Skip to main content

Alone in the kitchen...

Have you heard of the book, Alone in the Kitchen with an Eggplant? It is a fantastic collection of stories from various individuals telling their experiences with cooking and dining alone. My personal favorites are in the beginning of the book, where mostly food industry people discuss what they "cook" for themselves when they're alone. Mostly when they lived alone in college, as a young professional or when a spouse is out of town, etc.  The stories are fascinating; one of those great confessionals that make me realize my own oddities are, well, not that odd. When I am alone in the kitchen I seem to walk the line between oddly creative and over the top. This morning being in the former camp. Last night I had Thai takeout followed by half a pint of SOODelicious "ice cream".  Yum! Those leftovers (of the thai food, not the ice cream) would be the inspiration for my breakfast.

I love a good breakfast and have a strong affinity for eggs with no preference on cooking method. Considering I am not working every day, I have plenty of time to make myself homemade breakfast and try to stick to that plan. I also have a love for farm fresh eggs that may be a little crazy. My different morning meals over the last few weeks have included poached eggs on flavored grains, yet another poor attempt to flip a fried egg and 1 decent omelet filled with tomatoes and spinach. Today I decided to try carrots in my eggs, something I have always wanted to go for. Two things I seem to always have in the fridge, eggs and carrots, and often think about combining in a scramble or making a carrot omelet filling. However, I seem to keep missing where this combination is showing up in menus or in recipes (I don't see it?!). Today however, I also had in my possession the leftovers of my Thai Green Cocunut Curry with chicken and vegetables. This, I decided, would be the key to a successful carrot & egg marriage. I shredded a carrot and sauteed it with some stiff scallion tops I picked up at the farmers market last week. Then I added about 3 hefty tablespoons of the green curry/coconut sauce to two eggs in a bowl and whipped them up and poured it into the pan over the eggs. A few minutes of stirring and the eggs were cooked, still a little shiny to avoid overdone scrambles. The result was delicious! So much so, that I may have it again for "brunch"...meaning I won't wait until lunch for my 2nd meal of the day.

I love the options eggs bring to the world and give great thanks to the farmers out there keeping good care of those little hens, letting them roam the grass and eat the bugs and weeds they love ;) I'll be checking out the Northville Farmers Market today, hopeful of finding another egg farmer.
Cheers!


Carrot & Curry Egg Scramble, for one
1 tbl oil
1 scallion, dark green parts only
1 carrot, shredded on the biggest side of a box grater
2 eggs
3 tlb of leftover curry sauce (or if you have coconut milk and curry paste, just mix it up to taste and it should work too)

1. Heat a small pan over medium heat, then add the oil. To the warm oil add the scallions, then the carrots after 30 seconds. Stir occasionally and cook for a minute or two, enough to soften the carrot.
2. Crack the eggs into a small bowl and add the sauce, whisk to combine. Pour into the pan with the scallion and carrot and stir to cook and scramble evenly until the eggs are cooked, but retain some of their sheen.
Put in a bowl and garnish with a pinch of salt and enjoy a solo breakfast. Delicious ;)

Comments

Popular posts from this blog

True Appreciation

When eating, do you think about where you food comes from? Where it was produced, raised or grown? More importantly, do you think about who brought you the wonderful ingredients you're about to consume. I was eating an apple the other day and I thought, at some point someone hand picked this single piece of fruit off of a tree, in an orchard somewhere in Washington State (or at least I hope that's right?!). I like to think they are earning a good wage, one that supports their family and helps them enjoy a pleasant lifestyle. And, I hope the farm or orchard is doing well, sustaining themselves economically as well as environmentally. As a culture, we are so far from our food's original source and the original form of the product, that we no longer "connect" with our food. We forget to thank the farmer who planted the seed, tended to the crops and eventually harvested them. We don't appreciate the chicken who gave it's life so we could enjoy a del...

Quinoa - My Favorite Grain

I first discovered Quinoa (pronounced keenwa) on a detox diet 4 years ago. It was listed in the breakfast portion of the strict menu I was to follow intended boost my immune system. Before this point, I had never heard of it or knew it existed! I found the grain at a local health food store along with some of the other obscure foods I needed. I cooked it up very simple, just like you would oatmeal and ate it with a little salt & usually peas (yes, veggies for breakfast!), every 5 days. Over the years I have continued to go back to the staple whenever I feel I am faltering from a healthy diet. It'is such an easy, healthy alternative to traditional hot cereal and it's gluten free! However, I'm frequently criticized for the bland foods I eat for breakfast. It's not uncommon to see me with a hot bowl of grains and steamed veggies, both seasoned without anything more than sea salt. I swear, I really enjoy it! But, when my coworkers decided we were going to have ...

Beet Salad & the Best Birthday Potluck!

I know I have friends with cooking skills, but it is still amazing when we come together with homemade food and it is of a phenomenal level! I hosted a potluck for my 27 th Birthday this year and had an amazingly talented turnout (of food and people!). My roommate K-Dog made a delicious Gluten Free/Dairy Free Pumpkin Bundt cake & a frosting made from Almond milk, to roaring reviews. Other great contributions involved grilled steak, shrimp skewers and homemade peach ice cream (although not dairy free). I went to the farmer's market down the street on Saturday morning for some local/seasonal inspiration and left with a good amount of fresh beets in a variety of colors. Since I discovered the canned beets I had as a child are not the only option, I'm in love with this colorful, flavorful root and all the varieties you can find here in Seattle. I also find great enjoyment in turning opinions around of a vegetable such as the often hated beet. When prepared the right ...