Tag Archives: lunch

Fillings

Life has been full.

School is busy, but I’m loving the class. I’m still having fun waiting tables. I’ve been running a little more this week, after a total of only 9 miles for the entirety of last week (it was probably my busiest week yet). I’m tired but happy.

Expeditions…

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O’s game! (they lost :()

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But I won because the weather and company were great and I ate grilled corn 🙂

Experiments…

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It’s called a waterfall braid… Looks cool when it’s down, too!

and Eats!

Quesadillas are easy, quick, and can be really healthy. Oh yeah and they taste good.

I have here two variations I made this week:

Sweet potato, goat cheese, bellavitano (nutty, a little sharp, delicious) and chard…

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(chard not pictured…you’ll just have to take my word for it)

Spinach, goat cheese, and a fried egg…

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Both are so good! Last year I made my own tortillas– that would definitely take these up another notch.

May your life and your quesadillas be full of good things!!

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Slapdash

Ugh.. I wrote over half a post and then lost it.

So here’s a summary!

I started a summer class three weeks ago, which means I’m working less, which means I’m cooking more. Well, by cooking I usually mean chop/sautéing… But it’s more than I was doing before : )

I took a little study break to post a few food pictures. They’re taken with iProducts of course… I need to get back in the habit of taking “real” photographs… But I suppose it’s fitting: slapdash pictures of slapdash food!

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Sautéed purple cabbage with carrots and tofu next to a salad with summer squash, apple, and homemade honey-mustard dressing.

Dressings are my variation these days… They’re so easy to make out of random ingredients.  It may sound unlikely, but adding some nut butter to a dressing makes it creamy and adds a smoothness to the flavor too. I started making dressings with tahini and lemon juice, but now I’ll put almond butter in a mustard vinaigrette and it’s great!

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Sauteed greens, onions, and summer squash, topped with an over-easy egg!

The purple cabbage in the first picture and the egg seen above are both from the Farmers Market that comes to campus on Wednesdays. The eggs are SO delicious… possibly the best I’ve ever eaten. (Well, besides the duck egg I recently ate, which was laid by the ducks owned by the Brew Master at work…hopefully I’ll share more about those later.)

Okay, back to the books… I will leave you with the cake Rosie and I made yesterday. I saw it on Not Quite Nigella and sent the link straight to Rosie. She and I have had great success with liquor-infused cakes in the past (the highlight, in my opinion, being the Chocolate Whiskey Bundt Cake), and this recipe spoke to us.

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And though pictures may speak louder than words, they don’t speak as loudly as tender almond cake soaked in a citrusy and oh-so-delicately-spicy syrup. So you may have to make yourself a cake : )

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Frittaterole

Another leftover makeover. That seems to be my thing these day.

My favorite thing about rice is actually the smell. But that doesn’t mean it doesn’t taste great with cheddar and broccoli in a frittata/casserole hybrid creation.

This was super easy to make and tasted even better than I anticipated.

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First I steamed some broccoli, which, at about 5 minutes, was probably the most time-consuming step. Next I heated some chopped garlic in olive oil until just starting to brown, then added the rice, some salt, and pepper, and cooked to combine the flavors. I added the broccoli, sautéed for just a minute more, then removed the pan from the heat.

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4 eggs. You can do more or less, depending on how much rice you have, how many people your are feeding, or how much you like eggs. I whisked them with a splash of milk.

I grated some cheddar (You can use whatever cheese is most pleasing to you in the moment. Or whatever is in your fridge.), then I mixed the cheddar with the rice and broccoli, which had cooled a little.

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I stirred in the eggs, then dumped it all in my freshly-greased skillet and cooked it on medium heat for about 5 minutes. I also added some goat cheese on top because I like melty goat cheese.

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After it had cooked enough that I could see the eggs were solid almost to the top, I put the pan under the broiler for about 3 minutes to cook/brown the top. This will only work if you are using cast iron, or some other pan that can go in the oven. If this does not apply to you, you can cook it all the way through by covering the pan with a lid as soon as you add the egg/rice mixture. It’s done when the eggs are solid all the way through to the top! It will smell like delicious browning cheese.

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I forgot to take a picture until after we started eating it… But all that matters is I remembered before we finished!

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Show and Tell

I just had to check in quickly and share what I just ate.

This:

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is a terrible picture of a wonderful sandwich.

It’s a grilled avocado-Neufchâtel-blue cheese on oat bran bread. Even better than I expected. Melty tangy smoothness.

Enjoyed after a sunny 8 mile run on the Greenway trail. My legs were tired but it didn’t diminish the enjoyability in the slightest 🙂

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