A quick, cheap, healthy recipe

We have been traveling (with our toddler) which means cooking has sat on the back burner while I packed 90 lbs of luggage for 4 nights away and then spent a long weekend eating out and generally not following any rules from the cleanse we did earlier in the month.

But I did make one healthy tasty thing last week that was worth sharing.  It makes about 2.5 servings. I modified a recipe, so it is in steps and unmeasured instead of a traditional set of instructions and ingredients.

Brocollini "Stir Fry" with Poached Egg and Anchovy Filets

1 cup of quinoa/wild rice blend
1 large bunch of brocollini (you could use spinach too, just skip boiling step)
olive oil
3 large shallots, sliced thinly
a handful of chopped walnuts
a splash of lemon juice
2 eggs
anchovy filets

Cook the quinoa/rice as you normally would. Trim and chop brocollini and cook in boiling water until crisp tender, about 2 minutes. Drain and douse with cool water.
Heat a small splash of oil in a wok. Add shallots, saute until soft for about 2 minutes. Add walnuts, saute until fragrant, about 2 minutes. (Begin poaching egg, see below) Add brocollini and rice blend, season with salt and pepper, splash of lemon juice. Cook stirring frequently for about 3 minutes.

Perfect poached egg:
Bring 1" of water and a small splash of white vinegar to a simmer in a deep saute pan. Use this handy item: put it into the pan first and then gently pour your raw egg in. Simmer for about 4, maybe 5 minutes til the whites are set.

Serve the rice/brocollini mix on a plate, spoon the egg (sprinkle with a little salt) over it and then lay 3-4 anchovy fillets over the top.

The yolk breaks over the stir-fry and just really is lovely. And this is such a cheap meal!


I'll be back soon with reports on a small dinner party we are hosting for a couple of Dan's co-workers midweek.