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I had a bunch of random things just laying around waiting to be put together into something fantastically yummy for dinner tonight–so I took advantage of them, of course! First, I cut up some onions and crushed some garlic as I heated some extra-virgin olive oil in a pan. When it was good and hot, I quickly cooked the garlic and then added the onions. Once they were nicely sautéed and slightly caramelized, I added some egg white to the pan. That finished cooking a little after the pasta was ready, so I worked quickly to finish the rest.

All put-together and waiting to be consumed!

In went a nice dash of slightly-spicy, very flavorful Korean red pepper flakes, and after a quick stir, a couple of splashes of Chardonnay to deglaze the pan and make a sauce. As soon as that reduced some, I removed it from the heat and tossed in the cooked linguine. A few minutes later and a very light sprinkling of fresh, sharp parmigiano reggiano, and it was ready to eat!

Sooo good… :yum:

While I wound up not liking the Chardonnay for drinking after tasting some, it worked beautifully for the sauce. All of the flavors came together so perfectly: the sweetness of the onions, pungency of the garlic, subtle fruity notes of the wine, spicy tastiness of the pepper, and the sharp and salty cheese. This was a perfectly satisfying dinner, yum! :yum:

2 Comments Categories: Egg Dishes · Italian · Main Meals · Pasta · Photos · Vegetables

The other night I decided to throw together some kicked-up scrambled eggs, and the result was a quite thoroughly satisfying dish! With some veggies on the side, it makes a healthy and complete meal. Unfortunately, I don’t have any photos–first of all, eggs cook too quickly to do step-by-step shots, and I was too hungry to bother photographing the result. ;x However, I do remember the ingredients, so here’s a recipe:

1/2 tsp parsley
1/2 tsp garlic powder
1/4 tsp ground sage
2 leaves fresh basil
1 small sprig fresh oregano leaves
2 whole large eggs
2 large egg whites

Preheat a nonstick skillet on medium heat. Place all ingredients in a food processor and process until mixed and eggs are slightly frothy. Pour egg mixture into preheated pan and stir constantly until almost set–some liquid will remain. Remove from heat and plate, allowing eggs to finish setting a minute or two. Serve with salt and fresh-ground black pepper, as desired.

0 Comments Categories: Egg Dishes · Main Meals · No Photos · Recipes