Today for lunch, The Munchkin and I shared an avocado - she ate it plain, and I had it on my salad. She and I both LOVE avocado, but The Man...well, not so much. Anyway, we didn't quite eat half of it, and since avocado tends to brown pretty quickly (and I didn't want it to go to waste) I decided to do something a little different with the remaining half. Normally, I would make guacamole, but I am fresh out of jalapenos (it's a little early for fresh, garden peppers).
Also for lunch, I had hard-boiled six eggs, but I only used one on my salad. The remaining eggs were going to be used on salads the rest of the week, but my brain had other ideas. The following recipe was the result of my brainstorm.
Enjoy!
(serves 3-4)
2 T mayonnaise
1 t yellow mustard
1 T fresh chives, finely chopped
1 t fresh cilantro, finely chopped
1/2 t Kosher salt
1/4 t garlic powder
5 hard-boiled eggs, diced
1/2 avocado, diced
In a small bowl, whisk the mayonnaise, mustard, chives, cilantro, salt, and garlic powder.
In a medium bowl, gently combine the egg and avocado. Gently fold in the dressing from above until the egg and avocado are thoroughly coated.
My favorite way to enjoy any egg salad is between two slices of good-quality pumpernickel bread, topped with fresh greens.
I hope you enjoy my latest concoction! What is your favorite avocado recipe? I'm always looking for new ideas!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
5.08.2012
5.07.2012
Orzo with Sausage and Peppers
Orzo might be one of my favorite forms of pasta. It's extremely quick-cooking, and looks a lot like rice. Orzo is quite versatile, and can be used in a main dish or a side dish.
(serves 4-5)
1 quart water
1 t Kosher salt
1 c orzo
1 T olive oil
1/2 bell pepper, thinly sliced
1/4 onion, thinly sliced
2 Italian sausage links, cooked and cut into bite-size pieces
1 cup of your favorite spaghetti sauce (I like to use my homemade marinara)
Fill a medium saucepan with water, leaving about 1 inch at the top. Add the salt, and bring the water to a full boil. Add the pasta. Stir and bring back to a boil for 8-10 minutes.
While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the peppers, onions, and sausage. Saute until the veggies are tender and the sausage is warmed through (or fully-cooked if the sausage was not cooked before).
When the pasta is cooked through, drain well (I like to use a mesh strainer for orzo so I don't sacrifice any to the plumbing gods). Return to the saucepan and add the sauce.
Stir in the veggie mixture and serve.
.JPG)
This recipe, sans meat, is also a favorite of The Munchkin's. She decided to forego the spoon altogether tonight and dive in with both hands!
I often use orzo to make light dishes with fresh vegetables, since it doesn't hold sauces as well as larger pasta shapes. Here's one of my favorite dishes using orzo.
Enjoy!
(serves 4-5)
1 quart water
1 t Kosher salt
1 c orzo
1 T olive oil
1/2 bell pepper, thinly sliced
1/4 onion, thinly sliced
2 Italian sausage links, cooked and cut into bite-size pieces
1 cup of your favorite spaghetti sauce (I like to use my homemade marinara)
Fill a medium saucepan with water, leaving about 1 inch at the top. Add the salt, and bring the water to a full boil. Add the pasta. Stir and bring back to a boil for 8-10 minutes.
While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the peppers, onions, and sausage. Saute until the veggies are tender and the sausage is warmed through (or fully-cooked if the sausage was not cooked before).
When the pasta is cooked through, drain well (I like to use a mesh strainer for orzo so I don't sacrifice any to the plumbing gods). Return to the saucepan and add the sauce.
Stir in the veggie mixture and serve.
.JPG)
This recipe, sans meat, is also a favorite of The Munchkin's. She decided to forego the spoon altogether tonight and dive in with both hands!
Subscribe to:
Posts (Atom)