Madey Edlin

Archive for September, 2009|Monthly archive page

Egg Wedges With Sweet Tomato Chutney

In egg, Lunch on September 28, 2009 at 11:32 am


I’m wondering I’m I the only one that talks to my food while I am cooking it?

Hope you enjoy this original Madey Kay recipe!

-MAKA

  • 6 eggs, beaten
  • 1/2 onion
  • 1/2 bell pepper
  • 1 small summer squash
  • 6 pieces of bacon, roughly chopped
  • green chili, minced, to taste
  • Feta cheese
  • salt and pepper

Stir fry all the ingredients, except the egg in a large non-stick oven proof pan. Add the egg. and cook until lightly browned on the bottom. Sprinkle with feta. Place in under the broiler until the eggs are completely set. Slide out of the pan and cut into wedges. Serve with Sweet Tomato Chutney (see below). Serves 4.

Sweet tomato Chutney.

  • 1/2 onion
  • 2 tomatoes, cut in half, seeds squeezes out, and roughly cut
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil

Cook the onion in the oil until translucent. Add the rest of the ingredients, and simmer for 30 minutes.

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Pasta With White Beans, and Cream Sauce

In Dinner, Italian, Lunch, Pasta on September 14, 2009 at 8:10 pm

This is a perfect transition dish between the seasons. The heavy cream sauce, the earthy tones of the beans, along with the fresh basil, served at room temperature, make it the perfect, “End of summer looking forward to winter comfort food” recipe.

Hope you enjoy this original Madey Kay recipe!

-MAKA

P.S. Can you think of a better name for this recipe?

  • 1 can white bean (such as Great Northern)
  • 18 oz small shell pasta
  • a large amount of chopped basil
  • 1 quantity of cream sauce (see below)

Cook the pasta according to the directions on the package. Drain, and let cool a for about 10 minutes. Toss in the beans, basil, and stir in the cream sauce, season with salt and pepper. Top with additional fresh basil. Serves 4.

Cream Sauce

1/2 cup butter
1/2 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

Make a roux by melting the butter in a sauce pan, add the flour and cook for 20 seconds. Add the milk, cook until the sauce becomes thick. Add the cheese. (If the sauce is too thick add a little more milk)

(Original recipe my Madey Kay, photos by MAKA pics madey-kay.blogspot.com)

Corn Salad

In Corn, Lunch, Side dish on September 7, 2009 at 3:00 pm

This recipe is from another favorite chef of mine, Mark Bittman. He is the NY Times chef, and runs a column called “The Minimalist”. Like his name, he also makes great, easy food. I would highly recommend subscribing to his podcast’s and following his blog (bitten.blogs.nytimes.com).

This salad is amazing, the salty bacon, and sweet corn and the avocado just pulls everything together. it truly is a work of art.

Hope you enjoy!

-MAKA

  • 4 strips of bacon cut into chunks
  • 2 tomato cut into chunks
  • 1 avocado cut into cubes
  • about 4 ears of corn cut off the cob
  • 1/2 onion

Cook the bacon and onion in a fry pan until bacon is cooked and onion is translucent. Add the corn, cook until corn is tender. Place in bowl and gently fold in the tomato, then the avocado. Serve at room temperature. Serves 4-5.

(Mark Bittman NY Times, The Minimalist. Original photo by MAKA (madey-kay.blogspot.com)