We get very busy here at the Technocave, but we also like to eat really good food. And since it takes just as much time (and more money and gas) to go out and get good food as it does to make it ourselves, we’ve been striving to cook more. Last summer, we found a great article in the New York Times with a list of 101 “recipes” for the summer. They can be taken more as guidelines than anything else, and that’s how we’ve been using them. We want to share the more successful of our creations with you. Tonight’s meal was a New Joe’s Special from Coast City. Granted, it may look a little barfy in the picture, but it was really yummy in person!
Here’s the original recipe from the NY Times article:
And here’s what we did, based on what we had in the fridge.
- New Joe’s Special from Coast City
- In a good-sized skillet, drizzle a bit of olive oil and heat on medium heat.
- Add 1/4 of an onion (diced), 2 minced garlic cloves, 1″ of seeded diced jalapeno pepper, about 1/4 of a red bell pepper (diced), a couple of shredded baby carrots, along with 1/2 lb. of ground buffalo.
- Cook until the meat is about to finish browning and the veggies are cooked through.
- Add baby greens (we had chard and some other greens in the salad mix in the fridge) and some fresh cilantro (we only used abut 10 leaves or so). Continue cooking until the greens are wilted.
- Beat 2 eggs in a small bowl and add to the skillet, stirring constantly. Add a few tablespoons of grated Parmesan and salt and pepper.
Serves 2-3 (depending on how many helpings you have!)
Serve on toast (we didn’t have the good french buns that our local grocery carries, but it was really good on the toast!)
Side dish recommendation: potato chips of your choice
The carrots we threw in to try and get some more veg in our diets.
We did make a couple of other adjustments after our first bites. I put mayo on my toast and added a dash of cayenne pepper to mine, and Widge added salt to his. We agreed that it would be worth tweaking the jalapeno, bell pepper, and cilantro to see if a little more of each would make it better. Overall, though, it was quite good. And it took less than 20 minutes to make, including all of the chopping before anything went on the stove.
If you want to try it, let us know what you did to yours![fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]