Eggs – TV Dinner — healthy recipes for RA by Jamie Stelter

quinoa + egg enchilada skillet

jamiestelter — Sun, 06 Apr 2014 15:24:13 +0000

This meal is joining the other fantastic recipes that are a part of our regular rotation because:

a) it’s Mexican-inspired and lord knows we love Mexican food

b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days

c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)

d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking

Quinoa + Egg Enchilada Skillet

SERVES TWO-FOUR

Ingredients

1 cup quinoa
1 15oz can of black beans
1 15oz can of corn
2 TBSP minced garlic
extra virgin olive oil
2 jalapeno peppers, sliced thin
1/2 yellow onion, sliced thin
1 bunch scallions, sliced thin
1 lime, juiced
2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
4-6 eggs
1 avocado, sliced or diced

Instructions

Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
Spread mixture in bottom of skillet and pour the enchilada sauce on top.
Make small indentations (spaced apart from each other) for the eggs and crack one in each.
Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
Serve with avocado (and extra lime juice if you like) on top.

A Recipe From Jamie Stelter | www.thetvdinner.com

shupak-shuka

jamiestelter — Sun, 02 Mar 2014 14:06:10 +0000

This recipe / meal / post is special for so many reasons.

1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.

2. It was my first time using my new Le Creuset skillet — a piece I had been yearning to add to my arsenal for some time and was lucky enough to receive as a gift from our wedding registry. You shoulda heard me howling with joy when I opened the box. (Part of me was waiting to make this dish til I had the proper pot to cook it in; now, it was finally time.)

3. I was finally making something other than veggie omelettes and/or avocado toast for breakfast! It’s always something fast on the weekends cause I’m hungry after an early morning workout class or we’re getting ready to watch B’s show on CNN… but this shakshuka changed all of that. It takes a little bit more time than my usuals, but it’s worth every single second. It’s delectable and hearty without (of course) being unhealthy.

4. It was the last meal I made for B as a Shupak! Hence, “Shupak-shuka” as opposed to its traditional, given name: Shakshuka. I’m a Stelter now — we got married last weekend (!!!) — so this dish will always hold a special place in my maiden name-heart. To give credit where due, Lin-Manuel Miranda suggested a version of this name on Twitter, but I took it one step further.

Whatever you call it though, you’ll love it.

@JamieShupak You mean Shupshakshuka.

— Lin-Manuel Miranda (@Lin_Manuel) February 16, 2014

Shupak-shuka

SERVES THREE-FOUR

Ingredients

3 TBSP extra virgin olive oil
1/2 medium white onion, diced
3 TBSP minced garlic
2 bell peppers (red or orange), diced
1 28oz can diced tomatoes
2 TBSP tomato paste
chili pepper flakes, to taste
dash of smoked paprika
dash (or more if you like spicy!) of cayenne pepper
pinch of brown sugar
5-6 eggs
parsley, to garnish

Instructions

Heat olive oil in deep skillet over medium heat.
Add chopped onion and saute until soft, then add garlic.
When fragrant, add bell peppers and saute another 5-7 minutes until soft.
Add tomatoes and tomato paste and stir well. Then add spices and sugar and stir well, simmering over medium heat for 5-7 minutes until it starts to reduce.
At this point, taste it and spice it how you like — add more cayenne, chili flakes to make spicier or sugar to make sweeter.
Crack the eggs, one at a time, over the skillet, spacing them evenly in the sauce. I did 4 around the edges and 1 in the middle.
Cover the skillet and simmer for 10-15 minutes to cook the eggs and reduce the sauce a bit more.
Garnish with parsley and spoon onto plate. Serve with toast or on its own.

A Recipe From Jamie Shupak | www.thetvdinner.com

this sole’s got soul

jamiestelter — Wed, 19 Dec 2012 23:33:00 +0000

I love spicy food — like, mouth-watering, tongue-tingling, ohmygod-I-need-water-NOW spicy. Though we all know water doesn’t help when your taste buds are on fire. But I digress. I am always on the search for spice and I had never made a curry before, but always wanted to try. So I did some googling, some label-reading, some experimenting and this — THIS — is what I came up with. I’m still training B to like things as hot as me, but if whomever you’re cooking for can handle it, try some habaneros or thai chili peppers. We’re working up to those in the lovenest. As B is famous for saying, “standby.”

Mmmmm… he likes it!

His only complaint: the quinoa could use a little seasoning.

He asked for some salt. I asked for him to cut me a break. Guess who got what they wanted.

spicy deviled eggs

jamiestelter — Sun, 07 Oct 2012 00:35:00 +0000

stunning rooftop garden @ rosemary’s

jamiestelter — Thu, 14 Jun 2012 22:56:00 +0000

Everything about this neighborhood gem was perfect, then I walked up the stairs to the stunning rooftop garden @ Rosemary’s and fell even more in love.

If you haven’t been, I highly recommend.

Now I want to grow my own veggies — or, more likely, start an herb garden on the windowsill.

cutest dumplings ever

jamiestelter — Mon, 21 May 2012 22:43:00 +0000

There is very good reason why, when RedFarm opens each night at 5 p.m., there is already a queue of people waiting to get inside. The food tastes just as spectacular as it looks.

Evidence A: these dumplings, begging to be blogged.