February 9, 2012 · 1:38 am

Baked Avocado and Egg

Ok, it’s time for something I’m pretty proud of. If I ever release a cookbook, this recipe will be on the first page. Behold the Baked Avocado and Egg!

Breakfast of Champions

Fact: Sriracha sauce makes everything better.

I don't know if the best part was the avocado or The Clash of Kings.

I was so excited about this creation, if only because it opens up a whole new world of avocado consumption. Anyways, had to share the recipe as soon as possible, so here it goes!


Baked Avocado and Egg
Serves 2

Two medium avocados

Four eggs

Dill

Salt and pepper

Sriracha sauce


Directions

  1. Heat oven to 425° F.
  2. Cut each avocado in half, removing the pit and making sure that each half has a hole in which to place an egg.
  3. Place the halves in a baking dish and fill each with one egg. (See note below.)
  4. Sprinkle dill, salt, and pepper on each.
  5. Bake for 20-25 minutes. This will really depend on how you like your eggs. I don’t like runny yolk, so I baked mine for about 25 minutes, maybe a bit more.
  6. After you’ve removed them from the oven and let them cool a bit, squirt some sriracha sauce on those bad boys and go to town.

Notes

  1. There are a couple of ways you can prepare the egg before you put it in the avocado. You can leave each egg whole and put them into the avocado halves with the yolk still intact (an especially good option if you like runny yolk), or you can mix up the eggs beforehand and pour it in (less messy option, will end up more like scrambled eggs).
  2. Don’t freak out about making a mess or getting the eggs perfect in the avocado. One suggestion would be to fill the avocados in a separate bowl to catch any egg spillage, and then put them in the baking dish.
  3. I also made a vegan option for my friend using a quick tofu scramble. Drain some tofu, mush it up with some diced onions/peppers/same seasonings (maybe some soy sauce?), and bake it the same way.

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February 4, 2012 · 3:01 am

Rejoice! It’s Girl Scout Cookie Season!

It’s the most wonderful time of the year, boys and girls. GIRL SCOUT COOKIE SEASON.

While wandering around Harvard Square on Friday evening, I spotted a woman carrying two boxes of Girl Scout cookies. My sixth Girl Scout cookie sense immediately went on high alert. I resisted the urge to shake her  by the shoulders, wild-eyed and foaming at the mouth, demanding to know where she bought them. I knew that cookies were close.

Obviously I was right, my Girl Scout cookie sense never lets me down. Those wonderful gals are selling them at a bunch of subway stops in Boston. I bought two boxes: Peanut Butter Patties and Caramel DeLites. Those are clearly the two best options and you can just get away from me if you would have chosen the Lemonades. Blech.

Just can't get enough of those "eanut" Butter Patties, amirite?

If you’re in Eastern MA, you can find cookies near you here. God, the Internet is so great.

So what’s your favorite Girl Scout cookie? Do you agree that Thin Mints are overrated? Are you weirded out when you realize that the same cookies have different names depending on where they’re sold? Do you like my pink nailpolish?

Happy Girl Scout cookie season!

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January 30, 2012 · 12:14 am

Easy Lentil Tomato Soup

I originally titled this post “The Bay Leaf Incident of 2012,” but “Easy Lentil Tomato Soup” seemed a little more blog-friendly and less ominous. I shall begin with a photo:


Despite the Bay Leaf Incident of 2012, I did not die upon consuming this soup.


Looks harmless enough, right? WRONG. Lurking within that blurry bowl of Lentil-Tomato Soup is something that until this weekend I assumed would cause immediate death – blended bay leaf. That’s right. I slaved over a hot stove creating a lovely soup, only to forget the crucial step of removing the whole bay leaves before using my immersion blender. I was certain I would kill myself and my unassuming dinner partner, who had placed blind faith in my ability to make a non-lethal soup.

After much hand-wringing and brow-furrowing, I did what any functional adult would do: I texted my mother.


“Am I going to kill us both if I serve soup in which I accidentally blended a bay leaf?’

Mom responded with the sanity that I was lacking.

“Not unless either of you are allergic to bay leaves.”

Oh. Thanks Mom.


So long story short, I learned a valuable lesson. Accidentally blending bay leaves into your soup, while not recommended, will not lead to paralysis, stroke, nerve damage, or sudden death. Mostly it will just result in a strong bay flavor and tiny floating pieces of leaf in your soup. If you’ve learned nothing else from this blog, please retain that.

I still want to share the recipe with you all, as it was actually quite tasty. I was inspired by an Alton Brown recipe I came across awhile ago. By the way, leave it to Alton Brown to publish a recipe calling for “Grains of Paradise.” I’m almost certain that is not a spice at all, but the title of an obscure John Steinbeck novel.


Easy Lentil Tomato Soup

Serves 2-3 people


2 tbsp olive oil

2-3 minced garlic cloves

1 small-medium sweet onion, chopped

1/2 cup chopped carrot

1/2 cup chopped celery

A few pinches of salt

1 can cooked lentils, drained

1 cup peeled, ground tomatoes (canned)

1 32-oz box vegetable stock

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp freshly ground pepper

2 whole bay leaves … do not blend


Directions

  1. Heat up the olive oil over medium-high heat in a large pot. Add the onions, carrots, celery, and salt and saute for about 4 minutes. Add the garlic and saute for another 2-3 minutes. The onions should be soft and starting to brown.
  2. Add everything else and stir it up.
  3. Up the heat until the soup starts to boil. Then reduce to a simmer and let it do its thing for 10 minutes.
  4. Remove from heat. REMOVE BAY LEAVES. Blend using an immersion blender, regular blender, whatever.

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