sign in sign up
<<
Home , Bread machine, Chinese sausage, Milk pie

Egg Salad

This is almost like “no recipes” post. After Easter don’t we all have lots and lots of hard boil eggs? By simply adding , fresh ground pepper and chopped you have a egg salad. I hope friends that celebrated Easter had a great time with family and friends…Easter means lots of eggs…I decided to post this “no recipe” egg salad sandwich…seriously, what can be easier than egg salad sandwich?

I am sure that you all have your favorite recipe for egg salad…mine is very simple, only hard boiled eggs, mayonnaise, fresh pepper and fresh chopped parsley. I just added a layer of arugula on the egg salad and it was served in between 2 slices of chia milk sandwich …by the way I will be posting the recipe for this next week…for now, you will have to be content in using your favorite bread…

Ingredients:

Hard boiled eggs Mayonnaise Fresh ground Fresh parsley, finely chopped Method:

Peel the eggs and dice or mash them according to your like, either chunky or totally mashed or in between.

Add to the eggs the mayonnaise, black pepper and parsley. Mix until uniform.

Serve with , or make .

For more Egg Recipes please check here.

Thank you for stopping by Color Your Recipes…have a colorful week!

Stir Fry Wheatberries This is a simple recipe for an Asian inspired stir-fry wheatberries with eggs and Chinese . Just by substituting rice for wheatberries you will have a healthy version of .

This is a very simple and fast recipe considering that you have cooked wheatberries. The recipe is similar to the Egg Fried Rice with …and it is great as a main dish since it contains veggies and protein. Wheatberries are wheat, I mean the whole wheat kernel except the hull. I personally like to wash and soak the wheatberries before cooking, usually overnight. Wheatberries are chewy and packed with nutrients and dietary fiber, therefore much healthier than plain rice. So if you like wheatberry it is good to cook a big batch and use throughout the week in salad, soup or stir-fry.

Ingredients:

1 cup wheatberries 3 to 4 cups water Pinch salt 1 small , chopped 2 green finely chopped 3 Chinese sliced 2 cups frozen vegetables, boiled and drained 2 eggs lightly beaten 1 ½ tablespoons oil, preferably vegetable oil Salt and pepper to taste Method: Wash and soak the wheatberries overnight.

Place the wheatberries into a medium pan and add 3 to 4 cups of water and a pinch of salt. Bring to a boil, reduce heat to a simmer, and cover the pan. Simmer for approximately 30 to 35 minutes and check the texture of the grains. If the grains still hard cook until they reach a chewy texture.

Once the wheatberries reach the desire consistency, drain the berries and transfer to a bowl. At this point you can use the wheatberries by following the recipe or store in the for later use.

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the cooked wheatberries under medium heat. Stir fry until the wheatberries are hot. Pour in the beaten egg and gently stir until all the wheat grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the wheatberry mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

I hope you enjoy this simple and easy recipe using wheatberries. You might want to check here for moreAsian Inspired Recipes.

Did you know that most of the vitamins from the wheatberries are derived from the bran? Wheatberries are a good source of magnesium, potassium, B vitamins and vitamin E. Thank you for stopping by Color Your Recipes…have a colorful week!

Waffle Iron Churros

These churros made with are a treat for breakfast. It is almost having …especially when dipped in condensed milk…so good!

Yes, here I am with another recipe using waffle maker…if I have not convinced to get one or take the one that you have stored somewhere in the house collecting dust, nothing will do…

I found this recipe on Serious Eats, and I had to try…I halved the recipe since it was my first time and did not want to waste any if in case the churros did not turn out as expected…oh boy was I wrong! The churros came amazing…light with a layer of crispy on the outside, so if you plan to make this, please please double the recipe…

When living in Brazil, churros was sold as a street food in carts, and I remember always buying the ones filled with doce de leite (dulce de leche)…so I dipped my churros in condensed milk, which is a version (if you can call it light) of doce de leite. Now…this is the best way to wake up on Christmas day…or any day of the year!

I urge you to try this…you will not regret, okay, I take back my previous statement…maybe your waist…

Ingredients:

¼ cup water 2 tablespoons unsalted butter Pinch salt ½ tablespoon sugar ¼ teaspoon ground cinnamon ¼ cup all-purpose 1 large egg

1 tablespoon sugar 1 teaspoon ground cinnamon

Condensed milk (as much as you wish)

Method:

In a small saucepan over medium heat, place the water, butter, salt, sugar, and cinnamon. Bring to boil and turn to a simmer.

Add the flour, and stir quickly until comes out of the pan forming a ball.

Remove pan from heat and let the mixture to cool down slightly. Add egg to batter (if you are doubling the recipe, add the eggs one at the time), stirring until it is incorporated into the batter. The batter will thick, resembling a buttercream frosting.

Preheat the waffle iron to medium heat.

Place about ¼ cup of batter on the waffle iron. Cook until churros are golden brown, 5 to 10 minutes. If necessary flip the churros so both sides are equally golden brown.

Mix the sugar with the cinnamon and sprinkle both sides of the waffled churros, I had a lot of leftover since I rather use more of the condensed milk…

Dip the waffle churros into condensed milk and enjoy! If you enjoy this recipe using waffle maker, you might want to try this free, cheese loaded savory, Brazilian Inspired Waffle Iron Pão de Queijo.

Did you know that churros might have been originated in ? When Portuguese sailors traveled to China, they were exposed to the Chinese “you tiao” (fried flour stick), and brought it to Europe.

Thank you for stopping by Color Your Recipes…have a colorful week!

Chinese Sausage Fried Rice This is a very simple and versatile recipe for Asian inspired fried rice. Instead of sausage you can use bacon, ham or just egg. It is tasty and great as a side dish.

I love rice dish, and this one is so easy and simple to make, particularly if you have leftover rice. I added some Chinese sausage to this rice, but you can add chicken, , shrimp or even bacon…whatever your palate calls for. The nice about this stir fried rice is that the rice grains are covered with a thin layer of egg…yum!

This is sure a very simple dish to put together especially during this holiday season, where life seems busier than usual with parties, and lots of shopping…so get your ingredients ready and make sure that you make extra for your next day lunch…simply delicious!

Ingredients:

Approximately 2 cups of , preferably long grain 1 tablespoon (optional) 1 small onion, chopped 2 green onions finely chopped 3 links Chinese sausages sliced 2 cups frozen vegetables, boiled and drained 2 eggs lightly beaten 1 ½ tablespoons oil, preferably vegetable oil Salt and pepper to taste Method:

In a wok heat the ½ tablespoon of oil and add both onions, until slightly brown and add the soy sauce. Add the sliced sausage and sauté for a couple of minutes. Remove from the wok and set aside.

In the same wok add remaining oil, and the rice under medium heat. Make sure that all the grains are well separated. Stir fry until the rice is hot. Stir in the beaten egg and gently stir until all the rice grains are covered with a thin layer of egg.

Add back the sausage mixture and the vegetables. Stir until the rice mixture is well combined with the sausage and vegetables. Add Salt and pepper to taste.

Serve hot.

If you enjoy this simple egg fried rice dish, you might want to check on Kimchi Fried Rice recipe.

Did you know that Chinese sausage are slightly sweeter than your usual sausage? They are cured and dried, therefore these sausage can last longer. The ingredients for the Chinese sausage can vary, from chicken, pork, liver, duck, …you name it…or the combination of many ingredients. Thank you for stopping by Color Your Recipes…have a colorful week!

French Toast with Blueberries

This is a pretty classic and traditional recipe for …so what’s special? Well, I used the yolk bread…which is soft, fluffy and rich. Great for breakfast or brunch! When living in Brazil, we would use a kind of bread similar to to make “rabanada”, and I got very intrigued after moving to US and discovered the similarity between “rabanada” and French toast, mainly because the shape was totally different, round versus square. Moreover, we would dust the “rabanada” with cinnamon and sugar and it was mostly served during Christmastime for breakfast.

I do not make often French toast, after being in a baking frenzy mood lately I decided to use the Egg Yolk Custard Bread to make this simple and easy French toast, especially that I have a whole loaf of bread and I am already itching to bake more. This is a very simple recipe…although I still have to see a “difficult” recipe for French toast…yes, it came out very creamy, rich and it is such a treat for breakfast.

Ingredients:

2 thick slices of yolk custard bread (brioche, baguette, challah or ) ½ teaspoon ground cinnamon ¼ teaspoon ground 1 tablespoon sugar 1 egg 2 tablespoons milk 2 tablespoons heavy cream ½ teaspoon vanilla extract 1 tablespoon butter

Fresh blueberries Whipped cream or maple syrup Or whatever you want on your French toast Method: In a deep pie plate whisk together cinnamon, egg, nutmeg, milk, sugar, vanilla extract and heavy cream.

Dip the bread in the egg mixture by coating both sides.

In a skillet, melt the butter over medium heat. Fry the bread slices until golden brown, then flip to cook the other side.

Serve with fresh whipped cream, blueberries and/or syrup. If you enjoy this simple recipe for French toast you might want to try Waffle Iron Churros recipes.

Did you know that in France and some other countries, French toast is called “pain perdu”? Pain perdu means “lost bread”, by dipping the bread in an egg mixture it is a way to recover the stale bread.

Thank you for stopping by Color Your Recipes…have a colorful week! Chicken Potato Egg Salad Cups

This is a fun and easy way to serve a creamy salad in cup. The recipe calls for a potato salad with chicken and egg, great when entertaining. I hope you all had a great weekend…and for the ones that celebrated Easter I am sure that you have lots and lots of eggs. Here is very simple recipe to use up the hard boiled or cooked eggs that you might have.

There is no secret in this recipe, it is pretty much your classic recipe for potato salad, I added some shredded chicken, hard cooked eggs and served in a wonton cup. Again, you can color this recipe, I mean flavor it as your palate desire by adding or taking away ingredients that will make your family happy. I have added in this particular salad, pickles, , raisin, apple to give the potato salad some crunch texture and sweet touch…and used mayonnaise and sour cream.

I like to layer some fresh lettuce on the wonton cup before scooping the salad in it, this way the wonton cup will not be soggy from the moist of the salad.

Ingredients:

Potato salad of your choice. Hard cooked eggs Shredded chicken Iceberg lettuce Wonton cups, recipe can be found here. Fresh parsley or cilantro for garnish

Method:

Make your usual potato salad, add shredded chicken and hard cooked eggs

Assembling the Potato Salad Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Scoop the potato salad in the wonton cups.

Garnish with parsley or cilantro leave.

Serve cold. If you enjoy this simple recipe using wonton cups, you might want to check on Smoked Salmon on Crispy Wonton Cup.

Have a wonderful week and thank you so much for visiting Color Your Recipes!

Cotton Soft Cheesecake

This is a recipe for a very light cheesecake, it is inspired by Japanese cuisine. The cheesecake is literally a cake, there is no crust like the conventional cheesecake. The cake is served with a layer of orange glaze.

I have made this kind of cottony cheesecake before, this time I decided to make it small, really small…and topped with orange glaze.

If you have not had a chance to try this cheesecake, I urge you to give this try…it is very different from the “classic” cheesecake…the texture of this cheesecake is very light, so light that almost melt in your mouth…there is no crust, therefore is it a “cake”.

This recipe was adapted from Table for 2…I mainly adjusted the ratio.

Ingredients:

45 g sugar 2 eggs separated Pinch of cream of tartar Pinch salt 10 g butter 84 g cream cheese 60 ml of milk 20 g cake flour 16 g corn starch ½ teaspoon vanilla extract

Orange Glaze

2 tablespoon marmalade 1 teaspoon lemon juice ½ tablespoon water

Method:

Preheat at 315F. Prepare the pan by covering with parchment paper.

In a small bowl sift together the cake flour and corn starch.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks. Add the pinch of salt and vanilla extract. Add the flour mixture and mix gently until well blended.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Fold in approximately 1/3 of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Add the remaining of the egg white to the cream cheese mixture and again, fold in very gently and not deflating the egg white. Pour the batter into the prepared cake pan. Place the cake pan in a tray and add hot water.

Bake the cheesecake in a water bath for approximately 45 to 50 minute or until set and golden brown.

Turn off the oven and leave the oven door slightly open for 10 minutes. Remove from the oven and gently remove the cheesecake from the pan. Let it cool completely before adding the glaze.

Orange Glaze

Place all the ingredients in a small pan. Heat over medium by mixing constantly until the marmalade is all dissolved. Remove from the heat and let it cool.

Pass the glaze through a mesh.

Cover the cheesecake with the orange glaze. Refrigerate for a couple of hours before serving.

Serve cold.

If you enjoy this Asian inspired cheesecake, you might want to take a look at Pumpkin Cream Cheese Cake or Yogurt Cake with Blueberry recipes.

Thank you for visiting Color Your Recipes…have a colorful week!

Sunny Portabella Mushrooms Is it Portobello or Portabella mushrooms? On my package was written Portabella, therefore I am calling this huge earthy mushrooms Portabella…the funny thing is that is Portuguese, the term “bello” is for male and “bella” for female…but I guess mushrooms do not have gender…

I am sure that you have seen many of this recipe…but it is the first time that I made this…baked eggs in the portabella mushroom caps. I got the mushrooms from Costco therefore made it twice. My husband loved it! It is a real simple recipe…does not require any pan or stirring, and you serve right off the oven with a side of green salad…so healthy and tasty.

Oh! Before heading to the recipe, the new issue of Magazine is out and it is free for one more week, check it out if you love desserts, and this issue is loaded with summer treat.

Ingredients:

2 Portabella mushrooms 2 large eggs 4 slices of cold cut of your choice (prosciutto, , ham) Pinch of oregano Pinch of thyme Salt and fresh ground pepper Method:

Preheat oven at 375F.

Brush olive oil in an oven safe pan or silicon mat.

Wash and pat dry the mushrooms and remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat

Sprinkle some oregano and thyme and layer 2 sliced of cold cut of your preference, I used mortadella (picture) and prosciutto.

Gently crack one egg in each mushroom cap, and again sprinkle more herbs, salt and fresh pepper. Make sure to not add too much salt since the cold cut contains lots of salt.

Bake for 25 to 30 minutes, until the eggs are set. Do not over bake, the color of the egg yolk is very deceiving as it will give you the impression that is not done. You can decide if you like to bake longer by carefully touching the egg yolk and determine the “softeness” of it.

Remove from the oven and serve.

I hope you enjoy this simple and tasty recipe!

Did you know that Portabella mushrooms are low in calories, low in sodium and has not cholesterol? Moreover, these mushrooms are packed with minerals such as potassium, riboflavin and zinc and contain lots of fibers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week! Veggie Pie

This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.

I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.

One more thing, this great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.

Ingredients:

Pie/Cake Batter

2 cups milk ¾ cup canola oil or any vegetable oil 3 eggs 2 tablespoons grated Parmesan cheese 1 cup corn starch 1 cup all-purpose flour 1 tablespoon baking powder ¾ tablespoon salt

Vegetable Filling

5 tomatoes, seeds removed 2 green bell peppers, sliced 1 large onion, sliced 2 tablespoon 1 tablespoon olive oil Salt and pepper to taste

Method:

Pie/Cake Batter

Mix all the ingredients in the and set aside.

Vegetable Filling

Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.

Assembly

Preheat oven at 350F

Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper. Spread half of the batter on the prepared pan and layer the filling on the batter. Finish by covering the vegetable filling with the other half of the batter.

Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.

Remove from the oven, let it cool down before cutting the pie/cake.

Serve warm or cold. If you enjoy this recipe you might want to check the one the Easy Chicken Pie.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Brioche I must admit that I do not watch my diet, I always believed that moderation is the key therefore if I crave for something I will go for it…in moderation. With that said, every time that I plan to bake brioche I get turned off once I see the amount butter that is required…well, I could not resist and eventually went ahead with the plan to make brioche. I can tell you that when the butter was added to the dough and struggling to get incorporated in the dough, I was like “OMG, this is insane! But when the loaf of brioche came out of the oven the alarming image of the butter trying to be incorporated to the dough disappeared…and here I was one slice after another…

I adapted this recipe from Food.com and used the bread machine for all the mixing and . This came out deliciously rich, buttery with such a luxurious texture…we enjoyed it warm with strawberry jam and slightly toasted…for your information, I did not regret making this bread. If you have not baked brioche I urge you to try…it is worth every single bite. Ingredients:

Sponge ¼ cup warm water 1 teaspoon 1 cup all-purpose flour 1 large egg

Dough ¼ cup sugar ½ teaspoon salt 2 large eggs ¾ cup all-purpose flour 6 tablespoons butter at room temperature

Method:

Place the milk, yeast, egg and 1 cup of the flour in the bread machine bucket, set to mix until all the ingredients are well blended. Set the sponge aside to rest uncovered for 30-40 minutes.

After this resting time, add the sugar, salt, eggs, and ¾ cup of the flour to the sponge. Set in the machine to kneading setting until dough is smooth, make sure that you scrape the sides of the bucket.

Add the butter one tablespoon at the time until all the butter is incorporated to the dough. It will be very sticky but do not be attempt to add more flour, eventually the butter will be all incorporated in the dough and the dough will be very soft and smooth.

Transfer the dough to a bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled its original size for approximately 2 to 2 ½ hours.

Deflate the dough by pulling the dough and then letting it fall back into the bowl. Quickly shape the dough by Dividing the dough into three balls, and each into 3 little balls. Braid them and put the braid in the mini pan. (The original recipe calls for a second rise in the refrigerator overnight)

Cover the pans with plastic film and allow the dough to rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 375°F. Lightly brush each loaf with egg wash (1 egg beat with 1 tablespoon water), Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough. Bake the loaves for about 30 minutes, or until top of the bread is golden color.

Cool to room temperature on a rack and enjoy! This brioche can be stored in the freezer, by wrapping the bread tightly with plastic bag. If you enjoy this Brioche recipe you might want to check on Chocolate Marble Bread or Sweet Rolls.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!