Veggie Eggs

Veggie Eggs

I have been trying to incoporate more vegetables in my meals, so when I fried some eggs a few days ago, I got all the vegetables I had and added them.  I didn't even think of adding it to the blog so I have no pictures of the process. The end result looked so good I just had to take a picture.

 
Ingredients:
4 Eggs
1 Onion
2 Tomatoes
1/4 Squash
5 cloves of Garlic
1 Green pepper
Cooking oil
Salt
Black pepper


Dice the vegetables into 1/2" cubes.

Crack the eggs into a small bowl and then transfer to a bigger bowl, one at a time. I learnt this the hard way.

One time I was about to fry some eggs and had cracked  5 of my six eggs all staright into my bowl and the six egg was bad, I had to throw out the whole mixture and then go out to buy some more eggs.

Heat a pan with 2 teaspoonfuls of oil. while the oil heats, add a pinch of salt and black pepper, and beat the eggs very well, till they are frothy. Rotate the pan to make sure the oil coats every part of it. Pour in the egg mixture and turn down the heat slightly. Flip the egg with a spatula when the underside begins to brown. Turn out onto a plate.

Add a teaspoon of oil to the still hot pan and toss in the vegetables. Stir-fry for a minute or two. Add a pinch of salt  and black pepper to taste.

Pour it out onto the eggs and enjoy!!!!



Chicken in Veggie Sauce

This was another quick dish I did. Although with this one, I did take the time to buy a few more vegetable, just to give it some more variety.

Ingredients:

2 Pounds of Chicken
8 Tomatoes
2 Large Onions
1 small Squash
4 Large potatoes
1 Cup Mushrooms
2 Green Peppers
4 Cloves Garlic
8-10 peppers
1/2 Cup Cooking Oil
2 Maggi Cubes

Remove the skin from the chicken, cut into desired sizes and wash with a little lemon water. Blend the Garlic and half an Onion.with 1 Maggi cube and pour over the chicken. Add a level teaspoon of salt, stir it about a bit and place in a pot and steam. Don't add water if possible, otherwise, add very little so you don't have much stock.

Wash all the vegetable and cut them up in approximately equal sizes, prefarably 1 inch cubes, but really, whatever works for you. Boil the potatoes since they unlike the rest of the vegetables, need and take longer to cook. About 10 minutes later, drain in a colander. Chop the pepper finely. You could also use powdered red pepper.

Heat the Oil in a pan and fry the steamed chicken until it is golden brown. Work in batches depending on the size of your pan. When the chicken is done frying, return it to the stock.

Reduce the oil in the pan leaving about 2 tablespoons full. Add the chopped tomatoes and fry them for a minute or 2.

Add the onions and pepper and fry a couple of minutes more.

Add the potatoes ...

Add the chicken and the little stock you have. If it is too much, don't use all of it. Too much liquid and the vegetables will get soggy, you don't want that. Simmer for a few minutes.

Lastly, add the squash, mushrooms and green pepper. Give it 2 to 3 minutes and you are done!

 

Serve with rice. Enjoy!!

Veggie Fish Sauce

As you may have noticed, I seem to be using quite a lot of fish in my cooking lately. I am trying to wean red meat from my diet and so naturally it falls on fish and chicken, maybe some pork but not much.

I find that oilier kinds of fish are tastier than their leaner cousins. Not to worry, fish fat can actually be good for you. The most easily accessible ones of these to me here are Salmon and Tilapia.

My seeming bias toward Tilapia happened completely by accident. I went fish buying and got an incredibly good deal so I bought a whole bunch. It would be impractical to go out and buy Salmon just so I don't blog about Tilapia again. So Tilapia it is : )

This was something I just threw together very quickly. About 20 minutes to cook the sauce and rice to go with it.

Ingredients:
2 whole Tilapia
4 small onion
7 tomatoes

1 green pepper

1/2 small squash
1 bulb garlic

I started by blending the bulb of garlic with one small onion. I then heated about 2 tablespoons of cooking oil and fried the onion/garlic puree.

 I added rice that had been washed and drained, and fried it for a few minutes. The aroma from this is incredible!! Do this for about 2 to 3 minutes and then add water and cook the rice as you normally would.

Go ahead and chop the onions, tomatoes, green pepper and squash into cubes. Whateve size you decide to make them, try and make them even, so the cook evenly.

My Tilapia was already cut into 3 pieces each, but I went ahead and cut each piece again into 3. I seasoned it simply with salt and black pepper.

In about a tablespoonful of cooking oil, start frying the Onions. You want the vegetables to remain crunchy so don't cook them too long. Add the tomatoes about a minute later. Then the squash.

As you continue to fry the vegetables and the juices from them start to simmer, add the fish. Crumble in one Maggi cube, stir it about a little and then leave covered.  This is just to quickly steam the fish.

About 2 minutes later add the green pepper and salt if necessary. Leave it uncovered to allow the moisture to reduce.

As soon as the rice is cooked, you are ready to eat.
Serve with sliced avocado.