Curried Onions and Eggs

I have been really into eggs lately. Specifically, soft-boiled eggs. They are a great protein source for lunch or dinner, they are SUPER easy to make, and they are incredibly versatile. Since eggs last a long time in the fridge, they are especially convenient for keeping around to use when there’s not a lot of other food in the house. Last week, I was preparing to leave town for 8 days (more on that to come), so I didn’t want to buy any meat or other protein that would go bad if I didn’t finish it. So, eggs were the obvious choice. 🙂 Here is how to make the perfect soft boiled egg:

Bring water in a saucepan to boil. You will need enough water to fully cover whatever number of eggs you want to cook:

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Once water is boiling, add in the eggs. You will want to use a spoon to place the eggs into the water. If you just drop them, there is a chance they will crack by hitting the bottom of the pot:

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Cover the eggs and simmer for 5 minutes (timing is important, so set a timer). Once the eggs are soft-cooked, drain the hot water from the pot immediately and refill with cold water. Let the eggs sit in the cold water for a few minutes:

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Once the eggs are cool, peel and eat or store in the fridge. These particular soft-boiled eggs were made to be served with…brown rice, curried onions, and spinach!

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The curried onions were also an “I don’t have a lot of food in the house and don’t want to buy more” concoction, and they turned out great. All you need is one yellow onion, a little butter, and some curry powder. Heat the butter (I used a couple teaspoons) in a skillet:

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Once the butter is melted, add in a few shakes of curry powder, adjusted to your spice preference:

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Add in the chopped onion:

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Cook until translucent and beginning to brown, stirring frequently (it took about 10 minutes for me):

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Put everything together…

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Delish! Also, as a side note, the brown rice I used here was the quick cook kind. But, instead of using regular water to cook the rice, I used coconut water with a tiny bit of coconut cream. This gave a really nice flavor and a touch of creaminess that I enjoyed. I would recommend it as a pairing with curry and other similarly spiced foods.

 

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Quinoa and Lentil Soup Mix

Last week, I used two items from the March Bestowed package. The first was the quinoa and lentil soup mix.

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Making the soup was incredibly easy. All you do is combine the package contents with 2 cups of water in a sauce pan and cook for about 15 minutes, stirring constantly:

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When it’s finished, the soup will be pretty thick – there wasn’t a ton of ‘broth.’ I served over spinach and added some black beans and almonds:

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As you can see, it’s not very soup-like, but I thought it was delicious and very flavorful. It would definitely be a good pantry item to have on hand for a quick, nutritious meal.

The second March Bestowed item I used was the happy squeeze smoothie.

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Instead of drinking it straight, I combined it with yogurt and cereal for breakfast.

Step 1: greek yogurt (I use plain fage)

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Step 2: add fiber one, almonds, and smoothie

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I refrigerated the mixture overnight and then ate it in the morning, topped with some granola and almond milk:

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The smoothie added a nice fruity taste to the breakfast, but I don’t think I would have liked drinking it straight – that’s more of a personal preference than due to the taste though.

As always, I enjoyed trying all of the Bestowed products!

In other news…Noah and I also tried Tilia last week.

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We’ve been wanting to try Tilia for a while but have been intimidated to go on a weekend since there always seem to be a really long line (we also took this as an indication that the food would be good). We decided to go on Monday night, and that strategy worked since we didn’t wait for a table at all. Unfortunately, the restaurant was extremely dark and I felt bad using my flash, so I don’t have any pictures….but I will tell you about the food!

To start, I had a spinach salad that came with mushrooms, soft-boiled egg, and parmesan. Noah had flat bread that was served with olive oil and dukka (a mix of middle-eastern spices) to dip in.

For our entrees, I ordered a turkey burger and Noah had Grilled Bison New York Strip. I didn’t try the bison, but Noah said it tasted great. As to the burger – GREAT! The meat was really juicy, and the grilled onions on top added a great flavor. I would have liked some regular lettuce and tomato on there too, but that might have been a little too basic for this sort of establishment. 🙂

We splurged for dessert, and Noah got a butterscotch brûlée while I ordered chocolate cake that came with peanut butter and banana sauce.

Overall, everything was great. The restaurant was also very affordable for the quality of food. It’s a nice enough place though that it seems like you’re supposed to order more than one dish per person, so that brings the bill up fast. That said, I think this is better for a longer, more formal meal rather than a quick bite out. I will keep it in mind for out-of-town guests and celebrations. Bonus: they use many local ingredients!

Breakfast for Dinner

Sometimes – not often – but sometimes, I want eggs and pancakes for dinner. One of those ‘sometimes’ was this week. Several months ago, I saw a recipe for an egg dish that used uncooked quinoa. The concept of the quinoa cooking with the eggs intrigued me. Plus, it seemed convenient given I had only a very small portion of quinoa leftover in a bag (I thought it was too small an amount to cook on its own). Unfortunately, where I saw this recipe will forever remain unknown and lost in cyberspace. After doing some searching around, I found this recipe – definitely not the original one I remembered, but it seemed to have most of the necessary ingredients. My version included the following:

Ingredients
– approx. 1/3 cup mix of white and black quinoa (not measured, just what was left in the bags)
– 8 eggs
– 1.25 cups almond milk
– 1 tbsp minced garlic
– 1 chopped onion
– 1 tsp dried thyme
– a few shakes salt and pepper
– 2+ cups spinach

Method
Whisk together eggs, milk, garlic, thyme, salt, and pepper. Add the onions and spinach. Stir to combine. Coat an 8×8 dish with non-stick spray and pour mixture in:

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I cooked for about 75 minutes at 350°, checking every 5 minutes or so after 1 hour.

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All done! Next up…pancakes! I heard about this pancake recipe on Meals and Miles, and as soon as I saw it, I knew I had to try a variation for myself. It is honest-to-goodness the easiest pancake recipe you will ever find. All you need is 3/4 cup greek yogurt (I used plain, nonfat fage):

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mixed with 1/4 cup egg beaters (could use one real egg):

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Mix 1/2 cup flour and 1 tsp baking soda separately:

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Combine the wet and dry ingredients and mix:

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It will seem very wet and doughy – don’t worry, this will contribute to the FLUFFY DELICIOUSNESS of your pancakes. 🙂

Drop them on the pan and cook:

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This is by far the most difficult part of pancake making for me. Who has the patience to wait while each side cooks through? I always flip too soon.

Once they’re done, serve with eggs…maybe even a delicious quinoa egg bake (see above!):

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Oh yeah, and don’t forget the secret ingredient….

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Check out this interior:

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yumyumyum. Make them for your next meal…ready – go!

Pinto Bean Mash-Up

Tonight’s dinner was another ‘what do we have in the cupboard’ exercise. Ingredients I wanted to use: spinach and beans. The result: Pinto Bean Mash-Up. (full recipe below)

First, saute garlic in a skillet for a couple minutes:

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Add 1/3 cup water and spinach:

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As the spinach cooked down, I continued to add more until I had used about a half pound. Once the spinach reduces, add tomato sauce…

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…and beans:

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Stir to combine and cook for 5-10 minutes until heated through and the sauce is starting to bubble:

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I mashed the beans slightly to thicken the mixture a bit before serving over quinoa (extras from hot quinoa and spinach salad).

leftovers split into tupperwares for easy lunches later!

leftovers split into tupperwares for easy lunches later!

Served with roasted squash seeds on top:

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Pinto Bean Mash-Up
serves 3
Ingredients
- 1 tsp minced garlic
- 1/2 pound spinach
- 1/2 cup tomato sauce
- one 25 oz. can pinto beans, drained and rinsed 
(two 15 oz. cans would be fine if you don't have the large size)
Method
Saute garlic for 2 minutes in a skillet. 
Add spinach and 1/3 cup water and cook to reduce.
Once spinach cooks down, add tomato sauce and beans. 
Stir to combine and cook for 5-10 minutes until sauce bubbles. 
(optional) serve topped with roasted squash seeds

Hot Quinoa and Spinach Salad

I have a friend who is moving and trying to clear out her kitchen. We decided to make dinner tonight using whatever ingredients she was trying to get rid of. The available items: quinoa, spinach, garlic, lemon, roasted red and yellow peppers (jarred in oil). Let the fun begin!

We combined the quinoa and water with a 1:2 ratio.

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While the quinoa cooked, we got out the rest of the ingredients:

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nice and simple

We chopped up the garlic and roasted peppers and combined in a sauce pan with a little bit of the pepper oil:

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Once heated through, we started to add the spinach and squeeze in lemon juice for additional moisture when necessary:

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Man, that stuff shrinks down fast! We ended up using the entire bag. After the spinach was completely wilted, we added in the cooked quinoa and stirred to combine:

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Easy. Colorful. Healthy.