Sun. Mar. 31
Wow It’s Been SO Long! You’ve probably been on the edge of your seat waiting for citchen khronicles updates.. sorry to keep you waiting! I’ve been galavanting about the Swiss alps, eating almost exclusively grocery store croissants and cheese because while the mountains are incredible, food in Switzerland is $$$$$$$. But I’m home from spring break, ready to buckle down for my last month in Spain and another day of eats.
Breakfast:
Not the most aesthetic breakfast- if you’ve spent time in our apartment you know we do not own bowls, so this morning’s oatmeal is presented here in a cup borrowed from Balmers hostel in Interlaken. Oatmeal, water, milk, frozen strawberries, salt, honey. Cook on medium-high heat until consistency is how you like it:)
Dinner:
I made a big pot of beans right before spring break and put them in the freezer, so I thawed them out for dinner.
This bowl had beans, rice, arugula, pickled onions, cheese, and a mushroom/onion combo and is my version of chipotle which tragically is unavailable in Spain.
Mushroom/onions: Chop into thin pieces. Heat generous amount of butter in pain until melted, add mushrooms and onions. Sautee for a few minutes, until both start to soften. Add generous splash of white wine (this should steam off rapidly and make your kitchen smell delicious). Add salt and black pepper and keep stirring until onions are soft and mushrooms browned. Add more butter if they start to stick too much.
Quick pickled red onions: This is the first time I’ve done this and they will now be a staple in my fridge. Combine apple cider vinegar and sugar- you may need to heat ACV slightly so sugar dissolves. You’ll need enough liquid to cover your onion, you can add more or less sugar depending on how sweet you like it. I added about a tablespoon. Add a thinly sliced red onion and keep in a jar or container in the fridge. The longer they sit, the tastier they’ll be.
As always for rice: Rinse rice well, add to pot in 2:1 water to rice ratio. Keep at a low boil and cover for 30 minutes. Don’t open the lid of your pot until those 30 min are up- you want to keep the steam in there. Should be done after 30, but you can keep it on a little longer if there’s still some water in your rice.
Attaching a mountain photo here to make up for the past 10 days you’ve been left with no citchen khronicles. Enjoy and eat well!
