If you can pull off a Casual masterpiece the morning after, you're totally 'that' girl
As a single girl, it's always good to have a small arsenal of moves in your back pocket. Being able to get out the door quickly, being totally into the new Star Wars movie, and making an impressive breakfast like it was nothing, are all in your favor.
Of course, the reality may be a little different. You set your alarm for 6:00am, so you could perfect the "Sure! I can do 10:00am breakfast! I'll just roll out of bed and meet you"-look (meant no girl, ever). You're still making your way through the original Star Wars, in very small, increments. (Sorry, I just can't.) And when it comes to casual, sleepover breakfasts, you know you planned that meal a week ago, sourced the best ingredients, and prepped everything yesterday so you could say, 'I'll just whip something up - lemme see what I've got!'
The latter may just be me, but I'm guessing (hoping) there are more of you out there!
My breakfast of choice for moments like this, is carrot 'pancakes' with eggs. I can prep this the night before, and not break a sweat the next morning. Hurray for tiny victories!
These pillowy little medallions are not sweet pancakes, however. They're savory, carroty and delicious, and pair perfectly with poached or soft-boiled eggs.
In a food processor or using a hand grater, grate the carrots finely. I just pop mine in my Cuisinart and 30 seconds later, the job is done.
To your grated carrots add 1-2 egg whites. This depends on how big your carrots are. You want enough egg white so that all your little shreds are coated and sticking together. This is the only binder you get, so if you're worried about it, just add two - better to have a little extra, than not enough.
Add the flour, chili flakes and salt and pepper to season. Mix everything well - you want to make sure the flour is evenly distributed. This can be made the night before, and kept in an airtight container in the refrigerator.
Turn your stove to low-medium heat, melt some butter and drop 1/4 cupfuls of batter in the pan. I like to use my hands to shape them into little patties, before dropping them into the butter.
Cook the pancakes 2-3 minutes per side, until golden and slightly crisp.
Serve them up with eggs and avocado.
As a matter of fact, I just happen to have a batch of this in my refrigerator right now - how fortunate! And though there's no one here to share it with at the moment, I'm about to seriously impress myself.
create One perfect moment in your day with Roasted tomatoes, avocado, grilled Corn and micro kale
Do you ever wake up in the morning and think, "today, I want my life to look like the pages of a Bon Appetit magazine"? Oh, I do.
I envision a 24-hour period where everything will be exquisite and just-so. White-washed and meticulously curated. A day where when I go to pick things up, my manicured hands will delicately caress whatever they touch with an ease that's positively regal. "I will be the walking, talking epitome of a killer Instagram account," I think to myself.
Then I open my eyes, glance down at my hands that, let's be honest, could probably use a new coat of paint, and realize that I left the milk out on the counter when I sleepily downed that bowl of cereal and red wine at 1:00 am, after a long night at work. Oh yeah, #domesticgoddess.
So, I wash my face, put some pants on (most of the time) and try to figure out how I can make that dream a realistic reality. "Lunch," I think. "Lunch I can handle."
Set your oven to 400 F*.
In a small bowl, combine the tomatoes, minced garlic and olive oil and season with salt and pepper. Spread them out on a lined sheet pan and roast for about 15-20 minutes, or until lightly popping and blistered.
Meanwhile, toast and butter your toast. I do mine on a pan, but whatever floats your boat. In case any of you followed me on Yahoo, you may remember that there are a few ways to get the 'perfect piece of toast,' but let's be real, just toast it.
If you have a grill, by all means, use that to grill the corn. I do not have a grill, so I use my gas stove. Simply shuck the corn, oil it and turn it on low-medium heat over the flames, until it's nicely charred. Then, using a sharp knife strip the kernels off the cob.
Once your tomatoes are gorgeously puckered, arrange them on the toast, add in some avocado slices, some corn kernels and a sprinkling of micro kale*. Finally, season it with salt and pepper.
Now take a bunch of pictures, slap on a filter, and pretend your entire life looks and tastes this good.
Today, I created one beautiful thing, and that was toast. Now, if I could find a matching pair of socks...Bon Appetit, here I come!
*Note: Yes, micro kale is a thing. There are many micro greens, and I find the best place to pick them up, is Whole Foods. They taste like a milder version of their larger, less-photographable relatives.