Thursday, May 20, 2010

Martha Stewart's Favorite Egg Salad

Martha Stewart's Favorite Egg Salad

This recipe is adapted from Martha Stewart. I have my own version of a good egg salad sandwich, but have not been making it lately because I'm watching my cholesterol. My sister-in-law made Martha Stewart's version egg salad and it is now my favorite egg salad as well. Martha starts out with 10 hard-cooked eggs. She discards 8 of the egg yolks and replace it with one whole avocado. What a great idea! The avocado gives the richness and the creaminess to the egg salad after most of the egg yolks are discarded.

Avocado is a much healthier alternative to the egg yolks with essential nutrients, such as fiber, potassium, Vitamin E, B-vitamins and folic acid. Martha still keeps 2 of the egg yolks for flavor. I have already made this twice and really love it. The egg salad will keep for a few days without the avocado going brown which is another amazing thing. I like to eat this for breakfast, just toasting one multi-grain bread (5 grams of fiber) and spreading a portion of the egg salad on top and eat it like an open-face sandwich. So satisfying and delicious!

The next time I make this egg salad recipe again, I'm thinking of adding some fresh chopped chives and tarragon. I'm sure that will be good too.

10 hard-cooked egg whites (from large-size eggs)
2 hard-cooked egg yolks (from large-size eggs)
Half of a large-size avocado, mashed
Half of a large-size avocado, diced
3 tablespoons Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwich Spread (1.5 ounces)
1 tablespoon fresh-squeezed lemon juice (0.5 ounce)
1 teaspoon Dijon mustard (0.2 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, roughly chopped egg whites and egg yolks using a pastry cutter or two knives. Lightly toss in the mashed and diced avocado.

In a separate small bowl, combined the mayonnaise, lemon juice, mustard, salt and pepper until well blended, using a fork. Add the mayonnaise mixture to the egg mixture and gently toss everything together until combined, using a spatula.

Transfer to an airtight container and keep refrigerated.

Yield 6 servings, approximately 145 calories per serving (excluding bread)

Thursday, May 13, 2010

Sugar Snap Peas with Shitake Mushrooms

Sauteed Sugar Snap Peas with
Shitake Mushrooms

1/2 pound fresh shitake mushrooms, stems removed and thickly sliced
1 pound sugar snap peas, strings removed
1/4 teaspoon plus additional 1/2 teaspoon salt, separated
1 teaspoon chopped fresh thyme OR 1/2 teaspoon dried thyme

In a small saucepan. bring about 4 cups of water to a boil. Add the sugar snap
peas and bring back to a boil. Reduce heat to medium and continue to cook for about
2 minutes. Immediately drain and rinse under cold water several times to stop the cooking. Drain and set aside.

Meanwhile, heat about 1 tablespoon olive oil in a nonstick skillet over
medium-high heat. When skillet is hot, but not smoking, add the shitake mushrooms and 1/4 teaspoon salt. Continue to cook, stirring frequently, until mushrooms are golden brown and dry, adding more olive oil if needed.

Add the sugar snap peas, 1/2 teaspoon salt, and thyme. Continue to cook stirring frequently until sugar snap peas are crisp tender, about 2 to 3 minutes. Transfer to a serving dish.

Yields 2 to 4 servings

Wednesday, May 5, 2010

Roasted Asparagus

Roasted Asparagus

I love asparagus. My favorite way to prepare asparagus is either oven-roasting or grilling. Oven roasting brings out the sweetness and full flavor of the asparagus. Oven roasting is another one-pan cooking which makes prepping and clean up so easy. Forget about cooking asparagus in water or steaming. Once you tried these oven-roasted asparagus, you will never want to boil or steam again.

1 pound medium- to large-size asparagus, ends trimmed
1 tablespoon olive oil or garlic infused garlic oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 450 degrees. Position oven rack to the middle position of the oven.

Arrange asaparagus in one layer on a shallow-rimmed baking sheet. Drizzle with
oil and give asparagus a good toss using your hands to evenly coat the asparagus. Sprnkle salt and pepper over the asparagus and give another toss to evenly coat
the asparagus.

Bake for about 8 to 12 minutes, depending on thickness of the asparagus. Asparagus should be slighly wrinkled, a little browned, and fork tender, but not overcooked.

Yields 2 to 4 servings