Tag Archives: tomatoes

A summer breakfast in the middle of winter…YUM!

27 Feb

I am nearing my graduation date in April and I couldn’t be happier except when I get screwed over by winter weather. I unfortunately am home missing a lesson because I couldn’t get out of my road due to ice. Not to mention I live an hour and fifteen minutes away from my school. So to cheer me up (because the winter blues are killing me) I decided to make a breakfast to give me summer dreams. So here is my recipe for scrambled eggs with scallion and sun dried tomatoes. Mmmmmmmmm……

Sun dried tomato and Scallion Scrambled Eggs

1 whole egg and two eggs whites

5 small sun dried tomatoes, or more if you wish

Handful of fresh chopped scallions

Cheese of your choice as much as you wish (I had some sharp American on hand so that’s what I used)

Some type of bread (It was delicious on an English muffin)

     Add a little bit of olive oil in a pan and heat for a minute or so on medium. Add your eggs to a bowl and beat then add cheese, scallions, and sun dried tomatoes, and mix until just blended. Add your egg mix to the pan and cook while constantly moving the eggs with a spatula until eggs are just firm. Toast up your english muffin and top with your scrambled eggs and enjoy. Serves 1.

Yummy summer inspired breakfast

Yummy summer inspired breakfast

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The Humble Chickpea

1 Apr

           There is just something about chickpeas that makes me love them so much. Their taste, versatility, and texture packed into such a tiny package makes for excellent eating. During Lent this year I have eaten primarily seafood and tons of veggies but I needed something a little more toothsome. Then I remembered a simple recipe that my Yia Yia used to make during this time. The humble chickpea gets dressed up in a simple tomato sauce and boy does it satisfy. So here is that great recipe for your vegetarian enjoyment.

Chickpeas in Tomato Sauce

2-15.5oz cans of Chickpeas (Garbanzo Beans)

2-8oz cans of Tomato Sauce

3 tablespoons Olive Oil

Salt and Pepper, to taste

(Simple right?!)

       Drain and rinse your chickpeas and add to your pot. Add your tomato sauce, olive oil, S&P, and give it a good stir. Now add some water just to cover your chickpea mix. Stir well to incorporate. Bring your chickpeas to a boil then reduce to a strong simmer and cook for 30 minutes. Stir your chickpeas frequently because they tend to sink to the bottom. Do not cover; you want to cook most of the liquid out to make a thick sauce. I do suggest a splatter screen though; unless you like tomato sauce all over your stove, haha. In thirty minutes you have a delicious, satisfying vegetarian meal. Enjoy!

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Buttercrunch Lettuce

25 Feb

Buttercrunch Lettuce

I was originally going to have a book review for the post today but with work and other obligations I didn’t get a chance to finish. So that will be coming soon. This is a photo of buttercrunch lettuce that I grew in my garden last summer. I also grew tomatoes, fennel, herbs, summer squash, and an assortment of hot peppers. This buttercrunch was very good in salads and amazing on turkey club sandwiches.—-CMY