Category Archives: eggs

Hasty Tasty Potato Salad

NOTE: I recently revised my method after trying This Old Gal’s method. If you aren’t familiar with This Old Gal, check out her blog at https://thisoldgal.com. The author Jill Selkowitz calls herself an old gal, but she is younger than I, incidentally. 😉  Although my recipe differs, I’ve adopted her method of cooking potatoes and eggs simultaneously. It’s a real game changer in making potato salad. Thanks, Jill!

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My mother-in-law Rachel taught me how to make tasty potato salad. The only changes I’ve made is in using a pressure cooker for the potatoes and eggs.  Here are the step-by-step instructions for her recipe. Try it for your next potluck dinner or picnic.

RECIPE

Hasty Tasty Potato Salad

Ingredients:

  • 6 large potatoes
  • 4 eggs
  • 1 onion, chopped (sweet onion is best)
  • 4 ribs celery, chopped
  • ½ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. apple cider vinegar
  • Pepper to taste
  • Paprika for garnish (optional)

Instructions:

  1. Cut potatoes into quarters or 2″ sections. No need to peel. Place in a steaming basket or trivet over 1 cup water in a pressure cooker. Place the 4 eggs on top the potatoes.
  2. Secure lid to pressure cooker and cook for 5 minutes stovetop or 6 minutes electric.* Allow pressure to drop on its own for 5 minutes before releasing.
  3. Meanwhile, prepare dressing in a large bowl by whisking together mayonnaise, mustard, salt, sugar, and apple cider vinegar.
  4. Dice the celery and onions.
  5. Carefully release remaining pressure and open pressure cooker.
  6. Remove eggs from pot and place in cold water.
  7. Carefully remove cooked potatoes from the pot and remove peels (they’ll slip off easily). Cube potatoes and add them to the dressing. Gently toss.
  8. Peel and chop or slice eggs. Gently toss with the potatoes, onions, and celery.
  9. Sprinkle with pepper and paprika, cover, and refrigerate. (Flavors are best if potato salad is made a day ahead)

*Electric pressure cookers do not reach the pressure levels of stovetop pressure cookers, so you need to adjust the time for many recipes.

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Tossed and Well Dressed

As warm weather returns, so do the salads. A delicious salad topped with protein (boiled egg, grilled chicken meat, cheese) makes a filling meal that doesn’t heat up the kitchen. But salads are time consuming to make. Here are my shortcuts for hasty tasty salads.

  1. Chop, wash, and spin a big bowl of your greens. I usually buy Romaine because it keeps longer than other varieties of lettuce, but buy what you like.
  2. Make carrot ribbons from 2 carrots using a spiral vegetable slicer or a peeler. Toss with the greens.
  3. Chop 3 ribs of celery and mix with the lettuce and carrot ribbons. Seal and refrigerate.
  4. Boil 5-6 eggs, peel, and refrigerate.
  5. Cook 2-3 chicken breasts (I use the pressure cooker, but use whatever method works for you), chop, and store in a sealed container. Refrigerate. Or keep deli meats handy in the refrigerator.Your choice.
  6. Make a cruet of your favorite homemade dressing. I prefer a simple vinaigrette, but even mixing up a Good Seasons mix is better than buying a bottled brand because you choose your ingredients. Refrigerate.
  7. Grate a wedge of your favorite hard cheese (I like Parmesan) and store in the fridge.Already shredded cheese is fine, but freshly grated has better flavor.
  8. Wash several tomatoes and store in a basket in a cool, dry place in your kitchen. Do not refrigerate unless tomatoes get too ripe.
  9. Congratulations! You now have the makings of at least 5 chef salads you can pull together within minutes.

 

This is my salad, but you may use any variety of ingredients in yours. The secret to hasty tasty salad meals is advance preparation. Assembling the prepped ingredients into a tasty salad takes mere minutes. Enjoy!100_1354

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Hasty Tasty Mayo

I make my own mayonnaise because I can control its ingredients. It’s easy. Give it a try.
MAYO

RECIPE

Mayonnaise
Ingredients:

¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2 cups safflower or canola oil

Directions:

Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 4 weeks.

 

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Honey, I shrunk the calories!

Cool cake on a rack for 30-60 minutes.

Cool cake on a rack for 30-60 minutes.

Sometimes I want a dessert, and I don’t want something “diet” or “lite.” I want real flavor. While watching an old episode of Good Eats (Alton Brown) called “Comb Alone,” I wrote down one of his recipes for orange cake that used honey instead of refined sugar. I modified it a bit (Don’t I always?) and liked the results. So with apologies to AB, here is my version of his orange cake. Because he uses honey, it has less sugar and no fat (no sugar creamed butter with this cake recipe). I generously butter my Bundt pan because that’s the only fat added to this recipe. Finally, I use egg substitute to lower the calories from the 4 whole eggs he uses. It didn’t seem to hurt the cake, and it’s a sneaky way to lower the calories and cholesterol a bit more. But feel free to make this using 4 eggs.

This cake recipe qualifies as hasty tasty because combining the equivalent of 4 eggs with honey is faster than creaming sugar with butter then adding the eggs one at a time until each is incorporated. Before this cake finished baking, I had the kitchen cleaned and glaze ready and refrigerated.

RECIPE

HONEY ORANGE CAKE
Preheat oven to 350°F. Mix together 1 cup raw honey (I used orange blossom), 2 whole eggs and 1/2 cup Egg Beaters®.
Measure out 1½ cups all purpose flour, 1 tsp. baking powder, and 1/8 teaspoon baking soda. Zest one orange (just the orange part. Avoid the white). Set aside.
Using unsalted butter or coconut oil, generously grease a loaf pan or small Bundt pan.
Gradually add the dry mixture to the eggs and honey. Stir in the zest of one orange. Do not overwork the batter.
Pour batter into pan and bake 30 minutes.
Check for doneness. If toothpick doesn’t release clean, bake another 5 minutes and check again.
Cool cake on a rack for at least 30 minutes. An hour is better.

Optional glaze:
Juice the orange and mix it with 1/3 cup confectioner’s sugar to make a glaze. Pour the glaze over the cake when cake is cooled completely.

Yield: 8 servings.

Top cooled cake with optional glaze

Top cooled cake with optional glaze

CAUTION: Do not try this cake if you dislike the taste of honey. We happen to love it. Next time I plan to bake a lemon version. ☺

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Spinach Omelet

Spinach Omelet breakfastHere is a sneak peek from my upcoming cookbook Recipes for Recovery. It’s an easy recipe loaded with nutrition and fiber but low in fat, perfect for patients recovering from major surgery or for folks battling anemia. It’s also delicious! I ate this for breakfast this morning.

RECIPE

Spinach Omelet
Serves 1

Ingredients

Ingredients:

  • nonstick cooking spray
  • ½ cup egg substitute
  • ¼ cup frozen chopped spinach
  • pinch of ground nutmeg
  • 1 fresh mushroom, cleaned and stemmed
  • 1 Tbsp. grated Swiss cheese (or your choice reduced fat shredded cheese)

Directions:

  1. Spray a small skillet with nonstick cooking spray.
  2. Place over medium heat to preheat.
  3. Combine the egg substitute, spinach, and nutmeg in a measuring cup. Stir.

    prep ingredients

  4. Slice 1 mushroom into thin slices. Add to the egg / spinach mixture.
  5. Pour mixture into the preheated skillet and cook for approximately five minutes, lifting the edges of the omelet to allow uncooked portions to run beneath and cook.cooking omelet
  6. When the omelet is set, sprinkle with the cheese, remove skillet from heat, and fold omelet into thirds. Let rest one minute so cheese can melt.
  7. Serve with a slice of whole wheat toast. Enjoy!

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Breakfast Quiche in the Electric Skillet

Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.

RECIPE

Mushroom Cheese Quiche
Serves 6

Ingredients:

1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese

Directions:

Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.

After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.

Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!

mushroom cheese quiche with a slice of cantaloupe

Mushroom Cheese Quiche with a slice of cantaloupe

Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.

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Easy Quiche for Two

I got the inspiration for this recipe from the electric skillet quiche that my friends Gary and Linda Straka make using a refrigerated pie crust. Their recipe is delicious, but it makes 6 servings (Or 8 if using the 12″ skillet). I wanted to be able to make an easy, healthy, stove-top quiche for my husband and me.

I’ve been using tortillas for years as pizza crusts, an idea I borrowed from Weight Watchers®. Why not use a tortilla for a quiche crust? Nothing ventured, nothing gained, so I headed to the laboratory kitchen to experiment.

We had the quiche this morning for breakfast. For a first-time effort, it turned out good! I used whole wheat tortillas, egg substitutes, skim milk, and reduced-fat cheese.

RECIPE

3/4 cup egg substitute (or 3 eggs)
1/4 cup skim milk
½ tsp salt (and other seasonings to taste)
1 8″ flour tortilla
1 tsp. butter
1/4 cup optional ingredients (your choice)
1/4 cup reduced fat cheese (your choice)

Combine the egg substitutes, milk, and salt in a blender and whip until frothy. Melt one teaspoon butter in the bottom of a quality, stainless steel pan (I use a 2 quart, but whatever fits your tortilla is fine). Place the tortilla in the skillet to form the crust of the quiche. Heat the pan on Low.

Pour the egg mixture into the tortilla “crust.” Add whatever ingredients you prefer (e.g. mushrooms, diced ham, peppers, onions) then sprinkle grated cheese on top.

Cover and cook for 20 minutes. Check to see if the egg mixture is set. If not, cook a few minutes more. Don’t overcook. (Caution: Don’t mistake melted cheese for uncooked egg product)

Remove from heat. Carefully cut the quiche into fourths and lift from the pan, using a small spatula.

As I prepared it, two quarter pieces of the quiche counts as three points on Weight Watchers®.

For the optional ingredients, I used minced onion, red bell pepper, and broccoli. Or use a handful of frozen seasoning blend, which I keep on hand. It is a mixture of diced onions, bell peppers, and celery, and is a wonderful time-saver available in the frozen food section of your supermarket. Next time I’ll try sliced mushrooms and Swiss cheese. Yum! Experiment and have fun with this recipe. Bonus: No need to light the oven!

Cheri

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