Egg Salad Sandwich with Crispy Leeks

January has been all kinds of crazy. My bank account got hacked, I realized my passport was expired 6 weeks before leaving the country, my dentist gave me sad news….and other, bigger, things that I’m keeping to myself. I don’t have triskaidekaphobia, but I’m starting to think I should, because 2013 pretty much hates me.

Egg Salad with Crispy Leeks

I’ve written about the importance of good friends before, but you never really realize how lucky you are until you need to call on them for support when life gets real. In one of my crazy lady moments, I called a friend crying and babbling about the goings on in my life, and she raced over with a bag of gummies, mini brownies, and Reese’s peanut butter cups. My other friend has been listening to me (not crying, I’m cool now) on the phone almost every night with offers of sleep overs and girlie movies. These two ladies know me, and when times are tough they have my back. I honestly couldn’t be happier.

Egg Salad with Crispy Leeks

Because of the wildness in my life, I’ve decided to give you something easy today. This is one of the best meals I’ve had all month. I love a good egg salad, I love the blog A Thought For Food, and I need things to be simple, so enjoy this magic piece of awesomeness. It’s the leeks that make it taste like heaven!

Egg Salad with Crispy Leeks

Egg Salad Sandwich with Crispy Leeks
Recipe taken from A Thought For Food
Serves 2

Ingredients
4 eggs
1 tsp fresh dill, chopped
1 shallot, minced
1 tbsp olive oil
1 tsp Dijon mustard
salt and pepper, to taste
1/2 fresh leek, green parts only, washed and sliced
1 tbsp butter
Slices of multigrain or whole wheat bread (I used a baguette)

Directions
Place the eggs in a pot and cover with cold tap water, until there is about an inch over the eggs. Set burner to high and bring the water to a rolling boil. Once it reaches that point, you can reduce the heat to low-medium. Cook for an additional 10 minutes. Once cooked, immediately remove from heat and run cold water over them, or immerse in an ice bath until completely cooled.

Peel the eggs and place in a medium-sized bowl. Begin mashing the eggs until the salad is fairly chunky. Add in the dill, olive oil, mustard, and shallot, and continue mashing until it reaches your desired consistency. Set bowl aside and begin working on the leeks.

In a pan, add the butter and set the burner to medium high heat. Once the butter has melted, add the leek greens and cook for 5-7 minutes, until browned.

To assemble an open-face sandwich: take one slice of bread and spoon half of the egg salad on top. Spread evenly across and then top with some of the crispy leeks. Repeat with other slices of bread.

Advertisements

Black Bean Burgers

School started up again this week and with the craziness of life sometimes it’s hard to eat right.

Black Bean Burgers // Warm Vanilla Sugar

During the holidays I didn’t fall too far off the wagon, but I find myself eyeing bags of Tostitos and big blocks of cheese at the grocery store instead of my regular hummus or almonds.

Black Bean Burgers // Warm Vanilla Sugar

With the craziness of life, whether it be back to work or school, I like having a bunch of black bean patties on hand so that I can grill/fry them up whenever I need a quick fix that satisfies both my healthy girl needs and that holiday chip devourer I was a few weeks ago. I hope you like them too!

Black Bean Burgers // Warm Vanilla Sugar

Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

DSC_0385

Place 3 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.

DSC_0386

In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture and toasted panko. Stir together until evenly combined.

DSC_0388

Place half of the mashed bean mixture in a food processor along with bell pepper and shallot and blend together until the red pepper looks nicely blended into the beans. Add this mixture back to the bowl with the mashed beans.

Black Bean Burgers // Warm Vanilla Sugar

Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties, and they’re ready to cook. Enjoy!

Black Bean Burgers // Warm Vanilla Sugar

Black Bean Burgers
slightly adapted from The America’s Test Kitchen Healthy Family Cookbook
Makes 6-7 burgers

Ingredients:
Patties
1 cup panko
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans (3 cups), drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
¼ tsp. cayenne pepper
1 red bell pepper, stemmed, seeded and finely diced
1 shallot, minced

Toppings
Sharp Cheddar
Avocado
Tomato
Red onion slice

Directions:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of the olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 3 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture and toasted panko. Stir together until evenly combined.

Place half of the mashed bean mixture in a food processor along with bell pepper and shallot and blend together until the red pepper looks nicely blended into the beans. Add this mixture back to the bowl with the mashed beans.

Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)

To cook:
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties.

Serve with whatever toppings you have on hand!

Tuna Fish-Free Sandwich

Let’s talk lunch.

I get genuinely excited when 12:00pm rolls around. Usually leftovers are what works best for me, but sometimes I get in a situation where microwaving isn’t an option or I plain and simply want something different. I have a few fun salads that make the rotation once and a while. I recommend my lemony quinoa and avocado salad, my quinoa with roasted tomatoes, walnuts, and olives, my lentil feta salad or my kale salad with avocado and almonds.

Now I’m hungry.

This sandwich filling is definitely something I am going to add to my ever-growing list. It’s still vegan month, so this sandwich doesn’t actually have any mayo or fish in it. I crushed up a nori sheet for the tuna flavour, mashed some garbanzo beans, and threw in some veganiase. Hellooooo deliciousness!

To make this drain and rinse your beans. Add to large mixing bowl and mash well with a fork. Add in the hummus, lemon juice and some salt and pepper. Toss well and taste test. Add the rest of your ingredients until you get the texture that suits you. I like mine a bit chunky. Chill in the fridge until ready to serve.

Serve on toast or bread and enjoy!

Tuna Fish-Free Sandwich
vegan, makes about 3 cups
Healthy Happy Life

Ingredients:
1 16-oz can garbanzo beans (chickpeas), drained and rinsed
1/2 large lemon (juiced)
3 Tbsp garlic hummus
1 large celery stalk, chopped
1 tbsp Vegenaise (or mayo)
1/4 nori sheet, crushed (for ocean-y flavor)(optional)
2 Tbsp nutritional yeast (optional)
salt + pepper to taste
Good quality bread (I toasted mine)

Directions:
1. Open, drain and rinse your beans. Add to large mixing bowl and mash well with a fork.

2. Add in the hummus, lemon juice and some salt and pepper. Toss well and taste test. Fold in the rest of your ingredients and mix well.

3. Chill in the fridge until ready to serve.

4. Serve on toast or bread, with crackers or eat by the spoonful!