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.

Advertisements

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!

Creamy Chicken and Mushroom Pasta Skillet

My boyfriend is a mushroom fanatic.  He could eat them for breakfast, lunch, and dinner.  I like them a lot myself–and I also love chicken and pasta.  So odds are, I’ll be making a lot of this dish from Eat Live Run in the near future–especially as it takes only 15 minutes to make.

Yield: Serves 4, generously

Total Time: 15 minutes (oh yeah)

Ingredients

8 oz dry pasta.  The original recipe calls for farfalle (bow ties), but I don’t like the texture. I’ll try a short, curly pasta such as rotini instead).

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1 shallot, minced

1 tsp minced garlic

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1/2 cup beef or chicken broth (I’ll use chicken)

1/2 cup cream (I’ll use light cream to make it a little healthier)

1/2 tsp salt

1/4 tsp black pepper

1/4 cup Parmesan cheese (or to taste)

fresh minced parsley for serving

Directions

1. Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through.

2. Remove chicken to a plate and drizzle in a teeny more oil in your pan.

3. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy—about five minutes.

4. Then, slowly stream in the broth and cream.

5. Add the chicken back to the sauce and bring to simmer for a couple minutes.

6. Cook the pasta in boiling salted water.

7. Drain and add pasta to the sauce. Add the salt, pepper, parmesan cheese and parsley. 8. Serve.