I love hard boiled eggs. They are a great source of protein and just plain delicious! Whether you boil them or bake them (325 degrees for 30 minutes) I am sure that we will all be rolling in hard boiled eggs by next weekend! After the baskets and the egg hunts, what are we to do with all those eggs?
1)Deviled Eggs! This is the most common hard boiled egg recipe. Peel, cut in half, scoop out the yolk. Mix with mayo, salt, pepper, a little mustard and paprika. Put the mixture back into the whites. There are many variations but this is the basics.
2)Egg Salad Sandwiches: Chop up the eggs, mix with mayo and mustard. Add celery, paprika, salt and pepper. Put on your favorite bread!
3)A regular salad (Cobb style) is a perfect use of hard boiled eggs. Lettuce, bacon, chopped eggs, tomatoes, cheese, carrots and what more do you need?
4)Spring Asparagus that has been lightly blanched. Then top it with chopped egg with a splash of vinegar along with salt and pepper. The crispness of the asparagus with a touch of fat and acid is just decadent.
5) A shredded brussel sprout salad. You can either shred the brussel sprouts or peel the leaves. Then lightly saute them (with bacon if you like) then pull it off the fire. Add it to chopped eggs, slivered almonds, corn and season it with salt and pepper! A yummy and great way to eat brussel sprouts!!!
There are my 5 ways. What recipes do you have to utilize hard boiled eggs? Share the links!!!
Ok, originally this was posted on some Utah based Gluten Free site but I can’t find it anywhere. I have just seen different versions of this blend. This is the one I have used and liked so far. A big reason I love so much is that you can pick up almost all the materials (not brown rice flour) at the Asian market for cheap, relative to other gluten free things;).
3 cups white rice flour
3 cups brown rice flour
2 cups potato starch (not flour)
1 cup tapioca starch
I get the white rice flour for 99 cents a pound, potato starch, and tapioca starch for $1.49 a pound (I think) all at the R&N Market at Cedar and Herndon but any local Asian market where you are at should the best prices. Then I got the Bob’s Red Mill Rice Flour Brown, 48-Ounce (Pack of 4) for $21.68 (which is a lot of brown rice flour).
Matthew 5:13 “You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled by men.”
Salt has always been a treasured ingredient. It brings preservation and taste! But now we have so many salt choices! When would you pick one over the other? Well, I can’t answer that question definitively but I can give you some basic guidelines to make the most of your ingredient and your money!
We are only going to talk about 3 basic salts. There are many, many types of salt but I am going to look at table salt, fine sea salt, and kosher salt.
First let us look at table salt. There are 2 basic types, iodized and non-iodized. We always have non-iodized salt but we don’t eat it. My husband uses it in his Neti Pot;). The reason salt is iodized is in order to help us get enough iodine in our diet. So we keep iodized table salt in the salt shaker on our table! It is the salt we grab when we need just a little more salt on that dish. That is basically all I use it for but never forget to have it!
Next we look at kosher salt. Kosher salt is not named such because it is kosher, just about all salts are, but because it is used in the process to kosherize meat. Kosher salt is larger than table salt so I don’t find it as good for just sprinkling on food but I always cook with it! It is perfect to add to dishes as you are cooking them. I find that is just gives you a better flavor than using table salt. Kosher salt is also great to make pastes, specifically garlic paste.
So last but not least in this journey is fine sea salt. I specify fine because there is rough sea salt that needs to be ground or is just really chunky on the tongue. Sea salt is a potent and delicate salt. What I mean by that is a little bit will go a long way but the flavor is delicate and more nuanced than table or kosher salt. One of my favorite uses is in popcorn! It sounds crazy to use such a “fancy” ingredient on something so pedestrian but it is great! I also use it as a finishing salt. I like to sprinkle the top of mashed potatoes and on the top of grilled asparagus. I also like to use sea salt as the salt component in home made vinaigrettes and other dressings. Another crazy sounding delicious use is on chocolate! It is great!! Over all, I kind of look at it as I do extra virgin olive oil. Don’t use it where you won’t taste its very special flavor. So raw uses are the best.
So that is my little salt primer. What types of salt do you like to use and how?
(This post’s existence, but not the content, was originally sponsored when it was first printed in August of 2010. The reprint and update is just because;)
I was raised with mango being a flavor in prepared things like candy or yogurt, but never did my mom bring one home and cut it up. With a non-sale price of only 59 cents how is it that an ingredient can seem so fancy, so distant? It is because we didn’t know how to use it. Now that I know how to cut it up…the taste possibilities are endless.