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Fast food

Spinach, Feta, and Roasted Tomato Omelette

Spinach, Feta, and Roasted Tomato Omelet

Sometimes, life gets a little absurd. Recently, I’ve been letting my dissertation take over every waking hour, because, well, someday, I want to get out of here, move on, and do something (anything) with my life that people might actually be interested in. I mean more than the 30 or so people in my field, who are working on similarly esoteric stuff.  That’s grad school for you, I suppose. But I digress … I’m really here to tell you that there ARE ways to make home-cooked meals, even when life gets crazy. If you have five minutes, and don’t mind leaving the dishes in the sink, you can eat amazingly well even in the midst of work-related chaos.  I think I’ll make these meals a monthly feature here on threeForks.

This first one is actually one of my favorite quick meals, especially because you can double the recipe and provide yourself with lunch or dinner the next day, as well.  It’s incredibly versatile — you can throw in anything (including leftover pasta!) you need to use up and end up with a gorgeous, filling meal. And it takes a whole 5 minutes, depending on your fillings.  I’ll give you a specific variation below, but first, I have some business to attend to.

Baking Blondie tagged me, so I will in turn tag Rachael, Arielle, and Marty, just because. Here’s some insight about my food obsessions…

You can take five items and are allowed one sentence in which to justify your decision. Tag whoever you like and link back! You are on a desert island so assume a plentiful supply of exotic fish, coconuts and sea salt. Ignore any issues regarding storage. There happens to be a very large solar powered refrigerator washed up on the shore as well. Now, on to the list…

1. Olive oil. With all that fish and salt, I’m going to need some to get gorgeous, crackling fish skin.

2. Coffee, because I am an addict.

3. A cast iron pot, because you can cook anything in one of these.

4. Flour, so I can make some awesome sourdough pizza.

5. A tomato seed packet. Then I can grow something delicious.

Ok, now back to the regularly scheduled program…

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Filed under cheese, eggs, main, quick meals, spinach, tomatoes

Prickly pasta, take two

Prickles galore

I had to continue on this prickly pasta theme, because I’m still a little bit shocked that this dish worked. I didn’t even take prep pictures, thinking that this could just be my little secret. Not that I should have been surprised — I’m not exactly the first one to roast an eggplant whole, skin and all, only to scoop the flesh out, doctor it with a bit of olive oil, and discover exactly what I had been missing for all these years. I think my faith in eggplant was lacking a bit, after the million spongy and, frankly, kind of gross eggplant dishes I’ve managed to assemble in recent years. And yet, I kept on buying them. Good thing, don’t you think?

Nettles

This dish is my last recipe’s less virtuous cousin. It’s inexact and utterly malleable, depending on your tastes. But I do think you should try it, with or without the nettles. Again, a bit of arugula, thrown in at the last minute, provides the green counterpoint the silky eggplant flesh needs.

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Filed under cheese, local, main, pasta, quick meals, vegetarian

Caliente

Tostadas

When my week’s kind of crazy, I need something hot, filling, and nutritious. NOW. I don’t want to wait for the oven to finish pre-heating. And I certainly don’t want to bother making everything from scratch.

Or do I?

Tortillas

Let’s just say I was procrastinating a bit. Taxes, tow truck adventures, experiment planning, and lobbying for better health care packages make for an interesting week. An exciting (and potentially, fairly fulfilling) week, I admit, but I needed a little break. So I did what I do best — turn a potentially quick, healthy dinner into a three hour play session, starting with fresh, made-from-scratch corn tortillas, shaped ever so clumsily with my very own palms. And you know something? It was worth it. I’d give up my evening in a second for hot-off-the-pan tortillas, with a bit of melted cheese, a little snack to hold me over until the vegetables finally roasted into the perfect succulent sweetness that only a bit of patience can yield.

Veggies!

But the best part of this story? You can do this in pretty much no time at all, with a bit of preparation. You don’t have to muck about in your fridge, mixing this and that, like I did. Throw your vegetables in your toaster oven to roast, bake the squash ahead of time by simply cutting it in half and throwing it in a hot oven for an hour (or use a microwave, if you dare). And those tortillas? All they are are a bit of masa and water, mixed and shaped. You don’t have to make more than you need for dinner, and they cook up in minutes. Minutes!

And that’s only if you, like me, have no clue what you’re doing. Which, I assure you, only adds to the fun.
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