Scrambled Eggs with Soy Sauce & Burst Tomatoes

It can be so easy to get caught up in what people want/don’t want to see when they go to a food blog. There have been a number of social media posts that have basically attacked the way food blogs got their start: the author writes a story, often a meaningful story connected to the recipe, and then they share said recipe. As time has passed, apparently the desire to read anything at all outside of the recipe itself has become less appealing to some. Well, I don’t want to be rude, but I guess my blog just isn’t for those people. And that’s OK.

I’m stubborn and I haven’t been able to move away from the way I’ve always done this blogging thing. I write stories or essays or whatever you’d like to call them and often times tie them to food. I don’t see that changing anytime soon.

So…STORY TIME.

I went to the farmer’s market the other day. I go every week, save maybe two or three, throughout the summer and fall and just this year I have really started to feel connected to a few of the farmers. We chat and talk about the weather and the need for rain and the start of the school year…if the kids are with me, sometimes they are gifted little treats, like tiny pumpkins or a couple cucumbers. It has become a ritual I miss deeply when the market closes for the season.

One of my favorite farmers to talk to is a woman who has clearly been doing this for a very long time. She and her daughter in law always have the most beautiful selection of peppers that I buy in bulk and freeze for use throughout the fall and winter. Often times, I’ll have my youngest with his red hair and summer freckles standing beside me and he always gets the majority of the attention. It is always so sweet.

The last two weeks, this particular farmer has not been there. And I’ve missed her. I actually don’t know her first name (I need to work on that) but I feel like not having her there makes my visit feel incomplete. Her daughter in law was running the stand alone and we laughed at how stubborn her mother in law is and how I hope she is back soon. While we were talking, I spied some beautiful sun gold tomatoes. I handed over a five dollar bill, put the deep orange-yellow tomatoes in my bag, and walked home.

Another favorite way to use farmers market tomatoes: baked goat cheese (like the TikTok version of the feta pasta thing. It with goat cheese). So good!

On my walk, I thought about how, when we bring home these things that are grown by local farmers, we are bringing home their work. If you’ve ever tried to grow, well, anything at all, you know that it is no easy feat. There is so much to consider- sun, water, soil… And when I bring home something like a small basket of sun gold tomatoes, I want to do them justice.

That’s where this recipe came from. It came from a desire to honor the work and care put into growing the tomatoes. And a desire to showcase the candy like, but earthy, sweetness. A splash of soy sauce, a sprinkle of furikake and fresh chives, and my breakfast became something deeply important and worth savoring.

I guess that some of us, food bloggers and otherwise, just need to feel a connection to our food and to the recipes we share. In the end, maybe we all just need a deeper connection to our food, the earth, and people who make it possible to bring it all into our homes.

And now, the recipe:

Scrambled Eggs with Soy Sauce & Burst Tomatoes

Makes 1 serving but is easily doubled

*this recipe was inspired by a similar one found in Egg: Recipes.

• 2 large eggs, beaten

• generous handful of sun gold tomatoes (or regular cherry tomatoes), stems removed but tomatoes left whole

• 1 teaspoon sesame oil

• 1 teaspoon low sodium soy sauce (coconut aminos also work well)

• handful of fresh chives, chopped

• Furikake to taste (store-bought is what I use, but you can also get crazy and make your own furikake)

1. In a medium nonstick skillet, heat the sesame oil over medium heat.

2. Add the tomatoes to the skillet and allow them to begin to brown and burst.

3. Turn the heat to low and add the eggs. Gently push them around the pan as they cook for about 1 minute. Add the soy sauce, remove the skillet from the heat, and continue pushing the eggs around in the pan until they are cooked to your liking.

4. Transfer the eggs and tomatoes to a plate and sprinkle with the chives and furikake.

Spicy Sesame Napa Cabbage with Soft Boiled Eggs

We are in, what feels like, the wind down to summer. I know there is still a good chunk of it left, but a lot of the big things we had planned for the summer have happened. There are some sports to play and out of town visitors to host, but generally we are riding the wave of late summer that seems to coax me into seeking out the simpler, summery things in life.

This morning, I found some Napa cabbage in my fridge from my farmshare box (I get mine weekly from The Good Acre- highly recommend). Yesterday, I had soft boiled a few eggs. So I set these two humble ingredients out on my counter, stared at them just long enough to spark some inspiration, and got to work.

I sautéed the cabbage with some sesame oil, fish sauce, and coconut aminos. Searching for some color contrast, I grabbed my red pepper flakes and tossed a healthy bit of them into the pan followed by some sesame seeds. I plopped it all onto a plate and added a soft boiled egg and I’m not joking when I say it was the most satisfying, lovely breakfast I’ve made in a long while.

Sometimes the simplest things can bring the most pleasure.

Remember that as we go through the long, hot, (sadly) dry days of late summer. Things don't have to be busy or complicated to be worthwhile.

Spicy Sesame Napa Cabbage with Soft Boiled Eggs

Makes 1 serving

• 1/2 small head Napa cabbage, washed, dried, roughly chopped

• 1 teaspoon neutral cooking oil

• 1/2 teaspoon sesame oil

• 1/4 teaspoon fish sauce

• 1 teaspoon coconut aminos

• 1 tablespoon sesame seeds

• 1/2 teaspoon red pepper flakes

• soft boiled egg (directions below)

1. To make the soft boiled eggs: Fill a small saucepan about 2/3 full of water. Place over a medium high flame and bring to a strong simmer (not quite a boil). Carefully add one egg to the water. Set a timer for 6 minutes 30 seconds (less done) or 7 minutes (more done but still jammy). While the egg cooks, prepare an ice bath. When the timer goes off, carefully transfer the egg to the ice bath to cool completely before peeling.

2. Heat the neutral oil in a medium skillet of medium high heat. Add the cabbage and toss in the pan for 30 seconds to 1 minute. Add the sesame oil, fish sauce, coconut aminos, sesame seeds, and red pepper flakes to the pan. Sauté for 2-3 minutes or until the cabbage is wilted and tender.

3. Transfer the cabbage to a plate. Add the soft boiled egg, cut in half, to the plate. Enjoy!

My Favorite Breakfast Fruit Bowl

(As a heads up- this post is discusses diet culture (which I am not a fan of) and may not be for everyone. If you are not in a space where you can read this, it is ok!)

I’m not a dieter. I’ve been there, done that, and I’m still trying to mentally heal after the damage I’ve done to myself by restricting what I’m “allowed” to eat to a short list. Counting calories, working out for the sake of burning said calories, and feeling discouraged for not making any progress and, if anything, seeing the numbers go the “wrong” direction. The cycle was always the same. And it made me deeply sad and disappointed in myself. Not only that, dieting stole my joy.

About 3 1/2 years ago, I tossed out my scale, started moving my body in ways that made me feel great, and ate what made me feel great. The main goal? To be healthy and strong, mentally and physically.

Why am I writing about this almost a week after one of the worst days in American history? Why is this relevant after a group of insurrectionists…white supremicists…stormed the Capitol? Because if I’ve learned anything during these “pandemical times” (my favorite way to describe the past 10 months a la Emily P. Freeman) it is the impact our wellness has on our ability to process the constant stream of huge world and national events that seem to be coming our way. It can be tempting to numb all the emotion with food/drink/distraction, but when it comes right down to it, that doesn’t get us anywhere. Instead, we are foggy brained, tongue tied, or simply silent. None of these things are helpful, are they?

For the last week and a half, we have been eating a lot of veggies, fruit, healthy protein, and leaving out sugar, dairy, grains, legumes, and alcohol. We are truly doing this in an intuitive way, sticking to what makes us feel our best but also evaluating what we need more or less of by listening to our bodies. Eating this way has cleared up my head in a way that allows me to sit down and write my thoughts out on paper. It also helps me recognize what I need (and what I don’t need) as I move through my day. Sometimes I need a nap (that was Saturday). Other times an intense workout is in order (yesterday morning). And then there are most days when I just need to write and talk and brainstorm how to insist on justice and look ahead to eventual healing as a country. In between times, I take photos of life at home during distance learning, finish my to-do list, drink lots of water and tea, and listen to good music.

OK- now that I have all of that out of my system, here is a little bit about this Breakfast Fruit Bowl that I’ve been loving lately:

• Combination of any fruit you like. My favorite combo is banana, berries of some kind, and apples.

• Top with unsweetened almond butter, coconut flakes, and chia seeds. Cashews, walnuts, and cashews are all lovely additions to make it a little more filling if that’s what you need.

• A sprinkle of flaky sea salt doesn’t hurt.

I’m a big fan of eggs, but there are some days when I just want something a little lighter and sweeter and special. Typically, this is the only fruit I have for the entire day and it absolutely hits the spot!

Moral of this post: You can’t pour from an empty cup and that is especially true in pandemical times/political turmoil/mid-winter. We can (and should) do hard things, my dears!

Spiced Orange Yeasted Coffee Cake

Lifelong Minnesota ELCA Lutheran here! Yep- hymn singing, church basement potlucking, sweater wearing Minnesota Lutheran. It’s a whole thing and I love it. 

While I’ve been a solid Lutheran the majority of my life, I’ve spent a lot of time floating around searching for a church home in my adult life. Finding a place that fills the cups of everyone in our family has been a challenge. That’s why, when we first sat down at Gloria Dei Lutheran Church about a year ago, I all but sobbed at the feeling of home that washed over me. I could feel the immense love filling the space. I could see it in the little details, like the inserts in the hymnals explaining how to love and welcome families with small children, the way members warmly spoke to one another, the way the pastors looked each member in the eye, clearly and genuinely appreciating their presence, and the message that all are welcome and loved and treated with respect. 

Yep. Cue the tears. 

Of course, when we first started attending Gloria Dei, I couldn’t have predicted how much we would rely on this family of (then) strangers. We were fortunate to find some of the best friends we have here in Minnesota at this church, and having those relationships solidified before the pandemic began has proven to be life giving. 

Of course, now we meet virtually on Sunday mornings. But because of the strong sense of community that has been so thoughtfully woven through the congregation, the connection is something we have relied on heavily through the past 6 months. It is truly a gift. Now, I’ve been able to do something I’ve missed so much: share food with others as a sign of love and support. Well, sort of. I’ve created this recipe for Gloria Dei Lutheran Church in St. Paul in the hopes folks will make and share it with their family, friends, and neighbors. There’s nothing quite like coffee and donuts after church, but I hope this serves as an acceptable (and delicious) alternative. 

Best enjoyed with coffee and a good choral rendition of “Abide with Me”. Extra points if you’re wearing a Nordic sweater.

Spiced Orange Yeasted Coffee Cake

Ingredients

for the cake:

• 3 to 4 cups all purpose flour

• 1/4 cup sugar

• 1 1/2 teaspoons salt

• 2 1/4 teaspoons yeast

• 3/4 cup warm milk (around 100° F)

• 1 large egg plus 1 large egg yolk

• 1/2 cup unsalted butter, room temperature

for the filling:

• zest of 2 oranges (save half for topping)

• 1/4 cup sugar

• 1/2 cup brown sugar

• 2 teaspoons cinnamon

• 4 tablespoons unsalted butter, room temperature

for egg wash:

• 1 egg, beaten lightly

• 1 tablespoon heavy cream or water

for the topping:

• remaining orange zest

• 1/4 cup brown sugar

• 1/4 cup sugar

• 1/2 cup all-purpose flour

• 4 tablespoons unsalted butter, room temperature

1. Whisk the 3 cups of flour, sugar, and salt in a medium bowl and set aside.

2. In the bowl of a stand mixer, sprinkle the yeast over the warm milk with 1/2 teaspoon sugar and let stand for 5 minutes until foamy. Add the egg and egg yolk to the milk, then sprinkle in the dry ingredients. Mix with the dough hook for 1 minute.

3. Add 1/2 cup room temperature butter and mix again, at medium speed, until incorporated. Scrape the sides of the bowl as needed. If the dough seems overly sticky, add more flour 1/4 cup at a time. You may use all the flour or you may need more. In the end, you want a dough that is smooth and a tiny bit tacky. Cover the bowl with plastic wrap and let rise in a warm place for 1-1 1/2 hours until it has doubled in volume.

4. While your dough rises, mix together the filling ingredients in a small bowl. Use a fork or pastry cutter to combine until crumbly and set aside.

5. Preheat the oven to 375°F and prepare a clean, floured work surface. Punch the risen dough down and turn it onto your work surface. Gently roll the dough into a rectangle about 20 x 8 inches. Brush the edges with your egg wash in a 1 inch border, then spread the filling evenly over the surface of the dough, leaving the edges clean.

6. Roll the dough firmly and carefully into a long log. Create a seam by pinching the dough together to seal.

7. Shape the dough log into an upside down 'V', then twist it twice, pinching the ends together to seal. Transfer the dough to a greased loaf pan. Brush the top with egg wash and cover to rise for 20 minutes.

8. Mix the topping ingredients together, using a fork, until crumbly and with some visible flour coating the clumps. When the cake has finished its final rise, sprinkle with the topping.

9. Bake for 55 minutes to 1 hour. Place a foil lined baking sheet underneath the pan to catch any topping that happens to fall as the cake rises. *NOTE: If the top browns too quickly, cover it loosely with foil after the first 45 minutes baking time.

10. Allow the cake to cool for a minimum of 10 minutes and up to 1 hour before removing from the pan and serving or delivering to a friend.