Egg Salad Croissant with Tangy Mustard

Recipe by Food Connection

I wanted a quick and simple meal.  I looked through the refrigerator to see what I had to throw simple things together to make this great tasting recipe.

large eggs, hard-boiled, peeled, and coarsely chopped

croissants

celery, finely chopped

carrots, julienne

green onion, finely chopped

lemon juice

cilantro leaves, chopped

dried dill

paprika

sea salt and freshly cracked pepper to taste

Trader Joe's egg-less mayonnaise-more or less depending on your preference (I used a very little amount-approx. 1-2 tablespoons)

mustard

Romaine lettuce for garnish

Bring a medium saucepan filled with water to a boil. Add eggs and cook for 12 minutes.  Pour off hot water(be careful) and rinse eggs with cold running water to cool. Peel eggs and roughly chop.

Meanwhile, in a bowl, combine celery, carrots, green onion, lemon juice, mayonnaise, mustard, dried dill, paprika, salt, and pepper, cilantro leaves. Taste, and adjust the seasoning, if needed.  Add remaining ingredients. Gently fold in eggs.  Toast the croissants lightly and slice in half.  Spread the egg salad over each croissant and garnish with lettuce.  Enjoy!

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Random Quote of the Day

"The unreal is more powerful than the real, because nothing is as perfect as you can imagine it.  Because it's only intangible ideas, concepts, beliefs, fantasies that last.  Stone crumbles.  Wood rots.  People, well, they die.  But things as fragile as a thought, a dream, a legend, they can go on and on."

Chuck Palahnuik

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Ta-Da!!!

My blog has a new look! 

Thank you for your continued support and happy blogging!

Sadia

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Random Quote of the Day

"If you don't like something, change it.  If you can't change it, change your attitude."

Maya Angelou

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Curried Okra (Bhindi Ki Subzi)

Recipe by Food Connection

1-1 1/2 lbs. okra, cut into 1-inch pieces

1 small yellow onion, sliced

3-4 tablespoons canola oil

1 teaspoon red chili powder or crushed red pepper

1 teaspoon turmeric

1 teaspoon coriander powder

1 teaspoon cumin seeds

1/2 teaspoon garam masala 

sea salt to taste

one small tomato, chopped

small handful of finely chopped cilantro leaves for garnish

Heat oil in a non-stick skillet over medium, add the onion and fry until they are lightly golden brown.  Remove the fried onions and set aside.  Add the okras in the same pan, fry them until the sliminess is gone and start to brown lightly (do not let it burn).  Reduce heat to low, add red chili powder or crushed red pepper, turmeric, coriander powder, cumin seeds, garam masala, and sea salt to the okras and cook for 5-8 minutes. Add tomato and fried onions to the cooked okras, and increase the heat to medium-low, stir well and cook or additional 5 minutes to allow all the flavors blend well.  Garnish with fresh cilantro leaves.  Serve with naans (flatbreads) or rice. This recipe serves 2-4 persons.  Enjoy!

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Random Quote of the Day

“Everything has beauty, but not everyone sees it.” 

Confucius

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White Lentils (Maash Ki Daal)

Recipe by Food Connection

1 cup urad daal (white lentils)

2 cup water

2 teaspoon fresh ginger root, chopped

1 teaspoon red chili pepper or crushed red pepper

1 teaspoon turmeric

sea salt to taste

3-4 tablespoons canola oil

half of small onion, thinly sliced

1/2 teaspoon whole cumin seeds

small handful of cilantro leaves for garnish

1 green chili for garnish (optional)

pinch of garam masala for garnish (optional)

Directions:

Wash urad daal few times until the water runs clear.  In a non-stick saucepan, add daal, water, ginger, red chili powder (or crushed red pepper), turmeric, sea salt.  Bring it to a boil over medium-high, then reduce the heat to low.  Cover and cook until the daal is tendered.  Test by rubbing daal between finger and thumb.  If it is still hard, simmer a little longer.  Mixture should be dry, but add a small amount of water, if necessary, to finish cooking daal.  Remove from the stove. Set aside.  Heat oil in a frying pan over medium, saute the onion until lightly golden brown and add the cumin seeds to fry for 5 seconds.  Pour the fried onion/cumin seeds immediately over the daal (Do not mix).  Sprinkle with cilantro leaves, green chili (optional), and garam masala (optional).  Serve with naans (flatbreads) and plain yogurt.  The recipe serves 2-3 persons.  Enjoy!

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