No baby yet.
Which is ok. I’ve been saying I need to get to tonight (I had a big week of meetings and other work obligations, wanted to be able to teach yesterday and to go to the theater with my mother- we saw American Idiot, about which I have many opinions but the basic one is, fantastic production!- and to be able to get some work done today, along with domestic things (laundry! food shopping! cooking!)) as well as go to the theater again- this time, God of Carnage– and have dinner with my mother for her birthday). If I can get to tonight, I’d also like to get some time in the upcoming week to get even more work done but, hey, I’ll consider it bonus time.
Of course, I’m due on Super Bowl Sunday- does this mean we have to name him after Tom Brady?
No, of course it doesn’t. We have actually picked a name but we’re keeping pretty quiet about it until he’s here, just in case we change our minds.
At any rate, I thought I’d finally bring you a new post. It was my first Kitchen Fail of 2012. I actually made this on the 2nd of January, just to be sure to get it in early. I was looking for something light and healthy, quick and easy, but not boring.
It passed on the first four but not the last one. It was kind of bland. I spiced it up a bit with some soy sauce but I’m not sure what it really needed. Maybe some green onion (which I didn’t have so, to be fair, it may have been better if made correctly!). I’m also not sure where I first read about this but I just googled it and came up with a dozen different sites with it so, you can always do that as well.
Chinese Egg and Tomato
I made the larger size since the husband adores eggs. You can adjust for portion size- I’d say 2 eggs to 1 tomato ratio for each person. Also, not a visually appealing dish, as far as I can tell (based on my search). So maybe good quick-comfort-food but not dinner-for-the-queen-food.
pinch of salt
pinch of sugar
1/2 onion, minced or several scallions, chopped
Oil (I used sesame but I think peanut might have added a nice flavor)
In a bowl, crack the eggs and beat them with the salt until they’re well combined.
Heat a tablespoon of oil in a non-stick pan over medium-high heat. When hot, add the eggs and let them set.
Don’t let them cook all the way through and really, don’t let them brown. Like I did. Set them aside.
Meanwhile, chop your tomatoes into quarters.
Chop your onion as well.
In the same pan you used for the eggs, over medium high heat, add a bit more oil (if needed) and the onions. Let them get soft and then add the tomatoes.
Cook for 2-4 minutes, letting the tomatoes release their juice and get a little bit brown and soft. Sprinkle with a little bit of sugar, just to balance out the acidity of the tomatoes.
Add the eggs back in and mix around so that they cook throughly.
I served mine over rice and with a bit of soy sauce (I am in the camp that soy sauce makes everything better). As I said, not visually appealing and not that exciting but it was quick, easy, filling and healthy. Who knew they used tomatoes in China? Not me- I always associate tomatoes with Mediterranean cuisine.
If you try it, let me know if you jazz it up and how- I have the feeling that this could be a spectacular dish with the right additions.
I’ll see you after I have a baby- I’m pretty sure I won’t have time to post until then. Happy eating!