Wednesday, October 22, 2008

favorite new recipes! perfect for a PICNIC!

Curried Egg Salad!
from 101cookbooks.com


5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.
While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.
Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Serves 3-4

AND

Kidney Bean Salad!
from bread-and-honey.blogspot.com/


1 can of kidney beans, drained and rinsed.
1 medium-sized, ripe tomato, diced.
A handful of scallions, chopped.
1 small clove of garlic, crushed
Heaping teaspoon of stone ground mustard
A drizzle of olive oil
A splash of balsamic vinegar

Stir to combine rinsed beans, diced tomato, chopped scallions, and crushed garlic in a large bowl. In a smaller bowl, whisk together mustard, olive oil, and balsamic. Drizzle over bean mixture and stir to coat.

No comments: