Weeknight suppers got you down? Sick of PB&J? (Hard to imagine, but it does happen.) Looking for something lean, vegetarian-friendly and easy to prep? GKG’s got your back — try these Italian-Style Baked Eggs for a simple, subtly flavored dinner that’ll leave you satisfied without dirtying too many pots or resorting to that jar of Jiff.
The method? Bake the eggs in the oven!
Surprise: Baking the eggs in the oven is an almost foolproof method for whipping up something delicious. I first picked up on this idea from Gwyneth Paltrow’s My Father’s Daughter, and this tip also appears all over Pinterest when you search for brunch recipes and easy egg dishes. On Pinterest, there are all kinds of baked egg dishes like these:
Yup, drooling on the keyboard.
For my budding chef-friendly recipe, the directions couldn’t be simpler. And, frankly, the result couldn’t be more satisfying. The best part, though, is that once you’re comfortable with the method — which shouldn’t take more than your first try — you can mix, match and adapt ingredients and recipes to fit your tastes. Here’s to many an egg-friendly meal.
Pop quiz, kiddos: What do you get when you combine broccoli, carrots, onions, celery, chicken, ginger, lime juice, teriyaki, soy sauce, sesame seeds, sesame oil, and chicken broth? (Phew! That was a mouthful … of tasty! … I kill myself.)
Answer: You get the best homemade version of takeout stir-fry you’ve ever made.
Ever heard of Tim Ferriss? (I’ll get to that cauliflower in a minute.) Called “The Superman of Silicon Valley,” he’s the author of The 4-Hour Work Week, a guide to simplifying your work life, and The 4-Hour Body, a guide to … well, simplifying your body. (Diet, exercise, the whole nine yards.) One of the top speakers on entrepreneurship in the country, he’s an expert on streamlining learning and optimizing your potential.
A few weeks ago, I had that most wonderful of treats: Thanksgiving Leftovers. And while the standard Turkey + Stuffing + Gravy sandwich was, as always, super-delectable, I was in the mood to get more creative. With my eye on the fridge — and on the nutrition facts — I concocted this Superfood Salad with Sweet Potatoes, Kale, and Cranberry Sauce Vinaigrette. It’s a warm salad that can also be served cold or at room temperature, and works particularly well with leftovers of Mom’s Sweet Potatoes and Pinot Noir Cranberry Sauce.
What if I told you that a simple, hearty meal could be yours in 30-ish minutes and using only 4 ingredients? You’d be all over that bidness, right? What if I also told you that this dinner creation is as customizable as you can imagine, allowing for creativity, taste preferences, and inventive food adventures to your heart’s content?
If your response is a Howard Dean-style “Yeeeeah!” then you’ve come to the right blog.
Yes, Virginia, there IS real food somewhere in there! This lovely little display of ooey-gooey chicken guts-ness, veggies and aromatics will eventually become one of my favorite cooking items in the world — chicken stock. Simple, versatile, and capable of enriching even the simplest of recipes, chicken stock (or turkey stock, or heck, even veggie stock, which is just as easy to make and totally vegetarian / vegan) is the backbone of that “Mmmm, this tastes like something my Grandma made” flavor. If you’re looking for homey nostalgia in a dish, this is your (no longer a big) secret weapon.
First, before I address those pancakes — and trust me, my dears, I WILL address those pancakes — I have to point out something so hilarious and wonderful that I just can’t keep it to myself. Apparently, to celebrate the upcoming release of the first film in the new “Hobbit” trilogy (inner nerd-girl says “Yessss!”), Denny’s is putting together a Middle Earth Menu. In case you’ve ever wondered what was actually on the Second Breakfast or Elevensies menu (C’mon, you know you’ve thought about noshing on lunch with some hobbits whenever you get the mid-morning munchies.), mystery solved. #dennysforthefirsttime?
Image sourced from l-o-t-r.tumblr.com. “I don’t think he knows about second breakfast, Pip.”
And now, back to the breakfast goods! This week, I’m serving up some breakfast for dinner in my good ol’ galley kitchen for The History Teacher and myself, and THT has a family pancake recipe that just can’t be beat. (Except by my mom’s, especially for nostalgic value. Sorry, baby!) For your viewing and eating pleasure, here are some delicious pancakes whose ingredients and directions are so simple, you’d be crazy not to give ’em a try. (Even for dinner!)