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    Entries in fast and easy (71)

    Monday
    Mar172014

    Avocado Awesome Sauce

    I know what you’re thinking, “Taneasha, that doesn’t look very awesome.”  And you’re right, it’s not very pretty, but what it lacks in beauty it more than makes up for in taste.  Think hollandaise sauce, only better, and if that wasn’t good enough… it’s healthy!  Woot woot!  Oh, and did I mention it’s ridiculously easy to make? 

    Here’s what you’ll need: 

    • 1 avocado
    • 2 teaspoons fresh squeezed lime juice
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¾ cup hot water 

    Step 1.  Juice your lime. 

    Step 2.  Cut your avocado in half.  (Mine wasn’t the prettiest avocado ever, but it still tasted amazing, so whatevs.)

    Step 3.  Carefully cut the avocado into cubes while it’s in the skin.

    Step 4.  Place all of the ingredients into your blender.  Turn it on, starting with the lowest speed, slowly increasing it until you have a nice smooth sauce.  If it’s too thick, add more hot water, 1 Tablespoon at a time. 

    Now just pour it over whatever you want to have it on.  I had mine in place of hollandaise for eggs benedict.  With a whole wheat English muffin and this sauce, you now have amazingly delicious eggs benedict that is actually good for you.  I bet you didn't think that was possible. 

    Don’t limit yourself to breakfast, though.  It would be fabulous to use for a base for chicken salad, as a spread for a sandwich, or in tacos.  The sky’s the limit, really.  This sauce is so good, you might just want to eat it with a spoon. 

    What is your favorite thing to do with avocado? 

    Monday
    Jan202014

    Scrambling for Breakfast

    When it’s cold outside, I tend to want something warm for breakfast.  Oatmeal is great and all, but I also like having more savory options.  For that, one of my favorite things is a scramble.  What’s a scramble?  Think omelet, but all mixed up.  I’m going to show you how to make everything you need ahead of time so you can throw it together in just a few minutes.  It’s more of a technique than an actual recipe.  Here’s what you have to ask yourself.  “What do I like in an omelet?”  For me, the answer is broccoli, zucchini, and ham. 

    Your answer might be something completely different, and that’s ok.  Onion, bell pepper, spinach, mushrooms, bacon, chicken, sausage… you can use any combination of ingredients you like.  Just make sure any meat is cooked before you begin.  Then, just cut everything into little pieces.  I had about 2 cups each of the zucchini and broccoli, and maybe 1 ½ cups of the ham. 

    In a pan, melt 1 Tablespoon of butter over medium heat. 

    Add your veg. 

    Sprinkle on ½ teaspoon salt and ¼ teaspoon pepper.  Stir it all together and pop on the lid. 

    Allow it to cook for 5 minutes or so, stirring occasionally.  You want the vegetables to just begin to soften and give off a bit of their liquid.  You don’t want them cooked all the way because they’re going to do a bit more cooking later.  Remove the lid and add the meat. 

    Stir that in and turn off the heat.  Allow it to cool, and then separate it into individual portions.  Scoop out ½ cup of the mixture. 

    Then just put it into a little zip top bag.  The snack size ones work great for this.  They’ll be fine in the fridge for 2 or 3 days, or in the freezer for probably a month or two. 

    When you’re ready, you can pull them straight from either the fridge or freezer.  Butter a pan over medium heat and dump one in.  Place the lid on and give it a couple minutes to warm up.  When everything is nice and hot, pour in two scrambled eggs. 

    Stir until the eggs are cooked.  For me, there is a fine line between cooked and overcooked.  My eggs cannot show the slightest sign of slime, nor can they be even remotely browned.  This is why I prefer scrambles over omelets.  It’s hard to get an omelet cooked all the way through and not browned at all on the outside. 

    I like to add a little sprinkle of cheese.  Do this right at the end after you’ve turned off the heat.  Then just stir briefly and place on the lid.  Allow it to melt while you’re waiting for the toaster to do its thing. 

    Serve with some whole wheat toast and a glass of fresh squeezed juice and you have a fabulous, (dare I say gourmet?) breakfast, and it took less than 10 minutes to make. 

    What do you like in your omelet?