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Chris Stewart

Chris Stewart's Public Library

23 Nov 09

Veggie Might: Golden Delight Egg Salad

  • Golden Delight Egg Salad
    serves 4 (approx. 2 tbsp/sandwich)

    2 whole eggs (hard boiled)
    2 egg whites (hard boiled, yolks removed)
    1 shallot clove, finely chopped
    2 tbsp fresh parsley, chopped
    1 tbsp mustard
    1 1/2 tbsp mayonnaise
    salt to taste
    fresh ground pepper to taste

    1) Place 4 eggs in pot of water. Water should be enough to cover eggs Bring to a boil over high heat. Boil rapidly for 15 minutes.

    2) Cool eggs in an ice bath for 15 minutes.

    3) Finely dice shallot and chop parsley.

    4) Chop eggs into desired sized pieces.

    5) Combine all ingredients into medium mixing bowl and stir until creamy.

    6) Serve on whole grain toast with spinach and tomato, or in a whole wheat tortilla. Blow the minds of your young relatives.

Cheap Healthy Good

  • Golden Delight Egg Salad
    serves 4 (approx. 2 tbsp/sandwich)

    2 whole eggs (hard boiled)
    2 egg whites (hard boiled, yolks removed)
    1 shallot clove, finely chopped
    2 tbsp fresh parsley, chopped
    1 tbsp mustard
    1 1/2 tbsp mayonnaise
    salt to taste
    fresh ground pepper to taste

    1) Place 4 eggs in pot of water. Water should be enough to cover eggs Bring to a boil over high heat. Boil rapidly for 15 minutes.

    2) Cool eggs in an ice bath for 15 minutes.

    3) Finely dice shallot and chop parsley.

    4) Chop eggs into desired sized pieces.

    5) Combine all ingredients into medium mixing bowl and stir until creamy.

    6) Serve on whole grain toast with spinach and tomato, or in a whole wheat tortilla. Blow the minds of your young relatives.

Recipe: No-Boil Chunky Cheese Lasagna | Apartment Therapy The Kitchn

"Chunky Cheesy Lasagna
Serves 10

10 dry lasagna noodles (not no boil)
1/2 - 3/4 pounds of ground turkey, beef, or meat substitute (optional)--cooked
1 28-ounce can crushed tomatoes
1 1/2 teaspoon sugar
1 onion--diced
1 small eggplant, zucchini, or summer squash--diced
1 red bell pepper--diced
1 package baby bella mushrooms or portabella mushrooms--diced
1 cup ricotta cheese
1/2 cup cottage cheese
2-3 cups shredded cheese (we prefer a blend of mozzarella, provolone, romano, and asiago)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 cup of water or chicken broth

Preheat oven to 400 degrees.

Mix all the chopped vegetables together in a large bowl and combine with all the spices. Taste a piece of eggplant or mushroom and adjust the spices if necessary--the mix should actually taste a bit too salty at this point.

Combine ricotta and cottage cheese together in a small bowl.

In a 9x13 casserole dish or baking pan, spread a light layer of crushed tomatoes and sprinkle 1/2 teaspoon of the sugar over the top. Arrange a layer of five noodles--you may have to break the last one a bit to make it fit into the rectangle. Spread half of the ricotta-cottage cheese mixture over the noodles. Then layer on half of the veggies and half of the meat. Finally layer on about one cup of cheese and half the can of crushed tomatoes. Sprinkle one teaspoon of sugar over the tomatoes. Repeat with another layer, reserving a bit of cheese for the topping.

Swish the water or chicken broth in the empty can of tomatoes and dribble evenly over the top of the lasagna.

Cover the lasagna with a double layer of tinfoil and bake for one hour. After an hour, check to see how done the noodles are and the onions are by poking with a toothpick or skewer and spooning out one of the onions. Re-cover and continue checking every 15 minutes until the onions taste just a bit under done. Uncover the lasagna and top with the reserved cheese. Bake uncovered for another 10-15 minutes or until the cheese is completely m

www.thekitchn.com/...l-chunky-cheese-lasagna-044410 - Preview

recipes

  • Chunky Cheesy Lasagna

    Serves 10



    10 dry lasagna noodles (not no boil)

    1/2 - 3/4 pounds of ground turkey, beef, or meat substitute (optional)--cooked

    1 28-ounce can crushed tomatoes

    1 1/2 teaspoon sugar

    1 onion--diced

    1 small eggplant, zucchini, or summer squash--diced

    1 red bell pepper--diced

    1 package baby bella mushrooms or portabella mushrooms--diced

    1 cup ricotta cheese

    1/2 cup cottage cheese

    2-3 cups shredded cheese (we prefer a blend of mozzarella, provolone, romano, and asiago)

    1 teaspoon salt

    1 teaspoon chili powder

    1 teaspoon dried basil

    1 teaspoon dried thyme

    1/8 cup of water or chicken broth



    Preheat oven to 400 degrees.



    Mix all the chopped vegetables together in a large bowl and combine with all the spices. Taste a piece of eggplant or mushroom and adjust the spices if necessary--the mix should actually taste a bit too salty at this point.



    Combine ricotta and cottage cheese together in a small bowl.



    In a 9x13 casserole dish or baking pan, spread a light layer of crushed tomatoes and sprinkle 1/2 teaspoon of the sugar over the top. Arrange a layer of five noodles--you may have to break the last one a bit to make it fit into the rectangle. Spread half of the ricotta-cottage cheese mixture over the noodles. Then layer on half of the veggies and half of the meat. Finally layer on about one cup of cheese and half the can of crushed tomatoes. Sprinkle one teaspoon of sugar over the tomatoes. Repeat with another layer, reserving a bit of cheese for the topping.



    Swish the water or chicken broth in the empty can of tomatoes and dribble evenly over the top of the lasagna.



    Cover the lasagna with a double layer of tinfoil and bake for one hour. After an hour, check to see how done the noodles are and the onions are by poking with a toothpick or skewer and spooning out one of the onions. Re-cover and continue checking every 15 minutes until the onions taste just a bit under done. Uncover the lasagna and top with the reserved cheese. Bake uncovered for another 10-15 minutes or until the cheese is completely melted and a bit brown.

One-Bowl Microwave Macaroni and Cheese

"One-Bowl Microwave Macaroni and Cheese
serves just one

1/2 cup macaroni pasta
1/2 cup water
1/2 teaspoon salt
1/4 cup milk, any percent
1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)

Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.

Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.

Optional Add-Ins - Add any of these along with the milk and cheese. Diced onions, diced peppers, diced tomatoes, leftover meat (shredded or cubed), a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika."

www.thekitchn.com/...ave-macaroni-and-cheese-094006 - Preview

recipes

  • One-Bowl Microwave Macaroni and Cheese

    serves just one



    1/2 cup macaroni pasta

    1/2 cup water

    1/2 teaspoon salt

    1/4 cup milk, any percent

    1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)



    Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.



    Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.



    Optional Add-Ins - Add any of these along with the milk and cheese. Diced onions, diced peppers, diced tomatoes, leftover meat (shredded or cubed), a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika.

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