You may have seen my Facebook update, but this weekend I took advantage of the less-than-stellar July weather (in the 40’s at night, seriously!?). I spent much of the weekend in the kitchen making serious strides on cookbook #2. With less than 2 weeks (!) until cookbook #1 is released, it’s important to keep trucking away on my gluten-free cookbook endeavor….which, can be challenging.
I made some biscuits that tasted like crumbly, dry salt…but my seconds attempt was a masterpiece! A little perseverance earned me a winning biscuit recipe. Same goes for the cookies I made. The first batch were a little too doughy, but the second batch…well, they were inhaled by a group of people at a cookout last night. Their praises were sung, so…it’s a keeper.
I also whipped together a breakfast cake recipe that was the effortless surprise of the weekend. It was the one recipe I wasn’t so sure about…but in the end, it was a true gem. Healthy to boot, too! I also created a little something with key limes that included a crust that others complimented, as well as some raw breakfast truffles that will accompany my coffee this morning. I’ve prepared a gluten-free smorgasbord for my friend at work to try – I have coined him my personal taste tester. It’s a good thing we’ve got going on because he’s good for a very candid opinion which is exactly what I need.
Needless to say, I hadn’t left my kitchen other than for a brief grocery shopping trip yesterday and I had logged nearly 9,000 steps by 3pm. Who says cooking and baking isn’t a workout? Who knew my kitchen had enough territory to log such impressive step totals? Not I.
By the time dinner rolled around and it was time to go to someone else’s home for dinner, I was ecstatic. No cooking? Excellent! No dishes? Even better! Ribs on the grill, yes please!
But today, for you, a vegetarian delight. Considering you can purchase boiled eggs or use leftover eggs in this recipe, it is truly no-bake/no-cook. It is what my mother refers to as a “gather and assemble” meal. While I normally try to give a bit more effort to meals, this was a welcome change. Plus, I had leftover eggs from that killer Grilled Vegetable Panzanella.
For something different, and lightened up, this Artichoke and Egg Salad Sandwiches were light, refreshing, and delicious!
- 1 (14 oz) can artichokes, drained and chopped
- 3 hard boiled eggs, chopped
- ⅓ cup nonfat plain Greek yogurt
- ¼ cup lowfat mayonnaise
- ⅛ tsp salt
- ¼ tsp black pepper
- 8 slices 100% whole wheat bread
- In a medium bowl, combine the arichokes, eggs, yogurt, mayonnaise, salt, and pepper, mixing well to gently combine.
- Toast the bread in a traditional toaster or toaster oven to desired doneness.
- Spread a heaping ½ cup of the artichoke-egg salad on each of 4 slices of toast, topping with a second slice. Serve immediately.
I present to the hospital board tonight and I am just SLIGHTLY nervous. And by slightly, I mean very. Here we goooo!