Saturday, June 18, 2016
Southwestern Egg Salad
1 jalapeño chile (roasted if you have it), seeded and minced
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1 handful cilantro, chopped
Place eggs in a saucepan with cold water to cover. Bring to a boil, then remove from heat, cover, and let stand 20 minutes. Drain and cover with tap water. Peel once cool enough to handle.
Cut eggs in half. Chop whites; place yolks in a serving bowl. Mash with a fork. Add jalapeño, sour cream, mayonnaise, Greek yogurt, cumin, salt, pepper and turmeric. Stir until creamy and well blended. Stir in cilantro and reserved whites.
Sunday, April 24, 2016
Monday, November 30, 2015
Post-Thanksgiving Salmon Chowder
1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes
Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.
Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers!
Monday, November 16, 2015
Moroccan Chickpea Chili
1 large onion, cut in medium dice
6 to 8 cloves garlic, minced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 tsp smoked paprika
1 14.5-oz can chopped tomatoes (optional)
1 tsp sugar
1/2 tsp salt (to taste)
1/4 tsp finely ground black pepper
5 ozs baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onions turn translucent. Lower heat if browning starts to occur. Add spices; saute 1-2 minutes, until fragrant.
Add tomatoes, chickpeas and their cooking liquid, broth concentrate, and sugar. Season with salt and pepper; stir well. Chickpeas should be just covered with liquid. Pressure-cook for 8 minutes on HIGH and let pressure release naturally, or simmer in a regular pot on low for 45 minutes. (Can also be made in a slow cooker. Transfer sauteed mixture to a slow cooker and proceed. Cook on LOW for 8 hours or until flavors are well blended.)
Remove soup from heat. Use a potato masher to mash some chickpeas right in the pot. Stir in spinach; heat through just until wilted. Season to taste with additional salt and pepper. Serve drizzled lightly with extra-virgin olive oil if desired.