There's no more perfect breakfast, snack, or lunch food than a boiled egg that's been cooked correctly. Learn how once and for all. It's easy.
I once heard that the mark of a great chef is how well she can scramble eggs. Of course. It's always the simple things that stump you, like how it took me years to figure out how to cook rice perfectly. Making hard boiled eggs is one of those kitchen tasks that you'd think would be a no-brainer, but is actually hard to do well. It's not easy to consistently get a creamy yolk without that icky green outer ring and to escape rubbery egg whites unless, of course, you follow these easy directions for how to boil an egg perfectly. All it takes is a little attention, or at least a timer. (more after the jump)
I shared this easy recipe way back before most of you were reading One Hungry Mama, along with a really great overview of why eggs are a great family food. And to this day, I still make eggs—and these quickest Curried Eggs—all of the time. The best part about this recipe is that you can use eggs that you've cooked in advance. So you can hard boil a dozen eggs in 10 minutes at some point during the week and have them on hand for healthy breakfasts, school lunch, and this easy dinner. Talk about efficient cooking! (more—including the video—after the jump)
Video Tuesday is back, in 2014 style! Today we're celebrating Chinese New Year with delicious Chinese Tea Eggs, which make an awesome cultural kitchen project with kids. After today, I'll, once again, be posting a video at least every other Tuesday Be sure to subscribe to the One Hungry Mama YouTube channel to make sure you don't miss a thing. And, if you haven't been following along, start watching! These school lunch videos are my most popular—so many ideas! And who doesn't need more healthy snack recipes? Chinese New Year is around the corner: let the festivities begin! This year, we're ushering in the year of the horse. And, while I'm not quite sure what that means, I know this: Chinese New Year offers us a spectacularly fun opportunity to use food to talk to our kids about culture. And, you know, eat lots of delicious Chinese food. (more after the jump)
These Mediterranean Deviled Eggs are a staple at every one of my parties, and will most certainly be served at this year's holiday soiree! Inspired by my first visit many years ago to Oleana restaurant in Boston, these deviled eggs are a humble homage to Chef Anna Sortun. She served my first fine dining experience of eastern Mediterranean food, and I have never forgotten it—especially her deviled eggs with tuna and black olives. In all of the years that I've been making these Mediterranean Deviled Eggs, I've never looked to see if Chef Sortun has published the official Oleana recipe. I'm loath to replicate her version and would much rather eagerly hold out to get the real deal at Oleana. I want Chef Sortun's food to forever occupy that untouchable place in my memory for first food experiences that changed me. But I also want good deviled eggs. Which is why I developed this recipes. Again, an homage to, not a replica of, the deviled eggs at Oleana. (more after the jump)
Peppermint, cinnamon, nutmeg, gingerbread: the flavors of this season (as proven by entering any Starbucks across the nation). For me, though, this time of year also means citrus. The convergence of the holiday season and citrus season is a boon for those of us who love giving edible gifts. And I'm not talking about big gift crates of oranges. Meyer lemons, one of my favorite citrus fruits of all time, are about to hit a peak. Slightly sweeter and less acidic than standard lemons (thanks to the influence of mandarin genes), Meyer lemons are perfect for using in sweet treats. Lemon curd is one of my favorite things to make with them around this time of year since it goes so perfectly sandwiched between holiday cookies. And—holiday bonus!—curd can be canned in very small batches in just a few easy steps. Can you say best edible gift ever? (more after the jump)
Hey now! You guys certainly like the sound of this recipe. I wasn't going to post it right away until you screamed, yelled, begged to know how to whip this up. Okay, a few of you just asked. But you asked quickly. We just had this for dinner two nights ago! Far be it from me to keep you waiting so, without further ado, here's the recipe for my Lentil, Sweet Potato and Chorizo Hash, with a few quick notes on making sure it tastes just right. (more after the jump)
Watch today's video to learn more about the 4 easy-to-get ingredients that are essential to packing a great school lunch… day after day after day! Every family cook has their go-to ingredients, ones they know how to use in all different ways to save the dinner rush. Well, I have those go-to ingredients for school lunch, too. There are 4 pantry and fridge that I always have at the ready during the school year. These 4 ingredients save me every morning Monday through Friday and keep lunch interesting for my kids thanks to their versatility. Check out today's video to learn more about the 4 super affordable and easy-to-get ingredients that will save kiddo's lunch this year, complete with ideas on how to use them. In the meantime, here's a hint: (more after the jump)
By now most of you know that I'm Greek. So here's the thing with us Greeks: We're hot headed. We yell a lot, even when we're not angry. We think that everything tastes better with lemon. Lots and lots of lemon. (Oregano, too.) We celebrate Easter on a different day then, oh, everyone else in the world who celebrates Easter. On some years, Greek Easter aligns with what I like to call "regular" Easter. On others, Greek Easter is as many as five weeks later. This is one of those years. You're going to be totally psyched for posts about naturally dyed Easter eggs and Greek-style Easter leg of lamb in early May, right?! Seeing that I don't celebrate Easter for another month, I'm not yet in holiday cooking mode. So, in the meantime, I've rounded up a list of amazing Easter brunch recipes that can be prepped in 30 minutes or less. Because putting together a festive brunch with only 30 minutes of prep work is just my speed right now. (more after the jump)
I recently came across the genius idea of using leftover grains, like brown rice, as a crust for quiche. I desperately want to give credit where credit is due, but I can't figure out where I saw the idea first, and a quick Google search shows that, despite my awe, it's not a new idea. Still, it's a good one, so I immediately gave it a try. Turns out, pressing leftover grains into a pie dish to create a crust for baked eggs works extremely well. This Cauliflower and Bacon Quiche with Brown Rice and Quinoa Crust is proof. There are just a few quick pointers you need to know: (more after the jump)
Chia. Lemme guess: You just sang that song from those silly Chia Pet commercials. "Cha, cha, cha, chia!" Well, believe it or not, chia seeds that are currently a nutrition rage are the same chia seeds that make grassy porcupines a fad back in the 80's and early 90's. It looks like chia seeds may have more of benefit for our bodies than they do as a gag Christmas gift. So, perhaps this time, Chia is here to stay! Chia is a very tiny seed that packs a really big punch. I’ve recently discovered these seeds and whipped up a delicious Chia and Almond Baked Oatmeal with Raspberry Swirl that gave me a killer energy boost. This is a big deal to a sitter who has to keep up with little ones, so I was intrigued. I wanted to know more about chia seeds and whether they were really worth the hype, so I did some digging and here's what I found (including that they can be used as a butter and egg substitute... seriously, read on): (more after the jump)
I love sherried mushrooms, all charged with garlic and spiked with (just a little!) warm booze. The combo turns a simple sautéed vegetable into a luxurious layer for serving over toast, under meat or cuddled up to noodles. I recently discovered that sherried mushrooms also pair well with a gently fried egg. I first served the two together as a meatless meal (hello, Meatless Monday), but decided to add some animal protein the second time around (hello, chorizo). more after the jump...
Can someone please tell me when it became Thanksgiving week?! Is it me, or did it sneak up on us this year?! People, it's time to get menu planning! Let's start by running through the best Thanksgiving recipes that One Hungry Mama has to offer. There's a lot here, so get ready to dig in. (more after the jump)
Steam. Line. Crack. Fill. Bake. Eat. Need more? Happy to oblige. You'll find a recipe for these simply gorgeous Baked Egg and Kale Cups below. While the recipe offers pertinent details (they bake at 375 degrees) and other good-to-know tidbits ("sprinkle"—with grated Parmesan, salt and pepper—is an optional, but good move), you've already got the idea. Trust me—these are that easy. (more after the jump)