I've been having issues with breakfast lately. I usually don't have time for something fancy, plus I want something healthy and filling. In the summer, it's often Greek yogurt and fruit and in the winter it's often oatmeal. Lately, I've been having the same breakfast (well, 3-4 times per week):
Oatmeal (with cinnamon and brown "sugar")
Apple with about a tablespoon of peanut butter
It's tasty and I end up not getting hungry until noon. Plus, it's super fast. I used to combine it all: dice apple and microwave it with cinnamon and sugar, add oatmeal and peanut butter. But, dicing the apple took time. And I got bored.
The new problem: I am SO bored with oatmeal. But it's SO fast. I love eggs for breakfast but I've been having trouble getting out of bed in the morning so I never want to take the time.
Today: I took the time. And it was worth it.
I made 1 serving of egg product and put in 1 oz of goat cheese. I made it in my little egg pan (which I love) and it was perfect. I had it with a mini rye muffin that we made on Sunday and ate a grapefruit along with it. Lovely. And I'm not getting hungry!
Will be happy to take suggestions for other exciting breakfast options...
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Wednesday, March 9, 2011
Monday, March 1, 2010
Saturday Night Fiesta Dinner
I'm training for a 10 mile race coming up in April and have been going on long runs. Saturday morning, while running 7 miles (!!!!) I had plenty of time to think about food, which is the only reason I run. We had some leftover mini potatoes that needed to be used and what better way to make potatoes than in Tortilla Espanola. So The Pedant and I had a Spanish/Mexican dinner that was fantastic.
Tortilla Espanola
I sliced the potatoes very thin. We sauteed them up with 1/2 a vidalia onion and a bunch of garlic in (too much - my hand slipped!) olive oil. Sadly, it was not Spanish olive oil like Jose Andres would have liked, but whatever. We let that cook until the potatoes got cooked and the onions browned really nicely. We then used egg beaters to make a tortilla. Sadly, it didn't flip as well as hoped, but it was super tasty.
Jicama Avocado Salad
While looking for food for the week, TP passed this salad recipe in the best salad cookbook and wondered why we hadn't made this salad yet. We decided it was similar to the "Spanish" theme and cooked it up. It was very simple - chopped jicama, chopped avocado, cilantro, red onion, lemon juice, olive oil. It was really amazing.
Dinner was just lovely. We bought some Ben and Jerry's light Phish Food which made it even better.
Tortilla Espanola
I sliced the potatoes very thin. We sauteed them up with 1/2 a vidalia onion and a bunch of garlic in (too much - my hand slipped!) olive oil. Sadly, it was not Spanish olive oil like Jose Andres would have liked, but whatever. We let that cook until the potatoes got cooked and the onions browned really nicely. We then used egg beaters to make a tortilla. Sadly, it didn't flip as well as hoped, but it was super tasty.
Jicama Avocado Salad
While looking for food for the week, TP passed this salad recipe in the best salad cookbook and wondered why we hadn't made this salad yet. We decided it was similar to the "Spanish" theme and cooked it up. It was very simple - chopped jicama, chopped avocado, cilantro, red onion, lemon juice, olive oil. It was really amazing.
Dinner was just lovely. We bought some Ben and Jerry's light Phish Food which made it even better.
Wednesday, February 17, 2010
Cooking with Fruit
I've been having a cooking with fruit obsession lately. I think some of it has to do with the fact that fruit is abysmal during the winter that I want the sweetness of it without having to eat sub par fruit. The Pedant and I were in Costco this weekend and found a GIANT bag of apples at a fairly good price. The apples aren't bad - they have some brown spots - but how many apples can a girl eat?! I want me some cantaloupe, peaches, nectarines, pineapple, grapes, and more!
So what have I been doing with said fruit? I have put oranges in salads (a trick I learned from eating a salad at a Lebanese restaurant). I made a wheat berry salad with cabbage from Bittman and took his advice and added in an apple. And this morning, I made myself my new favorite omelet.
[Begin Back Story]
In November, I was in Cambridge, MA for a wedding of a dear, dear friend, Smel. Smel's wedding began at 11 and TP and I needed to get breakfast someplace. Another dear, dear friend, RGM, was staying in the hotel with us and using a combo of her trusty iPhone and wily skills, took us to Zaftig's. We got there early and were seated immediately. (That seems to be a rarity because when we left at 10 there was already a line out the door.) Zaftig's immediately brought me back to the Jewish delis/diners of my youth and I had an incredible omelet made with a lot of cheddar cheese and an apple. I thought it was the perfect combination ad instantly fell in love with the omelet. I tried to recreate it once, which worked out really well. TP made a great suggestion: saute the apples first.
[End Back Story]
I decided to take TP's advice and saute the apples. I was a bit too guilty to do it in butter, but I bet that would have been great. I made some additions. First, I chopped up a few tablespoons of red onion and sauteed them in cooking spray. Then I added a chopped up apple and some salt and let it cook. I then put in a few handfuls of baby spinach and let that wilt to perfection. I took the fruit and veggies out of the pan and cooked up some egg beaters. I then put in a few cubes of reduced-fat cheddar and let that get melty. I added in my filling which was waaaaaay too much for the omelet, but warmed everything together and attempted to fold the omelet. It came out PERFECTLY. A cheesy, sweet/salty combo that made my day.
So what have I been doing with said fruit? I have put oranges in salads (a trick I learned from eating a salad at a Lebanese restaurant). I made a wheat berry salad with cabbage from Bittman and took his advice and added in an apple. And this morning, I made myself my new favorite omelet.
[Begin Back Story]
[End Back Story]
I decided to take TP's advice and saute the apples. I was a bit too guilty to do it in butter, but I bet that would have been great. I made some additions. First, I chopped up a few tablespoons of red onion and sauteed them in cooking spray. Then I added a chopped up apple and some salt and let it cook. I then put in a few handfuls of baby spinach and let that wilt to perfection. I took the fruit and veggies out of the pan and cooked up some egg beaters. I then put in a few cubes of reduced-fat cheddar and let that get melty. I added in my filling which was waaaaaay too much for the omelet, but warmed everything together and attempted to fold the omelet. It came out PERFECTLY. A cheesy, sweet/salty combo that made my day.
Sunday, January 31, 2010
Busy Cooking Weekend!
Yesterday afternoon, after a trip to the store, The Pedant and I spend a snowy afternoon cooking up a storm. We made a fantastic dinner plus lots of food for the week. Now that I'm back in school and coming home late and TP working long hours again, we needed to make sure we have lots of extra food on hand. Going out to eat is fun, but not worth wasting the money or calories for sub-par lunch options!!
So here's a round up of the great food we cooked for the week:
Cauliflower Salad from everyone's favorite Monk. It was basically easy - steam cauliflower (we just boiled it in some water since we had it boiling for some later), put it in a bowl with hard boiled eggs, shallots and capers. Make a tasty dressing with hazelnut oil, EVOO, dijon, white wine vinegar and tarragon (which we didn't have so we used herbs de provonance). I tasted it and it was really good. I think it will get better in the next few days in the fridge.
Southwest Egg Muffins from Pinch My Salt. I found this recipe a while ago and printed it out. I decided to make some egg cups for freezing for quick, easy breakfasts or lunches. Like a mini fritata! I hadn't tried this recipe but it came out well. I did use less eggs but I think it came out fine. I bought egg substitute (because 8 whole eggs just seemed grotesque for someone who grew up eating mostly egg whites!) and misread the bottle so I used 4 egg's worth. I think it was fine.
Veggie Egg Cups from Slashfood. I made this last year and enjoyed it. This year it worked well too. (Although harder to get the muffin tins cleaner than I remembered!!) The cups were a little runnier when we took them out of the oven but still looked tasty.
Saturday Night Italian Feast!!
Dinner was a great feast complete with leftovers for the week. I decided to make stuffed shells which I never had before. They turned out well. I mixed some ricotta cheese with frozen spinach and stuffed the shells with that. (Note: I will need more than one tub of ricotta and 1 box of spinach next time...) I made a really simple tomato sauce and topped them with just a bit of mozzarella cheese. The only problem was that the shells broke in the box so we were left with lots of pieces. Solution: Appetizer of broken shell pieces with some EVOO, Parmesan, sea salt and red pepper flakes.
We made 2 salads: orange and red onion salad which I love. It's sweet and sour and savory and salty. And easy: just use rounds of oranges and slices of red onions, place on platter (or our case, rectangular container for easier clean up), drizzle with EVOO and sea salt. The other was from the best monk and was a Venetian Gorgonzola Salad. It made a lot so we have plenty left over. It was arugula, endive, radicchio, frisse, granny smith apples, walnuts, Gorgonzola and a dijon-based dressing. It was perfect. Elegant and classic.
We also made lunch yesterday from last week's Minimalist column: the fried rice. It was simple and perfect and delicious. Definitely becoming part of the rotation.
So here's a round up of the great food we cooked for the week:
Cauliflower Salad from everyone's favorite Monk. It was basically easy - steam cauliflower (we just boiled it in some water since we had it boiling for some later), put it in a bowl with hard boiled eggs, shallots and capers. Make a tasty dressing with hazelnut oil, EVOO, dijon, white wine vinegar and tarragon (which we didn't have so we used herbs de provonance). I tasted it and it was really good. I think it will get better in the next few days in the fridge.
Southwest Egg Muffins from Pinch My Salt. I found this recipe a while ago and printed it out. I decided to make some egg cups for freezing for quick, easy breakfasts or lunches. Like a mini fritata! I hadn't tried this recipe but it came out well. I did use less eggs but I think it came out fine. I bought egg substitute (because 8 whole eggs just seemed grotesque for someone who grew up eating mostly egg whites!) and misread the bottle so I used 4 egg's worth. I think it was fine.
Veggie Egg Cups from Slashfood. I made this last year and enjoyed it. This year it worked well too. (Although harder to get the muffin tins cleaner than I remembered!!) The cups were a little runnier when we took them out of the oven but still looked tasty.
Saturday Night Italian Feast!!
Dinner was a great feast complete with leftovers for the week. I decided to make stuffed shells which I never had before. They turned out well. I mixed some ricotta cheese with frozen spinach and stuffed the shells with that. (Note: I will need more than one tub of ricotta and 1 box of spinach next time...) I made a really simple tomato sauce and topped them with just a bit of mozzarella cheese. The only problem was that the shells broke in the box so we were left with lots of pieces. Solution: Appetizer of broken shell pieces with some EVOO, Parmesan, sea salt and red pepper flakes.
We made 2 salads: orange and red onion salad which I love. It's sweet and sour and savory and salty. And easy: just use rounds of oranges and slices of red onions, place on platter (or our case, rectangular container for easier clean up), drizzle with EVOO and sea salt. The other was from the best monk and was a Venetian Gorgonzola Salad. It made a lot so we have plenty left over. It was arugula, endive, radicchio, frisse, granny smith apples, walnuts, Gorgonzola and a dijon-based dressing. It was perfect. Elegant and classic.
We also made lunch yesterday from last week's Minimalist column: the fried rice. It was simple and perfect and delicious. Definitely becoming part of the rotation.
Wednesday, December 16, 2009
Because This Blog Is Named That Way
The "no-knead" bread last night, with a substitution of one cup whole wheat flour for all-purpose, was very tasty, especially with a reheat of the vegetable soup from Sunday with the addition of a cup of water and 4 oz. Barilla Piccolinni® tiny pastas.
But today I want to make my own tonic water, because the Washington Post tells me I can. The only challenge? The Sherbs prefers diet tonic water.
So, the next question is, will Splenda® work? It needs to become a syrup. McNeil Nutritionals, the makers of Splenda® and possibly the sibling company of a pharmaceutical firm I used to sue all the time (nothing you need to worry about), says that it works in caramel sauces, but it dissolves and browns quickly.
Am I up to the challenge? I think so.
Now I just need gin. Or the Post's suggestion, homemade spiced rum.
Oh, also, while I'm also blathering about bread, cooking a fried egg in between pieces of sage bread (couldn't cut a hole in it) in a pan filled with cooking spray and paprika, with a sprinkle of red pepper flakes and sea salt, tastes awesome.
But today I want to make my own tonic water, because the Washington Post tells me I can. The only challenge? The Sherbs prefers diet tonic water.
So, the next question is, will Splenda® work? It needs to become a syrup. McNeil Nutritionals, the makers of Splenda® and possibly the sibling company of a pharmaceutical firm I used to sue all the time (nothing you need to worry about), says that it works in caramel sauces, but it dissolves and browns quickly.
Am I up to the challenge? I think so.
Now I just need gin. Or the Post's suggestion, homemade spiced rum.
Oh, also, while I'm also blathering about bread, cooking a fried egg in between pieces of sage bread (couldn't cut a hole in it) in a pan filled with cooking spray and paprika, with a sprinkle of red pepper flakes and sea salt, tastes awesome.
Friday, September 25, 2009
Spanish Dinner! Ole!
We've been receiving plenty of potatoes from our lovely CSA. 2 weeks ago I made potato leek soup (which, I found out after the fact that I was following the recipe wrong. It calls for 2 32-oz cartons of chicken stock (I substitute veg stock of parve chicken bullion) but I have always used just 32 ounces. And it comes out thick and delicious. I'm not going to change it because I like it thick but it now is a bit less healthy since there are more potatoes per serving, but potatoes are a healthy starch and blah blah blah...I digress...).
We now have plenty since we have 2 week's worth of potatoes so we used about 2 pounds last night as part of our Spanish dinner to remind us of our lovely honeymoon in Spain. So we made a tortilla espanola and mushroom paella.
The tortilla espanola was nearly 2 lbs of potatoes, 3 onions and 3 eggs (we used egg substitute) and was really simple. Now, I didn't fry in 18 oz (!!!!) of oil like the recipe told me to, but I sauteed the onion and potatoes in a few tablespoons of EVOO for a while until they were cooked through. In retrospect, I should have left it a bit longer to brown the onions more. I added lots of salt and pepper (maybe too much salt) and it was tasty. Then instead of more oil I sprayed the pan with Pam and added the eggs and potato-onion mixture (I pre-mixed them in the bowl and the heat of the potato-onion mixture started cooking the eggs which was kind of cool!) and cooked it on one side. It held together well when I (well, OK, The Pedant) flipped it and it was fairly evenly brown. The other side was also fairly brown, but fell apart when I tried to put it on a plate. Nonetheless, it was SO TASTY.
TP made the mushroom paella. It was (of course) a Mark Bittman recipe from the glorious How To Cook Everything Vegetarian and just really lovely. We used brown rice that TP pre-boiled (as per Bittman's suggestion) and baby bella mushroom caps. It was perfectly cooked. It was warm and delicious and tasty.
To top it all off for a great evening, we each had a square of Lindt 70% dark chocolate. All while watching the last hour of the BBC Pride and Prejudice. A perfect evening in my book.
We now have plenty since we have 2 week's worth of potatoes so we used about 2 pounds last night as part of our Spanish dinner to remind us of our lovely honeymoon in Spain. So we made a tortilla espanola and mushroom paella.
The tortilla espanola was nearly 2 lbs of potatoes, 3 onions and 3 eggs (we used egg substitute) and was really simple. Now, I didn't fry in 18 oz (!!!!) of oil like the recipe told me to, but I sauteed the onion and potatoes in a few tablespoons of EVOO for a while until they were cooked through. In retrospect, I should have left it a bit longer to brown the onions more. I added lots of salt and pepper (maybe too much salt) and it was tasty. Then instead of more oil I sprayed the pan with Pam and added the eggs and potato-onion mixture (I pre-mixed them in the bowl and the heat of the potato-onion mixture started cooking the eggs which was kind of cool!) and cooked it on one side. It held together well when I (well, OK, The Pedant) flipped it and it was fairly evenly brown. The other side was also fairly brown, but fell apart when I tried to put it on a plate. Nonetheless, it was SO TASTY.
TP made the mushroom paella. It was (of course) a Mark Bittman recipe from the glorious How To Cook Everything Vegetarian and just really lovely. We used brown rice that TP pre-boiled (as per Bittman's suggestion) and baby bella mushroom caps. It was perfectly cooked. It was warm and delicious and tasty.
To top it all off for a great evening, we each had a square of Lindt 70% dark chocolate. All while watching the last hour of the BBC Pride and Prejudice. A perfect evening in my book.
Thursday, August 13, 2009
In a preGood Italian Food!
Last night, The Pedant and I cooked a really great dish from Lidia's Italy. It was really, very good. And not too complicated! The dish was Pasta alla Norma, a Sicilian specialty. We did modify things a bit but it still turned out to be amazing.
The recipe called for about a pound of eggplant fried in a cup of oil. We probably had well over a pound - maybe closer to 2 pounds - and we so didn't fry. (Sorry Lidia. I love you and your shows, but frying is just too hard for me and my waistline!) We sauteed in about 1/4 of a cup (a thin layer - but next time, maybe even a thinner layer) and it was good. Then we set a pound of whole wheat penne to boil (apparently, we couldn't find whole wheat ziti at the Teet) and made a simple sauce with canned crushed tomatoes, garlic, red pepper flakes, salt and pepper. After adding in the pasta to let it finish cooking in the sauce, we added some fresh basil (from my mini-garden, i.e., 2 small pots on the balcony with basil, parsley and chives from our CSA), about 1 cup of ricotta salata (which, I really have to say is an amazing cheese - I really love it and need to find many more ways to use it!) and then layer on the eggplant and 1 more cup of ricotta salata. And it was amazing!
TP and I had a lovely evening eating (too much, but so worth it!) Pasta alla Norma and watching Cranford - a mini series recommended by my cousins and very entertaining.
We also made another Lidia dish for dinner Tuesday, but this time from Lidia's Family Table: Cauliflower and egg salad. We liked the recipe so much we actually copied it from the TV show before we got the book (although this was the first time we made it). Very simple, very good: steamed cauliflower, hard boiled eggs, EVOO, white wine vinegar. Toss, enjoy. And we did.
The recipe called for about a pound of eggplant fried in a cup of oil. We probably had well over a pound - maybe closer to 2 pounds - and we so didn't fry. (Sorry Lidia. I love you and your shows, but frying is just too hard for me and my waistline!) We sauteed in about 1/4 of a cup (a thin layer - but next time, maybe even a thinner layer) and it was good. Then we set a pound of whole wheat penne to boil (apparently, we couldn't find whole wheat ziti at the Teet) and made a simple sauce with canned crushed tomatoes, garlic, red pepper flakes, salt and pepper. After adding in the pasta to let it finish cooking in the sauce, we added some fresh basil (from my mini-garden, i.e., 2 small pots on the balcony with basil, parsley and chives from our CSA), about 1 cup of ricotta salata (which, I really have to say is an amazing cheese - I really love it and need to find many more ways to use it!) and then layer on the eggplant and 1 more cup of ricotta salata. And it was amazing!
TP and I had a lovely evening eating (too much, but so worth it!) Pasta alla Norma and watching Cranford - a mini series recommended by my cousins and very entertaining.
We also made another Lidia dish for dinner Tuesday, but this time from Lidia's Family Table: Cauliflower and egg salad. We liked the recipe so much we actually copied it from the TV show before we got the book (although this was the first time we made it). Very simple, very good: steamed cauliflower, hard boiled eggs, EVOO, white wine vinegar. Toss, enjoy. And we did.
Thursday, July 16, 2009
Dinner for One
The Pedant had a previous engagement last night so I was on my own for dinner. And I made something amazing. (I did realize when alone I almost always make a small variation on the same dish, which I kind of already knew, but was reminded how I eat when alone while listening to last week's The Splendid Table at the gym this morning.
Lynne Rossetto Kasper interviewed the authors of a new book about people eating alone.) Regardless, this was a clear winner. And tasted so good while watching Gilmore Girls from Netflix after a nice swim.
I cooked up a little over a serving of whole wheat capellini. While boiling the water, I sauteed half a red onion in a little (too much...what can I say, I love EVOO and let my hand slip when cooking for me too often...) olive oil with some salt. I then added in a huge handful of spinach and a lot of powdered garlic and let that cook down. As Lidia Bastianich always tells me to do, I added in a lot of the pasta cooking liquid to thicken the sauce. I put it all in a bowl and sprinkled some fresh parmesan on top. Then I fried up an egg until it was just perfect - the white was on the crispy side and the yolk was runny and warm and delicious. It coated the pasta perfectly and made it creamy and fatty and amazing. The cheese got a little melty and the dish was to die for. So good.
I cooked up a little over a serving of whole wheat capellini. While boiling the water, I sauteed half a red onion in a little (too much...what can I say, I love EVOO and let my hand slip when cooking for me too often...) olive oil with some salt. I then added in a huge handful of spinach and a lot of powdered garlic and let that cook down. As Lidia Bastianich always tells me to do, I added in a lot of the pasta cooking liquid to thicken the sauce. I put it all in a bowl and sprinkled some fresh parmesan on top. Then I fried up an egg until it was just perfect - the white was on the crispy side and the yolk was runny and warm and delicious. It coated the pasta perfectly and made it creamy and fatty and amazing. The cheese got a little melty and the dish was to die for. So good.
Tuesday, March 24, 2009
The Healthy and the Oh So Unhealthy
First, the healthy. Last week, I had dinner with a friend at a very tasty Lebanese restaurant. We shared a few mezzas - grape leaves, fatteh, and she got a lamb dish and I got a dished called Baked Cheese (tangent from healthy - it was not. It was literally baked cheese. And so good.) And then we shared a Goat Cheese and Orange salad. From the website: "Mixed greens with orange, dates and walnuts. Tossed with citrus vinaigrette and Nigella seeds." It was done perfectly. Very tasty! So I've been on an orange in salad kick. Last week for a snack I sectioned an orange into some romaine lettuce with EVOO and fat free feta cheese and sesame seeds. It was perfect. Last night for a quick dinner I made a salad with shredded cabbage (that's like 2 weeks old...but still good!), romaine, baby spinach, black beans and beer (leftover), FF feta, a poached egg (my first official one! it wasn't too bad!), EVOO, wine vinegar, orange sections and some salt. It was very good. Sweet, tangy, salty, perfect.
Now, the important stuff. The Unhealthy. I love Cadbury Creame Eggs. With a passion. Because they are awesome and delicious and perfect. Just the right mix of unhealthy cream to not the best chocolate. And you get to suck out the center. I usually have one (or 2?) a year. I had one Sunday. It was perfect. Only problem: I WANT MORE! Like, an entire stack of them. I want a Cadbury bunny to lay them for me. And, I have to go to CVS to pick up a prescription for The Pedant later so I may not be able to resist...but I will try. Since I hit some frozen cookies that were lying around the freezer pretty hard last week. But, oh, such decadent cream!
Now, the important stuff. The Unhealthy. I love Cadbury Creame Eggs. With a passion. Because they are awesome and delicious and perfect. Just the right mix of unhealthy cream to not the best chocolate. And you get to suck out the center. I usually have one (or 2?) a year. I had one Sunday. It was perfect. Only problem: I WANT MORE! Like, an entire stack of them. I want a Cadbury bunny to lay them for me. And, I have to go to CVS to pick up a prescription for The Pedant later so I may not be able to resist...but I will try. Since I hit some frozen cookies that were lying around the freezer pretty hard last week. But, oh, such decadent cream!
Monday, March 9, 2009
Salad Unholy Mess
Tonight's dinner was from our monastery salad cookbook, and it was called a "salad picardie," evidently because it's from the Picardy region of France (and wholly unrelated to any spaceship captains played by Patrick Stewart).
It was also a recipe to spray stuff all over the kitchen.
First, the main ingredients were tough to toss. Shredded cabbage, thinly sliced red onion, cauliflower florets, and cubed cucumber really want to throw themselves out of the bowl as if they were lifeboat-less passengers on the Titanic rather than combine into a useful salad base.
Second, I can't peel hard boiled eggs. Fortunately, they're supposed to be chopped, so crumbly egg was not a problem.
Third, the roquefort, which is supposed to crumble, didn't. At room temperature, it assumes the same consistency as Play-Doh®. Have you ever crumbled Play-Doh®? I haven't been able to. I tried "flaking" the cheese from the measuring cup with a fork, which transferred uneven clumps of soft moldy cheese to the fork. And then I shook the fork vigorously, throwing cheese clumps across the kitchen and anywhere but in the bowl.
Fourth, after adding the chopped nuts and the dressing (that was easy), I had to toss again. The salad still wished to flee.
Fortunately, enough salad stayed in the bowl for the Sherbs and I to have dinner. It was quite a tasty salad, if a complete production.
It was also a recipe to spray stuff all over the kitchen.
First, the main ingredients were tough to toss. Shredded cabbage, thinly sliced red onion, cauliflower florets, and cubed cucumber really want to throw themselves out of the bowl as if they were lifeboat-less passengers on the Titanic rather than combine into a useful salad base.
Second, I can't peel hard boiled eggs. Fortunately, they're supposed to be chopped, so crumbly egg was not a problem.
Third, the roquefort, which is supposed to crumble, didn't. At room temperature, it assumes the same consistency as Play-Doh®. Have you ever crumbled Play-Doh®? I haven't been able to. I tried "flaking" the cheese from the measuring cup with a fork, which transferred uneven clumps of soft moldy cheese to the fork. And then I shook the fork vigorously, throwing cheese clumps across the kitchen and anywhere but in the bowl.
Fourth, after adding the chopped nuts and the dressing (that was easy), I had to toss again. The salad still wished to flee.
Fortunately, enough salad stayed in the bowl for the Sherbs and I to have dinner. It was quite a tasty salad, if a complete production.
Wednesday, February 4, 2009
Great Eggs
Last Saturday, I made one of my better impromptu recipes. I wanted an egg, but I wanted more than one egg could provide while still keeping the cholesterol and fat down.
So, I combined the following in a bowl:
then I cooked it in a pan until I was sure that the egg was safe to eat.
It was amazingly good on toast. I added a little Texas Pete's, but it wasn't really necessary.
So, I combined the following in a bowl:
- 1 egg
- maybe a quarter cup of dehydrated onions
- 1 Breakstone's "snack pack" of 2% cottage cheese
- a healthy squirt Golding Farms Three Pepper Mustard
then I cooked it in a pan until I was sure that the egg was safe to eat.
It was amazingly good on toast. I added a little Texas Pete's, but it wasn't really necessary.
Wednesday, January 28, 2009
Short Update
I have to catch up on a lot of blogging.
Before anything else, I want to say that taking day old beer-flavored black beans from Mark Bittman's cookbook and folding them into scrambled eggs with feta cheese is super-tasty. You should all try it.
Before anything else, I want to say that taking day old beer-flavored black beans from Mark Bittman's cookbook and folding them into scrambled eggs with feta cheese is super-tasty. You should all try it.
Tuesday, August 5, 2008
This morning, after a night of bad sleep for me and The Pedant, we went to the gym and then had some extra time so made ourselves a tasty breakfast of champions. TP concocted a tasty egg scramble (I toasted our bread!) consisting of store-brand egg whites, some fake ham sliced up, sauteed chopped ren onion, and a small handful of light cheddar cheese. The outcome: delicious. Really, very good. Mmmm... I think this type of scramble (or maybe when we have more time, individual omelettes) will be in our regular rotation. While I am a big fan of the turkey and bologna slices, I don't really love the ham. I think becasue pre-vegetarian days bacon was my treif of choice. But in eggs, this ham was good.
Tonight for dinner we're looking forward to a Vegetarian Times double whammy: Cold Tofu Salad with Asparagus and an Edamame Succotash.
In other cooking news (related), I made a cold strawberry soup last night for dinner. I made 2 servings, but TP doesn't love cold fruit soups. I do. It was tasty. And Kirkland brand white wine (well under $10) is tasty.
Tonight for dinner we're looking forward to a Vegetarian Times double whammy: Cold Tofu Salad with Asparagus and an Edamame Succotash.
In other cooking news (related), I made a cold strawberry soup last night for dinner. I made 2 servings, but TP doesn't love cold fruit soups. I do. It was tasty. And Kirkland brand white wine (well under $10) is tasty.
Monday, May 26, 2008
Brunch 2: The Brunchening
Yesterday the Sherbs and I made brunch for about ten people. Our menu, revealed now that the guests are no longer surprised by our cooking ability:
1) Mini Fritatta from our super-difficult vegetarian cookbook. This recipe puts sauteed leeks and cubed sweet potato into an egg/feta mixture, then bakes them in muffin tins. They were crumbly, but delicious.
2) Shakshouka from the Sherbs's personal recipe.
3) Egg salad with caramelized onions, also from the Sherbs.
4) The corn, snap peas, pepper, and dill salad from the diet blog that had done so well for us in the past.
5) Home-made pita chips (whole wheat pita) coated with a little bit of olive oil and zatar, then baked. Served with store bought hummus and babaganouj, and home-made lima bean dip.
6) Fruity couscous from a Weight Watcher's cookbook. You can put in three times as much orange juice as the recipe requires and it will turn out OK.
7) Fruit salad.
Other people brought desserts, including some delectable lemon squares, and delicious fun was had by all. Today the Sherbs and I had Brunch 2, where we ate the leftovers; the mini fritatta went quite well with two strips of Morningstar fake bacon and slices of toasted blueberry breakfast bread spread with Smart Balance "spread."
1) Mini Fritatta from our super-difficult vegetarian cookbook. This recipe puts sauteed leeks and cubed sweet potato into an egg/feta mixture, then bakes them in muffin tins. They were crumbly, but delicious.
2) Shakshouka from the Sherbs's personal recipe.
3) Egg salad with caramelized onions, also from the Sherbs.
4) The corn, snap peas, pepper, and dill salad from the diet blog that had done so well for us in the past.
5) Home-made pita chips (whole wheat pita) coated with a little bit of olive oil and zatar, then baked. Served with store bought hummus and babaganouj, and home-made lima bean dip.
6) Fruity couscous from a Weight Watcher's cookbook. You can put in three times as much orange juice as the recipe requires and it will turn out OK.
7) Fruit salad.
Other people brought desserts, including some delectable lemon squares, and delicious fun was had by all. Today the Sherbs and I had Brunch 2, where we ate the leftovers; the mini fritatta went quite well with two strips of Morningstar fake bacon and slices of toasted blueberry breakfast bread spread with Smart Balance "spread."
Tuesday, March 4, 2008
Two Dishes of My Own Creation
I haven't blogged often enough, and certainly not about food, so let me tell you about two recent food inventions of mine (and no, they are far better than the stuff on Trashy Eats).
SATURDAY BREAKFAST: Deli-Style Egg & Cheese "Tartine"
Took a halved segment of whole wheat baguette, toasted both halves in toaster oven. While doing this, sauteed red onion and fresh mushroom. Set aside. Fried egg over hard, melted one of the remaining fat-free American cheese slices on top. Made two strips of fake bacon.
Half an egg with cheese, bacon, and sauteed onions and mushrooms topped each toasted baguette half. Sauced lightly with ketchup. Ate open-faced.
Pretty tasty, if I say so myself.
MONDAY DINNER: Asian Something
The Sherbs was coming home late on Monday, which put me in the solo seat for food preparation, but we also had a standing order to get rid of our remaining tofu before it went bad and to use some of the garlic, because we bought a bag of bulbs at Costco, not realizing that they are packaged there in a quantity more for vampire prevention than for the timely supply of garlic to a couple who do not work in food service.
I realized that, having made a trip to a Fairfax County Asian grocery, that I also had preshredded nori, soba (Japanese buckwheat noodles), and a bag of lotus root. My course of action was clear-
SATURDAY BREAKFAST: Deli-Style Egg & Cheese "Tartine"
Took a halved segment of whole wheat baguette, toasted both halves in toaster oven. While doing this, sauteed red onion and fresh mushroom. Set aside. Fried egg over hard, melted one of the remaining fat-free American cheese slices on top. Made two strips of fake bacon.
Half an egg with cheese, bacon, and sauteed onions and mushrooms topped each toasted baguette half. Sauced lightly with ketchup. Ate open-faced.
Pretty tasty, if I say so myself.
MONDAY DINNER: Asian Something
The Sherbs was coming home late on Monday, which put me in the solo seat for food preparation, but we also had a standing order to get rid of our remaining tofu before it went bad and to use some of the garlic, because we bought a bag of bulbs at Costco, not realizing that they are packaged there in a quantity more for vampire prevention than for the timely supply of garlic to a couple who do not work in food service.
I realized that, having made a trip to a Fairfax County Asian grocery, that I also had preshredded nori, soba (Japanese buckwheat noodles), and a bag of lotus root. My course of action was clear-
- Mince garlic
- Put garlic in pan with mixture of Kikkoman low sodium teriyaki sauce and San-J Szechuan sauce; heat
- Start water for soba
- Cube tofu, cut lotus root into quarter-rounds
- Cook tofu and lotus root in sauce/garlic mixture, stirring until coated
- Cook soba
- Drain soba
- Put soba in bowl
- Put cooked tofu and lotus root, which have basically absorbed all the sauce, on top of soba
- Sprinkle on shredded nori and sesame seeds
- Get lazy about vegetable side dish and use one of those Bird's Eye Steamfresh pouches that I bought at the Teet because we had a coupon
The Sherbs and I both thought it was mighty tasty, but today I realize that, had I just done a little internet search, and stopped by the Teet for some kale, I could have used even more garlic, plus parmesan cheese. Now, I get the powdered stuff in the green Kraft bottle (also from Costco), but if Germany can call it "parmesan," so can I.
Monday, November 26, 2007
Onions in the Slow Cooker
Updating today to tell you about my attempt to create stuffed onions in the slow cooker. The recipe called for hollowing out onions (a process that made the kitchen seem like riot suppression had gone on in there) and filling them with chopped onion, shiitake mushrooms, and breadcrumbs mixed with a variety of Asian sauces, then left to cook in sauce diluted in water.
It was edible, but odd, probably because the recipe called for the use of hoison sauce in too many places. I think using Soy Vay Teriyaki instead would provide a less cloying flavor. Also, chili paste should be added to the stuffing; that would give the dish a little more flavor.
The Sherbs made a lovely and tasty spinach egg drop soup; that we're making again, with little to no variation (maybe some tofu and a few more veggies).
It was edible, but odd, probably because the recipe called for the use of hoison sauce in too many places. I think using Soy Vay Teriyaki instead would provide a less cloying flavor. Also, chili paste should be added to the stuffing; that would give the dish a little more flavor.
The Sherbs made a lovely and tasty spinach egg drop soup; that we're making again, with little to no variation (maybe some tofu and a few more veggies).
Thursday, April 5, 2007
No Protein!
Passover is very much here with a vengeance. For me, a lacto-ovo vegetarian, who isn't even "crazy," (meaning: I'll eat soups with a meat broth, foods cooked with meat, etc.) Passover is bad, bad time. I am a Jewess of Ashkenazi heritage so for me, all legumes are out. Boo. For Lacto-Ovos, our major source of protein is kitniyot, and therefore, I cannot eat much protein during passover. I am relegated to eggs and cheese. Granted, worse things could happen. In fact, today for lunch, I had no protein. Why? Because the hard boiled eggs I had for my salad were inadvertently left on the drain board. Oops. I was able to find some nuts to nosh. Mmm...delish...fat...
However, I shouldn't complain. I personally love passover. And, I won't spend much time bitching about the fact that I must force myself to eat mostly cheese this week, but I will tell you, that as a sweet lover, Passover seems like it would have many options, but those options SUCK. There is nothing grosser than passover cakes, cookies, and pastries. My mom actually makes delish marainge cookies, but that's about it (her brownies aren't that bad either). However, Jelly Slices are to die for.
However, I shouldn't complain. I personally love passover. And, I won't spend much time bitching about the fact that I must force myself to eat mostly cheese this week, but I will tell you, that as a sweet lover, Passover seems like it would have many options, but those options SUCK. There is nothing grosser than passover cakes, cookies, and pastries. My mom actually makes delish marainge cookies, but that's about it (her brownies aren't that bad either). However, Jelly Slices are to die for.
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