healthy egg sandwich recipes image
toomuchtv2
im looking for a good healthy recipe that I can use artichokes with. I love them but can't eat them by themselves. Thank you!
Answer
Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
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Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino
1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes
Recipes for Health
Panini With Artichoke Hearts, Spinach and Red Peppers.Here’s a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
6 ounces (1 bag) baby spinach
3 tablespoons olive oil
2 garlic cloves, minced
12 ounces frozen or fresh cooked artichoke hearts, sliced
1 teaspoon fresh thyme leaves
Salt, preferably kosher salt, and freshly ground pepper
1 large or 2 smaller roasted sweet red peppers, sliced
1/4 pound fontina or Gruyère, thinly sliced or grated
8 slices whole grain country bread
1. Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
2. Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
3. Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Yield: Serves four
Advance preparation: You can prepare the artichoke filling through step 2 several hours or even a day ahead of assembling the panini.
http://www.nytimes.com/2009/04/10/health/nutrition/10recipehealth.html?_r=1&ref=artichokes
**********************************************************
Recipes for Health
Artichoke Heart Frittata.You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
1 pound baby artichokes, trimmed, or one 12-ounce package frozen artichoke hearts
8 eggs
2 tablespoons low-fat milk
Salt, preferably kosher salt, and freshly ground pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3 tablespoons minced Italian parsley, dill, fennel fronds or wild fennel
1 tablespoon freshly grated Parmesan or pecorino
1. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
2. Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
3. Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
4. Turn the heat down to low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn’t burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
5. Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn’t burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Yield: Serves four to six
Advance preparation: You can prepare the artichokes a day ahead. The frittata is good served at room temperature, so you can make it hours before serving. It also will keep well in the refrigerator overnight.
http://www.nytimes.com/2009/04/09/health/nutrition/09recipehealth.html?ref=artichokes
Filling, quick breakfast recipes besides the same old thing?
salihe66
I'm a college student (well, on summer break, but still). My mornings are usually pretty busy, and I generally don't have time to make a big breakfast (ie: eggs, bacon, pancakes). Besides, I get tired of eating the same breakfast foods every morning. Don't get me wrong...I love eggs and bacon. It's just a pain to make all that on a school morning, and I usually tend to get hungry not long after. So, I usually end up running through McDonalds drive-thru. I'm unbelievably sick of that, as well.
So, what I'm wondering is if anyone has any relatively healthy, quick and filling recipes for breakfast besides the same-ole-same-ole. No oatmeal or scrambled-egg sandwiches, please. Gimme some p'zaz to start the day off (and make it snappy, plz, mmmk, thks) *grin*
Answer
Since you want something quick different from the norm, I'm assuming you don't feel like making something the night before.
As far as something filling, you need specialized protiens. THe stuff most people think of as a normal breakfast is mostly starches. They are mostly sugar and tend to burn up quickly, which means you burn out. Honestly, when I was having this problem, I just bought some of the Slim Fast Optima shakes, and one would at least hold me until lunch.
If you want an easy recipe, here's the best I can offer, though it is a bit plain.
Wheat Bread, Lettuce, Tomato, sausage, and cheese.
Just toast the bread (You can spread mayo if you want.)
One leaf of lettuce, one tomato slice.
Use ground sausage, (usually comes in a tube of some sort)
Sqeeze out the desired amount of sausage and press into a thin patty. (The thinner it is the quicker it cooks.)
Cook the patty, lay a slice of your favorite cheese on top of the sausage to melt a little.
Place on bread.
It's a great sandwich and you can change out the meat as you'd like.
You could use ham slices, or make tuna salad with apple chunks instead of relish.
You could also trade up the bread for a bagel once in a while. I've tried the sausage and cheese on a blueberry bagel once, and it was surprisingly good.
It's kind of basic, but if you keep sliced tomatoes in a container and already have a head of lettuce, there is almost no work involved in making it. Plus it's surprisingly filling with a glass of milk or orange juice.
It should stick with you for a little longer than a bowl of cereal or some other sugar based item.
Since you want something quick different from the norm, I'm assuming you don't feel like making something the night before.
As far as something filling, you need specialized protiens. THe stuff most people think of as a normal breakfast is mostly starches. They are mostly sugar and tend to burn up quickly, which means you burn out. Honestly, when I was having this problem, I just bought some of the Slim Fast Optima shakes, and one would at least hold me until lunch.
If you want an easy recipe, here's the best I can offer, though it is a bit plain.
Wheat Bread, Lettuce, Tomato, sausage, and cheese.
Just toast the bread (You can spread mayo if you want.)
One leaf of lettuce, one tomato slice.
Use ground sausage, (usually comes in a tube of some sort)
Sqeeze out the desired amount of sausage and press into a thin patty. (The thinner it is the quicker it cooks.)
Cook the patty, lay a slice of your favorite cheese on top of the sausage to melt a little.
Place on bread.
It's a great sandwich and you can change out the meat as you'd like.
You could use ham slices, or make tuna salad with apple chunks instead of relish.
You could also trade up the bread for a bagel once in a while. I've tried the sausage and cheese on a blueberry bagel once, and it was surprisingly good.
It's kind of basic, but if you keep sliced tomatoes in a container and already have a head of lettuce, there is almost no work involved in making it. Plus it's surprisingly filling with a glass of milk or orange juice.
It should stick with you for a little longer than a bowl of cereal or some other sugar based item.
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