Archive

Tag Archives: high protein

I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

20131014-213654.jpg

photo(11)

4 1/2 cups cooked red quinoa (1 1/2 cups uncooked; can use a blend of red and white quinoa)
Kosher salt and black pepper
3 hearts of romaine
2 tsp olive oil
1 can black beans, drained and rinsed
1 1/2 cups corn kernels
1 shallot, thinly sliced
Juice of 2 limes

1. Preheat a grill pan over high heat.
2. Cut the romaine hearts in half lengthwise, keeping the end intact to hold the leaves together. Brush with 1 tsp of olive oil and season with salt and pepper.
3. Place the romaine on the grill and cook until nice grill marks are achieved. Remove and cool.
4. Roughly chop the romaine and add to the cooked quinoa.
5. Add the remaining ingredients and the remaining 1 tsp of olive oil and stir to combine (do not over stir because it will make the quinoa gummy).

Future considerations: cumin, fresh herb?