Sunday, September 18, 2011

#55 The Case of Curried Egg Salad Sandwiches

I'm convinced it's possible to enjoy cruelty-free eggs ever since I vacationed at a small farmstead, when early Saturday morning I strolled to the hen house out back and gathered an abundance of eggs from clean straw beds, while the chickens roamed outside. I felt no guilt scooping the eggs up, which I surely would have, had I sensed I was taking something those hens weren't willing to part with. Sadly, I'm convinced that mass production of what animals are able to offer as gifts is another story.

Curried Egg Salad Sandwiches

3 extra large or jumbo eggs, hard-boiled and shelled
1/2 tablespoon grainy mustard
1-1/2 tablespoons light mayonnaise
1/8 teaspoon curry powder
4 slices whole-wheat bread
handful sorrel leaves (lemony)

Mash the eggs, and mix in the grainy mustard, light mayonnaise, curry powder and pepper to taste.

Spread on two slices of the whole-wheat bread. Top with the sorrel, then the two remaining slices of bread.

Serves 2.


Thursday, September 15, 2011

The Case of Penne in a Creamy Sauce with Zucchini Sun-dried Tomatoes and Fresh Parsley

If you're like me and afraid to open your fridge for fear of all the summer squash accumulating inside, please go to my post, Penne in a Creamy Sauce with Mushrooms Sun-dried Tomatoes and Fresh Parsley, and instead of the mushrooms, use 1 lb zucchini, chopped.

     "No, that's alright, Kathleen. I've got plenty of zucchini. Thanks anyway."

Thursday, September 1, 2011

Case #53

2 cloves garlic, chopped
1 lb zucchini, chopped (about 3 cups)
1 tablespoon onion, chopped
1/2 lemon, juiced and zested
3 rounded teaspoons nutritional yeast
1/4 teaspoon pepper
1/2 cup light coconut milk
salt to taste
8 ice cubes plus water to make 1-1/2 cups

Add all the ingredients to a high-speed blender, in the order given, and blend on the "Smoothie" setting.

Serves 2.


PS Good enough to Tweet.