The Smiling Onion

Vegetarian and Gluten-free Cooking

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Miso Egg Drop Soup

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This miso egg drop soup is simple to prepare, nourishing, and delicious. At the risk of angering the FDA with these statements (haha), I 100 percent guarantee that it can help you survive the polar vortex, recover from copious amounts of baking (see last week’s post), or fight off the sniffles.

Let’s take a closer look at why:

Kombu & Nori:  Seaweeds are some of the most underrated “superfoods” there are. They are rich in minerals – especially calcium and iodine – and alkalizing to the body, which means they are a great antidote to too much sugar, which is acid-forming. Kombu is also fantastic for digestion.

Miso:  Also alkaline, miso contains beneficial bacteria that can help fight off illness.

Egg:  Eggs are the most bioavailable form of vegetarian protein that exists, meaning they contain protein that is easy for our bodies to metabolize and use.

Carrot:  Rich in minerals and fiber, and – of course – good for the eyes!

So, ready to fuel up for this polar vortex? Let’s do it!

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Potato & Manchego Tart

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How do I describe this crustless tart? Words don’t quite do it justice. Once it’s baking, you might be able to get an inkling of its glory from the smell wafting out of the oven. Or perhaps when it comes out of the oven – lightly browned and bubbling on the counter – you’ll realize that this meal is going to be special. But it’s when you take your first bite – your taste buds meeting luscious potatoes enrobed in rich, creamy custard, encountering tangy manchego and a bright sparkle of green onion here and there – that the swooning will truly begin.

The secret? Egg yolks. Quiches and tarts made with mostly egg yolks have a superior, custardy texture that you just don’t get in a standard whole-egg quiche. Also, despite their richness, I find that they feel lighter and more appealing than those made with whole eggs. Why? The coagulation of the egg whites yields a denser final product. Fewer egg whites? Lighter (and tastier) tart. As an added bonus, this recipe provides a wonderful way to use up those yolks you have left over after making meringues or other recipes that call for just the whites.

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Shakshuka

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There was a time in my life when I ate shakshuka on an almost daily basis. The Shuka Truck (now sadly closed) used to park very close to my office and was one of my frequent lunch spots. But before I wax poetic about shakshuka, let me just make sure everyone knows what it is: a delicious, middle-eastern/North-African dish composed of eggs cooked in a spicy tomato sauce.

Because shakshuka is eaten in so many parts of the world, there are many different varieties. This also means that – like tomato sauce in general – it is highly customizable. The tomato element can be spicy, smoky, tangy, spiked with warming Middle-eastern spices like cumin/paprika, or laced with fresh herbs like parsley and basil. Single servings of shakshuka are also a great way to use up leftover tomato sauce – just sauté some chives in olive oil, add your sauce, spice it up if you wish, and then crack some eggs into it!

The version below is simple and delicious – the tomato sauce base falls on the tangy end of the spectrum and uses Italian spices. In addition to making a great base for my shakshuka, this is the sauce I use for spaghetti dinners and pizza nights. While I call for fire-roasted tomatoes, there is no smokiness – the fire-roasting simply helps give this sauce plenty of zest while keeping it free of onion and garlic. I hope you enjoy it as much as I do!

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Harissa Deviled Eggs

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I can’t believe I’ve almost made it through the whole summer without sharing a recipe for deviled eggs! One of my all-time favorite picnic foods, they are a staple in our household, especially in the warmer months. And if I’m looking to use up some fresh herbs that might not make it much longer or create some much-needed space in the fridge by clearing out the bottom of a condiment jar, it’s deviled eggs to the rescue! They lend themselves to so many different flavor and texture combinations that I could probably snack on them every day and not get bored. Wasabi deviled eggs? Check. Crispy chive deviled eggs? Check again. Pickled okra deviled eggs? Oh yeah.

I could go on for a while here, but I’ll limit myself to talking about this week’s snack of choice – harissa deviled eggs. If you’ve been a regular reader of this blog, you’ll know that harissa is one of my go-to ingredients. I always have it on hand because it’s just so darn delicious! The brand I buy is heavy on the tomatoes, and is similar to a spicy sundried tomato tapenade – which, incidentally, could be subbed for the harissa in this recipe. If you do decide to go get some harissa for these eggs, check out my Spicy Harissa-Chickpea Burger, Quinoa Superfood Salad with Harissa-Sesame Dressing (excuse the photos – this was one of my first posts), and Baked Eggs with Lambsquarters and Harissa. Trust me, you’ll have no trouble using it up!

Anyway, let’s talk some more about these deviled eggs. They are seriously addictive – creamy yolks, subtle heat, and a bright pickle-induced crunch that pops out at you every once in a while to remind you what’s what. Hungry yet?

Oh – speaking of those creamy yolks, my #1 secret for delicious deviled eggs is to use more yolks than whites. This means you’ll never skimp on the delicious filling that is the very definition of a deviled egg, but you also won’t have to be heavy-handed with the mayonnaise to make sure your filling doesn’t run out. That’s right – I like my deviled eggs light on the mayonnaise and heavy on the flavor!

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Baked Eggs with Lambsquarters and Harissa

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If asparagus and swiss chard had a baby in an untouched woodsy forest somewhere, the result would be lambsquarters. At least, that’s the fairy tale version. The real version is pretty cool too: this wild plant, which can be found growing in most parts of the world, is in fact related to spinach and beets. While modern gardeners may curse it (lambsquarters can take over a garden like nothing else!), it happens to be exceptionally delicious. In fact, according to Penn State Extension — a division of the College of Agricultural Sciences — people have probably been eating lambsquarters since prehistoric times!

Besides tasting like the woodsy baby of asparagus and swiss chard, this so-called weed also has a ton of nutritional moxie: experts agree that it outperforms spinach with regards to iron and protein. Forager Steve Brill, colloquially-known as “Wildman,” describes lambsquarters as “one of the best sources of beta-carotene, calcium, potassium, and iron in the world; also a great source of trace minerals, B-complex vitamins, vitamin C, and fiber.” And check out what the Maine Organic Farmers and Gardeners Association has to say about lambsquarters here. (By the way, if you happen to live in the New York area and haven’t been on one of Steve’s foraging walks, you should definitely check them out! They are awesome!)

Believe it or not, I first came across lambsquarters — not traipsing around looking for wild plants — but at the Union Square Greenmarket. Lani’s farm  was sampling them one day. I quickly fell in love with their unique, rich, woodsy flavor and now I buy them whenever I can. They are absolutely delicious sautéed with olive oil, garlic, salt, and pepper and so quick and easy to prepare!

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