The Virgin Stove

Making everything for the first time

Tag Archives: tomato

Comfort Food: Baked Eggs with Summer Vegetables

I felt like eating brunch for dinner. Yesterday was a m-f-ing cold fall day and I needed warm comfort food bad, plus I had to use the last of our garden’s produce. The yellow squash is a particular favorite of mine.

C and I don’t really care for capers so I modified the recipe a bit and substituted it with sliced mushrooms. As much as I love vegetables, I thought that adding little bits of turkey bacon would add to the flavor. When I eat eggs, I don’t think of basil so I took that out and used parsley instead. I also don’t have ramekins — I should have bought that set in Ross, grrr — so I used a single medium-sized glass baking dish to bake it in.

I tried as much as I could to have the eggs placed perfectly on each quarter of the dish. So imagine my annoyance when one of the yolks rolled to the side and would not budge no matter how hard I tried to coax it back to the center. Unfortunately, it broke under my less-than-gentle ministrations. ๐Ÿ˜ฆ

I would say that this serves four if eaten as a snack or breakfast. But this was just enough for C and I. Besides, if there were four of us here at home, I don’t think the fourth person would appreciate having a broken yolk.

Read more of this post

Advertisements

Tilapia with Creamy Eggs

Yes, I’m back. Again. So what happened? Relocating, wedding, honeymoons (yes that’s more than one), and adjusting to married life. We’re still working on the last one and I have a feeling we will continue to do so for the next 100 years.

Thankfully, living with Dad got me used to cooking for two people. Some cook for an army and are often stuck with copious amounts of leftovers. In my (not so humble) opinion, leftovers are okay only for one additional meal. No one wants to eat the same leftovers three or four times in a row.

This is a simple meal that is rich in both protein and vegetables so one can have a healthy serving of each plus a touch of dairy and good carbs.

My dear husband thinks that the eggs and veggies in the pan look like a face or titties. I agreed with the first and violently reacted to the second. Seriously. Titties. Men.

Click for recipe. Not titties.

Baked Mussels with Oats and Tomato

I was feeling particularly adventurous. Baked mussels and tomatoes are okay. But oats?! I first used oats in meatballs and I’m fascinated about using it in a dozen other ways now that I know how versatile it is.

I previously made garlic butter baked mussels using a more traditional recipe. While I wanted to eat baked mussels again, I didn’t want to eat the same exact dish so soon. So I decided to experiment.

I was a little nervous but, thankfully, it wasn’t the horrible dish I feared it would be. The oats lent a nice crunch to the soft mussels. I ate it with half a cup of white rice. What’s your side dish of choice?

Recipe after the jump.

Oat crazy

Oatmeal Meatball Pasta

Remember the pasta recipe where I used IKEA meatballs? Chris kind of made fun of me because I didn’t know how to make my own meatballs considering that they were (allegedly) easy to make. Dad told me that ย he wanted spaghetti but he was too sleepy and lazy to cook. (Don’t let this statement mislead you, Dad cooks way more often than I do.) Considering that I had a couple of hours before he wakes up, I decided to try making meatballs from scratch.

The first thing I thought was: “$h1*, I don’t have breadcrumbs! ” Google saved me again and informed me that oats would be a healthier substitute for breadcrumbs in meatballs.

For the sauce, I used a variation of Bitch&Bake’s Three Ingredient Tomato Sauce. I wondered if butter is considered unhealthy but when I thought of worse alternatives like hydrogenated oil, lard, and vegetable oil, I happily dropped in the little block of butter.


This is also the first time for me to eat romano cheese with pasta, at least at home and not in a restaurant. There are evil canisters of romano alternatives in the supermarket, which try to convince the buyers that they’re cheap and just as good. Until you notice that there’s a tub of perfectly genuine shredded romano (but made with cow’s milk not ewe’s) beside it that is ironically cheaper than the fake version. *rofl*

My verdict: For a first time effort, it’s not bad at all. I thought it was reeeaally yummy but then I’m horribly biased. Sure, it could probably be better but this isn’t exactly a perfect-product-after-100-tries blog.

How she managed to make meatballs from scratch

Tomato, Mushroom and Shrimp Pasta

If Rachael Ray has a You-Won’t-Be-Single-For-Long pasta, I took the next step and made sure the cook will be married by morning. ๐Ÿ˜€ J/K. This is something that I threw together while Dad and I just arrived and were both hungry. I just came from the gym and my legs were screaming bloody murder. If you like to eat as much as I do, a little maintenance is a must. So, while Dad was doing the dishes, I offered to cook pasta because I don’t think I can eat chicken again for the nth time this week.

The spinach pasta cooks so fast. And make sure it’s al dente, not soggy. I wanted to make it completely vegetarian but that might make Dad a little sad so I added a little shrimp to taste. It’s invented and hurried but it’s surprisingly yummy so I decided to share it.

There isn’t really much more to say so I’ll go straight to the recipe. Read more of this post

%d bloggers like this: