Monday, October 12, 2009
I'm going to be honest. I've been feeling completely uninspired. I haven't been cooking at all. I've been living on grilled cheese and salad, pretzels, tzatziki and beer, an occasional Italian sub sandwich from Bari Foods, sauteed kale and smoothies. My house is also a sty. My house is never a sty. I may as well have farm animals roaming around in here, it's that bad. And the piece d'resistance? I haven't showered in days. There you go; more than you ever wanted to know about me. It happens, right? I'm not perfect.
I'm learning how NOT to be such a control freak. I've had to put all my energy into one thing and let a few other things go. That one thing happens to be my new Pantry Essentials Guide that I'll be offering on this very site in the coming week and it's taken a lot out of me. That's why no post last week, I apologize. It's paying off, though. It's comprehensive and well-designed and I'm very proud of it.
What I've been discovering about myself this year is that I'm a master improviser. I'm not ready for Iron Chef, but I can usually make a great meal out of whatever I have around.
This was my breakfast. It would also make a great lunch or dinner. It's a corn tortilla with melted cheddar, softly scrambled eggs, chopped avocado, a mess of cilantro and a pinch of sea salt. I made three of these and they were incredibly satisfying and took 5 minutes to prepare.
Here's how I did it:
I heated a touch of canola oil in a skillet, sliced some local cheddar on a tortilla and popped it in the skillet until the tortilla got a little crispy and the cheese began to melt. While that cooked, I scrambled some eggs and then tossed them into the tortilla. In addition to the avocado and cilantro, I added some Greek yogurt (porque, no sour cream aquí) and a dab of salsa.
Kids would love these, too. What's not to love?
I keep cilantro in my kitchen almost all the time. For me, it's an essential and very flavorful addition to both Mexican and Asian dishes such as tacos and quesadillas or coconut curries and cucumber salads. I cut the stems, remove any rubber bands and put it in a glass of water covered loosely with a plastic produce bag in the fridge. It lasts quite a while this way.