Here is another quick egg thing I do sometimes when time is at a minimum, but I want to eat something healthy and delicious.
Egg foo young is a cross between a stir fry and and omelet. You can pretty much add any vegetables or meat you like to it and it will be delicious!
Here's what I used:
I chopped up about a cup of spinach, 1/2 c. sugar snap peas, and half of a zucchini. I beat together 3 eggs and 1 T. water with a dash of black pepper.
In my skillet, I put 1 T. canola oil and 1 t. sesame oil. I heated the skillet on high heat and then stir fried the veggies for about 1 minute.
Then, I poured the egg on top. Rather than stirring the mixture, I gently push the sides of the egg toward the center as the edges become cooked, then tilt the pan to let the raw egg move out to the edges. The whole process takes about 2 minutes.
Then, I carefully cut the foo young in half and flipped each half over. If you're brave, you can try flipping the whole thing at once. Or make two smaller pancakes!
The second side only needs to be cooked about 1 minute more. I served mine with ramen noodles on the side!
To make "side dish" ramen noodles, simply cook the ramen according to the package directions, drain off the liquid, and toss with 1 T. sesame oil and 2 T. soy sauce.
This whole meal took me about 7 minutes from start to finish. It was delicious! Enjoy and let me know if you try it!
OK, hopefully I don't get in trouble with the Hamburger Helper company for saying this, but you can totally make your own hamburger helper. It is super easy, it's healthier without all the additives and extra sodium, and it's - dare I say it - much tastier than the stuff in the box. Plus, you probably have all the ingredients in your house right now!
Here we go:
Get yourself a pound of ground beef (I used lean organic, because hey, this is healthy hamburger helper), any kind of pasta you like (could be gluten free), a can of tomatoes, Lawry's seasoned salt, paprika, Italian herb seasoning, and garlic powder. And a can opener.
In a large cast iron pot, brown the ground beef.
Add 1 t. seasoned salt, 1/2 t. garlic, 1/2 t. Italian seasoning, and 1/2 t. paprika. Add the can of tomatoes, one can of water, and 2 cups of dry pasta.
Bring to a boil, then lower the heat to medium, cover, and simmer about 15-18 minutes, stirring occasionally, until the pasta is tender.
Let stand for 2-3 minutes for some of the liquid to absorb.
I served mine with sharp cheddar cheese on top:
It was so tasty! Comfort food at its finest, and just as easy as the "convenient" box mixes. Sorry, Helper hand guy.
Ratatouille is a fantastically simple dish. At its best, it is just tomatoes, zucchini, eggplants, and bell peppers cooked to perfection in olive oil. It is traditionally served with French bread, but here I made it with polenta, which is Italian corn meal mush.
I started with these ingredients:
I used one medium eggplant, 2 zucchinis, a can of tomatoes, Italian herb seasoning, garlic, and bay leaves. I didn't have any bell peppers, but you could definitely add one. Fresh tomatoes are also a nice touch in place of the canned ones.
This version is my "quick" version of ratatouille, so I'm making it all in one pot (preferably use a ceramic coated cast iron pot, if you have one). If I had more time, I might roast the eggplant separately in the oven before adding it to the stew. But this way works well too!
Into the pot, I put about 1/2 cup of olive oil. No, this is not a low fat dish. But olive oil is healthy! Heat to medium high and add the eggplant and zucchini. Saute for 5-8 minutes, until the eggplant starts to soften:
At this point, go ahead and add 1 t. Italian seasoning, 1 t. garlic powder, and about 1/2 t. salt.
Cooking eggplant always takes longer than I expect. It has a spongy texture that takes a while to soften. If you use the smaller, lighter purple Japanese eggplants, they will cook more quickly.
Now add your can of tomatoes and 1 bay leaf. Bring the mixture to a boil, then cover and turn the heat down. This will need to simmer on medium low for about 20 minutes. You will know it's done when the eggplant is as soft as butter:
There we go! You can check your salt levels at this point and add more if needed.
In the meantime, you can cook your polenta. It only takes a few minutes. I had the "quick cooking" kind, which is even faster. I cooked it according to package instructions, 1 cup polenta with 2 1/4 c. water.
If you've never tried polenta, it's a great alternative to pasta for all your Italian cooking needs! Put any kind of sauces or proteins on top you like, and voila! A tasty gluten free dinner. It's also great the next day! Once it's cold, you can slice it and fry the slices in olive oil. Yum.
Anyway, back to the ratatouille. To serve, I just put a small serving of polenta in the bottom of the bowl, ratatouille on top, and a bit of Parmesan cheese.
I know I'm totally mashing together a French classic and Italian food here, but hey, it tasted great. Let me know if you try this!
This recipe is so easy, it's barely even a recipe. Kale chips are super popular right now. They are delicious and full of vitamins, fiber, and other wonderful kale goodness. My child will eat literally 4 cups of kale for dinner if I make this recipe.
Many of the kale chips you buy in the store are super expensive. My local grocery store sells a popular brand of kale chip for $6.99 a package! For $1, you can buy a bunch of kale and make your own.
I know many cooks prefer to use a dehydrator for kale chips. I don't have one of those. Maybe someday I'll purchase one just for kale chips. For now, I make them in my oven.
I preheat the oven to 375. I wash, de-stem, and rough chop a bunch of kale. I leave the pieces pretty big. I also let some water stay on the kale after washing. This evaporates in the oven, and the steam helps cook the kale. I put the kale on a baking sheet:
Then I drizzle 2-3 T. of olive oil on top, add 1/2 t. salt and 1/4 c. nutritional yeast. I use my hands to toss it like a salad, so the oil and seasoning coats all the kale.
Then I place this on the top rack of the oven. I bake it for 15-20 minutes. You will have to watch your kale and see how quickly it's cooking. I usually stir the pieces around once during the baking process. You don't want the kale to burn, but you want each piece to be pretty crispy, with not very many soft pieces left.
Remove from the oven and enjoy!
Kale chips are a great side dish to go with any dinner! Or just make them to have around as a snack. Let me know if you try them!
If you know me, you know that I usually have about ... 3 minutes to cook dinner on weeknights. I always try to make healthy food a priority. But I also prioritize speed. As I'm driving home, I'm thinking, "Now, what can I make in the least amount of time?" And the answer many times is eggs!
Egg tacos are one of my current favorite ways to make eggs. You can totally customize this recipe to your preferences!
The steps go something like this:
Walk in door. Drop bags and backpack on floor. Go to fridge and pull out the following: salsa, feta cheese, canola oil, avocado, tomato (not pictured), and corn tortillas.
Now, I know you're thinking, feta? How is that Mexican? Well, it's not. But it's a nice substitute for queso fresco and other mild Mexican cheeses. You can obviously use just about any cheese and salsa combination that you have lying around the house.
OK, so I get 2 skillets out and heat them to medium high on the stove. I crack my eggs. For this time, I'm making fried eggs. But I've made this with scrambled eggs and it's great!
So, cook your eggs how you like them:
Eggs are very personal, like a fingerprint. I've rarely met two people who like them exactly the same. For instance, I am one of the few people I know who likes to break the yolk of my fried eggs before flipping them over. Don't judge.
While you cook the eggs, put a couple of tablespoons of oil in the other skillet. Fry each tortilla for about 10 seconds on each side. Oh, and chop the avocado and tomato.
Then, assemble your tacos! I was hungry, hence the messy presentation:
Now go eat! And enjoy in good health!
I'm a school librarian, cookbook author, and longtime fan of food and literature. Welcome to my blog!