November 21, 2020 / Lyn Jones / 0 Comments
This frittata is really so easy to prepare and goes really well with the Cheesy Whole-Grain Biscuits and a simple fresh salad. Serves 4
INGREDIENTS
cast iron skillet
1 tablespoon olive oil
1/4 medium red onion, thinly sliced
1 clove garlic, minced
2 cups ((about 250g) thinly sliced white button, cremini, or baby bella mushrooms
1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
1 tablespoon fresh thyme leaves
6 large eggs
1/2 cup feta cheese, cubed
Salt and pepper
Preheat oven to 180° (FF). Heat oil in a 10-inch cast iron skillet over medium heat.
Add onions, cook til fragrant & translucent; about 5 minutes. Add garlic & mushroom slices – cook until soft, about 5 mins. Toss in asparagus & thyme – cook another 3 mins. Season.
While veggies are cooking, whisk the eggs, then fold in the cubed feta.
When veggies are ready, pour the egg-cheese mixture over vegies, coating the vegetables evenly.
Once the edges firm up, transfer skillet into the preheated oven and bake 8-10 mins until centre is no longer wobbly and the top is golden.
October 17, 2020 / Lyn Jones / 0 Comments
Chewy rice noodles are right at home in this cold summer salad for a crowd, bolstered by fresh veggies, tender strips of chicken, and a creamy sesame-ginger dressing that clings to every last bite. It’s quick and easy to pull together and totally satisfying without being too heavy.
Serves 6 to 8
INGREDIENTS
For the dressing:
1/4 cup rice vinegar
2 cloves garlic, minced
1 tablespoon grated fresh peeled ginger
2 Tab white or red miso paste
2 Tab tahini
2 Tab tamari or soy sauce (try yeast flakes or mushroom juice)
1 tablespoon toasted sesame oil
1/4 teaspoon red pepper flakes (optional)
For the salad:
250g oz dried wide rice noodles
2 cups finely shredded red cabbage
1/2 medium English cucumber, julienned
1 cup frozen shelled edamame, thawed (broad beans instead?)
2 Tab black sesame seeds, divided
2 cooked boneless, skinless chicken breasts (about 500g), sliced into 1/4-inch thick strips
4 medium scallions, green part only, thinly sliced on the diagonal
Make the dressing: Whisk the vinegar, garlic, ginger, miso, tahini, and tamari or soy sauce together in a small bowl. While whisking, slowly pour in the oil and whisk until emulsified; set aside.
Make the salad: Break the dried noodles in half and cook according to the package instructions. Drain and rinse thoroughly under cold water to remove excess starch. Set aside until completely cooled.
Place the cooled noodles, cabbage, cucumber, edamame, 1 Tab sesame seeds, and about 1/4 of the dressing in a large bowl. Toss to combine. Top with the chicken, scallions, and remaining sesame seeds. Drizzle with the remaining dressing and toss together.
RECIPE NOTES
Make ahead: The dressing can be made up to 1 day in advance and stored in a covered container in the refrigerator. The salad can be prepared and assembled up to 4 hours in advance, covered, and stored in the refrigerator until serving.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.