Posts tagged ‘Mayonnaise’

NEW COOKBOOK: Adventures

I finally got my own copy of the America’s Test Kitchen Family Cookbook–my favorite Christmas present this year. We have loved eating their Classic Egg Salad, Aglio e Olio, and Baked Ziti.

And when our housemate turned 30 this year, and the cake I baked for her birthday turned out to be a total disaster, the cookbook saved that day with this recipe: Emergency Chocolate Cake.

I want to carry this book with me everywhere.

March 19, 2010 at 7:33 pm Leave a comment

AMERICAN MIDWEST: Deviled Eggs

I didn’t know that deviled eggs originated in the Midwest, just like me! We ate a dozen of these eggs during one of our Friday night get-togethers this last fall. This variation adds a surprising ingredient to the mix.

1. Boil and cool 6-7 eggs. Cut them in half and place the cooked yolks in a mixing bowl.

2. Create filling by combining the eggs yolks with:

3 TSBP mayonnaise
1/4 cup carrot puree
1/8 tsp salt
3/4 tsp mustard
dash of black pepper
dash of cayenne pepper

3. Squeeze the filling back into the patiently waiting egg whites. Sprinkle with paprika. Set them on the table and try not to eat all of them at once.

February 9, 2010 at 12:53 pm Leave a comment

NORTH AMERICAN: Ranch Dressing Substitute

For anyone who’s had to give up dairy and greatly misses their ranch dressing, here you go.

1 cup Vegenaise
1 cup plain soy yogurt
1 tsp dried parsley
¾ tsp black pepper
1 tsp seasoned salt
½ tsp garlic powder
¼ tsp onion powder
1/8 tsp dried thyme

Mix all ingredients together and enjoy.

October 17, 2006 at 9:11 pm Leave a comment

WORLD: Chickpea Spread

We just ate this for supper on rye bread (also from the discount grocer—gotta love that place).

1 16-oz. can chickpeas, drained and rinsed
1/3 cup Vegenaise
½ green bell pepper, finely diced
1 TBSP fresh lemon juice
½ tsp ground cumin

1. Mash the chickpeas coarsely (either by hand with a fork, or pulse on and off in a food processor until coarsely mashed—don’t puree).
2. Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas—one of my favorite cookbooks ever.

October 17, 2006 at 9:07 pm Leave a comment


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