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gmonkey42Food post! I whipped up some delicious meals and that means it's time for a food post.
Tasty Angel Hair Pasta
a handful of angel hair pasta
1/4ish cup olive oil
a handful of baby spinach
1 roma tomato, diced
2 garlic cloves, crushed
fresh herbs from your window garden
salt & pepper to taste
Cook the pasta in boiling salted water. Heat the olive oil on med-low in a frying pan (or a sauté pan if you're fancy-schmancy enough to own one). Sauté the garlic & spinach for a couple minutes then throw in the tomatoes and herbs. The pasta should be done by now; drain & rinse it then toss it in the pan with the vegetables.
Optional: grate some Parmesan on top.
Serve with a glass of Merlot when you're in a crappy mood. Follow with a couple of chocolate truffles.
And then for breakfast today:
Scrambled eggs and asparagus
2 eggs, beaten
1tsp butter
4 sticks of asparagus
1 Tbsp olive oil for the asparagus
1/4 cup olive oil (for the spinach etc.)
a handful of baby spinach
1/2 roma tomato, diced
1 clove garlic
fresh dill from aforementioned window herb garden
Hollandaise (I just used a packet mix, with a little extra lemon juice)
a little sprinkle of salt on the tomatoes
Blanche the asparagus then cook it in a frying pan on med-high heat with a little splash of oil to brown the outside just a little (grilling would also be appropriate but who wants to fire up the grill to make breakfast?). Plate the asparagus topped with warm Hollandaise and set aside; sauté the vegetables in that pan with more oil, and in a separate pan cook the eggs (with the butter). Put the eggs on the plate next to the asparagus and dump the sautéd vegetables on top of the eggs. Eat. Decide to make own Hollandaise next time. Post recipe in LiveJournal. Have weird-smelling pee.
Tasty Angel Hair Pasta
a handful of angel hair pasta
1/4ish cup olive oil
a handful of baby spinach
1 roma tomato, diced
2 garlic cloves, crushed
fresh herbs from your window garden
salt & pepper to taste
Cook the pasta in boiling salted water. Heat the olive oil on med-low in a frying pan (or a sauté pan if you're fancy-schmancy enough to own one). Sauté the garlic & spinach for a couple minutes then throw in the tomatoes and herbs. The pasta should be done by now; drain & rinse it then toss it in the pan with the vegetables.
Optional: grate some Parmesan on top.
Serve with a glass of Merlot when you're in a crappy mood. Follow with a couple of chocolate truffles.
And then for breakfast today:
Scrambled eggs and asparagus
2 eggs, beaten
1tsp butter
4 sticks of asparagus
1 Tbsp olive oil for the asparagus
1/4 cup olive oil (for the spinach etc.)
a handful of baby spinach
1/2 roma tomato, diced
1 clove garlic
fresh dill from aforementioned window herb garden
Hollandaise (I just used a packet mix, with a little extra lemon juice)
a little sprinkle of salt on the tomatoes
Blanche the asparagus then cook it in a frying pan on med-high heat with a little splash of oil to brown the outside just a little (grilling would also be appropriate but who wants to fire up the grill to make breakfast?). Plate the asparagus topped with warm Hollandaise and set aside; sauté the vegetables in that pan with more oil, and in a separate pan cook the eggs (with the butter). Put the eggs on the plate next to the asparagus and dump the sautéd vegetables on top of the eggs. Eat. Decide to make own Hollandaise next time. Post recipe in LiveJournal. Have weird-smelling pee.
