Hatch Pepper Honey Glazed Bacon wrapped Pork Tenderloins. The 20 Best Ways to Use Eggs Slideshow. The name sounds exotic, but this Arabic dish is simple to make and offers hearty flavor and a healthy dose of essential nutrients.
Tomato sauce made from fresh or canned tomatoes, onions, garlic, peppers, and a generous sprinkle of cumin and hot pepper flakes creates a bed in which to poach eggs. Add a few to the sauce in a large, wide pan, then cover and cook until the whites are set but the yolks are still runny. “Combining eggs with lycopene-rich tomatoes packs a nutritional punch,” Cooper says. “Spoon the mixture over brown rice or whole-wheat couscous for a complete meal.” Italian Food Forever. Go wild for Wild Mushroom Risotto sans all the calories. Ingredients • 2 tsp vegetable oil • 1 cup finely chopped onion • 2 tsp finely chopped garlic • 4 cups chopped wild mush-rooms (try oyster, shiitake and/or portobello) • 1 cup arborio rice • 3 1/2 cups vegetable stock • 1 cup chopped asparagus (cut into 1-inch pieces) • 1/3 cup grated Parmesan • pinch of salt and pepper • 1/4 cup chopped fresh basil I love risottos but the restaurant versions are loaded with butter, cream or cheese.
This risotto is easy to make and has little fat and few calories by comparison (4.9 g of fat and 196 calories per serving). For a more elegant risotto, try using truffle oil. 1. 2. 3. News Worth Sharing: Classic Beef Meatballs. Mexican Food Recipes. Pasta with Shrimp, Artichokes and Feta. This is one of the top 100 posts in Tastespotting for 2011!
This is a really simple pasta recipe, with all my favorite things in it; light and right flavors for the warm weather. Life is moving at a fast forward pace right now. From dawn to the time I crawl in to the bed, I cannot account for what I have done. While I seem to be doing a whole lot, nothing much seems to be getting done right now. Anyway, whining aside, this is a dish I would love to enjoy with some good wine and company. I love using citrus zest and I have used some here, along a tiny bit of the fresh lemon juice. Related Posts: Pasta with Roasted Garlic and Tomato Sauce Iron Skillet Spaghetti. The Comfort of Eggs in a Basket.
Eggs in a basket was the first meal I ever cooked.
I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. You mean, we'll be cooking? The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried).
Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? 15 Minute Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
Roasted Tomato Basil Pesto. We haven’t been this excited about a dinner recipe in a long time. Probably not since the 15 Minute Creamy Avocado Pasta, which Eric said – in between shoveling this pasta in his mouth – is “not as good as this roasted tomato pesto recipe”. I didn’t believe it, but after tasting and then devouring my own bowl of pesto (ok, there was some pasta in there too), I may have to agree with him. This is by far, the best pesto I’ve made or perhaps ever tasted. Don’t be put off by the colour, I promise it tastes much better than it looks. ;) We enjoyed it so much, I made two batches over the long weekend and froze some for a later date. If I can wait that long to eat it, that is. Outlook not good.