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GREENS & EGGS + ROASTED CHICKPEAS

Eating a meal chock-full of veggies makes me feel like a million bucks every single time. If it's got flavor, texture, and lots of color, count me in. I bought an array of delicious fresh vegetables at Trader Joe's the other day, and decided to toss some in a pan and see what happened. The result? A delicious sauté of kale and cauliflower, accented with fresh parmesan and roasted pine nuts, and topped with a soft egg. 

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I bought a full head of cauliflower because it was INFINITELY cheaper than a bag of it, and used a biiiig handful of washed & cut kale. The parmesan came as is, and I used large eggs. 

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My mom turned me on to pine nuts—they're pricy, but add a new layer of crunch and flavor to any meal. I also love them in quinoa bowls or on pasta, and they're a key ingredient to homemade pesto!

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Toss everything into a pan with some olive oil and sea salt, and add a bit of balsamic if you're into that. Roast pine nuts dry in a separate (small) pan. 

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When everything's about 75% ready, crack an egg or two right into a less-saturated area (or if you're really prepared, make a kind of well in your veggies for the egg to lay in). Let them cook until the whites are opaque/to your preferred level of doneness. Lay cheese on top to soften/melt. Pour the whole concoction onto a plate and sprinkle those pine nuts on. Voila! A savory, healthy meal free of pasta and bread (my two huge weaknesses)! 

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Now onto a snack that I tried at the same time...

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Every single time I go to Trader Joe's, I pick up a can or two of chickpeas. My cabinets are overflowing with them because I keep forgetting that I'M NOT OUT OF THEM and continue to buy them. There are hundreds of ways to included chickpeas in your everyday rotation, and this is one of the tastiest: salt and vinegar roasted chickpeas. Yes. YES. So good. 

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Rinse your chickpeas thoroughly to avoid a bitter taste, and pat dry with a paper towel. Throw them on a cookie sheet tossed with olive oil and lots of sea salt. You want to salt them thoroughly at this step so they taste seasoned, not salted, later on. Bake at 400º for 15 minutes. Then, drizzle on some balsamic (however little/much you want, based on how many of those salt and vinegar kettle chips you can handle at once), and throw back in the oven for about 30 seconds. The chickpeas should be browned and crispy at this point.

This is SUCH a satisfying snack—warm, crispy, and super flavorful. It's also full of protein and fiber, so you can feel good about it! 

Happy cooking!

xo,
Morgan

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