Egg Salad w/ Turmeric

This presentation does not do this delicious salad justice.  It should be served on a gold platter.  I couldn't seem to find one of those in my cupboard, unfortunately.

I've read quite a bit about the health benefits of turmeric recently and decided it was time to give it a try.  I played it safe and tried a simple egg salad.  Simple it is not.  The favors are so bright and delicious.  I want to put turmeric in everything I cook. It's fantastic! 

Without any specific measurements, I threw together some typical egg salad ingredients and added turmeric:

Hard boiled eggs - about 10

Mayo - about 1 Cup

Deli Mustard - 1 tsp.

Green Onions - 3 chopped

Turmeric - about 1Tbsp.

Salt to taste 

You will never make egg salad again without turmeric. 

Ever! 

Veggie Delux Pizza Pie

Nothing special...just lots of yummy veggies with San Marzano pizza sauce and fresh baked pizza crust. 

My Friday night is complete! 

Snack Time

Assorted gourmet olives, Brie cheese, gala apples and crackers with a glass of wine, of course! 

Yum! 

Apple Cinnamon Refrigerator Oats

I am not a huge oatmeal fan but thought this would be worth a try.  My mornings are hectic and to have something like this to grab as I rush out the door would be perfect.  I bought a case of Ball mason jars.  They are 2 cup jars.  

In each jar I added:

1/2 C Old Fashion Thick Rolled Oats

2/3 C Unsweetened Vanilla Almond Milk

2 Tbsp Plain Greek Yogurt 0%

2 1/2 Tsp Chia Seeds

1 Tbsp Pure Maple Syrup

1/2 Chopped Gala Apple

A couple dashes of Cinnamon 

Cap it, shake it and refrigerate it! 

The next day the oats have absorbed all of the liquid and softened.  They were pretty pasty so I added about 2-3 Tbsp of the Almond Milk to thin it out a little bit.  They are delicious!  I will definitely be making more and experimenting with different fruit combinations.  This is a perfect breakfast with all of the nutrients you will need to start your day off right. 

Enjoy! 

Cream of Celery and Carrot Soup - Buffalo Style

With baskets full of veggies to use up from last week, I had to make a soup.  Thanks to the disgusting January weather in Ohio, comfort foods are in high demand.  This puréed soup was great on it's own, but a whole new experience with the blue cheese and buffalo sauce addition!

2 Whole Celery Bunches 

2 Large Carrots

1/2 White Onion

3 Green Onions

1 Roma Tomato

3 Cloves of Garlic

2 Handfuls of Baby Spinach

1 Handful of Parsley

Clean and rough chop all of this and sauté in a sauce pan with a little bit of olive and flax seed oils.  Sprinkle with S&P.  

Crumble in 2 dried Sage Leaves

Add with water until just to the top of the veggies.

Cover and simmer on low for about 1 hour.

Let cool and purée in a blender. 

Pour back into sauce pan to season and taste.  

Add a dash of Cayenne Pepper and Cumin, S&P to taste. 

Serve hot or cold!  Add any topping you like.  The blue cheese and buffalo sauce was a hit!

Enjoy! 

Marsala Roasted Fennel and Mushroom Pasta

Fresh garlic and chive fettucini (courtesy of The Anderson's) with a pesto, Marsala, tomato sauce, topped with Marsala roasted fennel, onion and Baby Bellas. 

P.S.  This was a test of my new iPhone 5S camera.  Not too shabby! 

Shawarma Tacos w/ Greek Yogurt Tzatziki Sauce

In an effort to avoid ordering delivery from my favorite Lebanese restaurant, I created these delicious  Mediterranean tacos.  Stack steamed  corn tortillias, baby spinach, sliced Roma tomatoes, ground  Shawarma seasoned meat and Greek yogurt Tzatziki sauce.  On the side there is a light bulgar wheat salad. 

- Tzatziki Sauce -

Greek Yougurt 0%

Fresh chopped mint, dill, parsley

Chopped cucumber

Salt to taste 

Mix and let marinate.  

Quick, simple and delish!!

Enjoy! 

Vegetable Soup w/ Muenster Cheese Sandwich Wedges

Just doing our best to keep warm in the Arctic tundra of Findlay, Oh! 

Southwest Venison & Sweet Potato Hash w/ Poached Eggs

A cold winter morning calls for a hearty breakfast.  I love making hash.  It is a good way to use up veggies and leftover roast.  For this one I tried sweet potatoes.  They were surprisingly good with the all of the other savory components.  

Chopped and boil the sweet potato until tender.  

Chop onion, garlic, mushrooms and roast. 

Season with S&P, oregano and a little chipotle chili powder.

Sauté everything in a little EVOO until it all has a little brown crisp on the edges.

Plate a top with eggs of your choice.  I love, love, love poached eggs so I tend to use them a lot.  They also look good in the pictures! :) 

On the side I served some crispy baked corn tortillias wedges. 

Enjoy!