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.
Perfect for repurposing leftover white rice and boiled eggs.
These mesmerizing, marble-like eggs are served to promote prosperity and wealth in the new year. Worth making a tradition!
Finger-lickin' deliciousness with a few prize-worthy combinations.
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)