Traveling, visiting family, weddings...they're all fun. But it's good to be home.
And eating healthy food again. Travel (and visiting family, and attending weddings) doesn't always lend itself to healthy eating.
I mean, you have every intention of making a kale, peach, raspberry, and yogurt smoothie before you leave for the airport at 6:30 AM. But...well...there's no way you're going to wash the blender before you have to run to catch the train to catch your plane. And some kindly parent gave you a Dunkin' Donuts gift card. So...
So when you get home and pick up your CSA vegetables, you are overjoyed. And when you make yourself a filling, nourishing breakfast the next morning. Well, it's amazing. And scrambles are such a low-maintenance breakfast that you can't resist even if you're still travel-weary.
Potato-Leek Scramble with Kale
1-2 smallish red skinned potatoes, quartered and thinly sliced
1 leek, sliced into thin half-moons
1 clove garlic, minced
4 big kale leaves, finely chopped
olive oil
3 eggs
some extra sharp cheddar
salt and freshly ground black pepper
Heat a splash of oil to a large cast iron pan over medium-high heat. Add the potatoes, leek, and garlic. Season with salt and pepper. Cook, stirring frequently, for 5-8 minutes or until the potatoes are softened--this all depends on how thinly you slice your potatoes. Add the kale, season with salt and pepper, and cook until collapse. Another 2-3 minutes.
While the veggies are cooking, crack the eggs into a bowl, season with salt and pepper, and beat them well. When the veggies are cooked, reduce the heat to medium and add the eggs. Cook, stirring with a spatula, until your eggs are the desired consistency--I like mine set, but not dry, it took about 4 minutes, maybe a little less.
Remove from the pan and divide between two plates. Sprinkle each serving with some grated cheddar and and a few grinds of black pepper.
Enjoy the nearly perfect balance of protein, starch, and leafy greens as it erases all memories of the Pizzeria Uno lunch special.
Serves 2
Shared with Hearth and Soul Blog Hop
And your mom really likes to get the lunch special at Pizzeria Uno. And you try valiantly to get her to go to Chipotle (which, on the continuum of chain restaurants that you have in your head, is slightly less evil).
And your sister, although the nicest person in the world for letting you stay with her (and for making you an amazing cross-stitched decoration for your kitchen), has freely admitted that she has no idea how to feed a vegetarian except by making pasta with cheese or pizza.
And then there's all the food from the wedding...I mean the hors d'oeuvres alone (two types of bruschetta, fried pickles, antipasto skewers, fried mozzarella with tomato soup dip)...and the drinks...and the eggplant parm...and the grilled portobello mushroom...the banana bread cake with cream cheese icing (made by the groom's mom). And the peach-bourbon fizz (guess whose going to try to recreate that in her own kitchen...).
So when you get home and pick up your CSA vegetables, you are overjoyed. And when you make yourself a filling, nourishing breakfast the next morning. Well, it's amazing. And scrambles are such a low-maintenance breakfast that you can't resist even if you're still travel-weary.
Potato-Leek Scramble with Kale
1-2 smallish red skinned potatoes, quartered and thinly sliced
1 leek, sliced into thin half-moons
1 clove garlic, minced
4 big kale leaves, finely chopped
olive oil
3 eggs
some extra sharp cheddar
salt and freshly ground black pepper
Heat a splash of oil to a large cast iron pan over medium-high heat. Add the potatoes, leek, and garlic. Season with salt and pepper. Cook, stirring frequently, for 5-8 minutes or until the potatoes are softened--this all depends on how thinly you slice your potatoes. Add the kale, season with salt and pepper, and cook until collapse. Another 2-3 minutes.
While the veggies are cooking, crack the eggs into a bowl, season with salt and pepper, and beat them well. When the veggies are cooked, reduce the heat to medium and add the eggs. Cook, stirring with a spatula, until your eggs are the desired consistency--I like mine set, but not dry, it took about 4 minutes, maybe a little less.
Remove from the pan and divide between two plates. Sprinkle each serving with some grated cheddar and and a few grinds of black pepper.
Enjoy the nearly perfect balance of protein, starch, and leafy greens as it erases all memories of the Pizzeria Uno lunch special.
Serves 2
Shared with Hearth and Soul Blog Hop
No comments:
Post a Comment