Deviled Eggs

I’ve read that if you store eggs wide side up, and stir a bit while boiling them, the yolks will be centered.

By Alyssa McFarland (variation)

12 eggs

2 tsp. Dijon mustard

2-4 dashes Tabasco or other hot sauce (optional)

Salt, to taste

½ tsp. freshly ground black pepper

½ tsp. garlic powder (optional)

6 Tbsp. mayonnaise (use Hellman’s or Best Foods, “real” mayo)

Paprika for garnish

Place eggs in a pot full of cold water. Bring to a boil, reduce the heat and simmer for 13 minutes. Drain the eggs, rinse under cool water, and peel. Let cool in the refrigerator.

Halve the eggs lengthwise and scoop out the yolks. Put the whites on a serving plate, hollow side up. Place the yolks in a bowl and mash with a fork. Add the rest of the ingredients, except the paprika. Mix well.

Fill the hollows of the whites with the mashed egg yolk mixture. To make it look pretty, you can fill a cake decorating tool with the egg yolk mixture, and squeeze it into the whites.

Sprinkle tops with paprika.

If serving this at a potluck or party, remember it is only safe at room temperature for 2 hours.

Recipe: Roasted Sweet & Sour Sweet Potatoes

Roasted Sweet & Sour Sweet Potatoes

By Alyssa


1 Tbsp. olive oil

1 shallot, chopped

1 large sweet potato, cut into chunks

2 cups Broccoli slaw

Salt to taste

¼ cup pecans



2 Tbsp. olive oil

Juice of one lemon

1 Tbsp. honey

½ tsp. Dijon


Heat oven to 375 degrees F. Mix 1 Tbsp. olive oil with sweet potatoes and shallot and roast ten minutes. Stir sweet potatoes, and add slaw and salt.


Roast for 10 more minutes. Stir in pecans, roast for 5 more minutes.


Sweet potatoes should be soft and slaw and shallots should be slightly browned.


Stir in dressing and serve.

“Could savoy cabbage be the new kale?”

I just saw this headline in my email. Already have a recipe for that!

Sesame Roasted Savoy Cabbage

by Alyssa



About 3-4 cups chopped savoy cabbage

1-2 Tbsp. sesame oil

salt to taste



Heat oven (convection if possible) to 350 degrees F.

Mix the oil and cabbage in a baking dish and sprinkle with salt.

Bake for about 30 minutes, stirring once.

Keep and eye on the cabbage to make sure it doesn’t burn. Ideally, some of the edges will be browned but not black.

Serve as a side dish.


30 Days of New Foods: Day 23: Jackfruit

I heard that Jackfruit is sometimes used as a meat substitute, especially “Young Green Jackfruit,” and since my daughter is trying to be a vegetarian (and so am I, with slightly less commitment) I figured we should try this stuff. So I got a can at Central Market:









And found a recipe for Jackfruit Sweet Potato Curry. I left out the garlic and onions and kinda forgot to add the spinach, but I think it came out pretty good. My kid wouldn’t eat the sweet potatoes, but my husband thought it was alright. I think it’s worth getting another can.

The Jackfruit is the white part

Mold…Kill it Dead


We have these skylights in our house with wooden frames, and every spring for years I have been fighting the battle against fuzzy grey and black molds that spring up on the wood over the cool, damp winters. But now, I believe I have won the battle, because this is the first year the mold did not come back in full force.

Here is my technique for mold eradication:

1. If the mold is obviously occupying a third dimension in space (i.e. sticking up from the surface), vacuum or wipe up the mold with a cloth.

2. Mix Borax/water in a 1:10 ratio and scrub the mold with this solution using a scrubby sponge or wash rag. Let it dry.

3. Put a 3% Hydrogen Peroxide solution into a spray bottle and spray on the mold-plagued surface. Let it sit 10 minutes, then scrub.

4. Put straight white distilled vinegar in spray bottle with a few drops of tea tree oil. Spray this on and leave it on.

Spray the solution described in step 4 periodically to prevent mold.

Why use so many different substances? Because different molds get killed by different substances. So this technique is like a multi-pronged attack.

I believe the secret ingredient for my particular mold is tea tree oil, because in years past I did this procedure without it and the mold always returned.

Recipe: Cinnamon Red Hot Ice Cream

Photo of Cinnamon Red Hot Ice CreamCinnamon Red Hot Ice Cream

by Alyssa McFarland

2/3 cup cinnamon red hots, ground to powder in a food processor

½ cup sugar

2 cups heavy cream*

1 cup milk*

Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl of your ice cream maker, turn the machine ON and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.

* You can also use swap out the heavy cream for half and half, or exchange any of the 3 cups worth of milk products to a non-dairy milk, if you prefer.

Recipe: Roasted Pumpkin (or Squash) Seeds

Do you carve pumpkins around this time of year and throw away the seeds? Once you taste this recipe, you will likely be buying extra pumpkins and/or winter squash every year just to take advantage of the wonderful, yummerific and nutritious seeds they provide.


Seeds from one pumpkin or other squash, separated from the pulp

1-2 Tbsp. butter

2-3 Tbsp. Worcestershire sauce


Heat oven to 250 degrees F.

Spread the seeds out on a baking dish and add the butter. Put the dish in the oven and cook for a few minutes, until the butter melts. Remove the pan from the oven, add the Worcestershire sauce and stir to coat the seeds.

Cook for 45-60 minutes, stirring every 20 minutes or so. When done, the seeds should be browned but not burned, the sauce should be baked on, and the seeds should taste toasted.