Easy recipes provide a remedy for social isolation - Santa Rosa Press Democrat

4-8 large or jumbo farm eggs, well beaten (see Note below)

— Black pepper in a mill

4 ounces (1 cup grated) Jack or cheddar cheese

— Hot sauce of choice

— Sourdough hearth bread, lightly toasted and buttered

Set a large frying pan, preferably cast iron, over medium high heat, and when the pan is hot, add the beef. Cook, breaking it up with a fork, until it loses its raw look, about 3 or 4 minutes. Add the pressed garlic and a generous sprinkling of salt. Stir and cook for 1 minute.

Add the spinach, cover the pan and cook for 2 minutes, or until the spinach is wilted. Use a thin metal spatula to turn the ingredients a time or two.

Pour in the eggs, distributing them over the other ingredients. Do not stir. Cook until the eggs appear to be almost set and use the spatula to turn everything a time or two again. Season with salt and several turns of black pepper.

Scatter the cheese on top, wait for about a minute until the cheese starts to melt, then remove from heat.

Transfer to individual plates, add toast alongside and enjoy right away, with as much hot sauce as you prefer.

Note: Your appetite should determine how many eggs to use. For breakfast, I find one per person sufficient. At lunch or dinner, I often use two per person if everyone has a big appetite. A happy medium is six.

Variations

Vegetarians can use thinly-sliced mushrooms in place of the ground beef. To do so, sauté the mushrooms in butter until they release their liquid, then continue to cook until the liquid evaporates. Commercial white and crimini mushrooms will release more liquid than specialty mushrooms. There is no vegan version as eggs are essential in this dish.

For the most traditional version, use regular ground beef, stir the eggs as soon as you put them in the pan and omit the cheese.

------

Everyone should know how to make a quick tomato sauce for pasta, one that does not rely on short cuts or bottled sauce. There is no need to gussy it up with chopped carrots, celery, zucchini or other ingredients, which diminish the purity of the flavors and textures. Use the full amount of olive oil, keep it simple, keep it delicious.

Spaghetti Marinara

Serves 6

— Kosher salt

1 pound dried spaghetti, preferably an Italian brand, such as Pastificio G. Di Martino or De Cecco

½ cup olive oil

½ small yellow onion, cut into small dice

1 28-ounce can crushed or diced tomatoes, preferably an Italian brand, such as Carmelina ‘e San Marzano

1-2 garlic cloves, crushed and minced

1 teaspoon dried oregano

½ teaspoon crushed red pepper

— Estero Gold, Vella Dry Jack or Parmigiano-Reggiano (in one piece)

Fill a large pot two-thirds full with water, add a generous 2 tablespoons of kosher salt and bring to a boil over high heat. When the water boils, add the pasta and stir until the water returns to a boil. Cook according to package directions until al dente, drain, do not rinse and tip into a large warmed bowl. Drizzle with 3 tablespoons or so of the olive oil, toss and cover with a tea towel.

Let's block ads! (Why?)

"easy" - Google News
March 18, 2020 at 07:28AM
https://ift.tt/2UeFBcF

Easy recipes provide a remedy for social isolation - Santa Rosa Press Democrat
"easy" - Google News
https://ift.tt/38z63U6
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini