A yummy flashback to the 1950s.
4 free-range eggs
2 Tbsp (30 mL) low-fat mayonnaise
1 Tbsp (15 mL) plain low-fat yogourt
1 Tbsp (15 mL) red onion or fresh chives, minced
2 tsp (10 mL) capers, rinsed and minced
1/4 tsp (1 mL) freshly cracked pepper
Sprinkle of paprika
Tip: Eggs that have been in your fridge for about a week are the best eggs to hard-cook, and easier to peel too. Store hard-cooked eggs in the fridge for up to seven days.
Place eggs in medium pot; cover with cold water and bring to a boil. Once water is boiling, cover pot, remove from heat, and let sit for 18 to 20 minutes. Drain water and run cold water over eggs to cool them.
The night before the picnic, peel eggs. Rinse under cold water to make sure there isn’t a speck of shell left. Pat dry. Cut into halves. Remove yolk by gently popping it out.
Place yolks in bowl and mash gently with a fork. Stir in mayonnaise, yogourt, onion or chives, capers, and pepper. Scoop out about 1/8 of the mixture and spoon into halved egg whites. Sprinkle with paprika.
Place snugly in container with tight-fitting lid so eggs won’t slide around in transit. Store in fridge overnight and pack into an insulated cooler the day of the picnic.
Makes 8 halves.
Two halves contain:
94 calories; 6 g protein; 7 g total fat (1.6 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 116 mg sodium
Source: "Picnics & Potlucks", alive #344, June 2011
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!