Category: Food & Cooking

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Avocado Egg Salad

If you think that avocados are just something to mash-up and dip corn chips into, here’s some news for you, and we’re not talking that ‘millennial ‘ toast fad either.

Not to say either of those uses are bad, but maybe it is time to rethink this super food’s role in your pantry. Yes, super food.

In that dark green shell the “alligator pear” holds 20 different vitamins and minerals, a 100 gram serving has; 150 calories, 15 grams of healthy fats and only 2 ‘net’ grams of carbohydrates … no sodium or cholesterol. See… super food!

We came across a really great way to fix this fruit. Make an egg salad. You can skip the mayo and get a rich creamy egg salad that is perfect for a sandwich or scooping. Though we’d recommend that you use celery sticks, or carrot disks, rather than corn chips.

We have also started to slice it thin, layer it on a piece of toast, add some fresh ground pepper, and then put an over easy egg on top for a great breakfast treat.

Sure you can keep mashing up that dip because you are still getting superfood advantage, but maybe that jar of processed cheese stuff isn’t the best pairing.

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Avocado-egg salad

Servings: 2 people
Calories: 150kcal

Ingredients

  • 1/2 medium avocado diced
  • 2 hard cooked eggs diced
  • ¼ cup celery chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon fresh chives minced
  • 1 pinch salt
  • 3 turns fresh ground pepper

Instructions

  • Dice avocado, egg and celery to about the same ⅛ inch size pieces and place in small bowl
  • Add lemon juice, chives, salt and pepper, then mix to combine 
  • This can be spread on bread, toast or scooped up with slices of fresh veggies like carrot, celery, zucchini or cucumber.
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Green Goddess Goodness

It may have been years since you tried Green Goddess dressing. I remember bottles of a Kraft version that showed up in our family fridge in the 70’s . I guess it was popular on the SoCal sprout salads of the day. We recently came across a version of this dressing as part of an oven-roasted green veggie salad … it was better than I remember and actually easy to make.

Classic Green Goddess recipes use anchovies, either whole or paste to get that earthy flavor. This take on the classic swaps out pungent fish with white miso paste, more vegan friendly. You can find miso in most markets these days and it’s worth the effort.

The way we are making it is with a hand blender which allows us to do very small batches but it can stay in your fridge for a few weeks if you wanted to do larger portions. The recipe attached is weighed out in grams to make this process easier.

Try tossing a couple cups of chopped up broccoli crowns, one inch pieces of green bean and small chunks of zucchini in a tablespoon of olive oil and pepper. Spread it out on a sheet pan covered with foil and sprayed with oil and roast for 20 minutes in a 400 degree oven.

Mix this with some of the green goddess and spread over a bowl of salad greens, some wilted kale or even a mix of both.

For a speedy dinner salad check out JQ’s quick dressed greens. You add the parts of an oil and vinegar dressing to the bottom of a large bowl and then toss salad while mixing the dressing. The taste variety comes from herbs and spices added to the mix.

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Green Goddess dressing

This version of Green Goddess gets it's umami-ness from white miso rather than anchovies, and makes a great sauce for oven-roasted veggies, chicken, lentils, or even a mixed green salad.

Ingredients

  • 60 grams mayo
  • 30 grams buttermilk
  • 3 grams lemon juice
  • 10 grams white miso
  • 1 clove garlic about 3 grams
  • 15 grams green herbs see note

Instructions

  • A hand blender works really well for small batches. This can be made in a food processor but you'll need to double or triple the quantities. If you are using a hand blender (Bamix), add ingredients in the order listed, keeping herbs on top. In a food processor you can just load it all in.
  • Mix with short pulses stopping often to scrape down the sides, until the herbs and garlic are very finely chopped and the mixture is smooth in texture.

Notes

  • Measures are in grams so you can increase the amounts easier. Just put the mixing vessel on a scale and add ingredients. This amount is good for two large bowls of mixed greens with roasted veggies.
  • Herbs - you can use any combination of fresh green herbs you like. We use about 2 tablespoons(Tbsp) parsley, 1 Tbsp chives, 1 Tbsp tarragon  and then add basil to get 10 to 15 grams.
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Salad in minutes

As the main salad maker in our family, my goal is to ensure we eat fresh veggies every day. A quick, mixed green salad fits the bill nicely. So why do I hesitate when it’s time to make a salad?

For me it’s the prep…washing the greens, peeling the veggies, and measuring assorted oils, vinegar and herbs. Apparently I am a lazy salad maker. Still, determined to do better, I decide to streamline my process.

All cleaning is done at one time. Vegetables are washed (check out Fruit & Vegetable Wash), then stored immediately after our weekly grocery run.

Now that everything is prepped, we are ready to assemble a salad at any time.

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Salad in minutes

Prep Time4 minutes

Ingredients

  • 2 Tbl olive oil ratio of 3 to 1, olive oil to vinegar
  • 2 tsp vinegar
  • pinch of salt
  • grind of pepper
  • pinch of thyme
  • handful of spring greens per person
  • 1/4 cup freeze dried blueberries per person
  • 1/8 cup sliced roasted almonds per person

Instructions

  • Place oil, vinegar, salt, thyme in large bowl and stirvigorously until emulsified. 
  • Put greens, blueberries and almonds and lightly toss until coated in dressing. Serve.

I only make enough dressing for the meal at hand. The ratio of oil to vinegar is three to one: three parts oil to one part vinegar. Not every vinegar is the same strength, so “to taste” is important here.

Choose a bowl three times bigger than the salad you are making…why? Because it’s a tossed salad and this helps contain all the parts.

The dressing is mixed first. Let sit a few minutes to blend the flavors, then the greens and extra fixings are put in the bowl and it’s all tossed.

Sometimes the extras are held back and dressed on top of the salad. Depending on how heavy they are, the really heavy stuff will end up on the bottom of the mixing bowl and make distribution more troublesome.

 

 

 

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Found a great Public House

Oregon has lots of places to find craft brews. So many, there is often little difference between one or the other. Faced with way too many Indian Pale Ale  and seasonal brews …sorry but pumpkin spice is really only palatable in scone form… we are always looking for something different coming out of the tap. This can be a brew style or even how the beer is being delivered to the glass.

The pints poured in your local establishment are likely moved by carbon dioxide, a practice that adds to the effervescence of the pint and sometimes, can be a bit too much. If you’re lucky your local watering spot offers nitro or nitrogen gas-powered lines. Nitro is less bitter and adds smaller bubbles to the drink.

A better way to have your pint without all the bubbles is to use a British style hand pump or beer engine.  A traditional British public house tap uses a lever’s energy to move beer from the keg to the glass. This style of beer delivery usually means the final fermentation was in the cask.

Hand pump pours are, in my mind, superior pints leaving just the cast conditioned character of the beer in the glass and a creamy froth on top.

We were really pleased to find Porter Brewing in Redmond, where they only serve cast conditioned beer hand pulled.

The Porter is pleasantly smoky, the stout chocolatey, and my favorite the Extra Special Bitter which was better than the nitro ESB at Red Hook.

In addition to the tap offerings, there is a BBQ food truck adjacent that offers great pub food. We’ll be passing Bend more often to hit this great little english pub on the north end of Redmond.

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Sourdough Waffles

Mention sourdough and people think San Francisco. While that’s not wrong, the leavening of bread with “yesterday’s” dough is as old as grain cultivation, and with it the inevitable rise of bread making (see what I did there?).

While my bread making has been inconsistent the last few months, there is an active sourdough culture in our fridge. That means this starter is fed every two to three weeks.  It is pulled from the fridge, a portion is removed, and equal amounts of flour and water are added. Then it is allowed to start working before it’s return to the fridge.

The process of feeding a sourdough starter means there is some amount of perfectly good leavening agent that gets washed down the drain, if it’s not used for baking. When there’s no bread to bake, we make waffles. The recipe will work for pancakes if you are so inclined. “A waffle is just a more considerate pancake. It’s like, here, let me hold that syrup for you in these convenient boxes.”

If you are interested in sourdough, there are ways to start from scratch, but it is way easier to either find a baker and ask … they are usually looking for someone to take the cast off. But be ready to feed the beast regularly. That might be motivation to make a loaf of bread, or at least the more considerate breakfast food.

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Sourdough Waffles

Great way to make use of excess starter. 
Servings: 4 round waffles

Ingredients

Overnight sponge

  • 120 grams unfed sourdough starter
  • 120 grams unbleached flour can do 50% Whole Wheat
  • 14 grams sugar
  • 225 grams buttermilk

waffle batter

  • 1 large egg beaten
  • 25 grams butter melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

The night before:

  • To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
  • In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight. 

The next morning:

  • In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.
  • Coat a 6 inch round waffle iron with cooking spray and heat. Pour ⅔ cup measures of batter onto a heated iron and bake until steam stops escaping from sides. Should make about 4 waffles