I woke up at 5:30 this morning...

...which totally sucks. Saturday morning, the one morning I can sleep in and I'm awake at 5:30. I don't know what's wrong with me, especially since I can sleepy ANYWHERE at ANYTIME, except my bed on Saturday mornings apparently.

So while shutting my eyes tight and trying desperately to get back to sleep I was thinking about a lot of things. One of those things being food (no surprise there), which made my mind start thinking about breakfast and what we were going to have (I usually cook big brekkie on Saturday morning, something I credit to my father). Then I started thinking about our CSA bag and how I should really be using things from that since we're going to be gone next weekend, oh and we have a lot of eggs in the fridge.

I don't know why I decided to take photos of it this morning, but here it is:
Spanish Tortillas



olive oil
2 sm-med Potatoes (peeled and diced)
2 Spring onions (I used chives this morning, cause that's what I had)
Bit o' Cilantro (some call it coriander, but it's a Spanish Tortilla so today it's Cilantro)
4 Eggs
Cumin
Paprika
Salt and Pepper
Sour Cream

* Put a bit of oil in a pan and add the potatoes with salt and pepper and just a smidge of paprika. When sizzling cover pan and let fry/steam themselves for a bit (like 10 min). While potatoes are cooking beat 4 eggs into a bowl, and add onions (or chives) and cilantro and a dash of cumin (out of habit, I always crack some salt and pepper into my eggs that I'm about to cook, doesn't seem to hurt anything). Add the cooked potatoes to the egg mixture and make sure everything is mixed together well. Add a bit more oil to the pan (you DON'T want this sticking) and then pour in the eggs with potatoes. Drop the heat waaaaay down, you don't want it cooking too fast. Let is simmer in the pan until it's cooked almost completely through on top. Then I slid it out onto a plate and flipped it back into the pan to cook for a couple more minutes on the other side. Cut and serve with a drop of sour cream, perfect morning breakfast for the sleepless.


~Chives~


~Steamy Potatoes and Cilantro~


~Sizzling away~


~Perfecta!~

More Kitchen Time

I'm always on the lookout for a good Chicken Satay recipe and I happened to come across this one while I was actually searching for something completely different. I find a lot of satay recipes turn out to be too peanut buttery and really thick. But this one is really, melt in your mouth, good.



Chicken Marinade
4 small-med Chicken breasts cut into cubes to be skewered.
1/2 Cup Coconut Milk
1 clove garlic (chopped)
Green Ginger (I don't know how you measure ginger, but about the size of 2 garlic cloves peeled and chopped.)
1 tsp. Turmeric Powder
1 1/2 tsp. Brown Sugar
dash of salt and pepper





Mix it all together and put in fridge for at least an hour. When ready put onto wooden skewers and grill.

Peanut Sauce
1 Cup coconut milk
1 TB turmeric powder
1/4-1/2 Cup peanut butter (this all depends on your preference, the sauce thickens up pretty quickly and you can always add in more at any time. I also think this recipe would be really good with cashew butter, and I think I'll try it next time.)
3/4 Cup chicken stock
1/4 Cup brown sugar
2 TB lemon juice
1 TB soy sauce
Dried hot red chili flakes (this again, depends on your preference of spiciness, add a bit and taste until you get it to where you like it)



Bring coconut milk, curry powder, peanut butter, chicken stock and brown sugar to simmer. Stir all until smooth, then reduce the heat so it's not bubbling anymore then stir in lemon juice and soy sauce. If sauce thickens up too much I add a little bit of regular milk to it. Serve Chicken over rice and top with the sauce. Enjoy!

In the Kitchen

So as I mentioned, we've been really enjoying having a good kitchen and have been doing quite a lot of cooking. We also get quite a variety of fruits and veggies in our CSA bag every week, which makes finding recipes and experimenting with new veggies really enjoyable.

This week, amongst many other things, we received kohlrabi.



I'd never even heard of this before, but a quick google search of the root vegetable and I also discovered a new favorite food blogger, Morta Di Fame, who gave me a great recipe for this veggie. Pasta Con Cavalo (kohlrabi): A very delicious and light garlic tomato sauce served over fettuccine and, of course, the cooked kohlrabi. The recipe is really simple and I was delightfully surprised with how much I liked the kohlrabi.


~Simmering Sauce~


~Kohlrabi cooking with the pasta~


~Pasta Con Cavalo~