Easy Eggs Florentine with Baby Spinach and Goat Cheese

We have a lot of spinach in our garden right now.  My husband requested Eggs Florentine, and I found this very simple - yet very delicious - recipe.  Be sure to make more than one per person because they are quite tasty!

Easy Eggs Florentine with Baby Spinach and Goat Cheese

Ingredients

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Directions

Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Original link:

http://www.marthastewart.com/315483/easy-eggs-florentine-with-baby-spinach-a 

Creamy Parmesan-Garlic Quinoa

I was looking for a quick and tasty quinoa side dish, and this one did not disappoint.  Even Andrew liked it (and he hates quinoa).

By the way, for those who still have trouble with it, it's pronounced KEEN-wa.  :)

It's not in the recipe, but the original link has pictures of the quinoa dish served with sliced green onions.  It was a nice touch that I would recommend adding, so I put it in the recipe here.

Creamy Parmesan-Garlic Quinoa

Ingredients

1 cup quinoa

1-3/4 cups chicken broth (could use vegetable broth)
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 cup grated parmesan cheese

2-3 green onions, chopped

Directions

Rinse quinoa very well under cold running water in a fine mesh sieve then drain well and set aside.

Heat extra virgin olive oil in a small saucepan over medium heat then add garlic and saute until barely golden brown, stirring constantly (watch closely as it can go from golden brown to burnt very quickly!) Add quinoa then toast for 1 minute, stirring frequently. 

Add chicken broth then turn heat up to high and bring to a boil. Place a lid on top then turn heat down to medium-low and cook until nearly all the liquid has been absorbed and quinoa is tender, about 15 minutes. 

Stir in parmesan cheese.  Add chopped green onions. Serve.

Original link:

http://iowagirleats.com/2014/03/05/creamy-parmesan-garlic-quinoa/

Quick Three-Bean Chili

It's right there in the recipe - a quick cook chili.  This cooks up in 30 minutes or less.  And it's delicious.  We're big fans.

Quick Three-Bean Chili

Ingredients

2 tablespoons vegetable oil
3 slices of bacon, cut crosswise into 1/4-inch strips
1 onion, cut into 1/4-inch dice
2 jalapeños, seeded and cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chili powder
One 15-ounce can Great Northern beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
One 15-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
2 cups chicken stock or low-sodium broth
Kosher salt and freshly ground pepper
Chopped cilantro and sour cream, for serving

Directions

In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes.

Add the chili powder and cook over moderate heat until fragrant, about 1 minute. 

Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. 

Season with salt and pepper and serve with cilantro and sour cream.


Original link:
http://www.foodandwine.com/recipes/quick-three-bean-chili