More Office Follies

As if I hadn't just been slighted by the vending machine yesterday, today the microwave turned on me too.  I had the brilliant idea to bring oats to work with me to cook in the microwave here.  I wanted to make sure I wasn't late, and somehow eating breakfast at home takes me a long time.  I think it has something to do with those chatty Kathys I spend my meal with (ahem: Matt Lauer and Meredith Vieira AND/OR Kiran Chetry and John Roberts).

(bittenandbound.com)

VS

  

(reportercaps.com)

Showdown?


I brought this huge tupperware with me, because my oats always puff up to the top of the bowl, and I didn't want any overflow.  Annnnnd: fail.  I turned my head for one minute to glower at the vending machine, and then all of a sudden I was faced with an oatmeal explosion.  BAH.  I scooped up about half of my bfast with paper towels.  Bummer.  Not only was it messy and embarrassing, but obviously I was going to be hungry.  And I was.  Especially since I had to forgo my usual array of toppings (spoonful of PB doesn't travel well).  I started picking at lunch at 11:20.  I'm all about eating when I feel hungry, but on work days I know it's usually just the boredom talking when I'm hungry at 11. Not today, of course. This was actual hunger.  So I ate half my sandwich with one hand while holding the phone with the other, wondering when the never-ending conference call might relent.


I also brought some carrots and homemade hummus with me today!

This hummus was insanely easy and delicious.

White Bean Hummus

Adapted from Nava Atlas's The Vegetarian Family Cookbook


2 cans white beans (I used a mix of navy and cannellini)
2 tbsp tahini
2-3 cloves garlic
Juice of 1 small lemon
Salt and pepper to taste
Paprika to sprinkle on top
1/4 - 1/2 cup water
Put everything in the food processor (except for paprika) and blend.  BAM, you're done.  Ok, fine, sprinkle paprika on top to make it look pretty.  NOW you're done.  This makes a lot of hummus.  I guess if you're making it for yourself and not for a party (I brought this to our Super Bowl party), then 1 can of beans would be more than enough.

While we're talking about easy legumes (jeez, Skinny Bitch has been in my head lately...), I give you a new favorite, care of (who else) Mark Bittman.


Spiced Red Lentil Dal
Adapted from Mark Bittman's The Minimalist

2 tablespoons peanut oil (I used canola)

1 large onion, chopped

1 cup dried red lentils, washed and picked over

2 tablespoons minced fresh ginger (I had to add in some from a jar, but I recommend the real deal)

1 tablespoon minced garlic

1 tablespoon mustard seeds

2 cloves

1 teaspoon cracked black pepper

Salt

2 tablespoons cold butter (optional) (I used butter but only about 1 tbsp)

Chopped fresh cilantro leaves for garnish (My roomie happened to have some, and it actually added a lot, but is definitely optional.  Don't go buy it if you don't have it already.)

1. Put oil in a skillet over medium high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.

2. Meanwhile, combine all remaining ingredients except the salt, butter and cilantro in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.

3. Remove cloves from pan and add reserved sautéed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

SO good!  Like brothless lentil soup.  I made the full recipe so I would have leftovers, and I decided to get creative with them.  I ended up with this yummy, if a little odd, wrap.

Whole wheat wrap, spinach, red onion, avocado, feta, lentils, and almonds(?).  The almonds were a little weird.


I think that this is an "investment dish" of sorts.  I had to go buy mustard seed and cloves, and I had to make sure I had fresh ginger in the house.  But I want to make it for forever on, so I know I will use the stuff.  I also like buying new spices and finding recipes that call for them.  It's how you expand your palate!


And, just in case this post was feeling too healthy, feast your eyes on these mamas:

These were in honor of Amanda's/Joanna's 25th bdays last weekend!  Mmmm, Crumbs is the most magical bakery on earth. :)