To say that graduate student life is stressful would be a vast understatement. The long hours, the failed experiments, the anxiety over papers and grants, it's all a big ulcer waiting to happen. Somehow, I have avoided bad frozen dinners, greasy takeout (save for the few times Mama Santa's pizza was just what I needed), Ramen noodles, and bowls of cereal for dinner. I think it's because coming home from a place where you almost have to be perfect in your precision and being able to leisurely dice up some ingredients and toss them together to create something delicious but far from perfect is a great stress reliever. Plus I often make a giant mess and something about that is quite liberating compared to the sterile environment of working in a lab.
But there are times when the only ingredients I have in the house, or the only thing that sounds appealing to me. On Sunday I was hanging out with a friend and we were watching Food Network, which is basically a recipe for gluttony even when you aren't hungry. Then a commercial about free waffles at Hampton Inns came on and we both decided that waffles were definitely in order. But when cake covered in syrup (or in my case, jelly) isn't going to cut it, savory breakfasts are some of my favorite things to make for dinner. Breakfast for dinner is always a good go-to meal when you are cooking for one. But on this night, I was blessed with some pretty good company- thanks A and G!
But there are times when the only ingredients I have in the house, or the only thing that sounds appealing to me. On Sunday I was hanging out with a friend and we were watching Food Network, which is basically a recipe for gluttony even when you aren't hungry. Then a commercial about free waffles at Hampton Inns came on and we both decided that waffles were definitely in order. But when cake covered in syrup (or in my case, jelly) isn't going to cut it, savory breakfasts are some of my favorite things to make for dinner. Breakfast for dinner is always a good go-to meal when you are cooking for one. But on this night, I was blessed with some pretty good company- thanks A and G!
Patty Pan Squash Hash
2 patty pan squash, chopped into about 1" pieces (Source: FFM)
2 leeks, sliced (Source: FFM)
1 lb romano yellow beans (Source: FFM)
1 lb Berkshire Pork Chorizo (Source: FFM)
2 poached eggs (Source: FFM, I had some left over from a few weeks ago)
fresh basil
S&P
Prep your veggies and heat 1-2 TBL olive oil in a skillet over medium heat. Toss in your squash first and saute about 5 min. Add beans and leeks and increase heat to medium high in order to get some carmelization going. While your veggies are working, cook up your chorizo (or whatever you are using) in a non stick pan. Boil some salted water and poach your eggs 1.5-2 min. Toss veggies with chorizo (and resulting fat, it's seasoned from the sausage so don't throw it away!) and serve poached eggs on top. S&P to taste, and you could always garnish with some cheese too.
2 patty pan squash, chopped into about 1" pieces (Source: FFM)
2 leeks, sliced (Source: FFM)
1 lb romano yellow beans (Source: FFM)
1 lb Berkshire Pork Chorizo (Source: FFM)
2 poached eggs (Source: FFM, I had some left over from a few weeks ago)
fresh basil
S&P
Prep your veggies and heat 1-2 TBL olive oil in a skillet over medium heat. Toss in your squash first and saute about 5 min. Add beans and leeks and increase heat to medium high in order to get some carmelization going. While your veggies are working, cook up your chorizo (or whatever you are using) in a non stick pan. Boil some salted water and poach your eggs 1.5-2 min. Toss veggies with chorizo (and resulting fat, it's seasoned from the sausage so don't throw it away!) and serve poached eggs on top. S&P to taste, and you could always garnish with some cheese too.