I think I’m ready for my television debut.
Not like right this second ready because I am in my penguin pajamas, but just like mentally ready.
I really think it’s past time for a food blogger episode of Chopped.
This show is basically the background noise of my life. No, literally, my TV is permanently set to Food Network. I know this show inside and out. I know I could not make pasta if Scott Conant was a judge and I am terrified of the lil balding guy. Alex Guarnaschelli seems like she would give really sound life advice, so after I win, I’d let her buy me a drink and share her wisdom. And sweet little Ted Allen and his slight monotone – UGH! I just wanna hug him! I even know how I’d do my hair and my intro video will practically write itself, I’m so darn personable. It is my TIME!
But will likely be eliminated in the appetizer round because I don’t know how to cook pickled pigs feet.
Time: 45 minutes (prep + cooking) | Serves: 2-3 bowls
- 3 cups packed arugula leaves
- 1 tbsp. of garlic, minced
- 1/4 cup of walnuts + more for the bowls
- 1/2 cup of parmesan cheese, shredded
- 1 tbsp of lemon juice
- 1 tsp. of crushed red pepper
- 1/4 cup + 1 tbsp. of olive oil
- 1 can of chickpeas, rinsed + drained
- 1 cup of quinoa, cooked
- 1 cup of grape tomatoes, halved
- Eggs, for poaching
- Vinegar, for poaching
- S+P, to taste
- Preheat oven to 400 degrees
- In a food processor, combine arugula + garlic + walnuts + parmesan + lemon juice + crushed red pepper + S+P
- Process on low + slowly add in the 1/4 cup of olive oil, set aside
- Arrange chickpeas on a lined baking sheet + drizzle with remaining olive oil + S+P
- Bake 20-25 minutes or until crisp to your desire
- Meanwhile bring a pot of water + vinegar to a slow simmer
- Crack egg into a lil cup
- Create a whirlpool with a spoon + drop in eggie carefully
- Combine some quinoa + chickpeas + walnuts + tomatoes + pesto + egg + S+P in a bowl
- Serve warm
- Smear runny yolk onto table + make smiley face in yolk juice with remaining bowl ingredients