Egg Salad

What to do with 18 farm-fresh eggs courtesy of the in-laws?  Make egg salad of course!

 {Egg Salad with Crackers--my favorite way to eat it}

{Mixing the egg salad together}

{Egg Salad Sandwich on Rye--the hubby's favorite way to have it}

One year ago: Lentil and Chickpea Salad

Egg Salad

Serves 8

Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 5 minutes

18 eggs, at least 2 weeks old (makes for easier peeling!)
4 oz ham, cubed (optional)
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoons relish
1 cup mayonnaise
1 teaspoon mustard

1. Place the eggs in a pan with enough water to cover them; turn the burner on medium.
2. Meanwhile, gather and prep the remaining ingredients.
3. Once water begins to boil, set a timer for 5 minutes.
4. After the time goes off, pour the hot water out and add cool water to the pan.  Allow eggs to cool before peeling.
5. Peel and dice eggs.
6. Mix all ingredients together until combined.
7. Season to taste with salt and pepper.
8. Refrigerate overnight for best flavors, but it can be served immediately.

To be quite honest, egg salad takes a lot of work because you have to peel so many eggs, but it makes for a quick and easy lunch or dinner served with some raw veggies.  I'm getting more eggs Saturday so I might make a variation on egg salad.  Anyone have any suggestions?

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Crushed Peas with Smoky Sesame Dressing

How many of you have fond memories of peas when you were a kid?  Not many, including my husband.  I was indifferent to be honest.  I haven't really had them any way besides steamed with butter or in a mayo-based pea salad.  However, when I saw this recipe for a healthy variation on a pea salad, I had to give it a try. 

{Crushed Peas with Smoky Sesame Dressing}

While I am at it, I'm knocking out a food challenge for a vegetarian soup or salad with No Croutons Required!!!

{Mixing dressing}

{Crushing peas}

Crushed Peas with Smoky Sesame Dressing
from smitten kitchen

Prep time: 15 minutes
Cook time: 3-5 minutes
Total time: 20 minutes

Makes 4 servings (main dish) or 8 (side dish)

1 pound peas, fresh or frozen then thawed
1/4 cup plain Greek yogurt
2 tablespoons tahini (sesame seed paste found in the Mediterranean section of most grocery stores)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 green onions, chopped

1. Steam peas until tender, about 3 minutes or longer if you want a softer texture.
2. Meanwhile, mix yogurt, tahini, lemon juice, water, cumin, and paprika together in a small bowl.  Add salt and pepper to taste.
3. Once peas have reached your desired texture, drain  and rinse in cool water until peas are cool.
4. Let peas set for about 10 minutes, shaking to drain excess water.
5. Place peas in a bowl and add dressing.
6. Stir to coat peas.
7. Chill in the fridge at least 4 hours up to overnight.
8. Serve topped with green onions and crackers, bread, or toasted pita.

This salad is not at all spicy due to the paprika; instead, the combination of paprika and cumin gave it a smoky flavor without the work!  This can be a main dish or side dish to another grilled or Mediterranean dish.  This salad was so easy to make too!

Have you ever given an ingredient a second or third chance to make it into your diet?  I have to be honest, I'm a bit excited to incorporate more peas into mine!

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Beef and Broccoli

Asian cuisine has to be my second favorite (behind Mediterranean/Middle Eastern).  I just love the flavors and how easy it is to create something new.  I have always loved Beef and Broccoli at Asian restaurants, so I created my own version! 

{Beef and Broccoli}

{Placing ingredients in the crock-pot}

{Complete this dish by thickening the sauce with cornstarch}

 {Serve over brown rice for extra healthy-ness!}

Beef and Broccoli

Serves 6

Prep time: 10 minutes
Cook time: 7 hours
Total time: 8 hours

1 pound beef, sliced into strips
1 cup plus 3 tablespoons beef broth, divided
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame seed oil
3 cloves garlic, minced
3 tablespoons cornstarch
2 pounds frozen broccoli, thawed
Cooked rice

1. Place beef in the bottom of a crock-pot.
2. Mix 1 cup beef broth, soy sauce, brown sugar, oil, and garlic together and pour over beef.
3. Cook on low for 6-8 hours or until beef is cooked.
4. Add broccoli about 1 hours before ready to serve.
5. About 15 minutes before service, drain all liquid from the crock-pot and place in a saucepan on the stove.
6. Heat liquid until steaming.
7. In another bowl, mix cornstarch and 3 tablespoons broth until combined.
8. Add cornstarch mixture to hot liquid.
9. Cook liquid until thickened, and then add back to crock-pot.
10. Serve immediately over rice.

It's too bad the hubby doesn't care much for Asian cuisine, but I can tell I am slowly converting him.  Take this dish for instance, he said "it's good" while when he first met, he would have said "what crap is this?!"  Plus, he loves to head to BD's Mongolian Grill on the occasion!  Slow persistence is what it takes to change someone's mind, my friends.

Have you ever changed your mind about a cuisine or a certain food?

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Sesame Ginger Dressing

TA-DA!!!

Welcome to the newly redesigned website!  I say website because if you look at the web address, it says www.agirleatsworld.com not agirleatsworld.blogspot.com!  I've taken the leap and bought the domain!  I feel so official!  I'm also getting business cards!  Woohoo!  

Anyway...  Back to the food!  My mom and I love, love, LOVE the Asian Salad kit from Taylor Farms, but Kroger was out one night!  So what do I do?  I buy a kit without the dressing and make it!  My dressing came out better anyway so it's the only way I eat this Asian Salad now!

{Sesame Ginger Dressing on an Asian Salad}

{Collecting all the ingredients}

{Pouring dressing over the salad}

{Ultimate ease--place everything in an AIR TIGHT container and shake!}

 {Yummy salad in under 5 minutes}

One year ago:  Fruit Baked Oatmeal

Sesame Ginger Dressing

Serves 4

Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes

1 bag Asian Salad mix
1/4 cup soy sauce
1/4 cup sesame seed oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon apple cider vinegar (can use rice vinegar)
1 tablespoon honey
Black pepper to taste

1. Place salad in a bowl.
2. In a measuring cup, add remaining ingredients.
3. Place dressing in a microwave and heat until honey is melted and incorporated about 1 minute.
4. Stir dressing together and pour over salad.
5. Serve immediately.

Has necessity made you create a favorite at home?  Did you love it?  I'd love to hear about it!

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