Basil Egg Salad

My mom use to make my brother and I egg salad for lunch when we were younger and I loved it (minus the egg smell). This recipe reminds me of those days but the basil and spices in this recipe, tastes more grown up.











This recipe makes 2 servings:
4 hard boiled eggs (peeled and chopped)
2 tsp mayonnaise
1 tsp mustard
1 tsp parsley chopped
1 tsp onion chopped
1 tsp chopped basil
1 tsp extra virgin olive oil
1/4 tsp sea salt
Black Pepper to taste

Total Prep/ Cook Time:
20 minutes

In a medium bowl combine:
Eggs/ Mayonnaise/ Parsley/ Onion/ Basil/ Olive Oil/ Sea Salt/ Black Pepper

Mix well. Serve on a wheat pita with lettuce.

Enjoy!

Potato Pepper Pizza

This recipe was inspired by my friend Hadiya who wrote about her longing for great pizza on her blog Sight Undefined. If she were here in Brooklyn, I would have whipped this dish up and invited her over already for dinner but since she has moved across the pond; this post will have to do.









This recipe makes 2 servings:
1 loaf of fresh Italian Bread
1 small red potato (peeled and thinly sliced)
1/3 cup tomato
1/3 cup red pepper
1/3 cup cream cheese
2 tbsp scallions finely chopped
2 tbs grated jack cheese
1 tbsp olive oil
1 tsp garlic
1/2 tsp sea salt
1/2 tsp black pepper

Total Prep/ Cook Time:
25 minutes


Topping
In greased shallow baking pan mix:
Potatoes/ Scallions
Bake on 375 degrees until soft and sightly browned. Set aside.

Sauce
In food processor combine:
Tomato/ Red Pepper/ Cream Cheese/Olive Oil/ Garlic/ Sea Salt/ Black Pepper
Blend until smooth. Set aside.

Slice 6" Wedge of Italian Bread and then slice again in half. Place bread on baking sheet and top both halves with a generous layer of sauce. Next place potato/scallion mixture on top of sauce. Sprinkle with jack cheese and place in oven.

Bake at 400 degrees until cheese is melted and browned approx 10-15 minutes. Remove from oven and enjoy!

Cheers!

Thanksgiving Menu Highlights: Curry Collard Greens

Initially I had to call my Grandmother to get instruction on how to prepare the greens. But unlike Grandma's recipe, I wasn't going to make the greens in the traditional way sauteed with meat. This rendition was a hit at dinner and I am sure my Grandmother would enjoy.


This recipe makes 8 servings:
large bushel of collard greens chopped
1/2 cup chopped white onion
1/4 cup coconut milk
1/4 cup chopped scallions
2 tbsp olive oil
1 tsp sea salt
1 tsp curry powder
1/4 tsp sugar
1/4 tsp chili paste

Total Prep/Cook Time:
30 minutes

In large skillet saute:
Olive Oil (1 tbsp)/ Scallions/ White Onions

After 3 minutes, begin to add collard greens to the skillet. Mix with onions.

Once all collards have been added and start to get soft, add the last 1 tbsp of Olive oil and:
Coconut Milk/ Sea Salt/ Curry Powder/ Sugar/ Chili Paste

Mix well and continue to cook over medium heat until collard greens are dark green and the desired tenderness.

Remove from heat and serve.

Enjoy!

Spicy Ginger Soy Tofu Salad

When it's late and you want something good that won't make you feel guilty for not only eating after 9pm but skipping the gym too! Most carnivores will turn their nose up at this meal but I promise you, it's so tasty that you'll forget that nothing on your plate was...(well you know) Enjoy!

Ingredients:
2 cups fresh spinach leaves
1 cup cubed extra firm tofu
1/2 cup soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tsp finely chopped ginger
1/4 tsp garlic
1/4 tsp chili paste


Total Prep/ Cook Time
25 minutes
*Rinse and drain spinach and set aside

In Mixing Bowl Combine:
Soy Sauce / Honey / Brown Sugar/ Ginger/ Garlic/ Chili Paste

Wisk thouroughly until all honey is mixed in. Add in Tofu and let soak for 5 minutes. Drain and set aside remaining soy/ginger sauce.

Place tofu in a shallow foil lined pan and broil for about 5 minutes until tofu gets slightly crispy. Let cool.

Arrange tofu on bed of spinach and drizzel with soy/ginger sauce.