Vegetable Ragout and Fried Eggs

I feel like I’ve been living in La La Land lately. I’ve been able to dance and work out every day! Somehow, even though my workload has been pretty light, I’ve had a packed schedule. I’m not complaining, but it means I’ve had less time to cook nice meals. The solution to my time constraints? Eggs.

I love eating eggs for dinner. They’re tasty, protein rich, and quick!

Put an egg on it!

Put an egg on it!

Last week, I combined a favorite recipe from Williams-Sonoma, Polenta with Vegetable Ragout, with some nice fried eggs for a wonderful brinner (breakfast for dinner) plate. I wasn’t in the mood for polenta, so I served the vegetable ragout and eggs with a slice of olive bread from the Acme Bread Company.

Brinner: Veggies, eggs, olive bread

Brinner: Veggies, eggs, olive bread

Vegetable Ragout with Fried Eggs

Adapted from Williams-Sonoma

Serves 4

  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 zucchini, sliced
  • 3/4 lb mushrooms, trimmed and sliced
  • 1/2 lb Roma tomatoes, seeded and chopped
  • 1 tablespoon fresh rosemary, minced
  • 1/4 cup sherry
  • salt and pepper, to taste
  • 4-8 eggs

In a large frying pan, heat 3 tablespoons of the olive oil over medium heat. Add the onion, and saute until softened, about 4 minutes. Add the garlic, zucchini, and mushrooms. Cook, stirring occasionally, for 4-5 minutes, until vegetables are softened. Add the tomatoes, rosemary, sherry, and salt and pepper (about 1/2 teaspoon each). Cook, stirring frequently, until the tomatoes release their juices and soften, about 3-4 minutes.

In a separate frying plan, fry the eggs 1-2 at a time.

Serve the ragout topped with 1-2 eggs and a slice of bread.

Vegetable Ragout

Vegetable Ragout

I could eat this ragout all the time! The vegetables are delicious, and the sherry and rosemary flavors come through really well. I prepared the ragout early in the week, and was able to quickly toss a meal together the rest of the week by cooking up the eggs while reheating the vegetables. So simple!

Close up

Close up

Happy Eating!

-C

Grown Up Comfort Food: Tomato Soup and Grilled Cheese

Grilled Cheese, please!

Grilled Cheese, please!

Regardless of how long I am in the air, when I fly, my body gets really confused. I get hungry at odd hours, and despite an overwhelming feeling of lethargy, I have trouble sleeping. Today, I was determined to avoid this lull. I woke up with plenty of time to make a good breakfast before packing, had a nice salad right before my flight, and tried (without success, unfortunately) to sleep on the plane.

I felt abnormally good when I landed, but I randomly had a very strong craving for grilled cheese! I’ve always loved the combination of grilled cheese and tomato soup, so…

Taadaa!

Taadaa!

I halved a recipe for Roasted-Tomato Soup, with a few minor adjustments. I skipped the Parmesan Wafers, used a little extra oregano, and a little less sugar than called for.

Roasting the tomatoes and garlic

Roasting the tomatoes and garlic

The tomatoes had to roast for an hour, and later simmered in broth for 20 minutes, so it was not an especially quick meal to make. It was worth the wait though! The garlic flavor was pretty strong, but tasted wonderful with the tomato and oregano. The soup was strained after being pureed, so it was pretty thin. It was a great balance with the hearty sandwich.

Simmering the veggies and broth

Simmering the veggies and broth

For the sandwich, I placed Goat’s Brie and some fresh basil on multi-grain bread, and toasted it in a skillet for about 2 minutes per side. It was so good!

Grilled Brie Sandwich

Do you have any comfort foods? We’d love to hear about them!

Happy Eating!

-C