Always wash your hands thoroughly after handling raw eggs.
See all my Cooking Tips!
See all my Cooking Tips!
|Hard-Boiled Egg Slices|
Portobello Mushroom Sandwiches – makes 3 sandwiches3 large (about 4 inches in diameter) Portobello mushrooms4 teaspoons olive or canola oil (divided use)1 cup fresh bread crumbs1 teaspoon chopped garlic1/2 teaspoon salt1/4 teaspoon black pepper3/4 cup grated cheddar, mozzarella or other hard cheese you may have
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or a silicone baking mat and set aside.
Briefly rinse the top surface of the mushrooms but don’t let any water get onto the underside. Turn the mushrooms over and gently pull off the stems and olace on a cutting board. The oil keeps the mushroom from sticking.
Chop the stems into 1/4-inch pieces and put in a bowl. Add the bread crumbs, garlic, salt, black pepper and grated cheese and gently mix together. Fill the cavity of each mushroom with 1/3 of the breadcrumb mixture. Then drizzle 1 teaspoon oil over each stuffed mushroom.
Bake for about 20 minutes, or until the mushrooms have softened and the breadcrumbs have browned. Serve immediately on buns.
NOTE: If you have some leftover cooked meat or chicken and want to make the filling heartier, shred about 1/2 cup of it and add it to the breadcrumb mixture before stuffing the mushrooms.
BBQ Sauce – makes about 4 cups – (adapted from “Help!My Apartment Has a Dining Room”)
2 tablespoons olive or canola oil1 large or 2 medium onions, peeled and finely chopped1 teaspoon chopped garlic2 cups ketchup3/4 cup cider vinegar1/2 cup lemon juice1/4 cup water1/4 cup Worcestershire sauce1/3 cup brown sugar2 tablespoons chili powder1 tablespoon celery seeds2 teaspoons ground cumin2 tablespoons butter
Heat the oil in a large pot over medium heat. Add the onions and garlic and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the remaining ingredients, except the butter, and stir thoroughly.
Bring the mixture to a boil and reduce the heat to medium-low. Cook, uncovered, for 30 minutes, stirring occasionally. Add the butter, stir and remove from the heat.
Use immediately or refrigerate until needed. This sauce will keep for several months.
|Pasta with Indian Cauliflower Sauce|
Pasta with Indian Cauliflower Sauce – serves 3-4 (adapted from “Faster! I’m Starving!”)
1 medium onion, cut into quarters
1 16-ounce jar Masala Simmer Sauce
1 16-ounce can tomato sauce
1 small or 1/2 large cauliflower, cut into bite-size florets
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
Dash cayenne pepper
1/4 cup sour cream
8 ounces spiral (fusilli), penne or butterfly (farfalle) noodles
Half-fill a large pot with water and begin heating over high heat.
Pour the jar of Masala Simmer Sauce into a medium pot or make your own sauce, as described below.
Put the onion and tomato sauce into the bowl of a blender and process until smooth. Pour the sauce into a medium pot. Add the cauliflower, coriander, cumin, turmeric, salt, black pepper, cloves and cayenne pepper and begin cooking over medium-high heat.
Cook about 8 minutes, stirring occasionally, or until the cauliflower is soft enough to be pierced with a sharp knife. Add the sour cream and stir. Remove from the heat and cover until needed.
When the water comes to a boil, add the noodles and cook according to directions. Drain the noodles and put them in a large bowl. Reheat the cauliflower sauce and serve it in a separate bowl. Let diners help themselves.