Veggie Stir-fry with Egg

One of the perks of living in a bigger city in my opinion is the Asian markets. These were not to be found in Bismarck or Billings. Here they seem to pop up in just about every neighborhood. I love how I can one minute be in Minneapolis, Minnesota and the next minute, after stepping into one of these markets feel like I am in Hong Kong, Thailand or Vietnam. The produce is usually very cheap (4 limes for $1, a bag of shallots $2, package of dry noodles $.75) and you can find any and every Asian sauce or paste you could ever think of. This past week for less than $4 I bought- 7 baby bok choy, 2 Thai eggplants, 1 purple eggplant, package of dry noodles, fresh ginger and fresh fenugreek, everyone around me was speaking Chinese and it was great! Here is one of the dishes I made with the purchases. It reminded us of some of the Cambodian street food we had and the best part is that you can add whatever vegetables you have on hand. Plus, what isn't delicious topped with a fried egg? Enjoy!

Stir-fry Veggies with Egg (serves 2)

1 tbsp soy sauce
1 tsp fish sauce
1 tsp cornstarch
1 tsp honey
dash of sesame oil
2 tbsp chicken broth
2 cloves garlic, diced
1 tsp fresh garlic, diced
2 cups cooked noodles
vegetables of choice, chopped (e.g. carrots, peppers, onion, egg plant, zucchini, bok choy, spinach, baby corn cobs, water chestnuts, bean sprouts, mushrooms, broccoli)
2 eggs, fried
chili sauce (optional)

1. In a large sauté pan, heat 1 tbsp of grapeseed, canola or vegetable oil. Add vegetables (except spinach/bok choy, bean sprouts, water chestnuts if using). Sauté for several minutes until starting to soften.   2. Add garlic and ginger and cook for several more minutes. Season with salt and pepper. Add a splash of chicken broth to deglaze the pan.
3. Add spinach/bok choy and other vegetables if using. Cook for 2-5 minutes until greens are wilted. Add noodles to pan and combine with vegetables.
4. Combine cornstarch, soy sauce, fish sauce, chicken broth, honey. Pour over vegetables and cook for an additional 2-4 minutes. Add more soy sauce or chicken broth to taste.
5. Serve in a large bowl topped with an egg. Add additional chili sauce as desired. Eat with chop sticks if you can!

Saturday Morning Frittata

Today was the first Saturday in a long time that we could sleep in, drink our coffee and make breakfast. I love these times- it's the perfect way to end one week and recharge for the next.

My garden is full of zucchini and tomatoes and I wanted to put them to good use. My problem is that Aaron do not really like either. A frittata is the perfect solution. It is an easy way to use up whatever is in your refrigerator and an easy way to "hide" vegetables. Aaron loved today's frittata even with the zucchini. To make this feed more people you can add more eggs. Also you could make this with or with out some type of meat. Kielbasa, turkey bacon or any type of breakfast sausage would be great in this. I have also made this using spinach and peppers, so experiment and use what you have on hand. Enjoy!

Saturday Morning Fritta
Serves 2

4 eggs
splash of milk
1/2 small zucchini, gratted
1 oz shredded cheese
1 shallot, chopped
3 strips bacon (I use center cut with out nitrates)
cherry or grape tomatoes, sliced (optional)
avocado slices (optional)
salsa (optional)

1. Pre-heat oven to 375 degrees
2. Cook bacon in a large non-skillet and drain on a paper towel
3. Combine eggs and milk and whisk until combined.
4. Add zucchini, tomatoes (if using) and cheese to eggs
5. Crumble bacon into eggs and add cooked shallot to egg mixture
6. Add egg mixture to pan. Allow to cook for several minutes until edges begin to become firm.
7. Put pan into oven and cook for 10-12 minutes or until frittata is cooked through.
8. Remove frittata from pan and slice. Top with avocado and fresh salsa.

Moroccan Bastilla

Recently my close friend, Taryn married Hicham. We have been real friends since about 8th grade (she will tell you some story about me snubbing her or something when we were younger I think!). I am very glad that Taryn found Hicham, and they have an incredible story that I think needs to be made into a movie, a book or something! Taryn did an amazing amount of work in planning her wedding in a very short time period. One of the highlights of the evening, besides the beautiful bride and groom getting married, was the food. Hicham is from Morocco and so there was an array of Mediterranean themed foods- hummus and pita bread, chicken kabobs, Greek salad, a rice dish with garbanzo beans (one of her co-workers made this in a cauldron over an open fire in his yard by the way). My favorite dish was the bisteeya (or bastilla- I found it spelled both ways). This is a traditional Moroccan meat pie with very unique flavors- I admit I had seconds it was so good and indescribable. It is a combination of chicken (traditionally made with squab apparently), eggs, phyllo dough, and almonds with some spices and sugar that bring it all together. I have never tasted anything like it and I knew that I would have to recreate it, at least so that Aaron could try it. I have literally probably thought about this dish almost weekly since her wedding, the flavor and memory was so ingrained in my mind. Taryn gave me two recipes and said the dish at the wedding was a combination of both. My final dish turned out better than I expected when making something totally new and tasted just like I remembered. Aaron liked it and we felt very cultured while eating it. Can't wait to go to Morocco with you someday Taryn and Hicham! Enjoy!

Bastilla
Adapted from Desert Candy and Cooking with Alia

1 tbsp grapeseed, canola or vegetable oil
1/2 onion, finely chopped
2 large garlic cloves, minced
2 pounds chicken (dark meat would be the most tender- I used breasts and it was a little dry)
1/4 tsp tumeric powder
1 tsp dried parsley
1 cinnamon stick
1 tsp ginger powder
salt and pepper
2 cups water
6 eggs
10 oz almonds, toasted
1/4-1/3 cup powdered sugar
1/4 tsp cinnamon
6 tbsp butter, melted
Phyllo dough- approximately 14-16 sheets

Chicken Filling
1. Heat oil in a dutch oven or pot. Add onion and garlic and allow to soften. Add tumeric, parsely, ginger, salt, pepper, and cinnamon stick.
2. Add chicken to the pot, combine with spices and onion mixture and cook for about 5-8 minutes.
3. Add 2 cups of water, cover pot and allow to cook for about 30 minutes
4. Remove chicken from liquid (do not discard liquid), and allow to cool. Shred meat into small pieces.

Egg Filling
1. Add eggs to the leftover liquid from the chicken.
2. Decrease heat to medium low and stir eggs into the sauce. Allow liquid to evaporate and egg mixture to thicken-about 10-15 minutes until eggs are becoming dry.
3. Drain mixture over a fine mesh strainer so that eggs are very dry.

Almond Filling
1. Pulse almonds in a food processor with powdered sugar and cinnamon until almonds are crushed.

Prepare the Bastilla
1. Heat oven to 425 degrees. Rub the bottom of a springform pan with some of the melted butter. Layer 7-8 sheets of phyllo dough in the bottom of the pan, brushing each one with butter and allowing the edges to overhang the pan.
2. Sprinkle half of the almond mixture over the bottom of the pan. Top with shredded chicken, then top with the egg mixture and then finish with the rest of the almond mixture.
3. Fold overhanging phyllo over the top and cover with 7-8 more sheets of phyllo, brushing each one with butter and tucking edges into pan.
4. Bake for 20 minutes until top is golden. Lower oven temperature to 350 degrees and bake for another 10-15 minutes until pie is golden brown.
5. Slice and eat.