For the past few months, my days and weeks have been flying by so fast that it’s just one giant hazy blur. I completely forgot Thanksgiving is next week! I haven’t even thought about what dish to make for our family dinner. I always look forward to Thanksgiving more than Christmas. We get the yummy deep fried turkey (yes, we fry ours), all the yummy starchy sides, and best of all, not only do we get to feast on the traditional American meal, there’s the Korean dishes too. Gotta love the culture clash dinner table. Anyone else’s dinner table look like that too? I’m getting hungry just writing this post and I have to hit the gym after. I really hope that everyone and every pet gets to enjoy a warm meal this Thanksgiving.
Anyway, I’ve posted these two recipes on the blog because I’ve been getting a lot of feedback on my instagram photos (follow me here) on these two simple dishes I made.
I made poached egg on top of salad for lunch and oh jeez…WHY OH WHY have I not put poached eggs on my salad earlier? It’s just SOOOOO good! Keep the dressing light so when you fork into that egg, all the warm gooey yolk just spills over the salad. Every bite just made my eyes roll back. Mmm… If you are not a fan of runny yolk, well…darn. For dinner I made sausage, portabello mushroom and basil parpadelle pasta. I added ricotta cheese (skim) and light sour cream to the sauce and it just takes this pasta dish to a whole new level. It’s creamier and just SO good.
Poached Egg Salad
How to poach an egg:
In a shallow skillet or pot, add just enough water for eggs to completely submerge. Add a splash of vinegar (this helps the egg stay tight). You do NOT want the water to boil. And not simmer either. Have the water heat up just enough where you see bubbles lining the pan/pot. But do not let the water bubble! Crack an egg into a small bowl (this makes pouring more gentle and easier). You can either create a whirlpool effect with a spatula and drop the egg into the middle or just gently drop it in without the whirlpool. I have done both ways and I actually prefer not to stir the water. So as you see small bubbles lining the pot, gently pour the egg into the water. Let it cook for about 3-4 minutes. If it gets stuck to the bottom of pan, gently lift it with spatula. Once 3-4 mins over, with a slotted spoon, remove from water and place it on plate lined with paper towel.
You can add the egg on top of any salad but keep the dressing light! I just made arugula and kale salad with avocado slices and yellow peppers. My dressing was just a drizzle of olive oil and balsamic vinegar with a sprinkle of salt and pepper. Once you place the egg on top, be sure to sprinkle egg with course salt and pepper. The runny yolk with the salt makes it so flavorful!
Sausage and Portabello mushroom Parpadelle Pasta
- 4 cloves garlic, minced
- 1 pack of dry parpadelle noodle
- 3 links italian sausage
- 1 can diced tomatoes
- 1 jar of marinara sauce
- 1 package of baby portabello mushrooms, sliced
- palmful of fresh chopped basil
- salt and pepper
- 1/4 cup of skim ricotta cheese
- 1/4 cup of light sour cream
- in a pan, heat a bit of olive oil and add minced garlic. Keep the heat low so the garlic doesn’t burn.
- quickly, take the sausage out from its casing and add to the pan and garlic. Break apart sausage and cook until browned.
- add the sliced portabello mushrooms. Mix well and add a sprinkle of salt and pepper.
- add 1 can of diced tomatoes, and entire jar of marinara.
- add chopped basil.
- stir and keep the lid slightly tilted and let it simmer
- in meantime, bring water to boil, add salt to boiling water and add the parpadelle pasta. Cook until just al dente. Drain.
- turn off stove. and bring sauce away from the heat. Add the ricotta and sour cream and fold into the sauce.
- in a large bowl, mix pasta and sauce together gently.
- serve with a fresh sprinkle of basil and you are ready to eat!