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%


Ivalice Eggs

Estersand“The region consisting of the three continents of Valendia, Ordalia, and Kerwon, blessed throughout with verdant natural landscapes and climatic conditions supporting a great variety of life. Regional climate trends are thought to be determined largely by the density of Mist present in the air, though this correlation is as yet not well understood. Many humanoids call Ivalice home, each belonging to a distinct cultural sphere. By far, most prevalent of these are the humes, and it is around the civilization that affairs throughout the rest of the world revolve.”

—FFXII, Sage Knowledge piece 29

  • ½ cup (90 grams) whole-wheat couscous
  • 1½ cups chicken or vegetable broth, divided
  • 2 tablespoons olive oil
  • ½ yellow onion, peeled, quartered lengthwise and sliced thickly crosswise (about 1½ cups)
  • 1 jalapeno pepper, minced
  • 4 garlic cloves, peeled and halved
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 8 ounces fresh tomatoes, chopped
  • 4 eggs
  • Sea salt and freshly-ground black pepper
  • 2 ounces crumbled feta cheese (about ¼ cup)
  • 1 tablespoon chopped flat-leaf parsley

Place couscous in a large Tupperware container. Heat ¾ cup (6 ounces) of broth to boiling and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.

Heat olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add onion and peppers and cook, stirring occasionally, until soft and golden brown, about 10 minutes. Add garlic, paprika, and cumin, and cook until spices are fragrant, about 2 minutes, lowering heat as necessary to avoid burning the vegetables.

Add chopped tomatoes and the remaining ¾ cup broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.

Crack eggs one at a time and place over sauce, spacing evenly apart. Season with salt and pepper. Cover and cook until yolks are just set, about 5 minutes.

Fluff couscous with a fork and divide into two bowls, about 4 ounces of couscous per person. Spoon tomatoes and eggs on top. Sprinkle with feta and parsley and serve.

Rin’s Herb Platter

Rin's Travel Agency“Welcome to Rin’s Travel Agency. Would you care to take a rest?”

—travel agency clerk, FFX

A delicious spread for hungry travelers. Tear off a piece of flatbread and wrap it around a selection of items to create a mini-sandwich. If you’ve got a really fresh tomato or some Persian cucumbers, you could slice those up and add them to the platter too.

  • 8 oz. block of feta cheese
  • 1 tablespoon caraway seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ½ cup olive oil
  • Flaky sea salt, such as Maldon
  • 1 small bunch of fresh mint
  • 1 small bunch of fresh basil
  • 1 small bunch of fresh cilantro
  • 1 small bunch of fresh dill
  • 1 bunch radishes, ends removed and quartered lengthwise
  • 1 bunch scallions, ends removed and quartered crosswise
  • 2 cups walnuts
  • Lavash or other flatbread

Drain the feta and place it in the center of a large platter. Heat a small skillet over medium-high heat. Add the caraway, cumin, and coriander seeds and stir until they start to release their aroma, about 2 minutes, being careful not to let them burn. Transfer to a small bowl and pour in the olive oil. Add a pinch of salt, stir, and set aside.

Wash and dry the mint, basil, cilantro, and dill and cut the ends off the stems. Arrange around the feta in piles. Add radishes, scallions, and walnuts to the platter. Pour the olive oil mixture over the feta. Serve with warmed flatbread.


Dalmascan Crown

Ashe and Rasler“You may rightly wear your crown, and declare the restoration of the Kingdom of Dalmasca. As Queen, you can call for peace between the Empire and Dalmasca.”

—Larsa Ferrinas Solidor, FFXII

This stuffed pastry has an elegant appearance, well suited for a holiday dish, although the denizens of Lowtown give it a cruder name.

  • ¼ cup olive oil
  • 1 medium onion, peeled and diced (about 1½ cups)
  • 1 16-oz. package frozen chopped spinach, thawed
  • ½ teaspoon salt
  • ½ cup walnut pieces (about 2 ounces)
  • 1 egg
  • ½ cup crumbled feta (about 3 ounces)
  • 1 lb. pastry dough in two sheets, each about 9″ x 9″
  • 2 tablespoons butter
  • 4 tablespoons grated Parmesan cheese

Heat oil in a large heavy skillet. Sauté onions for about 10 minutes. Meanwhile, squeeze excess liquid from the spinach. Add spinach and salt to skillet. Stir well and cook over medium heat, stirring occasionally, until all liquid has evaporated. Scoop into a large bowl and let cool.

Preheat oven to 375 degrees. On a baking sheet, toast walnuts for 3 minutes, stirring once or twice. Remove and set aside to cool.

Whisk egg until combined and stir into spinach mixture. Add walnuts and feta and mix until combined.

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. Press the ends of the dough together.

Melt the butter and brush over the surface of the dough, saving about half the butter for later use. Sprinkle with Parmesan cheese. Spread spinach 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. Seal the ends. Roll into a spiral shape and transfer to the baking sheet.

Brush remaining butter over the top of the dough spiral. Bake until golden, 30 to 35 minutes. Serve warm or at room temperature, cut into 8 wedges.

Per serving: 537 calories, 39.8 g. fat, 18.4 g. saturated fat, 10.1 g. poly. fat, 6.7 g. mono. fat, 112.8 mg. cholesterol, 709.8 mg. sodium, 239.4 mg. potassium, 34.9 g. carbohydrates, 2.9 g. fiber, 11.3 g. protein, vitamin A 94%, calcium 17%, vitamin C 7%, iron 9%

Nalbina Black Beans

Nalbina“A soldier doesn’t complain about his post, Gibbs.  Granted, it’s hot… the city reeks of sweat… and I’ve sand in places sand has no right to be.”

—Deweg, FFXII

This is a delicious, quick lunch for a hot day.  It’s even better if you refrigerate it overnight so the flavors have time to blend.

You can use the leftover half of the onion to make Gysahl Pickles.

  • 1 15-oz. can black beans, drained and rinsed
  • ½ sweet yellow onion, chopped
  • 3 oz. feta cheese
  • Juice of 1 lime
  • Paprika
  • Whole-wheat pita bread

Divide beans between two bowls, about ¾ cup each.  Sprinkle with chopped onion, crumbled feta cheese, lime juice, and paprika.  Serve with pita bread.

Balamb Cucumber-Fruit Salad

Balamb Town“When we get outta here, I’ll feed you all the food you want.”

—Laguna Loire, FFVIII

  • 1 lb. Persian cucumbers, diced
  • 2 Asian pears, cored and diced (about 10 oz.)
  • 8 oz. cubed seedless watermelon (about 2 cups)
  • 4 ripe avocados, peels and seeds removed, sliced
  • ¼ large red onion, peeled and diced (about ¼ – ½ cup)
  • 1 serrano pepper, minced finely
  • 6 oz. crumbled feta cheese (about 1 cup)
  • ¾ oz. mint, stems removed, cut into strips
  • ¼ cup olive oil
  • Juice of 1 lime (about 2 tbsp.)
  • Sea salt
  • Freshly ground black pepper

In a large bowl, combine cucumbers, pears, watermelon, avocados, onion, serrano pepper, feta cheese, mint, olive oil, and lime juice.  Sprinkle generously with sea salt and black pepper, and toss well to mix.  Serves 8.

Per serving: 260 calories, 22 g. fat, 5.6 g. saturated fat, 2.1 g. poly. fat, 12.6 g. mono. fat, 18.9 mg. cholesterol, 244.3 mg. sodium, 509.8 mg. potassium, 13.9 g. carbohydrates, 6.4 g. fiber, 5 g. protein, vitamin A 6%, vitamin C 15%, calcium 13%, iron 4%