Avocado Deviled Eggs

Avocado Deviled Eggs.

Two amazingly delicious ingredients full of protein and healthy fats: avocado and hard boiled eggs.  Need I say more?

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Egg Salad, Jenni Fleetwood Style

Yield: Serves 4-6

Prep time: 3-4 minutes

Total: 15-16 minutes (including hard boiling the eggs)

Ingredients

8-10 eggs

6-8 scallions and/or 1 yellow onion, very finely chopped, plus extra to garnish

4-6 tablespoons (60-90 ml) mayonnaise, or aioli if you have it

1 tablespoon (15 ml) fresh parsley, chopped

salt and ground black pepper

mild French mustard, to taste (optional)

Instructions

1. Hard boil the eggs: put them in a large pan and cover them with cold water.  Heat the water.  When the water boils, reduce the heat and simmer the eggs for 10 minutes.  Stir the eggs twice so they cook evenly.

2. Drain the eggs, run them under cold water (to prevent the yolk from turning greenish), remove the shells, dry the eggs, and chop roughly into large squares.

3. Put the chopped eggs in a large bowl.  Add the onions, salt, and pepper and ix well.  Add enough mayonnaise to bind the mixture together.

4. Stir in the mustard (if using) and chopped parsley.

5. If you have time, chill the mixture before serving, as is or on toast.

Three-Ingredient Cashew Shake

Did you know it’s possible to make a creamy shake with not a single drop of milk–or any other dairy product?  This shake from Jenni Fleetwood’s 20 Minute Cookbook includes just 3 ingredients: cashews, superfine sugar, and ground cinnamon–perfect for vegans, people with dairy allergies, and people like my boyfriend and I who struggle to use up milk before it goes bad.  It may be a while before I make this one as cashews, even in bits, are expensive, but I’m looking forward to trying it as soon as I can find them on sale.

Yield: serves 4-6

Prep time: 5 minutes

Total time: 5 minutes, plus chilling

This picture doesn’t actually go with the recipe, but it looks the most like the picture in the original cookbook.

Ingredients

3 1/2 cups (400 g/14 ounces) blanched, unsalted cashews (you’ll be blending them, so buy them in pieces; don’t bother getting the more expensive whole cashews).

generous 1 cup (225 g, 8 ounces) of superfine sugar, also called caster sugar

1/4 teaspoon (1.5 ml) ground cinnamon

Instructions

For a smoother drink, make this the night before, let it stand in the fridge overnight, and strain before serving.  You can stir in a little water if the mixture seems too thick.

1. Boil water.

2. Finely grind the cashew nuts in a food processor.  Add sugar and cinnamon and grind again to make a smooth nut paste.

3. With the motor still running, gradually pour in 3 3/4 cups (900 ml/1 1/2 pints) boiilng water, until the drink becomes smooth and frothy.  Scrape down the mixture occasionally, as needed.

4. Pour the mixture into a container, cover, and chill.  (It doesn’t say how long to chill it, so I’ll probably put it in for a short time, perhaps half an hour, and check it to see if it has the sort of texture I want).  Stir well before serving.  Best served in tall glasses, with a couple of ice cubes on the bottom.

Soy and Sesame Noodles

This recipe comes from the “making simple accompaniments” section of Jenni Fleetwood’s 20 Minute Cookbook.  The picture didn’t turn up on Google, but it has a lovely warm brown color.

1. Cook a packet of egg noodles or ramen noodles according to the directions on the packet.

2. Drain well and tip the noodles into a large bowl.

3. Drizzle 2 tablespoons dark soy sauce or tamari and 2 teaspoons sesame oil over the noodles.

4. Sprinkle on 1 tablespoon toasted sesame seeds, then toss well until thoroughly combined.

5. Serve hot, cold, or as a salad with green onions and additional veggies.

Lemon Couscous with Peas and Carrots

This recipe comes from one of my mom’s old copies of Bon Appetit, so no picture, unfortunately.  Couscous cooks quickly; the whole thing takes about 15 minutes.  Peas and carrots add nutrition while lemon juice, lemon peel and chicken broth provide flavor.

Yield: 6 servings

Total time: 15 minutes (10 if you mince the carrots with a food processor, but that’s canceled out by the time needed to disassemble and wash the food processor).

Ingredients

1 1/2 cups canned low-salt chicken broth

1/4 cup water

2 carrots, minced (or frozen carrots if you’re really in a hurry)

1 cup fresh or frozen peas

1 1/4 cups plain couscous

3 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon peel

1 1/2 tablespoons butter

Instructions

  1. Bring broth & 1/4 cup water to boil in medium saucepan over medium-high heat.
  2. Add carrots & cook 2 minutes.
  3. Add peas. Cook 4 minutes if fresh & 1 minute if frozen.
  4. Add couscous & cook 30 seconds, stirring often.
  5. Add lemon juice, peel & butter. Stir til melted & smooth.
  6. Remove from heat, cover & let stand 5 mins.
  7. Fluff with fork, season with salt & pepper, & serve.

And presto, couscous!

Bildner’s Baked Chicken with Nectarines

I love the roasted citrus flavor of Clementine-Fennel chicken, but don’t always have fennel on hand or the time to make it.  This more streamlined recipe from Bildner and Son’s Cookbook gets a similar sweet-and-savory effect from nectarines, chicken stock, onions and garlic, and takes a little over 30 minutes to make.

Yield: 4 servings

Total time: A little over 30 minutes

Ingredients

  • 1 large onion
  • 4 medium cloves garlic
  • 2 tablespoons butter
  • 4 boneless half chicken breasts
  • 1 large nectarine
  • 1/2 cup chicken stock
  • salt and freshly ground black pepper to taste
  • Optional: To achieve a similar effect to the clementine-fennel chicken, add a little mustard and a little brown sugar.  I’d start with about a teaspoon of each, and add more to taste.

Instructions

  1. Preheat oven to 400 F.
  2. Cut onion into 1/3 in. slices. Mince garlic cloves.
  3. Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
  4. Add garlic & cook, stirring often, 12 mins more.
  5. Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
  6. Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
  7. Pour stock over all, and sprinkle with salt & pepper.  If you’re adding mustard and brown sugar, add at this point.
  8. Cover dish with foil & bake 15-20 mins.
  9. Serve with onions & juices from the baking dish.

In looking for a picture of baked nectarine chicken, I didn’t find an appropriate picture but I did find some tasty-looking nectarine and chicken recipes!  More to come!