Day 5's recipes for the Offbeat Home Food Challenge #Food#Recipes#breakfast#cooking challenge#meal planning#megan-simple May 2 | Cat Rocketship Are we saving your life, Megan? SAVING YOU FROM THE GIANT PIZZA? HELLO DAY FIVE! WELCOME! So far this week you've had yummy goat cheese and pear bagels, the quiche from hell, and some food experiences in between. For Day 5 (Thursday May 3rd), we'll revisit some of the ingredients and techniques you've learned and apply them in new ways. Breakfast: Scrambled egg tacos INGREDIENTS for 2 servings 4 large eggs salt 1 tablespoon butter 4 corn tortillas 1/2 avocado, sliced thinly 3/4 cup cheddar cheese (other cheeses acceptable!) salsa, yogurt, chopped cilantro for toppings Heat butter in a frying pan over medium heat. Crack in the eggs and sprinkle in several pinches of salt. Stir until the eggs are set to your liking — a couple minutes. Put tortillas on a plate. We are going to warm tortillas, to make them more pliable. If you use paper towels, moisten one and lay if over the tortillas. You can also run water over a second plate, then place it upside-down over the tortilla plate instead. Pop it all in the microwave for 40 seconds. Place eggs into tortillas. Top with cheese! Salsa! Yogurt! Cilantro! and fold them up and stuff them in your mouf. Lunch: Smoked turkey sandwich with paprika mayo INGREDIENTS for 1 sandwich bread slices of turkey leaf lettuce 1 slice cheese 1 tablespoon mayonaise 1/2 tablespoon paprika Related Post Offbeat Home Food Challenge: Recipes for Day 6 Megan isn't the only one whose week has been enlightening -- I've learned things, too! And with these lessons tucked into my belt, I we... Read more 1.In a bowl, mix mayo and paprika. 2.Assemble sandwich. Spread mayo mix on bread, and stack turkey, lettuce, and cheese. 3.Serve! With potato chips! Dinner: Chickpea spinach curry with cucumber-yogurt sauce and rice, with a dark chocolate bar for sweets This recipe was assigned for Day 2, but Megan had a quiche-related breakdown instead, so it's BACK! This is probably a two-serving recipe. Double or triple as necessary for leftover planning or guest-feeding. olive oil 1/2 large onion, chopped 2 cloves garlic, smashed 1/2 tablespoon chopped ginger: peel or roughly chop the skin from the edges of the plant. Remove any dry ends. If you have trouble chopping the ginger, try going with the grain — vertically — down the root. Sometimes it is woody and difficult to work wit. 1 tablespoon curry powder 1 15.5 ounce can of chickpeas/garbanzos several handfuls spinach, chopped (I had Megan buy fresh greens, but spinach is one item you can easily keep on hand in your freezer) salt! 1/2 cup yogurt 1/3 cup chopped cilantro 1/2 cucumber, skinned and diced rice Prep the rice. If you have a rice cooker, dish up 3/4 a cup of dry rice per person. Rinse rice several times. Load the cooker with water — about as much water as rice. Pinch in a healthy amount of salt (1 teaspoon?). Place lid on top and hit "cook". If you do not have a rice cooker follow these directions for cooking rice on a stove. Heat oil in a large saucepan over medium heat for at least 60 seconds. Add onion, garlic, and ginger and cook for six minutes, stirring often. Add curry and cook for additional minute. Add chickpeas, spinach, one cup water, 1/2 teaspoon salt to the saucepan. Bring to a simmer (a low-level of bubbling activity) and cook for 12 minutes, stirring occasionally. About four minutes in, use your spatula or a fork to mashed up the peas a little. It can be precarious, so don't sweat it too much. Meanwhile, mix yogurt, cucumber, cilantro, and a pinch of salt in a small bowl with a spoon. When time is up and rice is done, fluff rice and dish onto a plate. Ladle chickpea sauce over the top generously — think of them as two meal items you can eat together. I'm sorry, I'm kind of weak on desserts. But I never turn down a dark chocolate bar — especially as a palate cleanser after a savory, spicy meal like this. Join our community! Reporter Name * Reporter Email * Original text Enter the original text here. Edited text* Enter your suggested copyedit here. Notes You can add a note for the editor here. * Required information. Fix Typo Cat Rocketship I was the Managing Editor of Offbeat Home for a year and a half. I have a rich Internet life and also a pretty good real life. Hobbies include D&D, Twitter, and working on making our household more self-reliant. I also draw things. PREVIOUS What my son's unexpected Cesarean birth taught me about being a human NEXT We share our one-bedroom apartment with our baby and we like it this way Show/Hide comments [ 10 ] I'm making the curry tonight! Only question is am I supposed to drain and rinse the chickpeas? I did, but I'm not sure if that's right. I did see Ariel's request for "no backseat cooking" but I didn't have fresh ginger or garlic, so I just used a teaspoon of powder for each. We'll see what happens! 1 agrees Reply So I used to make a version of those tacos with fewer ingredients as a youngster, and now I am planning one without avocado (never liked avocado) for later this week! Thanks for reminding me how epic they are! Reply I am seriously loving the scrambled egg taco recipe. I think that might be dinner tonight actually… Reply MMM! I just made the egg-y taco! DELICIOUS!!!!! Eat that shit. 2 agree Reply Oh good! Eggs are magic. Reply ZOMGS I make those every morning!!!! I just put the recipe on my blog last week. They're great with Kale and mushrooms. And onions too, but fuck onions. We heat our shells in the toaster oven, but microwave sounds like it needs a try; I always thought they would just go weird and chewy in there like bread does. Reply I had the same thought about the microwave, but I think the damp paper towel PLUS the short microwave time avoided that. They were warm and perfect! Reply I love corn tortillas now that I've successfully negotiated microwaving them. So much better than flour. MM! Reply Egg tacos has made me want a quesadilla. Thanks for getting me to eat lunch! Reply Will a crock pot work as a rice cooker? Reply Join the conversation Cancel Reply Your email address will not be published. Required fields are marked *Comment Participate in this conversation via emailGet only replies to your comment, the best of the rest, as well as a daily recap of all comments on this post. No more than a few emails daily, which you can reply to/unsubscribe from directly from your inbox. 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