FoodFash

Adventure Begins in the Kitchen

Snap Kitchen

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I pass by Snap Kitchen every day on my way home from work and think the same thing, “I need to try that place!”.  Well today, I didn’t feel much like braving the Whole Foods lunch crowd, so I opted to drive a block further and check out this new-to-me place.

The concept is much like other pre-portioned meal programs, but they have a much stronger emphasis on quality ingredients.  Quality ingredients being fresh, healthy (not just small portions), local, and organic.  The price point most definitely reflects this and probably isn’t feasible for most families.  But, I’m not a family, I’m a wasteful one.  A wasteful one that would probably end up tossing less, weighing less, and saving more in then end.

My lunch consisted of the egg salad wrap and a side of tabbouleh.  Both were better than I expected and kept me full until dinner.  I don’t see myself ever doing the full on 21-day program, but this could be a really ideal solution for both busy and lazy weeks alike!

Pita Or Naan?

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Making homemade pita to accompany homemade hummus seemed like the right thing to do.  Had I ever made homemade pita before?  Nope.  But I hadn’t baked bread and quite some time and pita seemed like a good way to get back to it.

This recipe was of the first to come up when I googled “pita recipe” in the middle of Whole Foods.  I swapped out one cup of all purpose flour for whole wheat flour, but followed the rest of the recipe to a tee.

I would say that my pita dough way more than doubled in size within an hour.  In my head, this was a sign of a recipe going in the right direction.  A sign for the perfect pita!

Unfortunately, my pita didn’t puff as much as I think it was supposed to.  And I didn’t make much effort in the aesthetics department.  Between lack of puff (which creates the pocket) and “rustic” shape, I’m fairly certain I ended up with naan-esque bread.  Whatever it was, it was warm, bready goodness that was absolutely delish dipped in hummus!

Spicy Black Bean Hummus

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I went to the market during my lunch break today and felt completely consumed with inspiration.  I wanted to make anything and everything, but what?  Aha!  My Little Celebration’s black bean hummus, that’s what!

Within this recipe, Dana offered ranges of ingredient quantities that you could adjust to your taste.  Two years ago I would have cringed at the idea, but today I was ready for it!

In addition to black beans, cilantro, cumin, and salt, I used 2 teaspoons of crushed garlic, 3 tablespoons of tahini, 2 tablespoons of olive oil, and mixed it up a bit by using the juice from 1-1/2 limes and 1/2 teaspoon of cayenne pepper.

The addition of lime was so tart and fresh.  And the kick from the cayenne was muy bueno.  This recipe quickly turned into a little Mexican fiesta hummus!  Is it Cinco de Mayo yet??

Avocado Fried Egg

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Katie’s dad sent me this recipe a while back and I can’t give you one good reason why it took me so long to make it.  Not one.  But after today I can give you a million and one reasons why you should make an avocado fried egg asap.

For starters it’s an egg IN an avocado and what could be better than that?

And it’s super simple.  You merely slice an avocado in half, remove the seed, and cut two slices from each half.  Place the slices in a greased pan, crack an egg in the middle, season, and fry, fry, fry over medium heat.  Flip the avocado/egg and fry as long as you would ordinarily fry an egg.

This is no joke going to be my Saturday breakfast for the foreseeable future.  Thank you Mr. Wyatt!!!