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.