The fridge was basically bare so this is what we came up with for breakfast.
- 4 eggs poached
- 1 avocado, sliced thin
- Jack cheese, grated fine
- 4 pieces of bacon
- 1 English muffin
- Dijon or truffle Dijon
Toast the muffins, spread a little Dijon on and top with avocado, bacon, cheese and a poached egg.
This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.
- 2 leeks, sliced thin
- 2 jalapeños, minced
- 2 cloves garlic minced
- 2 tbsp butter
- 12 oz spinach
- 4 oz feta, crumbled
- 2 c cilantro, chopped
- 4 eggs
- Aleppo pepper
- Hot sauce
Preheat oven to 375.
Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.
Low slow is the key here! The fried leeks are worth cleaning another pot.
- 2 lbs butternut squash, peeled and cubed
- 1 leek, sliced thin
- 1 Granny Smith Apple, chopped and cored
- 1 carrot, chopped
- 1 quart veggie or chicken stock
- 1 c lite coconut milk
- 1 tbsp oil
- 4 leeks, sliced thin
- Coconut milk for drizzling
Toss all the soup ingredients in a slow cooker EXCEPT the coconut milk and cook on low for 8 hours or high for 4.
Purée with an immersion blender, stir in coconut milk and keep warm.
Add oil to a large skillet, heat over medium and cook leeks until crispy.
Serve with leeks and a drizzle of coconut milk.
So good and perfect for a cold winter night.
- 1 tbsp butter
- 1 tsp oliveoil
- 3 mediums, halved and sliced thin
- 1 tsp salt
- 1 tsp flour
- 2 tbsp sherry
- 1 quart beef or veggie stock
- 1 tsp dried thyme
- French bread, sliced 1 inch thick
- 1 c grated Gruyere
Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.
Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.
Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.
Place bread in the bottom of 4 bowls, spoon soup over.
So easy and so tasty – this is quick pantry staple dinner.
- 1 tsp olive oil
- 2 shallots, sliced thin
- 2 cloves garlic, chopped
- 2 – 12 oz jars water packed roasted red peppers, chopped
- 1 qt chicken or veggie stock
- 4 tbsp pecorino romano
- 4 oz Orzo or fergoli
In a medium pot heat oil over medium heat add shallots and garlic and cook until golden. Transfer to a blender add red peppers, stock and cheese – and purée. Return to pot over medium heat add pasta and cook according to directions. Serve with a little grated cheese. Serves 4.
Nothing beats pasta for quick weeknight meal!
- 8 oz pasta
- 1/2 c creme fraiche
- 8 oz gruyere, grated
- 16 oz baby spinach
- 1/4 tsp garam masala
- Salt and pepper
- Pine nuts
Cook pasta according to package.
In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.
I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.
- Olive oil
- 3 – 4 jarred roasted red peppers, chopped
- 1 onion sliced thin
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 lbs ripe tomatoes or canned tomatoes, chopped
- 4 oz goat cheese, sliced
- 6 eggs
- Pita bread or flatbread
Heat oven to 375.
Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.
Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.
If you leave out the Pancetta, this one is vegan.
- Peanut oil
- 1 – 16 oz extra firm tofu, sliced into thin strips
- 8 oz shiitake Mushrooms, sliced thin
- 8 oz crimini Mushrooms, sliced thin
- 4 oz Pancetta, cubed
- 4 scallions, sliced thin
- 1 bag baby spinach
- 1/4 c stock – chicken or veggie
- 2 1/2 tsp soy sauce
- 2 tsp mirin
- Chives sliced thin
Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.
Combine stock, soy sauce and mirin.
Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.
So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.
- 1 pizza crust (several recipes to choose from on the blog)
- 8 oz Gruyere, grated
- 8 oz butternut squash, peeled and sliced thin
- 1 Meyer lemon, sliced thin
- Sage leaves
- Truffle or olive oil
Preheat oven to 500 with pizza steak or stone inside.
Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.
Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.
Bake for 8 minutes or until crust in brown and cheese is melted.
Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.
- 5 c chicken stock or veggie stock
- 1 1/2 c polenta
- 3/4 tsp salt
- 1 bay leaf
- 3 tbsp butter or olive oil
- Grated Parmesan
Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.
- 1 lb of mixed mushrooms
- Olive oil
- Salt and pepper
- Sage leaves
In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.
Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.