Egg Salad Sandwich with a Twist.

I adapted this recipe from the one found here.
This is an egg salad sandwich recipe made with avocado instead of mayonnaise and I got excited because I love avocado and could eat them all day long while I find mayo to be quite gross. It’s very rich and sticks pleasantly to the bread.

Whole grain bread (I used Dave’s spelt)
2 boiled eggs
1/2 avocado
Mustard
Olives
Onions
Salt and pepper
Paprika
Tomato
Lettuce

Today I only had a quarter of an avocado left over so I halved the recipe, but it is flexible that way, as long as you have a 4:1 egg to avocado ratio. But it’s really as simple as chopping up ingredients and mixing them together.

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Cut up avocado, size depends on how chunky you want it to be, same for all ingredients.

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Peel and chop up the eggs.

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Combine the avocado, eggs, onions, olives, mustard, salt, pepper, and paprika in a bowl and mix until desired consistency.

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Lightly toast the bread and have the tomato and lettuce ready for your egg salad. Today’s was a lunch to-go. The great thing about this egg salad is that it doesn’t smell quite as strongly as traditional made from mayonnaise.

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Then the only thing left to do is enjoy your funky looking, but oh so good tasting sandwich! It’s super filling, too!

Let me know if you try this recipe or any creative variations and what you think about it!

I Just Love Food…

I can’t help it. I love food and I have a camera with which to photograph the delicious concoctions I come up with while trying to eat vegetarian in a house full of omnivores.

Obviously I've got to work on the timing, but delicious anyway!

Obviously I’ve got to work on the timing, but delicious anyway!

I have been making a modified grilled cheese a lot for the past week or so and I think it’s pretty delicious and quite possibly share-worthy. I obviously haven’t gotten the timing down precisely as my bread got a little burnt this time, but it’s a really good way to use ingredients from your fridge in a tasty way. I used one large griddle-type pan for the whole meal. I sauteed some veggies from my fridge, I had chopped onions and red bell peppers left over from family dinner last night, but you can use just about any veggies that will complement your cheese, but not ones that will make it soggy like tomatoes. I used Pam cooking spray to grease the pan so it would have less fat and so it wouldn’t burn (and I managed to burn it anyway!). I think the reason it burned was that I used bread from the freezer and didn’t thaw it first because I’m impatient like that.

The only ingredients are bread, cheese, and veggies, but the combinations are limitless!

The only ingredients are bread, cheese, and veggies, but the combinations are limitless!

So, what I did was get out the mozzarella cheese, veggies, and bread. Then I sprayed the pan and turned the burner to medium heat. Since the bread was frozen and thickly sliced, I put that on at the same time as the chopped bell peppers. While the peppers are heating up, the bread should start to turn a golden brown then you flip it to the other side and add the cheese to both sides. At this point I added the chopped onions to the bell peppers (I added them last because they were chopped so finely that they would cook quickly; the order may change depending on the size of the veggies to be sauteed). At this point the heat should be turned off and when the onions are starting to brown at the edges, the veggies are then scooped up with a spatula and put onto the bread that now has mostly melted cheese and the two halves become a sandwich that is ready to eat. It is a quick, easy meal that has little prep and clean up time, and it’s tasty too, honest!

What a week….

I have been thinking a lot about this ol’ blog lately and missing typing up updates, so this will be a total update that even includes a recipe!

In the past two weeks since Spring break I have been so busy with tests and papers and especially this last week with deciding on what classes to take for the next couple of semesters. That was super stressful! I finally made one of the most important and major decisions- it is now totally official that I am a psychology major and I’m psyched about it!;)

I also decided just today at the last minute that I’m not going to declare a minor. I’d rather just take a whole bunch of psychology and photography electives instead. Everything is coming together at the last minute as I have to register for fall classes at midnight tonight and I have to be registered for my summer classes already and I just added a third today. I’m taking 2 ¬†online psych classes and an anthropology class (also online) this summer and hopefully working as much as humanly possible.

Even with all the stress I sometimes take a little time out to do some cooking. Tonight I decided that I wanted breakfast for dinner. So, here is that recipe I promised earlier. It is a mug muffin recipe adapted from this really awesome blog that has fantastic recipes. Instead of making a blueberry muffin, I made a cherry almond poppy seed muffin. It was pretty good, but not as sweet as I had expected. I would also have used a smaller mug for aesthetic appeal and ease of telling when it was done. The recipe was a little more involved than I imagined, but it takes very few ingredients and makes a convenient single serving that could easily be multiplied to make regular muffins, but they’re so much more fun in mugs.:)

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

I enjoyed my mug muffin with a scrambled egg with red peppers, onions, and a sprinkle of mozzarella cheese.

1/4 Cup flour

1 Tbsp brown sugar

1/4 tsp baking powder

1/8 tsp salt

1/2 Tbsp butter

2 Tbsp milk (I used fat free, but almond or coconut milk would have been tasty, or any milk will do)

1/4 tsp almond extract

2 large frozen cherries

5 sliced almonds

Pinch of poppy seeds

All you have to do is thoroughly mix the ingredients, all except the cherries and almonds, together in the mug. Once all are combined, add the cherries and push them down into it a little, then sprinkle the almonds on top. Microwave for 1 1/2 – 3 minutes depending on your microwave. Mine is pretty weak so I started at 90 sec. but ended up with a total of 2 min. 40 sec. *When adding time, try doing so in small increments. It may also help with clean up if you spray the mug with Pam or other non-stick spray.

Enjoy! I now have to go write a sociology essay…

A Spoonful of Sugar Helps the Monday Go Down.

To give another nod to Mary Poppins, I am going to start a segment every Monday where I introduce something positive/good, or something that is literally sweet.
Today, I know I’m posting late, but am going to share a sweet (and sour) recipe with y’all that I used today while it’s still Monday. As I posted earlier today, I tried out vegetarian chicken nuggets (obviously not chicken) and made some sweet and sour sauce to go with it. It was delicious!

What you will need:
1 cup ketchup
1 1/4 oz. honey
1/4 cup red wine vinegar
1/4 cup sugar

What you will do:
This is really easy, all you have to do is add all the ingredients in a sauce pan and cook over low heat, stirring, until combined. Let cool and serve cold.

And remember, a spoonful of sugar helps the Monday go down!