Kathy Maister's Start Cooking

How To Make Egg Salad

print recipe card posted in Appetizers and Snacks, Lunch, Vegetarian by Kathy Maister
Difficulty:

There are a lot of ways to cut up a hard boiled egg. You can just use a knife to chop the cooked egg. Or you can also mash the cooked egg with a fork. An egg slicer which is shown in the photo below, makes perfect slices for sandwiches or for a garnish. You can also use the slicer to slice the egg in both directions and end up with chopped eggs for salad and dip.

If you are going to make egg salad sandwiches, three eggs will be enough for two sandwiches.

Celery and/or green olives are traditional “add-in”s to egg salad.

Be sure to mince the celery (cut it into really small bits) when you are adding it to a salad. Cut the celery length wise into thin strips, and then cut the strips into very small pieces.

Also be sure to slice the olives.

Crispy chopped bacon can add an extra zing to the taste and texture. A dash of curry powder is fantastic when you serve the salad as a dip with crackers and cut up vegetables.

Add a dash of Salt and Pepper

Add about 2 T. of mayonnaise, and give it a stir.

That’s it! The egg salad is all made, now just pick your favorite bread and you’ve got yourself a great sandwich!

Enjoy!

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Nutella Dessert Dip

print recipe card posted in Dairy, Sweets, Vegetarian by Kathy Maister
Difficulty:

This dip is like a fondue, but everyone gets their own dipping cup. That means “double dipping” is totally allowed!

The only two ingredients needed to make this recipe are Nutella (up to a whole 13 ounce jar, if you like) and heavy cream (1 cup.)

Spoon 8-to-13 ounces of Nutella into a microwave-safe glass measuring cup with a pour spout. (The pour spout will make this dish easier to serve.)

The more Nutella you use, the thicker your dip will be. Heat the Nutella in the microwave for 30 seconds on high.

Remove it from the microwave and set it aside for the moment.

Pour the cream into another microwave-safe glass measuring cup and heat that in the microwave, for approximately 30-45 seconds on high heat, or until very hot but not boiling.

Pour the cream into the Nutella…

…and whisk the two ingredients together

…until it is completely smooth and blended.

Pour the Nutella dessert dip into 8 small espresso cups…

…or mini, individual serving dishes.

Serve with biscotti or shortbread.

Double dipping is allowed!

Enjoy!

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Pumpkin Soup Without the Fuss

print recipe card posted in Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister
Difficulty:

The reason I call this recipe “Pumpkin Soup without the Fuss” is because it’s made from canned pumpkin which has been already cooked and mashed. Canned pumpkin tastes great and it is a huge time saver!

For this recipe you will need:

In addition to the canned pumpkin, the only other ingredient you may not be familiar with is evaporated milk. (I have used it in my “Stove-top Macaroni and Cheese” recipe.) Evaporated milk is just slightly thicker than regular milk but it is very rich. It will make this soup really creamy and very rich tasting. A low fat version is available. (Be sure not to confuse evaporated milk with sweetened condensed milk. They are often sold side-by-side.)

You need to chop one medium onion. If you don’t know how to chop an onion, there is a demonstration of it here: How to Mince, Dice and Chop Onions.

Get all of remaining ingredients measured and ready to go. That really only involves measuring the brown sugar, salt and cinnamon. If you are using chicken stock made from a bullion cube you will need to reconstitute the cube in boiling water.

Melt 1 tablespoon of butter in a medium pot.

Add the onions and cook them until they are soft, about 7-10 minutes. Give them an occasional stir.

Now add the brown sugar, cinnamon, salt and applesauce and cook everything for about 4 minutes.

After 4 minutes it will look like the picture below.

Add the pumpkin and chicken stock, and stir everything together. It will be pretty thick.

Bring the pot to a boil. Turn the temperature down to simmer and cover the pot.

Set the timer for about 20 minutes. Be sure to give the soup an occasional stir.

Pour in enough evaporated milk until the soup reaches your desired thickness. I like about 8 ounces of evaporated but you may want your soup thinner or thicker.

Be sure to add a few grinds of fresh black pepper.

The really great thing about this soup is that aside from the onion, all the other ingredients needed to make this soup come straight from your food cupboard. Next time you go grocery shopping be sure to add the ingredients for this soup to your list. On a cold evening a delicious pot of pumpkin soup can be ready for dinner in no time!

I have added a special touch to my soup by topping it with some cinnamon croutons!

Enjoy!

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