Egg Foo Young

Having sprouted half a cup of mung beans, which became huge, we needed to eat them in something.  So we had Egg Foo Young for breakfast every day that week. The first batch was dressed up with pork and shrimp.  By the end of the week the dish included nothing but egg, sprouts, and one minced green onion.  It is just as good without all the extras!

Egg Foo Young
It's so much prettier at the restaurant.  Then again, it's so much oilier, too.

Pour a tablespoon or two of oil into a pan, and heat it

Drop in a minced green onion, and anything else you want to include, such as diced celery, shrimp, cooked pork or ham, water chestnuts, or sesame oil.

When these are browned a bit, add a good handful of bean sprouts.

While the sprouts are wilting, beat up eggs with soy sauce for the number of people you are feeding.  Then collect the sprouts and other ingredients towards the center of the pan and pour in the eggs.

Allow it to cook unstirred until the eggs are set and a bit browned.  Then turn the whole thing over to brown the other side.

Serve as-is, or with brown gravy poured over it.  It's usual to have rice on the side.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Corned Beef Boiled Dinner

On the occasion of this example, corned brisket of beef was cooked earlier and served with cabbage, which is now gone.  We're going to use the remains of the meat (most of it), the cooking liquid, and several kinds of fresh vegetables to make "boiled dinner".

Boiled corned beef brisket

First heat the juice with leftover meat, briefly, so as to capture any gravy or spices that might be clinging to the corned beef.  After warming the meat, take it out and set it aside.

Meanwhile, clean and partially peel assorted potatoes, put them in a microwave oven in a covered 2-quart container (such as the 2-quart Pyrex measuring cup with red lid) with about a cup of water and cook for 10 minutes. Leave covered until they are needed.

Prepare fresh brussels sprouts by removing unattractive outer leaves. Make a cross-cut on each stem end.

Brussels sprouts simmering in corned beef cooking liquid

Simmer the sprouts for a few minutes in the corned beef juices, being careful to remove them while the color is still green. The interior of the sprouts may still be a bit firm, but they will continue to cook in the bowl due to residual heat.

Now drain the potatoes and distribute them in the simmering corned beef liquid.  If some of the potatoes are underdone put them in first and let them soften before adding the rest.

We had on hand a package of fresh shelled English peas and a microwave-in-the-bag package of french green beans.  We cooked the peas in a microwave steamer and the green beans in the bag.

We also had the outer leaves of a cabbage, which we washed and cut into strips.  All this went into the pot, and simmered until the cabbage softened.

Vegetables for corned beef boiled dinner

Finally, brussels sprouts and sliced corned beef were distributed over the top and all heated together with the lid on for a few minutes.  Some small peppers were added for color.

Serve in bowls.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Corned beef boiled dinner

This recipe is #77 in the Baker's Dozen Challenge Countdown

Boiled Corned Beef

Pretty simple!  It comes with a packet of seasonings, and easy directions which are accurate, as it turns out.

Cook corned brisket of beef according to directions on the package.  Cover with water, bring to a boil, then simmer for 2 to 3 hours.  Adding the packet of spices is up to you - I always do.  You can individualize by using other spices instead, or by adding more of something than the amount provided.

When the meat is fork tender,  remove it, cool, and put away.  Before serving slice it against the grain.  If you want thin slices, be careful not to overcook, or it will fall apart as you slice it!

Boiled corned brisket of beef

The liquid, seasoned and salty already, is the start for "New England boiled dinner".  It will flavor all the vegetables cooked in it.

Corned beef is great in boiled dinner, salad with cold cuts, and reuben sandwiches.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Marinated Chicken Thighs on a George Foreman Grill

Lemon does wonders for chicken!  This extremely simple marinade improves chicken, no matter what you plan to do with it. Try it next time you barbecue!

Chicken thighs in a lemon marinade

2.25 lbs boneless skinless chicken thighs

1 cup water

1 tsp. salt
Juice of 1 lemon


Marinate for a day, chilled.

There were 10 thighs.  As our George Foreman Grill is a small one, we grilled twice, 3 pieces at a time. (The final four along with all the drippings and marinade and some tomatoes became spaghetti sauce, not shown here.)

Spray the grill with non-stick spray and plug it in.

Slice up an onion.  Arrange a layer of onion on the grill.  Arrange a layer of chicken over the onion, then another layer of onion over the chicken.  Lower the grill cover.

Give it a quick check after 2 minutes. If the top layer of onions are starting to scorch, turn them over.

Chicken thighs on a George Foreman Grill

After another 2 minutes, open the grill again and rearrange the pieces. (The small grill has hot spots and cooler spots; move the less done parts of the chicken into the hotter corners.)  Rearrange onions also as needed, then close the grill again. Cook for 2 or 3 minutes, then open the grill and turn all the contents over, replacing everything again so that the less done parts are on the hotter parts of the grill.

Open once more; this time remove and set aside the onions,  turn over the chicken again, and grill for 2 more minutes.

The chicken is ready to be served!  It took about 10 minutes, with all the adjusting, but less than that actual cooking time.  If you are grilling chicken breasts the time will be less.  Thigh meat is both thicker and denser than breast meat, but it has more flavor, and is less expensive as well.

If you want to take this recipe in an ethnic direction, you can add spices, herbs, or sauce in the last minutes of cooking or in some cases to the marinade.  Beware of sweet sauces, like barbecue sauce, on the grill because the sugar will scorch in a hurry.  A sauce like that should be a last-minute addition.

Grilled chicken thighs

To clean the grill:  My secret weapon for this chore is a stack of saturated paper towels in the hot grill.  Most of the stuck parts and grease will steam off immediately and run out into the drip tray.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #78 in the Baker's Dozen Challenge Countdown.

Easy Beef Stew

We had a still-slightly-frozen boneless beef chuck roast, and we wanted a substantial but bother-free dinner by evening.

Easy Beef Stew in a Slow Cooker

Recipe

Cut the roast into 4 pieces and push them all into a 2-quart crockpot with no other ingredients.  Meat in a crockpot normally produces so much liquid that water is not needed.

Start cooking on "high", and when it is bubbling, turn it to low.  Allow to simmer through the day.

About an hour before dinner, start some rice.

Then remove 1/3 of the cooked beef and drippings from the slow cooker to save for another use.  Cut the remainder of the beef into bite-sized chunks and returned to the pot. Turn it up to "high".

Add:

2 small cans of mushrooms with their juice
1 onion, chopped and sauteed

Then saute in a pan:

1 Tb oil
1 Tb rice flour

When it is honey-colored, stir in:

1 tsp paprika

and immediately begin to spoon liquid from the crockpot into the pan, stirring out the lumps.  When you have a thick, bubbling sauce, scrape it into the crockpot and gently stir.  Allow it to simmer on "low" for 15 minutes or more.

Optionally, a small amount of vegetables can be added, primarily for color.  Green peas, carrot shreds, or mini-peppers in red or gold would work well.  We added 1/4 cup of fried okra that we happened to have on hand.  Okra adds a unique slippery kind of thickening most familiar to us in gumbo.

Easy beef stew served over rice

Note that this stew has a reddish color that in most cuisines is produced by tomatoes.  However what we have here is not tomato but paprika, a Hungarian - Balkan technique that produces an entirely different and characteristic flavor.

Season to taste.  Served over medium-grain white rice.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #79 in the Baker's Dozen Challenge Countdown.

Vegan Minestrone

"Big Soup" or  "Minestrone",  prepared without meat or dairy.

Minestrone Soup in a Slow Cooker

We made vegetarian stock, and after straining out most of the stock for future use, we added a few fresh items to make meal-in-itself minestrone soup.  Several batches are shown in this photo set, no two the same.

What distinguishes "Vegetable Soup" from "Minestrone"?  Usually minestrone has a few beans and a few pieces of pasta in it, though not always, and vegetable soup can have those too.  Probably the biggest difference is whether you are having it in an Italian restaurant ... or in the kitchen of your Italian grandmother... or whether it is seasoned with oregano...

Here are some typical vegetables for a good potful of stock and minestrone:

Onion
Celery
Garlic
Carrot
Green pepper
Mushrooms

Tomato paste
Green peas
Parsley with stems

Dice and saute vegetables to bring out the flavor before adding tomato paste, peas, parsley,  and water.  Tomato paste (or puree, which is just tomato paste and water) are needed for richness, and mushrooms and peas are needed for the same reason. These foods are high in "umami", the subtle flavor that tells our senses that the food is satisfying. Fresh tomatoes, if wanted, can be added later.

Soup cooked earlier, with cabbage ready to be added.

Bring the soup to a boil, then lower heat and simmer until the vegetables are done.  Remove any portion of the broth that you want to save for use later as stock. Then add any, or all, of the following:

Cooked dry beans
Green beans
Kale
Cabbage
Brussels Sprouts
Parsley
Fresh tomato
Diced potato
Diced turnip
Diced rutabaga
Diced parsnip
Pasta*
Rice*
Seasonings

*Pasta and rice will continue to swell for as long as they are in water, so if you put them in the soup, eat it immediately.  Starches are better stored separately and then added to the soup just before serving.

Vegan Minestrone

At this point you have a hearty vegan soup.  Serve with crusty rolls or croutons.  If dairy is not an issue, the finishing touch is grated parmesan, to be spooned in at the table.  Or cheese toast, made from sharp cheddar and whole-grain bread, is the perfect accompaniment.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #80 in Baker's Dozen Challenge Countdown

Gluten-free Roux

Gluten-free roux made from rice flour, vegetable oil, and paprika.

"Roux" is the brown sauce that is used to thicken gumbo and other dishes typical of New Orleans.  Normally it is made with white wheat flour.  We have made a gluten-free version with rice flour, and have heightened the flavor with browned paprika.

Gluten-free roux just started

3/8 c. flour
2/8 c. oil
1 Tb. paprika
2 cups chicken stock (or water)

Mix oil and flour in a frying pan and brown over medium heat, stirring.  Brown the rice flour to medium honey shade - not as dark as you would brown wheat flour for roux.  Do it slowly, stirring, so as not to scorch.

Add paprika, stirring vigorously.  The paprika will immediately turn dark brown.  Liquid must now be added to stop the paprika from browning any more.

Add stock or water 1/2 c. at a time, stirring.  Lower heat.

Stir constantly while slowly adding liquid to prevent lumps.

When all the liquid is added, bring it slowly to a boil and cook, stirring, until the mixture is well thickened.

When it is done, the roux will be very thick.  It is now ready to be added to a recipe.

Roux, not quite done yet

Roux can be packaged in convenient quantities and stored in the freezer.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Baked Potatoes au Gratin

Make Cheese Sauce

Cook potatoes.  Firm, waxy potatoes, not mealy baking potatoes, are best for this dish.

Parsley buttered potatoes, left over

To cook potatoes, you have choices: whole or cut up, peeled or not peeled, microwaved or in a pot on the stove.  Or you can use leftover potatoes, as I did here.

Embed cooked potatoes in the sauce.   Pour the mixture into an oven dish sprayed with non-stick spray.  Strew shredded cheese over the top.  Bake, covered, at 350 for 20 minutes, then take off the lid to let the top brown.

Potatoes au Gratin

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Baked Macaroni and Cheese (Gluten Free)

Macaroni and Cheese (gluten free) with raw veggies

1. Prepare pasta.

2. Prepare sauce.

Stir pasta and sauce together and turn it out into an oven dish sprayed with non-stick spray.

Bake at 350 for 30 minutes...

... but if it's in the oven with something else, there is lots of leeway in this recipe. The oven can be hotter or cooler. Your dish can be uncovered all of the time or covered part of the time (but uncover at the end so the top will brown.)

For a good look and some discussion about variations, see this set on flickr, which shows two separate batches, both made with rice penne but with differences in the sauce and in the baking.

Baked macaroni and cheese is a good way to use up dairy products.  I'll use milk, buttermilk, plain yogurt, canned milk... whatever needs using.  And the same goes for the cheese!  Whatever needs using up.  The dish will turn out different every time and always delicious.


This recipe is # 81 on Baker's Dozen Challenge Countdown.

Rice Pasta

For someone who loves pasta and can't safely eat it any more, rice pasta is a great blessing.  Welcome back, comfort food!  Macaroni with Cheese is better than ever.

Rice Penne with Butter

There are various brands and blends. As we are focusing on rice now, we have bought "DeBoles" brand which is made entirely from rice.  In the small print we see that DeBoles is a division of the Hain Celestial Group.  We have the product in two forms, spaghetti and penne.  (Other shapes are available but not at Walmart.)  Note that each box contains only 8 ounces. The typical package of durum wheat spaghetti contains twice that.

Rice pasta is an acquired taste, but only because it doesn't taste, as one is expecting, like wheat.  I now like it as well as I do wheat pasta, because it is tender and has a delicate flavor.

Start with:

Large potful of boiling salted water

Pour in the pasta, stir, and allow the water to return to a full boil.  Then turn it down so that it continues to boil but not violently.  Do not cover the pot.

Rice pasta requires close watching as you boil it, because it is a bit too easy to go from underdone to overdone!  Test often for doneness.  You'll notice that rice pasta emits a lot of starch into the water. As soon as the pasta is done, but still firm, drain off the hot water and then add cold water to the pot in which to rinse some of the starch off of the pasta.  (If you have drained by pouring it all through a colander, return the pasta to the pot to rinse.)  Cold water will also stop the cooking so it doesn't become overdone.  Swish it around a bit and drain again.

Your pasta is now ready to serve or to use in a recipe.  I usually add a small amount of oil to the cooked pasta if it isn't used right away to stop it from sticking together.

If your intention is to make oven-baked macaroni and cheese, it's better to take the pasta off of the heat when it is still slightly underdone as it will of course cook more in the oven.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Cheese Sauce (Gluten Free)

Basic cheese sauce for baked macaroni and cheese, baked potatoes au gratin, or for any vegetable au gratin.  There are many such recipes; I like this one because it is easy to learn and to remember: 2+2+2+2+seasonings.  That's it!

Cheese Sauce

2 Tb. butter
2 Tb. flour
2 Cups milk
2 Cups grated cheese

We are using rice flour, as we are cooking for someone who has gluten intolerance.  Otherwise, ordinary wheat flour is fine.

Melt butter in a pan. Stir in the flour, and continue stirring until the mixture is hot and bubbling throughout.  Slowly add milk, stirring so that lumps do not form, and continue heating and stirring until the sauce is thickened.  Lower heat and stir in 2 cups of grated cheese, stirring so that it melts and becomes smooth.

It's an easy sauce, and possible variations and additions are many.  Use things up: buttermilk, canned milk, even plain yogurt.  Any sort of cheese that needs using up, grated.  Flavor with parsley, pepper, paprika, cayenne, or any spice that goes well with the other ingredients in the meal.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

White Sauce (Gluten Free)

Many sauces are made by addition of other ingredients to basic white sauce. it is normally made with white wheat flour, but it can be made gluten-free with rice flour.

White Sauce

2 Tb butter
2 Tb flour
2 cups milk

Melt butter in a pan.  Add flour, mix well, and heat until all of it is bubbly.  Add milk slowly, stirring.  Continue to heat and stir until sauce thickens.  Salt, pepper, and other seasonings can be added, depending on what will be encased in the sauce.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Collard Greens

Collard Greens with cheese, rice crackers, and hot sauce!

Wash fresh collard greens at least 3 times!

Strip out the stems and wash the leaves
Push collards down into a large pot
Add oil:  1/4 cup for a soup kettle size pot
Add 1-2 tsp. salt

Cover and cook on low for 2 hours. The greens will be much reduced in volume!

Serve as a main dish, with cheese or another protein food on the side.

Collards can be, and usually are, cooked with fatty, salty meat, such as bacon or ham hocks. While that isn't necessary, collards do taste much better when they are cooked with oil.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #82 in Baker's Dozen Challenge Countdown

Steamed Okra

Insert steamer into a pot.  Add water, making sure that the water level is below the bottom of the steamer.

Put fresh okra into the steamer and cover.  Steam only a few minutes, because overcooked okra is slippery stuff!
  Okra should be tender and still bright green.

Serve steamed okra hot, with butter.

Or serve it cold, with just a bit of vinegar and salt.

Dress with vinegar or lemon juice, oil, and salt and store okra in the refrigerator for a good addition to any salad.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Fried Okra

Fried Okra

"Fried Okra" covers a range of treatments.  It can be sauteed unseasoned, it can be battered and deep-fried, or anything in between.  I've never seen it fried whole, but can see no reason why not.  However, usually fried okra is sliced and the stem part discarded.

Fried Okra as a snack food is usually battered.  As a side dish, it's best (in my view) dredged in seasoned cornmeal so that the cornmeal clings but the okra is also visible.

For use in soup or gumbo, frying okra reduces the moisture and gives it a good flavor.  Once fried, it can be stored in refrigerator or freezer and used as needed.  A little bit of okra goes a long way in soup and in gumbo, because okra is famously slimy; without it, gumbo does not have the characteristic gumbo texture.  Okra has a wonderful flavor which, I suspect, is high on the "umami"  ("deliciousness") scale.

To saute:

Slice fresh okra and discard the stems
Add enough oil to a hot pan to coat the bottom
Add the okra
Reduce heat to medium and allow okra to brown slowly
Turn with a spatula and brown the other side

Alternatively, salt and pepper the slices, then dredge in cornmeal before cooking.

I've been told that frozen okra can be thawed, sliced, battered and deep fried and it comes out all right.  Never tried it though.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

Chicken and Egg Salad

Chicken and Egg Salad

3 cups coarsely chopped boiled chicken
3 stalks celery, diced
1 large dill pickle, diced
1/2 red onion, diced
 3 hard boiled eggs, diced
Mix all together, gently.
Salt to taste
Add mayonnaise to taste - 1/4 cup or more.
*Mayonnaise can be thinned with lemon juice for more flavor and less fat.

Chicken and egg salad is good in sandwiches, on crackers, in hollowed-out bell pepper, mounded onto tomato slices, and in a bowl all by itself.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #83 in Baker's Dozen Challenge Countdown

Chicken and Olive Salad

Chicken and Olive Salad

4 cups diced chicken
3 stalks diced celery
1/3 cup diced bell pepper
1 cup Italian olive salad

Mix gently and serve on lettuce as a salad or as a sandwich in a crunchy roll.

Olive salad is a New Orleans favorite.  A similar blend, giardiniera, hotter and with less olive flavor, is eaten in Chicago. Either would be fine, as would some third thing that is available wherever you live.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #84 in Baker's Dozen Challenge Countdown

Chicken Salad with Pecans

Chicken Salad with Pecans

Baked chicken, cold, cut up, about 3 cups
1 cup chopped celery
1 cup chopped sweet onion
1/2 cup toasted pecan pieces
Salt if needed
Dressing:
1/2 cup mayonnaise
large pinch coriander
1/2 tsp orange extract
Stir together, then toss into salad

Serve over lettuce and rice cake. Garnish with Dijonnaise.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #85 in the Baker's Dozen Challenge Countdown

Chicken Apple Salad

Another good chicken salad made from boiled chicken left after making stock.

Chicken Apple Salad

2 cups cut-up boiled chicken

1 apple, chopped
1/2 onion, chopped

1 stalk celery, chopped
salt

Dress with:

1/4 c. mayonnaise
2 Tb honey
Juice 1/2 large lemon
1/4 tsp. ground nutmeg

mix and pour over.

Serve with hard-boiled egg slices, lettuce, and tomato. Or whatever you like!

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This recipe is #86 in the Baker's Dozen Challenge Countdown

White Bean Salad

Marinate great northern beans in lemon juice, crushed garlic, onion, and olive oil.  Salt to taste.

Salad of marinated great northern beans heaped into a bell pepper

Spoon beans into a fresh bell pepper halved lengthwise.  Garnish with tomato and egg slices. Add a simple side, such as brown rice, for a quick and nutritious lunch.

To see a full set of photographs showing how this dish was made, go to this set on flickr.    (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).

This dish is # 97 in the Baker's Dozen Challenge Countdown