We have herbs!

I love going out to breakfast – probably more than any other meal.  You linger over hot coffee and read the newspaper – you never feel like you are being rushed.  And while Tony and I had corned beef hash on the brain, we both made good choices.  I love the jelly bowl though!  I passed on the jelly this time, but if I had my choice – I could eat this by the spoonful!

I got an egg beater omelet with green peppers and feta cheese.  It was good, but I wished the green peppers were cooked down a bit more – they were pretty raw.  I ate 3/4 of the omelet, 1/2 the hashbrowns and 1 piece of whole wheat toast with butter.

And if you are wondering, I did bring my Chipotle Tabasco with me! 😀

While eating breakfast, Tony read in the paper about a chimichurri sauce that screamed me.  So we went to the grocery store immediately after breakfast to pick up the ingredients I needed.  We also stopped at Mendard’s to pick up some herbs to plant – they all looked like ass!  So we went to Home Depot and scored.  All their herbs were $2.98 a plant.

sage

sweet basil

flat leaf parsley

thyme

my beloved cilantro! 😀

We actually used grass clippings on the bottom, then rounded it out with potting soil.

We ate such a late breakfast that by around 4:30 I was hungry, but didn’t want to eat too much since dinner was too far off.  I had about a cup of Tony’s famous pasta salad left over from Mother’s Day – still delicious!  (I may have spiked it with Chipotle Tabasco!)

I adapted the Chimichurri sauce from the newspaper because I left out the onions and subbed basil for mint.

Chimichurri Sauce Recipe (printer friendly version here)

Makes 10 servings (1 tablespoon: 76 calorie,s 8.2 fat, .7 carbs, .2 fiber and .3 protein)

Ingredients

1 1/2 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red chili pepper
6 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 cup cilantro
1/2 cup fresh parsley
1 ounce fresh basil

Directions

Put all ingredients in food processor. Pour over 1 tablespoon over grilled steak.

I love these LeCrueset prep bowls!

all the herbs in the processor

This sauce is amazing!! So bright and flavorful!  In fact, Hannah was using this as a dip for tortilla chips!

I marinated vegetables on the side.

Tony, the grill master, has taught me about indirect grilling.  After searing the steak on both sides, I put it in the middle to finish cooking, while grilling the vegetables and corn on the heat the last few minutes.

The corn wasn’t too bad considering its pretty early in the season!  My plate:

if I could have licked my plate to get the last lick of sauce I would have!

We went to two grocery stores and spent a total of exactly $100!   Tony loves salmon and I rarely fix it because I don’t like it.  I was determined to have it on the menu this week, and splurged on the one fish I do like: Chilean Sea Bass.  This will have to be a once in a while treat – Tony’s salmon?  $8.99 a pound.  My sea bass?  $21.99 a pound!  My one piece cost $10!

On the dinner menu . . .

  • salmon/sea bass with herbed rice and lemon pepper green beans
  • pork roast with twice baked potatoes and broccoli
  • chuck roast on the grill with garlic mashed potatoes and side salad
  • taco burgers with oven fries and green apple truffle slaw (from Food Network magazine!)
  • chicken drumsticks with cheddar drop biscuits with cucumber watermelon salad

I have some ideas for breakfast and lunches – definitely making carrot soup and this coconut curry tofu “scallops.”

Alright, off to make breakfast finally!  Our weather is gorgeous today – I may have to take Ed to the trails for a walk today! 😀