Pasta bake

So today was inspired by a bon appetit email about weekday pasta bakes

Turns out i had the items needed for my own bake at home.


Chickpea shells

Ricotta hidden within

Chickpeas

Mushrooms

Spots of sauce

Fresh mozzarella

Had a nice salad on the side

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“Korean rice bowl”

So ive been craving kimchee fried rice…and made that plan..as the rice was chilling after its 10 minute ride theough the multicooker, i changed my mind…and rice bowl we became after axing the idea of bimbimbop and kimchee chigae (spelling?)…and i had this lovely kale, cabbage, beet, carrot mix already prepped so away i went

In the pan went garlic oil and chili oil (cant ise sesame in myhousehold whoch im sure is another reason i have had kimchee on the mind)

It just got a light saute and wilting


Meanwhile, i drained and rinsed some french lentils for the protein..

Using the same pan with some wxtra garlic and vegetable oil, i started to fru the dry jntil the pan was hot and in went the two eggs

Right here..you have to move your spoon or whisk or whatever fast and kinda whip the eggs and rice so its not egg clumped in rice like regular fried rice…its egg coated fluffy rice…and its creamy!  I love it

Here is a dressing  of toasted garlic, red pepper flakes, ginger, tamari, rice vinegar and a little vegetable oil

Here it is all composed with the dressing over it..i ate mine warm but jims is sitting at room temp until he returns from (surprise!) doll club meeting…i had the oven warmed but that will kill the greens.


I really did enjoy this meal as i often do when solo….it eveolved to such a degree that i have a peeled reed avocado that didnt get used…

Monday–omelettes

Omelettes…thats what they used as a substitute in the absence of anything gluten free in france.

I had some leftover ratatouille and left over tomato-cannelini sauce so i threw them together for the side.

The leftovers:

The salad’s mise en place

Gonna let it marinate with thyme, olive oil, and vienegar

At serving it just gets tossed onto the lettuce bed

The omelette’s mise ( it was two eggs each omelette with a splash of olive oil and a tablespoon if sour cream) including garlic scapes and fresh basil:

Throw the beany mixture on the side and voila!  My power burner is a little too much on the le creuset pans for an omelette..thus the darkness but it still tasted lovely…basil chiffonade and garlic scapes in it and on top

Of course a south of France rose…

Plus some olives to nosh and dinner is made!

Grilled cheese wednesday

Been out of town (those posts to come) so trying to eat light and get life back in track.

Grilled cheese and salad

   
Portabella and brie…needs something! The brie isnt salty so it really needed a touch of salt

 
  
 Beans, green lettuce, avocado, tomato, brie chunks, a few pepperonxini…some penzeys greek and tuscan blends with olive oil and tarragon white balsamic  
 Add some gluten free croutons 
  And here she is!  

 #pulsepledge
 

Gluten free pizza and salad wednesday

Easy day with gluten free crust and a salad..   
    
 
Its not frozen but i love this anyway

   
Leftovers from last night…tastes like a feta but texture like a jack

   
   
 
Added some olive oul, sherry vinegar, an acocado, olives (leftover from pizza) and some italian broad beans with penzeys greek seasoning (i love it!) 

   

#pulsepledge 4 days in a row

Pulses day three

Coincidence…i had a plan inspired by kevins closet cooking but the only gluten free soy chorizo is the wrong texture…i havent made pasta in a bit so i went that route…

 First i gathered sauce ingredients:

Elephant garlic

  
 
   
 
  
   

 Gluten free pasta

   
  
Some cheese..i love this brand… Feta tastes like feta but the texture is more like jack

    
Salad parts:

 
  
   

 

  #pulsepledge

With a canned speed it up:-)