Bacon Deviled Egg Salad

This is another of my “no leftovers for lunch” recipes.

I had a dozen eggs I’d been saving for a couple of weeks, wanting to make deviled eggs (since farm-fresh hard-boiled eggs are almost impossible to peel).  We had no leftovers for lunch the other day, so I decided to make the deviled eggs and eat them with a fresh salad using greens from our garden.  I also had some bacon in the fridge that needed to be cooked, and decided it would go well on the salad, too.

Unfortunately, the eggs were still too fresh to peel after cooking; in the end, I only had four eggs that weren’t a ragged mess.  I really had my heart set on deviled eggs, though, so I decided to just make it all into an egg salad.

And threw the bacon in for good measure.

It turned out great, and was much easier than slicing all of the eggs in half, scooping out the yolks, making the filling, and putting it all back into the eggs.  Best of all, it tasted just like deviled eggs.

With bacon.

And all was right with the world…at least during lunch.

Make the mayo yourself and take care your bacon and pickles have no undesirable ingredients like sugar or FD&C Yellow #5 (I used home-canned garlic dills), and this is Whole30 compliant.  Leave out the bacon and it’s vegetarian.

Bacon Deviled Egg Salad. All of the flavor of deviled eggs in an easy-to-prepare salad.  With bacon.

Click on the image to enlarge

Bacon Deviled Egg Salad
Serves: 8
Ingredients
  • 1 dozen hard-boiled eggs, peeled and diced
  • 1 cup mayonnaise, preferably homemade
  • 8 slices crisply cooked bacon, crumbled
  • 1/4 cup dill pickle, finely chopped
  • 1 tablespoon yellow mustard
  • 1/4 cup finely diced onion
  • 1 teaspoon Louisiana-style hot sauce
  • salt and pepper, to taste
  • Paprika for garnish (optional)
Instructions
  1. Place all of the ingredients in a large glass bowl except the salt, pepper and paprika; stir gently to combine. Season to taste with salt and pepper.
  2. Refrigerate for at least 30 minutes to allow the flavors to marry. Divide among 8 chilled plates with salad greens, if desired. Sprinkle lightly with paprika and serve.
  3. Nutrition (per serving): 443 calories, 40g total fat, 369.9mg cholesterol, 643.1mg sodium, 221.3mg potassium, 3.2g carbohydrates, <1g fiber, 2.4g sugar, 17.5g protein

Spring Onion and Thyme Vinaigrette

This is another recipe I threw together to use an ingredient – in this case, spring onions – that I have far more of than I know what to do with.

(Yes, I totally ended that sentence with a preposition.  So sue me.)

There’s always the lettuce too; there’s no way we can eat all off the lettuce in our garden, but we’re giving it the old college try and are having side salads with everything.

This particular salad had spring onions on it, along with a little julienned carrot and sliced sugar snap peas from the garden, and spring onions in what was a pretty tasty vinaigrette.  The thyme is from my garden, the raw honey is one that I picked up from our bee keeper guy at the farmers market last Saturday (the honey came from bees gathering almost exclusively from thistle – it is incredibly delicious, with wonderful, buttery undertones) and the spring onions are from our CSA.

Add in a good quality extra-virgin olive oil from California (California oils are less likely to be adulterated with rancid industrial seed oils), a nice red wine vinegar and some sea salt, and you have a really lovely, light-yet-flavorful salad dressing that comes together in a snap.

It would be quite good with shallots in place of the onion, as well.

Spring Onion and Thyme Vinaigrette. A light-yet-flavorful salad dressing that comes together in a snap.

Click on the photo to enlarge

Spring Onion and Thyme Vinaigrette
Serves: 8
Ingredients
  • 1 tablespoon very finely chopped spring onion
  • 1 tablespoon very finely chopped fresh thyme
  • ½ teaspoon raw honey (optional)
  • ¼ cup red wine vinegar
  • ½ to ¾ cup extra-virgin olive oil
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Stir together the onion, thyme, honey and vinegar in a small bowl. Drizzle in the olive oil in a thin, steady stream, whisking constantly, until all ingredients are combined and an emulsion forms. Season to taste with salt and pepper.
  2. Nutrition (per serving): 123 calories, 13.5g total fat, 0mg cholesterol, 1mg sodium, 7.2mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, <1g protein

Collard and Sweet Potato Hash

Good Monday morning everyone.  It’s been wild and wooly at the Sushi Bar over the last few days, but we seem to be settling down again (at least until the end of August, when The Big Move To College takes place).  I was worried I wasn’t going to have anything for you this week, but as luck would have it, I made a couple of things this weekend that are actually blog-worthy.

Yay, me.

This particular dish started out as something else entirely – I won’t tell you what, because I still plan on making it – but that doesn’t mean it wasn’t wonderful, because it was.  In fact, I was just thrilled with it – it is was just delicious.  A little on the time-consuming side, it takes about half an hour, but it’s not difficult by any means.

The collards are from our garden, and the garlic scapes from our CSA; I’m drowning in both right now, and needed to use them.  The ham was our last ham steak (we have a new pig coming at the end of the week), and the sweet potatoes…well, I always have a sweet potato or two on the counter, as well as a couple of onions.  They’re just kitchen staples in our house.  Since collards are such a hearty green, I chopped them fairly finely to cut down on the cooking time.  To cut down on the prep time, I ran the scapes through the food processor until they were finely chopped.

I topped the entire thing with two not-quite-hard-boiled eggs – that was something else that I didn’t plan on, since I was trying to soft boil them.  (Oops.)  But again, that doesn’t mean they weren’t delicious, especially topped with a little finely chopped dill.  You could top the hash with eggs over easy or poached eggs, as well.

If you make sure your ham has no added sugar or other undesirable ingredients and use the ghee, this is Whole30 compliant.  Leave out the ham, use vegetable stock and it’s vegetarian.  Leave out the ham, use vegetable stock and coconut or olive oil instead of the ghee or butter and it’s vegan.  Delicious and versatile; what more could you ask for?

Collard-Sweet Potato Hash. This rustic hash is perfect for brunch, but makes a delicious side dish, as well!

Click on the photo to enlarge

Collard and Sweet Potato Hash
Serves: 4
Ingredients
  • 4 tablespoons ghee or butter, divided
  • 1 small onion, thinly sliced
  • 3/4 cup finely chopped garlic scapes
  • 2 cups collard greens, finely chopped
  • 1 cup diced smoked ham
  • 1 pint chicken stock, preferably homemade
  • 2 small sweet potatoes peeled and cut into 1/2-inch cubes
  • salt and pepper, to taste
Instructions
  1. Heat 2 tablespoons ghee in a large, heavy skillet over medium-low heat. Add the onions and cook until soft and beginning to turn golden, about 5 minutes. Add the garlic scapes and continue cooking until the onions begin to caramelize, another 7 to 10 minutes.
  2. Add the collards, ham and chicken stock to the pan; reduce the heat to low. Cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. Remove the lid and increase the heat slightly and continue cooking until the liquid in the pan has mostly evaporated.
  3. While the collards are cooking, place the sweet potatoes in a pan of cold, salted water. Bring to a boil over high heat and cook for 3 minutes. Drain and rinse with cold water.
  4. Increase the heat under the skillet to medium high. Add the sweet potatoes and the remaining 2 tablespoons of ghee to the pan with the collard mixture and cook, stirring frequently, until the potatoes are tender and beginning to brown. Season to taste with salt and pepper.
  5. Serve hot or at room temperature.
  6. Nutrition (per serving): 280 calories, 16.8g total fat, 49.4mg cholesterol, 610mg sodium, 553.9mg potassium, 22.1g carbohydrates, 3.4g fiber, 6g sugar, 10.8g protein

Banana-Blueberry Muffins

Sorry there was no post yesterday; The Young One and I were attending something called Destination Kent (we’re there again today, as a matter of fact) – a requirement for all incoming Freshmen.  I simply didn’t have time to do anything else.  I probably wouldn’t have anything today if I hadn’t had such a hard time winding down last night.  Talk about information overload.

I have to tell you:  I am exhausted.  Running around a college campus in a pair of shoes you thought were comfortable until you spent 12 hours walking all over creation and back has a way of sapping your energy.  The crappy food didn’t help much either; something that renews my trepidation about what The Young One will eat while he’s there.  Let’s just suffice to say after 3 chocolate croissants, a glass of apple juice and a cup of hot chocolate for breakfast yesterday morning, the sugar crash that happened was of nearly epic proportions.  It was all the kid could do to keep from sliding out of his chair into a snoring heap on the floor during the “welcome” portion of yesterday’s activities.

Afterwards, we had a serious, if brief, discussion about the importance of making better choices for breakfast – especially since he’s not used to such carbage (to say nothing of not being a morning person under the best of circumstances).  Of course, Mom may just have to make sure he has a steady supply of vat-pasteurized, non-homogenized whole milk from a local dairy that grass-feeds their cows and treats like these to keep him full, happy and reasonably healthy.

The Young One is not the only younger member of the family whose diet I keep an eagle eye on, at least in my home.  I always keep fruit in the house for the preschool-age G Man; he doesn’t really get cookies, candy or other sweet treats at Meema and Papa’s house.  But the boy just adores fruit, and he’s especially fond of bananas and blueberries, so I always try to make sure to have some on hand.  On the downside to that, I sometimes have bananas slowly rotting on my counter – after all, there’s only so many bananas a little boy can eat during his weekly visits to the grands, and the rest of us have to really be in the mood to eat a tasty nanner.

It seems to be different if you put the tasty nanner in bread form, for these disappeared quite rapidly (which is why I try not to bake very often).  I whipped these together for our Sunday brunch one day some weeks ago, and since I didn’t want to wait an hour for a loaf of bread to be done, muffins it was.  The addition of the blueberries was rather inspired, if I do say so myself, lending the muffins a light, fruity flavor that was just delicious.

I have a feeling The Young One’s dorm room is going to become quite popular when care package time rolls around.

Banana Blueberry Muffins. Blueberries add a touch of light fruitiness to these gluten-free banana bread muffins.

Click to enlarge the photo

Banana-Blueberry Muffins
Serves: 12
Ingredients
  • 2 1/4 cups almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato flour
  • 1 heaping teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 3 large eggs
  • 2 large very ripe bananas
  • 3/4 cup coconut sugar
  • 4 tablespoons melted ghee
  • 1 tablespoon pure vanilla extract
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 F; generously grease the cups of a 12 serving muffin tin.
  2. Whisk together the flours, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you’re using a hand mixer), mix the eggs, bananas, sugar, ghee and vanilla on medium speed until well blended. Add the dry ingredients in three additions on low speed, mixing well and scraping down the sides of the bowl after each addition. Gently fold in the blueberries with a spatula.
  3. Divide the batter between the 12 prepared muffin cups and bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
  4. Place on a wire rack and allow to cool for 10 minutes before turning out the muffins. Allow to cool completely before serving.
  5. Nutrition (per serving): 249 calories, 14.2g total fat, 56.7mg cholesterol, 230.1mg sodium, 264.9mg potassium, 23.9g carbohydrates, 3.4g fiber, 11.7g sugar, 2.2g protein

Happiness Is A Welcoming Doormat

This week’s Spin Cycle is “Happy Happy Joy Joy.”  Gretchen tells us, “Considering we tend to be a cynical bunch around here, this one might be tough. Or not.”

Well, alrighty, then.

So, as my contribution, I give you a Father’s Day gift that made me happy as the gifter, and Beloved very happy as the giftee:

Doormat

Our new doormat.

What can I say?  Being cynical IS what makes some of us happy…

(Receiving influx of “unsubscribing” emails in five…four…three…two…)