an overabundance of herbs

I used to be of the opinion that growing an herb garden was a massive waste of my time.

You can eat a tomato.  You can roast a couple of beets.  But, herbs?  Nobody makes a salad solely with parsley.

And then I found myself smack dab in the middle of summer with a large crop of basil and no idea what to do with it.  Bunches and bunches and bunches of aromatic, gorgeous basil.

Being the economical person that I am, I decided to use it in whichever ways that I could.  And so, beyond just freezing it, I added it to savory oats and pasta and pizza.  Sushi and hummus.

And eggs.

Tomatoes and eggs go together like peanut butter and jam.  Meant to be together. The addition of brightly flavored basil makes perfection.  The heat of the pan will inspire the basil to release its fragrant oils, contributing to the most wonderful smell on earth.

And the goat cheese?  The goat cheese is just because.

My overabundance of herbs—more specifically, basil—is quickly running out.  I can hardly wait until summer, when I’ll once again have a bunch of herbs that I have no idea what to do with.

Scrambled Eggs with Fresh Basil and Tomatoes

Serves 1

I love goat cheese with scrambled eggs, but fresh ricotta or mozzarella would be equally delicious.  Enjoy with a couple of whole wheat toasts and your favorite fruit for a complete meal. 😀

  • 2 whole eggs + 1 egg white
  • splash of milk
  • 1 roma tomato, deseeded
  • handful of fresh basil, roughly chopped
  • 2-3 Tbsp. onions, chopped
  • balsamic vinegar
  • salt and pepper
  • goat cheese, crumbled
  1. Spray a nonstick pan with cooking spray.  Heat over medium, add onions and cook until soft but still firm.  Add deseeded tomatoes and basil, add just a splash of balsamic vinegar and continue cooking until vegetables are tender and liquid has evaporated.
  2. Meanwhile, in a medium bowl, whisk together eggs, milk and salt and pepper.
  3. With vegetables still in pan, spray with more cooking spray.  Add eggs, and scrape down sides with a spatula, letting the uncooked eggs run underneath.  Cook until eggs are no longer runny, chopping every now and then.  Transfer to plate and top with goat cheese.  Enjoy! 😀

QUESTION: Do you grow a garden in the summer?  What is one of your favorite things to grow?

goals and basil

Warning: My day was completely random.  This post will follow suit.  :mrgreen:

I love new months!!  Who cares if it’s August 4th, and I’m just now getting to this topic?  Not me!  I don’t think it’s ever too late to reflect on past goals, while also making new ones. 

July’s Goals

  • no tv for the month
  • incorporate strength training into my daily routine and learn to love it!

Results???

 

(source)

It was hard.  Really, really hard.  For the first week, I experienced serious withdrawals from not watching tv (sad, but true.)  But then it became easier.  And then—gasp—I actually enjoyed it.

Not watching tv felt almost liberating.  Freeing.  Satisfying.  Rejuvinating, even.  I felt alive, like it didn’t matter if I was back by 8 o’clock on Tuesday night to watch Jillian Michaels.  It didn’t matter.  I said yes to going out at night, even if it meant simply taking a walk or hitting the mall.  The night seemed longer and way more fulfilling.

And, I read.  A lot.  Seven books in one month is unheard of for me, but it was completely possible when I wasn’t being entertained by the tube.

 

That’s not to say I won’t ever watch tv again.  I like flipping it on during the weekends, and I love watching a great movie now and then.  But this was such an eye opener for me! 

The strength training goal?  Well…urm.  That could use some work.  I think I need to be more specific with my goals, which is what I plan on doing for the month of August.  I’ll reveal the official goals tomorrow. 😉

————————————————————

If a guy ever brings me a boquet of flowers, let it be basil.

 

Roses smell pretty, daisies make me smile, but basil makes me swoon. 

I was sent home with a ton—an absolute TON—of red and green basil today.  Jessica, a fellow nutrition major and foodie, told me that I could have as much of it as I liked since it was rapidly flowering and she had to compost a lot of it before it went to seed.  I was more then happy to take it off her hands. 😉

Basil.  So.  Much.  Basil.

Tonight, I quickly transformed a large bunch of it into my homemade basil hummus.  It was the perfect accompaniment to my salad and kashi crackers.

 And cheese.

I’m obsessied with this Drunken Goat’s Cheese from Whole Foods.  The rind is soaked in red wine, which gives it the outer red color.  None of the flavor is absorbed though.  You’re left with a clean, mild goat cheese flavor, which melts at the touch of a finger.  It’s delicious. 

Goals.  Basil.  Cheese.

Sorry for such a random post.  My day felt random, and it seems that my post turned out that way too.  Sometimes you just have to roll with it. 😉 

Question: What is your favorite way to use basil?  I’m excited to have a ton of basil because it’s my favorite herb.  But since I have so much, I need some serious inspiration! 😀