Egg Salad Sandwich

INGREDIENTS 6 HARD-BOILED EGGS, peeled 1/4 cup mayonnaise 1 Tbsp. fresh lemon juice 1 Tbsp. yellow mustard 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup finely chopped celery 1/4 cup thinly sliced green onions 8 slices rustic wheat bread 4 lettuce leaves Yields: 4 sandwiches NUTRITIONAL INFORMATION DIRECTIONS CHOP eggs. MIX mayonnaise, lemon juice, mustard, salt and pepper in medium bowl. ADD chopped eggs, celery and green onions; mix well. REFRIGERATE, covered, to blend flavors.(Makes about 2 cups egg salad.) SERVE on wheat bread with lettuce leaves. Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling. INSIDER INFO Super versatile, this classic egg salad is delicious served between two slices of toasted rustic wheat bread, stuffed into small tomatoes for an easy appetizer, or served in a lettuce cup for a low carb lunch. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Pressure Cooker Pot Roast

• 2 tablespoons vegetable oil
• 1 (3 pound) boneless beef chuck roast, trimmedpepper and salt to taste

• 1 (14.5 ounce) can beef broth
• 1 1/2 tablespoons Worcestershire sauce
• 3-4 cloves garlic
  
  
• 4 carrots, peeled and cut into bite-size pieces
• 4 large potatoes, peeled and cut into bite-size pieces

1. Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
2. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
3. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
   

Smoked Salmon Wrap

Smoked Salmon Lavash Wrap with Spicy Greens, Fresh Cucumber and Sprouts with Savory Lemon-Dill Cream Cheese Spread

(Makes 1 lunch portion)

Ingredients:

1 whole-wheat lavash

• Savory, Lemon-Dill Cream Cheese Spread (recipe below)

1 cup wild arugula greens, loosely packed

4 oz sliced, smoked salmon

¼ cup alfalfa sprouts

1 small Persian cucumber, sliced length-wise into thin matchsticks

Preparation:

-Place the lavash vertically in front of you, and spread the Lemon-Dill Cream Cheese spread over the entire lavash; next, sprinkle the arugula leaves into a neat row about 1” from the bottom of the lavash, and top with the sliced, smoked salmon; next, add the alfalfa sprouts over top, and finish off with the matchstick cucumber slices.

-Fold the bottom of the lavash over the ingredients, and continue to roll the lavash upwards, wrapping all of the ingredients fairy tightly. To store, you can cut the wrap in half diagonally and wrap each half in parchment paper, foil or plastic wrap and keep refrigerated until you're to eat; or, keep the lavash wrap whole and wrap in the parchment, foil or plastic wrap, keeping it refrigerated, and slice in half once you're ready to eat; serve with some reduced-fat, kettle-cooked potato chips or fresh fruit such as honey-dew melon on the side, if desired.

Savory, Lemon-Dill Cream Cheese Spread ingredients:

2 oz cream cheese

1 teaspoon mayonnaise

1 ¼ teaspoon lemon zest

1teaspoon lemon juice

1 tablespoon fresh, chopped dill

• Pinch salt/pepper

Preparation:

-Add all ingredients into a small dish and mix together thoroughly until well-blended; use immediately, or cover with plastic wrap and store in fridge until ready to use.

Barefoot Contessa Split Pea Soup

Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water



Directions
Watch how to make this recipe.
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

Easy Chicken and Dumplings

Ingredients

1

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

3

cups shredded cooked chicken (about 1 1/2 lb) 

1

can (10 3/4 oz) condensed cream of chicken soup

1/4 teaspoon poultry seasoning

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)

2

medium carrots, chopped (1 cup) 

3

celery ribs, chopped

Step

• 1In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
• 2On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
• 3Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Marinated Flank Steak

Grilled Marinated Flank Steak Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Marinating time: 2 hours
• Yield: Serves 6

My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.

Ingredients

Marinade Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak

Method

1 Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight.

2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.

3 Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.

 

How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.

Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.

4 When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

5 Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.

So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.

 

If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

Read more: http://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/#ixzz3p3rjzesx

Vinegar and Oil Coleslaw

Very simple first,

Ingredients
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons peanut or vegetable oil, eyeball it
1 sack, 16 ounces, shredded cabbage mix for slaw salads
1 teaspoon salt
Salt and pepper
Directions
Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.

Recipe courtesy of Rachael Ray

CATEGORIES: Cabbage Side Dish Slaw View All


Read more at: http://www.foodnetwork.com/recipes/rachael-ray/oil-and-vinegar-slaw-recipe.html?oc=linkback

Also simple

yield: 4 servings

prep time: 10 minutes

total time: 10 minutes

INGREDIENTS:

1 head green cabbage, thinly sliced or shredded
3 tablespoons white vinegar
1½ tablespoons vegetable oil
Pinch of granulated sugar
Salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Toss the sliced/shredded cabbage with the vinegar and oil, tossing to coat evenly. Add the sugar, salt and pepper and toss again to evenly distribute. Refrigerate until ready to serve.