Breakfast scramble

Ingredients

  • 4 eggs, beaten
  • 1 tbs avacado oil
  • 1 tbs butter
  • 1 C chopped veggies (I used bell peppers, onion, and yellow squash)
  • 1/4 C pepper jack cheese, shredded
  • 1/2 tsp dill
  • Salt, pepper, and cayenne to taste

Directions

  • Stir fry the veggies in the oil until tender
  • Move the veggies to one side of the pan
  • Add the butter to the empty side
  • Season the veggies, and to them with the cheese
  • Add the eggs to the buttered side, and scramble them
  • When the eggs are done, stir everything in the pan to combine

Garlic Hummus

This is super duper easy to make, and tastes so much better than the store-bought stuff!

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 15 oz. can of chickpeas/garbanzo beans, drained and rinsed
  • 2 tablespoons tahini paste
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon tamari
  • 1/4 cup cool water
  • Salt to taste

Directions

  • Combine the oil, garlic, and cumin in a small sauce pan. Heat over medium until garlic is soft but not browned (about 5 minutes).
  • Add all ingredients to a food processor and blend until uniform.
  • Serve topped with more olive oil, and a dash of Paprika if you like. I enjoy it with warm pita bread.

hummus

Pork Loin and Roasted Veg

This is a super simple dinner, that doesn’t mess up a lot of pots. You can add whatever vegetables you like. I always cut the pork into regular portions, but you can leave the loin whole if you prefer.

Ingredients

  • 2 lbs. pork loin, cut into chunks
  • 1 cup chicken broth
  • 1 tablespoon rosemary
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • 1 tablespoon red chili flakes
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons butter
  • 4 stalks celery, chopped
  • 5 red potatoes, cubed
  • 8 brussel sprouts
  • 1 large onion, chopped
  • 2 cups baby carrots

Directions

Preheat the oven to 375°. Grind all the herbs in a mortar.

In a large casserole dish, add all the veggies. Place the tablespoons of butter in with the veggies. Pour the chicken broth in, top with the meat, and sprinkle the Worcestershire sauce, and blended herbs. Cover with foil, and bake for 45 minutes.

My Mom’s Potato Salad

This is still my favorite potato salad recipe. Super simple and easy to make, and is so much better tasting than the pre-packaged stuff.

Ingredients

  • 4 cups red potatoes, chopped into bite-sized chunks
  • 5 hard boiled eggs
  • 1 cup white onion, diced
  • 1/2 cup mayonaisse
  • 1/4 cup yellow mustard
  • salt and pepper to taste
  • paprika for garnish

Directions

Boil the potatoes until fork tender, drain, and rinse with cold water.

Separate the yolk from the egg whites. Mash the yolks up, and add the mayo and mustard. Chop up the egg whites and add them to the mix. Add the potatoes, onion, and salt and pepper and stir to combine. Sprinkle with the paprika.

Hard Boiled Eggs

Ok, you might think it’s silly to write about such an easy thing to do. You might be surprised to find that a lot of people are not sure how to do basic things such as prepare an egg, or make a grilled cheese sandwich, or cook a pot of rice. If it turns out that people want more simple recipes like this, I’ll add more in the future. Just let me know!

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Ingredients

  • Eggs!

Directions

Put all the eggs you want to boil into the pot, and cover with water. Bring to a boil, lower the heat to a simmer. Simmer for 13 minutes. Cool by running cold water over the eggs in the sink.

That’s all folks!

Notes

  • I’ve heard all kinds of more complicated methods: adding vinegar, cooling in ice water, cooking for more time. I just like to keep it super simple. These will stay fresh in the fridge for at least a week.
  • Here’s an interesting way to tell the difference between boiled and raw eggs: spin it on the counter. The hard boiled egg will spin easily. The raw one will wobble.
  • You can tell how fresh your eggs are if they float on end. When they float, they are not exactly fresh. :)