Good morning and happy Monday! How was your weekend? Mine was pretty good! After my night out on Friday, I took it easy for the most part, mainly studying and reading.
Thanks for the photo, Sofia!
Yesterday, Ari and I got up around 9 and took the car in search of breakfast. Aside from the diners, it’s not easy to find a restaurant that’s open before 11 on a Sunday! On our third try, we happened upon Il Bambino, a “paninoteca” that I’ve been meaning to try for a couple years. They have a great wine list, and a selection of artisanal cheeses from Murray’s Cheese Shop.
We got there right as they opened and had the place to ourselves. The atmosphere was cozy and charming, our server friendly and chatty (I found a fellow “Veronica Mars” fan!). After considering their Brunch Panini menu, I settled on the Artichoke with scrambled eggs, goat cheese, and rosemary oil.
Ari chose the Piggy Got Back, with prosciutto, scrambled eggs, mozzarella and olive spread.
We both loved our sandwiches, and lingered over coffee and the paper after we finished. I don’t know what was in my goat cheese, though, because I was full for nearly six hours afterward! It got me all the way through a 3 mile run at 4 before I was ready to eat again. Yep, I’m pretty sure we’ll be back to Il Bambino soon, especially since they have a garden out back for when the weather’s nice!
Speaking of nice, my friend Stewart sent me a recipe earlier in the week that I’ve been waiting since Tuesday to make. It’s quite simple, and with a few adjustments, used up two leftovers! Quite a feat, as lately I’ve been struggling to both eat up what I have and keep the refrigerator stocked with fresh ingredients. Anyway, Stewart picked up a version of this recipe at his local farmers market, made the dish, and sent it along. I have to agree with him: this is pure comfort food. The recipe was completely unexpected, but upon first bite, I felt as if I’d known it all along. That sounds a little weird, but this meal was completely up my alley and I know it’ll be one that I repeat again and again.
GREEN RICE
Ingredients
- 1 generous, tightly packed cup of mixed green herbs; I used parsley and spinach
- 1-1/4 cup vegetable broth
- 1-1/4 cup almond milk
- 1/2 t kosher salt
- 1 T butter
- 1 T olive oil
- 3-1/2 to 4 cups cooked rice
- 1 small chopped onions
- 3 minced garlic cloves
- 2 cups cooked chickpeas (1 15-oz can)
Serves 4
In a blender, make a puree with the greens and stock. Add the milk and salt, and puree again. In a heavy bottomed pot, heat the butter and olive oil over medium heat. Add the onion and garlic and cook until starting to soften, about 1-2 minutes. Add the cooked rice and stir about 2 minutes to heat. (I used 2 cups sweet brown rice + leftover bibimbop.) Pour in vegetable purée and cook on low heat, about 4 minutes. Stir in chickpeas and cook 1 more minute to heat through. Serve and enjoy!
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Goal for 2011 update: Cook One New Recipe A Week
Week 1: Lemony Spaghetti with Bitter Greens & Chickpeas
Week 2: Lentil Chili
Week 3: Chickpeas in Star Anise & Date Masala
Week 4: Thai-Style Black Beans w/ Mango & Cilantro
Week 5: Ten Minute Tasty Asparagus & Brown Rice, Brussels Sprouts Salad with Cheddar and Toasted Almonds, Warm Red Lentil Salad, Garlicky Sesame-Cured Broccoli Salad.
Week 6: Beets, Spiced Quinoa & Yogurt, Sesame-Cooked Eggs Over Rice
Week 7: Curried Parsnip Fries
Week 8: Curried Lentils & Sweet Potatoes
Week 9: Rutabagas with Buckwheat, Black Beans & Kale, Garlicky Mushroom Greens
Week 10: Tamarind Lentils, The Double-Shift Scramble
Week 11: Spicy Chickpea Salad, Butternut Squash Mac ‘n Cheeze, Spicy Red Lentil, Peanut & Pumpkin Soup
Week 12: Sunday Night Supper Salad, Peanut Butter Banana-Berry French Toast Sandwich
Week 13: Grilled Cheddar-Mushroom Sandwich
Week 14: Black Bean Soup, Sweet Pumpkin Pudding
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I’ve finally, finally updated my About Me page. Please check it out! Let me know if there’s anything else you’re curious about or think should be included.
Have a great week!
OOPh that green rice looks and sounds GOOD!
oh man, i love super filling panini/ sandwiches like that. i am very happy to be satisfied for several hours, but do admit to feeling a bit out of sorts since i’m hungry every three hours or so. glad you were able to squeeze the run in, too!
Aah so THAT was the Twitter breakfast! Looks good
I love love that green rice recipe! Chickpeas, herbs and garlic – 3 things I love
That green rice does look like pure delicious comfort food. Your brunch looks lovely – I haven’t been for ‘brunch’ for such a long time, perhaps I may drag my husband out this weekend!
yumm! i love chickpeas, so this is totally my type of recipe…in fact, i may or may not have gone through an entire can in ONE day this weekend
xo.
Being satisfied for more than 3 hours after a meal is always a plus. I get frustrated sometimes when I’m ready for a snack while everyone else is still grumbling about how stuffed they are from lunch!
That rice dish looks lovely by the way. I’ve been craving green things like crazy lately.
I love bambino! And that rice looks so good!
Hmmm, that green rice looks healthy also! Thanks for the recipe, thanks for sharing it.
The green rice looks like some good comfort food!
You have the best restaurant finds!!!
The rice looks delicious
ow! That recipe looks awesome. Kind of like a funky risotto?! And you know I love brunch. Paninis are a fun way to switch it up too. My weekend was great- too short, as always
I loved Veronica Mars too!
i feel like stewart is always giving you amazing rice recipes! isn’t he the one who gave you the sesame oiled brown rice & eggs? or am i wrong about that? haha anyways!
goat cheese sometimes has some SERIOUS staying powah! your sam looks delicious and i love how ari hides behind the paper!
your sandwich sounded amazing!! I have not had goat cheese in so long, I miss it.
love the green rice!
oooo wow great sandwich AND recipe!!! sounds like a great weekend
What a beautiful dish–plus it features my beloved chickpeas:) Thanks for sharing.
You and Ari are seriously the cutest. That sandwich sounds fab! I haven’t had anything with artichokes in forever, need to fix that!
I am sick and tired of Muslims saying that Jeff is racist, some of em say that they are just making fun of Muslims. . Well, I am a Muslim, I just laugh at Achmed!. I? love Jeff, and respect his talent, it does not really matter if it concerns Muslims or not. . So please stop saying that Jeff is racist. Or I KILL YOU!!!