Make the Most of Avocado Toast

Let’s talk dollars and sense.

Food fads crack me up. How does a particular food suddenly rocket to stardom and command outrageous prices at restaurants? Take avocado toast for example. As far as simple meals go, I enjoy it as much as the next person, but it didn’t have to become an expensive brunch offering at a chic bistro to get me to pay attention. My mother-in-law has been making it at home for 60 years. Well, we’re Californians, so what can I say? Avocadoes have always been pretty mainstream here, haven’t they?

Okay everyone, I understand that going out for breakfast can be a fun treat, especially if you haven’t been out for a while. Why not order something requiring a little more labor like eggs benedict or Belgian waffles? Cuz for my money, I would prefer to make my own avocado toast and eggs for $1.50 and spend the rest on a nice bottle of champagne. Who’s with me?

Can You Make an Effortless Benedict? You don’t have to be intimidated in the kitchen. I can help.

It’s Easy to Fry Fish At Home

In the mood for something crispy?

Looking for ideas on how to prepare fish fillets? I noticed a fish frying station at the market the other day, so although it’s not the method I prefer most, it seems to be a popular one. You don’t need a deep fryer. It’s simple to fry in a skillet.

When I asked my husband for suggestions on preparing the rockfish fillets I had bought, he said “breaded with panko and maybe seasoned with lemon and garlic”. Are you familiar with panko bread crumbs? They’re super crispy and don’t soak up a lot of oil. So if crispness is what you’re after, try them. I have been using a lot of lemons lately and decided to season with sumac instead. After tasting the dinner, my husband mentioned enjoying the lemon. So there you go. If you were wondering what sumac tastes like, it has a tart, lemon-like flavor. It’s a spice that is ground from berries and I often forget it’s in my cabinet. It’s delicious and I should really use it more frequently.

fried rockfish on a white plate. potatoes and fennel in a casserole dish. white wine in the background

Why don’t I fry fish more often? Probably because I use more dishes than other methods and end up slopping flour onto the counter, meaning more cleanup afterwards. But when I remind myself that it’s worth pleasing the darling guy who requested it, it’s not such a big deal. Here’s what you need:

  • a plate of flour
  • seasoning of your choice (salt, sumac and garlic powder are what I used)
  • beaten egg in a shallow dish
  • a plate of panko crumbs
  • a clean platter for the breaded fish
  • grapeseed oil (or other oil with a high smoke point)

Season the fish or the flour. Dredge the fish fillets one by one first in the flour, then the egg and then the panko. Put them on a clean plate until you’re ready to cook them. Preheat a skillet with grapeseed oil. Once hot, reduce heat to medium and add the fish fillets. Cook a couple minutes on each side until golden brown.

I served baked fennel and potatoes topped with parmesan as a side dish. Plated with Kalamata olives and capers, but they missed their photo opp. Oops! What else might you serve with this meal?

A reader previously asked about keeping left over fried fish crispy. As much as I often recommend making more than you need for one meal and repurposing leftovers, there are some things that simply lose quality after refrigeration. Fried fish is one of them. Make only the amount you intend to eat immediately. If you happen to have some left over, you can heat it up in the oven the next day, but don’t expect it to get very crispy. If you want some crunch, toast some bread instead and put the fish on a sandwich.

For another idea on how to prepare fish, read How to Quickly Poach Fish That’s Delicious.

Cooking Without a Recipe is Simple and Liberating

Practicing some basic food principles will simplify your life.

I like to think of myself as a problem solver. Not of complex mathematical equations or issues with technology, however. Leave that to someone else. I simply find great satisfaction in finding a practical solution to an everyday problem. For example, last week, after searching the internet and local repair shops, I was unable to find a suitable replacement weight or loader for the broken base of my halogen floor lamp. My husband suggested buying a new lamp until I enlightened him on the cost of such an item. The lamp is attractive and otherwise in good working order and I saw no need to purchase a new one just because he insists on rocking it around like a rock star with a microphone. Thankfully, youtube had a simple DIY suggestion: fill the base with Quikrete vinyl concrete patcher. Now it’s as good as new.

How about the time we didn’t have enough space to set up Michael’s drum set, so I had to get creative with storage solutions? Try hiding a bass drum when you’re short on closet space. Eventually I sourced a used end table with the appropriate dimensions to conceal the drum underneath. Dressed up with a few decorative elements, including painting with a stencil, I had a custom furniture piece that doubled as storage.

Why Am I Telling You This?

Because I began this food blog with the goal of helping those who weren’t used to cooking at home and needed some simple, practical advice. What are the solutions that help me simplify grocery shopping and daily meal prep while continuing to enjoy the process? You learn them all on this blog if you continue to read and subscribe. And in case you haven’t yet seen this video posted on my social media platforms, it will explain my basic approach:

Among my core principles are:

  • Shop strategically. Choose a day and time when the market is least busy and buy lots of fresh items that your family will consume within a reasonable amount of time. Always keep the freezer and pantry stocked with essentials that you can use to round out a meal and season it.
  • Free yourself from recipes. I believe in sharing inspiration and ideas for combining ingredients in new ways, not in precise measurements and detailed step by step instructions. Learn to develop your intuition in the kitchen and create something delicious with what you have on hand. It’s simpler than you might think and very liberating.
  • Work smarter, not harder in the kitchen. Set up your space in a way that makes sense for the way you use it. Prepare more than what’s needed for one meal so that you have quick, go-to elements at hand to create something new for a future meal.
  • Expand your palate/palette. Food is more enjoyable when you embrace variety. Whether that means trying new spices and cooking methods or experimenting with unfamiliar vegetables, you can learn to enjoy cooking. Anyone can learn to love vegetables. Sneak them in if you have to in order to get your family more accustomed to eating them.
  • Cherish mealtime. Make it a distraction-free event that the whole family enjoys because this is “where food brings us together”.

Simple 3 Ingredient Pasta Sauce

Anyone can cook this quick, fantastic meal.

When my husband was single, he learned to make a simple, but amazingly delicious pasta sauce using 3 ingredients. This is a guy who otherwise lived off of premade meals from the market. So if you want to know what to cook for dinner tonight that’s easy, this dish is for you! These days I tend to serve it with fish for extra protein and it never disappoints.

Mahi mahi and linguine with anchovy tomato sauce in a white bowl. A clove of garlic, tomato and bunch of parsley are in the background

What goes into this basic and very satisfying sauce?

  • 5 cloves of garlic, minced
  • 1 can of anchovies
  • 1 can of tomato sauce (15 ounces)

Okay, I start with olive oil in the skillet. So it’s 4 ingredients, but olive oil goes without saying, doesn’t it? Sauté the garlic in olive oil until golden. Add the anchovies while smashing with a spoon and slowly stir in the tomato sauce. Simmer while cooking the pasta. It doesn’t get any easier than this. If you want to add just a few more ingredients, read Pantry Pasta Perfection for inspiration.

What Goes With It?

While you could certainly serve it alone or with a salad, a simmering sauce like this is perfect for poaching fish while the pasta cooks. Pictured above, I used mahi mahi because it’s a medium flavored, firm textured wild fish that is readily available in the frozen section of my supermarket. These fillets took a total of 8 minutes to cook over low heat in the sauce, covered. Turn them over about halfway through when they start to look dry/opaque around the edges.

Are you building your confidence in cooking fish? You can see that it’s done when it flakes in the middle with a fork. See how the flesh is just beginning to separate there? Test it if you’re not sure and cook it longer if necessary.

This would be delicious with salmon or sea bass or whatever fish is readily available to you. Just be sure not to overcook it!

You Can Make Lentil Stew Without a Recipe

The possibilities are endless with lentils.

When a teenager, I expressed an interest in making lentil stew, so an older friend gave me a recipe that she liked. It called for saffron or curry powder and indeed it was delicious. The second time I prepared it, I decided to use basil and oregano instead. My friend firmly objected, “Nooooo!” Years later I was served a completely different version that contained only garlic, water and lemon juice. It was also tasty. When I told another friend about it, she also objected, “No, no, no, no.” I’m not sure why so many people seem to think there is only one way to prepare a particular food item and certainly you are allowed to have a personal preference. I find many different preparations desirable, which is why I don’t peddle recipes. Cooking without a recipe is so much more fun.

Usually I start by sautéing in olive oil: a combination of chopped onion, celery and carrots. If I have some potatoes, I might toss some of those in as well. Add some minced garlic and then some liquid: water, vegetable or chicken stock. Pour in as many lentils as you like, season with herbs or spices and let it all simmer until tender, about 25 minutes.

How should you season them? With saffron or curry powder? Sure. What about adding tomato, basil and oregano instead? Why not? (Tomato or any other acidic ingredient should go in at the end, BTW. Otherwise the legume may not get tender.) I always salt at the end too.

How thick should it be? I like a thick stew, so I use nearly a 1 to 2 ratio of lentils to liquid. But the version I had that contained only garlic, water and lemon juice was very thin, using less than a 1 to 4 ratio of lentils to water. It was also fantastic. So experiment and have some fun. I really don’t think you can go wrong with lentils. You can always add more liquid if it’s too thick and more seasoning if it needs it. Be sure to season with enough salt at the end and maybe hit it with some olive oil and parmesan or fresh herbs before serving. The possibilities are endless! For more ideas on lentils, Watch Lentils and Rice Partner for a Pantry Party.

Do you have a favorite preparation you would like to share? We would love to hear from you in the comments. Are you enjoying cooking without a recipe? Let us know and please share this post by clicking one of the links below.

Miso Probiotic Salad Dressing to Make You Sing

Incorporate more probiotic foods for a healthy gut.

Healthy homemade salad dressing is simple. Maybe you’ve been making your own for a while, but have gotten into a rut making the same one all the time. Why not shake things up a bit using miso paste? The umami flavor with probiotic properties will make you sing.

For a quick lunch portion for two, I usually crush a clove of garlic with a pinch of salt in my mortar with my pestle and then whisk the other ingredients in with a fork. For a larger amount, I might press the food processor into service. Either method works.

Basic Ingredients:

  • garlic
  • pinch of salt
  • shiro (white) miso paste
  • lemon juice or rice vinegar
  • olive oil

What are the proper proportions of ingredients? As I always say, experiment and taste along the way to see what you find appealing. I begin with a pinch of salt because it helps break down the garlic clove when crushing with a pestle. (But don’t overdo it because miso is already salty.) I might start with a tablespoon or so of miso and the juice of a small lemon and then drizzle a couple tablespoons of olive oil in while whisking. Taste and see what adjustments you would like to make.

What other variations might you come up with? Crushed ginger root is a nice addition, as is a bit of sriracha or soy sauce. Maybe a drop of sesame oil?

What should you put in the salad? What’s in your refrigerator? I think this is delicious with cabbage alone, but any number of ingredients pair well with this dressing. Toss it with some chicken or nuts for protein and maybe some leftover whole grains to bulk it up.

For more salad inspiration, read Salad Rules Are Made to Be Broken.

Lots to Love About Lamb Rib Chops

Lamb chops are versatile and easy to prepare.

Wondering how to cook lamb chops? You don’t have to prepare them the same way all the time. If mint jelly turns you on, that’s fine. But I prefer to eat things in a variety of ways. And lamb rib chops will never disappoint.

About an hour before I wanted to cook them, I took the lamb chops out of the refrigerator, patted them dry and rubbed them with:

  • grapeseed oil
  • crushed garlic
  • cumin
  • turmeric
  • coriander
  • dash of allspice
  • dash of cinnamon

Because I was taking this in the direction of the Middle East, I added some chopped dates to the turmeric rice that I reheated. And then I remembered I had some feta, so I sprinkled that on top of the carrots that I had simmered with minced ginger until fork tender.

Did I have a planned menu when I began? No, I looked into the refrigerator to see what I had and began to create. What do you think of my No Plan Meal Plan?

After searing the lamb chops for 3 minutes in a hot skillet, I turned them over and put them into a 350 degree oven for 5 minutes. Let them rest before serving.

Do you prefer a vegan meal, but you like the way this combination of spices sounds? Watch Lentils and Rice Partner For a Pantry Party instead.

One Skillet Bacon and Scallops

Invest in flavor, not labor to enjoy cooking without a recipe.

Ever had bacon wrapped scallops? They’re delicious, but I am not big on personally wrapping little bite sized portions of food. So here’s my shortcut: cook the bacon first and sprinkle it on top of the sea scallops. Done and done. Cooking without a recipe is that simple.

scallops, roasted potatoes, greens and mashed yams on a white plate with a fork. Red wine, garlic and orange napkin in the background

I keep bacon in the freezer, so it’s easy to cut off an inch after letting it sit out for about ten minutes. After chopping it up, I cooked it in a stainless steel skillet with a touch of grapeseed oil. I scooped the finished bacon out with a slotted spoon and let it drain on paper towels. This bacon was pretty lean and I didn’t cook very much of it, so the fat that remained in the skillet was just enough to cook the scallops in.

Make sure you dry your scallops well before seasoning and putting them into the hot skillet. You want them to sear, not steam. They only take a couple of minutes to cook on each side over high heat. They should release easily from the pan when they’re ready to turn over. Be sure not to overcook them so they remain tender. These are the basic principles for cooking scallops without a recipe.

Let the scallops rest on a plate while you pour some white wine into the skillet and scrape up all the brown bits as it reduces. You could pour that over the scallops if you want to or top one of your side dishes with it. Finish with a drizzle of truffle oil if you like. Are you hungry yet?

What will you serve with your seared sea scallops? How about turning a Caesar Salad into an entrée by topping with scallops? Learn How to Make Legendary Caesar Salad next.

Strong to the Finish ‘Cause I Eats Me Spinach

Are you eating 30 different plants per week?

I am always looking for ways to eat more vegetables. The simplest preparation is often the best. But what do you do if someone in your family objects? Find a way to sneak them in such as in these chicken spinach enchiladas. It’s a simple way to learn how to eat more vegetables when you don’t like them.

Realizing I had some spinach that needed to be eaten, I asked a reader what I should do with it. She suggested stuffing mushrooms or chicken breasts with it. Although that sounded delicious, I didn’t have either of those items on hand. I did, however, have some leftover chicken pieces in the freezer. So I was inspired to pair that with the spinach inside enchiladas. With enough sauce and cheese, I’m sure you could get even the pickiest eater to eat these.

Enchiladas with roasted broccoli and carrots on a white plate

Bonus points if you get your fussy eaters to eat broccoli and carrots too. I decided to roast them in the oven with chopped garlic until fork tender while the enchiladas were baking. What else might you season them with? I simply sprinkled everything with green onions at the end.

chopped spinach, carrots and broccoli florets on a wooden board with half a red onion. Mortar and pestle in background with small light blue bowl and aluminum caddy filled with bottles of vinegar and oil

Do you get excited about the variety of colors in vegetables like I do? I keep reading that eating 30 different plants per week contributes to a healthy gut microbiome. This is part of why I don’t necessarily tout nutrients of one particular vegetable over another. Variety is key. How many plants are you eating per week? I can help you learn how to eat more vegetables when you don’t like them.

Preparing the Enchiladas

I sautéed the chopped spinach in olive oil with chopped red onion just until wilted and then tossed the chicken pieces into the skillet. After pouring a little green enchilada sauce into a glass baking dish, I put a slice of swiss cheese on each soft corn tortilla before adding the chicken/spinach mixture and rolling the tortilla, placing seam side down into the casserole dish. I topped with sauce and grated cheddar cheese before baking 30 minutes at 350.

These were delicious and Michael didn’t even notice the spinach until I told him what was inside. I don’t really like taking pictures of bites of food, but here’s one just so you can see what the inside looked like:

Two enchiladas with roasted broccoli and carrots on a white plate surrounded by orange napkins. One enchilada has been cut into with a knife and a bite sits on a fork

For a simple shortcut and tips, please read The Whole Enchilada Two Ways. Which vegetables would you like to serve more often in your household?

It’s Easy to Put Meal Prep On Autopilot With Chicken

Stock fresh veggies and a pantry and you will always find new inspiration.

Sometimes we want to put meal prep on autopilot. How do I do that? Roasting a chicken is a hands off way to get started and ensure that I have protein for multiple meals later in the week or even further into the future if I put some in the freezer. I find 425 degrees for an hour and half to be just about right for a 4-5 pound bird. Pat it dry and sprinkle with seasoned salt before roasting. Simple meals don’t get any easier than that.

Near the end of cooking, I returned to the kitchen to decide what else I would add to create a meal. Yes, it had been a long day and I didn’t feel like expending much effort in the kitchen. Putting a pot of water on to boil for pasta seemed like a good idea. What would be refreshing on such an occasion? Lemon, I decided. The very fragrance banishes the cares of the day, doesn’t it? Taking a lemon out of the refrigerator, I perused the vegetables available. Which vegetable would be good with lemon and chicken? I contemplated cauliflower or broccoli and decided they would be equally delicious, but green broccoli would look nicer with white pasta. So that was that.

What else would I put into the pasta that would complement the other elements of this meal? Beginning with sautéing some crushed garlic in olive oil, I then smashed a drained can of anchovy filets into the pan. Don’t knock it if you haven’t tried it. It’s a delicious umami flavor boost. After adding some dry white wine and letting that reduce a bit, I added the lemon juice and broccoli florets to let them cook until crisp tender. Sprinkled with a little parsley and pepper to serve.

Badda bing, badda boom. Dinner was ready and it didn’t require much effort at all. Taking the pictures was a bit more taxing, so pardon me if they aren’t perfect.

Ingredients for Pasta Sauce:

  • olive oil
  • garlic
  • anchovies
  • dry white wine
  • lemon

The main thing is to be aware that cooking without recipes is just a matter of combining ingredients on hand in a way that makes sense to you and your palate. Make sure you always have a variety of fresh vegetables, proteins and pantry staples on hand. They provide the basis for an infinite number of simple meals. How do you put meal prep on autopilot?

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