If there’s no toast, give me couscous!
It was 7:15 AM and I had been up for nearly two hours. Lecture finished, I need some breakfast. One last egg left in the fridge, I was determined to try frying an egg for the first time on my new cast iron skillet but alas, there was nothing to eat the egg with. No bread, stale or otherwise, in the house. Not even any lavash or melba toast. And I wanted my yolk soft so I need something to dip in or something that would absorb it. Open kitchen cabinets. Sigh. Aha! Couscous! That’ll work! While the skillet heated, I added 1/3 cup of couscous to a bowl, added the same amount of hot water, and covered. While it soaked, I washed and chopped a few carrot greens (about 1/2 a cup’s worth). Once the skillet was hot, I added a bit of olive oil, and the egg, moving it to the side of the pan once the bottom was set. A bit more olive oil, the carrot greens, and then the fluffed up couscous to mix in and warm through. I then scooped it all onto a bowl and set the egg on top. It could make a nice quick lunch as well. It was nice and it took as long as it takes to make toast…
Fresh pasta with tomatoes & basil
This is a simple and quick way of eating pasta in the summer. The sauce is uncooked – so more like making a pasta salad – but mixing it with the hot pasta makes for a nice, balanced dish. I had made salsa cruda with orecchieti before but this time I had some fresh whole wheat & tomato pasta that I had bought last weekend at the farmers’ market. But I didn’t have garlic, which is totally unheard of in Casa A & A. Rummaging through the fridge, I came across those garlic scapes I bought last weekend and which I wasn’t sure what to do with. A bit of googling tells me one could make a pesto out of it by simply pulsing it with some olive oil. That sounds simple enough. So instead of garlic in the recipe above, I mixed a couple tbsps of garlic scapes pesto. I also added some sun dried tomatoes to the fresh ones. It was all very simple and yummy.