Chanterelle mushroom fried eggs

It's chanterelle mushroom season and I was able to pick up some wild chanterelle for a good price at the farmer's market. I decided to make pan fried eggs with it. Chanterelle is only in season for a short period during the year so you can always substitute it with other types of mushroom such as Shitaki or cremini.

Ingredients:
1/2 lb of chanterelle or other mushroom, clean and sliced
1/4 cup of chopped chives or green onion
4 to 5 eggs (I used 3 large whole eggs plus 3 egg whites left over from making ice-cream)
1 clove of garlic, minced
1/2 to 3/4 teaspoon of salt
dash of pepper

Steps:

1.  Add a bit of cooking oil to a heated pan and cook the minced garlic until golden brown.
2. Add the mushroom and cook for a few minutes.
3. Add the green onion and cook down the liquid coming out from the mushroom. Turn off heat.
4. In a glass bowl, scrambled the eggs, added the mushroom, salt, pepper and drizzle a bit of oil to the mixture.
5. Add some oil to a clean, heated pan.
6. Pour in half of the egg and mushroom mixture.
7. Cook for a few minutes until one side is almost cooked through.
8. Flip the egg and cook the other side for another minute or so.
9. Repeat steps 5 - 8 for the other half of the egg mixture.

Makes 2 ~ 3 servings.

Nutritional info:

This delicious golden orange mushroom has a fruity fragrance and is high in Vitamin C & D, as well as potassium. Eggs are high in protein, Vitamin B2, Vitamin B5, Calcium, and essential amino acids

Salmon baked two ways: sundried tomatoes and garlic & curry seasoning

Salmon is low in fat, delicious, and high in omega 3 acids. I got a large fillet of salmon and decided to bake it two ways.

Ingredients:

A large salmon fillet

2 to 3 cloves of garlic

4 pieces of sun dried tomatoes (either the dried ones or ones soaked in oil are fine)

Salt and pepper to taste
Curry seasoning

Steps:

1. Pre-set the oven to 325F.
2. Put the cleaned salmon steaks or fillet on a large piece of aluminum foil that has been thinly coated with oil.
3. Add salt and pepper to the salmon accordingly to taste.
4. Add curry seasoning to half of the fillet
5. Finely minced the garlic and finely cut the sun dried tomatoes into small stripes. Add the garlic and the tomatoes on top of the other half of the salmon fillet
6.  Drizzle some grape seed oil on top of the garlic and sun dried tomatoes
7. Bake the fish in the oven for 20 to 25 minutes. 

Bean curb with dried scallops and mushroom

Bean curb is made from soy beans. It's the skin that forms on top when the grounded soy beans are cooked to make soy milk. Like tofu, it doesn't have much taste but takes added flavour very well.  You can buy bean curb in a lot of Chinese stores. For folks that live in Canada, you can buy packages of them from T&T supermarket or places that specialized in soy bean products. One thing to keep in mind is that it only lasts 2 to 3 days in the fridge if uncooked as there's no preservatives in the product.  I make this dish regularly because it is healthy, simple and delicious. This dish can be easily made vegetarian if the dried scallop is left out.

Ingredients:

1 package of fresh bean curb
1 package of enoki mushroom
1 red sweet pepper
1 green sweet pepper
2 dried scallops (soak overnight)
1 clove of garlic

3 tablespoons of corn starch (only needed if you are not using a non-stick pan)

1.5 tablespoons of soy sauce

salt and pepper for seasoning the mushroom

3/4 teaspoon of  corn starch

1/2 teaspoon of sugar

dash of pepper

Steps:

1. Break the two scallops into small threads and them with about 1/2 cup of water for about 15 minutes. You can let it cook while you do the following steps.
2. Skip this step if you are using a non-stick frying pan. If you use a cast iron or stainless steel pan like me (to avoid the Teflon which causes cancer), you need to coat the bean curb pieces with a bit of corn starch to prevent them from sticking to the frying pan. Put the 3 tablespoon of corn starch in a medium size plastic or glass container. Add the bean curb pieces in one by one so they don't stick together. Cover the lid and shake for a few seconds so all the pieces are coated with a thin layer of corn starch. 
3. Cut of the end of the enoki and separate them a bit. Clean the sweet peppers and slice them thinly.
4. Add a bit of oil to the pan until the whole surface of the pan is covered. When the pan is heated, put the bean curb pieces in and pan fry them for a few minutes until they are slightly golden brown. Turn them and cook the other side for another few minutes. Scoop out the bean curb onto a plate.
5. Add a bit more oil to the pan and add in the finely mined garlic, mushroom, sweet peppers and the dried scallop. Stir fry them for a few minutes. Season them with salt and pepper and put them in a separate plate
6. Mix 3/4 teaspoon of corn starch, the soy sauce, sugar and about 1/2 cup of water in a small bowl and add it to the frying pan. When the sauce starts to boil and thicken, add in the bean curb and make sure that all the bean curb pieces are nicely coated with the sauce. Now add in the mushroom and dried scallop. 
7. Makes 4 servings.

Nutrition info:

Soy bean is high in protein, vitamins, calcium, iron, magnesium, phosphorus and other minerals. Enoki  mushroom is high in fiber and antioxidants. Sweet peppers are high in Vitamin C and Vitamin B6