Nom Factory

Peter and I made brunch this morning, and it was a nom festival.  Oh the beauty, the savoring, the power and the glory.  Oh Graham Greene novels I have yet to read.  On topic: it was one of the best breakfasts I’ve ever had.  Here are some photos for the guilty pleasure of you food sluts like me.  No real recipes were involved (throwing things together, not cooking, remember?), but hopefully these photos will provide a step-by-step for you all, if desired.

(the end product….now we rewind to the beginning)

Slice some grapefruit (ideally with a super nice knife like Peter’s).

Crack and beat some eggs (we used 6 for the 2 of us).

Chop some fresh veggies (green onions, tomatoes, and zucchini).

Pop the zucchini in a saute pan over medium heat with equal parts butter and olive oil (about 1 tbsp each).

Do the same with the tomatoes, except add on garlic clove, chopped,    
and several slices of thick bacon, already cooked and chopped (you
can just cook the bacon prior and add the tomatoes/garlic to that pan).
Keep an eye on them–saute till tomatoes are soft, garlic is fragrant but not
burnt, and bacon bits are crispy.

Put the beaten eggs into a pan over medium heat and stir continuously until they start to firm up.  Add some fresh spinach and continue cooking until eggs are fluffy and spinach is barely wilted.

Keep an eye on that zucchini!  Cook until lightly caramelized.

After the eggs are done, remove them from the heat.  Then add some freshly crumbled goat cheese.  We like the plain ol’ round from Goatsbeard Farms.

While all this is going on, you can break open a new loaf of ciabatta.  This one is from Uprise Bakery.  I can hear your stomach rumbling.

And you can serve it with more cheese from Goatsbeard Farms and honeycomb from the Columbia Farmers Market….NOM TOWN.

We put the tomato bacon hash and caramelized zucchini on a perfect little platter for serving.  Serving ourselves.

Cucumber water and spreadable goodies for the bread!

The spread.  Put some eggs, hash, and zucchini on your plate, tear off a piece of bread, and seize the day!

Some other funs from the morn:

Above: bacon grease incident whilst trying to dispose of it in a plastic container….

2nd row above: Anjali passing through the back staircase!  And Peter being frantic.


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Let’s be honest…

I don’t really know how to cook.  But I do know how to throw things together in a delicious manner.

This is a classic example.  I’ve been eating a lot of this in the past few months, mostly because it’s the cheapest, easiest, most yummy-tastic thing around.  Well…besides that corn on the cob from HyVee that we had during USA v. Ghana.  And millions of other things.  But this is pretty dang good, simple, satisfying.  Plus, I just ate the leftovers, and they were awesome.

Pasta with Baby Greens and Goat Cheese
original “recipe”

1/2 box of whole wheat pasta

1 large tomato, diced

1 heaping handful baby greens

juice of 1/2 a lemon

1 1/2 tbsp olive oil

1/4 cup of fresh goat cheese (really, as much as you want)

basil for seasoning

To make: Boil the pasta until tender but with a bite (al dente).  When pasta is almost done, add baby greens in with pasta until just wilted.  Remove from heat and drain.  Add diced tomato, lemon juice, and olive oil and toss.  Crumble goat cheese over the pasta mixture and stir until just combined.  Sprinkle with basil and serve hot.  Feeds 2 hungries.  Enjoy!

-The Green and Bean

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A New Project (and Cream Biscuits)

Hi all!  Welcome to my new endeavor.  My first food blog!  Now, I’m not saying I am so awesome that everyone wants to read about what I cook, and I’m not even saying that I do anything original or invent new recipes.  But I do love to write, take mediocre pictures, cook, eat, and do your standard internet frolic, so I figured this would be a great outlet!  Much inspired by my good friend Kim at l’etudient aventureux.  So, I’ll have fun, and I hope you will too!  Enjoy!

This morning: spring break, apartment left vacant by roommates, much silence to be devoured–leading to much biscuit to be devoured.


I begin my entries with a simple, comforting, mid-western staple: cream biscuits.  These biscuits are not made with butter…but they ARE made with 1 1/4 cups of heavy cream.  Yes.

And if you like a quick fix that is starchy and satisfying and can be waiting for you a few days after in a towl-covered basket, then it is so worth the $5.25 you’ll spend at HyVee for the heavy cream.  And if you’re worried about the rest of the carton…don’t be.  Because you’ll make these biscuits twice.

Cream Biscuits
courtesy of smittenkitchen

3 tablespoons melted butter
2 cups all-purpose flour, plus more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional) (but why not?)
1 1/2 cups heavy cream
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift (I do not own a sifter, nor do I know the purpose of one.  I used a small-pored colander to see if it would make a difference, but if you’re an experimenting beginner like me who likes everything they make no matter what, I think you can just whisk it together) two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little (I used almost all of it).
Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch (or really however thick you want the biscuits to be). Cut into rounds, 2 1/2 inches in diameter (or really however big you want them to be). Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or eat them for days, or give them to your friends, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]
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