Madey Edlin

Archive for the ‘Lunch’ Category

egg and pea pasta

In egg, Ham, Lunch, Pasta, Pea on March 24, 2010 at 7:37 pm


One could almost call this breakfast pasta, it contains 2 of the main components of a classic breakfast: eggs and ham. But this is far better then breakfast.

I made something along these lines from one of Bill Granger’s cookbooks awhile back, and decided to try it with my own twists.

The great thing about this is that you could add just about anything you want to replace the ham and peas. Use your imagination here. Also a pulse: this is a one-pot-dish.

Did I ever tell you that I have a deep love for pasta? If I didn’t care about health, or my waist line, I would live off pasta, all day long that’s what I would eat.


[Serves 4]

Notes: If the egg doesn’t cook enough just off the leftover heat of the pasta, cook the mixture over low heat until the egg cooks. Use whatever meat you desire, prosciutto would work well here.

  • 1 package fettuccini pasta
  • 4oz chopped ham
  • 1 cup peas
  • 2 eggs, beaten
  • Pepper

Cook the pasta according to manufacture’s instructions. Drain, and return to the cooking pot. Stir in the ham and peas, then the eggs, letting the heat from the pasta cook the eggs (see note). Season with pepper (and salt as needed), and serve


(Inspiration Bill Granger, original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)


Italian Sandwich

In Italian, Lunch, Tomato on February 3, 2010 at 11:52 pm

The other day my mom and I were doing errands and we decided to stop and get a cold sandwich at Starbucks but this must have been a magical Starbucks, because they had hot sandwiches and I got one that resembles this lovely sandwich, that is absolutely bursting with Italian flavor (amazing for a chain coffee shop)! So I just had to re-invent it, and see if I could make it better then the baristas at Starbucks can. And, well, this just encourages my love of Italian food.

Oh so yummy with a glass of San.Pellegrino!


[Serves 4]

  • 1 loaf Ciabatta bread
  • 10 slices sun dried tomatoes (packed in olive oil)
  • 2 fresh tomatoes, sliced
  • 1 8oz ball mozzarella, shredded
  • 1 quantity pesto (see below)
  • Handful spinach, stems removed and torn if necessary

Slice the bread in half horizontally, trim so that the the bread is no more then 1/4 inch thick. Spared the pesto on the bottom half of the bread, sprinkle on the cheese, layer on the sun-dried tomatoes, drizzle top and bottom slices of bread with olive oil, and broil for 5-7 minutes. Remove from the oven, and add the spinach and layer on fresh tomato, ans sprinkle a liberal amount of salt and pepper. Replace the top and cut into 4 slices.


  • 0.66oz basil
  • 1/4 cup pine nuts
  • 1/8 cup shredded Parmesan cheese
  • 1 clove garlic
  • 1/8-1/4 cup olive oil

Place all ingredients in a food processor; add oil as needed to get a thick paste.

(Original recipe by M.E.)

(Photography by M.E. photography

Fried Rice, With Prawns, and Carrot.

In Health, Kids, Lunch, Rice on December 14, 2009 at 5:16 pm

The other day I was babysitting my little brothers; when it comes to lunch for them it’s normally a P.P.J., or some other kind of “kid food”. But I made this simple fried brown rice with prawns and carrots. I decided I was going to make them at least try it. They both cried, I stood firm; I wanted to have them both try it (don’t you want little brothers with a god appreciation for food?). It didn’t go over well, Robby (5) shivered over and over, Scotty (8) ate a bite of the rice and said it wasn’t “that bad”, so I took that as he can eat all that was on his plate. But I guess I was wrong, here is what he thought of the lunch.

I guess prawns, brown rice, carrot, and a little spice, does not go well with kids, you would think I would know that by now.

But if you are over the age of 8 here is the recipe for you!

  • 2 cups cooked cooled, short grain brown rice
  • 8oz cooked prawns
  • 1 tablespoon olive oil
  • 1 carrot thinly sliced into ribbons
  • 2 Tablespoons soy sauce
  • 3 Tablespoons sweet chili sauce

Place the olive oil and carrot ribbons in a small fry pan over medium heat until the carrots are cooked through. Add the rice, prawns, and sauces. Heat through over high heat. Serves 2.

P.S. I am now obsessed with “Top Chef”, great show!


(original recipe, by Madey Edlin)

(Photo By M.E. Photography,

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!


  • 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.

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!


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

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 (

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!


  • 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 (