Dali Scrambled Eggs with Kale and Pumpkin Seeds

Dali Inn's Breakfast Service“You hungry?

“You VERY hungry?”

—Eggmeister, FFIX

This is a quick and nutritious way to start your day. You can use a different kind of cheese each morning to keep things interesting. Feta cheese and goat cheese are two excellent options.

  • 1½ ounces raw kale, torn into pieces
  • 2 eggs
  • 1 ounce cheese
  • Pinch of turmeric
  • Pinch of smoked paprika
  • Sea salt and freshly-ground black pepper, to taste
  • ½ ounce (15 grams) roasted and salted pumpkin seeds

Fill a 4-cup microwavable bowl with kale and add 2 tablespoons of water. Cover loosely and microwave for 1 minute. Drain the liquid from the bowl. (If you’re using a glass bowl, be careful — they get really hot!)

Crack both eggs into the bowl and add cheese and spices. Whisk together, cover loosely, and microwave for 30 seconds. Stir and cook an additional 30 seconds until cooked but not dry. (You might have to adjust these times depending on your microwave.)

Sprinkle with pumpkin seeds and serve immediately.

Makes 1 serving.  Per serving: 356 calories, 24 g. fat, 8 g. carbohydrates, 3 g. fiber, 28 g. protein, vitamin A 103%, vitamin C 86%, calcium 24%, iron 23%

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Ruby’s Mini-Theater Chili

Ruby's Mognet letter to ZidaneCinna: “H-Hey, Ruby! I heard you started a mini-theater.”

Ruby: “That’s right, darlin’! My plays are a hit!”

Blank: “Cool! Let’s go watch!”

Marcus: “Yeah!”

Ruby: “Alright, cowboys! Zidane… You ain’t comin’, are ya? That’s awright, darlin’. Come on over whenever you want. Let’s go, boys!”

—FFIX

  • 2 tablespoons olive oil
  • 3 lbs. ground beef (chuck), 85% lean
  • 4 tablespoons hot chili powder
  • 2 tablespoons flour
  • 1 tablespoon kosher salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 14-oz. can diced fire-roasted tomatoes with green chiles
  • 4 15-oz. cans of kidney beans, drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon white vinegar
  • Shredded sharp cheddar cheese
  • Finely diced white onion
  • Finely diced green jalapeno peppers
  • Oyster crackers or saltine crackers

Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, flour, salt, sugar, cornstarch, cumin, and coriander. Cook, stirring occasionally, until well browned, 6–8 minutes.

Add tomatoes, beans, and broth. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, about 45 minutes.

Remove lid and continue to simmer until slightly thickened, about 15 minutes. Stir in vinegar and serve hot with cheese, onion, jalapeno peppers, and crackers for toppings.

Makes 12 heaping 1-cup servings. Per serving (does not include toppings): 414 calories, 19.6 g. fat, 7 g. saturated fat, 0.7 g. poly. fat, 9.1 g. mono. fat, 77.1 mg. cholesterol, 1224.7 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 340 mg. potassium, 27.4 g. carbohydrates, 7.3 g. fiber, 29.9 g. protein, vitamin A 2%, vitamin C 7%, calcium 8%, iron 24%

Queen Brahne’s Fried Chicken and Biscuits

Alexandria Castle“The queen’s favorite dish is deep-fried bat.”

—Ovenmeister, FFIX

When you’re done with this recipe, you’ll have a cup of leftover buttermilk. Use it to make South Gate Bundt Cake.

For marinating the chicken:

  • 3½–4 lbs. chicken pieces, such as breasts, drumsticks, etc.
  • 2 cups buttermilk
  • 2 tablespoons hot pepper sauce, such as Cholula or Tapatio
  • 1 tablespoon kosher salt

For the biscuits:

  • 2 cups all-purpose flour, plus additional for work surface
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 4 oz. (8 tablespoons) European-style unsalted butter, such as Kerrygold
  • 1 cup buttermilk

For dredging the chicken:

  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • ½ teaspoon baking powder

For frying the chicken:

  • 1 17-oz. bottle of grapeseed oil

In a shallow baking dish or large bowl, whisk together the buttermilk, hot sauce, and salt. Add the chicken pieces and turn to coat well. Cover and refrigerate 2–4 hours or overnight.

Next, prepare the biscuits. Before you get started, chill the mixing bowl and a sharp knife in the fridge, and don’t get out the butter and buttermilk until you’re ready to use them. The main thing to remember with biscuits is that the butter needs to stay cold until it goes in the oven — it’s the melting butter and its rising steam while baking that gives the biscuits their delicious flakiness. You’ll want to work fast for two reasons: so the butter doesn’t melt, and so you don’t overwork the dough and make it tough. If the butter starts melting or you need to stop to take care of something else, you can always stick the dough in the fridge for a while.

Line a baking sheet with parchment paper and set aside. Whisk together the flour, baking powder, baking soda, and salt in the chilled mixing bowl. Put the butter on a cutting board and toss some flour over it to keep it from sticking to your knife. Slice a thin piece of butter and use your fingers to break it into few pieces. Add to the mixing bowl and repeat until the butter is all sliced and added to the bowl. Return the bowl and the knife to the fridge for a few minutes while you prepare your work surface with a light coating of flour.

Remove bowl from the refrigerator and slowly pour in buttermilk. Mix until combined. It won’t look like dough yet, but lots of little pieces; that’s okay. Turn the dough out onto your work surface. With floured hands, gently form into a large ball and press into a rectangle. Fold the rectangle into thirds like you’re folding a letter, then fold in half. You should now have a stacked square. Press down into a rectangle about ½” thick. Use the chilled knife to cut into 8 square biscuits. Place the biscuits about 1″ apart on the baking sheet. Transfer to the fridge.

When you’re ready to start frying the chicken, whisk together the flour, salt, paprika, sage, and baking powder in a large bowl. Remove the chicken from the marinade, letting excess liquid drip off before transferring to the bowl. Turn chicken pieces until completely covered with flour.

Pour the bottle of oil into a Dutch oven or large deep-bottomed skillet. Heat the oil over medium heat. It’s ready for frying when the oil ripples slowly across the bottom of the skillet and a cube of bread sizzles gently and begins to color within about 10 to 15 seconds of being added to the oil. Place each piece of chicken in the oil. Keep in mind that you want them to fry slowly, about 30 minutes on each side, so keep your ears open to the sounds from the skillet. The chicken should fry gently, not sizzle furiously.

Meanwhile, preheat the oven to 475 degrees. Bake biscuits for 10 to 12 minutes, until golden brown. Remove from baking sheet and transfer to a serving plate.

When the chicken starts looking like it might be done, check with a meat thermometer to ensure that it’s around 180 degrees. (The drumsticks will probably be done before the breasts.) Remove from oil and drain on paper towels. Sprinkle with a pinch of sea salt and serve with the biscuits.

Alexandria Castle Chili

Alexandria Castle Kitchen“Whew! I’m gonna cry!”

—Onionmeister, FFIX

  • 2 tablespoons olive oil
  • 2 lbs. ground beef (chuck), 85% lean
  • 2 tablespoons hot chili powder
  • 1 tablespoon pumpkin pie spice, or ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed Italian seasoning
  • 1 teaspoon sea salt
  • Freshly-ground black pepper, to taste
  • 1 25-oz. jar of tomato sauce
  • 1 tablespoon unsweetened cocoa powder
  • 2 15-oz. cans of kidney beans, drained and rinsed
  • ½ cup Chianti or Sangiovese wine
  • 1 lb. dried spaghetti
  • Shredded sharp cheddar cheese
  • Finely diced white onion
  • Oyster crackers

Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, pumpkin pie spice, paprika, cumin, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until well browned, 6–8 minutes. Add tomato sauce, cocoa powder, beans, and wine. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, until thickened, about 45 minutes.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes. Drain and divide between six bowls. Top with chili, cheese, and onions. Serve hot, with oyster crackers on the side.

Makes 6 servings; each serving is about 7 ounces of cooked spaghetti plus 1 heaping cup of chili. Per serving (includes spaghetti; does not include cheese, onion, or crackers): 843 calories, 32.1 g. fat, 10.1 g. saturated fat, 1.1 g. poly. fat, 13.2 g. mono. fat, 92.9 mg. cholesterol, 1185.3 mg. sodium, 468.9 mg. potassium, 88.9 g. carbohydrates, 10.9 g. fiber, 45.4 g. protein, vitamin A 5%, vitamin C 20%, calcium 15%, iron 32%

Alexandrian Sausage Rolls

Quina Quen“I can’t stand the food at the castle. It’s way too high-class for my tastes. How can anyone get full on that stuff? The cheap food here is a lot better.”

—Zidane Tribal, FFIX

My Australian friend insists that the frozen puff pastry dough sold in American stores is too sweet for this recipe. I found a British shop and used their dough instead. He also says white bread is better for the breadcrumbs, but I think whole-grain makes a nice contrast to the pastry. For a vegetarian version, try Dalmascan Crown.

  • 4 slices of whole-grain bread (about 5 oz.)
  • 8 oz. ground pork
  • 8 oz. ground chuck, 85% lean
  • 2 medium carrots, scrubbed and grated
  • 1 medium zucchini, washed and grated
  • 4 garlic cloves, peeled and grated
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 eggs
  • 1 lb. pastry dough in two sheets, each about 9″ x 9″

Toast the bread slices lightly. Tear into pieces and use a food processor or blender to make breadcrumbs.

Transfer breadcrumbs to a large bowl. Add meat, vegetables, and seasonings and mix together with your hands, being careful not to overwork the meat. Whisk 1 egg and stir into the mixture until all ingredients are combined.

Preheat oven to 350 degrees. Set out the sheets of pastry dough onto wax paper. Cut each sheet in half and lay out the four pieces of dough end-to-end to make one long strip of dough. Spread meat mixture in a narrow line down the middle of the dough.

Spray the baking sheet with nonstick cooking spray. Starting from one end of the dough strip, overlap the edges together, working down the strip of dough to create a tube.

Whisk 1 egg in a bowl and brush over the top of the tube. Slice the tube into 16 pieces. Arrange each piece standing up on the baking sheet and bake for 30 minutes, until the meat is browned and the dough is golden. Let cool for 10 minutes before serving.

Dali Scrambled Eggs with Pumpkin and Spinach

Adelbert Steiner in Dali“Alexandrian cooking is the finest in the realm!”

—Adelbert Steiner, FFIX

The eggs in this recipe come out with a somewhat custard-like consistency rather than the traditional scramble you might expect. Use the leftover can of pumpkin puree to make Cosmo Canyon Squash Soup.

  • 4 eggs
  • ½ cup canned pumpkin puree
  • Pinch of turmeric
  • Pinch of smoked paprika
  • Sea salt and freshly-ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 oz. baby spinach
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • 2 oz. crumbled goat cheese
  • Fresh chives

In a bowl, whisk together eggs, pumpkin, turmeric, paprika, salt, and pepper and set aside.

Heat oil in a large skillet over medium-high heat. Add spinach, lemon juice, salt, and pepper, and toss until leaves are coated with oil and wilted. Divide between two plates.

Add butter to the skillet and melt over medium-high heat until foamy. Reduce heat to medium-low and pour the egg mixture into the skillet. Cook, stirring occasionally, until the eggs are almost cooked (still a little wet, but not liquidy). Add the cheese and stir to combine.

Spoon the eggs on top of the spinach. Sprinkle each plate generously with chopped chives and serve immediately.

Makes 2 servings.  Per serving: 380 calories, 28.3 g. fat, 11.2 g. saturated fat, 2.4 g. poly. fat, 10.2 g. mono. fat, 448.2 mg. cholesterol, 353.2 mg. sodium, 619.8 mg. potassium, 10.5 g. carbohydrates, 3.9 g. fiber, 18.6 g. protein, vitamin A 244%, vitamin C 38%, calcium 17%, iron 27%

Red Mage Chicken Soup

A red mage in Alexandria's Morning Star Bar“I was thinking of buying some oglop oil, but it’s so disgusting.”

—a red mage in Lindblum, FFIX

This is a quick meal if you use a pre-cooked rotisserie chicken from the market. Save the leftover bones for stock.

  • 2 tablespoons olive oil or oglop oil
  • 1 large onion, peeled and diced (about 2½ cups)
  • 3 large carrots, scrubbed and chopped (about 1½ cups)
  • 8-12 garlic cloves (1 bulb), peeled and halved
  • 4 serrano chile peppers, minced
  • 1 jalapeno chile pepper, minced
  • 1 14-oz. can of diced, fire-roasted tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 8 cups chicken broth
  • 1 15-oz. can of black beans, undrained
  • 1 15-oz. can of corn kernels, undrained
  • 8 oz. cooked, chopped chicken
  • 6 oz. baby spinach
  • ¾ oz. cilantro, washed and chopped
  • Juice of 1 lime

Heat oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly.

Add carrots and continue to cook, uncovered, about 5 minutes. Stir in garlic and chile peppers. Continue cooking for another 5 minutes. Stir in tomatoes and spices and simmer for 5 minutes.

Pour in chicken broth, beans, and corn. Stir in chicken. Bring to a boil, reduce heat to low, and simmer, about 20 minutes. Remove from heat and stir in spinach, cilantro, and lime juice.

Makes about 10 heaping 1-cup servings. Per serving: 170 calories, 4.2 g. fat, 0.6 g. saturated fat, 0.5 g. poly. fat, 2.3 g. mono. fat, 18.9 mg. cholesterol, 439.6 mg. sodium, 283.7 mg. potassium, 19.5 g. carbohydrates, 4.1 g. fiber, 13.3 g. protein, vitamin A 37%, vitamin C 23%, calcium 8%, iron 12%