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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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April 5, 2015

Oven-baked matzoh brei with caramelized onions {vegetarian}

Oven-baked matzoh brei will turn your breakfast world upside down! [ThePerfectPantry.com]

When I was a little girl, my father taught me to make matzoh brei, a treat we enjoyed only during Passover, and only for breakfast (there were rules, apparently). Matzoh brei (pronounced MAHT ZAH BRY, and spelled many ways) means fried matzoh, and it's an ethereal cross between a frittata and a noodle pudding. Beaten eggs mixed with matzoh, which bears a striking resemblance to cardboard, cooked in butter in a large frying pan, flipped to cook on both sides (a messy and often embarrassing operation), desperately in need of salt: trust me, it might not sound great, but it is the best breakfast ever. And so this recipe, which deviates from my dad's in so many ways, might be viewed as heresy. Instead, I hope you see it as the recipe that will liberate you from attempting the giant pan flip and the messy stove cleanup. Yes, this fried matzoh actually bakes in the oven. And for a twist, I caramelize onions to add to the mix. You can omit the onions and make a straightforward matzoh brei, but my husband Ted went ahead and topped his with maple syrup, and proclaimed the combination of sweet caramelized onions and maple syrup quite delightful. Matzoh is actually available year-round in the ethnic foods aisle at the grocery store. I predict you'll be making oven-baked matzoh brei more than just one week a year.

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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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March 15, 2015

Mediterranean couscous, tomato, cucumber and feta salad {vegetarian}

Mediterranean couscous, tomato, cucumber and feta salad takes a bit of inspiration from all around the sea.

A real-life Boston friend, on vacation in Key West, posted on Facebook the other day, "If you're on the street or in a shop, and happen to mention you're from Boston, at least five people will come over to you to commiserate about the snow." We're having a crazy winter here, and perhaps that has put me in a Mediterranean frame of mind. I'm craving the sun and the sea, blue skies, outdoor cafés, long lazy lunches, naps in a hammock, and warmth. A jar of Israeli couscous inspired this quick and easy salad that takes a little spin around the Mediterranean, with bits from Greece, France, Italy, the MidEast and North Africa. I love the large, chewy nuggets of Israeli couscous; you could substitute Italian fregula sarda, or any small-grain couscous, if you prefer. Or orzo or ditalini. You get the idea. Chop up some oil-packed sun-dried tomatoes or your own slow-roasted tomatoes; the oil adds tons of flavor, so don't drain the tomatoes before adding them to the salad. Throw in some crunchy fresh vegetables and parsley, and toss everything with a simple oil-and-vinegar dressing, just as they do in countries that border the sea.

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March 8, 2015

Lemon, artichoke and shrimp risotto {gluten-free}

Lemon, artichoke and shrimp risotto, easy to make on the stovetop or in the pressure cooker.

During the month before we moved from the log house to the city, we cobbled together a lot of from-the-pantry meals as we worked to downsize and pack. With time and energy in short supply, almost every day I pulled out my electric pressure cooker, which made quick work of many batches of soup and every imaginable kind of risotto (so much rice in the cupboard!). And, as the cupboard grew more and more bare, some of these on-the-fly meals weren't quite as successful as others. This lemon, artichoke and shrimp risotto -- inspired by a forgotten can of artichoke hearts -- was one of the winners. Frozen artichoke hearts will work just as well, and you can omit the shrimp and substitute a rich vegetable broth to make a vegetarian version.

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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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