Tag: easy

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Deviled Eggs

Yield: 12 deviled eggs

Ingredients:

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Black pepper
  • Smoked paprika (for the garnish)

Directions:

  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. If you are not serving immediately, keep chilled
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Simple, Quick-Rise Pizza Dough

Yield: One pizza

Ingredients:

  • 280 g (2.5 cups) bread flour or all-purpose flour
  • 10 g (2 tsp) sugar
  • 6 g (1.25 tsp) salt
  • 3/4 tsp instant yeast
  • 1 cup water

Directions:

  1. Combined the flours, sugar, and salt in a large bowl
  2. Heat the water until about 110° F (warm, but not hot enough to hurt you if you put your finger in it)
  3. Place the yeast into the warm water and wait 2-10 minutes to see if it blooms (bubbles). Once it has bloomed, add it to the dry mixture and combine
  4. Knead until smooth and shape into a round ball. Cover with a clean dish towel or plastic wrap and let sit for 45 minutes
  5. Carefully stretch to the thickness and size you would like and enjoy with sauces and toppings of your choice

Note: typically, when I cook these crusts it takes about 8-9 minutes on a pizza stone, but it also can be placed on a metal tray and cooked that way. Do not place the dough directly on the rack because it will fall through and it will break your heart.

Citations

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Split Pea Soup

Ingredients:

  • 8 cups cold water
  • 1 pound split green peas (about 2 cups per pound)
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Directions:

  1. Combine cold water and split green peas in a large pot. Bring to a boil, reduce heat, and simmer for 1 hour
  2. While the water and split peas simmer, prepare the vegetable as directed in the ingredients list
  3. After the hour is up, stir in the cut vegetables
  4. Simmer until the peas are tender. This should take approximately 1 hour.
  5. Season with a large amount of salt and pepper, to taste

Note: for a thicker consistency, simmer for a longer time.

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Lemon Greek Potatoes

Ingredients:

  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)

Directions:

  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve