Dining under the stars... Mon amour - The Plan

Here's a fun song from The Plan that talks of dining under the stars... I laugh when he starts screaming, "Merde! Merde!"  Something we all say when in love and when burning your dish while cooking...  

The Plan - Mon Amour lyrics and youtube video

Brunch without the cash punch? DIY sweet potato hash and spinach omelette!

Okay, okay... so truth be told I'm watching my cash flow as I am leaving in two weeks to sail the ocean.  So!  What better way to squash a brunch outing impulse than to make your own? (I know, I'd rather go out too, but my credit cards are crying out for a rest).

Sweet potato hash and spinach omelette for two!

Sweet potato hash:

les ingredients:
-one large sweet potato, peeled and cubed
-one onion, roughly chopped
-one tsp dried rosemary leaves
-one tsp dried parsley
-salt and pepper to taste
-any oil for frying (EVOO or otherwise, in my case, leftover frying oil from egg rolls yesterday... mmmm)

le demarche:
In a pan, heat oil on medium and add all together the potato, onion, and some salt and pepper.  Sautee for 10 minutes or until tender.  Add  the spices and mix, sautee again until sweet potato is crisp and slightly charred.  Divide into two plates.. enjoy!


Spinach omelette:

les ingredients:
-2 eggs
-one tbsp water
-salt and pepper
-spinach, 1/2 cup cut into chiffonade (fancy term for rolling up your spinach before chopping it so it comes out in thin ribbons)

le demarche:
-beat eggs with a fork in the bowl, add one tbsp water (will make your eggs fluffy, you can also use milk), salt and pepper
-heat frying pan and lightly oil (using whatever oil you have on hand)
-proceed pouring the eggs into the pan, making sure to cover the entire pan
-after  15 seconds where the border of the egg omelette is cooked, place the spinach on one half of the egg
-fold the half of the egg that is spinach free onto the half that has the spinach, you now have a half-moon looking egg
-wait 10 seconds then flip the half-moon to cook the other side
-ta-da!  cut in half and place on to two plates (preferably the ones with the sweet potato hash :)  )

I also ate left over roasted pork with the above, if you don't have roasted pork from the wonderful people at KaKaLucky BBQ at Broadview and Gerrard, add bacon, sausage, leftover turkey if you still have any, or any other wonderful protein you can add to the mix.

Bon appetit!

Holy Falafel I'm back!

After a very lengthy pause.... during which I have resorted to a healthier lifestyle while still feasting and imibing... I look to my 30s to be gluttonous and more frugal than ever!

Grocery shopping always becomes so much more expensive with the added bounty of meat. Toodles my carnivous ways on my newly adopted "Meatless Mondays"! A can of chickpeas stands in for protein as I veggie my way to Falafels and Red Cabbage Salad with Tahini sauce.

Falafels (adapted from The Joy of Cooking)

Drain and let dry: 1 can of chickpeas 19 0z

Stir together: 1/3 cup tahini
1/3 cup water
 2 tbsp lemon juice
Pinch of Salt and set aside... this is your sauce to be drizzled on the just-fried falafels...mmmmm

Back to the chickpeas!
Place in food processor and finely chop. Add:
1/2 cup chopped onion
1/4 cup packed parsley (I used 4 tsp of dried parsley)
2 garlic cloves, chopped
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp baking soda
1/4 tsp ground red pepper (Who has this but Gwyneth? I used black)
1/2 tsp turmeric

Process until the mixture is coarsely pureed. Remove to a bowl. (I have STILL not taken out my birthday gift food processor from my lovely family so I immersion blended the chickpea mixture... I will definitely use a food processor next time!)

Stir in: 2 tbsp all-purpose flour

With wet hands, form the chickpea mixture into 12 balls. Let stand for 15 min

Heat in a deep skillet until hot: 1/2 inch vegetable oil. Fry the balls in batches, turning often until golden, 6-8 min. Serve with tahini sauce drizzled on top with this awesome salad!

Red Cabbage Salad
Chop up 1/4 of a small red cabbage.
Cut into match sticks, 2 carrots (this was the worst part of the entire recipe, this should be a form of torture.... just saying)

Place in bowl, add: 2 green onions (or scallions, you shmancy people)
chopped 1/2 cup of almonds (you can cut these up if you like)
2 cups baby spinach
1/2 - 1 cup cooked couscous
1/4 cup of mayonnaise
4 tbsp balsamic vinegar, add more if you so desire
3 tbsp olive oil, or more or less, again depending on your preference salt and pepper to taste Mix well together, I like using barbecue tongs.. And ta-da! Both of these should yield about 4 servings. I would make the Red Cabbage Salad first and chill it before tackling the falafels. Cheap and cheerful lunch, dinner or even brekkie! Nyom, nyom, nyom....