Pasta with Chicken, Spinach, Tomatoes & Feta Cheese: This simple salad combines the heartiness of a pasta salad with the freshness of a tossed green salad. A tangy, citrus dressing ties it all together.
Baked Eggs over Bratwurst and Potatoes by The Hungry Giant
(serves 2 – 3)
- 3 tbsp olive oil
- 2 pieces bratwurst/hungarian sausage, sliced thinly, around 125 grams each
- 4 strips of bacon, sliced into 1-inch pieces
- half a bulb of garlic, minced
- 1 red onion, sliced
- 1 small potato, around 150 grams, peeled and diced small
- 50 grams green peas
- 4 – 5 eggs
- cayenne pepper, to taste
- Spanish paprika, to taste
- salt and pepper, to taste
- Chili flakes, for garnish
- Preheat the oven to 180 C/ 350 F. In a pan, heat the oil. Add the garlic and the onion. Saute until fragrant.
- Add the potatoes and cook until it starts to brown at the sides.
- Toss in the bacon and saute until it starts to render. Add the sausage slices and mix together.
- Add the peas. Season with salt, pepper, cayenne, paprika.
- Remove the pan from heat and crack the eggs over the mixture. Season the yolks with a little bit of salt, pepper and paprika.
- Place the pan in the oven and allow to cook for about 15 minutes or until the yolks are set but still slightly runny. When done, remove from the oven, garnish with chili flakes and serve warm with rice. Enjoy!
BROCCOLI CHEESE SOUP: PANERA BREAD COPYCAT RECIPE
SLIGHTLY MODIFIED FROM FOOD NETWORK KITCHENS6 tablespoons butter
2 cloves garlic
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you’ll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender. If you are lucky enough to own one. Which I am not.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
Super crucial for people who don’t like the taste of Daiya but want cheesy tasty pizza that (depending on how quickly you chop vegetables) only takes 5 or 10 minutes to prepare. And because you heated the Daiya beforehand you don’t have to sacrifice the integrity of your crust waiting that extra 10 minutes for your cheese to melt. Crucial.