I often brag about my ability to cook with whatever is available and come up with magnificent meals. I used to be very shy about it, you know, hear the compliments, blush and say it was nothing really. Then I realised that admitting the compliments and acknowledging my talent in the kitchen would propably be more normal than pretending I do not have them. So now I have become the opposite. (see? I tell you its all or nothing! ;)

I did not do any shopping yesterday. It was too hot and humid for any kind of fall/winter piece of clothing to look appealing. Instead, I bought a new iron because our old one was acting up, and ordered some new herbs in small sizes to replenish the ones I have on my kitchen window.

The moment I entered home the pedometer said 11.698 steps. Pretty pleased with this! I am not actually wearing the pedometer all day long, just when I hit the road for long power walks, so I assume that there should be another 1000 random steps in my day. Do you wear your pedometer all day long, or just when you are doing "serious" walking?

Right...the dinner....

The main ingredient was the organic spinach I discovered in the freezer. Actually here are all the ingredients:

400 gr of organic baby spinach
3 pimientos (sweet red bell peppers)
1 green bell pepper
1 yellow bell pepper
a few mushroom of your prefferance
a bunch of parsley
a bit of dill
a handful of sun dried tomatoes (dry, not the ones in oil)
3 red onions
3 garlic cloves
6 tsp of extra virgin olive oil
200 gr of bulgur
4 Tsp of thick tomato paste
cumin, curry, sweet paprika, salt, fresh grounded black pepper

This makes at least 4 generous servings, so if you are into WW and count points, for a hearty meal you will only budget 4 points!!!

You put the oil in a pot, and saute the onions with the garlic. In the meantime you cut the peppers, the parsley and the mushrooms in small pieces and add them in when the onions are sauteed. You add the spinach, a little water, and let it simmer for a while. Then you add the bulgur, the tomato paste, the dill, the spices, and about 2-3 mins before this is done you add the sundried tomatoes. It should not have juices when you are done, it should absorb all liquids.

Then you take 6 organic eggs, 30 gr of grated parmezan, a handful of cherry tomatoes, 3-4 shallots, 2 zuccinis, a Tsp of olive oil. You beat the eggs with the shallots finely chopped and the parmezan, you put the oil in a non sticking pan and saute the thinly sliced zuccinis and the halved cherry toms. Then you add the egg mixture, cook for 5 mins till the fritatta thickens and then you put it in the oven under the grill for 5-7 minutes, or till it gets a nice golden brown colour.

You cut it in 4 pices and serve one for 4 points then add some spinach stew (tis a stew right? I never know if I am using this word correctly) and if you like it hot, like I do, you add on the stew a few drops of mild green tobasco. You need the sourness of the green one, cos I tried some reg tabasco too and it just made it hot, whereas the green brought out the tanginess of the sun dried tomatoes.

It has been ages since I was pleased so much with a meal and I had a few laughs because Angelos declared he is officially on diet since yesterday, since he wants to eat such "diet" food every night!!!