Cuisine Eric

Don't just eat eggs with toast, eat eggs on toast, and amp them up with a bit of southwestern style and kick.   1 slice Italian or sourdough bread 2 eggs, beaten 1 tsp minced chives 2 Tbsp cream cheese Dash chili powder or southwestern spice mix 1/2 avocado, diced Favorite hot sauce Lime wedges Lightly toast the bread.   Meanwhile, whisk the eggs, chives and a dash of salt and pepper to taste in a small bowl. Melt a tab of butter in a small skillet until hot and bubbly over medium-high heat.   Add the eggs and allow to set for about 30 seconds, until the edges begin to cook.   Gently pull in the sides, moving around the pan. Allow the uncooked egg to pour around the folds and re-cover the pan. Cook just until the egg solidifies. Fold omelette in half and remove from heat. Slather toast with the cream cheese and lightly flavor with chili powder or favorite southwestern spice mix. Distribute egg evenly over toast.   Top with avocado. Season with hot sauce to taste...

This is a nice light plant-based main corse which is packed with flavors and textures sure to satisfy. 1 block extra firm tofu 2 Tbsp butter plus 2 Tbsp olive oil 1 medium zucchini, diced kernels from 1 cob corn 1 yellow onion, diced 1 pint grape tomatoes, halved 2 Tbsp tomato paste 1 cup orzo scant 2 cups water 1/4 lb fresh mozzarella torn into small pieces fresh basil leaves for garnish Slice the tofu into 1/2-inch slices. Place between several layers of kitchen cloth or paper towels.   Lay a cutting board on top of the tofu and weight down with a can or two of food. Let the tofu drain for about 15-30 minutes. Meanwhile, melt the olive oil in the butter and sauté the zucchini, onion and corn for about 10 minutes until slightly browned.   Set aside. In same pot, add the tomatoes and the tomato paste with a dash more olive oil.   Cook the tomatoes down until they begin to fall apart. Add the orzo, water and tofu and bring to a light boil.    Cook covered over lo...

I lived in Colorado for about five years and grew to love Mexican food so much.  My favorite hole in the wall was a little restaurant 'across the tracks' in Fort Collins which served the best green and red chili made with pork. We'd sop it up with fresh flour tortillas before we headed back to the chem lab, trudging through our doctorates.  Every month we'd also bike over to another Mexican restaurant for margaritas after the monthly 2-hour evening cumulative exam. The next day they would post the 'topic' for the next 'cume' exam for which you would study your heart out for.  Pass 14 out of 21 months and you could continue in the doctorate program. Otherwise you were out - and I saw friends drop out...  I thank God for Chili and margaritas for helping me make it! You can serve this chili (really almost a stew) in a bowl with tortillas, on top of rice or as a basis for pork street carnitas, as shown below.  Whichever way, this is a real hit. I used three ...

There is no comfort food that can top spaghetti and meatballs.  OK, maybe ziti and meatballs. Other comfort foods (and there are many) may match this dish, but none will surpass (in my humble opinion). This takes about an hour to prepare, but a lot of it is simmering on the stovetop. This is definitely a weeknight dinner winner. Great comfort food for ringing in the new year! Happy 2025! 2 Tbsp butter plus 2 Tbsp olive oil 2 stalks celery, finely chopped 1 carrot feathered with a peeler 1 shallot, finely minced 2 cloves garlic, minced 1 Tbsp fresh rosemary, minced 2 tsp fresh Thyme leaves, minced 1/2 6-oz can tomato paste 1 28-oz can whole tomatoes 1/2 cup white wine 2 Tbsp Balsamic vinegar dash crushed red pepper flakes, to taste 1/2 lb ziti (or other favorite pasta shape) 8-10 cooked meatballs [I used frozen Meatballs Florentine , thawed] grated parmesan for garnish Prepare the sauce.   Melt the butter in the oil in a medium pot.   Add the celery, carrot and shallot and...