Easter Brunch

*Sausage and Egg Fondue

*Roasted Red Potatoes with Paprika Butter and Parsley
3 lbs red new potatoes
1 Tbl extra virgin olive oil
1/4 cup (1/2 stick) butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped (a couple handfuls)
salt and pepper

Preheat oven to 450.  Cut potatoes in 2 inch pieces.  Place in roasting pan and coat very lightly with a drizzle of oil.  Roast 20 to 25 minutes, until just tender.  Melt butter in a small pan with paprika.  Transfer potatoes from oven to a bowl.  Pour melted paprika butter over potatoes.  Sprinkle with parsley and salt and pepper.  Toss to coat evenly.  

*Cranberry-Orange-Chocolate Scones

*Banana Bread

*Fruit

Eggplant and Tofu Stir-Fry

1  cup  long-grain white rice

• 1/2  cup  hoisin sauce
• 3  tablespoons  rice vinegar
• 1  teaspoon  cornstarch
• 4  tablespoons  canola oil
• 1  pound  firm tofu—drained, patted dry, and cut into 1-inch cubes
• 1  small eggplant (about 1 3/4 pounds), cut into 1/2-inch pieces
• 4  scallions, sliced, white and green parts separated
• 2  cloves garlic, chopped
• 1  red serrano or jalapeño chili, sliced
• kosher salt
• 1/4  cup  fresh basil leaves, torn

1. Cook the rice according to the package directions. In a small bowl, whisk together the hoisin, vinegar, and cornstarch.
2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate.
3. Add the remaining 3 tablespoons of oil to the skillet. Add the eggplant, scallion whites, garlic, chili, and ¼ teaspoon salt. Cook, tossing frequently, until the eggplant is tender, 8 to 10 minutes. Add the hoisin mixture, tofu, and scallion greens and cook, tossing gently, until the sauce is thickened, 1 to 2 minutes. Serve with the rice and sprinkle with the basil.

Breakfast Burrito from runners world

1 red onion, cut into small dice
1 small jalapeño, cut into small dice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
4 eggs mixed with a fork
Salt to taste
1/4 cup low-fat Greek yogurt
Juice of one lime
4 10-inch whole-wheat tortillas
1/2 cup shredded Monterey Jack or cheddar
1 avocado, cut into slices
1 cup salsa or pico de gallo

Sauté onion and jalapeño in olive oil. When onion is soft, add cumin. Add beans and stir. When beans are hot, add eggs and cook until fluffy. Season with salt. Mix the yogurt with lime juice and set aside. Toast tortillas over an open flame on the burner, or place under the broiler until they puff up. Lay out the tortillas and divide the egg-and-bean mixture evenly among the four tortillas. Top the eggs with an even amount of cheese, avocado, and yogurt. Roll and top with salsa or pico de gallo. Serves four.

Chicken Stir-Fry from runners world

Ingredients
2 tablespoons canola oil, divided
1 pound ground chicken breast
1 small onion, thinly sliced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 cups green beans cut in half
3 cups broccoli cut into 1/2-inch pieces
3 cups thinly sliced cabbage
1 1/4 cups thinly sliced shiitake mushrooms
3 tablespoons soy sauce
2 tablespoons sriracha (a hot chile sauce)
1 tablespoon rice wine vinegar or lime juice
3 scallions (green and white parts), sliced
1 bunch cilantro (about 3 cups chopped)
1/8 teaspoon salt, optional
1/4 cup chopped peanuts

Instructions
Heat a sauté pan over medium-high. Add one tablespoon oil, then add chicken. Cook until no longer pink. Remove from pan and set aside. In the same pan add remaining oil and onion. Cook till translucent (3 minutes). Add garlic and ginger. Cook 1 minute. Add green beans, broccoli, cabbage, and mushrooms. Cook till slightly tender (5 minutes). Add soy sauce, sriracha, and vinegar. Cook to reduce slightly (3 minutes). Return chicken to pan. Add scallions and cilantro. Turn off heat. Season with salt. Top with peanuts. Serves 4.

Beef and Bean Enchiladas With Sautéed Zucchini

Ingredients

• 2  tablespoons  canola oil
• 1  medium onion, chopped
• 1/2  pound  ground beef
• 1  15.5-ounce can pinto beans, rinsed
• 2  cups  grated Cheddar (about 8 ounces)
• 2  cups  enchilada sauce
• 8  6-inch corn tortillas
• 2  medium zucchini (about 1 pound total), thinly sliced
• kosher salt
• sour cream, salsa, and cilantro, for serving

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in the beans and 1 cup of the Cheddar.
2. Spread 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the beef mixture in the tortillas and place the rolls seam-side down in the dish. Top with the remaining cup of enchilada sauce and cup of Cheddar. Bake until the Cheddar is brown in spots, 10 to 15 minutes.
3. Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini.

Garlic Shrimp with White Beans and Tomatoes

1 pound medium peeled and deveined shrimp
4 tablespoons olive oil, divided
1 teaspoon pimenton (smoked paprika)
3 garlic cloves, minced and divided
1/2 teaspoon hot red pepper flakes
1 bay leaf, broken into pieces
1 14.5-ounce can petite-diced tomatoes, drained
1 tablespoon tomato paste
2 15-ounce cans white beans, drained
1 cup chicken broth
2 tablespoons chopped fresh parsley

Heat a large skillet over medium-high. Toss shrimp with 1 tablespoon oil and pimenton. Add shrimp to skillet; sauté 1 to 2 minutes; add half the garlic the last few seconds of cooking. Spoon shrimp into a bowl and set aside. Return skillet to heat; add 2 tablespoons oil, pepper flakes, bay leaf, and remaining garlic. Cook till garlic is golden, a few seconds. Add tomatoes; cook till most of the liquid evaporates, 2 minutes. Add tomato paste; cook till tomato mixture darkens. Add beans and broth; simmer till it's a thick stew, 5 minutes. Stir in shrimp and parsley; cook till heated through. Drizzle with remaining oil. Serves 4.