Egg Salad

(aka: Egg and Olive)

My pregnant Body has been Screaming for Protein and so I’ve been eating Egg Salad Practically Everyday for Lunch! I grew up waiting and LOVING what we called Egg and Olive Sandwiches! As an Adult I’ve added a little twist to it and I no longer eat it on bread. I simply eat it out of a bowl just like potato salad! Here’s How I make it.

1 Dozen Hard Boiled eggs.

Approx ¼ mayo

1 TBSP Mustard

1 Can of Olives Chopped real fine.

Salt and pepper to taste.

Place your Chopped, peeled, hard-boiled eggs in a mixing bowl with the Mayo. Use a fork, potato masher or pastry knife to thoroughly blend the eggs and the mayo till the whites are nice and small and the yolks and mayo have creamed. Add the mustard salt and Pepper and Olives, mix well and SERVE! YUM!

Enjoy

Curry Turkey

The day after Thanks-Giving when we have lots of left over turkey, I LOVE to make Curry Turkey for sandwiches and lettuce boats! And Since I love curry so much I also started making it with canned chicken from Costco as well. This is a hard recipe to type because i never measure any of it; I do all the ingredients according to taste! So here’s my Basic Idea, you can taste it as you go and see what you like!

Ingredients

Turkey or chicken

Mayo

Curry

Honey

Diced apple

Raisins

Start with your meat and mayo then mix well. Next add the curry and honey and mix well again before adding the apples and raisins!

MEAT- I start with approx 1-1 ½ cups of diced turkey meat. Or 1 can of Chicken.

MAYO- I add the Mayo to my personal preference. Approx 1-2 Large scoops with the spoon. Use whatever amount you would use for Chicken salad or tuna salad.

CURRY- I start with approx 1TBSP of Curry. You could need less or you could need twice as much curry, it all depends on if you have mild or spicy curry and if your curry is fresh and high quality or if it’s an off brand or been sitting the cupboard for a while. Curry looses it’s potency relatively quick. So I like to buy the good stuff at whole foods cause it’s much stronger and seems to keep it’s flavor longer! But either way, don’t be a sissy, don’t be afraid to dump it on!!! Prepare yourself to feel like you’re adding too much, cause then you’re getting close to adding enough! lol I LOVE a nice strong curry taste! I’ve never had too much curry! lol

HONEY- Depending on how much meat you are using your and the potency of your curry you may need more or less Honey. I’d guess approx 1TBSP of Raw honey.

APPLE- I use approx ¼ of an average apple and a chop it nice and small. I want the apple chunks to be similar in size to the raisins.

RAISINS- I’d say, approx 1/8 cup. More or less to your taste!

ENJOY

Potato Wedges and FRY sauce

Potato Wedges

Sorry this is not an exact science. I tend to make things up as I go and I hardly ever measure, I just taste and tweak and taste and tweak! lol but here is my best description of what I have done. Luckily, It's my current favorite junk fod right now, so Ive made this 3 times in the past week!!good luck!

Preheat oven to 400degrees.

Slice potatoes to approx ½ inch slices or wedges depending on the size of your potatoes. Fingerlings make great wedges. (leave the skin on)

Prep Batter in a Large Ziplock bag.

Approx ½ cup arrowroot starch. (more or less depending on how many potatoes you’re using)

Approx ¼ tsp. Garlic powder

Approx ¼ tsp salt

Approx ½ tsp Organic No-salt seasoning

Couple dashes of pepper 

(remember, i just eyeball it, so you may want more of some of these spices)

Shake to combine batter. Add as many potatoes as you can to the bag with enough room to shake well to coat the potatoes. They should end up with a very thin, somewhat moist layer of batter on each. If they are very dry and heavily coated, add more potatoes and shake more to distribute batter evenly. Dump the battered potatoes onto a cookie sheet drizzle a little olive oil and gently hand toss to spread the oil. Then place all the potatoes flat on the sheet allowing a little space between each. (Too many too close together will cause them to steam instead of getting brown and crispy) Bake in the oven for 12 minutes on each side. And Serve. I like them best with Fry sauce!

Fry sauce

 I start with a 15oz mason jar with a lid.

I fill it half way with equal parts mayo (you could most likely use plain yogurt) and Ketchup. (I use organicville)

3-4 dashes of gf Worcestershire sauce. (I use Lea and Perkins)

Approx 1-2 TBSP lemon juice (according to taste)

approx 2 TBSP dill pickle Relish (more or less to taste)

dash of Pepper

Shake well to combine!
ENJOY 

TIP:When subbing out the mayo and using sour cream or plain yogurt in it's place You may not need as much Lemon Juice because Yogurt and sour cream tend to be tangy anyway!