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Crab, Fava Beans and Eggs Skillet

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Cooking for one is very different then cooking for a whole family. You have to make sure that the food you are making will be appreciated by everyone at the table, because it is a time when everyone comes together to share a meal and everything that comes with it. I get a lot of questions from people who cook for their families, asking me to make kid friendly recipes and the likes.

To be honest, I don’t know what kid friendly recipes are? If this means I need to come up with variations of fried chicken and sweet spaghetti, no thank you. I say this because all of my friends and i grew up in households where we were always made to try new things, so we grew up liking everything and never saying no to properly made food that was prepared with love.

A child will only start saying “ew whats that?” or complain “ I don’t want that, I want McDonalds” (the number of times I’ve heard this …), once he/she has been exposed to the idea of that dish by other kids.

Of course there are times where certain kids will really not like the taste of certain ingredients (spinach and the likes) but at least they tried it and made their own opinion about the ingredient.

All of this to say really that, all the recipes I make could be “kid friendly” or “family friendly” the only thing that differs, is that I give you one plated whole dish, I don’t give recipes for a main, a side, a salad, etc… for the sole fact that I believe the more food you have on a table, the more people will eat, even if they are not hungry. I believe in plated dishes because they limit your conception of hunger. However, if you are celebrating or having a nice Sunday lunch, go for it, enjoy multiple dishes.

We received large Fresh crabs the other day. Now, when you have a product that is so fresh and beautiful you want to do the absolute least to it.

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So I made a large pot of fish stock (fish bones, leeks, onion, ginger, garlic, tomato paste, salt, pepper, lemons, chilli, galangal, water, boil for 40mins) and just cooked the crabs (without overflowing the pot) in batches for 12 mins at high fire and then off the fire for 10 mins. They came out absolutely gorgeous.

The next day I had leftovers. I had 30mins for lunch before I went back to work. Realised that I needed something for the blog. Shot and ate.

This applies to you whether you cook for yourself or your family, when you go shopping, sometimes its hard to finish everything in one go, so buy ingredients that you know how to extend and use in more than one dish. Here is one example.

Fava Bean, Egg and Crab Skillet

Fry one whole chopped onion, with 3 cloves of garlic in olive oil, add in 2 handfuls of fresh spinach and ½ cup of crushed tomatoes. When wilted add in 2/3cup of fava beans. Transfer to a size appropriate skillet, season, make two wells and place two eggs inside. Cover with 2tbsp of freshly grated parmesan cheese, a tbsp. of fresh chopped parsley and cook at 300f. in the oven for about 15-20mins or until the egg whites are cooked. Before serving top off with a couple of tbsps. of crab and a tbsp. of ricotta, pepper to taste.

So thats 2 recipes, for one ingredient!

3 COMMENTS

    1. DJ Yabis | Dream Euro Trip February 25, 2013 at 10:02 am

      Awesome! I love crabs and can eat them all the time. Is this recipe your own or a reinvention? You’re so creative!

    Reply
    1. elizarmahipus February 26, 2013 at 11:04 am

      I love crabs…. I envy your writing. I envy your cooking…:-)

    Reply
    1. Olivr February 27, 2013 at 5:07 pm

      oh, the crab ;)

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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