INGREDIENTS
1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce
DIRECTIONS
In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.
Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.
Lightly toast the bread and top with a lettuce leaf and the egg salad.
Makes 4 sandwiches.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label chive. Show all posts
Showing posts with label chive. Show all posts
Tuesday, January 31, 2012
Saturday, January 14, 2012
Quinoa Croquettes
INGREDIENTS
3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil
DIRECTIONS
Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.
In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.
If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.
Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.
3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil
DIRECTIONS
Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.
In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.
If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.
Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.
Friday, June 24, 2011
Herby Salad Dressing
INGREDIENTS
1 1/2 Tbsp Dijon mustard
3 Tbsp white wine vinegar
1/3 cup extra virgin olive oil
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
3-4 sprigs fresh basil, chopped
Sea salt and freshly ground pepper, to taste
DIRECTIONS
Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed.
1 1/2 Tbsp Dijon mustard
3 Tbsp white wine vinegar
1/3 cup extra virgin olive oil
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
3-4 sprigs fresh basil, chopped
Sea salt and freshly ground pepper, to taste
DIRECTIONS
Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed.
Cheese & Chive Biscuits
INGREDIENTS
2 cups flour
1 cup finely grated extra sharp cheddar
Pinch of sea salt
2 Tbsp chopped fresh chives
1/2 cup extra virgin olive oil
1 egg yolk
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Sift the flour into a bowl. Stir in the grated cheddar, salt, and chives.
In a separate bowl, whisk the oil, egg yolk and 1/3 cup of water together. Add the oil mixture to the flour mixture and stir until well combined. Turn dough out onto lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out between sheets of lightly floured non-stick baking paper until about 5 mm thick. Use a 5 1/2 cm round cutter to cut out the biscuits. Place on a non-stick cookie sheet.
Bake for 20 to 25 minutes or until light golden. Cool on cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
2 cups flour
1 cup finely grated extra sharp cheddar
Pinch of sea salt
2 Tbsp chopped fresh chives
1/2 cup extra virgin olive oil
1 egg yolk
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Sift the flour into a bowl. Stir in the grated cheddar, salt, and chives.
In a separate bowl, whisk the oil, egg yolk and 1/3 cup of water together. Add the oil mixture to the flour mixture and stir until well combined. Turn dough out onto lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out between sheets of lightly floured non-stick baking paper until about 5 mm thick. Use a 5 1/2 cm round cutter to cut out the biscuits. Place on a non-stick cookie sheet.
Bake for 20 to 25 minutes or until light golden. Cool on cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
Spicy Tomato Pasta
INGREDIENTS
3/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, drained and sliced
1/4 cup black olives, sliced
2/3 cup chopped fresh basil
4 lbs tomatoes, chopped
1/2 cup chopped fresh chives
1 1/2 tsp ground black pepper
3/4 tsp sea salt
1 tsp crushed red pepper flakes
4 cloves garlic, minced
1 package rotini pasta
1 package crumbled goat feta (optional)
DIRECTIONS
In a large bowl, combine olive oil, sundried tomatoes, olives, basil, tomatoes, chives, black pepper, salt, red pepper flakes, and garlic. Marinate for 3 hours at room temperature.
Cook pasta in a large pot of boiling water until desired tenderness. Drain. Pour sauce over hot pasta and toss. Sprinkle with feta cheese, if desired.
3/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, drained and sliced
1/4 cup black olives, sliced
2/3 cup chopped fresh basil
4 lbs tomatoes, chopped
1/2 cup chopped fresh chives
1 1/2 tsp ground black pepper
3/4 tsp sea salt
1 tsp crushed red pepper flakes
4 cloves garlic, minced
1 package rotini pasta
1 package crumbled goat feta (optional)
DIRECTIONS
In a large bowl, combine olive oil, sundried tomatoes, olives, basil, tomatoes, chives, black pepper, salt, red pepper flakes, and garlic. Marinate for 3 hours at room temperature.
Cook pasta in a large pot of boiling water until desired tenderness. Drain. Pour sauce over hot pasta and toss. Sprinkle with feta cheese, if desired.
Thursday, March 3, 2011
Sauteed Mushrooms with Herbs
INGREDIENTS
1/2 pound mushrooms (oyster, white button, crimini, shiitake, etc.)
1 Tbsp extra virgin olive oil
2 Tbsp butter
Sea salt and freshly ground pepper
1 shallot, finely chopped
1 to 2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
DIRECTIONS
Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.
Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and chives. Taste and adjust seasoning.
Serve hot.
1/2 pound mushrooms (oyster, white button, crimini, shiitake, etc.)
1 Tbsp extra virgin olive oil
2 Tbsp butter
Sea salt and freshly ground pepper
1 shallot, finely chopped
1 to 2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
DIRECTIONS
Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.
Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and chives. Taste and adjust seasoning.
Serve hot.
Subscribe to:
Posts (Atom)