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Tag Archives: quick lunch

Roasted Asparagus and Lettuce Salad with Poached Egg

Posted on March 27, 2014 by nina in the kitchen
Roasted Asparagus and Romaine Salad with Poached Egg

Roasted Asparagus and Romaine Salad with Poached Egg

Tonight I made a light dinner in honor of the first days of Spring. The temperature this morning was 5 degrees F, but I am trying to think WARM weather. The longer days and sunshine helps.

I love poached and soft boiled eggs. The French seem to use them often as a topping on their foods. I’ve eaten them on salads, toasted breads, cooked vegetables and on quickly cooked stews at home and in Paris and Corsica! Pretend you are in France enjoying the warmth and ambiance and give this recipe a try! It’s a very quick lunch or dinner that is special enough for company! It only takes 30 minutes 🙂

The original recipe is from Cooking Light May 2013. You can find the recipe there also. Today I used romaine because I could not find arugula at the grocery store. Choose your favorite lettuce variety. The arugula is more French. I also substituted cilantro for the tarragon because I had cilantro in the house. I did not add the toasted bread. If I had not eaten two pieces of bread at lunch, I would have added the bread to this salad tonight 🙂

Serves 4

1 pound asparagus, trimmed

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon black pepper, divided

1/4 teaspoon kosher salt, divided

3 tablespoons minced shallots

2 tablespoons fresh lemon juice

2 teaspoon chopped fresh tarragon or other fresh herb ( I used cilantro today)

5-ounces baby arugula or other lettuce variety

1 tablespoon white wine vinegar

4 large eggs

  • Preheat oven to 450 degrees.
  • Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons olive oil. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt
  • Toss gently to coat. Arrange in a single layer. Bake at 450 degrees for 5 minutes or until tender-crisp.
  • Place in a large bowl: remaining 7 teaspoons oil,1/8 teaspoon pepper, 1/8 teaspoon salt, shallots, lemon juice and tarragon. Whisk together.
  • Add arugula and toss. Divide salad onto 4 dinner plates.
  • Top salad with roasted asparagus.
  • Add water to a large skillet, filling 2/3 full. Bring to a boil. Add vinegar.
  • Break each egg into a custard cup and pour gently into water. Reduce heat to a simmer and cook 3 minutes or to desired degree of doneness. The yolk should be runny, but the egg white should be white, not clear.
  • With a slotted spoon remove each egg and place one on each salad. Sprinkle with black pepper.
  • Voila!

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Presto! Roasted Red Pepper Gazpacho

Posted on August 14, 2013 by nina in the kitchen
Roasted Red Pepper Gazpacho

Roasted Red Pepper Gazpacho

Quick Gazpacho From Your Pantry!

Quick Gazpacho From Your Pantry!

Ingredients Ready to Pulse and Whirl

Ingredients Ready to Pulse and Whirl

Although I love the intricacies of an elaborate recipe and in depth cooking techniques, I ADORE EASY when the taste is outstanding! Such is the case here today. Roasted red peppers found in jars on the shelves of our grocery stores are one of the best bargains and most time consuming ingredient you can find. You often will get three whole red bell peppers in one jar! The peppers can be kept whole or cut into various size pieces. Here we will chop them to a chunky consistency to make Gazpacho.

Gazpacho is a traditional Spanish style soup that is served cold. The soups are chopped or pureed mixtures which are red or white in color.  The red gazpachos are made primarily of tomatoes with broth and other vegetables. The white gazpachos are made of bread, almonds, cucumbers,broth and olive oil. I have eaten them pureed silky smooth and chopped to a super chunky hearty style.  I find the stick blenders are another easier device to use than the food processor. They are much less expensive, easier to clean and provide closer eye contact with the food you are chopping.

So, combine the following ingredients in your food processor or a large bowl to blend up with your stick blender:

1  12-oz jar roasted red sweet peppers, drained (you may choose to add all or some of this liquid to your soup. I added half)

2  14.5 oz cans No Added Salt diced tomatoes

1 1/2 cups Lower Salt/Sodium Chicken Cooking Stock (My fav is Kitchen Basics)

2  Tablespoons olive oil

1 Tablespoon snipped tarragon

1 teaspoon celery seed (celery salt is a substitute)

1 teaspoon minced garlic

1/2 teaspoon sugar

Pulse to desired consistency. Serve cold or at room temperature. Garnish and add at serving time some or all of the following:

Chopped cucumber

Chopped fresh tomato

Fresh tarragon sprig

Salt

Pepper

Crushed red pepper flakes

Balsamic vinegar

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