Two amazingly delicious ingredients full of protein and healthy fats: avocado and hard boiled eggs. Need I say more?
Yield: Serves 4-6
Prep time: 3-4 minutes
Total: 15-16 minutes (including hard boiling the 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)
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.
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.
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
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.
Apparently stir-fried tomato and scrambled egg is popular in China. It also sounds easy and delicious. It seems like it’d work for breakfast, lunch, or dinner.
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).
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
- Bring broth & 1/4 cup water to boil in medium saucepan over medium-high heat.
- Add carrots & cook 2 minutes.
- Add peas. Cook 4 minutes if fresh & 1 minute if frozen.
- Add couscous & cook 30 seconds, stirring often.
- Add lemon juice, peel & butter. Stir til melted & smooth.
- Remove from heat, cover & let stand 5 mins.
- Fluff with fork, season with salt & pepper, & serve.
And presto, couscous!
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
- 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.
- Preheat oven to 400 F.
- Cut onion into 1/3 in. slices. Mince garlic cloves.
- Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
- Add garlic & cook, stirring often, 12 mins more.
- Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
- Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
- Pour stock over all, and sprinkle with salt & pepper. If you’re adding mustard and brown sugar, add at this point.
- Cover dish with foil & bake 15-20 mins.
- 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!
Want to know the secret for cooking cauliflower without getting that nasty cruciferous vegetable* smell all over your house?
You oven-roast it.
Oven-roasting makes the taste milder as well as the smell. It also lends cauliflower a wonderfully crisp, crunchy texture. My mother usually keeps it simple, roasting cauliflower with a little oil, salt, and pepper. I enjoy it this way as a side, but it can smell and taste even more interesting. Check out Eat Live Run’s version, which uses cumin, garlic powder, and cayenne pepper.
Yield: Serves 2-4 as a side dish
Prep time: 10-15 minutes
Total time: 40 minutes
1 large head cauliflower, cut into florets
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon olive oil
1. Preheat oven to 400 degrees. Mix all spices together in a small bowl or cup. (Alternatively, if you don’t want to have extra dishes to wash, skip this step and sprinkle spices evenly over the cauliflower in step 2).
2. Drizzle olive oil all over cauliflower florets and sprinkle with spice mix. Toss together and lay out on a lined sheet tray.
3. Roast spicy cauliflower for 25-30 minutes, tossing occasionally.
The added cumin in this recipe makes the cauliflower complement Indian food even better!
*the family of veggies that cauliflower, broccoli, and Brussels sprouts come from. Notice how they can all smell terrible?