Accents of pesto take this breakfast of organic eggs and organic pasta over the top.
By VICTOR E. SASSON
Poaching fish fillets or eggs in a covered pan allows you to serve breakfast or dinner in minutes.
For one thing, bottled pasta sauce or Mexican-style salsa serve as both a cooking medium and a dressing for your side dish of organic whole-wheat pasta, quinoa or brown rice.
If you make several servings of the side dish ahead, as I often do, that saves you even more time.
At dinner, a salad of pre-washed greens, such as Earthbound Farm Organic Spring Mix, and a glass of wine completes your meal.
Pesto eggs and pasta
I started with about 6 ounces of leftover bottled vodka sauce, one made without heavy cream; emptied it into a pan, added a little olive oil and covered it to heat it up.
When it was simmering, I cracked two organic eggs into the pan, turned the heat to medium and put on the cover again (a glass cover works best).
Meanwhile, I added 1 cup of 365 Everyday Value Organic Whole Wheat Fusilli from Whole Foods Market to a small pot of boiling water ($1.49 for 1-pound box).
The eggs were ready before the pasta, which took 8 minutes for al dente. (Ignore longer cooking times listed on the box.)
I removed the eggs to a plate, added Aleppo red pepper, drained the pasta, mixed it with the sauce in the pan and plated it next to the eggs.
I added a little refrigerated Basil Pesto from Costco Wholesale, which is also where the brown eggs came from.
What a great breakfast, especially eating the broken yolk over the pasta spirals.
|Wild-caught haddock from Iceland, which poaches in minutes in Mexican-style salsa, is paired with an organic red quinoa and kale blend with citrus and black pepper, above and below.|
Haddock, quinoa and kale
At Costco Wholesale in Teterboro, fresh, wild-caught fish fillets -- haddock, flounder and cod -- are inexpensive, and easy to cook in bottled Mexican-style salsas from Whole Foods Market.
I started with a 16-ounce jar of 365 Everyday Value Roasted Chipotle Salsa from Whole Foods ($2.69), emptying about two-thirds of it into a pan and adding the juice of a big, plump Meyer Lemon from Costco ($5.99 for a 4-pound bag).
I heated the sauce up under a cover; and cut up and seasoned the thin haddock fillets with a little sea salt ($8.99 a pound).
Meanwhile, in a non-stick pan with cooking spray, I heated up a frozen 10-ounce bag of Organic Quinoa & Kale Blend from Costco I found in the freezer (cooking time is 6 minutes).
When the sauce was simmering, I added the fish, and put the cover back on, setting the heat to medium high.
The fish was translucent in 5 minutes, but you can cook it longer, say 7 minutes.
|365 Everyday Value Organic Whole Wheat Fusilli in Organic Italian Herb Pasta Sauce, both from Whole Foods Market, with chopped organic kale and organic arugula.|
Fusilli with kale and arugula
I liked the fusilli with sunny side up eggs so much I decided to cook the rest of the 1-pound box with a 25-ounce jar of 365 Every Day Value Organic Italian Herb Pasta Sauce ($2.99) I bought in January at Whole Foods in Paramus.
I also had 5-ounce packages of Earthbound Farm Organic Arugula and Organic Kale (99 cents each at the International Food Warehouse in Lodi) that had a use-by date of Thursday, when I made the rest of the pasta spirals.
To the herb sauce, I added a drained can of Kirkland Signature Organic Diced Tomatoes, extra-virgin olive oil and seasonings, including some red-pepper flakes.
After draining the pasta and adding it to the sauce, I placed the chopped greens on top, and folded all of it together with a large cooking spoon.
This morning, I reheated some of the fusilli to enjoy with a freshly made egg-white omelet and sauteed spinach.
Almost everything I used for the three dishes was organic and contained no genetically modified ingredients (GMOs).