This is what I had for breakfast yesterday morning. I’ve been making a lot of one-dish skillet meals lately; I cook a base layer of root vegetables or other longer-cooking items, and top with tender things near the end of cooking. I’ve also been really fascinated by the long-ish infographics that I’ve seen on Pinterest lately, so I wanted to try my hand making my own. Fun.
I love cooked breakfasts, especially when it’s cooler out. (In the sweltering heat, I usually choose not to turn on the stove in my un-air-conditioned apartment.) This particular combination of flavours reminds me of Italian food – probably because of the tomatoes and the nutmeg.
I like to use coconut oil in my cooking, but you could use any oil you like. Frying the base layer first and then flipping it to cook the other side really adds to the complexity of the flavours. I also like to add a bit of channa masala spice before layering the greens and tomatoes. A few days ago I made a similar dish, only instead of potatoes I used half a sweet potato, one small beet, and a couple of slices of butternut squash. It smelled AMAZING as the sugars carmelized in the pan. I also tend to add a bunch of seeds for protein: sunflower, chia, hemp, pumpkin…
I made this sauce / dressing / dip on the weekend, when I didn’t want to eat a bunch of celery chunks plain. I have no clue what the precise amounts of the ingredients are. This is just my best guestimate. I used the leftovers to drizzle on a bowl full of freshly cooked veggies. It was awesome.
Juice of one carrot
Heaping spoonful of tahini (ground sesame butter)
Juice of one half lime
Pinch of chili powder and chipotle powder (or cayenne)
Whisk all the ingredients together, and use as a dipping sauce or dressing.
When I get home from work, the most creative part of my evening begins. Because that’s when I decide what to make for supper.
Last night I did what I always do – started by looking through my fridge. It’s full of all kinds of vegetables. There are more vegetables – ones that don’t need to be kept cold – on the shelves in my kitchen. I think of them like paint colours. Only unlike paint, I can taste and smell and eat them, too. (Besides look at them.)
So last night I looked through my fridge, and then wondered if I wanted to make something with potatoes. I checked my potato bowl, which sits on one of my food shelves (not in the fridge), but I only had two left. I wanted to save them for today, which is a holiday.
I had a spaghetti squash, though. (I also had a butternut squash. Squashy excess, perhaps.)
So here’s what I did.
I sautéed one yellow onion, and when it was golden, I added some slices of raw, peeled and cored spaghetti squash. I steamed them with some water in a skillet until the squash was soft, and came apart in strings.
Separately, I steamed some spinach, all by itself. (That was my side dish.)
I also roughly chopped some plum tomatoes, and simmered them in a saucepan with a bit of water and some carrot shavings.
I flavoured the tomato sauce with a pinch of Italian seasoning, a pinch of chipotle pepper, a dash of salt, and a bunch of freshly-ground nutmeg.
I ladled the tomato sauce over the (salted) spaghetti squash, and that (along with the steamed greens) was dinner. Yum.
I made this for supper last night. I can’t tell you how amazing it tasted. It was totally dairy and gluten free, but tasted pretty authentic. Yum.
I appreciate good food.
Update: A reader asked me for this recipe, so I’ve included it below. It makes one serving (and the amounts are kind of sketchy, since I don’t measure anything when I cook). Adjust as necessary for more servings.
1 small yellow onion
1/2 sweet potato
1 romaine heart (or about 1/3 to 1/2 a head of romaine)
1/2 cup sauerkraut (optional)
2 plum tomatoes or 1 large beefsteak tomato
Chili pepper or chili pepper flakes Emeril Lagasse’s Essence (“Bam!”) (optional)
Chop the onion into a fine dice, and sauteé in some coconut oil until golden. Chop the potato and sweet potato into bite-sized pieces, and boil with the onion in a saucepan until the potatoes are very soft (about 20 – 30 minutes).
In the meantime, wash and cut the romaine into thin (1/2 inch) strips, and put in salad bowl. Lightly salt lettuce, and add some shreds of sauerkraut (optional).
When the potatoes are cooked, drain (save the cooking liquid if you want a runnier “cheese”) and mash. Add finely chopped chili pepper or chili flakes to taste, and add a few dashes of Emeril Lagasse’s Essence (optional – my dad makes me this; he uses it at the dinner table in place of salt and pepper), and salt to taste. Mix well, and then add some of the cooking liquid if you want a runnier texture. Put potato mixture on top of lettuce.
Thinly slice the tomato(es) and quickly sauteé them at high heat in a skillet with a bit more coconut oil until the tomatoes are just starting to soften. Immediately pour onto salad, on top of potato mixture. Salt to taste.
Okay, so in this video I show you how to broil rapini, also known as broccoli rabe (or raap), broccoletti, broccoli di rape, cime di rapa, rappi, friarielli, and grelos.
(I totally Googled that. Just saying.)
Rapini looks sort of like broccoli, only smaller and wilder looking. I normally don’t like it – it can be kind of bitter – but in this recipe it’s really sweet.
For this recipe you’ll need:
one bunch of rapini
some olive oil
and some salt
You’ll also need a baking sheet, a bowl to toss the rapini in, an oven and some kind of timing device (if you don’t want to have to keep checking the rapini every couple of seconds). Just saying.
Set your oven to about 350 degrees Fahrenheit, drizzle olive oil over the rapini, toss the rapini in a bowl with your hands to cover everything with the oil, and then arrange everything on your baking sheet and bake the rapini for about 35 to 40 minutes.
When the rapini is done, the leaves should be all thin and crispy and starting to brown, and the stalks should be tender. Ish.
Some benefits of this recipe are… okay, eating greens.
Also: Not a lot of dishes to clean up afterwards.
Some possible ways this recipe could fail:
Cats love rapini. Apparently. So, your cats could eat all your rapini if you leave it unattended before you cook it.
Also: I spilled salt all over my floor when I was photographing the salt.
Also: I put my BlackBerry down on the counter and accidentally got olive oil on it.
This post was originally published on my vegetarian cooking blog, frugal vegetarian cooking.