I'm sitting inside, at our kitchen table right now, drinking a mug of hot coffee, wearing long sleeves, and pretending it's not 99(!) degrees out right now. The heat really isn't so bad, but it's kind of fun to be in denial about it occasionally.
With the heat, I've been craving lighter, fresh foods that aren't too complex to prepare, and lately I've gotten into a "scramble some eggs and add what we have in the fridge" kick. Below is a combination of sautéed green pepper, halved grape tomatoes, eggs, mozz, and salt and pepper, topped with corn tortilla chips. (You can see in the photo, I've been revisiting some nursing school notes as I continue my job search. It's actually kind of refreshing to be in "study-mode").
I tried another version of this for breakfast/lunch and posted a (blurry iPhone) photo of it to Instagram. Right now, our super early mornings make for lunchtime appetites by 10 a.m., so it's hard to differentiate between the meals, you know? This is not really a "recipe," it's more like a few guidelines, but this version (below) turned out especially yummy, so I thought I'd share it. Of course, it would be good to mix/match any other veggies you have on hand: peppers, mushrooms, onions, etc.
Quinoa Breakfast Bowl
- 2 eggs
- 1 cup cooked white quinoa (I make a batch in advance and keep it in the fridge for quick meals like this)
- 8-10 grape tomatoes, washed and cut lengthwise
- a handful of spinach
- 1-2 slices of meunster cheese, torn
- salt and pepper, to taste
- 1/2 an avocado, sliced into wedges
Warm the pre-cooked quinoa (or make a fresh batch) on the stovetop. Once quinoa is cooked/warmed, put a little olive oil in a small skillet over medium heat. When oil is hot, crack eggs into the skillet. Add tomatoes (halved), and salt and pepper. Scramble contents of skillet. Add the spinach and cheese. Continue to scramble until spinach is wilted, cheese is somewhat melted, and eggs are desired doneness.* Spoon about a cup of the quinoa into a bowl, and layer the egg mixture on top. Add the avocado wedges and enjoy!
*I prefer to leave more definition between the yolks/whites in my scrambled eggs. I remove mine from the heat when the whites are set, but the yolks are still golden yellow.
**Nicholas prefers his with a little hot sauce on top.
^^pardon the blurry photo, but I was too hungry to take a second photo (oops!)
In other (kitchen) news, I've made these crackers a few times now, and they're so awesome. They're naturally gluten-free, since they're made from cashews, almonds, salt, water, and an egg. I topped our's with chia seeds and pepitas (per the recipe). And we don't miss the grain at all! They're so simple to make. Plus, the first batch I made had an (accidental) Minnesota-shaped cracker. It was the cutest.
A few other photos from our recent explorations:
We went hiking with friends in Texas Hill Country this past weekend. It was beautiful. (And I adore my hiking buddy)^^
View from a run down by the river.^^
A fun outdoor concert series, Blues on the Green. So fun! ^^
And lastly, a super relaxing afternoon: a little knitting & a little red wine (on our new table!) We'll spare you the details, but we're very happy to have a table after a few mishaps. ^^
Hope you're enjoying the last lovely bits of summer :)
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.