This is another one of those sort of on-a-whim recipes that I threw together one morning, and I absolutely loved it.
I know that a breakfast-for-one recipe doesn’t exactly make perfect sense on a blog that’s all about living together in peace … but sometimes the carnivorous guy and toddler are over there gnawing happily on their bacon, and I feel like I’m missing out on the breakfast action. So then I whip up something special for myself and I feel a little better. So, see?! Even this Lemony Egg in a Spinach-Chickpea Nest helps keep our mixed-diet family happy!
This simple, satisfying, and protein-rich breakfast isn’t only delicious, it’s super easy, too. Seriously – it takes only about 5 minutes to whip up!
Just saute a little spinach …
Smash some chickpeas in there along with some lemon zest …
And make a “nest” …
… for the egg to cook in.
Salt, pepper, a fresh squeeze of lemon juice, and breakfast is served.
The egg cooks perfectly, at least to my taste – a bit of buttery yolk oozing out to flavor the “nest” here and there. And the chickpeas (also known as garbanzo beans) crisp up in wonderful little browned bits. Yum.
I’ve gotta say, my bacon-obsessed loved ones are totally missing out.
Yes, the word “green” is in the title of this post. No, it’s not a typo. This is totally a green smoothie! I mean, look!
Trust me on this. Please, please trust me on this.
Would you like to see my normally-highly-classified notes on this recipe? Are you sure you’re ready for such long-winded, scintillating reading? Okay then. Here goes. My notes on Mashed White Beans with Spinach, Garlic, and Lemon:
Okay, so maybe it’s more khaki than green.
Do you remember wilted spinach salad? Or is that just something from my childhood?
Spinach dressed in hot bacon drippings and vinegar until it wilts and becomes surprisingly delicious?
So, I realize I’m several years late to the party here, but I’ve finally discovered yoga.
It’s, like, a trip to the spa for a massage. Except you do it yourself, it’s cheaper, and you feel even better afterwards. I’m taking very beginner level classes – no impossible pose attempts in front of depressing mirrors and no hot-yoga blackout episodes, not that I’d know anything about either of those things – and I’m practically giddy over how much I’m enjoying it. “Grace” and “flexible” are about the last two words one would ever use to describe me, but if I keep this up, maybe I’ll get a little closer. So far, it certainly makes me feel great.
Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.
I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.
This pasta recipe is the happy result of my starting a batch of fettuccine alfredo only to realize we were out of a key ingredient – parmesan cheese. Nooo! But a little nutmeg, baby spinach, and fresh basil saved the day – and the dinner – and actually elevated this creamy fettuccine recipe to something pretty special.
The super-creamy sauce starts with some shallots sauteed in butter. Add heavy cream (diet food it’s not, though I’d like to think the spinach helps), let thicken, season, and add the pasta, blanched spinach, and basil. It whips up in just a few short minutes, but tastes like a million.
It took me awhile to succumb, but I finally have. I have tried – and, as it turns out, love – green smoothies.