The sun is shining and work is calling. I made a quick and healthy breakfast before I headed out the door this morning. I love to flash sauté vegetables and then cook them with eggs. This has fresh asparagus and canned garbanzo beans in it. I added just a tiny hint of an Indian hot lime pickle for some depth of flavor. The eggs were scrambled with the vegetables. I used one whole egg and three egg whites to cut down the fat of the yolk. Sometime I just use all whites but I find a little bit of yolk makes for a more satisfying egg dish that is less watery and rubbery. It was SO good. Now I’m off to work.
Morning Medley
April 9, 2009 by 1 Comment
Hummus
March 13, 2009 by 3 Comments
This middle eastern garbanzo bean dip goes great with fresh made pita bread. And, it is so easy to make. I start with two cans of drained garbanzo beans. You can certainly cook them yourself but a can is so easy. I add a couple of cloves of garlic, juice of one lemon, 2 tbsp of tahini, salt and pepper. I place everything into the food processor and turn it on. I drizzle in olive oil until it is the right creamy consistency. You can add some water or some of the water from the bean can of you want to cut down on the amount of fat. This is garnished with kalamata olives and a sprinkle of ground sumac.
