It is that time of year. Relentless heat still pounding down upon us while we are setting up and settling in to the back to school routine. I’m ready for autumn to be here while holding onto the sweet memories of our summer and not wanting to wish time away any faster than it is currently clicking. My oldest is a high school senior and our remaining weekends before he ventures out likely total less than 50.
I’m determined to prepare him before he leaves. He’s clever and kind and all that I could have hoped to achieve with my clumsy parenting and learn as you go style. What skills must he have? The laundry and ten recipes. That will be my endeavor over these next few weeks but for today, I’ll let him sleep in while I make breakfast.
It’s a great time of transition in food as well. We have the last of the summer tomatoes yet you can smell the smoky aroma of roasting green chiles in the air on weekends. I adore the change into autumn; new school supplies and warm casseroles. The science of Ayurveda encourages us to be mindful of what we eat when the seasons are changing. By fueling our bodies with warm, light, highly nutritious foods such as soups, or light meals of mildly spiced vegetables we help burn away toxins rather than accumulate them. Imagine that we are strengthening our immune systems by the foods we choose and spice it with cumin, fennel, coriander, turmeric, ginger and black pepper.
The flavors and the change cause me to wish it here more quickly but then I remember how precious today is and I will stop egging it on.
From the Perfect Pantry
1/4 cup extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp red pepper flakes
5-6 roasted green chiles, chopped
2 Tbsp tomato paste
28 oz canned chopped tomatoes, with their juices
1/2 tsp kosher salt
Fresh black pepper, to taste
3 large eggs
2-4 Tbsp microgreens or fresh herbs
Heat the oil in a large pan over low-medium heat. When hot, add the onion, and sauté for 2-3 minutes. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent. Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. Then, add the green chiles and cook that for another 30 seconds. Next, stir the tomato paste into the mixture.
Finally, add the chopped tomatoes. Reduce heat to simmer, and cook, stirring often until the sauce comes together and reduces. When most of the liquid has evaporated, remove the pan from the heat. At this point, you could let all of the sauce cool completely, and refrigerate or freeze it in airtight containers.
While the sauce is warming, crack each egg into its own small bowl. If there are any pieces of shell, now is the time to remove them.
Make indentations in the sauce, and gently slide an egg into each one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them.
Garnish with microgreens and serve right away. Enjoy during the seasonal transition.
How do you prepare for autumn? More importantly, have you prepared a child for life outside your home?