I woke craving eggs, or rather I went to bed thinking of eggs. You see with school and all I normally get home very late. On most occasions hubby waits for me in town so that we go home together thus we both get home late and no one is really up to cook. Anyway I digress, so yesterday on our way home hubby tells me that my mum had called him requesting us to pass by for some ripe bananas, yeah we live near both our parents. Since we left town at around 9:30pm we arrived at almost ten, so we just picked the bananas and I packed what they were having for dinner and so when we got to our home I didn’t make the eggs. Pretty long explanation for my egg craving🙂
This is a quick and easy recipe that you can whip up even on a workday.
1/4 green pepper chopped
1/2 tomato chopped
Salt and Pepper to taste
1/2 tomato sliced lengthwise for garnish
Oil for frying
Assemble your ingredients.
Heat your skillet/pan , heat the oil about a two tablespoons would do.
In a bowl, mix in the eggs, tomatoes, bell pepper, salt and pepper.
Now the fun part, pour in the egg mixture and fry away🙂
Cook the egg according to your preference. I like mine well done.
Then the hard part, egg turning. Let’s just say even with hubby not being around I did it successfully!
I know I’ve been a bit MIA, things have been rather hectic with school meaning that I’ve also been doing very minimal cooking😦
All in all, I’ve been feeling all your love, through the new follows, the comments, emails and likes. I am very humbled. Despite my lack of cooking, I have been involved in lots of baking projects, I even got a chance to bake a wedding cake. That was a whole different ball game and for sure I know I’ll do a better job next time.
I plan to resume regular blogging soon with new recipes and hopefully a whole lot more. In the meantime, enjoy trying out the other recipes.
For all who’ve lost their loved ones, we pray for comfort and peace.
For the victims, May the Lord’s peace be upon you.
For the brave soldiers who’ve worked tirelessly, we salute you.
For our President, May the Lord grant wisdom as you lead us and in the decisions you make.
Above all, let’s continue in prayer.
The other day I attended an ‘itara’ – it is one of those celebrations that lead up to a wedding, where the bride’s family go to see where the bride will be married i.e the groom’s parents’ home. The catering was so on point and for the first time ever I got to taste real creamed spinach. Creamed spinach is a dish many hotel claim to serve but I can guarantee you, it’s just a rip off, just ordinary cooked spinach if you ask me.
Anyway, after the wonderful experience, I got inspired to find out how to make it. As usual I searched for a recipe online and was pleased to discover that one of my favourite food bloggers Ree of The Pioneer Woman has one. Ree is such a funny writer and I always enjoy reading her recipes.
This recipe may look a bit complicated but I guarantee that it’s foolproof🙂 I sorta halved her recipe since I was just cooking for hubby and I. If you are planning to cook for more people I suggest you follow her quantities.
For the cream sauce
Butter about 50 gms
3 tablespoons plain flour
1 small onion finely chopped
3 cloves of garlic finely minced
1 cup milk
Salt and pepper to taste
A pinch of nutmeg
For the spinach
Spinach – enough for 4 people (hard to say quantity, I bought 3 bunches for Kshs. 10 each)
2 tablespoons butter
In a sauce pan start by making the white sauce. Melt the butter, do this on low heat.
Sprinkle over the plain flour and start whisking, I don’t have a whisk so I just used my handy dandy wooden spoon.
Cook for five minutes, stirring frequently till golden brown.
Add the onions and garlic.
Stir together and cook for another minute.
Finally add the milk whilst whisking.
Cook the sauce for about five minutes, stirring occasionally. It will start to thicken
Now, saute the spinach. Here I got hubby to assist with both the sauteeing and the photography🙂
In another sufuria, melt the 2 tablespoons of butter. You may be required to add in the spinach in batches. Luckily my sufuria was large enough so it sufficed.
Add the spinach.
How deceptive the spinach is, it fills up the sufuria only to wilt and reduce in after a few minutes of cooking. Ensure not to overcook the spinach, it should still have a crunch to it.
Back to the sauce, at this point, I got a bit worried cause mine had really thicken, nothing like Ree’s , don’t fret though. Season the sauce with salt and pepper and add the pinch of nutmeg.
Now spoon over the sauteed spinach stirring it in gently.
The thickness of my sauce didn’t mess up the outcome. Such a relief.
In case you find it a bit too creamy for your liking add more sauteed spinach.
Wow!!! Someone say AMAZING!!!\
I dare you, try this creamed spinach recipe and for sure you won’t regret it.