Tag Archives: Salad

Egg, bacon and avocado salad

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I probably saw this on Pinterest or something. But the idea popped into my head to make this. I love egg salad. But I am extremely picky about it and have to make it myself. Nothing is more repulsive than pre-made slimy egg salad sandwiches.

Even more importantly, nothing is more disappointing than when you send your husband to the fridge in the birthing unit’s patient kitchen to find you something to eat in the middle of the night because you are starving, exhausted, in pain, fiddling around in the dark attempting to breastfeed your one day old baby… and he comes back to report there is nothing there except a few lonely egg salad sandwiches. No thanks. I’ll starve. Thank goodness there was a grocery store nearby and for kind friends who delivered all my favourite foods to me from the other end of the city. Hospital food sucks. Especially sketchy egg salad on wonder bread. Anyhow…

The pic is kinda crappy, and no progress photos because posting this was an after thought, but make it anyway. Ok?

Avocado, egg and bacon salad – this made three servings, served on lettuce as pictured

  • 5 hard boiled eggs, chopped
  • 2 small avocados, chopped
  • a few slices of bacon, chopped and cooked
  • 1/4c of homemade mayo
  • Salt and pepper
  • a squirt of lime juice and chopped cilantro (optional)

Mix it all up and enjoy! If you want to save it or pack it in your lunch, put it in a sealed container and press plastic wrap right up against it. This will help reduce the browning from the avocado. Yummy.

Mushroom faux-breaded chicken

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When I was a kid I loved chicken fingers. Like loved loved loved. They made my world go round. My family ran a restaurant. I “helped” in the kitchen a lot. I knew how to use the deep fryer. I knew where the chicken fingers were stored. I was a master chicken finger chef. Probably the reason I was an obese child…

I still love those disgustingly delicious salty, breaded flavourful pieces of heaven. Arby’s has the best ones, for the record. BUT, I don’t eat them anymore. I still love me some “breaded” chicken though. I came up with this recipe that uses ground almond, ground flax seed and magic mushroom powder.

Magic mushroom powder is a concoction from nomnompaleo.com. The full recipe is available on the iPad app, but essentially it is a mixture of salt, thyme, red pepper flakes, pepper and dried mushrooms all pulverized to a powder. The original recipe uses 1oz of mushrooms and 2/3 c kosher salt. I would cut the salt in half next time. You can play with these ingredients to get the mixture as you like it. I think the original recipe was intended for it to be more of a seasoning salt, so the way I used it in this recipe made it WAY too salty. Almost inedible salty but we ate it anyway.

Mushroom faux-breaded chicken – Serves 4

  • 4 large boneless skinless chicken breasts
  • 1/2 c of magic mushroom powder
  • 1/4 c of ground flax meal (I use Bob’s Red Mill… only because it’s the only one I seem to find!)
  • 1/4 c of ground almond
  • 1/4 c dijon mustard
  • 1 egg

Preheat your oven to 350 degrees. Put the flax meal, mushroom powder and ground almond on a plate.

Mix it all up

Mix 1/4 c dijon with an egg.

Dunk your chicken breasts and mix well

Toss in the “breading” mixture

Place on a baking tray and put in the oven for 35ish minutes. Until they are done. Use a thermometer if you want to make sure.

Yum.

I served them with fiddleheads for dinner, but you could just slice them up and eat them (maybe I did that, maybe I didn’t…) or I also put them on a salad with microgreens and some olive tapenade. They are yummy cold too!

Cobb Salad

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Cobb Salad. Such an interesting name for such a delicious salad. It is normally a bed of greens topped with chicken, boiled egg, tomato, bacon, avocado, blue cheese… and I think that’s about it. I didn’t put blue cheese on mine because I didn’t have any. I also added some onion.

Delish.

Cobb Salad: Makes two big plates. I didn’t take pictures of this. This “recipe” was an afterthought.

  • 4 cups, or a bag, or whatever… of lettuce. Any kind works. Iceberg, romaine. I used mixed salad greens from my CSA delivery
  • Chicken. Use lots. Protein is good. Yummo.
  • A few slices of bacon, chopped. I used pancetta because that’s what I had open.
  • A big tomato. Chopped.
  • An avocado, sliced or chopped
  • some thinly sliced green onion.

Layer all ingredients in a pretty formation over the greens. That’s it. You’re done. Serve with Ranch dressing.

Poached eggs and smoked salmon salad

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I hesitate to call this a recipe. What it is, however, is an example of how simple items in your fridge, pantry or freezer can become a delicious and creative meal with only a wee bit of effort and a pinch of inspiration.

Before I share with you my un-recipe, I’m going to tell you about my veggies. Fresh, local, vegetables! Yesterday, our first Community Supported Agriculture delivery arrived from Bryson Farms. It felt like Christmas when I opened up the cooler to see what was delivered! FUN! This is a two person basket, but I think we’re going to up it to a four person size.

I find this CSA farm to be a bit more expensive than others – okay, and a bit more commercial than others as well, but I like that it’s well-established, they deliver right to my door (weeknight evenings are busy for us!), I can pause it if we are away and not lose out on our weekly share, we can easily do add-ons, indicate if we don’t want something that week, they deliver year round, bla bla bla. I made my kiddo and Mr. Foodie watch this video of the crew working on the farm to make our food. Cool! There is also a bit of a story behind the owners and I kind of support their politics… and I’ll leave it at that. If you’re that interested use your mad Google-skillz.

Poached egg and smoked salmon topped microgreens salad

And now for the main event. This salad is easy. Stupid easy. I first got the idea to put a poached egg on salad from Simply Recipes. Amazing idea. You don’t need dressing because the delicious, gooey, oozing egg yolk coats the greens so beautifully. If you don’t like runny egg yolks, you’re weird. But I respect that. I guess.  We got some beautiful microgreens as part of our delivery this week and I knew they would make the perfect base for a salad topped with poached eggs.

Here’s how you do it, and no progress pictures either because there isn’t much to it. It takes 10 minutes (time to boil your water and cook your eggs!), but the actual effort time is maybe 1.5 minutes.

  • Microgreens, or any type of finely shredded lettuce
  • Cold smoked salmon – I used maybe 4oz between the two of us
  • finely sliced red onion
  • one or two soft poached eggs, I use this method
  • fresh ground pepper

Put a lovely pile of greens on your plate, top with slices of smoked salmon and onion, top with hot poached eggs and cracked pepper. I put an english muffin under Mr. Foodie’s serving. Enjoy immediately. Well, take the 7 seconds to get a fork and knife, I guess…