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)
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.
Roasted Sweet & Sour Sweet Potatoes
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.
I just saw this headline in my email. Already have a recipe for that!
Sesame Roasted Savoy Cabbage
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.
Yuba Noodle is a delicacy, apparently, made from the “skin” that forms on heated soymilk. It comes clumped together and when you cut it up (here I made strips about 3/4″ wide each), the layers tend to separate into something sort of like a noodle. Like tofu it is pretty flavorless until you add some kind of seasoning. I cooked mine with Tamari and some other stuff, using a meal kit from Munchery.
Here is the package:
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.