Posts Tagged ‘salad’

Egg Salad Sandwich

Posted: February 21, 2011 by incidentalcooksuman in Lunch, Sandwiches
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Sandwiches are one of my go to meal when I am running out of time for lunch or dinner. This time I am sharing a recipe for egg salad sandwich which is quite easy to make. An easy egg salad sandwich means very less of ingredients and not too much of chopping. The most important part in this sandwich is Mayonnaise.

We used to get this sandwich from Starbucks for lunch sometimes. But after having it for a couple of times I have decided to give this a try at home and believe me it is the best even better than the Starbucks one. So, what are you thinking go ahead and try this for your lunch today…will you?

Egg Salad Sandwich

Egg Salad Sandwich

 

Ingredients:

  • 4 hard boiled egg, peeled and chopped
  • 2 tablespoon Mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dijon mustard
  • 1 celery stalk, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 tablespoon green onions, chopped
  • 1/2 teaspoon hot sauce
  • 4 slices Rye bread
  • lettuce leaves and spinach leaves
  • salt and pepper to taste

Preparation:

  • In a medium bowl, mash eggs with a  fork roughly.
  • Mix together the rest of the ingredients with the egg mixture.
  • Layer the mixture on bread slices and serve cold or at room temperature.
Egg Salad Sandwich

Egg Salad Sandwich

 Arugula Salad   

Before making anything with this beautiful looking greens I have decided to taste and must say Arugula tastes peppery and has a strong flavour for a leafy green. This salad I have adapted from Barefoot Contessa – Back to Basics by Ina Garten which I got on my birthday as a present. As I am showing lots of interest in cooking these days, so my dear hubby gifted me these two cooking books, the other one is Giada’s Family Dinners. After getting this and browsing through the recipes I cannot decide what to make as everything looks delicious to me.  

So, I gave this choice to my hubby to decide what he wants from the book and he said this colorful salad which is so refreshing for this season.   

Arugula Salad

Arugula Salad

 Ingredients:   

  • 5 ounce baby Arugula leaves
  • 2 chicken leg pieces
  • 1 large granny smith apple, peeled and diced
  • 1/4 cup toasted walnuts, coarsely chopped
  • 1/4 dried cranberries

For the dressing:   

  • 1 tablespoon apple sider vinegar
  • 1/2 teaspoon grated orange zest
  • 1 1/2 tablespoon freshly squeezed orange juice
  • 1 teaspoon honey
  • salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

 Preparation:  

  • Preheat oven to 400 deg fahrenheit.
  • Coat chicken leg pieces with generous amount of salt, pepper and olive oil and roast in for 40-45 minutes. Cool of completely and take the bones out and cut into small bite sized chunks.
  • In a large mixing bowl, toss together the arugula leaves, chicken pieces,  apple, walnuts and cranberries and keep it aside.
  • Combine everything under dressing except salt and slowly whisk to incorporate well.
  • Toss the salad with just enough dressing to moisten. Sprinkle with pinch of salt and toss well. Serve immediately.

Sprouted Moong beans salad cum stir fry

Posted: June 11, 2010 by incidentalcooksuman in Indian Food
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Sprouted Moong beans salad cum stir fry  

My mom would make this kind of salad cum stir fry for Sundays breakfast.  Moong beans sprouts are easy to grow and has a lot of nutritional value. I had some Moong beans sitting in my pantry for a long time so I thought of making this for our sunday brunch last week. This stir fry cum salad is very simple dish to prepare but in order to make this you have to plan ahead at least 2 days before coz we need to sprout the beans.  

Sprouted mung/moong beans

Sprouted moong beans

Ingredients:  

  • 2 cups Mung/Moong beans
  • 1 large white onion, sliced
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon coriander powder
  • 6-7 curry leaves
  • 2 tablespoon olive oil
  • salt to taste

For garnishing  

  • 1 small tomato,chopped
  • 1/2 cucumber, chopped
  • 1 small red onion, chopped
  • 1/2 lemon for juice
  • green coriander leaves for garnishing

Preparation:  

  • Soak  Moong  beans overnight and the next day wash the same and drain well.
  • keep the soaked beans in a clean kitchen towel with little moisture, tie the cloth and keep it in a cool dark place for 1 day and you will end up with sprouted beans.
  • Wash the sprouted beans and drain well.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add onions, green chillies, turmeric powder, coriander powder, garam masala powder, salt and cook until onions are translucent.
  • Add sprouted beans and stir well. Cover the pan and cook until beans are tender not mushy.
  • Garnish with chopped tomatoes, onions, cucumber, coriander leaves, lemon juice and serve.
Sprouted mung/moong beans salad cum stir fry

Sprouted moong beans salad cum stir fry

Thanks everyone for visting my blog and for all your lovely comments here…really appreciated.

Happy weekend!