Another Lazy Dinner Post.

I'm sick. My annual sinus infection is rearing it's ugly head over my normally productive life. I can't even do yoga. Seriously. I tried last night and fell into an embarrassing coughing fit. Woo woo.

However, since the boyfriend wasn't home to make me a dinner (that I couldn't taste anyway), I had to make something to eat. Toast just wasn't cutting it anymore.

So here is a simple, tasty, sinus clearing dinner that only took about 30 minutes out of my day. :)

Curried Potatoes and Peas

What you need:
3/4 c. bulger
2-3 medium red potatoes
1 tbsp. fresh grated ginger
1-2 tsp. of red curry
1 c. of frozen peas

What you do:
Bring 1 1/2 cups of water to a boil. Add the bulger and cover. Simmer until cooked.

Meanwhile, dice the potatoes and cook over medium-high heat until browned (about 12-13 minutes). Add the ginger and curry. If you don't like the heat, only use 1 tsp., otherwise, use as much as you like. Add the frozen peas, cover, and turn the heat down to low. Cook until the peas are no longer frozen.

In a large bowl, mix together the bulger and the potato mixture. Enjoy!

I poached an egg!

Yeah, that's right. I actually poached an egg. By myself. And the yolk didn't break.

I love poached eggs, however making them can be a tad intimidating. So, after watching many videos and reading every single helpful tip I could possibly find, I finally decided to try it for myself.

First, I brought the water to a rolling boil, then brought it down to a gentle simmer and added 1 tsp. of vinegar to the water. The reason for the vinegar is to help the egg coagulate more quickly while cooking.

*deep breath*

I started stirring the water to give it a whirlpool effect, cracked the egg and dropped it in the pot. Two and a half to three minutes later, I had a poached egg. A really tasty poached egg.

I served the egg over the best veggie hash in the world.

The Best Veggie Hash In The World

What you need:
4 red potatoes
1 med onion, diced
1 red pepper, diced
garlic salt to taste
sea salt and pepper to taste
Old Bay to taste
2 medium broccoli crowns (steamed for about 5-6 minutes)
1 1/2 tbsp. Safflower oil

What you do:
Dice and boil potatoes in lightly salted water. While potatoes are cooking, cook the onion and read pepper in the safflower oil in a large skillet. Cook for about 3-4 minutes of until tender. Add the potatoes and the steamed broccoli. Add spices to taste and cook on low heat for about 8-10 minutes or until potatoes are slightly browned.

Make the poached eggs last and serve together in a blissful breakfast combination. Mimosas optional, but highly suggested.

*picture borrowed from whatscookingamerica.net.