Recipes from Cook This, Not That
Cooking

Breakfast, lunch and dinner recipes from Cook This, Not That by David Zinczenko and Matt Goulding

Breakfast


Whole Grain Waffles with Ham and Egg

• 4 thick slices of Canadian bacon or deli ham
4 eggs 4 frozen whole grain waffles 2 tbsp maple syrup 4 tbsp shredded sharp Cheddar cheese Salt and black pepper to taste Parsley (optional)

How to make it:
Heat a nonstick skillet or saute pan over medium heat. Coat with a bit of olive oil cooking spray and cook the Canadian bacon or ham for a few minutes on each side, until well browned. Remove. Coat the same pan with a bit more spray and cook the eggs (two and a time, if you must; avoid overcrowding the pan) sunny-side up until the whites have set by the yolks are still runny.

In the meantime, toast the waffles. Top each toasted waffle with a slice of meat, a drizzle of maple syrup, a sprinkle of Cheddar, and the warm fried eggs. Season with salt and pepper and sprinkle with parsley (if using).

Makes 4 servings.


Lunch The Ultimate Burger

10 ounces ground sirloin 10 ounces ground brisket 1 tsp salt 1 tsp freshly cracked pepper 4 hamburger buns (preferably Martin's Potato Rolls), toasted 2 cups arugula 1/2 cup caramelized onions

How to make it:
Heat a grill or stovetop grill pan until hot. Combine the sirloin, brisket, salt and pepper in a bowl and gently mix. Form into four patties. Caution: Overworking the meat or packing your patties too tightly can make tough burgers.

Cook the burgers for two to three minutes and flip. Cook on the other side for another two to three minutes, until nicely charred on the outside but still medium-rare to medium within. (The center of the patty should be firm but easily yielding - like a Nerf football.)

After you remove the burgers, toast the buns briefly. Divide the arugula among the buns and top with the burgers and onions.

Makes 4 servings.

DinnerLoaded Pizza 12-inch Boboli whole wheat thin pizza crust 1 cup tomato-basil pasta sauce 2 cups shredded part-skim mozzarella cheese 15 slices turkey pepperoni 1/2 cup sliced onion • 1/2 cup chopped roasted red peppers • 1/2 cup chopped green olives 2 cloves garlic, minced 1/2 tsp red pepper flakes 1 jar (6 ounce) artichoke hearts, drained 1 cup fresh basil leaves (optional) How to make it:
Preheat the oven to 400 degrees Fahrenheit. Cover the crust with sauce and then cheese. Sprinkle with the pepperoni, onion, peppers, olives, garlic, pepper flakes and artichokes. 
Bake for 12 to 15 minutes, until the cheese is melted and bubbling. Top with the basil (if using) and serve immediately.

Makes 4 servings.
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