Tag: Main Dish
Mediterranean Baked Eggs With Croutons and Tomatoes
Do you eat eggs at dinner?
Though I almost never eat eggs at breakfast–I’m more of a grains gal to start my day–I am weirdly, unaccountably loyal to them at dinner. I suppose it’s partly because I grew up eating dinner quiches on a regular basis, but partly because eggs have so much going for them. They’re cheap, first of all, and relatively easy to purchase locally. Then there are all their nutrition benefits. With 6 grams of protein, a sizable dose of vitamins D and B12, and only around 70 calories, a single egg packs plenty of nutrition.
Also, the health concerns that used to plague most consumers about eating too many eggs have been shown to be largely unfounded. Whereas in decades gone by, the medical establishment believed that high intake of dietary cholesterol led to high blood cholesterol, we now know that saturated fat and fiber play a far more important role in blood cholesterol levels. So the days of avoiding eggs for the sake of your HDL and LDL are past.
Which is really good news for this amazing Mediterranean Baked Eggs with Croutons and Tomatoes.
This delightful breakfast-lunch-or-dinner dish comes from America’s Test Kitchen’s Complete Mediterranean Cookbook, a fabulous resource I’ve been working my way through since receiving it for my last birthday. If you like Mediterranean flavors (or dig the health perks of a Mediterranean diet), you’re going to love this unique combination of crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs. Something about the match of blistered, tender tomatoes against the crunch of croutons and the heft of the eggs has made this one of my new favorite meals.
Made step-wise by baking the croutons and tomatoes at the same time, assembling, and baking again, this recipe may look slightly daunting at first, but ultimately is quite simple once you get the hang of it. Plus, the baking time involved gives you a few extra minutes to toss a light salad–True Food Kitchen’s Kale Salad, perhaps?–to complete the picture of an unforgettable Mediterranean-style meal.
Bring on the eggs for dinner!
Mediterranean Baked Eggs With Croutons and Tomatoes
A breakfast-lunch-or-dinner standout full of Mediterranean flavor: crunchy croutons, garlic-herb roasted tomatoes, tangy feta, and baked eggs--yum!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 4
Ingredients
- 5 c. French or Italian bread, sliced into 1/2-inch chunks--preferably a savory loaf like rosemary or garlic-infused
- 4 1/2 Tbsp. extra virgin olive oil, divided
- salt and pepper, to taste
- 5 cloves garlic, minced
- 2 tsp. dried oregano
- 2 tsp. tomato paste
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 20 oz. cherry tomatoes
- 6 large eggs
- 4 oz. crumbled feta cheese
Instructions
- Preheat oven to 450 degrees. In a large bowl, toss the bread chunks with 2 Tbsp. olive oil and salt and pepper to taste. Grease a 9 x 13 inch baking dish and spread the bread into it in an even layer. Set aside.
- In the same large bowl, whisk together 1 1/2 Tbsp. olive oil, minced garlic, oregano, tomato paste, sugar, salt, and pepper. Add cherry tomatoes and stir to coat. Spread evenly on a baking sheet lined with parchment paper, pouring any additional olive oil mixture over tomatoes.
- Place both the dish of croutons and the baking sheet of tomatoes in the oven. Bake the croutons for 10 minutes and the tomatoes for 20 minutes.
- Once both tomatoes and croutons have baked, pour tomatoes over the croutons and gently stir together, adding an additional 1 Tbsp. olive oil. Using a large spoon, make six shallow indentations in the mixture. Crack one egg into each indentation. Season with salt and pepper. Return the baking dish to the oven for another 12 minutes or until eggs are just set.
- Let cool for about 5 minutes, then sprinkle crumbled feta over the top and serve.
Notes
Adapted from America's Test Kitchen's Complete Mediterranean Cookbook.
Cauliflower Steak Sandwiches with Garlic-Lime Aioli
Cauliflower is, as they say, “having a moment.” More accurately, it’s having a decade. Everywhere you look, cauliflower versions of food products have cropped up in the last few years, whether it’s cauliflower rice, cauliflower pizza crust, or cauliflower cake. (Yes, really.) Apparently our national fear of carbs and/or gluten has driven us to conclude that cauliflower is the miracle vegetable that will save our dietary souls. I’d say this tweet I saw this morning pretty well sums it up:
One easy life hack is to replace potatoes 🥔 with cauliflower-
Then slowly replace starches with cauliflower
Gradually sub cauliflower for favorite TV shows, friends’ baby showers, life events
Replace your friends and family with cauliflower
now all is cauliflower, rejoice!
— Nutrition Wonk (@NutritionWonk) August 13, 2018
I haven’t jumped on the cauliflower bandwagon (I still think bread and potatoes have their own nutritional benefits), but cauliflower does boast plenty of nutrients of its own, including fiber, potassium, and vitamin C. So bear with me as I add to the Cauliflower Conversation with these Cauliflower Steak Sandwiches with Garlic-Lime Aioli. I think you’ll forgive me when you taste them.
Cauliflower steak sandwiches have actually been on my mind for about six months. Back in February, our family took a trip to Disneyland. At the Red Rose Taverne in Fantasyland (formerly the Village Haus pizza restaurant) I was trying to be healthy and ordered the Enchanted Cauliflower Sandwich.
And it ROCKED. MY. WORLD.
As described on the menu, it’s a “grilled cauliflower steak, spicy lime aioli, tempura-battered green beans, lettuce and tomato on a toasted roll.” But the description doesn’t do justice to the amazing combination of flavors and textures this plant-based dish had to offer. It was one of the best sandwiches I’ve ever eaten. Ever since, I’ve wanted to re-create it at home, but couldn’t find any copycat recipes online.
Sooooo I had to make my own. I started with roasted cauliflower steaks (I don’t grill; it’s my personal cooking Waterloo)…and seasoned them with lemon juice, olive oil, and red pepper. These cauliflower cross-sections emerge from the oven crispy and sandwich-ready.
From there, whipping together a chili-garlic-lime aioli wasn’t too complex. Added to a toasted ciabatta bun with lettuce, it totally fulfills my Fantasyland-inspired craving. (I will admit, though, that I haven’t gone to the trouble of making tempura-battered green beans like the Red Rose Taverne. I do enjoy putting Snapea crisps on top, however!) Now I don’t have to go all the way to Disney for my favorite sandwich.
But I think I’ll keep going anyway. 😉
Cauliflower Steak Sandwiches with Garlic-Lime Aioli
Inspired by the Enchanted Cauliflower Sandwich at Disneyland's Red Rose Taverne, this copycat makes a tasty plant-based lunch or dinner.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Ingredients
For the cauliflower steaks:
- 1 large head cauliflower
- 1/4 c. olive oil
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. garlic powder
- 1/4 tsp. red pepper flakes
- salt and pepper, to taste
For the aioli:
- 1/2 c. mayonnaise
- juice of 1/2 a lime
- 1 garlic clove, minced
- 1/4 tsp. chili powder
For assembling the sandwiches:
- 4 ciabatta rolls, sliced in half and toasted
- 4 large leaves romaine lettuce
- 1 tomato, sliced
Instructions
Make the cauliflower steaks.
- Preheat oven to 400 degrees. Slice cauliflower head lengthwise through the core into 4 slabs. (It helps to leave a bit of the core on to hold them together.) Place on greased baking sheet.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, red pepper flakes, and salt and pepper. Brush this mixture on the upward-facing side of the cauliflower. Roast for 15 minutes.
- Flip cauliflower steaks and brush the other side with remaining olive oil mixture. Continue roasting another 20 minutes or until browned around the edges.
Meanwhile, make the aioli.
- In a measuring cup, combine all aioli ingredients and mix with an immersion blender (or whisk vigorously) until well combined.
Assemble the sandwiches.
- Assemble to your liking with cauliflower steaks, aioli, lettuce, and tomato on the toasted ciabatta rolls.
Notes
A Love Letter to Food original recipe, cauliflower steaks adapted from Allrecipes.com.
Spinach Salad with Mahimahi, Grapefruit, and Avocado
I’ll be honest. This is a rather polarizing salad. At least in my house it is. I contend that the flavors of tart grapefruit, mild mahimahi, creamy avocado, and a lime-honey vinaigrette all mixed up together make for an explosion of deliciously contrasting flavors and textures. The rest of my family, on the other hand, is not so keen.
Grapefruit isn’t just an acquired taste. Apparently our taste perception of it and several other bitter foods depends on our genetics. (So I can give my husband and kids a pass.) But if you’re one of those fortunate people who can enjoy grapefruit, now is the time to do so–at least in Arizona, where we live.
This grapefruity recipe comes from Real Simple, a magazine that generally lives up to its name. But to take a simple recipe and make it even easier for weeknight dinnertime, I swapped out grilled fresh mahimahi for Trader Joe’s frozen mahimahi burgers. They may not be quite as pretty as grilled fillets, but these burgers, diced, turned assembly of this salad into a total breeze. Plus, they’re a WHOLE lot less expensive than what my regular grocery store charges for mahimahi.
I enjoyed this flavor combo so much on Thursday evening that I recreated it for my Lenten Fish Friday. If you observe Lent or just need a light, refreshing, easy lunch or dinner, you can’t go wrong with this healthy salad…
…unless you’re genetically predisposed to hate grapefruit.
Spinach Salad with Mahimahi, Grapefruit, and Avocado
An explosion of varying tastes and textures, this salad is a light, healthy meal!
Prep Time20 mins
Total Time20 mins
Servings: 4 as a main dish
Ingredients
For the salad:
- 1 package 4 frozen mahimahi burgers, such as Trader Joe's
- 8 c. fresh spinach
- 1 grapefruit, sliced into 1/2-inch segments
- 1 avocado, diced
For the dressing:
- 2 Tbsp. fresh lime juice
- 2 tsp. honey
- 2 green onions, thinly sliced
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. olive oil
Instructions
- Prepare mahimahi burgers according to instructions on box. Meanwhile, spread spinach on a large platter. Top with grapefruit segments and diced avocado. When mahimahi burgers are done cooking, slice them into pieces and spread over salad.
- Make the dressing: in a small bowl or measuring cup, whisk together all ingredients. Toss salad with dressing or serve on the side.
Notes
Adapted from Real Simple.
Jerk Salmon Bowl with Avocado-Mango Salsa
Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.
The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.
This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.
Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4
Ingredients
- 1 avocado, diced
- 2 c. mango, diced
- 1/2 red onion, diced
- 1/2 c cilantro, chopped
- 1/2 lime
- salt, to taste
- 1 lb. wild-caught salmon, skin removed
- 1/2 tsp. curry powder
- 1/2 tsp. chili powder
- 1/8 tsp. cinnamon
- 1/8 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/2 tsp. allspice
- 1 1/2 tsp. cumin
- 1 Tbsp. olive oil
- 15 oz. can black beans, rinsed and drained
- 2 1/2. c. cooked white rice
Instructions
Make the salsa:
- In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
- In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
- Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Notes
Adapted from Pinch of Yum.
Sun Dried Tomato Almond Pesto Pasta with Chicken
Sometimes I think it’s a scandal that sun dried tomatoes don’t cost more. I’ve never made them myself (though, living in the Phoenix area, we’re certainly not short on sun…or dryness…or tomatoes), but I do have a dim sense of how much time and effort go into the end product of these shrivelly red strips. The process goes something like this: 1. Pick tomatoes 2. Wash tomatoes 3. Cut tomatoes 4. Season tomatoes 5. Dry tomatoes in the sun for days on end 6. Package tomatoes. Seems like an awful lot of work–and an awful lot of tomatoes, seeing as how they lose around 90% of their original weight and shrink down to less than half their original size upon drying.
Yet there they are, a whole bag of them for only $3.00 at Trader Joe’s. Isn’t our food system strange?
Despite the seemingly inverse relationship between cost and effort in sun dried tomatoes, I for one am quite thankful for their relative inexpensiveness, because I adoooooore them. Chewy, brightly colored, and tangy-sweet, I happen to think they bring their A-game to any dish they grace.
And wouldn’t you know it, they make a pretty spectacular main ingredient in pesto.
This Sun Dried Tomato Almond Pesto Pasta with Chicken took its place on our family’s weeknight dinner plan last week, and it’s definitely an entree I’ll be making again. Whole grain spaghetti, olive oil, tomatoes, and almonds place it squarely in the Mediterranean Diet category–a category I’ve been known to harp on relentlessly for its many health benefits. (By the way, didja see the new U.S. News and World Report ranking of diets for 2017? The Mediterranean Diet comes in at the top of nearly every category they analyzed.)
Health benefits aside, this chicken pasta boasts excellent taste and can be whipped up in about 30 minutes. Add it to your meal plan this week!
Sun Dried Tomato Almond Pesto Pasta with Chicken
A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5
Ingredients
For the pesto:
- 1 1/4 c. sun dried tomatoes (dry, not packed in oil)
- 1/2 c. slivered almonds
- 1/2 c. extra virgin olive oil
- 3 Tbsp. fresh lemon juice
- 2 garlic cloves
- salt and pepper, to taste
For the chicken and pasta:
- 8 oz. whole wheat spaghetti
- 1 Tbsp. olive oil
- 5 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
Instructions
Make the pesto:
- Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.
Make the pasta and chicken:
- Make the spaghetti according to package directions.
- Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
- In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
- Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!
Notes
A Love Letter to Food Original Recipe.