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.
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.
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!
My stepmother made this meat hash for me once and I fell in love. Sauteed garlic, onions and peppers, tomato sauce, and capers add lots of flavor. This tastes great with rice or flatbread, and the leftovers would probably make a nice sandwich.
It’s not a particularly quick recipe–the cooking time alone takes about 40 minutes–but it would be doable on a weekend.
It looks something like this:
Yield: Serves 4-6
1/4 cup olive oil
1 clove garlic, minced
1 cup onion, chopped
1 cup green peppers, chopped
2 pounds ground beef
1/2 cup canned tomato sauce
1/4 cup dry white wine
1/2 cup seedless raisins (if you like them. Personally, I don’t, and will probably leave them out).
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup capers
1/2 cup sliced almonds
1. Heat the oil in a large skillet and saute the garlic, onions, and green peppers for 5 minutes.
2. Add the beef and cook over medium heat until browned, stirring constantly.
3. Stir in tomato sauce, white wine, raisins, salt, and pepper, and cook over low heat 25 minutes, stirring frequently.
4. Mix in the capers and almonds and cook 5 minutes longer.
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)
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
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.
In addition to her cookbook library, my mother has a vast collection of old Bon Appetit issues, with recipes she likes marked in pen. One of her favorites is this salad, which uses the Vietnamese flavors of lime, cilantro, mint, and fish sauce.
This recipe looks complicated because it includes a lot of ingredients, but there actually aren’t that many steps involved.
Yield: 12 servings
Total Time: Unknown
- 2 tbsp peanut oil (or a neutral-flavored vegetable oil if you’re allergic to peanuts)
- 1 1/2 lbs beef flank or sirloin steak, cut into 2 ieces
- 5 garlic cloves, minced
- 1/2 cup fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fish sauce/nam pla
- 1/4 cup firmly packed golden brown sugar
- 1 jalapeno chili, minced
- 1/2 head green leaf lettuce, separated into leaves
- 3 tomatoes, thinly sliced
- 2 cucumbers, peeled & thinly sliced
- 2 small red onions, thinly sliced
- 2 limes, cut in wedges
1. Heat oil in a large, heavy skillet over medium-high heat. Add a piece of steak and half of the garlic to skillet.
2. Cook until steak is brown on both sides, about 6 minutes, then transfer it to platter.
3. Repeat steps 1-2 with remaining steak and garlic.
4. Let meat cool slightly, then cut it across the grain into 1/4 inch wide strips.
For Dressing: Whisk lime juice, cilantro, mint, fish sauce, sugar, and jalapeno together in a large bowl.
1. Add steak to dressing bowl and toss to combine.
2. Arrange half the lettuce on a large platter. If you want to be decorative, cut remaining lettuce into fine shreds and arrange them in the center of the platter; arrange tomatoes overlapping each other around the outside border; and place cucumbers and onions in overlapping concentric circles inside the tomatoes.
3. Using a slotted spoon, mound the steak in on the center of the plate, leaving the dressing in the bowl.
4. Spoon remaining dressing over the vegetables and meat, garnish with lime wedges, and serve.
The salad can be prepared up to 4 hours ahead. If you do, cover salad and dressing separately with plastic and refrigerate them.