Curried Lentil Soup (vegan, gluten free)

Curried Lentil Soup (Spicy!)

This is a spicy soup that will awaken your senses. The pot brewing on the stove will fill the kitchen with the aroma of cumin, with notes of oregano and garlic. Tumeric adds a cheery colour while the lentils, and vegetables mingle in a rich broth. Winter? What winter?

[How hot do you like it? Follow the lowered amounts of the seasoning for a "medium" heat. If you find it too spicy, adding a couple of chopped potatoes to the pot can take the heat down.]

1/2 pound carrots
1 large onion
3 stalks celery
handful of mushrooms

1-2 tbsp garlic powder
2 tbsp- 1/4 cup cumin
2 tbsp tumeric
1-2 tbsp dry oregano leaf. If powder is what you have on hand, use half that.
1 tbsp crushed red pepper (Optional. This is where much of the heat comes from.)
1 tbsp salt or lite salt
1/2 cup olive oil

1 1/2 cups red or brown lentils

Finely chop the carrots, celery, onion, and mushrooms. Add these to a soup pot with the seasonings and oil. Cook the mixture on medium heat, stirring regularly, for about ten minutes, until the carrots are softened. This is your soup base. Add about four cups water and bring it to a boil. Once boiling, add the lentils and another four cups of water. Simmer for at least two hours.

[Crock Pot Directions: Cook the chopped veggies, seasonings and oil together in a sautee pan for ten minutes, then pour it into your crock pot. Add the lentils and eight cups of water. Cook on "medium" for 8-12 hours, and come home to a wonderful supper.]

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Quinoa Cheese Bites (gluten free)

Quinoa Cheese Bites

The boys could not agree how to eat these cheesy little dumplings: G-man smothered his in tomato sauce and the Cadet carefully dipped each bite. Does it really matter? They were eating quinoa. Voluntarily, cheerfully even.

Quinoa Cheese Bites started with Elle's recipe for Vegetarian Meatballs, and quinoa stands in place of crackers. A few more tweaks, and voila! Gluten free and oven baked, you can serve them as an entree or as a perfect take-along snack for a party.

1 cup quinoa, cooked*
1 large (or 2 small) eggs
8 oz mozzarella cheese, shredded (I have not tried it, but I bet non-dairy cheese would work well.)
1 tsp oregano
1 tsp garlic
1/2 tsp basil

Cook the quinoa. (I added two cups of boiling water to the quinoa, stirred it until it came back to a boil, put the lid on the pot and left it for half an hour.)

Preheat the oven to 350F. Grease a large baking dish (or two, 12" square dishes) with coconut oil or olive oil.

Mix everything together. Form one-inch balls, gently press them together and place them onto the baking dish. If you dip your hands in water first, and again every so-often, it will be easier to form the balls. Bake, uncovered, for about forty minutes, until the tops are golden.

Serve with your favorite tomato sauce, or blend the following together:

16 oz unsalted tomato sauce
small onion
1/2 tsp oregano
1/2 tsp garlic



[For anyone who is paying attention: yes, this is a repost from 2012. :) ]

Like recipes? Check out these recipe carnivals. Bloggers from all over the 'net share recipes at Full Plate Thursday, Simple Lives Thursday, Thriving on Thursdays, the Friday Vegetarian Potluck, Foodie Friends Friday,  Fat Tuesday, the Hearth and Soul Hop, Make Your Own Monday,  Martha Mondays,  Gluten-Free Wednesdays, Foodie Friday, and Slightly Indulgent Tuesday.

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Timmie's Cinnamon Raisin Bagels (Homemade Version)

Timmie's Cinnamon Raisin Bagel (Homemade Version)

Toasted, with entirely too much butter. That's how I like my Cinnamon Raisin Bagel from a doughnut shop far, far away. The closest authentic source for such a treat would be Winnipeg, Manitoba or Ypsilanti, Michigan; either would be a ten and a half hours' road trip. (Perhaps in the spring?) My version is really, really, close, and if I pair one with a cup of super-strong coffee my craving is satisfied.

Chewy on the outside, soft on the inside, bagels are simple to make, and with cinnamon and raisins kneaded in they are just right oven-fresh or for toasting. I based this recipe on a basic one posted by John D Lee. The "authentic" version uses white flour, but whole wheat makes a pretty good bagel!

For eight doughnut-shop sized bagels, or sixteen mini-bagels:

1 1/4 cups warm water
1 1/2 tsp salt
1 tbsp sugar
2 tsp yeast
1 tbsp oil (avocado or olive work well)
4 cups unbleached flour or whole wheat flour
2 tsp cinnamon
1 cup raisins

In a mixing bowl, combine the warm water, salt, and sugar. Gently stir in the yeast and allow it ten minutes to wake up and start to bubble. Stir in the oil, then three cups of the flour. (If you are using whole wheat, two and a half cups might be stiff enough.)

Turn the dough onto a floured board, and spread it out with your hands. Sprinkle the cinnamon and the cup of raisins on top. Fold the dough over, and knead for five minutes, adding flour as needed.

Let the dough rest for ten minutes, then cut into eight (or sixteen) pieces. Roll each piece into a ball.

Shape the balls into bagels: Poke a hole in the middle, and gently enlarge the hole with your hands. Alternatively, you can stick your finger in the hole and spin the bagel on the board, enlarging the hole. (The kids like to help with this.) Make the holes ridiculously large, and the dough will shrink back a little.

Allow the bagels to rise until doubled, about half an hour, longer if it is cool in your kitchen. Meanwhile, preheat the oven to 425F, and set a large pot of water on the stove to boil.

Boil the bagels in batches: Gently drop the bagels into the boiling water, leaving enough room for each to expand and float. After a minute, flip the over and boil for another minute. With a slotted spoon, gently remove the boiled bagels and place them on greased cookies sheets.

Bake the bagels for nine minutes, then turn them over and bake for another nine or ten minutes. If you are making minis, bake them for only eight minutes on each side.

When you take them out of the oven, try really hard to ignore them for at least fifteen minutes while they cool.

[The Cadet loves them with the raisins, and G-man prefers his bagels made with cheddar. I'll share the directions for the cheddar version here.]

I shared this recipe with Motivation Monday, a weekly roundup of natural recipes and craft ideas.


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Garlic and Cheddar Bagels

Garlic and Cheddar Bagels

Bagels are easy to make, and a great project for the kids to help with in the kitchen. Twice this year, G-man has taken Garlic and Cheddar Mini-Bagels when it was his turn for preschool snacks. I based this recipe on one by John D Lee which turn out chewy on the outside and soft on the inside.  The cheesy, garlicky variety are as great fresh from the oven as they are toasted the next day for breakfast. Yum.

For eight doughnut-shop sized bagels, or sixteen mini-bagels:

1 1/4 cups warm water
1 1/2 tsp salt
1 tbsp sugar
2 tsp yeast
1 tbsp oil (avocado or olive work well)
4 cups unbleached flour or whole wheat flour
2 tsp garlic powder
1 cup grated cheddar

In a mixing bowl, combine the warm water, salt, and sugar. Gently stir in the yeast and allow it ten minutes to wake up and start to bubble. Stir in the oil, then three cups of the flour. (If you are using whole wheat, two and a half cups might be stiff enough.)

Turn the dough onto a floured board, and spread it out with your hands. Sprinkle the garlic and the cup of cheddar on top. Fold the dough over, and knead for five minutes, adding flour as needed.

Let the dough rest for ten minutes, then cut into eight (or sixteen) pieces. Roll each piece into a ball.

Shape the balls into bagels: Poke a hole in the middle, and gently enlarge the hole with your hands. Alternatively, you can stick your finger in the hole and spin the bagel on the board, enlarging the hole. (The kids like to help with this.) Make the holes ridiculously large, and the dough will shrink back a little.

Allow the bagels to rise until doubled, about half an hour, longer if it is cool in your kitchen. Meanwhile, preheat the oven to 425F, and set a large pot of water on the stove to boil.

Boil the bagels in batches: Gently drop the bagels into the boiling water, leaving enough room for each to expand and float. After a minute, flip the over and boil for another minute. With a slotted spoon, gently remove the boiled bagels and place them on greased cookies sheets.

Bake the bagels for nine minutes, then turn them over and bake for another nine or ten minutes. If you are making minis, bake them for only eight minutes on each side. Allow them to cool at least fifteen minutes before you tear into them.

(An illustrated recipe for Cinnamon Raisin Bagels can be found here.)

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Greens and Cornbread Quiche with Bacon (gluten free, milk free)

Greens and Cornbread Quiche

Bacon.

(And fresh greens in a quiche, with a cornbread crust. It is a fun fusion fusion dish fit for brunch.)

This is how it is done:

1 lb farm fresh bacon
4 cups chopped greens (I used kale.)
1 red onion, chopped
1 tbsp finely chopped mushrooms
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
2 tsp mustard powder
4 large eggs (or 3 duck eggs)
1/4 cup water

1 cup non-GMO cornmeal
1 tbsp baking powder
1/4 tsp pepper
2/3 cup water

Preheat the oven to 350F.

In a sauté pan, cook the bacon, leaving it soft. Grease the bottom of a 12" square baking dish (or 14" round) with the drippings. If the bacon is lean, use avocado or coconut oil.

Create the crust: mix the cornmeal, baking powder, and pepper in a bowl. Add the water and stir well. Spoon the mixture into the bottom of the pan.

Mix the greens, mushrooms, and onions together. Layer a quarter of the mixture over the cornbread, followed by a quarter of the bacon, and repeat until all the layers are assembled. Beat the eggs, water and seasoning together in a bowl and evenly pour over the top of the bacon and greens.

Bake until a knife comes out clean, about 45 minutes.

I shared this recipe with Motivation Monday, a weekly roundup of natural recipes and craft ideas.

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Creamy Curried Chickpeas (gluten free, vegan)

Creamy Curried Garbanzos (gluten free, vegan)

We are always looking for a new way to prepare chick peas (garbanzos). They are loaded with iron, protein and fiber, and if you buy the dried beans to cook yourself, are cheap and low in sodium.  We are into quick meals, too!

Creamy Curried Chickpeas can be prepared as a tasty filling for tacos or with abundant sauce to pour over rice or quinoa. The sweet and mildly spicy sauce got a thumbs-up from G-man and the Cadet. One of these days we'll triple all the of spices to crank up the heat!

For four generous servings or eight side portions:


1 large red onion, peeled and diced
2 tbsp olive oil
2 tsp cumin
2 tsp garlic
1 tsp chili powder (mild or hot is up to you)
1 tsp tumeric
1/4 tsp salt
3-4 cups cooked chick peas (or two cans, drained)
1 tbsp parsley flakes
1 cup canned coconut milk (or the whole can if you plan on making the dish saucy enough to pour over rice or quinoa)

On low heat, gently simmer the onion in the olive oil, Add the spices and salt and stir together until the onions are translucent. Add the chick peas and simmer for another five minutes. Add the coconut milk and until bubbly, stirring occasionally. Serve right away with soft tortillas, rice, or quinoa.


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Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)

Baked Apple Oatmeal (gluten free, no added sugar, dairy free option)

Amid the morning rush, quietly baking away, could be a belly-warming breakfast filling your kitchen with the aroma of baked apples and cinnamon. The boys ask for Baked Apple Oatmeal often, and  since it is easy, I never tire of making it.

For four generous servings:

5-6 apples, peeled and chopped
2 cups rolled oats
1 cup unsweetened shredded coconut
cinnamon
1/4 tsp salt
2 tbsp melted butter or coconut oil

Preheat the oven to 375. Meanwhile, grease a lidded pyrex casserole dish with butter or coconut oil.

To the pyrex dish, add the chopped apples. Sprinkle generously with cinnamon, about a teaspoon, or less for a milder flavour. Sprinkle with the salt. Add the rolled oats and coconut. Hold the lid on the casserole dish and shake the ingredients together. Drizzle the melted butter or coconut oil over the top, then put the lid back on.

Bake for about 45 minutes with the lid on, and another ten with the lid off. Serve right away, with a touch of milk if you like.





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Super Easy Mushroom Pork Chops- without the cans! (low sodium, gluten free)

Super Easy Mushroom Pork Chops - without the cans (gluten free, low sodium)

Pork chops in mushroom sauce is a simple comfort food. While my husband and I grew up in different countries, both of our moms made the same basic recipe. Our version is just as easy as the Old Staple* but uses fresh, whole-food ingredients. The method is essentially the same: assemble everything in a pan and bake it. The result is fork- tender pork chops with a fresh tasting mushroom sauce that you can pour over mashed potatoes. Yum!

For four to six servings:

2-3 lb package of old fashioned pork chops, such as Niman Ranch or direct from a farmer
1/4 lb mushrooms, finely chopped
2 stalks celery, finely chopped

1/2 cup water
2 tbsp tapioca flour or corn starch
1/4 tsp salt
1/2 tsp black pepper 

Preheat the oven to 375F. Grease a large Pyrex baking dish with either coconut oil or a light spray of avocado oil.

Chop the mushrooms and celery. Put half of the mushrooms into the baking dish and place the pork chops on top. Top with the celery and the rest of the mushrooms. In a small bowl, mix the water, tapicoa flour (or starch,) salt and pepper. Gently pour the mixture over the pork chops, being careful not to wash off the mushrooms and celery.

Cover the dish with its lid, foil, or a silicone topper. (I prefer a silicone topper. I bought one at our hospital's gift shop and have also seen them at the hardware store.) Bake, covered, for 45 minutes. Move the cover to let steam escape and bake for another ten minutes or so to thicken the sauce.


*There is a time-honoured recipe that has been passed down like an heirloom for years: pour a can of mushroom soup over your chops and bake them. We gave up cans of creamed soup years ago because of the excess sodium, monosodium glutamate, and, well, the cans themselves. 

Pork Roast with Yorkshire Pudding and Savoury Apple Gravy (low sodium)

Pork Roast with Yorkshire Pudding and Savoury Apple Gravy (low sodium)

Leftovers? Yes. Boring? No. Would you believe that these are planned leftovers? Crock pot pork roasts are so simple, and if you leave the whole crock in the fridge it is easy to heat back up without drying out.

The roast itself was prepared by placing it in the crock pot, and turning it on "high" for the afternoon (or on "low" for the whole day) after spreading the following sauce over top, and sprinkling with a pinch of salt:

2 tbsp blackstrap molasses
1 tsp garlic powder
1 tbsp dried minced onion

For the Yorkshire Pudding, follow the recipe for Popovers. What is the difference between a popover and Yorkshire pudding? It is really quite arbitrary. To us, when we fix a double batch, it comes down to which ones are served as brunch and which ones are served with an entree.

Savoury Apple Gravy is a perfect complement to this meal that takes just a few minutes to whip up on the stove.

Any liquid left in the pot can be used to make a hearty soup for the third day: chop up any roast that is left and add a few more carrots along with any leftover apple gravy, mashed potatoes, fresh green onions and a few cups of water. Heat the crock pot on "high" for the afternoon or on "low" for the whole day.


I shared this recipe with Motivation Mondays: Healthy Fall Recipes.


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Savoury Apple Gravy (gluten free, vegan, low sodium)

Savoury Apple Gravy (gluten free, vegan, low sodium)

There is something about gravy that pulls together a meal. Slathered over mashed potatoes, a hot sandwich, fries, Yorkshire pudding... At times, gravy melts into the background of flavours, an extension of an entree. This savoury apple gravy is no subtle sidekick, but its own festive taste with chunky spiced apples and onions. Make from scratch it in minutes!


4 medium apples, such as McIntosh, Empire, Cortland or Braeburn
1 large red onion

1 tbsp olive or avocado oil
1 tsp tapioca flour
1/2 tsp salt or lite salt
1 tsp paprika
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp black pepper (or more to taste)
1 tbsp blackstrap molasses
2 tbsp red wine or vinegar

Peel and slice the apples and onion.

In a cold sauce pot or sautee pan, stir together the oil, tapioca flour, spices, molasses and wine or vinegar. Heat the mixture until the tapioca flour melts, and add the apples and onions. Cook on low to medium heat for about ten minutes, stirring occasionally. If needed, add water, a tablespoon at a time until the gravy is the preferred texture.

Serve hot!



Savoury Apple Gravy and Taters.





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Salsa Verde Fresca (gluten free, vegan)

Salsa Verde Fresca (gluten free, vegan)

G-man has been asking for days and days to try a new idea. I have to tell you that if he keeps his love for food and new creations he has a future as a great chef. His latest was Carrot Tacos. He wanted to make whole wheat soft tortillas and fill them with shredded carrots and sour cream. Crunchy and sweet, they were pretty good! Stealthy Dad and I jazzed up the grown-up version with Salsa Verde Fresca made with fresh tomatillos and peppers from our garden.

Salsa Fresca (Pico de Gallo) is customarily made with tomatoes, chiles, onions and seasoning. Our Salsa Fresca Verde used tomatillos in place of tomatoes. (Tomatillos are similar to tomatoes in flavour, but look like big gooseberries.) To keep it sweet for the kids, we replaced the usual white onion with leeks, and chopped up sweet peppers instead of hot chiles.

For one cup:

1/2 cup finely chopped tomatillos
1/4 cup chopped sweet peppers
1/4 cup chopped leeks or green onions
1/4 tsp sea salt
1/8-1/4 tsp coriander
1/8 tsp oregano
1 finely chopped jalapeño pepper, optional

Mix everything together, wait a few minutes for the flavours to mingle, and enjoy!



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One Dish Wonder: Tomato and Ricotta Potato Bake (gluten free, low sodium)

Tomato and Ricotta Potato Bake

Easy, easy easy! Take a few minutes for prep, layer the ingredients in a pan, and pop it in the oven. After about an hour you will be rewarded with a garlicky, cheesy potato dish that is perfect for a side or solo as a meatless entree.

2 medium potatoes
1 tbsp olive oil
1/2 tsp salt or lite salt (omit if using cottage cheese)
tomatoes (four large, eight small)
1/2 lb ricotta or drained cottage cheese
parsley
garlic
basil
2 tbsp parmesan cheese

Finely slice the potatoes. (G-man and the Cadet do not mind the peels, and if you can get away without peeling you will have even less work. Just use the word, "rustic.") Toss the potato slices in olive oil and the salt. Slice the tomatoes.

In a covered casserole dish sprayed with olive oil, assemble the layers: Place a third of the potato slices at the bottom of the dish and sprinkle with garlic, parsley and basil. Top with half of the ricotta and half of the tomato slices. Layer with another third of the potatoes and seasonings, then the rest of the ricotta and tomatoes. For the final layer, arrange the last potato slices over the top. Sprinkle them with the seasonings and parmesan cheese. Gently press down to take out any air bubbles then put the lid on.

Bake at 350 for an hour, or 375 for 45 minutes. 

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Beef Teriyaki in Fifteen Minutes without Soy Sauce! (gluten free, low sodium)

Beef Teriyaki without Soy Sauce (gluten free)

Have you ever heard of a low-sodium Teriyaki sauce? Me neither.* A quick check of the jar labels in the store can be hair raising. When I went cruising for recipes I kept finding soy sauce, and lots of it. Hmmm.... what does soy sauce taste like, besides salty? Rich, earthy (from fermentation), and a bit tangy. I played around for a while with some things we had in the cupboard, and came up with a really good impostor!

The trick here is to have everything chopped and prepped to you do not overcook anything. Your steak will be tender, your veggies will have a bit of crunch, and the sauce will marry the tastes and textures together.

1 lb grassfed beef steak, thinly sliced

1/2 cup balsamic vinegar
1/2 cup blackstrap molasses
1/2 tsp garlic powder
1/4 tsp salt or lite salt
1/2 tsp sesame oil
1/4 cup diced onion

1 tbsp sesame seeds
3 large mushrooms
3 carrots
3 stalks celery
1/2 cup chopped cabbage

In a stainless or glass bowl, mix the balsamic vinegar, molasses, garlic, salt, sesame oil, and diced onion. Add the sliced steak and let it marinate for a few minutes while you chop your vegetables.

Heat up a wok or sauté pan. (I like an Ultimate Pan, which is sort of a halfway between.) Add the meat and sauce mixture to the hot pan and cook, stirring, just long enough to heat up the sauce. Add the vegetables and sesame seeds, and continue to stir until the meat is cooked through. Serve over cooked quinoa or rice.


*Kikkomen's "low sodium" teriyaki sauce still contains 320mg sodium per tablespoon, and LaChoy's version contains 284mg sodium per tablespoon.  You'd need at least a couple tablespoons of sauce per serving.


I shared this post with Swap-n-Share Sunday.


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One Dish Wonder: Beef and Potato Bake (gluten free, dairy free, low sodium)

One Dish Wonder: Beef and Potato Bake

There were no cans of soup harmed in the making of this hearty bowl of manly-man fare. None opened, nor even purchased, actually. It is just as easy to make a quick beef and potato casserole, with its own creamy mushroom sauce, without the soup! As a bonus, when cooking with grassfed beef, you do not even have to brown the beef first. Just chop, layer, and pop it in the oven. Find something constructive to do for an hour, and return to find that dinner is done! (There is a serving of vegetables stashed in there, too.)

1 lb ground, grassfed beef
4 medium potatoes
1/2 lb mushrooms, finely chopped
3-4 stalks celery, finely chopped
1 small onion, finely chopped
1/4-1/2 tsp salt, or lite salt to further reduce sodium
1/4 tsp black pepper

Preheat the oven to 350F.

Chop the mushrooms, celery, and onions and put them together in a bowl. Mix in the salt and pepper. (This replaces the seasoning and moisture of a can of soup.) Chop the potatoes and set aside.

Layer the ingredients into a lidded casserole dish: First, put half of the potatoes, and sprinkle with a handful of the mushroom mixture. Next, spread half of the ground beef on top, followed by chopped mushroom mixture. Top with the remaining potatoes, then mushroom mixture, the rest of the beef, and the rest of the mushroom mixture. Gently press down on the top to fill in the gaps.

Put the lid on and bake for an hour. (If the oven is not quite preheated yet, pop it in as it is and add a couple of minutes to the timer.)


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Where are my manners?

I haven't written too many new posts lately. Gardening, chasing kids, finally selling the "extra" house in Missouri... Now we have started to paint our own house, a big Victorian centenarian plus, with brushes in hand. In my spare time I have been working on a curriculum for the kids for this year.

There was a post, just over a week ago... Michelle of Simplify, Live, Love invited me to post as a guest to her blog while she was on vacation. Sure, why not? It was fun. Lots of people discovered my blog for the first time, and I forgot to to return the favour. *slaps forehead*

I would love you to check out Simply, Live, Love. The featured family are also Iowans, living on the other side of the state. She offers recipes, gardening tips, homeschooling plans, crafts, and frugal living ideas. My favourite posts are her Five Minute Grammar Lessons. (Last week, there was even a weekly menu from Stealthy Mom!)


- Laura

Fresh Ricotta and Whole Wheat and Flaxseed Rolls (with the whey!)

Fresh Ricotta and Whole Wheat and Flaxseed Rolls

Fresh Ricotta (or Paneer) cheese is so easy to make. The challenge is to find a good use for the leftover whey. About a year ago I started to use the whey for making bread and it is now a routine. The whey is not a "leftover" any more, but part of the process since I generally make them at the same time. Sometimes we save the ricotta for pizza, pasta or kale paneer, and sometimes we smear it on the freshly baked rolls and call it a meal. Either way, it is a delicious way to spend an afternoon. The bread recipe makes enough to last us for two weeks if we pop most of it into the freezer right away.

Start with the cheese:

Ricotta (or Paneer)

1/2 gallon whole milk- (non-homogenized if you can get it)
1 cup plain yogurt (optional, but adds flavour)
1/2 cup lemon juice
2 tsp salt

Exploring the World

map by Magellan Geographix 800-929-4MAP

We are planning to explore the world this year. Each week, we will focus on a country, or US state or Canadian province. Keeping it simple, since G-man is five and the Cadet is three, we will check out major geological features, climates, architectural landmarks and interesting native species. We will prepare a meal of favourite, traditional foods from that area as well.

There are about two hundred independent countries in the world, depending on your source and the day. Choosing forty was somewhat arbitrary, and somewhat for convenience. We have friends and family in some places, for a personal connection, and ancestral heritage from others. For the rest, I picked a few from each continent.

Source material is a bit of a challenge. Scholastic has a few "Rookie Reader" books on continents and a handful of countries. We will use those, encyclopedias, and simple books as I find them. We will ask people we know to talk about where they are from, and hit up other food-bloggers for local recipes. Each week will be a hodge-podge.

We are up for this!

(Oh... and I plan to share, too, in case other parents out there would like to try this.)


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Grilled Egg Salad (Seriously.... the eggs were hard-boiled on the grill!)

Grilled Egg Salad

It is during the hottest days of summer when I crave an egg salad sandwich. Somehow it seems unfair that egg salad requires hard boiled eggs which means a pot of boiling water heating up the the kitchen... Pass. I have experimented with pre-cooking and freezing eggs, and now understand how the the egg salad in those commercially prepared sandwiches get that weird rubbery texture. (Well there's an admission, eh?) In July's Food Network Magazine there was a page of photos of things you can grill. Veggies, berries, eggs... Eggs??? No explanation or instructions, just a picture of a hard-cooked egg and a warning to prick a hole in it first.

One night last week I gave it a shot. We were cooking burgers, and like every other time we grill the coals would be hot long after we finished our meal. I usually toss in a few potatoes to bake, and this time I added half a dozen eggs. I poked a hole in the end of each one, set them on the grill next to the taters, and closed the lid. I cannot be certain how long I should have left them there, but when I checked back in twenty minutes they were done.

After cooling on the counter for an hour, I placed the eggs in the fridge. The next morning, I peeled them. The shells were too brittle to peel neatly, so perhaps next time I will cool them down in a bowl of water. Inside the eggs were indeed hard cooked.

When preparing the egg salad, I did not bother with making mayonnaise in case the experiment failed. Instead I used three tablespoons of vinegar and a tablespoon of olive oil. Chopped green onion, a little salt... and there I had it! An egg salad sandwich on a day it too hot to cook!

With a bun bun baked on the grill the night before, I would have to say this was a pretty good sandwich.



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