Over the past few days I am been trying to become a little more tech-savy. I have been updating the blog a little and wanted to have one of those ‘virtual photo gallery’ things (or whatever they are called!). Too bad that every time I try to load a picture it never comes up. Fail! I will have to ask for some nerdy help.
However, a great thing happened while I was cruising around those photo libraries. I found an AWESOME recipe for breakfast quinoa. I have been wanting to try this for some time because my poor fiancé has a serious issue with oatmeal. He loves it but cannot eat it without some serious digestive issues. I always make fun of him for it, but I was hoping to find something nourishing he could also have for breakfast now that we are approaching fall. This is how I found the recipe on How Sweet It Is. Total perfection, both for my taste buds, and for the fiancé’s tummy. I love the blog too because it is super fun to read and really full of original recipes. I remember that there is one recipe for ‘recycled cookies’ which is just brilliant!
Now for the breakfast chocolate chip and blueberry quinoa. This is the original recipe which I followed very carefully the first time (just remember to rinse the quinoa off very well before starting). The idea to roast the dry quinoa in coconut oil before cooking it in milk is literally genius! It might seem like a superfluous thing to do, but believe me, the magical coconut taste it adds to the recipe is wonderful! The only difference I found in my result is that my chocolate chips melted super quickly. I can’t complain tho, it tasted fabulous. I sprinkled it with some goji berries and some chocolate amaranth muesli which I always do to my oatmeals. (btw I totally adore this bowl! I got it from a shop on Etsy called ClamLab which makes everything by hand. BRILLIANT)
Today I was melting like butter on toast while doing some work in the garden so, I decided to shut myself indoors and have that quinoa oatmeal again. I didn’t have blueberries anymore so I decided to change it up a bit. Again, I toasted the quinoa in coconut oil, but this time I cooked it in coconut cream instead of milk. I also added a tablespoon of maple syrup once I was halfway through the cooking. I think this adds an even more divine taste. Then instead of adding the blueberries, I mashed up a banana and mixed that into the more liquid quinoa (I added a little more cream than 1cup). I sprinkled it with some goji berries again, some small banana pieces and some mixed berry muesli as well as the chocolate chips. It was PERFECT; like having banana split oatmeal. Yum… The great thing with this breakfast is that you can make it as healthy, or as decadent as you wish. Either way, it will keep you feeling nourished and satisfied until your next meal.
Besides my computer failures, I had a MAJOR recipe fail this week. I am sad to say, it was from my beloved Chloe’s Kitchen (p.33). These were the culprits:
Sweet and Sour Party Meatballs: tempeh, onion, lentils, walnuts, flour, basil
I know what you are thinking, “aw these look really cute and tasty tho”. Trust me, it’s a trap! I almost died after taking a bite of these meatballs in their sweet and sour sauce. The ‘funny’ thing is that fiancé and I took a bite at the same time, then we sort of looked at each other with horrified faces! For him, these meatballs awake horrid childhood memories of super mushy and sticky meatballs he was forced to eat at his grandma’s. For me, the vomit like aftertaste the sauce left in my throat was abominable! I am not sure if maybe I did something wrong, but I don’t think so. Do any of you love this recipe???
Funny enough, they are called ‘party meatballs’, I think it would make the perfect dish for a party with people you dislike! It would get them fleeing in no time.
Let’s now forget the bitter (or in this case vomity) aftertaste of epic recipe failure and move on to some of my favorite cooking. Happy, colorful, Mediterranean cuisine.
Mafaldine Pasta with Eggplant and tomato sauce
For me, a nice plate of simple pasta with a healthy sauce and a drizzle of olive oil is heaven. It is such an authentic and down to earth type of cuisine. I just love it. The key to having very soft and tender eggplants is to keep adding broth to your sauce. The broth will partly evaporate, and partly be absorbed by the eggplants, making them nice and tasty.
250 grams of mafaldine pasta (or pasta of choice)
1 tablespoon olive oil
1 pinch sea salt and mediteranean spice mix (I always use Trocomare)
1 yellow onion, finely chopped
1 eggplant, diced
1 – 2 cup veggie broth
1 cup baby tomatoes
a bunch ripped up basil leaves
Heat salted water in a large pasta pot until it boils.
While the water heats up, add the oil to a large sauce pan and heat up. Add the pinch of salt and the onion. Roast the onions until translucent. Stir once in a while. Add in the eggplants and sauté for a few minutes. Lower heat and add in 1/2cup of broth. Keep stirring once in a while and add broth whenever needed (the eggplants will absorb a lot of it). It will take about 20 – 30minutes to get the eggplants perfectly tender (depending on the size of the cubes). Once tender, and the broth has been absorbed, add in the tomatoes (whole) and gently stir until they become nice and soft (about 5minutes).
Depending on the type of pasta you are cooking, and its cooking time, add it to the boiling water about 10minutes before the end of cooking. Cook the pasta until it is ‘al dente’, which is usually 1-2 minutes less than stated on the package. Drain and pour into the sauce. Gently mix and serve garnished with some basil.