Weekend Easy Dish

Egg Salad

At the end of each week, I “scan” my refrigerator and decide what stays, what goes and what needs to be used immediately.

This is how I decided that this weekend’s easy dish is EGG SALAD.

As in previous “Weekend Easy Dish” posts, the ingredients may be replaced or skipped, depending on what each individual has available and likes.

Ingredients for egg salad (adjust ALL ingredients depending on how many eggs you use)

2 – 8 Eggs — hard boiled, peeled and cut in chunks
Place in a bowl.

Add:

Chopped red onion or chopped scallions (to your taste)

1-2 baby dill pickles (or any type of pickles you have/like)

Dressing: Mix mayo and mustard in the proportions you like or make your own dressing

Optional: Fresh dill or parsley (chopped)
Salt and pepper to taste

Serve on toasted bread. You may add fresh tomatoes on top and a fresh basil leaf, or on the side, as garnish.

As with all weekend easy dishes, the ingredients may be switched with similar ones or eliminated.

The goal is to use what we already have and use our imagination, a free blessing from God.

Enjoy making something delicious when at first, we thought there was nothing to eat:)

Weekend Easy Dish

Weekend Easy Dish was started so we could use whatever leftover ingredients we have in our refrigerator and kitchen and turn them into an eatable dish. If I were to brag, I’d say delicious, but I’m modest.

Not all of us have the same left over ingredients in  the same given weekend, and this may or may not be useful to you right now. However, if the dish sounds good  you may buy the ingredients and make the dish, in which case, it will be a fresh, new dish.

What I had in my kitchen this weekend:

Basic ingredients: olive oil, salt, onions, garlic, two boxes of almost empty types of pastas, (about same in size) and grated parmesan cheese.

I garden, so I also had fresh basil leaves, which add extra flavor to any dish, unless it’s a dessert.

In my refrigerator, I had 1/2 a pack of bacon, which had to be used and  fresh green beans, which I kept avoiding to cook on their own, so they were at risk to spoil. If your heart doesn’t pound faster at the thought of eating fresh vegetables, this is a great way to incorporate ANY green vegi into a dish you might like.

Step one: 

Have all your ingredients in the same place and make sure you don’t miss the main one, as I did once, when I made sour cream cake, but I had no sour cream.

Step two:

In a large skillet, cook the bacon until almost crisp, but do not over cook.

In separate pot, cook the pasta 1/2 way. Make sure before you put the pasta in the boiling water, you added salt and little oil to the water, so pasta doesn’t stick together. Drain the pasta and set aside. You might wish to reserve  2 cups of the water in which you cooked the pasta, for use later.

Remove the cooked bacon from the skillet and  the drained pasta and  set both aside.

To recap: You have the cooked bacon and the cooked pasta set aside.

Step three:

Chop an onion and garlic to taste, add  it to the bacon drippings in the  large skillet, add a little salt, if you are not worried about your high blood pressure, and cook  until golden, on medium heat.

Add the green vegetable. Remember? The ones which were fresh in your refrigerator, but in danger to become garbage? Stir them in with all the other ingredients in the skillet, on medium heat. About 5 minutes.

Step four:

Add the cooked pasta  to all the other ingredients in the large skillet and stir well. This is when if the ingredients are too dry, you ADD the reserved water from cooking the pasta.

After I cooked everything on top of the stove,  and mixed them all together in the skillet, I put everything in a baking dish and bake it for about 15-20 minutes. It gives the dish extra flavor. Make sure you use a non-stick product , so the food doesn’t stick to the bottom of your baking dish.

Choices:

What’s nice in life is, God granted us free choices:

You have a choice of what to do with the bacon. My choice, was to chop most of it and stir it with the other ingredients, but I reserved a few NOT crisp slices of bacon, and I placed them on TOP of the dish, so when the dish bakes for the extra 15 minutes, extra flavor is added and the bacon on top becomes crisp.

You also have a choice about the parmesan cheese, or ANY other cheese for that matter:

You may stir it into the dish before you bake it, or stir in some and place some on top, as I did.

If you have fresh basil, chop it, stir some in the dish at the very end, so it maintains the flavor.

Bake at 350 for about 15 minutes, until it looks eatable to you.

Take out of the oven and garnish with more fresh parmesan and basil leaves before you serve.

The good news is that this dish could be eaten the following day, as the flavorful ingredients have a chance to combine with one another. In fact, I liked it better the following day, but this is just a personal taste.

What does this mean, that this dish is yummy the following day?

If you have guests for dinner, you may cook the day before and reheat the day of your party. Now, that is a definite advantage!

Enjoy! That’s how we eat our vegetables:)

This Saturday’s Easy Dish– Bread pudding variations

Bread Pudding Plus  or Minus Recipe — 

It’s a  tradition by now, every Saturday I do my best to share an easy dish to make with ingredients we generally already have in our kitchen. If you don’t… please buy them.

Plus or minus=check your refrigerator and pantry for ingredients you have or you don’t and use your imagination accordingly.

It is snowing today and hard to drive around and buy stuff, so, let’s do with what we already have and it’s not spoiled. Emergency rooms on weekends are no fun!

This Saturday  attempted recipe is bread pudding.

MUST HAVE INGREDIENTS:

3 INGREDIENTS: Bread, eggs, milk (or almond milk or half and half)

INGREDIENTS THAT MAY BE REPLACED OR SKIPPED  ALLTOGETHER

Raisins (may be replaced with  slices of apples or peaches or a fruit, fresh, canned or frozen — make sure whatever you use it’s not watery)

Sugar (but you may skip it or use less, depending on taste, diabetes or both)

Vanilla, rum  extract or booze, cinnamon — use in combination or the ones you like.

How to Prepare:

Tear 6-8 slices of white bread  or whatever type of bread you have, but not salty (a day or more old bread is best) I also had a few Lady’s Fingers and mixed pieces of them with the bread and used less sugar)

Melt butter (2-3 Tsp.)

In an oven-resistant pan, layer the pieces of bread, drizzle the melted butter and  raisins or slices of fruit or both, on top of the bread. If you have no butter, it’s okay (your less clogged arteries will thank you.)

In a separate bowl, beat 4 eggs, 2 cups milk (I use Almond Milk), 1/2 cup sugar (or more or less) and 1-2 tsp of  essence of vanilla, rum or both and 1 tsp cinnamon powder. If you hate cinnamon, skip it, you will not be punished! Mix all these ingredients WELL!!!

Pour the liquid mixture on top of the bread and fruit layers in the pan. PRESS the bread down, so it is completely emerged in the mixture of milk, beaten eggs, sugar and vanilla, rum essence(s).

Bake at 350 F for 30-45 minutes. I did not cover.

I use a NeWave small, counter-top oven and it took only 30 minutes to bake. You will know when it’s done, because the consistency will no longer be watery and the top will be golden brown If it’s dark brown, it means it’s burned. I’d suggest you might consider baking more often, as “practice makes perfect.”

Please let us know how did your experiment turn out? Was it delicious, was it eatable… did your dogs like it?