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Recipe: Breakfast Porridge with Soft Egg and Pea Shoots

recipe

Ingredients

  • 2 medium shallots, peeled, halved through root
  • 1 1” piece ginger, peeled, crushed
  • ½ cup brown rice, rinsed well
  • ½ cup red quinoa, rinsed well
  • ¼ cup low-sodium soy sauce
  • Kosher salt, freshly ground pepper
  • 2 ounces young leafy pea shoots
  • 4 large eggs, room temperature
  • 2 teaspoons toasted sesame oil, divided
  • 2 radishes, thinly sliced
  • Chopped unsalted, dry-roasted peanuts, fresh cilantro leaves, and sliced scallions (for serving)

Directions

  1. Bring shallots, ginger, rice, quinoa, and 8 cups water to a boil in a large saucepan, reduce heat, and simmer, stirring often after the first hour of cooking to prevent sticking, until mixture is thick like porridge and rice is very soft (should be starting to breakdown), 1 ½–2 hours. Stir in more water as needed to achieve desired consistency.
  2. Discard shallots and ginger and stir in soy sauce; season with salt and pepper. Add pea shoots and cook just until shoots are wilted and tender, about 2 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil 6 minutes (exactly), then transfer eggs to a large bowl of ice water. Let cool and peel.
  4. Serve porridge, drizzled with oil and topped with soft-boiled eggs, radishes, peanuts, cilantro, and scallions.

Nutrition Facts:

Servings Per Recipe, Calories (kcal) 300 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 215 Carbohydrates (g) 41 Dietary Fiber (g)  3 Total Sugars (g) 2 Protein (g) 13 Sodium (mg) 590

Click HERE for more information about the recipe.

Tips for Finding the Right Seller

Image result for home seller

The best seller is one who is highly motivated. A highly motivated seller is more likely to sell at a price that is less than his or her house is actually worth. And it matters that you find out why. Learning the reason why can help you get the price you want and help the seller get what they want: a timely sale.

When given the opportunity to meet with sellers, ask them why they are selling. The reason could be anything, such as a job change to a new location or financial problems. If you can solve their problem, whether it is cash related or time related, do so. For example, if the sellers are highly motivated because they need to move quickly, give them a fast sale – and a lower price. If you can make an offer, even a low one, that gives them cash in a short time, they are more likely to accept.

There are also some sellers that you should avoid. Not every seller is as genuinely motivated as they make themselves to be. Some possible hints:

Image result for motivated home seller

  • they stall on having the home appraised or inspected
  • they are unable to clear up liens against their property
  • they do not own 100% of their property
  • they push back the move-out date
  • they do not have a replacement property or back up plan
  • etc.

It is impossible to find the perfect seller. But it is possible to find out which sellers are legit and which ones aren’t.

Recipe: Mango-Chicken Tinga

Mango-Chicken Tinga

Ingredients

  • sweet onion, cut into wedges
  • mango, halved, seeded, peeled, and diced
  • pounds chicken thighs, skin removed
  • 1 1/2 teaspoons ground chipotle chile pepper
  • cloves garlic, minced
  • teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 14 1/2 – ounce can fire-roasted diced tomatoes, undrained
  • 14 1/2 – ounce can reduced-sodium chicken broth
  • cup mango nectar
  • Hot cooked rice
  • Fresh pineapple wedges (optional)
  • Lime wedges (optional)
  • Sliced green onions (optional)
  • Mexican crema (optional)

Directions

  1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
  2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
  3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Nutrition Facts:

Servings Per Recipe 6, Potassium (mg) 477, sodium (mg) 789, Fat, total (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, carb. (g) 42, Thiamin (mg) 0, pro. (g) 22, vit. C (mg) 33, vit. A (IU) 1361, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 1, Folate (µg) 85, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 86, Niacin (mg) 7, cal. (kcal) 296, sugar (g) 16, iron (mg) 3, fiber (g) 3, calcium (mg) 61

Click HERE for more information about the recipe.

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