Perfect Hardboiled Eggs

I never liked when hardboiled eggs got that gray ring around the yolk, but I thought that's just how they're supposed to be. Then I found these instructions for perfectly yellow-yolked hardboiled eggs. (It also takes only about a half hour!)

1. Put eggs in a large pot. Cover with water (about 1 inch above the tops of the eggs).
2. On the stove, bring water with eggs to a boil (uncovered).
3. As soon as the water is boiling, remove from heat, cover, and set a timer for 10 minutes.
4. While eggs are covered, prepare a bowl with ice water. This will stop the eggs from continuing to cook once they're out of the hot water.
5. When timer goes off, use a slotted spoon to remove eggs. The instructions recommend tapping them against the countertop to crack them slightly (unless you're preparing eggs for dyeing). Then place in ice water.
6. Let stand in the ice water for at least a minute. Then they're ready to be eaten or put away!

For soft-boiled eggs: Use instructions above, but leave eggs covered for only 3 - 6 minutes (see link for details).

Shakshuka

Poached eggs in tomato sauce. You can add spinach and/or different spices -- I used cumin, cinnamon, and garlic powder. I think the pinch of sugar would work well. You can add diced tomatoes too. Here's one recipe I found, but there are others.

• 1 tbsp olive oil
• 1/2 medium brown or white onion, peeled and diced
• 1 clove garlic, minced
• 1 medium green or red bell pepper, chopped
• 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp chili powder (mild)
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cayenne pepper (or more to taste-- spicy!)
• Pinch of sugar (optional, to taste)
• Salt and pepper to taste
• 5-6 eggs
• 1/2 tbsp fresh chopped parsley (optional, for garnish)

Saute onions in olive oil with garlic. Add pepper, if desired, and tomatoes or tomato sauce and spices. Add a handful of spinach if desired. Let simmer a few minutes, than add eggs. Let cook until desired doneness. If you like the eggs runny, don't overdo. You can serve over couscous, rice, or toast.

Pumpkin Chili

Thanks, Laura -- this is really good! (I used black beans instead and only two cans.)

• 1 pound lean ground turkey
• 1 medium-sized onion, chopped
• 1 Tablespoon minced garlic
• 1 15 oz. can tri-bean blend (pinto, kidney, and black)
• 1 15 oz. can great northern beans
• 1 15 oz. can stewed tomatoes, diced
• 1 15 oz. can tomato sauce
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 Tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 1/2 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne (optional)
• Salt & pepper to taste

1. Crumble ground turkey into a large skillet and cook over medium-high heat until almost browned.
2. Add onions and garlic and continue cooking until meat is browned and onions are tender.
3. Transfer meat to a slow cooker, add the rest of the ingredients, stir, and cook on high for 2-3 hours.
4. Serve topped with a dollop of Greek yogurt and fresh avocado. Serves 4 to 6.

Spice-Rubbed Pork Tenderloin

Lots of ingredients but easy and good. The spice amounts are for one pound; I'm going to increase for a three-pound roast but maybe only double, not triple the spices.

1 t. sugar
1 t. garlic powder
3/4 t. salt
1/2 t. freshly ground allspice
1/2 t. ground cumin
1/4 t. dried thyme
1/4 t. freshly ground nutmeg
3/4 t. ground cinnamon
1/8 t. ground red pepper

1 pound pork tenderloin, trimmed
2 t. olive oil

Preheat over to 350. Combine first nine ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. Bake at 350 for 15 minutes per pound, turning halfway. Let stand 10 minutes before cutting.

Easy Barbecue Sauce

This sauce can be used for chicken thighs or breasts. It calls for oven baking, but it can also be used for grilling. I did not need to bake the chicken as long as was recommended in the recipe -- just bake until done. You can also do this in a crockpot.

4 T water

3 T ketchup

3 T brown sugar

2 T vinegar

1 T lemon juice

2 T Worcestershire sauce

1 teaspoon each salt, dry mustard, chili powder

• Directions

• Preheat the oven to 425 degrees F. In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake until nearly done. Remove cover, stir and bake uncovered for 15 minutes.
• 
  
   
• 12 chicken thighs, skin removed

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Banana Oatmeal Bars

These don't have any added sugar (if you use raisins, not chocolate chips) and no wheat flour. I did add a little almond powder but it's not necessary.

3 ripe bananas, mashed

1/2 cup applesauce 

2 cups oats

1/4 cup almond milk (or rice milk)

1/2 cup raisins  ( I used chocolate chips)

1 tsp vanilla 

1 tsp cinnamon

Mix together place in 8 x 8 pan. Bake 350 for 15-20 minutes. After cool, cut into squares.

Quinoa with dates and hazelnuts

From Cooking Light. I made this with the couscous and chicken in the recipe. The chicken was okay but the couscous was great! I like to use hazelnuts instead of walnuts and when I ran out of couscous I have been using quinoa instead and I like it better. I have made it using either cilantro or mint and have really liked both. It is nice having leftover buttermilk in the house for pancakes too.

http://www.myrecipes.com/recipe/couscous-salad-chicken-dates-50400000130055/