Thursday, February 16, 2012

Chia Grits

This morning I debated between my two breakfast options: Grits VS Oatmeal. I looked at the nutrition facts, pretty much the same thing besides the huge fiber difference... and the fact that you can put cheese in one. So my decision then became cheese or fiber.

I decided cheese. Then I decided both. At first I was going to just do a shot of chia seeds (fill a shot glass with juice add a table spool of chia seeds, wait a minute then shoot - this action makes me feel at home). But I had no juice so I decided I could probably just add it to the grits.

Make grits according to directions

Then Add:
Some Monteray (Monterrey/Monneray/Moneray) Jack Cheese
Curry Spice
Chia Seeds

Monday, February 13, 2012

Vegetarian Lentil Gazpacho

I just had drinks with my biggest supporter of this food blog, my brother. As we sat there, him with his hot toddy, and me with my tequila and soda with pickle juice and hot sauce (totally awesome), I told him that at last I am starting the blog again. So starting it in fact, that I already started it a few days ago. I told him about the truffle asparagus on miso grits and a poached egg and he seemed so impressed that he was totally unimpressed. "That sounds good" he said almost disappointedly. Well this entry is for him. Although I have to say, this 'dish', not totally bad.

I was moving out of my apartment which I shared with five people into a normal person apartment. As I was finishing my packing I realized how hungry I was. I had already eaten all of the year old halloween candy from one of my roommates and had desimated my other roommates ramen supply so I decided to go deep into my old cubbord.

There was a can of lentil soup. Perf. I'll make lentil soup. Except it wasn't so much lentil soup as lentils in a can. Close enough.


Open lentil can
Pour in bacobits
Add more bacobits

I suppose you could heat it... I decided on more of a gazpacho brand. And if you really want to get fancy you could even use a bowl - but I had packed all those. Besides the can feels more rustic. Like camping.. maybe as I'm broke as hell I'll compare everything to being like camping... I like not having heat or toilet paper, like camping...

Friday, February 10, 2012

Miso-Truffle Asparagus over Italian-Soy Grits topped with a Poached Egg.

So I have decided to start this again. And start this off right. With a truffle-miso asparagus over Italian cheesy soy grits topped with a poached egg and roasted, maybe called fried, garlic.

I made this for three people and the rations were perfect. Perfect in the sense that they were the amount that people should eat and not in the sense of what people wanted to eat.

I tried doing something fancy which is slow poaching the eggs in their shell. To do this you are supposed to put the eggs in water that is 140-145 degrees (you should place either a baking rack or a steamer thing in the pot to put the eggs on so they don't touch the bottom of the pot). This is supposed to take 40 minutes. Bullshit bullshit and an hour twenty later no freaking eggs. I mean eggs, but just heated up versions of what they were before. So I freaked out a bit, fried some and then did my way of poaching eggs:

bring a pot of water to a boil. Put an egg in the pot. Wait a few minutes. Then pour everything into a strainer and don't give a shit about whether it looks cohesive.

For the grits I used slow cooking, ie 15 minutes instead of 5. I put about three cloves of minced garlic in with some herbs de provence (which after googling I discovered is not spelled herbs de provonce). This didn't taste too well because I hate herbs de provence. I hate saying it and I feel rediculous for typing it. I then decided it clearly needed soy sauce and miso, which would also make it compliment the asparagi.

2 cups water brought to boil with three minced cloves of garlic and herbs de provence
1 tblespn red miso
1 tblsspn butter
1/2 cup Grits
splash of low sodium soy
About a 1.5 inch cube of Monterrey Jack (cause that's all I had left)
sprinkle salt to make up for low sodium nature of salt.

Oven at 350
cut off bottom inch of asparagi and peel the bottom inch that's left - only really if you have some thick ass asparagus like I did.
Line cookie sheet with aluminum then lay out asparagus.
Drizzle (read coat) with truffle oil and two - 100 minced garlic cloves, some salt and bake for like 15 minutes +/- for thickness of asapargus - don't over cook because asparagus without a crunch is stupid.

Put everything on the plate. I topped the poached egg with the remaining garlic that was on the pan with the asparagus.

Ok, so the picture looks disgusting - I probably should have taken the picture before I stabbed away at the egg. But this was one of the better things I have ever made.