Tag Archives: cl

Eggs with Chickpeas, Spinach, and Tomato

21 Mar

I had nothing planned for dinner, so I started flipping through some recipes I had ripped out. This one caught my eye since I had all the ingredients and it looked interesting! This came out really good. We were surprised! Husband ate 3/4 of it leaving me only 1/4! Next time I’d make more! It was a quick and easy meal!

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Eggs with Chickpeas, Spinach, and Tomato
adapted from cooking light

Ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)

Preparation

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.

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blue cheese stuffed pork chops with pears

20 Dec

pork, blue cheese & pears  served with couscous what could be wrong with this recipe???  the pork itself was good, but took longer to cook than the recipe called for.   we didn’t care for the pears cooked this way — they were too buttery & oily…  they would have been better off just wedged and served without cooking them.  overall – i’ll make the pork this way again – but not the pears!

 

Blue Cheese-Stuffed Pork Chops with Pears

adapted from cookinglight

Ingredients

  • 8 boneless center-cut loin pork chops, trimmed
  • 1 crumbled blue cheese
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 3 teaspoons olive oil
  • 3 teaspoons butter
  • 2 ripe pears, cored and cut into wedges

Preparation

  1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.
  2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork