Huevos Rancheros Verde (Eating Well, May 09) 5.0!!
This was my favorite! So easy to assemble and I could do just one serving at a time. The first several times I fried the egg, but the last time I poached it. I also found that cooking the corn tortillas a bit before putting the bean mixture on made for crispy tortillas...which meant easier to eat!
That's the downside of the dish, it's a bit awkward. Do you cut it? Pick it up? I found if I crisped the tortillas enough I could pick it up or easily cut it. I think a person could also sub black beans and different cheeses to change up the flavors a bit. Very versitile and delicious.
Huevos Rancheros Verde
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is great for a quick dinner. Traditionally, it’s made with a red tomato-based sauce. Here we use tart and tangy green salsa instead. Serve with: brown rice and slices of avocado.
Makes 4 servings
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 1/2 cups very thinly sliced romaine lettuce (I used spinach)
1 scallion, sliced
2 tablespoons chopped fresh cilantro (I skipped - forgot to buy)
3 teaspoons canola oil, divided (I used olive oil)
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1 15-ounce can pinto beans, rinsed
1/2 cup prepared green salsa (see Tip) (I used regular red salsa)
8 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese
4 large eggs
1. Preheat oven to 400°F.
2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes (TOTAL).
4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolks. Season the eggs with the remaining 1/8 teaspoon salt and pepper. Cook eggs till desired doneness.
5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
(Picture from EatingWell.com)Chinese Chicken & Noodle Salad (Eating Well, May 09) 4.5!
This WAS good, but it could be made even easier to prepare - buy a package of pre-chopped coleslaw mix and either a rotisserie chicken or use leftover shredded chicken that you have stashed in your freezer (which I had...which I forgot about). I ended up grilling a couple of chicken thighs and that added a really nice flavor to the dish.
This is my lunch for part of the week, so I'm keeping the raman noodle/almond mixture separate from the rest until I eat it. I loved the toasted raman noodles! Yum!
Chinese Chicken & Noodle Salad
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.
Makes 4 servings
ACTIVE TIME: 30 minutes
EASE OF PREPARATION: Easy
1 3-ounce package low-fat ramen-noodles (discard seasoning pkg)
1/4 cup slivered almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, trimmed
3 1/4-inch-thick slices fresh ginger
1/2 teaspoon salt
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil
2 cups shredded green cabbage
1 medium carrot, shredded
3 scallions, chopped
1. Preheat oven to 350°F.
2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
OR - Rotisserie Chicken, about 1 cup of meat shredded
OR - Grill two chicken thighs or chicken breasts
OR - leftover shredded chicken.
4. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
And check this out! Parsnips from the garden! I dug up the last of the parsnips this weekend and had nearly 5lbs worth. Wow. I'm thinking of making a homemade pasty with some of them, roasting others, and, I dunno, figuring out something for the rest. Maybe just saute and have as a side. Yum!
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