Woah! It’e been a whiiiiile, hasn’t it? But like I said in our Cucumbertown Monthly update, I have a good enough excuse for going missing. There was the whole getting married thing you see, and like all things that seem to happen to me, the wedding was not short of drama too. But I’m not going to bore you with all that, especially when I have food stories to share with you!
Crustless Baby Potato and Broccoli Quiche in a Skillet and Tips on How to Clean Your Cast Iron CookwareBy Ramya Menon on June 3, 2016
Do you have those moments when you simply know what something should taste like? I mean when you are 100% sure of the flavour combination, but have zero clue on the actual recipe itself? I certainly have a LOOOT of of those recipe epiphanies, when I can imagine the taste in my head and need to work backwards. This recipe is a product of that, and I must say, I have to credit those grey cells of mine.
Readers, are you a little bewildered at this vegetarian-for-a-year posting about chicken curries? Well first, this was not for me, it was for my extremely carnivorous maternal uncle, who thinks anything vegetarian put on his plate is meant for the pig farm (thats where the food waste in our apartment complex goes to, you see). So this morning he peeked into my apartment and asked if I could at least make the non vegetarian stuff even if I wasn’t eating it, in this bribe with God (the vegetarianism was a payoff for getting both sides of the R&r families to stop warring like maniacs about the wedding). When I assured him that I was cool to cook the chicken, he sauntered off to get the stuff.
Erm, no butter? No sugar? Then why bother, right?
I thought the same way too! But this is so moist, and good that you will not regret making the decision to try it out like I did. But before I give you the recipe, I have to tell you all about how I stumbled on this beauty of a recipe!
If there are two things that I turn to when I want to make something that defines comfort food, I turn to paneer or pasta. A hot bowl of paneer curry or a cheesy creamy pasta, with that new Game of Thrones episode, yummmmmm! Off late though, I don’t eat when I watch GOT. You never know when people will start getting off or gurgling blood with that show. Sigh!
Do you have a very vivid memory that triggers every time someone mentions a certain ingredient or a recipe? I am sure you do, which is why you endure my long passages foodie prose! I certainly have a lot of those memories. Memories that make me want to go back in time.
I know everyone is going on about the heat. But seriously! It’s something else this summer. And when you are stuck in heat that is so bad your hair is perennially wet and your clothes are doing a wet-rain-dance-sticky routine on you, you gotta do something about it!
You know for a blog that’s called War and Cheese, I’m increasingly realising that my blog doesn’t feature the collection of cheesy recipes that it should. Don’t you think so? So, since I have this very, very, highly valid reason, I HAD to incorporate some recipes into the blog with cheese in it!
Whew! That was a mouthful wasn’t it??
Now, most of you know that I’m not a big fan of eggs, right? So you must be wondering what this cheesy omelette is doing on War and Cheese. Well the answer to that is two fold, first the cheese and then that sauce! I am of the belief that everything in this world tastes better with cheese. And when in doubt shove some cheese into the mix. This has worked wonders from me with a lot of things and this omelette is no exception.
Families are funny aren’t they.
If you have been following this blog for a while you will know that mine is completely mental. But they sure are the best.
One thing that happens constantly with my folks is what I call genetic dib calling. This is how it works. One of us will have a feature that is generally considered positive, and the maternal and paternal sides of the families will then call dibs on said feature so that they can establish without a room for doubt that they are responsible for said quality.