I love hard boiled eggs. Generally, when I eat a sandwich it’s an egg salad one and I love to eat hard boiled eggs as a snack. I’ve been making them for years and it’s pretty easy, but I tend to overcook them. So last week I Googled “Perfect Hard Boiled Eggs” and of course the top listing was from MarthaStewart.com. I decided to follow her instructions and the past 4 batches HAVE BEEN PERFECT.
So do yourself a favour and try her method. You’ll never look back.
I’ve done this with 1, 2 & 4 eggs at a time so far.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
On Sunday night I made my first Mason Jar Salad for lunch. I used this “anatomy of a mason jar salad from The Two Bit Club” to figure out how to layer the ingredients properly and it took me about 20 minutes to make in total (including making the dressing, boiling & shucking corn-on-the-cob and quinoa).
I’m trying to eat healthier at lunchtime and to bring my own lunches from home, instead of going out to buy lunch every day.
I was curious to see how it all poured out into a bowl and if the salad would be edible the next day or if the veggies were soggy & wilted.
Well, here’s what it looked like on Monday at 12pm. This is a photo of the salad literally how it poured out of the jar.
Looks pretty delicious to me!
I was pretty impressed with how well this worked. My one tip is to make sure you use a Mason Jar that has a big mouth – the one that I used is smaller at the mouth and a wider jar. Just meant that I had to use my fork to get the greens out at the beginning but otherwise it all poured out super easily.
The veggies were still fresh and crunchy and didn’t soak up too much of the dressing and the lettuce & radicchio was crisp and not wilted. It was a quick and easy lunch and I will continue to make them.
In this salad I had:
- Carly-Anne’s Creamy Poppyseed Dressing – recipe to be posted this week
- Red Radishes
- Cherry Tomatoes
- Peaches & Cream Corn (from the cob)
- PC Organic Black & White Quinoa
- Baby Spinach
Let me know if you make a Mason Jar Salad and feel free to share your photos or recipes in the comments!
I made this delicious dish, Braised Collard Greens on Polenta, on Monday night and on Tuesday ate the leftovers. This is a pretty big deal because I’m not really a leftover eating kind of girl, but I’m trying to change my ways.
Quick and Easy Collard Polenta Spaghetti
- left over Braised Collard Greens on Polenta
- spaghetti sauce
- 1 tbsp butter
- parmesan cheese
- Melt butter in a bot and add leftover collards & polenta.
- Mash together and heat on medium for about 5 minutes.
- Serve with a topping of spaghetti sauce & parmesan cheese.
On Monday night after we received our Front Door Organics delivery I decided to make Collard Greens for the firs time ever. FDO always sends you recipes on the back of your invoice, so we tried out their Braised Collard Greens on Polenta. I’ve also never made Polenta before so it was entirely a brand new dish for me to make and eat.
I made 2 versions, one with chicken for Jason and the other with a poached egg for me.
Check out the Front Door Organics recipe section for more delicious meals and see below for Directions.
- 1 bunch collard greens
- 2 cloves garlic
- 1 yellow onion, halved and diced
- 1 cup cornmeal (Polenta)
- 1 tsp paprika
- 4 cups water
- 1 tbsp olive oil
- salt & pepper to taste
- Optional finishes for the polenta: grated Parmesan cheese, 1 Tbsp butter or olive oil.
- Serve this topped with a poached or fried egg; or with slices of pan-fried sausage (we love Field Gate Organics Hot & Honey Garlic sausages and either would work very well with this dish).
- Wash the collards and remove the thick stem; stack and roll the leaves and cut into half inch wide ribbons, then roughly chop the ribbons so they are short pieces.
- Heat a fry pan with the olive oil and garlic over medium heat, sweat the onions for a few minutes then add the collard greens. Add about half cup of liquid (water or stock or tinned tomatoes, whatever you like), season with salt and pepper, cover and reduce the heat. Allow the greens to braise gently for about 45 minutes, stir occasionally and add more liquid if they start sticking.
- Meanwhile, set the polenta on to cook, bring the water to a boil over medium-high heat in a large pot. Add a teaspoon of salt. Once the water is boiling, gently whisk in the polenta, and continue to whisk until it has thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook for about 30 minutes.
- **If you’re serving this topped with egg or sausages, prepare them while the greens and polenta finish cooking.
- Before serving the polenta, add any of the optional finishes and add the paprika to the greens. Serve the greens over the polenta, then add the egg or sliced sausage. Finish with a good grinding of black pepper.
**We served it with a baked chicken breast, seasoned with Montreal Chicken Spice
On Saturday night I stayed in baking and eating goodies by the fire. Kind of perfect for a nice Fall evening. I made an apple pie and thought I’d share the recipe since Kristin and Jason like it so much 🙂
I get my recipe inspiration from cookbooks and from a great site called AllRecipes and I’ve started to add my recipes there as well.
Carly-Anne’s Apple Pie
- 1/2 cup butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 pinch sea salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup water
- 2 pie shells (pie crust recipe to come)
- 6-8 cups apples
- Preheat oven to 425 degrees F (220 degrees C)
- Peel, core and chop apples. Put into large bowl
- In a saucepan melt butter and stir in water brown sugar, white sugar, salt & spices. Bring to a boil and stir constantly to dissolve
- Fold sauce into apples making sure they are well coated
- Add mixture to pie shell and cover with top shell. Seal sides of shell using a fork and cut vent holes in top
- Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F and bake for 20 more minutes
- Serve with whipped cream or french vanilla ice cream