If you’re in need of an appetizer for the impending Easter holiday that offers some wow factor, try these pretty in pink devilled eggs. The vinegary snap of old-fashioned yellow ballpark mustard—whose vibrant yellow hue is actually due to the addition of the spice turmeric—is ideal for the filling of devilled eggs as well as for a range of dips. Whenever possible, use organic ingredients.
2 medium beets, peeled and quartered 6 large free-range eggs 3/4 cup (180 mL) cider vinegar 1 Tbsp (15 mL) whole black peppercorns 1/3 cup (80 mL) reduced-fat sour cream 1 Tbsp (15 mL) chopped chives 1 Tbsp (15 mL) yellow mustard or creamy Dijon 1 tsp (5 mL) curry powder 1/2 tsp (2 mL) paprika 1/4 tsp (1 mL) black pepper 1/4 tsp (1 mL) sea salt Pickled jalapeno, for garnish (optional)
Fill medium saucepan half full with water; add beets and bring to boil. Reduce heat and simmer until beets are softened, about 40 minutes.
Meanwhile, place eggs in separate saucepan and fill with enough cold water to cover them by at least 1 in (2.5 cm). Bring to a boil and cook for 1 minute. Remove pan from heat, cover, and let sit for 15 minutes. Drain, crack the shells gently (this will help with peeling), and place eggs in bowl of cold water for a few minutes to cool, then peel shells.
In large wide-mouthed jar or other large glass container, combine the beets, 1 1/2 cups (350 mL) of red cooking water, peeled cooked eggs, vinegar, and peppercorns. Let the mixture sit at least overnight. The longer the eggs soak the more they will pickle and deepen in colour.
Slice each egg in half. Scoop out yolks and place in medium bowl. Using back of fork, mash yolks. Add sour cream, chives, mustard, curry powder, paprika, pepper, and salt; stir until smooth.
To fill eggs, either spoon yolk mixture into cavities or use piping bag for a fancier presentation. Serve with pickled beets and garnished with pickled jalapeno, additional chives, and/or a sprinkle of paprika. Refrigerate until ready to serve.
Each serving contains: 110 calories; 8 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 130 mg sodium
from "Cooking with Mustard", alive #365, March 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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