I recently heard an interview with the authors of a book called What We Eat When We Eat Alone, and while I haven’t read it yet, I think it’s a fascinating concept. What do you eat when no one is around? I for one eat spoonfuls of Nutella with a peanut butter chaser, simple turkey sandwiches from a Polish deli near my apartment, and the occasional BBQ pork banh mi. It’s not always take-out and jarred food though.
Ramsey spends a few nights a week in meetings for his sketch team, so depending on his schedule, I will make dinner for just myself from scratch. The ingredients are always a combination of anything fresh from the fridge or kitchen cupboards, but the results are (usually) healthy and delicious.
My stand-by combo is bean, green, and onion + rice + egg. Here’s the simple recipe with a very descriptive name:
Spinach and Chickpeas with Rice and Egg
-1/2 cup brown rice
-1/2 small onion, diced
-1/2 cup chick peas (canned or rehydrated dry)
-1 cup fresh spinach leaves
-1 egg
-1 tbs. olive oil
-1 clove garlic, minced
-Salt, black pepper, and red pepper flakes to taste
1) Cook rice according to bag/box directions.
2) With 15 minutes of cooking time left for the rice, heat the olive oil in a skillet over medium-high heat. Add the onion and cook until translucent, stirring occasionally.
3) Add the garlic and red pepper flakes and cook for about 30 seconds, taking care not to burn the garlic. Add the chickpeas and cook for 5 minutes.
4) Quickly add the spinach and cook for 3 minutes, or until the leaves are wilted and tender. Add salt and pepper to taste.
5) While the spinach is wilting, cook your egg any style that will keep the yolk a bit runny (I prefer over-easy).
5) Add the rice and chickpea mixture to a bowl. Top with the egg and enjoy.
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