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April 8, 2015

Egg salad with avocado, jalapeño and lime {vegetarian}

Grown-up egg salad with avocado, jalapeño and lime. Great for roll-ups or lettuce boats. [ThePerfectPantry.com]

After you've eaten your way through all of the sweets and Peeps of the holiday season, you probably have a few leftover hard-boiled eggs languishing in the refrigerator. It doesn't take much to turn those eggs into a truly peppy egg salad, one that absolutely will not remind you of what you found in your grade school lunch box. Here's an egg salad for grown-ups. It's filled with tangy little bites of jalapeño pepper, creamy avocado, and bursts of lime. Fill a roll-up, top some crackers, or serve it in a lettuce leaf. I used a low-carb flatbread one day, and romaine lettuce the next day, and both were equally delicious. Okay, maybe not as delicious as a chocolate bunny, but much healthier, and a fine way to use leftovers. I like to use my egg slicer rather than a knife to make a first pass at the eggs; the eggs won't roll around, and it makes them easier to chop and smoosh with the avocado.

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March 29, 2015

Breakfast quesadillas with smashed avocado, eggs and spinach {vegetarian}

Start your day with these avocado, egg and spinach breakfast quesadillas! [ThePerfectPantry.com]

Workday breakfasts should come together quickly, with a minimum of cooking, and this avocado, egg and spinach quesadilla meets those requirements. Oh, yes, and it should taste great and give you a boost of protein to jump-start your morning. Check and check! A few shortcuts planned ahead turn this into a quick and easy breakfast sandwich. Make a pot of hard-boiled eggs in advance, and peel and store them in an airtight container in the refrigerator. Use store-bought salsa; there are so many great ones on the market now, from mild to screeching hot. Buy shredded low-fat cheese at the grocery store, or keep a stash of leftover cheese bits in your freezer. When it's time for breakfast, all you have to do is peel and mash an avocado, assemble, and toast your quesadilla in a frying pan for a couple of minutes until the cheese melts.

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January 18, 2015

Turkey, brie, roasted red pepper and arugula panini with honey mustard sauce

Turkey, creamy brie, roasted red pepper, spicy arugula: piled into one great sandwich!

Nothing, but nothing, beats a really great grilled cheese sandwich. If you've seen the movie Chef, you know how much of an event a grilled cheese sandwich can be. Like the dad in the movie, my father was our family's official grilled cheese master, carefully buttering white bread, precisely positioning a few square slices of yellow cheese, pressing it flat under a plate in a frying pan on the stove, tending it until the bread turned perfectly golden. Well, that was a bit of heaven to me. Nowadays my grilled cheese creations tend to end up in the panini press, and there's usually more between the pieces of bread than just one type of cheese. Greens, meats, multiple cheeses, roasted vegetables: anything goes. In this sandwich, the honey-mustard sauce marries the mild turkey and cheese with the spicy arugula and red pepper. You can swap rotisserie chicken for the turkey.

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January 14, 2015

Pan-seared tuna burger with Sriracha mayonnaise

Spicy Sriracha sauce kicks up this pan-seared tuna burger.

Photography not being my strong suit, the only way I can convince you that these tuna burgers are lick-the-plate good is to confess that two of us ate enough for four, and probably would have kept going if I'd made a larger batch. Everything except the fresh tuna comes right from the pantry, making these burgers quick and easy for weeknight dinners or weekend lunch. For sliders, divide the tuna mixture into eight patties insead of four. If you're like me and get mad cravings for Sriracha, you'll love the spicy sauce slathered on top of each burger. Although you can cook these on a grill or panini press, a stovetop frying pan works best, because fish burgers are a bit delicate and like to be settled on a flat surface. When you're in the mood for a burger but want something lighter and healthier than beef, this recipe will surely satisfy.

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July 16, 2014

Slow cooker shredded hoisin beef, for sandwiches, sliders, or lettuce wraps

Slow cooker shredded beef wrapped in lettuce leaves: sweet and light.

Although the kitchen has been hot, hot, hot for the past few weeks, I'm keeping my cool, with a little help from the slow cooker. In the summer, I eat cold salads more often than not, but when I do cook, I make enough to stash in the freezer, to carry me through the dog days. This shredded hoisin beef appeals to eaters of all ages, it freezes perfectly, and it's a flexible filling for sandwiches or sliders, or light and lean lettuce wraps, depending on who wants what. Hoisin sauce contains sugar, and though rice vinegar cuts the sweetness a bit, we still call this "hoisin beef candy" in our house. When you're slow cooking to shred, please try my technique of cutting the meat into quarters, and browning each piece on all sides. With more surface area, the edges get nice and "burnt", almost like barbecue. The lip-smacking sweet sauce will dribble down your chin, also just like barbecue. Top sandwiches or wraps with some raw crunchy vegetables (I like radishes and carrots) for contrast.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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