Claire

Ingredients

• 2-3 zucchinis
• salt
• 1-2 Tbsp. oil
• 1/4 c. flour
• 2 large eggs, beaten
• 1-2 red chilies, sliced thin

Directions

1. Trim the ends off the zucchinis and slice them ~1cm thick.
2. Sprinkle both sides with salt and set aside for 5 minutes.
3. Heat a wok or frying pan over medium heat and drizzle in a little oil.
4. Pat dry and dredge in flour.
5. Dip in beaten egg to coat completely.
6. Fry over medium heat until underside is beginning to brown.
7. Press a slice of chile into the top of each pancake.
8. Flip and cook until other side begins to brown.
9. Serve immediately.

Sacheon Jjajang (Spicy Jjajangmyeon)

Jjajangmyeon is a popular Korean noodle dish typically made with Chinese-style noodles and a fried black bean sauce. It is closely related to the Chinese 炸酱面 (zhá jiàng miàn). This variant does not involve any black bean paste. It is a somewhat spicier "Sichuan" version that incorporates spicy Sichuan bean paste (辣豆瓣酱 - là dòu bàn jiàng) into the sauce instead.

I still have yet to try the traditional jjajangmyeon, but this Sacheon/Sichuan version was definitely a big hit! TF and the Kidlet are currently threatening to duel for the leftovers, so I'll take that as a compliment and call it a success.

Aaron recommends making this with pork belly, but advises that other (preferably fatty) cuts of meat are also acceptable. I ended up using extra lean ground beef. (Not fatty, I know, but I'm still trying to watch my weight, so I compromised a bit.) I think shiitake mushrooms would also work well in the sauce if you wanted to go for a vegetarian option. Beyond Meat or even firm tofu might also be viable options.

We didn't have any of the recommended zhungwhamyeon or udon noodles on hand, so we ended up going with an Italian-style wheat noodle instead. We had an unusual, long rigatoni in the cupboard, so I decided to give that a try and I think it worked well here. That said, I think cavitapi or buccatini would also be good choices if you didn't have any of the preferred noodle types on hand. Aaron even suggests serving the sauce with rice if you run out of pasta. So really, the sky's the limit and you have lots of options!

Sacheon Jjajang

Slightly adapted from Aaron & Claire

ingredients

Sauce

• 1 Tbsp. sugar
• 1 Tbsp. gochugaru
• 1 Tbsp. dasida (Korean beef stock powder)
• 1 1/2 Tbsp. 辣豆瓣酱 (spicy Sichuan bean paste)
• 2 Tbsp. dark soy sauce
• 1 Tbsp. oyster sauce
• 1 Tbsp. mirin

Everything Else

• 2 Tbsp. chili oil
• 450g ground beef (or sliced pork belly)
• 4 green onions, sliced
• 2-3 cloves garlic, minced
• 1 Tbsp. ginger paste
• 1 onion, chopped
• 150g cabbage, chopped
• 1 1/2 Tbsp. cornstarch
• 1/4 c. water
• 1 tsp. Sichuan peppercorn oil
• 450g udon or noodles of your choice
• 1/2 cucumber, julienned
• 1 c. green peas¹ (optional)
• danmuji, chopped
• 6 large eggs, fried (preferably sunny-side up)

Directions

1. Combine all sauce ingredients and mix well. Set aside.
2. Heat a wok over medium-high heat.
3. Drizzle in the chili oil.
4. Add the beef and cook, breaking up chunks, until no longer pink (1-2 minutes).
5. Add green onions, garlic, and ginger and stiry-fry for another 2 minutes.
6. Add onion and cabbage and stir-fry until softened (~2 minutes longer).
7. Pour in sauce and stir-fry for another minute or so.
8. Mix cornstarch with water to make a slurry.
9. Pour the slurry into the wok and stir-fry until thickened.
10. Boil and drain the pasta.
11. Toss the pasta with the sauce.
12. Mix in the Sichuan peppercorn oil.
13. Divide the noodles into bowls.
14. Top each portion with a fried egg, some cucumber, and some danmuji.
15. Mix well before eating.

---

Variants

Vegetarian Version

Ingredients

Sauce

• 1 Tbsp. sugar
• 1 Tbsp. gochugaru
• 1 Tbsp. vegetable stock powder or concentrate
• 1 1/2 Tbsp. 辣豆瓣酱 (spicy Sichuan bean paste)
• 2 Tbsp. dark soy sauce
• 1 Tbsp. vegetarian oyster sauce
• 1 Tbsp. mirin

Everything Else

• 2 Tbsp. chili oil
• 450g shiitake mushrooms, chopped
• 4 green onions, sliced
• 2-3 cloves garlic, minced
• 1 Tbsp. ginger paste
• 1 onion, chopped
• 150g cabbage, chopped
• 1 1/2 Tbsp. cornstarch
• 1/4 c. water
• 1 tsp. Sichuan peppercorn oil
• 450g udon or noodles of your choice
• 1/2 cucumber, julienned
• 1 c. green peas¹ (optional)
• danmuji, chopped
• 6 large eggs, fried (preferably sunny-side up)

---

¹ Aaron recommends serving the noodles topped with julienned cucumber, but does suggest green peas as a possible alternative. I was thinking that it might be interesting to try both next time. ^Back

Another one of symbol's savoury cottage cheese bowls! This one used salmon that they got for me which I then forgot to eat. symbol attests that it was tasty, but not as good as the chicken and olive version.

Smoked Salmon Cottage Cheese Bowl

Ingredients

• ½ C cottage cheese
• ¼ C diced cucumber
• 3 Tbsp diced tomato
• 2 slices smoked salmon, chopped
• 1 Tbsp capers
• 1 Tbsp chopped chives or green onions
• 1 tsp chopped fresh dill (or ½ tsp dried)
• 1 tsp toasted sesame seeds
• ½ tsp dried garlic
• ½ tsp dried onion
• ½ tsp poppyseeds (optional)
• ½ tsp furikake (optional)
• ¼ tsp black pepper, ground

Directions

1. Combine all ingredients, in listed order, in a bowl.
2. Eat.

Back when I was first trying to adjust my diet and lose a little weight, I tried a few different cottage cheese bowls. Mostly sweet ones involving fruit and nuts, maple syrup, chocolate, granola, etc. But I did give one savoury recipe a try. I didn't really care for it, so I've stuck to the sweet versions since then. My go-to involves apples, cinnamon, pecans, raisins, and a bit of maple syrup or stevia. And that's honestly been really great. It's tasty, it's filling, it's easy, and it can be made with staples that I basically always have on hand.

Unfortunately, I wasn't really feeling it this morning.

I had a green smoothie bowl for breakfast yesterday and that was really nice. But I'm pretty sure we're all out of mango now and I know that we don't have any pineapple. I think it would also be good with peaches or nectarines, but we won't have any of those until our produce basket arrives later today. And I wasn't feeling super enthusiastic about any of the other possible toppings I could think of. So I wrote off the smoothie bowl for this morning. But that left me drawing a big, ol' blank for breakfast today.

For whatever reason I really wasn't feeling the sweet cottage cheese bowls this morning, but the idea of cottage cheese itself wasn't unappealing. So I decided to see if I could put something together that hit the right notes for me.

We had some ground chicken and leftover zeytoon parvardeh (Persian marinated olives) in the fridge, so I decided to try to do something that would incorporate those. That said, I think this would also work with green olives and walnuts (and maybe a few extra seasonings) in place of the marinated olives. And you could probably get away with substituting chicken lunch meat for the ground chicken in a pinch (although I think the ground chicken is better here).

I may play around with the exact ingredients and proportions a bit if I make this again. But I think this was a good starting point.

Olive and Walnut Cottage Cheese Bowl

Ingredients

• 100g ground chicken (chicken breast for low-fat/diet-friendly option)
• 1/8 tsp. coarse sea salt
• 1/4 tsp. ras el hanout
• 1/2 c. cottage cheese (fat-free for low-fat/diet-friendly option)
• 1/4 c. diced cucumber
• 4-5 green olives, halved
• 1 Tbsp. chopped walnuts
• 1 Tbsp. fried onions
• 2-3 tsp. pomegranate molasses
• 1/2 tsp. za'atar
• 1/8 tsp. black peppercorns, ground
• 1-2 Tbsp. chopped fresh parsley (optional)

Directions

1. Season the chicken with the salt and ras el hanout and cook over medium heat until no longer pink.
2. Place the cottage cheese in a bowl and top with chicken, cucumber, olives, walnuts, and fried onion.
3. Drizzle with pomegranate molasses and sprinkle with za'atar and pepper.
4. Garnish with fresh parsley if desired.

Sundae Bokkeum (Stir-Fried Korean Blood Sausage)

We picked up some blood sausage at a Korean supermarket in Toronto last week. Initially I was thinking of using it in place of the ground chicken in the tteobokki recipe I was planning on making. But at the last minute, I decided to look up some serving suggestions and decided to go with this stir-fry instead.

Sundae Bokkeum

Slightly adapted from Maangchi

Ingredients

Stir-Fry

• 85g flat starch noodles¹, soaked in cold water for an hour
• 500g frozen sundae (Korean blood sausage)
• 1 Tbsp. sesame oil
• 6 cloves garlic, minced
• 125g cabbage, cut into bite-sized pieces
• 1 onion, sliced
• 1 green finger chile, sliced
• 1-2 green onions, sliced
• 8-10 large perilla leaves³, half chopped, half chiffonaded
• 1 Tbsp. toasted sesame seeds, ground

Sauce

• 2 Tbsp. gochugaru
• 2 Tbsp. gochujang
• 2 Tbsp. corn syrup
• 2 Tbsp. soy sauce²
• 1/2 tsp. black peppercorns, ground
• 3/4 c. water

Directions

1. Set your noodles to soak.
2. Thaw the sausage (in its package) and bring a pot of water to a boil.
3. Place the sausage, still in its sealed package, into the boiling water, reduce heat, and simmer for 10 minutes.
4. Remove sausage from water and set aside to cool.
5. Meanwhile, combine the gochugaru, gochujang, corn syrup, soy sauce, and pepper for the sauce.
6. Gradually mix in the water. Set aside.
7. Drain the noodles, cut in half, and set aside.
8. Once the sausage is cool enough to handle, remove from package and carefully cut into discs ~1cm thick.
9. Heat the oil over medium-high heat.
10. Add the garlic and stir-fry until just beginning to crisp (~1 minute).
11. Add the cabbage and stir-fry for 1 minute.
12. Add the onion, green onion, and green chile and stir-fry for 2 more minutes.
13. Add the sauce, noodles, and chopped perilla leaves and cook until noodles become transparent (1-2 minutes).
14. Add the sausage and reduce heat to medium.
15. Gently stir to coat with sauce being careful not to break up the sausage slices.
16. Top with perilla chiffonade and ground sesame and serve.
17. Preferably serve with kimchi and/or other vegetable side dishes.

---

¹ I didn't have any appropriate noodles, so I just omitted them. We did end up cooking up a little rice to serve with the stir-fry and tteobokki though. ^Back
2 I used a mix of light and dark soy, but I think either would be fine here. ^Back
3 I didn't have any perilla, so I added a little bit of dried tarragon and some dried basil to the stir-fry. Not the same, of course, but it did at least add another layer of flavour. If I'd had any Thai basil, I probably would have tried adding a bit of that either as well or instead. ^Back

I've been having trouble finding plain rice cakes lately. Both Korean-style tteobokki and Chinese-style 年糕 (nián gāo) have been hard to come by. For whatever reason, I've only been seeing them sold as meal kits with sauce and other inclusions already mixed in. Which is tasty, but not what I'm looking for when I want to do scratch cooking.

So when TF and I were perusing a Korean grocery store in Toronto last week, I took the opportunity to grab a big package of plain tteobokki to bring home with us.

We also nabbed some chunjang (black bean paste) while we were there since I figured this would make for a good opportunity to finally try this Jjajang Tteobokki recipe.

I think the soy sauce and "classic" tteobokki recipes are still my favourites. But this one was also quite nice and I'm glad we got the chance to try it out!

Jjajang Tteobokki

Slightly adapted from Aaron & Claire

Ingredients

Tteobokki

• 500g tteobokki (Korean-style rice cakes)
• 2 Tbsp. canola (or other neutral) oil
• 2 Tbsp. chunjang (Korean black bean paste)
• 200g ground chicken
• 4 green onions, sliced
• 1 onion, diced
• 2 c. cabbage, diced
• 1 Tbsp. minced garlic
• 1 Korean-style fish cake, chopped
• 2 c. water
• 4 hard-boiled eggs

Sauce

• 3 Tbsp. sugar
• 2 tsp. soy sauce (pref. mix of light and dark)
• 1 Tbsp. oyster sauce
• 1 Tbsp. gochujang (Korean chile paste)
• 2 Tbsp. water

Directions

1. If tteobokki are frozen, soak in cold water for 30 minutes before cooking.
2. Combine all sauce ingredients and mix well.
3. Heat wok over medium-high heat.
4. Add oil and swirl to coat.
5. Add chicken and stir-fry for 1 minute.
6. Add chunjang and cook for another 2-3 minutes.
7. Add green onion, onion, cabbage, and garlic and stir-fry for another 1 minute.
8. Add the sauce and tteobokki and cook for another 2 minutes.
9. Add the water, bring to a boil, and cook for 5 minutes.
10. Add the fish cakes and eggs and cook until sauce has thickened.
11. Serve with kimchi and/or other vegetable sides of your choice.

Dalgona Coffee (Whipped Coffee)

This is one of the earliest recipes that Aaron and Claire posted on their website. Apparently this interesting whipped coffee went viral during the early days of the pandemic and people started posting lots of videos, challenges, and recipes involving it.

I had completely overlooked it the first few times I went through the blog because I'm not really a big coffee drinker and figured my efforts would be better spent on the food recipes rather than the drinks. But, every once in a while, I do get hit with a hankering for a sweet, milky post-dinner coffee. And this looked like it might fit the bill, so I finally decided to check it out.

The recipe itself is very simple, but quite interesting. It involves combining equal parts instant coffee, sugar, and hot water and vigorously beating them until the mixture becomes light and stiff. Almost like whipped cream or a meringue. The whipped mixture is then spooned over cold (or hot) milk and served.

Based on some quick Googling, this recipe originated in either South Korea or Macau, where it is sometimes served with various toppings. Cocoa, instant coffee crystals, or crushed biscuits are apparently popular garnishes. I'm not really invested enough to try to determine the precise origins. Suffice to say that it is interesting and tasty and, as far as I can tell, popular in both countries.

The coffee foam on its own is quite intense and a bit bitter, but once mixed with the milk, the final result is a bit like a creamy latté or Vietnamese coffee. I quite liked it!

Dalgona Coffee

From Aaron & Claire

Ingredients

Ingredients are per serving. Multiply by the number of servings you'd like to make.

• 2 Tbsp. instant coffee crystals
• 2 Tbsp. sugar
• 2 Tbsp. boiling water
• 2-4 ice cubes
• 1-2 c. milk¹

Directions

1. Combine the coffee, sugar, and water and beat with a whisk (or the whisk attachment of a hand or stand mixer) until mixture becomes light, fluffy, and forms soft peaks.
2. Add ice and milk to a large glass.
3. Spoon whipped coffee on top of the milk.
4. Use a straw to mix and drink your coffee.

---

¹ Adjust the quantity of milk depending on how strong you like your coffee. One cup of milk per serving is probably sufficient for those who like relatively strong coffee. One-and-a-half or two cups may be more appropriate for those who like a more dilute, mellow flavour. ^Back

I made this breakfast quite a while ago. Back in April or May if I recall correctly. But I've been falling a bit behind on write-ups, so I still have quite a few gaps to fill in.

This came out surprisingly tasty! I was expecting it to be passable, but nothing special. But it was actually delicious! I loved this!

Spicy Simmered Eggs with Kale

From Dish of the Day by Kate McMillan

Ingredients

• 1-2 Tbsp. unsalted butter
• 4 green onions, sliced
• 2-3 cloves garlic, minced
• 2 bunches black kale, chopped
• 1 c. chicken or vegetable broth
• 1/8 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• zest and juice of 1 lemon
• 4-6 eggs
• 1/4 tsp. red chile flakes

Directions

1. Melt the butter over medium heat.
2. Add the green onions and garlic and cook for a minute or two.
3. Add half the kale and cook until wilted (~2 minutes).
4. Repeat with remaining kale.
5. Add broth, salt, pepper, and lemon zest.
6. Reduce heat and simmer until kale softens (~6 minutes).
7. Stir in lemon juice.
8. Make a well for each egg.
9. Crack the eggs into the wells and sprinkle with salt and pepper.
10. Cover and cook over medium-low heat until eggs reach desired doneness (5-8 minutes).
11. Sprinkle with chile flakes and serve.