Eggs. Greens. Curry. Go.
04.07.2013 § Leave a Comment
I’ve been eating a lot of eggs this week.
Mainly because when I went to the grocery store last weekend I was craving eggs and failed to buy much else. But I’m not complaining. I really do love a good egg.
So in trying to use up these said eggs and also having a container of mixed greens that I needed to deal with, I thought I’d try out a bottle of Thai Yellow Curry Sauce from Trader Joe’s that I was gifted and give the combo a go.
The result was delicious and made for a perfect afternoon breakfast/post gym snack.
The Thai Yellow Curry Sauce is going to be a new staple in my kitchen, but I may give the egg/greens combo another whirl with some other toppings too.
Just will have to see what I’m gifted next!
Lessons in cooking banana pancakes.
04.01.2013 § Leave a Comment
I learned a few things tonight when trying a recipe my sister found on Pinterest and recommended that I try.
Those lessons are:
- I don’t know the correct temperature at which to cook things, which results in overly darkened pancakes (some may or may not call that burnt).
- I don’t know how to flip pancakes.
- I don’t know how to pour a smaller pancake after I learn in lesson number two that I don’t know how to flip pancakes.
- Pancakes taste the same, even when they’re not prettily flipped.
Regardless, the number five thing (again, some may or may not call that “the fifth thing”) that I learned is that when mixing 2 parts egg to 1 part banana (yes, that’s it!) and mashing it together you get a great-tasting “pancake” batter.
Here was my result after 4 eggs and 2 bananas.
Simple. Delicious.
And it only takes about 15 minutes. Unless you’re taking pictures along the way for your blog. Then factor in an extra five.
Just so you know, Martha …
12.09.2012 § 1 Comment
Your “Chickpea Nibble” recipe that I found when Googling “Quick and Easy Appetizers” needs more than 50 minutes of baking at 300 degrees. My friends agree.
I baked my version for an hour and 45 minutes, and only a few garbanzos got to the crunch level desired. I’d have tried for longer, but needed to get to my party.
BUT, I will say, there’s quite a bit of potential there. For those that are interested, here’s what I did. Or I should say, the directions I followed (pretty much). I think they’d be worth trying.
I used three cans of garbanzo beans which was the perfect amount to fill a large rimmed baking sheet. First, rinse the beans and pat them dry. Next, put them in a bowl with a couple tablespoons of olive oil and mix in some sea salt, freshly ground pepper, and ground cumin. You could use other spices. I just happened to go with cumin.
Then spread the batch out in a single layer on the baking sheet and bake for … well, you know … at a higher temp than 300. Other recipes I looked up later (even other Martha ones) showed 400-450 degrees for less time.
Probably best to serve while still warm.
Here are some other recipes I found that are similar (and call for higher temps for baking). If you try, let me know your secret to the perfect crunch and flavor.
Martha Stewart: Spicy Roasted Chickpeas
Eating Well: Spiced Chickpea “Nuts”
Food.com: Chickpea Nuts
The random Tomato and Greek Yogurt Flatbread.
06.16.2012 § Leave a Comment
When it’s 9:30 at night, you’re at the grocery store, you’re hungry, don’t tend to follow recipes, and love anything that combines carbs and sauce, there are really quite a few things you can pile together and end up with something great … which is what I typically end up doing when cooking.
Friday night I made one such pile. I’m not really sure what to call it (feel free to make name suggestions), but it was delicious!
Here’s what I did:
Bought a pack of flatbreads found in the deli area of the grocery store on the low shelves that often are in front of the deli cases. The ones I used (pictured below) come in a pack of three and two will take up the full area of a large cookie sheet when baking. They make for a cracker-like crust when baked.
I put down a layer of aluminum foil on the cookie sheet (makes for easy clean up), laid two flatbreads side-by-side, and then spread a thin layer of non-fat Greek yogurt on the flatbread. Once that was evenly spread, I took the can of tomato paste and spread it on top of the yogurt. I love tomato paste so I used a full one of those tiny cans across both flatbreads.
Then I added sliced Roma tomatoes and topped it off with some fresh chopped-up basil from my pallet garden. Then it was set for baking. 425 for about 10-12 minutes got it right where I liked them … crispy, but not dried out and crunchy.
It was the first I’d attempted this combination for a pizza and I loved it!
If you’re interested in making, here’s the list of the ingredients (or as Teresa on Real Housewives of New Jersey would say, “ingredients’es”) I ended up using by the time I was done baking:
- One pack of flatbreads. I used One Republic Artisan-Style flatbreads.
- About 1/2 cup non-fat Greek yogurt (more or less depending on your taste)
- 1 tiny can tomato paste
- 2 Roma tomatoes
- Fresh basil
Give it a shot. Again, I tend to cook random things based on what I have at home and rarely is something I attempt the same two times in a row. If you have any ideas for what alterations to try the next time I welcome the suggestions.
Personally, I think on the next attempt I may add some crumbled goat cheese. Mmmm.
