Classic Deviled Eggs

Ingredients

• 1 dozen large eggs
• 2 tbsp white vinegar (optional)
• 1 cup mayonnaise
• 1 tbsp yellow prepared mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• paprika for garnish

Directions:

1. Place the eggs in a large saucepan and cover completely with water. Add the vinegar (this is optional, since I made a test batch with–and the ones for the party without–there was absolutely no difference in the end result). Bring to a boil over high heat. Once the water comes to a boil, turn off the heat and cover the saucepan. Let sit for 15 minutes.

2. Remove the eggs from the pan with a slotted spoon and place in a colander. Rinse under cold water until the eggs are cool enough to touch. Remove the shells.

3. Slice each egg in half lengthwise. Remove the yolks from the whites and place in a separate bowl and mash with a fork until there are no large chunks left. Mix in the mayo, mustard, salt and pepper. Scoop the yolk mixture into a plastic bag. Cut off one corner of the plastic bag and pipe the yolks into the egg whites. Sprinkle with a dash of paprika.

4. Cool the eggs completely before serving.

Read more »

Cranberry Couscous

Ingredients:

• 1 large yellow onion
• 2 tsp olive oil
• 2 tsp butter
• 3 3/4 cups vegetable broth
• 3/4 cup dried cranberries
• 2 cups plain couscous

Directions:

1. Slice onion into thin strips. Heat olive oil and butter in a medium/large pot over medium-high heat and saute until soft and lightly browned.
2. Add broth and cranberries to the pot and bring to a boil. Lower to a simmer and add the couscous. Cover the pan and leave it to simmer over low heat for 5 minutes. Remove from heat, leave covered, and let sit for 2-3 more minutes. Fluff with a fork and serve immediately.

Read more »

Black Bean Dip

Ingredients:

• 1 15 oz can black beans, rinsed and drained
• 1/4 cup chopped  parsley
• 2 tbsp fresh lime juice
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 3/4 tsp cumin
• 1 garlic clove, peeled (or roasted for more mild flavor)
• 1/2 jalapeno pepper, chopped (and seeded if you can’t handle the spice)
• dash of salt

Directions

1. Place all the ingredients in a food processor or blender. Process or blend until smooth. Spoon into a bowl. Dig your favorite chips into it. Grin at your success.

Read more »

Broccoli Cheese Bites

Ingredients

• 1 (16 oz) package of frozen broccoli florets, cooked according to package directions
• 1 1/2 cups shredded mozzarella cheese
• 3 eggs, beaten
• 1 cup Italian seasoned breadcrumbs

Directions

1. Preheat oven to 375 degrees F. Line a cookie sheet with foil and spray with cooking spray.
2. Cook your frozen broccoli — let cool and cut up any big pieces in the bowl.
3. Mix together the broccoli with the cheese, eggs, and breadcrumbs with a wooden spoon.
4. Form the mixture into 15 – 20 balls. Place on cookie sheet and flatten slightly with the back of your hand. Bake for 15 minutes. Flip the patties, then bake for an additional 10 minutes. Let cool slightly and enjoy!

Read more »

Beet Hummus

Ingredients:

• 1 lb of beets — I can’t give an exact number here, since beets can vary drastically in size, but other sources say about 4 medium. So just weigh them before you leave the produce section
• 3 tbsp tahini (sesame paste)
• juice of 1 lemon
• 1 large clove garlic
• 1 tbsp olive oil
• salt

Directions:

1. To cook the beets: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Trim the leaves off of the beets if it came with the leaves. Then wrap each beet individually in foil. Place on the baking sheet in a single layer and bake for 45 minutes to 1 hour or until they are tender. You’ll know when a fork can easily be inserted into the center of the beet without resistance. If some of your beets are smaller than the others, take them out of the oven when they are ready. Remove from foil, let cool, then take a paper towel and place the beet between your hands. Gently rub off the skin using the paper towel. Discard the skins and cut the beets into smaller chunks.
2. Place the beets in a food processor and process until smooth. Scrape down the sides of the processor as necessary.
3. Add the remaining ingredients and process until smooth and well blended. Save the salt for last; taste, and adjust salt amount until seasoning is correct.
4. Cool in the fridge for a few hours, then dig in — either with a spoon, some pita chips, or anything else your heart desires.

Read more »