Tag Archives: easy vegetarian meals

Ode to Eggs: One Ingredient, Three Ways

Gentle Readers, it’s that time again. It seems like TPCs Jr and I are in our suitcases more than we are out of them. But have no fear, we have meals to cover the in between times. This summer, the overwhelming winner of the protein Olympics has been the incredible, edible egg.

Sunflower Yellow Egg Yolk from Farm Fresh Egg

Sunflower Yellow Egg Yolk from Farm Fresh Egg

On its own, or in something, eggs have saved the day on multiple occasions. Here are some ideas on how to bring more eggs into your lunch and dinner plans.

Eggs on asparagus with lardons from Guglhupf. It's like a salad, right?

Eggs on asparagus with lardons from Guglhupf. It’s like a salad, right?

One Ingredient, Three Ways: Eggs

1. Egg Salad: The classic and a fantastic way to use up eggs that are on the edge. I boil mine just enough: using the 5 minutes of boiling and 10 minutes of sitting method. Cool, shell, toss with just a touch of mayo, a healthy dose of Dijon mustard, and salt and pepper to taste. Delightful.

Eggs on their way to becoming egg salad.

Eggs on their way to becoming egg salad.

2. Pasta Tossed with Eggs: We fake carbonara all the time here. Eggs make a fantastic sauce tossed with pasta. Beat three eggs with some olive oil, grated Parmesan or Romano, and juice from half of a lemon. Toss fresh herbs in to taste. Toss with hot pasta, using the residual heat of the pasta and pasta water that clings to drained pasta to form the sauce and just cook the eggs. Toss with chopped bacon or quick pan roasted cherry tomatoes, or leftover grilled zucchini and squash. Sigh.

Not Quite Pasta Carbonara with Spinach

Not Quite Pasta Carbonara with Spinach

3. Eggs on Salad: Either hard-boiled and diced or egg salad itself, this is a great way to use very little dressing and make a big impact. I always do this on the work salad bar with balsamic and olive oil to dress. Really fattens up a dull salad nicely, while avoiding the salad bar cream-based dressings that are full of who knows what and nasty.

The Practical Salad

The Practical Salad

Dinner or lunch, no problem. Eggs are not just for breakfast anymore! What’s your summer meal these days? Post a comment below!

Croque Madame? Oui. (From Vin Rouge)

Croque Madame? Oui. (From Vin Rouge)

Send your farm fresh eggs, your insightful questions, and lucrative deals to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Up next on Sunday: Weekly Menus, NOLA style.

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Weekly Menus: Travel Edition, Week of 9/23/2012

Gentle Readers, it’s time to hit the road again. In a bit of excellent planning, the trip will serve dual purposes with a lot of planned eating and working. I’m heading to San Jose, the mothership corporately speaking, and where I get to see a lot of friends personally speaking. So The Practical Cook’s Mom is once more at the helm.

How do you feed meat eaters and vegetarians at the same time? Watch and see.

The weekly menus:

Weekly Menus: 9/23/2012

Weekly Menus: 9/23/2012

The Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 9/23/2012

The Four-Square Grocery Shopping List: 9/23/2012

Which all means: 

Sunday: Veggie Surprise
It will include beans and rice, and everything TPC’s Mom is offloading from her fridge. I’m finally learning . . . essentially, if she cooks it, they’ll eat it.

Monday: Tomato Pie and Salad
Pie crust, tomatoes, cheese, a lot like a Southern Pizza. It’s delicious and veggie friendly.

Tuesday: Sammies
Make your own, meat or veg. Everyone wins.

Wednesday: Leftovers
Again, I’m learning that when the resident cook portions things in family reunion size, just accept there will be leftovers.

Thursday: Vegetarian Junk Food
I’ll be back, but exhausted. So I’m relying on veggie burgers or fake chicken tenders. Perhaps even some store-bought sweet potato fries (though I was the only one who liked them the first round–the Juniors complained that they weren’t as good as mine. Sigh.)

Friday: Thai Tofu Curry
I’ve been meaning to try my hand at this. Will report on how the experiment goes. Hopefully I won’t burn my face off like I did eating Panang Curry out last week.

Saturday: Dine Out!

What are you eating these days? Send your thoughts to all of us via the comments section below. Free AND fun.

Send your veggies, kitchen woes, and witty comments to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up Wednesday,  Roasted Portobella Mushroom Caps with Warm Bean Filling Recipe. 

 

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