Sunday, August 30, 2015

Tuesday Night Fun Cooking! Sorry I'm late edition

You guys, it's been a long week. The last 10 days before school starts is usually excruciating (note to self: take a road trip at the end of August next year) and there have been some icky work-related and renovation-related situations causing me stress. I ought not elaborate except to say that I'll get through it, but you may notice a few more gray hairs around my temples and some extra wrinkles in my crows feet. 

Meanwhile, the kids and I did manage to eke out a tasty dinner this past Wednesday night: chapatis with eggs poached in spicy tomato sauce! This is one of our very favorite late summer recipes, an indulgence when fresh tomatoes and eggs are plentiful. I don't have a lot of pictures to share here, mostly because it's starting to feel redundant to post pics of kids cutting vegetables and mixing up stuff in a bowl. 

Here they are, mixing stuff up in a bowl:


If you follow me on IG, you saw a couple short videos of them mixing dough and Anya rolling out flatbreads. She's getting pretty good at it!

Here's some stuff cooking:

Fresh herbs are so yummy.
And here's my dinner bowl right before I ate it up.



Sorry this was the best I could do this time around. It was good, though.

Eggs poached in spicy tomato sauce:
  • 4 T. olive oil
  • 1 large onion, chopped
  • 1 T. chopped garlic
  • 1 cup chopped bell pepper
  • 6-8 cups chopped fresh tomatoes
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 T. chili powder or ground ancho powder
  • 1.5 tsp. salt
  • 6 eggs
  • 1/4 cup fresh herbs (parsley, cilantro, chives are all good) chopped
  • cheese of your choice to serve, such as goat feta, Monterey Jack, cheddar, queso fresco...
  • hot sauce or cayenne pepper to serve (optional)
  • flatbread of choice to serve (chapati recipe below)
  1. Warm the oil on medium low heat and cook the onions until soft, about 7-9 minutes.
  2. Add bell pepper and cook another 3-4 minutes.
  3. Add garlic, cumin, coriander, chili powder, salt and tomatoes and cook down into a sauce, about 20 minutes.
  4. Break the eggs into the tomato sauce and poach whole for about 5 minutes, gently turning the eggs over if necessary to cook through.
  5. Sprinkle chopped herbs over the top of the mixture right before serving with cheese, hot pepper or sauce, and flatbread of your choice (chapati recipe below).

Chapatis:
  • 2 cups chapati (atta) flour
  • 2 T. oil
  • 1/2 tsp. salt
  • 1 cup (or less) warm water
  • extra all-purpose flour for rolling
  1. Mix flour and salt. Add oil and some of the water and mix into a dough, adding more water if necessary. You want a round, soft ball of dough that isn't sticky.
  2. Let the dough sit at room temperature for about an hour.
  3. Divide into balls about 1-1.5" across.
  4. Roll each ball into a flatbread about 5-6" across and immediately cook on a hot cast iron skillet 30-60 seconds on each side, or until lightly browned and puffy. Keep flatbreads warm in a folded towel until ready to serve.


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