This was inspired by a recent Food52 post about adding peanut butter to scrambled eggs. I am glad I resisted my initial “huh?” and went ahead and tried it. I am also glad I listened to my instinct saying garlic and spice would be the perfect additions. They are. You won’t regret this meal.
8-12 eggs (2 or 3 pp – your choice), beaten
3 tbsps butter
2 tbsps peanut butter
1 small onion, halved and sliced
2 cloves garlic, minced or pressed
12 oz green beans, cut in half
Sriracha or other spicy sauce
Start by cooking the green beans. Heat about a tbsp of sesame oil in a skillet over medium heat. Add the garlic and onions. Cook these for about 3-4 minutes, until softened. Add the green beans and several good splashes of rice vinegar. Cook these for 4-5 minutes, until bright green and tender but not soft. Remove this all to a bowl. Using the same pan over medium, melt half the butter. Add the eggs and cook for 2 or 3 minutes, until they are starting to set some. Add the rest of the butter, and the peanut butter, and stir it all in together. When the eggs are cooked, salt to taste, then divide them evenly onto 4 plates. Top these with the garlicky green beans and onions, then drizzle with the hot sauce.
Crepes always make me happy. I am happy making them, I am happy eating them. This crepe meal will make you happy. too. If you want to make them gluten free, use buckwheat flour. For vegetarian, swap lentils in for the beef.
For the crepes:
1 cup flour
2/3 cup milk
2/3 cup water
3 large eggs, whisked
3 tbsps melted butter
pinch of salt
For the filling:
1 lb ground beef
1 clove garlic, minced or pressed
1 tbsp tomato paste
1 can crushed or diced tomatoes, drained of extra liquid
2 cups arugula or baby spinach
For the sauce:
2 cups whole milk
1 clove garlic, peeled and sliced into 3 pieces
1 tbsp butter
1 egg yolk
½ cup grated parmesan
To make the crepes, place the flour and salt in a bowl. Slowly whisk in the milk and water until it is blended smooth. Add the eggs and butter. Heat a crepe pan or skillet over medium high heat. Lightly butter the pan. Depending on the size of your pan, pour 1/4 – 1/3 cup of the batter onto the center of the pan and immediately swirl it so it covers the pan. Let this cook for a minute or two, flip and cook for 30-40 seconds on the other side. Continue this until the batter is gone. One batch will make about 15-20 5ish inch crepes or 8-10 larger. Keep these covered on a baking sheet in the oven at 250 to keep warm.
To make the filling,heat a skillet over medium high heat. Cook the beef, while breaking it up with a spoon, for about 7-8 minutes, until it is almost cooked through. Add the garlic and cook another minute and then the tomato paste. Stirr this together and let cook for a couple of minutes. Add the crushed or diced tomatoes, as well as the pepper, a large pinch of salt, and the oregano. Cook this all together for about 10 minutes. Taste to adjust the seasonings. If it is too “bright” (you will know it when you taste it), add a good drizzle of olive oil and a small pinch of sugar. Stir in the greens to wilt. Keep this on low heat to stay warm while you make the sauce.
For the sauce, heat the milk and garlic in a saucepan over medium high heat. Bring it to a bare simmer and keep it there for 3-5 minutes so it cooks down a bit. Stir in the butter. Whisk up the egg yolk in a bowl. Take the garlic out of the milk then very slowly drizzle bits of the milk into the egg yolk, whisking vigorously the whole time. When you have whisked in about half, return the pan with the remaining milk to the burner set to medium. Whisk in the egg/milk mixture. Whisk while you add the parmesan in bits. Keep whisking until the cheese melts and the sauce thickens. Take it off the heat and add salt and pepper to taste.
To assemble, place two crepes onto a plate. Fill half of each with the beef mixture, then fold the other half of the crepe on top. Drizzle the sauce over the top. Add more freshly cracked pepper, if you like.
Alternate filling options:
Shrimp and Spinach
Mashed Butternut Squash, Caramelized Onions, Toasted Pecans
Chicken and Broccoli
Herby Mushrooms and Goat Cheese
Roasted Red Peppers and White Beans
Chunky Smashed Potatoes with Bacon and Blue Cheese
Sweet and Spicy Crispy Chicken Thigh Sandwiches
1-½ lbs skinless boneless chicken thighs, trimmed of fat
⅔-¾ cup corn starch
1 cup mayonnaise
1 tbsp rice vinegar
2 tbsps honey
2 tsps chili sauce or sriracha (more or less to your liking)
1 yellow pepper, cut into thin strips
½ red onion, finely diced
4 handfuls baby spinach or spring mix
4 wraps or sandwich rolls
Heat the oven to 400. Place the egg, whisked, in a bowl, and the corn starch, with about a tsp of salt, into another. Line a baking sheet and then place a cooling rack onto it. Dip each thigh into the egg and then dredge it through the corn starch. Place the coated thighs onto the rack/tray set up. Put this into the oven and bake for 10 minutes. Flip and return to the oven for another 15/20, until the thighs are cooked through and the coating is lightly browned and crispy.
While the chicken is cooking, mix the mayo, vinegar, honey and spicy sauce.
To assemble the wrap or sandwich, start with a pile of greens, then the chicken. Top with the pepper strips, onions, and sauce.
If you know anything about bolognese, you know it is usually a long cooking, time intensive endeavor. This one is quicker cooking, meant for quick get-it-on-the-table nights, but no less flavorful. Courtesy of my daughter, Charlotte Kilroy, the master of wing-it cooking.
1 lb long pasta – spaghetti, fettuccini, etc
1 lb ground beef
2 cloves garlic
1 small/medium onion
1 stalk celery, peeled
1 bay leaf
¾ cup heavy cream
1 cup chicken stock
¼ cup tomato paste
1 14 oz can crushed tomatoes
1 tsp thyme
1 tsp oregano
⅓ cup wine (optional)
Process in a blender or food processor the garlic, onion, carrot and celery to a coarse puree, or finely minced. Heat a saute pan over medium. Give the beef a generous sprinkle of salt and cook until almost cooked through but still a bit pink. Remove from the pan and add the minced vegetables. Cook these until soft and aromatic, about 5-7 minutes. Add beef back in as well as the ½ cup chicken broth and the wine, if using. Cook this down for a few minutes. Add tomato paste, crushed tomatoes, herbs, cream and the rest of the broth. Simmer this for 20-25 minutes on low heat. While it is simmering, cook the pasta. When it is done, remove the bay leaf from the sauce, then use tongs to move the pasta from the water to the pan with the sauce. Toss to coat well.
1-½ lb chicken breast, cut into 1 inch pieces
5-6 cups broccoli florets
1 cup quinoa
2 tbsps butter, melted
2 tbsps honey
1 tbsp soy sauce
2 tsps (or more, to taste) sriracha
Oil for the pan
Place the quinoa and 2 cups of water into a pot. Cover, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until tender. Meanwhile, heat a bit of oil in a saute pan over medium high heat. Add the broccoli and cook, stirring occasionally, for about 8-10 minutes, until the florets are tender but still have a hint of crunch left. Remove these to a bowl then return the pan to the heat. Add a little more oil, followed by the chicken pieces. Give these a generous sprinkling of salt and a stir. Cook the chicken for as little as 5 minutes or as much as 10-12, depending on how large or small you cut your pieces and how crowded or not they are in the pan. When they are cooked, turn off the heat and return the broccoli to the pan.
In a bowl that can fit all components, mix the butter,honey, soy sauce, and sriracha. Add in the chicken, broccoli, and quinoa. Toss until it is all well coated. Taste to make any flavor adjustments before serving.
1 cup lentils
3 cups stock, divided
1 small onion, roughly chopped
2 cloves garlic, chopped
1 tbsp grated ginger
4 tsps curry powder, divided
2 tsps cumin, divided
1 tsps garlic powder
½ cup rolled oats
3 tbsps tomato paste, divided
2 tbsps yogurt
Large handful of baby spinach, roughly chopped
½ cup almonds, whole, slivered, or sliced
2 tbsps butter
3-4 cups cooked rice
Place the lentils and 2 cups of the stock, as well as ½ cup of water, into a pot. Cover and bring to a boil, then reduce to a simmer and cook for 20 minutes, until they are tender but not mushy. Scoop about ⅔ of these into a blender or food processor. Add to this 1 tbsp of the tomato paste, 2 tsps curry powder, 1 tsp cumin, the garlic powder, oats, egg, and a large pinch of salt. Pulse this until it is mostly smooth but not totally. Remove all but about a tbsp of this into a bowl and mix in the rest of the lentils. Heat the oven to 375. Roll the mixture into about 2 inch balls and place onto a lined baking sheet. Bake for 20-25 minutes. While they bake, start the sauce by heating a bit of oil in a saute pan over medium heat. Add the onions and cook for 4-5 minutes. Add the garlic and ginger and cook for 2-3 minutes more. Add to this the remaining 2 tbsps of tomato paste, 2 tsps curry powder, 1 tsp cumin and a large pinch of salt and cook another minute or two. Pour in the remaining cup of stock, then add all this to the blender with the reserved tbsp of lentil mixture. Add the yogurt and almonds. Blend until smooth. Return this to the saucepan over medium heat. Stir in the spinach and butter. Once the butter has melted, take off heat and taste to adjust salt level. Serve the lentil balls and sauce over the rice, topped with more almonds, if desired.