In the kitchen, creativity knows no bounds. With a little imagination and the right ingredients, you can transform a simple meal into a culinary masterpiece. Today, we’ll dive into ingredient versatility and discover how a handful of everyday items can be used in various ways to create an array of mouthwatering dishes.
Eggs
Eggs are a staple in most kitchens, and their versatility knows no bounds. Start your day with a fluffy omelet filled with sautéed vegetables and cheese. For a quick lunch, whip up a protein-packed egg salad sandwich using hard-boiled eggs, mayo, mustard, and fresh herbs. Craving something more elegant? Prepare a classic quiche with a buttery crust and a filling, whether spinach and feta or bacon and cheddar. We love this easy quiche recipe from Well Plated by Erin.
Ingredients:
- 10 oz frozen chopped spinach, thawed
- 1 refrigerated pie crust
- 5 large eggs
- ¾ cup milk
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp hot sauce (optional)
- 1 cup diced cooked ham
- ¾ cup cheese such as Gruyère or white cheddar, diced
- 2 green onions, finely chopped
Instructions:
- Preheat the oven to 375° F. Place thawed spinach in a colander and squeeze out as much liquid as possible. Set aside.
- Blind bake crust. Place pie dish on a baking sheet and bake for 3 minutes. Remove from the oven, prick all over with a fork, then return to oven and bake until lightly golden, about 10 minutes. Reduce oven temperature to 350° F.
- In a large mixing bowl, whisk together eggs, milk, salt, pepper, nutmeg, and hot sauce.
- Squeeze and blot more water from spinach (you want it as dry as possible), then scatter it evenly over the bottom of blind-baked crust. Sprinkle ham, cheese, and onion over top of spinach.
- Carefully pour egg mixture over top.
- Bake quiche on baking sheet until a knife inserted 1 inch from the edge of the crust comes out clean, 40-50 minutes. If crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let sit 5-10 minutes, then slice and serve.
Chicken Breast
Chicken breast is a blank canvas that lends itself to countless flavorful creations. For a Mediterranean twist, grill or bake chicken breast and serve it on a bed of couscous accompanied by a refreshing Greek salad. Alternatively, shred cooked chicken and toss it with barbecue sauce for mouthwatering pulled chicken sandwiches. You could also marinate thinly sliced chicken in soy sauce, ginger, and garlic, then stir-fry it with colorful vegetables for a delicious Asian-inspired dish. We love this almond chicken stir-fry dish from Today.
Ingredients:
- 2 Tbsp cornstarch
- 2 Tbsp lite soy sauce
- 2 Tbsp water
- 3 cloves garlic, minced
- 1 pound chicken breast, thinly sliced
- 2 oz raw almonds, slivered
- 3 Tbsp peanut or canola oil
- 3 Tbsp each green onion stalks, thinly sliced
- 2 Tbsp large carrots, peeled, thinly sliced diagonally
- ½ Tbsp red bell peppers, thinly slice
- 10 oz broccoli florets, separated
- ¼ cup oyster sauce
- ¼ cup low-sodium chicken stock or water
Instructions:
- In a bowl, combine soy sauce, cornstarch, water, and garlic; stir well.
- Add chicken and stir to coat. Allow to marinate for 10 minutes.
- Meanwhile, in a large wok or pan, over medium heat, toast almond slivers until golden. Remove from pan and set aside.
- Over high heat, add oil to wok until very hot. Add chicken and stir-fry for 2 minutes.
- Add green onion and stir to combine.
- Add carrots, bell pepper, and broccoli florets. Cover and steam for 1-2 minutes.
- Uncover and add oyster sauce mixed with chicken stock. Stir to combine.
- Serve immediately.
Sweet Potatoes
Sweet potatoes offer a delightful blend of sweetness and earthiness. Baking them whole, then scoop out the flesh and mix it with butter, cinnamon, and a touch of maple syrup for a comforting side dish. Alternatively, slice sweet potatoes into rounds, season with paprika and salt, and bake until crispy for a nutritious alternative to French fries. For a hearty dinner option, try stuffing baked sweet potatoes with black beans, avocado, and a zesty lime dressing. Check out this roasted sweet potato recipe from A Couple Cooks.
Ingredients:
- 2 pounds sweet potatoes (about 4 medium)
- 2 Tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- Black pepper
Instructions:
- Preheat oven to 450° F.
- Dice sweet potatoes into ¾-inch cubes, leaving skin on. In a large bowl, mix sweet potatoes with olive oil, garlic powder, and kosher salt.
- Line a baking sheet with parchment paper and place sweet potatoes on top in an even layer. Bake about 25 minutes, until the cubes are tender and browned on the bottom (no need to stir).
- Serve warm.
Quinoa
Quinoa is a versatile grain that can be used in a multitude of recipes. Combine cooked quinoa with diced cucumbers, tomatoes, feta cheese, and a lemon vinaigrette for a refreshing Mediterranean salad. For a hearty risotto-style dish, cook quinoa in vegetable broth and toss it with sautéed mushrooms, peas, and Parmesan cheese. Quinoa also works wonders in homemade veggie burgers, adding a nutty flavor and delightful texture. We love this quinoa veggie burger recipe from Something Nutritious.
Ingredients:
- ½ cup uncooked quinoa
- 1 can (15.5 oz) cannellini bean
- ½ cup breadcrumbs
- 1 red bell pepper, finely chopped
- 3 carrots, peeled and chopped
- ½ white onion, diced
- 2 cloves of garlic, minced
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp hot sauce (optional)
- 2-3 Tbsp olive oil
- 2-3 Tbsp of your favorite BBQ sauce
Instructions:
- Bring ½ cup of quinoa and 1¼ cups of water to a boil in a small saucepan. Once boiling, reduce heat and let quinoa simmer for about 15 minutes covered or until water is absorbed. Once ready, set aside for 10 minutes, then fluff with a fork.
- While quinoa cooks, add 1 Tbsp oil to a large pan. Sauté carrots, peppers, and onion for 5 minutes until veggies soften. Add minced garlic and cook for an additional 2-3 minutes. Season lightly with salt and pepper.
- Once veggies and quinoa are ready, add rinsed beans into a bowl and gently mash into a paste while leaving some pieces whole. Add quinoa, veggies, spices, and hot sauce and mix well.
- Pour in breadcrumbs and combine until evenly incorporated.
- Form 6 large burgers with mixture and layer on a tray or cutting board while you heat pan.
- Brush each side of the burger with a light layer of BBQ sauce.
- Heat a large pan with 1 Tbsp of olive oil on medium heat. Place 3 burgers on at a time and cook on medium for 4-5 minutes, then flip for an additional 4-5 minutes until golden brown. Add 1 Tbsp of oil and repeat with remaining burgers.
- Serve with your favorite sides or bun.
Spinach
Spinach is packed with nutrients. Sauté spinach with garlic and olive oil, then use it as a flavorful bed for grilled fish or chicken. You can also add it to smoothies for an extra boost of vitamins and minerals. For a delicious twist on a classic, layer cooked spinach with ricotta and marinara sauce in lasagna rolls, then bake until bubbly and golden. We love this spinach smoothie recipe from Jessica Gavin.
Ingredients:
- 1 cup ice cubes
- 2 cups frozen pineapple chunks
- ½ cup frozen banana slices, about 1 medium banana
- 1 cup diced apple, cut into 1-inch pieces
- 2 cups baby spinach
- ½ cup nonfat plain Greek yogurt
- 1 cup unsweetened almond milk
Instructions:
- Add ice cubes, pineapple, banana, apple, spinach, yogurt, and almond milk to blender.
- Cover and process on medium for about 30 seconds, using the tamper as needed. Increase to high for 15-30 seconds until thick and smooth.
- Adjust with more almond milk if needed to reach the desired consistency.