in the kitchen

with chen

Tag: olive

read, search, and cook + poached egg in marinara sauce with peas and olives

Someone asks me about my entertainment. Well, it might be boring to most young people: I spend way too much time reading food blogs and posts, searching for products and inspirations, and making a plan for every meal.

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do you celebrate + pan roasted tomato salad with black olive, fresh basil, and sardine

Mom called me yesterday, saying that she was making salted duck eggs. She kept on repeating the ingredients and process. I may not really get it until I try someday in the future. Sorry, mom, there is no way for me to find duck eggs right now.

But those eggs do remind me that it’s Easter Day today. Because of the culture, Chinese people do not celebrate this holiday. However, I celebrate it as the official beginning of spring, a vibrant season.

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breakfast for lunch before the finals: green onion omelette with fresh mozzarella and olives

I can hardly tell how much I love breakfast. There is no problem for me to have it for lunch or dinner.

A good breakfast just lightens up my day/night, especially when the coming of final exams messes up almost everything.

However, no matter how busy I am, there is still no excuse to not eat well. Actually, the busier I am, the more I am in need of a balanced meal (to “fight”).

A warm omelette + some brussels sprouts braised in miso + a mini whole wheat Irish soda bread. It’s better than any artificial energy drinks. Don’t you think so?

green onion omelette with fresh mozzarella and olives
Makes 1 serving

1/2 tsp cornstarch
1 tbsp low sodium chicken stock or water

1 egg
1 green onion, very thinly sliced
1 oz fresh mozzarella, torn into pieces
3 olives, pitted and chopped
1 tsp EVOO
salt and pepper

Combine the cornstarch and chicken stock (or water) in a bowl, and stir until the cornstarch dissolved. Beat the egg, green onion, and cornstarch mixture together with a pinch of salt.

Coat the bottom of a small nonstick pan with EVOO and heat over medium-low heat. Add the egg mixture to the pan and make your omelette as usual. When the egg is about to set, arrange the cheese and about 2/3 of the olives in the center. Gently fold the two sides of the egg toward the center. Turn off the heat and leave the omelette in the pan for 1-2 minutes. The egg will continue to cook and the cheese will melt.

Carefully transfer the omelette to a plate. Sprinkle the remaining olives and some pepper on the top. Serve warm.