The V word

  Of all the random things I could have possibly done to, earlier this year I decided to try out the vegetarian lifestyle. That's right. I'm going to be the V word.

 Now what started off this crazy experiment was this dish (pictured above) in my attempt to continue a series of posts that never just came to light. Then later in succession, I just happened to follow up with another meatless dish and figured why not see how far I can take this?

And since I was on this crazy crusade of a protein cleanse, I might as well make things interesting, because salads hardly hold a novelty in my book. For the later set of weeks I wanted share my exploration of the worlds take on meatless cuisine. I'm actually surprised I didn't cave in to my cravings for Fried Chicken and In-N-Out at the time.

Dish #1 Shakshouka: Tunisian dish was brought to light to me by J. Kao during our last cooking sessions before she departed back to the motherland.

• 1/4 Olive Oil
• 1 Yellow Onion 
• 2 cups chopped Kale 
• 5 cloves Garlic
• 1 tsp Ground Cumin
• 1 tsp Ground Chipotle Powder
• 1 can Whole Peeled Tomatoes, Undrained  
• Sea Salt
• 4 Eggs
• 1/2 cup Goat Cheese 
• 1 tbsp Basil

- Heat oil in cast iron skillet over MEDIUM HIGH HEAT; add chopped Onions, Kale, Garlic and stir until soft.
- Add Cumin Chipotle Powder ad stir for another minute.
- Add Tomatoes and liquid to the skillet; reduce heat, simmer for 15 minutes.
- When Tomato mixture has thickened, stir slightly, add in salt.
- Make a hole in the sauce and crack in Eggs.
- Cover skillet and cook for 4-5 minutes, depending on how runny you like your eggs.
- Finish with Goat Cheese + Basil, serve with toasted bread, pita, etc.

Dish #2 Rustic Onion Tart: Preferably, I love this for breakfast but I can't exactly say I have the patience to cook for that when my stomach wants food now. Luckily this is just as awesome the following morning after a few minutes back in the oven.

• 1 pie crust
• 2 large Onions (Yellow/Spanish)
• 4 eggs
• 3/4 Cup of Half & Half
• 8-10 slices of Swiss Cheese
• 2 Tbsp of Flour
• 1/2 Tsp of Salt
• 1/4 Tsp of Black Pepper 

Preheat oven to 350F

1. Put the pie dough over a glass/ceramic (oven-proof) dish or pie pan. Press to the bottom and around the edges.
2. On the bottom of the dough, spread half the onions and half of the cheese. You don't need to cover the onions completely. 
3. Beat the eggs with the flour, half & half, salt and pepper. Pour half the mixture over the cheese you laid down.
4. Spread the other half of the onions and cheese, and cover with the rest of the egg mixture.
5. Bake for 50 minutes. 

International Knickknacks

I love giving giving gifts, but it's even more awesome when I receive. Am I right people??

Recently my best friend was lucky enough to study abroad in the UK, and traveled pretty much everywhere else near by during here free time.

After four long months I was finally greeted with big hug and elegant, pretty box filled to the brim with goodies from England, Scotland, and Amsterdam. Wonderful scotchs of all varieties (and sizes), spreadable's, smokable's, and some sweet readable's. I can't be thankful enough. ^^

Make friends that like to travel, and don't forget to do so yourself!