Tuesday, April 22, 2014

Curry Egg Salad Wrap

Egg salad is a really fantastic go to when your fridge is all but empty. I usually have eggs, so making a salad for lunch or dinner is an easy way to use up ingredients. This recipe is pretty traditional, but I've added some curry powder and cumin to give it a little something extra. Make it for lunch this week.

Curried Egg Salad Wrap
makes 2 wraps

4 hardboiled eggs (peeled and cooled)
1 tbsp curry powder (I used Vadouvan curry but use any curry powder)
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes (regular or Aleppo)
1/4 tsp dried mustard
1 tbsp Dijon mustard
1/4 - 1/2 cup mayo
1 stalk celery + leaves (diced)
1/4 cup red onion (diced)
salt and pepper
2 wraps (flour, spinach, etc.)
4 Romaine lettuce leaves

In a small saucepan, add enough water to cover 4 eggs. Bring to a boil. Once boiling, turn off heat and let eggs sit in hot water for 10 minutes. Drain and let eggs cool. Once cool, peel and smash with the back of a fork in a mixing bowl. 

Add curry powder, ground cumin, pepper flakes, dry mustard, Dijon mustard, mayo, celery, onion, salt and pepper. Mix with a fork to make a mostly creamy salad. Leave some chunks of egg for texture. Add mayo to your preference on how creamy you'd like it to be. I used somewhere in between 1/4 - 1/2 cup.

Warm wraps in microwave for 20 seconds to get them soft enough to wrap. Add 2 Romaine leaves to each wrap, and scoop the egg salad on top of the lettuce. Wrap and cut in half to serve.

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Monday, April 21, 2014

Easter in Santa Monica

Obvious perk to living in San Francisco? Everything outside of the city (okay the city isn't half bad). Mountains. Ocean. Vineyards. Restaurants and good food.  It's all here. Plus, a 60 minute flight down the coast lands you in LA. Another fun city to explore and soak up the sun.

That's just what we did this past weekend to celebrate the Easter holiday. We met some friends down there and enjoyed the beach in Santa Monica. Hope you all had a good Easter weekend! Here's a peek at our fun. 

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Wednesday, April 9, 2014

Harissa Spiced Meatballs with Cilantro Yogurt

I think meatballs might be at the top of my favorite food list. Now that I've got a fridge full of them I'll be one happy lady the rest of the week. This recipe could easily be served as hors d'oeuvres or as a meal if you're feeling carb conscious. 

So this recipe calls for Harissa. Harissa is a paste made of spices traditional in northern Africa, but also really popular throughout Europe. The spices used in Harissa are commonly dried chilies, coriander, caraway, cumin, paprika and salt. The spices are usually blended with oil and garlic to make a paste. I've incorporated all of the ingredients into the meatballs to make a Harissa Spiced Meatball.

I found a Harissa blend at a local spice shop. You could probably do the same or make your own!

Harissa Spiced Meatballs with Cilantro Yogurt
makes 20-25 meatballs

for the meatballs
1/2 lb. ground beef
1/2 lb. ground pork
1/2 yellow onion (finely diced)
3 cloves garlic (minced)
2 eggs (lightly beaten)
3/4 cup panko bread crumbs
2 tbsp olive oil
2 tbsp harissa spice blend
1/4 cup sundried tomatoes (minced) or 2 tbsp dried fire roasted tomatoes
1 tsp crushed red pepper flakes
1.5 tbsp kosher salt
1 tsp pepper

for the dipping sauce
3/4 cup plain Greek yogurt
1/2 cup fresh cilantro (rough chop)
1/4 lemon (juice)
1 tsp harissa spice blend
pinch kosher salt

Pre-heat oven to 400 degrees. Line a baking sheet with foil.

In a large mixing bowl combine all ingredients. Get your hands in there and mix until everything is one cohesive mass. If the mixture seems really wet, add some extra bread crumbs. If it seems too dry, drizzle in some extra olive oil.

Form golf ball size meatballs. Roll the meatball around in your hand until it feels like it will hold together. Drop the meatballs onto the foil lined sheet. Continue until all meatballs are formed. Pop into the oven for 15 minutes. 

As the meatballs cook, make the yogurt sauce. Mix together yogurt, chopped cilantro, lemon juice, spices and salt. 

Serve the cooked meatballs with the dipping sauce. 

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Thursday, April 3, 2014

Pierogi and Brussels Sprout Soup

Hello from sunny Arizona! I'm down in Phoenix this week with my mom visiting my sister. We're doing a little wedding planning/celebrating, but I really came down here because my sister won a teaching excellence award and we're heading to a dinner celebration tonight on her behalf. So a big congrats to my sis! 

I know spring has officially sprung across most of the country, but in case you want one more cozy soup recipe, here it is. I bravely made my own pierogies for this recipe, but God bless you if you chose to make your own. That was tough work. Next time I'll call up Mrs. T.

Pierogi and Brussels Sprout Soup
makes 1 large pot

1 yellow onion (diced)
6 cloves garlic (smashed)
2 tbsp tomato paste
2 tbsp flour
1 lb. chicken breast (cubed)
10-12 small to medium pierogies (frozen or fresh, any stuffing)
10 Brussels sprouts (shaved w/ a mandolin)
8 cups chicken broth (low sodium or homemade)
4 cups water
1 tbsp smoky paprika
salt and pepper
olive oil
Greek yogurt or sour cream for serving

In a large soup pot, heat olive oil over medium high heat. Add chicken cubes, salt and pepper and brown up on all sides until cooked through. Remove and set aside on a plate.

Lower heat to medium and drizzle in some more olive oil. Add onion, paprika, salt and pepper. Let onions soften for 5 minutes. Add smashed garlic and tomato paste and cook for another 2 minutes. Add flour, mix to create a thick paste and let cook for 2 minutes.

Add all broth and water and whisk to make sure flour is incorporated without clumps. Add salt and pepper. Turn up heat and bring to a boil. Lower to a simmer and add chicken and pierogies. Let simmer until pierogies are cooked and float to the top. When they float, add the shaved Brussels sprouts and cook for 2 minutes until soft. *Note: If you don't have a mandolin to shave the Brussels sprouts, just slice them up as thin as you can. 

Turn off heat and serve with a scoop of Greek yogurt or sour cream. 

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