• Choose a category
• All
• Classic-Fiction

By Root 216 0

Eggs make a great huevos rancheros–style quesadilla. When cooking the eggs, place a tortilla on top of them in the pan while they’re still a little wet. When the eggs are cooked, flip them over so the tortilla is on the pan with egg on top. (You might need 2 spatulas.) Sprinkle on some cheese and salsa, and top with a second tortilla. When the cheese is melted, flip the quesadilla over to brown the top tortilla. Cut into wedges.

serving & menu ideas

Serve with tomato and avocado slices dressed with Cilantro Lime Dressing.

egg foo yung omelet

Try this versatile omelet with traditional ingredients such as bean sprouts or water chestnuts, or look in your vegetable crisper and use that lonely stalk of celery or leftover carrot half, a handful of mushrooms or snow peas, some broccoli florets, etc. Try for a variety of colors and use up to 2 cups of chopped vegetables.

SERVES 2

TIME: 20 MINUTES

1 tablespoon vegetable oil

½ cup thinly sliced onions or chopped scallions

1 cup sliced bok choy or cabbage

½ cup thinly sliced red bell peppers

4 eggs

1 teaspoon soy sauce

1 teaspoon peeled and grated ginger root

SAUCE

1 tablespoon cornstarch

1 tablespoon soy sauce

a few drops of dark sesame oil

In an 8- to 10-inch skillet on medium heat, warm the oil. Add the onions or scallions, bok choy or cabbage, and peppers, cover, and cook until tender, about 7 minutes.

While the vegetables cook, in a bowl, whisk the eggs with the soy sauce, ginger, and a tablespoon of water. Make the sauce in a small saucepan: Whisk the cornstarch into 1 cup of water. Add the soy sauce and sesame oil. Bring to a boil on high heat, stirring often. Reduce the heat and simmer, stirring constantly until the sauce is clear and thickened. Set aside.

Stir the vegetables in the skillet and add additional oil if necessary to prevent sticking. Pour the beaten eggs over the vegetables, lower the heat, cover, and cook until the eggs are set, about 5 minutes.

Fold the omelet in half and serve topped with the sauce.

Spinach Polenta

pineapple fried rice with tofu

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

SERVES 4

TIME: 30 MINUTES

½ cake firm tofu (about 8 ounces)

⅓ cup soy sauce

1 teaspoon dark sesame oil

3 tablespoons vegetable oil

3 garlic cloves, minced or pressed

1 tablespoon grated peeled ginger root

½ teaspoon Chinese chili paste (optional)

1 red or orange bell pepper, diced

1 stalk celery, diced

2 scallions, minced

1 20-ounce can of unsweetened pineapple chunks, drained, or 2 cups fresh pineapple chunks

4 cups cooked jasmine, sushi, or brown rice

toasted cashews

Cut the tofu into ½-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.

In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.

serving & menu ideas

This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli. Pass a plate of Butterscotch Icebox Cookies for dessert.

beans & greens risotto

Beans, grains, vegetables, cheese—this healthy, hearty dish has it all.

SERVES 4

TIME: 40 MINUTES

1 quart vegetable broth

1 15-ounce can of diced tomatoes

4 garlic cloves, minced or pressed

1 tablespoon olive oil

1½ cups arborio rice

1 15-ounce can of small red beans or pinto beans, drained

1 small head escarole, chopped (about 3 cups)

¼ cup grated Pecorino Romano or Parmesan cheese

salt and pepper

lemon wedges (optional)

In a saucepan, bring the broth and