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Easy Eggs in a Cup

Recipes from 'The Cancer-Fighting Kitchen'

Ginger Ale with Frozen Grapes
Middle Eastern Chickpea Burgers

Easy Eggs in a Cup

1 tablespoon extra-virgin olive oil

1/2 cup finely diced red onion

1 teaspoon minced garlic

4 cups tightly packed baby spinach, washed and dried

Sea salt

Pinch of freshly grated nutmeg

1/4 cup crumbled organic feta cheese (optional)

4 organic eggs

Pinch of freshly ground pepper

Preheat the oven to 375 degrees.

Heat the olive oil in a sauté pan over medium heat, then add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and sauté for an additional 30 seconds, then stir in the spinach and a pinch of salt and cook until wilted and tender, about another 30 seconds. Remove from the heat and stir in the nutmeg.

Lightly grease 4 small ramekins with olive oil. For each ramekin, spoon in one-fourth of the spinach mixture, then sprinkle on 1 tablespoon of the cheese. Gently crack 1 egg on top of the cheese, then sprinkle the pepper and a pinch of salt over all 4 ramekins.

Bake for 12 to 14 minutes, until very little liquid remains and moves around when you shake the ramekins.

Let cool for 3 minutes, then run a knife or an offset spatula around the inside edge of each ramekin to loosen the eggs. Using your knife or spatula to help support the eggs, carefully transfer to a plate and serve immediately. Makes 4 servings.

Middle Eastern Chickpea Burgers

These chickpea burgers are similar to a Middle Eastern falafel. But the Americanized version of falafel usually resembles carnival food: they’re often deep-fried in some unhealthy oil. It makes me want to cry, because falafel done right is so delicious and nutritious. It’s all in the blend. Here, the secret ingredient is basmati rice, which holds the chickpea mixture together and creates a complete protein.

2 cups cooked chickpeas or 1 (15-ounce) can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 1/2 cups cooked brown basmati rice

3 tablespoons finely diced red bell pepper

1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.

Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4 -inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool. Makes 17 patties.

Ginger Ale with Frozen Grapes

Ginger is one of your best friends during chemo, both for its flavor and its tummy-soothing properties. The frozen grapes serve the same purpose as your basic ice cubes but also sneak a bunch of healthy minerals and phytochemicals into the brew.

4 cups water

2 cups sliced unpeeled fresh ginger

2 tablespoons freshly squeezed lemon juice

2 tablespoons honey

Frozen seedless grapes

Sparkling water

Mint sprigs, for garnish

Bring the water and ginger to a boil in a saucepan, then lower the heat, cover and simmer for 1 hour. Uncover and continue to simmer for 30 minutes.

Strain the infusion through cheesecloth and discard the ginger. Stir in the lemon juice and honey and let cool to room temperature.

For each serving, add 1/4 cup of the ginger syrup to a glass with frozen grapes, then fill the glass with sparkling water and garnish with a sprig of mint. Makes about 2 cups syrup.

– “The Cancer Fighting Kitchen Cookbook,” Rebecca Katz