My latest kitchen hack is as follows….
Sometimes when I’m working in the kitchen and have some time to kill, I mince an onion or two and saute it in a bit of butter over medium heat until it has cooked through. Then I scoop the soft onion into a half-pint jar and stick it in the fridge.
I do the same with green and red peppers, sometimes with a couple jalapenos mixed in (and, when I have them, sliced mushrooms, too).
Now, the hard work done, here’s the fun part.
I smack a skillet on the stove, fling in a pat of butter (or bacon grease), and set it over medium heat. While the skillet warms, I gather my various jars of pre-sauteed veggies from the fridge, and then, once the fat has melted, I plop in whatever veggies I want. Once they’re sizzling, I toss in a couple handfuls of fresh spinach, if I have it, and, when the greens are just barely wilted, the scrambled egg. Lots of salt and pepper, of course. Occasionally, I crumble in some bacon, or chopped ham. When the eggs are done, I add cheese.
I’ve been doing this ever since the soiree when, in order to minimize the last-minute tasks, I prepared all the breakfast elements ahead of time. That weekend, I finished the eggs with goat cheese and fresh chives.
I’m not a huge egg eater, at least not on a regular basis, but eggs thisaway are immensely satisfying and delicious, and, therefore, I’ve been making them more often. Serving them to the rest of the family at the start of an ordinary workday, I feel almost goddess-like.
Of course, the cooked veggies can be used for more than just eggs. Think: adding them to leftover rice, a pot of beans, a bowl of ramen, grilled cheese, pasta, etc. The important thing is, it’s good food, real food, transformed [waves magic wand] into fast food.
This same time, years previous: the quotidian (11.19.18), the quotidian (11.20.17), apple raisin bran muffins, sock curls, new clothes, a new ritual, pasta with creamy pumpkin sauce, swiss chard and sweet potato gratin.