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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Dali Pumpkin Ale Stew

Art designs for cups in FFIX“I’ve got better things to do than hang out at the pub.”

—Zidane, FFIX

  • 4 tablespoons olive oil
  • 8-12 garlic cloves (1 bulb), peeled and halved
  • 2 serrano chile peppers, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ½ tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 3–4 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon sea salt
  • Freshly ground black pepper, to taste
  • 1 22-ounce bottle of pumpkin ale, such as Coronado Punk’In Drublic
  • 2 cups chicken broth
  • About 2 pounds fresh or canned chopped tomatoes and their juices
  • 2 14-oz. cans pinto beans, drained and rinsed
  • 2 14-oz. cans white beans, drained and rinsed
  • 2 14-oz. cans black beans, drained and rinsed
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon turbinado sugar
  • ½ oz. dried chiles guajillos, stems removed (about 2–4 peppers)
  • ¼ oz. dried chiles de arbol, stems removed (about 8–12 peppers)
  • ¾ oz. cilantro, washed and chopped
  • 2 tablespoons apple cider vinegar
  • Fresh corn tortillas
  • Sour cream
  • Chopped red onion
  • Lime wedges

Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add garlic, serrano peppers, chili powder, cumin, coriander, and smoked paprika. Cook for about 5 minutes, until the garlic is turning golden. Add pork and season with salt and pepper. Brown on all sides, about 15 minutes.

Slowly pour in the beer, scraping the browned bits from the bottom of the pan and increasing the heat. Add broth, tomatoes, and beans and bring to a boil. Reduce heat to medium-low, stir in oregano, sugar, and dried chiles, and cover. Simmer, stirring occasionally, about 3 hours.

Remove from heat and discard chiles. Stir in cilantro and apple cider vinegar. Ladle into bowls and serve with tortillas, sour cream, red onion, and lime wedges.

Makes about 12 heaping 1-cup servings.  Per serving (does not include tortillas and sour cream): 450 calories, 14.3 g. fat, 3.9 g. saturated fat, 1.6 g. poly. fat, 7.6 g. mono. fat, 88.7 mg. cholesterol, 1282.9 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 651 mg. potassium, 40.5 g. carbohydrates, 13.2 g. fiber, 39.1 g. protein, vitamin A 6%, vitamin C 16%, calcium 16%, iron 31%

Oglop-Oiled Popped Corn

Zidane in a Dali cornfield“Oglops eat vegetables?”

Princess Garnet, FFIX

You don’t have to eat microwave popcorn! Making it on the stove is easy. If you’re the kind of person who likes to cook bacon for lazy Sunday breakfasts, save the bacon fat in a ramekin in the fridge and use it for this recipe — the flavor is amazing.

If you prefer a vegetarian version, coconut oil is an excellent alternative. Oglop oil, of course, can be easily obtained in Dali’s cornfields as well as Milla’s Oil Shop in Lindblum.

  • 1 teaspoon sea salt
  • 1 tablespoon oglop oil, bacon fat, or coconut oil (about 14 g.)
  • 6 tablespoons of popcorn kernels (about 72 g.)
  • 1 tablespoon olive oil (about 14 g.)
  • Italian seasoning, crushed
  • Red pepper flakes
  • Grated Parmesan cheese (optional)

Heat the salt and oil in a large saucepan over medium-high heat. Add a few popcorn kernels and cover the pan. When they pop, add the rest of the kernels in an even layer. Cover, remove from heat, and count 30 seconds.

Return pan to heat. The kernels should begin popping soon, all at once. Once they begin popping, gently shake the pan by moving it back and forth over the burner. Keep the lid slightly vented to let the steam escape.

When the popping slows to 1 or 2 seconds between pops, remove the pan from heat and dump the popcorn immediately into a large bowl. Drizzle with olive oil and sprinkle with spices and cheese to taste. Serves 2.

Dali Pumpkin Bread

Dali Field“An auspicious day for you to go out and have fun! You’ll find lots of money and lost items. You’ll also eat lots of yummy food, and meet interesting people. Go out and share your luck with the ones you love!”

—very good omen in the Dali Inn, FFIX

  • 2 cups flour (8.5 oz.)
  • 2 tablespoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup pure maple syrup
  • ¼ cup grapeseed oil
  • 2 large eggs
  • 1 14-oz. can of pumpkin puree
  • 1 teaspoon vanilla extract
  • 5 oz. semi-sweet chocolate chunks

Preheat oven to 350 degrees. Coat a 9×5″ loaf pan with cooking spray. In a large bowl, whisk together flour, spice, baking powder, baking soda.

In another large bowl, whisk together syrup and oil. Whisk in eggs, then pumpkin and vanilla.

Slowly whisk flour mixture into pumpkin mixture, then stir in chocolate. Pour into prepared loaf pan. Bake about 1 hour, or until toothpick inserted in center of loaf comes out clean. Cool in pan on rack 5 minutes, then remove from pan and cool on wire rack.

Makes 8 servings: 403 calories, 16 g. fat, 64 g. carbohydrates, 8 g. fiber, 7g. protein, iron 31%

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%