This dish can be made ahead because pre-cooking potatoes and eggs is required. For a meal during the week, you can prep by browning the (1 lb.) ground beef, boiling the potatoes, and eggs and putting them in separate containers for assembly when you are ready to serve later. Continue reading
breakfast
Fruit Pizza on Cassava Bread
As an alternative to a wheat base, try cassava bread. I found it in the Produce section of a grocery store (Market Basket). The bread has only one ingredient—cassava pulp, or yuca. A product of Dominican Republic, the brand name is Caridom. It’s flat and triangle shaped, like a big pizza slice, so it’s perfect for this recipe, which is great for snacking. The recipe also makes for a nice breakfast, lunch, or dinner now that summer is here and if you are so inclined to have a smorgasbord of fruits in one sitting.
Image contributed by Hymn
Red Lentils with Cilantro and Shredded Chicken, Or . . .
The “or” in the name of this recipe indicates the many dishes you can make with red lentils; two variations of the recipe are presented below. Red lentils are great because they’re split and cook quickly, usually in less than an hour. The base of each recipe described below is a 16-oz. bag of red lentils (2 bags if you want to make more), chopped onions, and crushed garlic–1 or 2 onions and four or more garlic cloves, depending on your preference. If you want to make more, you can use two 16-oz. bags of red lentils. Continue reading
Oatmeal w/Nuts, Seeds, and More
A convenient way to make oatmeal is to use a slow cooker; I find either the 2.5 qts. or 3 qts. as the ideal size. You can use thick rolled oatmeal or steel cut oat groats and mix it with oat bran, if you wish. Refer to the oatmeal packaging’s cooking instructions for the oatmeal-water ratio and add another 1/4 cup of water. Over time, you can adjust the ratio based on the consistency you like.
Depending on how many people you will feed or how many days of the week you want to eat oatmeal, put in your desired amount of oatmeal, oat bran (optional), and the required amount of water into the slow cooker. Stir in a couple of dried, unsulfured apricots if you want to add a sweetener while it is cooking. Remember to turn the slow cooker on to low and go watch TV, read my blog, or go to bed.
Or, you can prepare the topping mix that you will add to the cooked oatmeal the next day. I usually make a batch in a glass Pyrex that comes with a lid and refrigerate the mix, which you can have as a snack by itself during the day. Continue reading
Pancakes Sprinkled with Chocolate Chips or Spread with Preserves
How can you have pancakes and hold the syrup? You can still be a pancake eater without dousing your stack with maple syrup (50g of sugar) or some liquid labeled pancake syrup (with ingredients you might find in water softeners and detergents).
The best mixing bowl to use is one of those 8-cup (2 quarts) measuring glass bowls (Pyrex or Anchor), so you can simply pour a bit of batter directly into the skillet and use a rubber spatula to swipe off the drip from the lip of the bowl. Before starting, place a bowl of chocolate chips near the plate(s) you will use to serve the pancakes because you will put the chocolate chips on top of the cooked pancakes so they will soften. Continue reading
Grilled Cheese with Mushrooms & Onion and Dip
Ideal bread to use is Pain de Campagne for the crunchiness after you’ve grilled it. Mouthwatering cheeses to use are blocks of Swiss and Gruyere that you will slice to your desired thickness, but I prefer thin so they melt faster.
Slice however many button mushrooms you want and one regular yellow onion, and then saute them with whipped Cabot butter, or regular unsalted butter, in medium heat. Set aside. Continue reading
Karina Pinella 
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