close

Category: Healthy Living

  • Home
  • Category: Healthy Living
Awesome   very informative

Awesome very informative

week-28-11.jpg

This egg salad recipe existed here a few years back, piled on top of avocado toast. For our Cooking Club menu a couple weeks ago we piled it on top of asparagus and served it with toast. I know it feels lunchy-brunchy, but it’s nice to have something off the mark for dinner. Videos take us awhile to make, but I know they make a recipe feel so much more approachable. Recipes can look like so many words, and then you see it on video and realize cooking is a lot simpler than it looks in recipe format. I know this is ahead for an Easter menu, but maybe log this one away for then.



Directions

Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, put the cover on, turn off the heat, and let them sit for 10 minutes Drain off the hot water and fill the pot with ice and a splash of water. Let the eggs cool completely, then drain. This can be done a week in advance. 

Preheat the oven to 400’. Lay the trimmed asparagus on a rimmed baking sheet and drizzle with the oil and a big pinch of salt and pepper. Roast for 8-10 minutes, though timing will vary on the thickness of your asparagus. Early season bundles are on the thin side, so 10 minutes should be the max, less if you like them snappy. 

For the gribiche: I don’t like my egg salad super yolky, so I remove half of the yolks. Don’t remove all of them! The yolks do help make it rich and delicious. Chop up the hardboiled eggs. 

In a medium bowl, combine the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper and stir to mix. Add the fresh herbs, chopped eggs and stir to mix. Taste for seasonings. 

Serve a heap of the eggs gribiche over the asparagus. Serve it with fresh toasted bread, or not. 

Ingredients

FOR THE GRIBICHE

6 hard boiled eggs
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
1 Tbsp. extra virgin olive oil
Zest and juice of one lemon
2 Tbsp. capers, drained and chopped
1/4-1/2 tsp. sea salt, to taste
Fresh ground pepper
1/2 cup fresh herbs – some combination of parsley, dill and chives

FOR THE ASPARAGUS

3/4 lb. asparagus, trimmed
1 Tbsp. extra virgin olive oil
sea salt and pepper

FOR SERVING

Good quality bread, toasted, for serving


week-28-20.jpg

Sara Forte
2019-04-03

Quick Roasted Asparagus with Eggs Gribiche

Quick Roasted Asparagus with Eggs Gribiche . Sprouted Kitchen

4

A simple brunch recipe that can be served along side all the favorites.

  • 6 hard boiled eggs
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. extra virgin olive oil
  • Zest and juice of one lemon
  • 2 Tbsp. capers, drained and chopped
  • 1/4-1/2 tsp. sea salt, to taste
  • Fresh ground pepper
  • 1/2 cup fresh herbs – some combination of parsley, dill and chives
  • 3/4 lb. asparagus, trimmed
  • 1 Tbsp. extra virgin olive oil
  • sea salt and pepper

200 calories16 grams fat0 grams transFat5 grams carbohydrate2 grams sugar2 grams fiber10 grams protein

Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, put the cover on, turn off the heat, and let them sit for 10 minutes Drain off the hot water and fill the pot with ice and a splash of water. Let the eggs cool completely, then drain. This can be done a week in advance.

Preheat the oven to 400’. Lay the trimmed asparagus on a rimmed baking sheet and drizzle with the oil and a big pinch of salt and pepper. Roast for 8-10 minutes, though timing will vary on the thickness of your asparagus. Early season bundles are on the thin side, so 10 minutes should be the max, less if you like them snappy.

For the gribiche: I don’t like my egg salad super yolky, so I remove half of the yolks. Don’t remove all of them! The yolks do help make it rich and delicious. Chop up the hardboiled eggs.

In a medium bowl, combine the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper and stir to mix. Add the fresh herbs, chopped eggs and stir to mix. Taste for seasonings.

Serve a heap of the eggs gribiche over the asparagus. Serve it with fresh toasted bread, or not.

PT20M

PT10M

PT35M

vegetarian

Entrée

brunch, vegetarian, gluten free, dairy free

Read More
IMO stuff about  are fab

IMO stuff about are fab

tuesday things I howsweeteats.com

1. 100% making this today: iced coconut chai latte! Sounds so super good.

2. I’m almost finished with the Wife Between Us and I can’t decide how I feel about it. I’m very into the story and want to see what happens and have had some moments of not being able to put it down. But I don’t love the book. It’s more so… I’m just dying to find out how it ends. What are you reading right this minute?

3. Can you imagine this: cereal is better with water than milk? Nooooo. I could never. I love cereal so much, it’s major comfort food for me. And I have never liked milk (ever! never drank it as a kid.) but I do like some version of milk with cereal.

4. Lacy sent me this and it is SO good: no more “you never knows” for singles!

5. TV things! I actually loved the season finale of This Is Us. Thought it was so good! Billions too. And I watched the ACMs wishing I could be a country music star in another life.

6. For the last 4ish years we’ve had wasps coming into our house and NO ONE can find the source. It makes me absolutely crazy and now they are back again. Between this and a rogue centipede I’m ready to move.

7. I am SO excited because my friend Rachel (who wrote some amazing articles for Buzzfeed that I would always link here!) has started another site that is incredible. She always has the best tips and recommendations.

8. Okay I might be a crazy person, but I signed up for Trunk Club! I’ve never been super interested in the clothing/stylist services because I love to shop and think half the fun is going to shop. But I saw some IG stories of people getting Trunk Club and they stuff looked awesome. I may love it. Or loathe it. Who knows!

9. How is it only Tuesday. Truth.

The post Tuesday Things. appeared first on How Sweet Eats.

Read More

Thanks ! big fan here

I have to travel 20 miles to my nearest supermarket to do my main shopping, but daily staples such as milk and bread, as well as our weekly locally grown veg box, get picked up at our local village shop just a 1/2 mile away. The milk is locally produced too, and the bread is made at a bakery just a few miles away. The furthest I’ve ever gone for ingredients was to Aberdeen (200-mile overnight ferry) to pick up branded ingredients I couldn’t source in Shetland for a photo shoot.

Read More
I think  posts about  are great

I think posts about are great

Deep-fried jackfruit with garlicky-dill mayo

The last time I deep fried something was waaaaay back in September 2017. Due to health issues that started around then, I slowly started cutting down on refined carbs, sugar, processed and fried food as a part of trying to figure out how to pinpoint and reduce pain. Did any of these things have something to do with what was causing it? Probably not, although if it was as simple and clear cut as that that, I’d be happy to give them all up for good.

Restricting my diet in this way gave me a sense of control and clarity, when I was feeling neither one in my body or my mind.  While it served that purpose, it also killed this creative outlet, making coming up with ideas here seem like more of a chore than a source of joy.

As things are slowly getting better, I’m bringing some of that joy back with this deep-fried, refined carb dish—and dipping it into vegan mayo just because. Inspired by a fish and chips recipe by Chef Adam Evans I found in an old issue of Bon Appétit, I subbed jackfruit for the cod and loved the results.

Deep-fried jackfruit - inside shot

See that juicy looking texture? I got that by simmering jackfruit in broth and Old Bay, then freezing, defrosting and pressing before dredging and beer battering. Similar to tofu, this technique transforms texture, maximizes flavor and is super easy to do.

Deep-fried Jackfruit - inside shot

Over this past year, I am so grateful for those whose paths I’ve been lucky enough to cross as they support and share what they know about yoga, mindful self-compassion and meditation. I’m not sure where I would be emotionally and physically right now without all of these things. I’ll be incorporating some of these new-to-me concepts in some way in this space as I discover them, as it’s something that I’m trying to embrace as much now as I’m reconnecting with food again here. Stay tuned.

Deep-fried jackfruit with garlicky-dill mayo

Deep-fried Jackfruit with Garlicky-Dill Mayo

Prep

Cook

Total

Yield 4 servings

Inspired by Chef Adam Evans’s Fish and Chips with Malt Vinegar Mayo recipe.

Ingredients

for the garlicky-dill mayo

  • 1 cup vegan mayo
  • 4 tsp coconut vinegar (apple cider vinegar or lemon juice would work too)
  • 1 TB chopped fresh dill
  • few pinches of salt

for the jackfruit

  • 2, 20-oz. cans of jackfruit, packed in brine
  • 4 cups water
  • 2 vegetable bouillon cubes 
  • 1 tsp Old Bay

for the batter

  • 1 cup AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 oz. beer (lager or IPA)
  • 1/2 cup fizzy water
  • 1 TB malt vinegar
  • 1/2 cup finely ground corn flour, combined with 1 tsp each of Old Bay and dried dill
  • canola or grapeseed oil, for frying

to garnish and serve

  • fries or slaw
  • extra malt vinegar
  • lemon wedges
  • chopped fresh dill/parsley
  • chopped green onion
  • flaky salt

Instructions

to prepare the garlicky-dill mayo

  1. Combine all ingredients. Adjust to taste if needed, then comfort and refrigerate until ready to serve.

to prepare the jackfruit

  1. Drain the jackfruit, removing any seeds. 
  2. Add the bouillon and Old Bay to a large saucepan and bring to a boil over medium-high heat. Once dissolved, add the jackfruit to the pan. Allow to return to a small boil, then simmer for about 15 minutes. Drain.
  3. Allow to cool, then transfer to a baking sheet in a single layer. Place into the freezer for a few hours.
  4. Remove the jackfruit from the freezer and allow to defrost on the sheet. Once defrosted and at room temp, place the jackfruit, single layer, in between towels (I used a large bath towel). Press down with your hands to allow most of the moisture out. The jackfruit doesn’t need to be bone dry.

to prepare the batter

  1. Combine the AP flour, baking powder, baking soda and salt and pepper into a medium-sized bowl.
  2. In another bowl, combine the beer, fizzy water and malt vinegar.
  3. Add the wet mixture to the dry and combine, taking care not to overmix.

to fry the jackfruit

  1. Place several inches into a medium-sized cast-iron pot. Heat over medium-high heat for several minutes. Test the oil’s readiness by inserting a chopstick into the oil so it touches the bottom of the pan. If bubbles form around the chopstick immediately, you are ready to fry.
  2. Working in small batches, dredge the jackfruit into the seasoned corn flour mix, then transfer to the batter.
  3. Make sure each piece is covered evenly in the batter, then carefully transfer to the oil, taking care not to overcrowd the pot. 
  4. Once golden brown all over, transfer the jackfruit to a large plate lined with paper towels and repeat the process with the remaining jackfruit.
  5. Serve immediately with fries, slaw, lemon wedges, mayo, malt vinegar and chopped fresh herbs.

Deep-fried jackfruit

Read More