by Meli C

Posts from — February 2012

Breakfast Arepa

A while back I introduced the arepa, along with one of my favorite ways to enjoy it for breakfast. This one, though, really takes the cake.

In this case, the arepa is filled with scrambled eggs, shredded white cheese and light sour cream.

To make the scrambled eggs, crack the eggs into a bowl and whisk them well until egg whites and yolks are fully combined, adding salt and pepper to taste. To make a healthier version, I combined equal parts of real eggs and egg beaters.  The real eggs give it a particular texture that cannot be created with the egg beaters alone.

Separately, cut thin strips of ham and turkey slices, and half them a few times, so you have little small strips. Then mix them in with the egg. Chopped up chives work really well in this mix too.

Preheat a nonstick pan on medium-high. Pour the egg mixture in and let it sit for a minute before you begin to scramble. As you scramble, turn the heat off.  Continue scrambling the eggs until they are just about done and remove the pan from heat. We want to keep the eggs moist, so avoid overcooking, it makes all the difference.

Once you’ve shredded the cheese and are ready go, open up the arepa and start by spreading the sour cream, followed by the shredded cheese so that it melts. Then top it with the scrambled eggs and enjoy! A weekend favorite.

February 21, 2012   No Comments

Musical Mondays

The long weekend has been spent in a mountain cabin with the hubby and a group of friends. Before the trip, I quickly put together a playlist to take with me, so I thought I’d share a few of the songs that I’m currently listening to.

1. Florence + The Machine  | Dog Days Are Over

2. The XX | VCR

3. Cut Copy | Need You Now

4. Skinny Love | Bon Iver (I also love Birdy’s version)

February 20, 2012   1 Comment

One Special Pie

On Valentine’s Day we have one tradition: we stay in.

This year Fran surprised me with a delicious ham & cheese pie (his grandmother’s secret recipe).  My hubby sifted, kneaded and baked this pie from scratch. ♥

Of course, the entire pie was gone in less than three days. It literally vanished right before our eyes!

February 17, 2012   3 Comments

Jose Ignacio

To continue with our wedding week recap (see more here), I would like to show you some of my photos of  Jose Ignacio. A charming beach town, a beautiful lighthouse (that inspired our wedding invitations), and a seafood restaurant so good that you cannot miss it if you are ever in the area. It’s impossible not to fall in love with this place.

February 16, 2012   1 Comment

Spaghetti Squash

{with creamy sundried-tomato pesto}

It took me a really long time to experiment with spaghetti squash at home. All this time, I’ve stuck by my shirataki noodles to satisfy my late-night pasta cravings.  I secretly thought that turning a squash into spaghetti strands would be messy and complicated. I was wrong.

Once cooked, spaghetti strands pretty much fall from the squash when scraped with a fork.  It’s so easy to prepare and I must say the texture was great, just like al dente angel hair pasta.  To cook the squash, follow these basic instructions.

Squash is loaded with beta-carotene, potassium and fiber, and 2 cups of it have about 80 calories.

I’m pretty confident you could use any sauce you like and it would be great. I highly recommend trying it with this easy creamy sundried tomato pesto sauce that I made.

Combine about 1/2 cup of sun-dried tomatoes (dry, no oil), 2 tablespoons of your favorite pesto and 1/2 cup of non-fat plain Greek yogurt in a food processor or blender, and mix until smooth. Add more pesto if needed, and sea salt and pepper to taste. Microwave the sauce for 10 or 15 seconds and serve over hot squash.

Update – To prevent the yogurt from curdling, try to heat the sauce as little as possible and only right before eating. If the sauce is overheated or left to stand too long, the yogurt will separate and lose its creaminess. Note that if this happens it’s still perfectly edible (it just won’t look as pretty).

PS. This sauce is a great dip too, when served cold.

February 15, 2012   2 Comments

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