Still, I really, really wanted an iphone. I promise my reasoning was purely practical, like reducing the frequency with which we get lost. Okay, so I have a few impractical reasons for wanting an iphone too, but those are besides the point...
To get an iphone, however, required some sacrifice. My beloved phone number, those 10 digits that had been mine since I was 16, could not be carried over to my new phone. It was while preparing this dinner that I heard the news and it threw me for a bit of a loop. "What do you mean I can't keep my number?", I questioned Ryan as he motioned for me to hurry and choose a new number while the AT&T agent waited on the phone. I stirred the quinoa, cracked an egg, but my mind was in other places. Hastily, and begrudgingly, I selected 10 new digits and sat down to eat with Julia and Maggie, who were joining us for dinner.
We dug into our bowls, thoughtfully taking bites and dissecting the new recipe. The three of us found it rather plain. It wasn't bad, and we liked all of the ingredients, we just felt like it could use a little more flavor or oompf. It wasn't until hours later that I was struck with a revelation: parmesan cheese. In my disgruntled state over a new phone number, I'd completely forgotten to include the parmesan! Clearly that would've gone a long way in adding a little flavor and cheesy goodness.
That being said, I still enjoyed this meal (and really liked the inclusion of the fried egg on top!). However, if eating as a main dish again, I think I'd bulk it up with some additional vegetables (sliced and sauteed portabella mushrooms would be really good!) to balance some of the quinoa.
Tell me, what kitchen mistakes have you made because your mind was on other things? Any iphone apps I need to check out? :)
One Year Ago: Margarita Ice Cream Pie (as good as it sounds!)
Quinoa, Squash and Leek Pilaf with Runny Eggs
from Hungry Cravings
Ingredients:
-1/4 cup extra virgin olive oil
-1 leek, white parts only, sliced
-1 (2 lb) butternut squash, peeled, seeded and diced
-2 1/2 cups quinoa
-4 cups vegetable broth (I used chicken broth)
-3/4 tsp minced fresh thyme
-kosher salt & freshly ground black pepper
-6 eggs
-grated Parmegiano-Reggiano
Directions:
1. Over medium-heat, heat a small, heavy pot until very hot (not smoking). Add 3 tbsp of oil, swirling to coat the bottom of the pan. Add the leeks, sauteing for 3-4 minutes until soft.
2. Add the butternut squash and quinoa, stirring to coat with oil. Add the broth and thyme. Season with salt and pepper and bring the mixture to a boil. Reduce heat to low, cover the pot, and cook for 20 minutes, until quinoa is tender and liquid is absorbed.
3. On a nonstick pan, heat the remaining tbsp of oil. Cook eggs, sunny side up, on the nonstick pan.
4. Divide quinoa among 6 bowls and top each serving with a cooked egg. Top with plenty of Parmegiano before serving.
