Tag: place

Breakfast Rice Bowl

by Pam on October 31, 2013

I woke up at 4 am and couldn’t go back to sleep, so of course I did what any ~~normal person~~ food blogger would do, I thought about what I would make for breakfast. I had a bit of the Garlic Rice^[1] leftover from the previous evening’s meal and I thought roasted tomatoes and asparagus on top would be great. I also decided a soft boiled egg would top it perfectly and I was right. The tender veggies with the tasty rice topped with a soft boiled egg made one terrific combination of flavors & textures. It was absolutely delicious and I plan on making it again the next time I have leftover rice.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.

Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here^[2].

While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Save^[4]

Breakfast Rice Bowl

Yield: 1

Prep Time: 5 min.

Cook Time: 10 min.

Ingredients:

1 tsp olive oil
Handful of grape tomatoes
5 spears of asparagus, wooden ends removed then cut into thirds
Sea salt and freshly cracked pepper, to taste
1 cup of leftover rice, reheated (click link above to see recipe)
1 egg

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.

Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here.

While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

References

^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Garlic Rice here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sweet Potato Irish Nachos

Baked sweet potato wedges topped with my favorite nacho toppings – these are dangerously good!!

Irish nachos are basically loaded nachos made with french fries in place of the tortilla chips. I was really in the mood for them after my husband kept talking about this pub he used to go to that made the best Irish nachos. My wheels started turning and I knew I had to make them healthier.

Sweet potatoes to the rescue! Sweet potatoes are an excellent source of vitamin A, and the sweet flesh is perfect paired with savory-spicy seasonings. I find cutting them into wedges helps keep them sturdier than cutting them into thin fries and it’s quicker to cut. I used a full fat sharp Cheddar from Cabot with a combination of light Pepper Jack cheese to give it a little spice. I think these make a great lunch or could be fun football food this weekend. Top them with anything you like, pico de gallo could also be fun.

Sweet Potato Irish Nachos
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sweet potato w/ toppings • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carb: 28 g • Fiber: 5 g • Protein: 9 g • Sugar: 10 g
Cholesterol: 10 mg • Sodium: 189 (without salt)

Ingredients:

For the Potatoes:

cooking spray
4 medium (about 7 oz each) sweet potatoes, skin on
1 tbsp olive oil
1 1/2 tsp paprika
pinch cayenne pepper
1 tsp garlic powder
Coarse salt and fresh-cracked pepper

For topping:

1/2 bell pepper, sliced thin
1/3 cup sharp shredded cheddar cheese (I used Cabot)
1/2 cup Pepper Jack light cheese
1 medium scallion, chopped
pickled jalapeño slices
4 tbsp tomato, diced small
1 tbsp chopped cilantrosliced black olives, optional
salsa, for dipping

Directions:

Heat the oven to 425°F. Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

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