Tag Archives: lemon juice

Avocado Egg Sandwich

21 Aug

Avocado egg sandwich.

The following recipe makes two sandwiches.

  • 4 slices of your favourite bread (I used whole wheat), toasted
  • 1 avocado, peeled, pitted and cut into chunks
  • 3 eggs, hard-boiled and cut into chunks
  • 1/3 small red onion, finely chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp paprika
  • sea salt and freshly ground black pepper

Avocado, red onions and eggs.

Avocado, eggs and red onions mixed with paprika, salt, pepper, dijon, lemon juice and olive oil.

In a large mixing bowl, add in the onions and lemon. Let sit for a few minutes so that the lemon juice reduces the raw taste of the onions. Add in the avocado pieces and extra virgin olive oil, then roughly mash. Add in the eggs, paprika, salt, pepper and dijon.  Combine well.  Assemble the sandwiches and enjoy.

Avocado egg sandwich.

Avocado egg sandwich.

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Chicken and Tomato Stew with Tofu

26 Jun

Chicken and tomato stew with tofu.

  • 6 to 8 skinless boneless chicken thighs
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can of stewed tomatoes
  • juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon 
  • 1 tsp paprika
  • 1 pack of tofu, cut into large chunks
  • freshly ground pepper and sea salt 
  • 1 green onion (optional, it is mostly for colour)

Sauteed onion and garlic.

Heat a pot on high heat. Once hot, add in the oil, garlic and onions.

Chicken thighs seasoned with cinnamon, paprika, sea salt and freshly ground pepper.

When the onions begin to soften, add in the chicken and seasoning (cinnamon, paprika, salt and pepper). Mix well.  

Chicken with stewed tomatoes.

When the chicken is almost completely cooked, add in the stewed tomatoes. Mix well. Simmer on low to medium heat for 25 to 30 minutes. Add in the lemon juice. Mix well.

Chicken with stewed tomatoes, tofu and green onions.

Add in the tofu and cook for another 10 to 15 minutes, then add in the green onions. Mix well and serve while hot.

Garlic Oregano Dip

16 Jan

Sliced carrots served with a homemade creamy garlic oregano dip.

The following recipe makes approximately one cup of dip.

  • 1 oregano sprig, remove leaves from stem, discard stem
  • 3/4 cup Balkan style yogurt
  • 3 tbsps freshly grated parmesan cheese
  • 2 gloves garlic, peeled, finely chopped
  • 4 tbsps extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • sea salt

Sprinkle a bit of salt over the garlic. With the flat part of a knife, grind against the salt and garlic. The salt acts as an abrasive and helps release the juices in the garlic and turns the garlic into a paste consistency.  Add the garlic paste and lemon juice into a mixing bowl. Mix well with a whisk or fork. Add in the olive oil and grated parmesan. Whisk well. Add in the yogurt and oregano leaves. Combine well.  Serve immediately with fresh crispy vegetables such as carrots, broccoli, cauliflower, peppers, cucumbers and/or zucchini.

Spinach, Egg and Mushroom Salad

10 Jan

The following recipe is inspired by a spinach salad I ate at Pasquale’s in Winnipeg, Manitoba. At Pasquale’s, their insalata spinaci is served with mushrooms, spinach and bacon. I enjoyed the taste and texture of the buttery mushrooms and eggs against the crunchy spinach and crispy bacon. The dressing is light but slightly creamy and is the perfect accompaniment to the flavours and texture in the salad.

A large order of Pasquale's insalata spinaci, $9.95.

Here is my version of Pasquale’s insalata spinaci:

  • three handfuls of baby spinach
  • two brown tomatoes, cut into bite-size pieces
  • four cremini mushrooms, cleaned and sliced into bite-size pieces
  • 1/4 onion, peeled and thinly sliced
  • 2 hard boiled eggs, peeled and each chopped into thirds
  • one sprig of fresh oregano, remove the leaves from the stem, discard stem
  • salt and pepper
  • 2 tbsps grated parmesan cheese plus a bit more for garnishing
  • 2 tbsps lemon juice
  • 1 tbsp dijon mustard
  • 4 tbsps extra virgin olive oil

A bowl of baby spinach, brown tomatoes, eggs, mushrooms, onions and fresh oregano.

In a large bowl, add in the baby spinach. This will be the bed of the salad.  Add to the spinach, the sliced mushrooms, tomatoes, onions, oregano leaves and eggs. Sprinkle a little salt, pepper and a bit of parmesan on top.

A sprinkle of salt, pepper and parmesan cheese a top the salad.

To make the dressing, combine the parmesan cheese, lemon juice, mustard and olive oil.  Add the dressing right before serving.

The dressing consists of grated parmesan cheese, lemon juice, dijon mustard and olive oil.

Try to serve the salad while the eggs are still warm. I really enjoy a hint of warmth against cool veggies.