Egg Salad

EGG SALAD
6 HARD-BOILED EGGS, sliced
1/4 cup mayonnaise
2 tsp. fresh lemon juice
1 Tbsp. minced onion
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup finely chopped celery
Lettuce leaves
DIRECTIONS
1. RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP remaining eggs.
2. MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and
celery; mix well. REFRIGERATE, covered, to blend flavors.
3. SERVE on lettuce leaves, garnished with reserved egg slices.
4. Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold
them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to
boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes
for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the
eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right
after cooling.
Raisin Bran Bread
Ingredients:
2 cups raisin bran cereal, divided
1¼ cups fat-free milk
¼ cup (½ stick) margarine, melted, divided
1 egg
¾ cup sugar
2 cups flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 tablespoon sugar
Directions: Preheat oven to 350 degrees Fahrenheit. Mix 1½ cups of the cereal, the milk and 2
tablespoons of the margarine in medium bowl. Let stand 1 minute. Add egg and ¾ cup sugar;
mix well. Stir in flour, baking powder and cinnamon until well blended. Spread into 9 x 5-inch
loaf pan sprayed with cooking spray.
Mix the remaining ½ cup cereal, remaining 2 tablespoons margarine and 1 tablespoon sugar
until well blended; sprinkle over batter. Gently press cereal mixture into batter. Bake for 50
minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire
rack; remove bread from pan. Cool completely. Cut into 16 slices to serve.
Amatriciana
Ingredients
2 tablespoons olive oil
1/4 pound pancetta or bacon, chopped
1 medium yellow chopped onion (1/2 cup)
1 garlic clove, chopped
1/4 cup red wine
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 (28 ounce) can crushed tomatoes (San Marzano)
1 (14 ounce) can diced tomatoes
3 tablespoons tomato paste
2 teaspoons dried oregano
Directions
1. In a large cast iron pot at medium-high heat add olive oil. Sauté pancetta for about 5 minutes
then add in onion and garlic. Let sauté for another 3 minutes. Add in wine and let deglaze the
pan. Then add sea salt, pepper, crushed tomatoes and diced tomatoes. Bring to a boil. Add in
tomato paste and stir to dissolve.
2. Lower heat, cover and let simmer for 20 minutes. Remove from heat and let cool.
3. Using your emulsifier; place into the sauce and puree the pancetta and onions until the sauce
is smooth. Once done add in oregano, stir and taste for other seasonings.
4. Simmer until ready to enjoy.

Soy Ginger Dipping Sauce
Ingredients
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil
Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping
sauce for tempura.
Slow Cooker Chicken Chili
Ingredients
3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided 1 (25-oz.) can hominy,
rinsed and drained 3 cups unsalted chicken stock (such as Swanson) 2 cups peeled cubed
butternut squash 1 cup chopped yellow onion 2 tablespoons ground cumin 1 tablespoon chili
powder 1/2 teaspoon kosher salt 2 garlic cloves, chopped 2 oregano sprigs 1 (5-oz.) can diced
green chiles, drained and divided 1 1/4 pounds skinless, boneless chicken thighs 1/2 cup plain
low-fat yogurt 6 tablespoons fresh cilantro leaves, divided 2 ounces preshredded reduced-fat
cheddar cheese (about 1/2 cup) 1/4 cup chopped green onions 1 jalapeño, thinly sliced Lime
wedges
Nutritional Information
How to Make It
Step 1
Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans
beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker.
Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken
thighs. Cover and cook on LOW 8 hours.
Step 2
Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep
warm.
Step 3
Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food
processor until smooth.
Step 4
Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro,
cheese, green onions, and jalapeño. Serve with lime wedges.
Mushroom Stock
Ingredients
Oil, for drizzling
Handful fresh shiitake mushrooms
1 small onion, chopped
Wine or water, for deglazing
1 quart-size re-sealable bag frozen vegetable peels and ends
3 porcini mushrooms, rehydrated with strained soaking liquid
3 quarts water
5 whole peppercorns
Directions
Preheat the oven to 400 degrees F.
Drizzle a little high-heat oil on a rimmed baking pan. Throw the shiitakes, along with the
chopped-up onion, onto the pan, and toss with the oil. Roast until caramelized, about 20 minutes.
Deglaze the pan with a little wine or water, scraping up any brown bits stuck to the pan. Dump
the mushrooms and onions, along with the liquid, into a stockpot along with the contents of that
freezer bag (no need to thaw) and a few rehydrated pieces of dried porcini (along with the
strained soaking liquid). Cover with 3 quarts water, chuck in about 5 peppercorns, bring to a boil,
lower to a simmer, and cook, uncovered, for 45 minutes.
Pour the contents of the pot through a fine-mesh strainer set over a large bowl, pressing on the
solids to extract as much liquid as possible. You should end up with about 2 quarts mushroom
stock.

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EGG SALAD

6 HARD-BOILED EGGS, sliced

1/4 cup mayonnaise

2 tsp. fresh lemon juice

1 Tbsp. minced onion

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup finely chopped celery

3. SERVE on lettuce leaves, garnished with reserved egg slices.

4. Simmer until ready to enjoy.

1/4 cup rice wine vinegar

2 tablespoons finely grated ginger

2 tablespoons chopped green onion

2 medium cloves garlic, minced

1 teaspoon sesame oil

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