Have you ever woken up, been hungry and looked at the usual suspects for breakfast in boredom? Eggs and bacon getting old? Is cereal dull and lifeless? Bagels just aren’t doing it for you anymore? I found myself in this state today and was really aching for something different. I wanted something bright and vibrant and full of flavour and nutrition, but I really didn’t want another omelet. Don’t get me wrong; I love omelets! But I’ve had so many recently that they have ceased to be a “treat” for me, which is so very sad.
I considered what I had in the fridge and pantry that might need to get eaten up quickly as I’m the type of person who doesn’t mind having breakfast for dinner and dinner for breakfast. Heck, I’ve even had cold, leftover Chinese food in the morning because, gosh darn it, that’s what sounded palatable at the time!
Recently, I asked my hubby to pick up some asparagus for us. He came home with not one, not two, but three bunches. That’s a lot of asparagus! Continue reading
So I’ve thought for quite some time now that my microwave was little more than a device to reheat leftovers, to thaw items from the freezer and to make popcorn. I’ve felt this way for many, many years. I’ve tried cooking in it and haven’t liked how certain foods have turned out (largely due to texture-based issues such as chicken seeming rubbery, etc.). However, a friend of mine has recently clued me into the fact that my microwave can be used for so much more and has likely been one of the lesser-used tools in my kitchen arsenal, going largely neglected for years.
I was complaining that whenever I cook rice to the instructions either on the stove-top or in my rice-cooker, I always end up with crispy, overcooked rice layering the bottom of my rice dish. It doesn’t seem to matter how much water or butter I add, nor does it seem to matter how long I cook the rice for or at what temperature. I mentioned I was almost ready to give up on rice altogether which would be such a loss, since it’s such a versatile food.
When I was trying to come up with something for breakfast for myself, I found that I was rather stumped. The last couple of eggs in the fridge had gone bad, so an omelet was out of the question (although I remember now that I do have some of that ‘egg beaters’ product in the back of the fridge which is likely still okay). I twittered my frustration, saying I had some asparagus in the fridge I wanted to use with cheese in an omelet but, alas, had no eggs.
Within minutes, a friend tweeted back, suggesting wrapping the asparagus in bacon and sauteing them in a pan. Brilliant! We had this at a sushi place just a week before, so I don’t know why I didn’t think of it. The only problem was: I had no real bacon. All I had was turkey bacon that I had bought on one of my ‘health kick runs’ through the grocery store more recently.