Egg in a Bell Pepper Basket

I am still and always trying to add more vegetables to what I eat.  And what better way that with a bell pepper that was on sale at Sunflower Market for $ 0.49 in Colorado in the middle of winter.  I tend to get nostalgic for my summer vegetables during the winter in Colorado especially on incredibly snowy days.  A prime example being today.  It was 60 degrees yesterday though very windy...this morning when I walked out to go to work at 4:20 am (yes, I work at Starbucks, and yes, all you coffee addicts, I get up this early so you can get your fix), it was slightly bizzarding and I had decided to wear capris...my reaction "oh hello snow, where did you come from."  On the drive to work, it was so windy and snowy, my poor little Geo had its own little snow storm inside just for me.  :P  In the first 2 1/2 hours at work it snowed 3-4 inches!  It was wonderful.  Though welcome to Colorado, it is sadly mostly gone now.

Anyway, even with the snow, I was in a mood to eat some fresh veggies while getting a good amount of protein. Hence...Egg in a Bell Pepper Basket.   If carbs are needed, which I did add in the end (though I forgot to take a picture of it), a slice of toasted bread is perfect to add to the combo.

Egg in a Bell Pepper Basket

1/4" slice of a red, yellow or green pepper
1 Egg
1 or more slices of Toasted Bread
Butter to coat the bottom of the frying pay
Salt and Pepper to taste (or other spices as you see fit such as basil or cilantro)

In a preheated frying pan, melt butter. Add slice of bell pepper and cook on medium heat for 2 minutes.

Add egg to center of Bell Pepper.  Cook for 2-3 minutes or until it is easy to flip.

Cook the Egg and Bell Pepper until the yolk reaches your desired consistency.  (Usually another 1-3 minutes)

Remove from pan and serve with toasted bread if desired.

Chickpea Curry

It has been a while since I actually made this chickpea curry, so the ridiculous stories to accompany this dish are either very fuzzy or now non-existent.  Even though that may be the case, I do remember that it was absolutely amazing and delicious and I wish that I had more at this moment!

Chickpea Curry

1 T. Vegetable Oil
2 Onions Chopped
1 Clove Minced Garlic
1 t. Ground Ginger
3 Cloves Minced
1 t. Ground Cinnamon
1/2 t. Mustard Seed
1/2 t. Ground Cumin
1/2 t. Cilantro
Salt to taste
1/2 t. Cayenne Pepper
1/2 t. Turmeric
1 C. Canned Tomatoes (or fresh if you have them on hand)
1 Can (15 oz. ) Chickpeas, including liquid

Heat oil in a pot.  Sautee onions until transparent on medium heat.

Stir in garlic, ginger, cloves, cinnamon, mustard seed, cumin, cilantro, salt, cayenne pepper, and tumeric and cook for 1 minute stirring constantly.

Stir in canned tomatoes and chickpeas including the liquid.  Cook until thoroughly heated and the chickpeas have absorbed some of the flavor of the spices.  (5-10 minutes)

Serve with fresh bread.  I used my fresh Quick and Easy Whole Wheat Bread.  Mmmmm....delicious!

Inspiration courtesy of: http://allrecipes.com/recipe/chickpea-curry/ and http://recipes.howstuffworks.com/easy-chickpea-curry.htm

Quick and Easy Whole Wheat Bread

Have I mentioned I love bread!  Perhaps one of my favorite foods outside of watermelon...It is so versatile, and so many flavors and ingredients can be added to make it match any meal.  This bread is super quick and easy, and loaded full of whole grains.  What more could you ask for?!?!  I wanted to make a simply fresh bread for the Chickpea Curry that is to follow.

Makes 1 small loaf (6-8 slices)

Quick and Easy Whole Wheat Bread

1 C. Minute Oats
1 C. Whole Wheat Flour
2 t. Baking Powder
1/2 t. Salt
1 1/2 T. Honey
1 T. Vegetable Oil
1 C. Nonfat Milk

Preheat oven to 450 Degrees F.

Add all dry ingredients (Oats, Flour, Baking Soda and Salt)

Stir and mix well.

In a separate bowl, mix milk, honey and oil.  Add to dry mixture and stir thoroughly.

Pour into a well greased bread pan.

Bake at 450 Degrees F for 20 minutes.

Enjoy fresh out of the oven.

I paired this bread with the chickpea curry, but it would go well with honey for a quick breakfast.

Inspiration courtesy of: http://allrecipes.com/recipe/oatmeal-whole-wheat-quick-bread/

Celebration Carrot Cake

The GRE is done with a score that I am quite happy with, so I can now spend some more of my free time cooking instead of trying to remember high school math and random big words!  And what better way to resume than with a carrot cake to celebrate my mom being cancer free for 16 years!!!!  I of course had to make it healthier than even the healthier version...not as sweet as a normal one, but still delicious (and due to less sweetness, you can always layer on some icing to increase the sweetness!)

Fills a pie pan, so serves 6-8

Celebration Carrot Cake

Little Less than 1/2 C. Sugar
1/3 C. Low Fat Vanilla Yogurt
1/3 C. Orange Juice Concentrate (I actually used 5 T. Lemon Juice and 5 T. Water...no Concentrate in my house at the time)
2 Eggs
1/2 C. All Purpose Flour
1/2 C. Whole Wheat Flour
1 t. Baking Powder
1 t. Ground Cinnamon
1/2 t. Ground Allspie
1/4 t. Baking Soda
1/8 t. Salt
1 C. Grated Carrots
1/4 C. Raisins

Preheat oven to 350 degrees F.

Combine all ingredients.

Pour into a pie pan or 8 inch square baking dish coated with non-stick spray.

Bake at 350 degrees F for 30 minutes or until toothpick inserted comes out clean.

Let cool and then sprinkle with powdered sugar or coat with ice as you see fit.

(and then I proceeded to go overboard with the icing!)

Cut a slice and enjoy while being thankful for the lives around you!

Inspiration courtesy of: The taste of home COOKBOOK p. 613