Category Archives: Vegetarian

Horseradish Egg Salad

Horseradish Egg Salad

You know what stinks?  When The Great Husband is traveling for work and I go downstairs to get in the car with the kids and discover that one of the little rascals have played with the overhead car lights again.  

And the car is dead.

The car being a massive mini-van.

And and that said massive mini-van is parked on diagonal in a small 1960’s garage.  Just because it seemed like a good idea at the time.  Don’t ask me why.

And because I am parked on a diagonal there is no way another car can get next to it.

Not even a Smart Car.

So I call a friend over to help me push the car into a good place to jump the battery.  My tiny friend  and I need to get the massive mini-van into vertical position because my garage is at the bottom of a steep hill.

There was no way in hell we can push up this hill.

So using the 3-point turn system, (or 20-point in our case,) we push the van.

And we push it.

And pushed it. (My friend is tiny, but she is strong.)

Left.

Right.

Left-right.

Drive.

Reverse.

And we positioned it right smack dab in the middle of the garage.

Then the shift locks up in the park position.  So it is impossible for us to push anymore.

And as we are standing there panting, my tiny, yet strong friend says,

“Hey!  I have AAA.  Why don’t we call them?”

Then my tiny friend becomes my smartest and most beloved friend at that very moment.

Minor disasters seem to happen mostly when the Great Husband is away.

Twice there has been a snowstorm.  The only snowstorms of the winter.

This left me to shovel the driveway .

By myself.

Up hill.

Both ways.

Once we had a mouse.

I HATE MICE.  With a passion.

I considered camping out on the kitchen island with my kids until The Great Husband got home.

Both kids had a puke-fest.

All night long.

And into the day.

I praise all single parents.  All military parents. All parents doing it on their own.  You play the role of two parents every day.  That deserves more credit than I can give you.  You are strong.  You are amazing.  And someday if and when your children become parents, they will thank you.  They will respect you more.

And will probably come crying to you for help like I still do to my mom.

My mom loves egg salad.  And so do I.

Here is my flavor-punched egg salad recipe.

Let’s Cook!

Horseradish Egg Salad

6 Hard Boiled Eggs

2 Tb Dijon Mustard

2 Tb Mayonnaise

1 Tb Prepared Horseradish

1/4 tsp salt

In a medium bowl, mash up eggs into small pieces.  (I sometimes remove a couple of yolks before this to save on cholesterol.)

Add remaining ingredients to bowl.

Stir until all ingredients are evenly distributed.

Serve on toasted bread or a rice cake.

Grilled Romaine Salad

Grilled Romaine Salad
It is October already! Summer is gone and Fall is in full swing.
I am not ready to say goodbye quite yet.
One last-ditch summer meal to say, “It’s been fun.” 
or “Thanks for the 10 lbs.”
or “I am sporting those extra sun spots like a rock star.”
“Goodbye, my friend.  It’s been real.”
If you haven’t tried a grilled salad, it is time.  Smokey, sweet, and utterly delicious. Plus it is beautiful, which will impress those you cook for.
Let’s cook!
Grilled Romaine Salad
  • 2 Heads Romaine Lettuce, sliced length-wise
  • 1/2 c Cherry Tomatoes
  • 1/4 Crumbled Blue Cheese
  • 5 Green Onions, Chopped
  • 1/2 lemon
  • 2 Tb Olive Oil

  • Preheat Grill or Grill Pan.
  • Spray Romaine heads with cooking spray on both sides or brush with olive oil.
  • When Grill is nice and hot, place lettuce on grates, flat side down.
  • Grill for about 3 minutes, then flip and grill for an extra 2 minutes.
  • Remove from grill and top with remaining ingredients.
  • Squeeze on lemon juice and drizzle with Olive Oil.

Protein-Packed Omelet

You know what is fantastic in an omelet?
Cottage Cheese!
Now, friends.  Don’t be afraid.
It truly is amazing.
Don’t knock it until you try it.
Okay?
When you are looking for some serious protein to start your day,
this will be a fabulous and delicious solution.
I promise!
Let’s Cook!

Omelet with Salsa and Cottage Cheese

Serves 1

2 large eggs
1 Tb water
Cooking Spray
1/4 cottage cheese
2 Tb Salsa
1 tsp chopped jalapeno (optional)
salt and pepper to taste
Break eggs into a bowl and add water.
Beat until smooth and one color.
Spray a medium non-stick skillet with cooking spray.
Heat skillet over medium-low heat.
Drain any extra liquid from cottage cheese.
Add eggs to skillet.
Let it cook for 2 minutes.
Be patient!
Lift the side of the omelet and tip the skillet.
This will let the uncooked egg run to the side and cook it.
Add cottage cheese, salsa, and jalapeno to half of the omelet.
Sprinkle with salt and pepper.
Fold opposite half over and continue to cook for 1 additional minute.
Slide omelet onto a plate and enjoy!

Grilled Fennel

I used to be deathly afraid of the grill.
When I was home one summer in college, I saw someone start my mom’s grill with the lid closed.
A fireball blew the lid open.
Seriously.
Years ago I tried to help The Great Husband by pouring an oily marinade directly on a cooking piece of meat.
A fire came up like it was straight from hell and burned off all the hair from my hands and singed my eyebrows.
Pre-Grilling                            Post-Grilling

Eventually I bucked up and took on the grill.

It was my challenge, and I was going to overcome my fears.
These days, I rule the grill.  It no longer rules me.
So I raise (whats left of) my eyebrows and look those of you who fear the grill.
Can you do it?
I think you can.  I KNOW you can.
Take over the grill.
Arm yourself with a large spatula and set of tongs.
And whatever you do, don’t pour oil directly on the fire.
Let’s Cook!
Grilled Fennel
Serves 4
 

Grilled Fennell

  • 2 Large Fennel Bulbs
  • 1 Tb Olive Oil
  • 1/4 tsp Kosher Salt

What you Do

  • Preheat grill for 10 minutes.
  • Meanwhile, cut stalks off of fennel and discard.
  • Rinse and pat dry.
  • With a peeler, peel off any brown spots.
  • Slice bottom core off of fennel to create a flat surface.
  • Now make slices of fennel, cutting from top to bottom, making 1/2″ slices.
  • Place slices in a bowl and toss with Olive Oil and Kosher Salt.
  • When grill is nice and hot, clean grates with a grill brush.
  • Turn down heat to medium.
  • Place fennel slices on grill over direct medium heat and close lid.
  • Let them sit for 5-7 minutes, to get nice grill marks.
  • Flip slices over. Cook an additional 5 minutes.
  • Serve it up.
 
 

Banana Caramel Smoothie

When I was growing up, we never had dessert.
Never.
It had to be someone’s birthday for something sweet to make it to the table after dinner.
Times have changed drastically.  My kids expect dessert.
Sometimes we give them smoothies and call them milkshakes.
Sometimes The Great Husband and I think we are so tricky.
We love to revel in our wild and intelligent ways of getting the kids to do what we want them to.
With a high-five or a knowing wink, we celebrate.
Just kidding.  Our lives our more exciting than that.
Not really.
Let’s cook!
Banana Caramel Smoothie
serves 2
 
2 Frozen Chopped Bananas
2 c Almond or Coconut Milk
1/2 c Plain Non-fat Greek Yogurt
2 Tb Caramel Syrup
Add all ingredients to blender and blend it up, baby.
 

Send in the Clowns


Do you feel like this guy when you have a bunch of kale?

Are you at a loss with what to do with it?
I am here to help you.  
This Kale pesto is the final touch on the Italian Sandwich I told you about last week.  After carefully slicing the foccia for sandwich bread, fill it with some  pepperoni, salami, rosemary ham, maybe some prosciutto, and a large spread of this kale pesto.  Grill it up in a pannini maker or in a skillet.  Pretend your in Italy and 
Ciao down.  
Get it?  Ciao down?
Okay, moving on.
Kale Pesto
2 bunches of curly Kale
4 cloves garlic
1/4 c walnuts
1/2 c Extra Virgin Olive Oil
1/4 shredded parmesean
1 1/2 tsp salt
Bring a large pot of salted water to a boil.
Meanwhile, pull out ribs from Kale leaves and discard.
Fill a large bowl with water and ice.
Blanch Kale by placing leaves in boiling water for 3 minutes.
Immediately remove kale from  boiling water and place in ice water.
Let it sit in ice water for 3 minutes.
Meanwhile, place garlic and nuts in food processor or blender and chop.
Add Kale and continue to chop by pulsing.
Turn to continuous run and pour in olive oil.
Once it comes together, turn off and add Parmesan and salt.
Continue to pulse until cheese is evenly distributed.
Keep in fridge for up to a week.

Just Like a Stalker…

He truly DOES know if I’ve been bad or good!

CLICK HERE TO SEE WHAT SANTA THINKS OF ME

I am totally busted.
That’s all I have to say about that.

When I get sad, I like to cook something good.

Pita with Roasted Vegetables
serves 2

1/2 zucchini, cut thin length-wise
1/2 yellow squash, cut thin length-wise
10 cherry tomatoes, sliced in half
1/2 yellow pepper, sliced thin
1/2 small vidalia onion, sliced
3 Tb olive oil
1/4 c ricotta cheese
2 large whole wheat pitas

Preheat oven to 400F
Place all veggies in a large bowl.
Drizzle olive oil, salt and pepper.
Toss until all vegetables are coated in oil.
Place on a cookie sheet and bake for 10-15 minutes,
until edges are nicely browned.
Remove from oven, but keep oven on.
On a separate cookie sheet, pile vegetables on top of pita.
Dollop ricotta cheese all over veggies.
Cook for an additional 8-10 minutes.