The simplest way to cook fish is to poach it in either coconut milk or marinara sauce with some vegetables. Coconut milk adds good fat content to a meal, but marinara sauce does not. I have preferred the taste of marinara sauce lately, so have been adding cashews or olives to get the healthy fats I need when using it as my poaching liquid.

Fresh fish deserves to be cooked the day you buy it and that does not suit me most days, so I have been buying lots of frozen fish fillets at Whole Foods and thawing them when I am ready. Moving the fish from the freezer to the refrigerator the night before is ideal, but I have successfully thawed fish in just a few hours by first shifting it to the refrigerator for a few hours and then running cold water on the package in the sink until it is soft enough to cut into bite-size pieces.

Prep and Cook Time: 15-20 minutes

Ingredient list:

1/2 pound of dover sole (thaw the previous night if frozen)
1/2 big sweet yellow onion
1 big yellow bell pepper
1 can green olives
1 24-ounce jar of marinara sauce (mine was Rao’s)
Coconut oil
Salt
Garlic powder
Paprika
Cumin
Crushed red pepper flakes
Black pepper

Directions: Thaw fish in advance. Melt 1 tablespoon of coconut oil in wok or sauté pan over medium heat. Rinse fish and cut into bite-sized pieces. Peel onion, cut half into half-moon slices, and add to the hot wok. Save the other half for other uses. Season with a dusting of salt, garlic powder, and paprika and let cook about 5 minutes until soft. Cut yellow bell pepper in half, discard white membranes and seeds. Rinse, cut both sides into bite-size pieces, and add bell pepper to cooking onions. Season with a little more salt, garlic powder, and paprika. Open and drain can of olives and add olives to wok. Add marinara sauce on top of vegetables and season generously with crushed red pepper flakes to increase the spiciness of the sauce to what you like (I like mine spicy). Add some black pepper for good measure. Add fish and mix ingredients to bury the fish pieces in the marinara sauce. Cover and let cook over medium to low heat for 10 minutes. Check flavor and add spices as needed. When everything is as you like it, transfer to bowls and enjoy!

Note: You can make this recipe with any fresh or frozen/thawed fish. I certainly have made it with a variety.

Printer friendly version: Dover Sole Poached in Marinara Sauce with Yellow Bell Pepper, Green Olives, and Sweet Yellow Onion

I came home with 4 bottles of marinara pasta sauce from my local health food store recently to see what I could do with them. My first effort was to poach cod in a spicy variety with some veggies and nuts. This tasty, satisfying meal came together quickly and easily. I did not think the sauce was spicy enough straight out of the bottle, so I added crushed red pepper flakes and ground black pepper to make it suit my tastes.

Prep and Cook Time: 15-20 minutes

Ingredient list:

2/3 pound of cod (thaw the previous night if frozen)
1/2 big sweet yellow onion
1/2 bunch of chard or beet greens
2 handfuls of cashews
1 24-ounce jar of spicy marinara pasta sauce (mine was Monte Bene)
Coconut oil
Salt
Garlic powder
Crushed red pepper flakes
Black pepper

Directions: Thaw fish in advance. Melt 1 tablespoon of coconut oil in wok or saute pan over medium heat. Rinse fish and cut into bite-sized pieces. Peel onion, cut half into half-moon slices, and add to the hot wok. Save the other half for other uses. Season with a dusting of salt and garlic powder and let cook about 5 minutes until soft. Cut or tear fresh greens into bite-size pieces and add to wok. Season with a dusting of salt and garlic powder. Add fish on top of greens. Pour entire bottle of marinara sauce over the fish and greens. Cover and let everything cook 5 minutes. Add 2 big handfuls of cashews to the wok. Cover again and let everything cook another 5 minutes. Check flavor and add spices as needed. Even though I was using a spicy marinara sauce, I added a dusting of crushed red pepper flakes and ground black pepper to raise the spiciness higher. When everything is as you like it, transfer to bowls and enjoy!

Note: I added cashews to increase the fat content of this recipe because cod is lean and none of the vegetables or the sauce included much fat. I liked it with two handfuls of nuts, but you might be happy with one.

Printer friendly version: Cod Poached in Spicy Marinara Sauce with Chard, Onions, and Cashews

I went through a chili phase several years ago when I first learned to make chili, but then moved on to other “phases.” I just made up this recipe with ingredients I had in my kitchen and am now inspired to begin a new chili phase. I don’t know why I let so many months go by without making some. The taste is fabulous and chili inspires me to eat extra vegetables because it is so rich, making it a win-win situation.

I make chili in a pressure cooker because I like having it ready to eat within one hour and not after two to three hours of cooking time. I think everyone should have a good pressure cooker, but you can adjust this recipe to cooking in a stew pot or Dutch oven by adding several cups of liquid from stewed tomatoes, tomato paste, or broth and letting it simmer for two hours. Check out my first chili recipe that I made in a Dutch oven for helpful details.

Prep and cook time: 50-60 minutes

Ingredient list:

3 pounds of ground beef
1 big sweet yellow onion
1 red bell pepper
1 orange bell pepper
1 pound baby cut carrots
Coconut oil or ghee
Unsweetened cocoa – 4 tablespoons
Ground cumin – 1 tablespoon
Ground coriander – 1 tablespoon
Garlic powder – 1 tablespoon
Chipotle chili powder – 1.5 tablespoons
Salt – 1 tablespoon

Directions: Add one tablespoon of coconut oil or ghee to pressure cooker over medium heat. Peel and chop onion and add to pot to cook until soft, stirring occasionally. Add ground beef to pot and stir with a wooden spoon or spatula as the meat browns. Add spices and stir to mix. Cut bell peppers in half, discard white membranes and seeds. Rinse and cut all the halves into bite-size pieces and add to pot. Rinse carrots and add to pot. Add a splash of water to the pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, remove top. Transfer to bowls or plates and eat.

Notes: Because this chili is so rich, I like to serve it on top of vegetables. The chili in the picture was served over a bed of wilted chard, beet greens, and kale.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought my ground beef at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.

Printer friendly version: Pressure Cooker Ground Beef Chili with Carrots and Red and Orange Bell Pepper

My wife was so sick with a bad cold that she took a day off work. She has taken a day off work sick only one other time in the past 20 years, so I took her sickness seriously and made Ginger Cauliflower and Chicken Soup. She got well within a few days. You have got to try this soup.

Making soup is a two-step process. First make Pulled Chicken and Broth and then make Soup.

Pulled Chicken and Broth
Prep and Cook Time: 50 minutes
Ingredient list:

1 whole young hen (mine are often 4-5 pounds)
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon turmeric
1 tablespoon salt

Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Rinse chicken and giblets and add the whole bird to pressure cooker (alternate method noted below). Add spices and enough water to submerge the chicken. In my case that was about 12-15 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks. Transfer the chicken to an airtight container and store in the refrigerator.

Alternate Method: You can simmer a whole chicken in a Dutch oven or stock pot for 60 minutes and get about the same result as pressure cooking a whole bird 30 minutes. I prepare a whole chicken regularly because I can think of so many things to do with pulled chicken and homemade broth.

Ginger Chicken and Cauliflower Soup
Prep and Cook Time: 10-15 minutes
Ingredient list:

1 head of cauliflower
1.5 tablespoons of ground ginger
1-4 cups pulled chicken (optional)

Directions: Strain chicken broth through a wire mesh sieve to remove bones or other odd bits. Clean pressure cooker to remove excess spices and odd bits and then return broth to clean pot. Cut cauliflower into manageable chunks and add to broth in pot. Add ground ginger. Add pulled chicken to increase the protein content of soup if desired. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure 4 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Puree vegetables in the pot with an immersion blender or run everything through a food processor to puree vegetables. Enjoy!

Notes: My wife gave me the Bamix Mono 133 White Immersion Blender for Christmas because I told her it was what I wanted most from my Amazon.com wish list. I really like Swiss made products and the Bamix reinforces that preference. I was shocked at how quickly and easily it turns the contents of my pot into silky, smooth soup. Check it out in my online Store.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Check it out in my online Store. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Printer friendly version: Pressure Cooker Ginger Cauliflower and Chicken Soup

I thawed my next to last container of stewed tomatoes from last season. My farmer has tomato plants set out for this season now, so it is time for me to clear my freezer and make room for this year’s crop. In honor of the stewed tomatoes, I made a spicy tomato-based flounder stew that was really good. I could eat this every week!

Prep and Cook Time: 15-20 minutes

Ingredient list:

2/3 pound of flounder fillets (thaw the previous night if frozen)
1 big sweet yellow onion
1 big red bell pepper
4 or 5 cups of stewed tomatoes (see recipe below)
Coconut oil
Fish sauce
Salt
Garlic powder
Crushed red pepper flakes

Directions: Thaw fish in advance. Melt 1 tablespoon of coconut oil in wok or saute pan over medium heat. Rinse fish and cut into bite-sized cubes. Peel onion, chop into bite-size pieces, and add half the onion to the hot wok. Save the other half for other uses. Season with a dusting of salt and garlic powder. Cut red bell pepper in half, discard white membranes and seeds. Rinse, cut one side into bite-size pieces, and add bell pepper to cooking onions. Save the other half for other uses. Season with a little more salt and garlic powder. Add stewed tomatoes to wok. Add fish and season with more salt, garlic powder, and crushed red pepper flakes. Lots of crushed red pepper flakes. Add a generous splash of fish sauce. Cover and let everything cook 10 minutes. Check and add spices as needed. Transfer to bowls and enjoy!

Note: Fish sauce may stink when you add it, but don’t leave it out. The stink disappears within a few seconds and fish sauce adds a wonderful salty, nutty flavor. Hokan Fish Sauce (the brand in my grocery store’s Asian section) is made of only anchovies, water, and sea salt. I currently use Red Boat Fish Sauce from Amazon.com because I wanted to try something higher end. It stinks just the same and adds the same great flavor, but I feel more accomplished when I use it.

Pressure Cooker Stewed Tomatoes
Prep and cook time: 45-50 minutes
Ingredient list:

1 big sweet yellow onion
10 to 20 big tomatoes
1 or 2 jalapeno peppers
Salt
Garlic powder
Apple cider vinegar

Directions: Chop onion into bite-size pieces and add to pressure cooker. Cut tomatoes into bite-size chunks and add to onions. Cut ends off jalapeno peppers and cut in half. Strip out the seeds and other white stuff. Chop peppers into small pieces and add to pot. Season with a dusting of salt and garlic powder. Pour in about 1/4 cup of apple cider vinegar. Lock top on pressure cooker and set heat to high. After achieving high pressure (about 10 minutes), reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down (about 10 minutes), and remove top. Mix everything together well and then store in an airtight container in the refrigerator until needed.

Notes: You could prepare stewed tomatoes in a Dutch oven or wok by preparing everything the same way, but then letting it cook over medium heat for 30 to 45 minutes or maybe even an hour. The longer you cook it, the more concentrated the flavor as liquid cooks out.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Printer friendly version: Spicy Stewed Flounder with Stewed Tomatoes, Onions, and Red Bell Pepper

Beef, lamb, and fish are probably the best protein sources we can eat. I buy grass-fed beef in bulk from my friends at DeGraan Farms, so do well eating beef. I don’t do as well eating lamb or fish. I pick up a lamb chop from the grocery store once per week at best, but am terrible about buying and eating fresh fish. I make salmon salad every two or three days, so eat some fish regularly, but fresh fish has been another story. If frozen fish counts, however, I may be about to become a regular fish eater. Whole Foods had a variety of fresh, frozen fish on display when I went shopping this past week and I bought 4 or 5 packs, including a pack of Cape Capensis. Cape Capensis, according to Inland Seafood, has a mild, sweet, and delicate flavor and is a fabulous substitute for Sole, Flounder & Orange Roughy. I prepared it with my tried and true coconut milk poaching technique and loved it. I could happily eat meals like this several times per week. The only trick is moving the fish to the refrigerator to thaw a day in advance.

Prep and Cook Time: 15-20 minutes

Ingredient list:

2/3 pound of Cape Capensis
1 big sweet yellow onion
1 big yellow bell pepper
2 or 3 big handfuls of fresh kale
1 13.5 ounce cans of coconut milk
Coconut oil
Fish sauce
Ground coriander
Paprika
Cayenne pepper
Salt
Garlic powder
Crushed red pepper flakes

Directions: Thaw fish in advance. Melt 1 or 2 tablespoons of coconut oil in wok or saute pan over medium heat. Rinse fish and cut into bite-sized cubes. Peel onion, chop into bite-size pieces, and add all the onion to the hot wok. Season with a dusting of salt and garlic powder. Cut yellow bell pepper in half, discard white membranes and seeds. Rinse, cut both sides into bite-size pieces, and add bell pepper to cooking onions. Season with a little more salt, garlic powder, and paprika. Add coconut milk to wok. Add fish and season with more salt, garlic powder, and paprika and add ground coriander, cayenne pepper, and crushed red pepper flakes. Add a generous splash of fish sauce. Cut fresh kale into bite-size pieces with kitchen shears and add to wok with a little more salt. Dunk everything in coconut milk. Cover and let everything cook 10 minutes. Check kale for tenderness and taste. Add spices as needed. Transfer to bowls and enjoy!

Notes: I like to dust ingredients with spices as I add them to the wok. I dust each new addition about as much as I think it needs. I do not use every spice at each addition. I tend to use more salt and garlic powder than anything else, but think each spice adds to the overall flavor. Tasting at the end is important because it is your last chance to add. Unfortunately, it is impossible to subtract spices. Occasionally I eat food that is hotter than I like because I got carried away with cayenne pepper or crushed red pepper. Oh well.

Fish sauce may stink when you add it, but don’t leave it out. The stink disappears within a few seconds and fish sauce adds a wonderful salty, nutty flavor. Hokan Fish Sauce (the brand in my grocery store’s Asian section) is made of only anchovies, water, and sea salt. I currently use Red Boat Fish Sauce from Amazon.com because I wanted to try something higher end. It stinks just the same and adds the same great flavor, but I feel more accomplished when I use it.

Printer friendly version: Cape Capensis in Coconut Milk with Onion, Yellow Bell Pepper, and Kale

This simple dish came together by accident more than design because I just happened to have the ingredients on hand. However, this was so easy to make and so tasty that I would be happy to make it again regularly. The first time I made Mahi Mahi in Coconut Milk with Broccoli and Red Bell Pepper, I ate half of it for supper and warmed up the second half for breakfast the next morning. Mahi Mahi is a little expensive, but a filet or two comes home with me from Whole Foods every once in a while. And you could substitute catfish, tilapia, or another white fish with good results.

Prep and Cook Time: 15-20 minutes

Ingredient list:

3/4 pound of fresh Mahi Mahi
1 big head of broccoli
1 big red bell pepper
1 13.5 ounce cans of coconut milk
Curry powder (mine was hot yellow Jamaican, but you can use almost any curry)
Crushed red pepper flakes
Garlic powder
Fish sauce
Salt

Directions: Rinse fish and cut into bite-sized cubes. Cut bite-sized florets from broccoli and save the stalks for soup or a puree. Cut red bell pepper in half, discard white membranes and seeds. Rinse and then cut half of bell pepper into bite-size pieces and save the other half for another recipe. Add coconut milk to a wok or large saucepan. Add 1 or 2 tablespoons of curry powder and a dusting of salt and garlic powder. Add broccoli and red bell pepper pieces and dunk in coconut milk. Add fish. Add a generous splash of fish sauce. Add crushed red pepper flakes to taste. Stir well and bring mix to an active simmer. Reduce heat to a slow simmer, cover, and let cook 10 minutes. Check broccoli for tenderness and taste. Add spices as needed. Transfer to bowls and enjoy!

Notes: Depending upon how much fish, broccoli, and bell pepper you include, you might need a second can of coconut milk to make this recipe work. I always use whole cans of coconut milk, but 1/2 of a can might be just right. Using less coconut milk makes the dish more of a stew and more coconut milk makes it more of a soup. I like stews.

Fish sauce may stink when you add it, but don’t leave it out. The stink disappears within a few seconds and fish sauce adds a wonderful salty, nutty flavor. Hokan Fish Sauce (the brand in my grocery store’s Asian section) is made of only anchovies, water, and sea salt. I currently use Red Boat Fish Sauce from Amazon.com because I wanted to try something higher end. It stinks just the same and adds the same great flavor, but I feel more accomplished when I use it.

Printer friendly version: Mahi Mahi in Coconut Milk with Broccoli and Red Bell Pepper

Whole Foods sells duck breasts. I was in the mood for something different, so bought one. With no special knowledge of how to cook duck, I decided to use skillet roasting because everything tastes good roasted in a cast iron skillet with vegetables. I should probably have browned my duck several more minutes, but even though the breast in the picture looks pink, it was well cooked and tasted great.

Prep and Cook Time: 40-45 minutes

Ingredient list:

1 duck breast
2/3 to 1 pound of baby cut carrots
1 small bunch of fresh kale
Coconut oil or ghee
Ground cumin
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse carrots and pile in a bowl. Dust with salt, ground cumin, and garlic powder. Rinse kale, cut into bite-size pieces with kitchen shears and pile in a bowl. Add 1 tablespoon of coconut oil or ghee to a cast iron skillet over high heat. Dust both sides of the duck with salt, garlic powder, and black pepper. Brown duck 3 minutes on one side and then turn to brown the other side another 3 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add carrots to the skillet and arrange around the duck. Add kale on top of carrots. Dust kale with salt and garlic powder. Cover skillet with cast iron lid. Once the second side has had 3 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked, but I am a big eater. Some eaters might get two meals from this one preparation.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

Printer friendly version: Skillet Roasted Duck Breast, Baby Cut Carrots, and Kale

Kimchi is a tradition Korean dish of fermented vegetables. You could say that kimchi is Korean sauerkraut and sauerkraut is German kimchi, but kimchi traditionally includes a variety of vegetables and not just cabbage. Cabbage may dominate most recipes, but kimchi almost always includes 3 or 4 more veggies like carrots, green onions, daikon radish, etc. Whole Foods had two varieties of kimchi in the store recently, so I bought a jar of each – Mild White and Medium Spicy. Neither one was spicy in my opinion, but I might enjoy spice a little more than the average person. This meal paired the kimchi with leftover slow cooker roast that I prepared in a special way to enhance the flavor of somewhat dry, lean meat. The overall experience was wonderful.

Prep and Cook Time: 5 minutes

Ingredients:

1 jar of Sunja’s Mild White Kimchi
1 jar of Sunja’s Medium Spicy Kimchi
Roast beef (see recipe below)
1 small onion
Ghee or coconut oil
Salt
Garlic powder
Balsamic vinegar (mine was infused with blackberry and ginger)

Directions: Heat 1 tablespoon of ghee or coconut oil in a small skillet over medium heat. Peel and chop onion into bite-size pieces and add a handful of onion to the hot skillet. Save the rest. Dust onion lightly with salt and garlic powder. Let onion cook about 5 minutes until soft. Pull a serving of roast beef into bite-size pieces and add to hot skillet. Add 1 or 2 splashes of balsamic vinegar to the roast and let the meat heat through. When hot, transfer the meat and onions to a plate. Fill the rest of the plate with kimchi. Eat and enjoy!

Note: I used two different kimchis because I wanted to try them, but you could eat just one. You could also use sauerkraut.

Slow Cooker Roast (Serves 6-8)
Prep time: 5 minutes
Cook time: 8 hours

Ingredient list:

3 pound beef roast (mine was round roast)
Salt
Garlic powder
Ground coriander

Directions: Remove frozen roast from wrappings. Rinse and lay meat in slow cooker. Dust top generously with spices and then turn over to dust the other side generously with the same spices. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.

Notes: Every frozen roast I have ever cooked produced more than enough liquid without adding any. I am confident that a thawed roast would work the same way.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but runs out of stock occasionally. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Printer friendly version: Slow Cooker Roast Beef with Mild White and Medium Spicy Kimchi

My latest trip to Whole Foods was the first in three weeks because my local farmer has been taking good care of me. I bought a few things that I had not tried before and the Roots Hot Roasted Salsa was amazing. In line with my style of easy, healthy whole food recipes, I came up with Boiled Eggs with Hot Roasted Salsa. I had it for supper the first time, but finished the carton of salsa eating it for breakfast.

I always have boiled eggs in my refrigerator because you never know when you might need some. I listed a 10 to 15 minute cooking time for this meal to accommodate starting with uncooked eggs, but it really takes me only about 2 minutes to peel 3 boiled eggs and spoon salsa over them.

I am sorry if you came here looking for a salsa recipe, but I did not think Boiled Eggs with Store Bought Salsa was a good enough name for this tasty dish.

Prep and cook time: 10-15 minutes

Ingredient list:

6 eggs
1 carton of salsa (mine was Roots Hot Roasted Salsa)

Directions: Place eggs in a pan in cold water. Cover pan and bring to a rapid boil over high heat. Turn off heat. Leaving pan covered; let eggs sit in hot water for 10 minutes. After 10 minutes, transfer eggs to a cold water bath. When cool enough to handle, remove shells from eggs and slice or chop into quarters. Open carton of salsa. Spoon 4 or 5 tablespoons of salsa over eggs. Enjoy!

Notes: Some cooks advise 8 minutes in a hot water bath for eggs, but I get good results at 10 and I really don’t like runny boiled eggs. If you let eggs stay in hot water too long, the edges of the yolk begins to turn greenish gray. I don’t notice much difference in the taste, but bright yellow yolks are pretty.

Printer friendly version: Boiled Eggs with Hot Roasted Salsa