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
- 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
- slices of turkey
- leaf lettuce
- 1 slice cheese
- 1 tablespoon mayonaise
- 1/2 tablespoon paprika
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)
- 1/2 cup yogurt
- 1/3 cup chopped cilantro
- 1/2 cucumber, skinned and diced
- 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.