The Everyday Kitchen

A blog about food, healthy eating, seasonal ingredients and how to eat well in a busy life.

Food advice for a busy life

Posts with Tag: easy meals

06 November 2012 ,01:36 Scrambled eggs for breakfast

As you may know, I enjoy having eggs for breakfast and this morning I made a version of Mostly Eating's zucchini flecked scrambled eggs.

It's a simple meal, suitable for breakfast, lunch or a light dinner. The addition of zucchini means you're getting about two serves of vegetable, plus it's frugal eating, even if you buy the best eggs around.

And of course, it's delicious. The addition of the zucchini seems to make the scrambed eggs lighter.

I don't have a julienne peeler, so I grate the zucchini on the finest blade. This morning I added about a half teaspoon of chermoula to the zucchini as it was cooking, instead of using mint.

A really good way to start the day.

What did you have for breakfast this morning?

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30 October 2012 ,06:44 Two meals we've had this week

By Kathryn Elliott

We've eaten well this week. A tray of quickly ripening peaches has meant lots of fruit, both fresh and in desserts. Plus beautiful produce in my weekly vegetable box has inspired some lovely meals.

On Sunday night my partner made a version of this baked mushroom rice dish from Nigel Slater. It's a little like a risotto, but much easier to make and with a slightly different texture. We loved it. R used chopped leeks instead of the shallots and, not having any parmesan, we sprinkled over some pangritata instead.

It has a long cooking time, but most of that happens in the oven, so it's a lovely meal to make on a Sunday afternoon when you're pottering around. Delicious too.

The other meal I've cooked, which I may have linked to before, as I make this a lot, is Radiant Soup. I love this meal. Love, love love it. The basic recipe is delicious, but I usually tweak it a bit to make the dish more of a meal. Today I added a little more water and cooked some red lentils in the turmeric, coconut base. I then added some rice noodles towards the end of cooking, together with some chilli flakes. Absolutely delicious.

What have you been eating recently?

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25 September 2012 ,08:05 Feasting on asparagus

I was recently sent an exciting package - a box of asparagus. It's in season where I live and absolutely perfect, so I've been thoroughly enjoying feasting on asparagus. I tend not to mess around with asparagus too much, keeping to simple-ish combinations, where the flavour of the asparagus can really shine through. This is how I've been eating asparagus over the last week.

A frittata

I used some of the asparagus in a frittata. I took a large handful of baby spears and quickly pan-fried them in a tablespoon of oil. Once the spears were tender, I poured over four beaten eggs and left that to cook over a medium-low heat for a couple of minutes. I then topped with some fresh ricotta and placed under the grill to cook and brown the top. We ate this for dinner, with a big green salad.

Pasta dinner for one

To make this I cut a bunch, on an angle, into one centimetre sized pieces and again sauteed them in a tablespoon of olive oil. After about two minutes I added a couple of tablespoons of water and placed a lid over the pan, leaving them to steam for a further two minutes. I tossed these through pasta, with a large handful of rocket and some fresh basil pesto.

Steamed asparagus with a poached egg

We had steamed asparagus for lunch one day, on a bed of rice, topped with a poached egg. I drizzled over a vinaigrette made of olive oil, balsamic vinegar, black pepper and finely chopped capers.

Pan-fried asparagus with fresh bread

Down to the last of the asparagus yesterday, I also had some fresh bread. So I quickly pan fried the remaining spears and served them on a slice of toast, topped with some leftover baba ghanouj and toasted pepitas.

What vegetables are in season where you live?

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14 August 2012 ,04:35 Baked Sweet Potatoes

By Kathryn Elliott

I've written before about baking sweet potatoes and they are a delicious alternative to using regular potatoes. They're particularly good if you can find small sweet potatoes, which you can then bake whole, in their skin. This is the version I made back in May, however there are lots of other ideas and variations you could try.

Jamie Oliver has a lovely version, featuring chilli, basil, mozzarella and lemon juice.
You can top baked sweet potatoes with any braise or stew, such as this version with a spicy, hot and sour chickpea and spinach braise.
The Traveler's Lunchbox makes a M iddle Eastern flavoured feta, olive, coriander and red onion flavoured saladto go with baked sweet potato. Originally recommended to me by Dietgirl.
A delicious looking B lack Bean Smothered Baked Sweet Potato, although I'd use slightly less sour cream than the recipe states.
And there are plenty more topping ideas here at The Yummy Life.

Have you ever cooked baked sweet potato?

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