Perfectly Runny Eggs On Spicy Tomato Jam, Sauteed Spinach Crispy Toast A.k.a. Breaky Heaven
Lora Ceasor
Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.
Perfectly Runny Eggs on Spicy Tomato Jam, Sauteed Spinach Crispy Toast a.k.a. Breaky Heaven
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Caesar salad and ___ (roasted chicken, steak, fish, prety much any protein); roasted chicken with garlic and lemon; pan fried steak (porterhouse or NY strip, fried in a cast iron pan, of course); hummus & tabouleh with pita (the hotter the weather, the more frequently this is in rotation); hamburgers (usually with salad, sometimes with fries and salad); chopped salads (like those David Lebovtiz features from time to time); omlettes with salad; soup (usually minestrone); pesto with soup or pasta. I also get my ideas from awesome bloggers, such as yourself, Jenny from Dinner A Love Story, Luisa from The Wednesday Chef, David Lebovitz, Pinterest, and Every Day Food. We tend to stick to a 1950s pattern of meat-starch-veggie, but I try to up the veggie and shrink the meat and starch.
Another go-to is roast chicken (put cast iron pan in oven; pre-heat to 450 (or is it 425); put chicken in pan, roast 1/2 hour, turn off oven, leave chicken in for another half hour. Almost always works perfectly for a 3ish pound chicken). Then I use leftovers for chicken soup the next day.
It comes together in minutes, uses ingredients I usually have on hand, and barely requires the stove. I only use one pound of meat, and ground turkey is almost as good as pork. I double the lime juice, use at least a tablespoon of sriracha, (more to taste), whatever herbs I have on hand (any or all three are delicious), and serve it in cabbage leaves.
barley with caramelized onions, dried cranberries, and whatever veggie is around; venison cheesesteaks on pretzel rolls; beer-braised cabbage with mustard and venison ring bologna; pile of greens from the farm share, wilted with something, with some kind of grain and/or bread and/or cheese
Saute veggies lightly in very little oil, just enough so that part of them browns. Add spices (herbe de provence, crushed red pepper, whatever sounds good, if dried.) Add 2-3 chunks of frozen broth, plus bag of appropriate beans. Cook a bit. Add bag of frozen grain. Top with lots of chopped spinach.
Cook until spinach is wilted and frozen grain is no longer frozen. Add twist or two of salt and fresh herbes (if using.) Stir. Add splash of acid (varieties of vinegar, lemon juice, or lime juice.) Let sit briefly.
Super quick, repeated often mixtures include:
black beans/canned tomatoes/crushed red pepper/quinoa (no oil for cooking) topped with feta, a scant dash of olive oil, and chopped cilantro if available. Avocado is another good garnish.
We never get tired of pasta carbonara. With bacon or without, with greens thrown in at the last minute of pasta boil or not, with a squeeze of lemon or white wine. Comes together in a jiffy and the main ingredients seem always to be at hand.
As someone who lives alone, many of my meals count more as snacks, but lately I have been on a chicken enchilada kick: Cook chicken with some cumin and chili powder, then roll in corn tortilla with pepper jack and sliced/chopped onions. Cover with enchilada sauce of choice and bake. Smother w/homemade salsa or pico de gallo and inhale! It takes a little time to throw together, but I always make a big batch and it feeds me for several days.
We do lots of stir fries with whatever is left over in the crisper at the end of the week. Since I do my grocery shopping on Fridays, I call it the Thursday fried rice special. I shared one version on my blog, using bean thread noodles instead of rice: -clearing-stir-fry-with-bean.html
Veggie-wise? I love roasted vegetables. Either roast them whole and serve with a dash of butter and pepper, or toss the diced pieces with a bit of oil and roast. Sweet potato cubes roasted til they look burnt and ruined? Truly delicious. They really are just dark brown, so close your eyes and try one.
Rice and beans are a go-to dinner for us. We made your roasted eggplant and tomato puree the other night and had it over brown rice and pan fried white beans with spinach- DELICIOUS! Though it seemed strange throwing the veggies in the food processor, I like how chunky it was, and the fresh basil and peppermint were divine. Thanks Deb!
We regularly do a chicken pita sandwich. I cook a whole chicken, or buy one ready done, shred the chicken. Then I make a yogurt sauce (plain yogurt, sour cream, cucumber, lemon juice, salt and pepper) . Then I cook up some red pepper and onion. Lastly I purchase hummus to put on the pita as well.
We also love chicken tiki masala alot!
I totally love salads for dinner especially in the summer time because most times no cooking is required and they are super laidback and easy. I can imagine this greek salad with some grilled chicken, or spice it up with left over grilled veggies or steak too. There are so many ways to get a full and balanced meal from salads. Thanks for the great recipe
xx
In summer salad of anything we have going(sundried toms,olives,cucumber,some type of onion, beetroot,lettuce,artichoke, eggs, boiled potatoes anything) plus grilled chicken or even easier smoked trout/mackeral or goats cheese. Plus dressing and maybe a sprinkling of grana padano for chicken.
The other meal I make a lot is slices of chicken/turkey/pork marinated in harissa and tomato pesto, and flash fried. Then couscous, the ultimate fast food. Usually stir in a spoon of tomato pesto but even stock will do. Plus anything in the fridge-herbs,veg,feta etc. Plus tzatziki (ready made or home). Also sometimes lose the coucous and do wraps with salad. Yum.
Also pasta with tomato sauce, plus any leftover stuff added.Meat/cheese/veg/herb etc
Or rub chicken thighs with oil,salt and sometimes spices,herbs or garlic into the skin. Roast for 30mins till golden and crispy. Serve with salad,any dips available,maybe a few chips,wedges (fresh or cheated)put in the oven with the chicken or with wraps or something.
Plain old burritos with chopped lettuce, cooked meat or heated beans with sour cream and cheese is a regular around here. Also, homemade whole wheat pizza crust topped with veggies, meat and cheese is almost a constant. Pesto pasta is a big hit with the kids.
Lately go to meals are various Indian or Thai curries, and beans and rice. Almost always some sort of salad too. I love trying new recipes, so I tend to make different things all the time though. Leftovers are my easy cooking most weeks. I love when I cook something really good, and we can enjoy for 2 nights.
We do a lot of stir-fries with whatever happens to be in the fridge. My favourite salad right now is baby spinach leaves topped with craisins, toasted walnuts and goats cheese plus a dressing of olive oil, shallots and red wine vinegar. Having this with a hunk of baked salmon is wonderful and quick. Tuna salad toasted sandwiches feature often too (with your pickled celery in them).
When I lived in Athens as a teen ages ago, all the tavernas (small rustic restaurants) had an alternate salad of finely shredded green cabbage tossed with a lemon juice, olive oil, Greek oregano, and salt & pepper dressing. It is light, crunchy, and tasty! I make it often and call it Greek coleslaw. Brings back lots of memories.
Best easy satisfying dinner ever: ripe plantains fried in olive oil, over easy egg, black beans out of a can cooked with some red bell peppers, cayenne, onion and a little bbq sauce, with plain yogurt as a topping instead of sour cream. Kimchi fried rice is also good (old rice+whatever vegetables+kimchi+egg+soy sauce). If I have more time I like pasta with a sauce of olive oil heated with red pepper flakes+ cubed genoa salami, deglazed with white wine or vermouth or whatever. You add an egg yolk mixed with a little of the pasta water to the olive oil stuff. I eat steamed or stir fried spinach with everything.
I love a good Greek salad! Definitely making this soon!
I make a lot of pasta with simple sauces like butter, garlic, lemon, & thyme, or bacon, tomatoes, basil, balsamic & parmesan; I will add shrimp or chicken for variety; we grill a lot of vegetables with simple vinaigrettes; last night I had chicken breasts and a half bag of nearly stale pretzels so I crushed them, coated the pounded breasts and deep fried them, served with beer cheese sauce & a green salad. Basically I pull random stuff out of the fridge, put it together and pray they eat it! This site has yielded many many family favorites though. My 17 year old requests the buttermilk roasted chicken on the regular!
My last-minute weeknight meals are often salads like this (the less lettuce, the better!) or quinoa topped with roasted veggies and some sort of sauce. Breakfast burritos for dinner always go over well, too!
Ever since we visited New Orleans last fall and discovered that red beans & rice is a Monday staple there, it has become our Monday night dinner. Much healthier than the winter we ate fondue once a week.
As summer and tomato season approach, Sunday dinners will be our version of uncooked caprese bruchetta, allowing us to stay outside until all the ambient light fades, but still eat dinner at a reasonable (according to us) hour.
Deb, I use your cookbook or website for inspiration! The Black bean Ragout with crusty bread was fabulous and will be a regular at my house. Always looking for good veggies meals. BTW my sister gave me your book just before a surgery I had, she knew it would give me inspiration to get up and get cooking afterwards. To open that box from Amazon and find your book made me so happy and excited I cried! Thanks for being my inspiration for a long time now.
Oh, I have a feeling the comments section will be a gold mine. My current go to meals: chicken salad with feta, corn and blueberries (Pioneer Woman Cooks); skillet porkchops; slow-cooked (not in the slow cooker, just slowly cooked on my stovetop) pole beans and tomatoes; chicken paprikash (I think originally from Simply Recipes); meatloaf (I know you hate meatloaf, but mine is made with homemade barbecue sauce and is fabulous); taco salad; Korean beef tacos (a slow cooker recipe); kufteta.
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