EGG SANDWICH

Egg Salad Sandwich

• 6 hard boiled eggs, peeled and coarsely chopped


• 1/4 cup (60 mL) chopped green onions (optional)


• 2-3 tbsp (30 mL) mayonnaise


• 2 tsp (10 mL) Dijon mustard


• 1/8 tsp (0.5 mL) salt


• 1/8 tsp (0.5 mL) pepper


• Garlic powder, to taste (optional)


• 8 slices whole wheat bread


• 4 lettuce leaves

Instructions

Lay bread in pairs on work surface. Spread about 1/2 cup (125 mL) egg salad filling over one slice of bread in each pair. Top with lettuce leaf and second slice of bread.

Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 mL) chopped dill pickles. Place slice of ham on each of four slices of rye or pumpernickel bread. Spread egg salad over ham, then cover with another slice of bread. Serve immediately or cover and refrigerate.

California: To Basic Egg Salad, add 3 tbsp (45 mL) chopped dried tomatoes and 2 tbsp (25 mL) chopped fresh basil (1/2 tsp/ 2 mL dried basil). Split four crusty rolls or cut four pita breads in half. Fill with egg salad mixture and top with alfalfa sprouts. Serve immediately or cover and refrigerate.

Tex-Mex: To Basic Egg Salad, add 1/8 tsp (0.5 mL) Tex-Mex seasoning or chili powder. Spread filling over four medium (7-inch/15 cm) whole wheat tortillas. Sprinkle chopped fresh cilantro or parsley over top. Roll up. Serve immediately with salsa as a dip, or cover with plastic wrap and refrigerate.

CLAM CHOWDER RECIPE

Simple seafood chowder

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
New potatoes

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Parsley

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.

Add the mace, cayenne pepper and some seasoning, then stir in the milk.

Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Southern Collard Greens

What You Need to Southern Collard Greens

• collard greens


• Some sort of smoky pork – bacon, ham hocks, ham shanks, or a leftover ham bone with some meat left on it.


• onion


• garlic


• chicken stock or broth


• salt


• black pepper


• sugar


• red pepper flakes


• white vinegar

How to make Country Style Collard Greens

Step 1. If you are using bacon. You can either cut in up in pieces or leave whole or in pieces large enough to pull out if you don’t want to leave them in. Or use a ham bone, hock or shank. Today, I am making mine with a ham shank. They all give that smoky flavor. You can leave the meat and shred up any cooked ham or take it out.

Whatever makes your belly happy! (I seriously, almost typed hammy – I must need more sleep) With that being said, if you are using bacon, add it to a Dutch oven or large pot to render some of the fat. (If you are using ham, we will add it in a bit).

Step 2. Cook about a minute on medium heat and then add in the onion. Let the onion cook about 1 minute and then add in the minced garlic. Let the garlic cook about 1 minute.

Step 3. Make sure your collards are clean and cut or torn into pieces and add them into the pot. Give them a good stir. Most grocery stores now carry them cut, cleaned all ready for you. I still always give another good rinsing before I use them.

Step 4. Next add in salt, black pepper, a pinch of sugar and a dash of red pepper flakes (or desired amount depending on the heat you like).

Step 5. Pour in chicken stock and add in ham bone, shank, or hock. Stir. Cover and bring to a boil. Reduce heat to simmer (on my stove usually a medium to medium low heat depending on the pot I use). Cook for 1 1/2 to 2 hours until tender.

Step 6. Stir in vinegar (optional) and serve.

Tuna noodle casserole recipes

The price is determined by the national average.


cup frozen green peas

tablespoons chopped pimiento

cans (about 5 ounces each ) tuna in water, drained

ounces (about 2 cups) medium egg noodles, cooked and drained

tablespoons dry bread crumbs

tablespoon butter, melted

How to Make It

Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.


Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.


Bake for 5 minutes or until the bread crumb mixture is golden brown.

PORTOBELLO MUSHROOM RECIPE

Mushroom melts with spinach salad

Ingredients

Mushroom

The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

Shallot

Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Spinach

Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

Preheat the grill to high. Toss the mushrooms in a large bowl with the shallot, garlic and 2 tbsp of the oil.

Drizzle the bread with some olive oil, grill until lightly toasted, then set aside. Grill the mushrooms for 4-5 mins on each side until cooked. Divide the cheese between each of the mushroom cavities, sit the mushrooms on the toast, cheese side up, and put back under the grill and cook until the cheese is melting and bubbly.

Toss the spinach in the marinade bowl with the remaining oil and season if you want. Serve the spinach topped with the mushroom toasts.

Oatmeal Cake

How to Make Oatmeal Cake

Start by greasing a 3 quart baking dish.

The next step is to make the oatmeal. Pour boiling water over quick rolled oats and stir together. Let it cool.

With a mixer, cream the butter, sugar and brown sugar. Add eggs and beat mixture until it’s fluffy.

In another bowl, sift together flour, baking soda, cinnamon and salt.

Add the dry ingredients alternately with the oatmeal to the butter mixture and stir to combine everything.

Spread into the prepared baking dish. Bake for 45 minutes at 350F or until a toothpick comes out of the centre clean.

How to Make Oatmeal Cake Topping

While the cake is baking, mix together the Oatmeal Cake topping.

Stir together melted butter, brown sugar, coconut, walnuts, cream and vanilla extract.

Spread the mixture on top of the baked cake.

Broil 4 inches from the burner until just melted and bubbly. My cake took about 2 minutes under the broiler.

FRESH TOMATO SOUP

Tomato soup

Ingredients

Tomato

A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Carrot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

Celery

A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Sugar

Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

2 bay leaves

1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Method

Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.

Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.

Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.

Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.

Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)

Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.