3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Salad with Parsley Walnut Pesto

Chicken Salad with Parsley Walnut Pesto 

Serves 4-6 (can easily be doubled or tripled)
This chicken salad is good served buffet-style at room temperature, but it would be equally good tucked in mini pita or lettuce wraps, or piled in small phyllo cups or tart shells. The pesto itself would be great tossed with pasta or smeared on crostini with goat cheese or mozzarella.
For the chicken: 2 1/2 - 3 pounds boneless, skinless chicken breasts (about 6 breasts)
3 large garlic cloves, smashed

How to Cook Rice on the Stove

How to Cook Rice on the Stove

What You Need

Ingredients
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Equipment
Small (2-quart or so) saucepan with a lid
Stirring spoon
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rices have more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil in a small sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.