A no-fuss, super easy salmon dish that’s baked in foil for the most tender, most flavorful salmon ever!
I love the way the hot steak wilts the arugula, and how the meat’s juices mingle with the dressing. You could make this with any steak (or, for that matter, chicken or pork), but rib eye is the classic choice. Whichever cut, it’s vitally important to let the cooked meat rest before carving, so the juices redistribute and settle, keeping your meat moist and tender.
It doesn’t take much to turn an avocado into a simple meal. As a treat when I was young I would occasionally have half an avocado with its hollow filled with Worcestershire sauce. I thought that was the height of sophistication, but avocado with chilli and sesame seeds is even better. It’s great as a healthy, light breakfast or you could top it off with a sardine fillet if you wanted to make this even more substantial.
I love to add lentils to my salads as a way of bulking them up for a hungry crowd. That way they work as both vegetable and carbohydrate, freeing you up to concentrate on the main element—perhaps a lemony roast chicken, or butterflied leg of lamb grilled on the barbecue. Don’t dice the avocado until the last minute or it will discolor.
Quick, Easy and Delicious!
An interesting twist to the regular nachos and salsa.
Cook oatmeal in the microwave. If you are in a hurry, you can cook oatmeal in the microwave.
Pudding inspired by Carl’s binge.
This low-calorie, stir-fried pork is quick and easy while still delivering on flavour, and helping you on your way to getting five a day!
“Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot on. He had even written down the sequence of events, ingredient by ingredient, and he had once made Laura’s chili for himself on a weekend when she had been out of town. It had tasted okay–it was certainly edible, and he ate it, but it had not been Laura’s chili.”