B-L-inner

Anyone can make this, especially when your child asks for the oh so trendy avocado toast and you only have the toast. Works 24/7.

Ingredients

2 eggs

Tomatoes, handful, halved

Goat cheese or other

Dill or fave fresh herb (chive!) or both

Butter

Salt pepper

Toast (no avocado)

Medium heat, non stick pan. Melt a good amount of butter. Lower heat. Crack eggs and flip when they're cooked through. Crumble cheese on top-any amount. Plate in a minute. Raise heat, cook tomatoes 1-2 minutes while toasting bread. Herbs, salt, pepper.

Eat -B

 

 

Any Night Stuffing!

Why wait for Thanksgiving? Give this savory confection a chance. It took less time than I thought (mostly in the oven) and gave me the benefit of feeling virtuous for not chucking some stale ciabatta. I highly recommend a gravy sidecar.

4 cups stale bread, 3/4 inch cube. 10-15 minutes in a 300 degree oven can help stale fresh bread.

4-5 ounces baby Bellas, mixed mushrooms or whatever you can find. Cleaned & chopped

Veggie or olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 egg, whipped

1 cup chicken broth

1 tablespoon unsalted butter, melted & cooled. Plus room temp butter for pan

Teaspoon of dried sage or thyme (optional cuz I forgot this time)

Salt & pepper

Prepare baking dish – mine was a 2 quart CorningWare but any should work – by rubbing every surface with butter. Preheat oven 375.

Slick a medium pan on medium heat with about a tablespoon of oil. Add onions and a few pinches of salt and some grates of pepper. Cook for 5, add garlic. Give a few stirs, add mushrooms and cook, moving occasionally until most liquid evaporates. Season to taste with salt and pepper. Cool.

Combine bread and vegetables, optional spices. Stir in melted butter and egg. Then slowly add enough broth so whole thing looks moistened but bread isn't falling apart.

Cook in prepared pan for 30 minutes covered, then at least 10 without cover to crisp the top.

Eat – B

*note: sausage is always optional. Remove from casing, and brown before the veggies. Set aside and add later to bread. 1/2 pound should do you for this recipe.

*second note: doubling down is encouraged.

 

 

Mussel Mania

You don’t need much to make mussels delicious (and nutritious). Steaming them in water or throwing them on a hot grill would work.

BUT a few pantry staples up the game and make you look like a genius.

Ingredients:

De-bearded and clean mussels from the fishmonger (love that word). Ask if they’re good to go.They commonly come in bags that feed 6 as an app, 4 for dinner. Rinse.

2-3 shallots, chopped

2 cloves of garlic, chopped or sliced

White wine

Drop of olive oil

Pinch of pepper flakes

Chicken or fish stock or water

Mussels should be tightly closed. Before cooking toss any open ones. After cooking toss any closed ones – they’re past prime.

Slimly coat large heavy bottom pot that has a lid. Add shallots (or onion). Soften with a pinch of salt. Add garlic, stir a minute or two. Add pepper flakes. Add some big glugs of wine. Reduce by half. Add an equal amount of stock or water – I used H2O. Bring to boil. Throw in mussels. Slap a lid on it and reduce heat for simmering. Mussels should extend above the liquid for steaming. In a few minutes mussels are done.

Serve with grilled, or not, bread.

Can also be tossed with pasta (cook some chopped tomatoes in the broth before adding mussels – yum!

It doesn’t hurt to add chopped fresh parsley before serving.

Eat – B

 

 

“I Don’t Feel Like Shopping Pasta”

Shop if you must, slide if you can.

With one large or a couple of medium, summer perfect tomatoes and a pantry, this dish is done in 13 minutes. Double down to feed a crowd.

Ingredients:

Pasta of your choice

Tomato(es)

Basil

Olive

Parmesan or similar grated cheese

Boil a big pot of salted water. Add 1/2 bag of tbd pasta.

Meanwhile chop tomato and throw in bowl. Drain pasta (not too well). Add to tomatoes, drizzle with good olive oil, add basil and a fair amount of grated cheese. Mix. Salt and pepper to taste.

Eat – B

 

 

Not Take-Out Stir Fry

Use beef or sub chicken like I did, this dish is faster to make than waiting for a delivery. Start the rice first. Also on our All American, larger portion, teen enriched table, the recipe barely served four portions. Up the quantity, lower your intake, or add a super fiber rich side…broccoli and ginger anyone?

Click here for the full recipe from Martha Stewart

Eat – B

 

Meat Free Monday Pasta

In an effort to save $ I planned to use half a head of Napa cabbage shredded with pasta, cheese, and leftover cream. Plus I was parsimoniously planning to turn stale bread into crusty crumbs. But that plan bit the dust as I unfurled leaf after mildewed cabbage leaf. Gross.

That left the cauliflower. While a fan of roasted veg, I couldn't bear it again. Thus “the way better than I have any right to expect it to be meat free Monday pasta” was born. And I still got to make crusty crumbs!

Ingredients

At least 4 inches baguette or some other loaf, ground in food processor

4 cloves garlic, chopped fine

1/2 head large, or a whole head of small cauliflower, cut into florets

12 ounces pasta of choice

1/4 cup cream (frankly 1/2 is better)

1/3 cup Italian cheese of choice

5 tablespoons olive oil

Salt

Nub of butter (optional and not needed if using 1/2 cup cream!)

Start pasta water with a big sprinkle of salt. When water boils, add pasta. Add cauliflower when there's about 4 minutes left of cooking time. Before draining save 3/4 cup of cooking water.

Meanwhile heat large skillet with 2 tablespoons olive oil over medium heat. Add a teaspoon-ish chopped garlic. When it smells good (:30) add the crumbs, sprinkle with salt and stir occasionally until crunchy. Put in separate bowl and wipe skillet.

As pasta finishes cooking, add 3 tablespoons olive oil to skillet over medium heat, plus remaining garlic. When it smells good (:30) add drained pasta and cauliflower. Toss. Adding at least 1/2 cup cooking liquid – it will keep pasta and garlic from sticking to the pan. Plus it gets absorbed. Add cream and cheese. Stir. Top with crusty crumbs.

Eat – B

BTW – It really only takes 20 minutes despite the lengthy instruction.

BBTW – why over share ingredients. My non cheese lover couldn't tell you what was in the dish.

 

Not Fried Rice for Dinner

I'll be making this again for 3 reasons. It takes 5 ingredients, it takes 5 minutes, and it takes leftover rice noodles to an awesome new level.

Ingredients

2 eggs, whisked up

3 scallions, sliced

A quart of cooked rice noodles or spaghetti

Soy sauce

Veg oil

Heat an 8 inch fry pan and coat with veg oil. Pour in egg as if making an omelette. When the egg is set remove from pan, roll it and slice. Add noodles to pan (warm in microwave first if you want, but briefly). Toss till hot, add scallions, soy sauce to taste & egg.

Enough for one teenage boy or two moderate adults

Eat-B

Additions: red pepper flake, peas, mushrooms & just about any veg you can slice 🙂