Smoked salmon and feta scrambled eggs

Hello, hello!

How is everyone doing today?

First of all, I would like to ask if you ever had seafood in your scrambled eggs? No? Me neither. That is, until I tried shrimp and smoked salmon scrambled eggs at a restaurant and was blown away! I really enjoy smoked salmon, especially with feta and spinach, and I wanted to recreate the meal I had at the restaurant – with feta! this is a good quick to-go meal that stocks you up on lots of vitamins and healthy fats!
So, here we go!

First, chop up some feta, smoked salmon, and onions (not pictured!). The proportions are all up to you, but a good baseline would be to start at ~1 tablespoon each. (I use 1 1/2 tablespoon of feta!)


I cracked two eggs in a small dish and scrambled them together. If you decide to season here, make sure to note that the feta is pretty salty itself, so compensate by putting less salt in the eggs. You can add a splash of milk here (2 teaspoons) to make the eggs fluffier.


Start the pan off at medium high heat and put in olive oil. When it’s hot enough that when you add a piece of onion the oil sizzles, add all of the onions. Cook for about a minute at this temperature before turning it down to low. At this point, the onions are caramelizing and you should leave them be for ~10 minutes.

After ~10 minutes, add in the eggs. Take a wooden spatula and start mixing up the eggs. You should be continuously churning the eggs to get it to be scrambled! Do this at low heat throughout. Here is a great video that explains this process thoroughly.

When the eggs start firming up, add in the smoked salmon. Mix the salmon in, and then add in 2/3rds of the feta (save the rest to sprinkle on top). Continue mixing until the eggs are cooked and then plate it! Season with: pepper, salt, and paprika to taste (and cayenne pepper if you want a kick).

Smoked salmon & feta scrambled eggs

Serving: 1


  • 1 tablespoon olive oil
  • 1 tablespoon chopped onions
  • 1 tablespoon chopped smoked salmon
  • 1 tablespoon chopped feta
  • 2 eggs, whisked
  • salt, pepper, paprika, cayenne


  1. Heat a pan at medium-high heat and add olive oil. Wait until the pan is hot before adding onions.
  2. Cook the onions for ~1 minute before turning down the heat to low (make sure you still hear sizzling!) to caramelize them for about ~10 minutes.
  3. Keeping the heat at low, add in whisked eggs.
  4. Take a wooden spoon or spatula and start mixing the eggs.
  5. About 2 minutes in, add the smoked salmon.
  6. Keep cooking and scrambling the eggs.
  7. Another minute in, add 2/3rds of the feta.
  8. Cook until the eggs are cooked and the feta melted.
  9. Plate it, season and sprinkle the remaining feta on top.



Spicy (Canned) Salmon Roll

Whoa, whoa, whoa. Hold up here? You can put canned fish into sushi? You mean, I can enjoy sushi without the mess and fuss? Yes. Will it taste great? Sure.

This is a great recipe to whip up when you don’t have time to watch the cooking temperatures or when you can’t be bothered to stir the potion clockwise three times before adding the lace wings- whoa, sorry. That’s a whole ‘nother game.

What I’m trying to say is… this is perfect after-work no-hassle dinner.

You interested? Of course you are, you busy-bee. Let’s get cracking.

First, you’re going to have to find some short or medium grain white rice. Don’t succumb to the ‘sushi rice’ gimmick- it’s the same thing. Just find whatever is the cheapest.

If you have a rice cooker, go ahead and cook the sticky rice in that.

If you don’t have a rice cooker, this is what you gotta do.

Sushi Rice

  • 2 1/4 cups short or medium grain rice
  • 3 cups of water
  1. ¬†wash the rice. You know you’re done when you fill the bowl up with water and you can still see the rice underneath.
  2. Place the rice in a saucepan and fill with water, let it stand for 30 minutes.
  3. Cover and bring to boil over high heat, reduce to low and lit simmer for 15 minutes. Remove and allow it to cool for ~5 min.

Get all that? Good. It’s easy. No worries.

While the rice is resting, cooking and cooling, prepare the salmon (or tuna) and the other fillings.

Spicy Salmon Filling

  • 1 can (140 g; 5 oz) salmon; liquid drained
  • 2 tablespoons mayonnaise (you don’t want it to be too runny, but add more if you like)
  • 3 tablespoons red pepper/chili paste (more/less depending on taste preference)
  • ~1 teaspoon chili oil (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon sesame oil
  • onions, diced (optional)
  1. Mix all the ingredients together
  2. Taste and adjust as necessary for heat
...I promise it tastes better then it looks.

…I promise it tastes better then it looks.

Check on your rice, how’s it doing? Good?

Alright, time to prepare the amazing sushi rice vinegar / sugar mix of magic.

Rice Vinegar / Sugar Mix of Magic

  • 1/4 cup rice vinegar
  • 1/4 cup white sugar
  • 1 1/4 teaspoon salt
  1. Mix everything together until sugar is dissolved.
  2. Don’t add it to the rice yet!!!

I take it your rice isn’t done yet? Time to raid your fridge for the rest of the ingredients!

I chose to add carrots, green onions, and pickles to my sushi. I’m sure some sesame seeds sprinkled in there would add a great crunch, too. Look in your own fridge for anything you need to use up before it expires, or something that would taste good. Perhaps make an omelet?

Finally, the rice is done! Time to put everything together.

Spicy (Canned) Salmon Roll

  • Sushi Rice
  • Rice Vinegar / Sugar Mix of Magic
  • Spicy Salmon Filling
  • Other filling
  • nori sheets
  • bowl with some water
  1. Mix the rice vinegar/sugar mix with the sushi rice when it’s done.
  2. Take out a rice paddle or spoon with water, and scoop some rice onto the rough side of the nori sheet.
  3. Spread out the rice until it’s a layer of rice thick. Leave about 2 cm of the upper region uncovered. Put some water on this uncovered nori part to act as glue.
  4. Place your filling at the bottom edge.
  5. Roll up from the bottom edge, squeezing as you go.
  6. Repeat until you use everything up
  7. Cut the roll into sushi-sized pieces, arrange, eat and be merry!
Prepare to rock and ROLL....Get it?

Prepare to rock and ROLL.
…Get it?



What is your favorite sushi recipe and/or combination? I would love to hear it!

Chocolate Chip Breakfast Cookie

Guys, my jaw is on the floor right now. You will NOT believe what just happened.


I have been trying to eat well/’clean’, for the past couple of years; it’s still a struggle and a process to find alternatives for refined/processed food, but it’s happening. So, I read about “2 ingredient cookies” by Blogilates (a totally awesome blog, BTW). It sounded too awesome to be true — and, in some respects, it was. The first time I made them, they were mushy and had this weird banana after taste (surprise, surprise?). They were okay, but they weren’t enough for me to give up ‘normal’, full fledged cookies.

Today, I read about reports talking about the dangers of processed white sugar. Apparently, it’s horrible*. I knew that, but now studies are directly linking it with some serious conditions (eg. diabetes, and heart disease). So… I decided to tackle the Blogilates recipe again.

I used her recipe as a base – and I think it’s perfect for that. You have the banana which acts as the glue, and the oats which act like the flour. From that stage, you can add ANYTHING you want!

So, I decided to go and take 1/2 a banana and 1/2 cup of oats together. I then added 1/4 teaspoon cinnamon, and a dash of vanilla extract.

That should give it some flavor, but then I remembered how the cookies were a bit soft, and I like crunchy cookies! So I went into our cereal cardboard and got some cereal that had bran flakes, puffed oats etc. and mixed it in. I also remembered that we had sunflower seed butter and decided to add that in to deepen the flavor (I’m sure peanut butter would work the same way).

This is the cookie 'batter'.

This is the cookie ‘batter’.

Finally, I added in a few chocolate chips because I’ve been craving chocolate and knew I would binge on it if I prolonged the torture any longer.

I plopped the (six) cookies on aluminum foil and slipped it into a toaster oven set, preheated 350F, for 20 minutes.

Off they go!

Off they go!

And… Ta-Dah!

The final product!

The final product!

Totally different from the first time, these were crunchy and the cinnamon and vanilla gave it fragrance. The banana was totally hidden and just acted as a binder. (If you don’t want them crunchy, bake for less time.)

Now… here comes the amazing bit.

My brother and his friend are over at my house, playing on the computer downstairs. They paddle upstairs and go into the kitchen looking for chips, cookies and pop. Forcing my brother to eat a salad or oatmeal is like pulling teeth. I told them to try the cookies I made, and they went “okay!”.

them: “Are these homemade?”

me: “yes”

them: “Are they fresh?”

me: “just took them out 2 minutes ago”

(I love how they have such qualifications for the food they eat…)

and then….

“Wow! These are great!”

My eyes went like this: O.O. I thought they were great, a good alternative to ‘normal’ cookies, but definitely not something I saw my brother eating.

I asked them, “you know these are healthy right?”

They both looked at me, “No, but it doesn’t matter… they’re good. Where are the rest?”

(Here I admit that I ate 4 of the 6 and they only had 1 each.)

Then… They asked me to make more.

WHOA. Okay, this is a keeper.

So, I urge you to try and experiment with the base, add in whatever you feel would make them good. You might surprise yourself (and others!).

Cookie Base

makes 1 dozen

  • 1 cup oats
  • 1 banana
  1. mash the banana
  2. mix in the oats
  3. bake on an aluminum sheet, in a preheated 350F oven for 15-20 minutes (closer to 20 minutes for crunchy cookies, and closer to 15 minutes for soft cookies)

Here’s my variation:

Chocolate Chip Breakfast Cookie

makes 6 cookies

  • 1/2 banana
  • 1/2 cup oats
  • 1 teaspoon (any nut) butter
  • 1/8 cup cereal (e.g. puffed rice, bran etc) (optional)
  • 1/4 teaspoon cinnamon
  • dash of vanilla extract
  • chocolate chips
  1. mash the banana
  2. add in the vanilla extract and cinnamon, mix
  3. add in nut butter, mix
  4. add in oats, mix
  5. add in cereal, mix
  6. add in chocolate chips, mix
  7. put on aluminum foil and place in a preheated 350F oven
  8. bake for 15-20 minutes (closer to 20 minutes for crunchy cookies, and closer to 15 minutes for soft cookies)

Have you experimented with a recipe like this? What did you come up with?


*great article, with sources to relevant studies

Mama’s Sour Cherry Pie

Welcome back everyone!

I see I have managed to catch your attention with my Selfish Shepherd’s Pie recipe, and I know you’re craving for more!

This recipe is right from my mothers noggin. She is a major, MAJOR role in my life! I would not be remotely interested in cooking if not for her. My mom, and my grandma, cook meals everyday so I have grown up in a home cooking environment!

My mom created this quick and easy pie ‘na glaz’ ; which means: by eyeballing it.
That is completely different from how I cook right now; I’m like a chemist, I usually follow recipe instructions to the letter. My mom? “A sprinkle of this, a dash of that… Maybe more of this…”. She is a GENIUS in the kitchen, I don’t understand how she does it! I hope I will be as good as her one day, but I’m still developing my flavor profiles and palate.

Anyways, on with the show!

Getting ready…

First of all, gently whisk the oil, eggs and milk. The mixture should look like the above picture. Just a bit frothy.

Next, sift your dry materials and drop it into the liquid mixture.


Now, and this is important, gently fold the ingredients together. DO NOT rigorously mix. Trust me, it doesn’t work out. The batter should be sticky by the end of your delicate mixing of the ingredients. When you’re done, pour about 1/2 to 2/3 of the batter into a 9.5″ square silicon or a lightly greased pan (but, silicon works best I find).

You’re almost done! Didn’t I say this was very quick? From here, place your sour cherries in a layer on top of the batter.

Look at all those glistening cherries…

Finally, pour the rest of the batter on top.


Pop this baby into a preheated 350F oven and wait in anticipation!

This piece was dressed up with sugar for the shoot!

Now, appreciate this shot. I had to wrangle it away from my families hands to get it. Do you notice the pie is half gone? Yeah.

You know what other shot I appreciate a lot? This one:

Aren’t I pretty?

Why? Because my mom spent 1 hour taking shots of this poor piece. It was very funny coming upstairs and seeing her inches away from the pie taking pictures, making sure the lighting is correct and so on. See, she’s very into the whole blogging thing and is helping me out a lot. Thanks mom for this great picture!


  • 6 tablespoons canola oil
  • 2 eggs
  • 1/2 cup milk
  • 6 tablespoons sugar
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • sour cherries*
  1. Preheat the oven to 350F.
  2. Whisk the liquid ingredients very gently in a bowl.
  3. Sift the dry ingredients together and delicately fold them in with the liquid ingredients. The ingredients are mixed when batter is uniform and sticky.
  4. Pour out 1/2 to 2/3 of the batter into a 9.5″ square silicon pan and top with one layer of sour cherries.
  5. Pour the rest of the batter on top of the cherries.
  6. Place it in the middle rack of the oven.
  7. The top should be golden, and when pierced with a knife, it should come out clean. This will take about 30 minutes.

*the sour cherries we used were¬† in a bucket, pitted, and called “red tart cherries”. Generally, fresh cherries that are too sweet don’t turn out too well. Make sure you buy sour cherries. And don’t forget to pit them if they are fresh cherries!

I really hope you enjoy making, serving and eating this delicious pie! My mom had to make it twice last weekend because it kept being gobbled up. And it was still all gone on Monday. She joked that it should be called: “Gone-in-30-minutes pie”, and I honestly agree!

Have a great day everyone!