Breakfast: August 2003 Archives
This was so easy to make: combine a 15-ounce can of white beans, 1 1/2 tablespoon olive oil, 1 chopped garlic clove, 2 tablespoons flat-leaf parsley and salt and pepper to taste in a food processor until it's the texture you want. I added cumin and chipotle powder, but lemon and rosemary might be nice, too. We dipped breadsticks in it and had a salad for dinner, but it might be good as a crostini spread, too.
Todd's mom is a great cook. So whenever Todd goes home to Durango (which only happens about once every three years) he always has some dish he wants her to make for him. This time, it was huevos rancheroes. For various reasons, he didn't get his dream breakfast until the last day we were there, right before we left for the airport for our 8 a.m. flight. Can't say that eggs and refried beans are the best thing to have at 6 a.m., but they did keep me full almost the entire six hours we were traveling (a good thing, too, because among the indignities United subjected us to on this trip was a terrible snack instead of the simple lunch that anyone flying a premium airline from 8 a.m. to 4 p.m. deserves - they lost our luggage, too).
Anyway, the huevos rancheros is pretty simple, but a satisfying combination. Flour tortillas fried in a thin layer of very hot oil just a few seconds, until crispy; refried beans; a fried egg; and enchilada sauce. Top it all with Cheddar cheese and salsa. I usually poach my eggs and toast corn tortillas in the oven when I make it - I still prefer the poached egg, but the fried flour tortilla definitely beats a dried out corn tortilla.
I had leftover pasta dough from this weekend's ravioli, so last night while Todd was at class I rolled it out, cut it into squares and boiled it. I sauteed the rest of the Swiss chard and tossed it with the pasta and some ravioli filling (ricotta, Parmesan, salt, pepper, parsley). The instructor at my pasta class said she usually figures one serving per egg (the recipe we used had three eggs, 2 1/2 cups flour), but I found that's way too much. So I had leftovers today for lunch.
But it felt indulgent last night to be rolling out my single serving of fresh pasta, just for me. It's too bad pasta dough doesn't stay fresh for long in the fridge; otherwise I'd keep some in there all the time.
