In this world, this economy, that is like living in a family of circus performers...we are always walking the tightrope financially.
I am always thinking of ways to make our little puddle of resources go further...and so, this includes how and what we do about eating. Like many others, we have cut back dramatically on our eating our habits....and I am trying to make the most of what I find in the fridge. To this end, I offer a little ongoing feature...DINNER ON A DIME...a few real tips and recipes and sure fire things I have learned (as a self taught and ongoing learning) cook.
As we all know, the most asked question in history is, "What's for dinner?' and, this nearly always falls to me....unless I am out of town, I find that I think of this most afternoons....so, I offer a few options.....these see geared to the mornings...but I have made delightful evening dining on both....
TOMATO TOAST-I extolled the delights of this on FB recently, but seriously I am hooked and obsess about this. equally good with with bread that is going stale and overripe toms..
1. Slice baguette or other well textured bread into slices and toast (wh grain does not work as well, I prefer baguette or artisan bread)
2. While it is toasting, cut tomato in half and grate it, using the biggest holes on the box grater...you should have nothing left in your hand except the skin.....
3. When bread is toasty, drizzle with best quality olive oil that you have, and rub with a cut side of garlic clove.
4. Top with tomato goop , sea salt and freshly grind some pepper.
My ten year old loves this...and prefers it when the bread gets slightly soggy. I find something primal and utterly satisfying in this....it goes incredibly well with a double espresso at 6am while scanning email and FB.
PASTA AND EGGS...
A well loved dish from a local restaurant here in LA, I make it with leftover pasta...eggs, garlic and grated parmesan cheese....today I added the left over chicken from dinner two nights ago.
1. Heat small amount of olive oil in skillet, add crushed garlic and saute til fragrant
2. Add leftover pasta, toss in oil til it is shiney and warms through.
3, Meanwhile, scramble two eggs in a bowl and let sit for a few moments, warming to room temp.
4 If you have left over protein, add to pan, I use chicken, turkey or sausage....
5, Add eggs, and scramble in pan with pasta and protein..btw, protein is not necessary, this is really good with just the eggs!!!
6. Turn off heat when eggs are still a bit wet, the heat of the pan will finish off the job. I like to grate in some parmesan at this point...also some chopped parsley or chives.
Simple and tasty and great way to use up last nights dinner. Tested on husband, ten year old and her friends...both are winners...
More of DINNER ON A DIME to come....
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