Eggs-celent!

This post is a dedication to a friend whom wishes to know some of the easy meals I make on the fly. This one is a stand-by for me!

First you will need fresh eggs. Use whatever number your little heart desires! I usually use 3 egg whites and one whole egg to keep some of the fat, and hence flavor! You will also need some non-stick cooking spray and some sort of seasoning. I am infatuated with Tastefully Simple seasonings! My fav is the Spinach n' Herb.  I also sometimes use southwestern flavors if I want something with a little kick. If you want to get crazy you can chop up some fresh veggies and herbs but this will take more time and ingredients of course.

Here is a larger view of the some of the seasonings I use.

Next, place your egg whites or eggs in a bowl. Add desired amount of seasoning. Whisk with a fork (or you can use a whisk if you own one). *I do not use milk in these because I am not a fan of scrambled eggs. It is an alternative method though.

Heat your frying pan to medium heat. Spray with non-stick pan spray. I do this even though my pan is non-stick. I know, I'm odd lol. Place eggs in the pan and begin to cook. Remove from heat and eat when eggs are done to your liking.
You will notice in the pics, I was lazy the last time I made these. (oops!) I placed the eggs directly in the pan and stirred them with a bamboo spatula. Once they were mixed up a little I sprinkled on the seasoning and continued chopping with spatula until mixed thoroughly.

Appx Nutritional Facts (varies on the actual size of your egg)
Per egg white (egg size large): 17 cals, 0 Fat, 4 grams protein
Per whole egg (egg size large): 70 cals, 5 g Fat, 6 grams protein

Smart Tip: Check out Calorie King for nutritional information on just about everything!

Thai Tonight!

Although it's not quite grilling season where I live, I'm not afraid to hope wishful thinking might drive the snow away! This Satay recipe will be great to use the first time you break out the grill! Don't forget to soak the scewers in water before you start, so you're ready for the first peep of summer sunshine! 

Chicken Satay

Ingredients: 

• 1 tsp garlic finely chopped
• 1 tsp ginger finely chopped
• 2 TB green onions
• 1/2 tsp black pepper
• 1/4 tsp white pepper (I omitted only because I didn't have any)
• 1 tsp sesame seed oil
• 1 tsp light cooking oil
• 2 TB honey
• 2 TB soy sauce
• 1 TB lime juice
• salt to taste

Chop all your ingredients as directed above. I clean and chop my veggies when I get home from the grocery and store them in air tight containers so they are ready to go at a moments notice. You can throw together a healthy meal in no time if most of the prep work is done!

Marinate chicken with all the ingredients for 1-2 hours in the refrigerator.

Place chicken on skewers and grill until done (Chicken will run clear juice vs pink when it is done cooking. Removing just when done will ensure your chicken isn't tough and dried out from being over-cooked)

Spicy Peanut Sauce

• 1 cup cashew butter (much healthier than peanut butter)
• 1 small onion finely chopped
• 1 TB red chilies finely chopped
• 1 TB farlic finely chopped
• 1/2 tsp red chili powder
• 1 TB soy sauce
• 2 TB lime juice
• 1 TB sesame oil
• salt to taste

Heat the oils and fry the onions, garlic, and chilies until tender and aromatic.

Add the rest of the ingredients and cook until it starts to give out oil, stirring constantly.

Serve the skewers immediately from grill with room temperature peanut sauce. Garnish with slices of cucumber and a splash of lime juice. Sit back and enjoy the warm weather!!




Thanks to Hooked on Heat for this spicy little dish!

Meat Samosa’s

One of my newer favorite treats are Samosa's. I was only introduced to them during this past year but find myself craving them! For awhile I was going the convenient route and purchasing a frozen brand at the grocery, which I thought was awesome. But now that I've made my own at home, I find those are "just ok". :) I have apparently spoiled myself lol. Check out the recipe below and how easy it is to make them yourself! Time consuming.. but doable :)


 
Meat Samosa's

Serves: 4

• 17 ½ oz minced lamb /chicken (1 lb +)
  
• 4 TB Oil , for frying the lamb/chicken (as needed)
  
• 1 tsp salt , or according to taste
  
• 2 tsp garlic paste
  
• 2 tsp ginger paste
  
• 1 tsp chili powder
  
• 2 tsp ground coriander
  
• 2 tsp ground cumin
  
• 2 tsp garam masala powder
  
• 2 tsp turmeric powder
  
• 1 ½ medium onions , peeled and finely chopped
  
• 1 small bunch fresh coriander leaves , chopped
  
• Flour and water mixture , for sealing samosa pastry
  
• 1 packet samosa pads or filo pastry
  
• 2 tomatoes , chopped- ¾ large can diced tomatoes (if carefree use entire thing!)
  

Step 1: Fry the Onions

Heat the 4 TB of oil in a large frying pan. Put the onion in and stir fry gently for 1 minute over a medium heat. Add garlic and ginger paste when onions are getting done.

 

Step 2: Add Spices and Meat

Add the spices and salt and simmer for a minute, then add tomatoes. Stir. Then add the meat.

The spices and tomatoes have just been added here.

Now I've added the ground meat to the mixture.

*If you're observant you'll notice I had to transfer to a larger pan! Lol..

 
Step 3: Cover and Cook

Stir, cover and cook on a low heat for 20 minutes until the meat is cooked. Make sure it is all chopped up finely. Taste mixture to make sure all is well.

Step 4: Make the Samosa Cone. Fill.

Check out the link below to a YouTube video on how to fold the Samosa's. I watched it over and over until I got the folding down. And I still didn't do them all exactly the same! :)
(The music in the background is pretty catchy too!)
 

"How to Fold Samosa's in 30 Seconds"

All my little Samosa's! Don't worry.. it took me forever to fold them all too!

 
Step 5: Deep fat fry or bake. I bake mine for appx. 12-15 minutes at 350 degrees Fahrenheit in a convection oven (if they are frozen) May need less time if baking immediately after making fresh. Turning over half way through to brown both sides. Serve warm!

Finished Samosa's. I bake mine because I am health minded. I like them better this way. My family's consensus: baking was better than deep fat frying.

 
Notes

*You may freeze the prepared Samosa's for later use. Lay separated until frozen so they won't freeze in a clump.



When my friends heard I was making Samosa's they all wanted in on the meal. I'm sure you'll be the most popular person on the block too once word gets out! Good luck!! :) 


Recipe source: A combination of a few recipes from the web. Unknown at this point. Will cite if I locate them.