Tuesday, September 25, 2012
6 hard-boiled eggs
1 tablespoon nonfat Greek yogurt
1 tablespoon of light mayo
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/2 teaspoon honey
1 tablespoon crumbled blue cheese
Hard boil the eggs by covering them with water and bringing the water to a boil in a pot, uncovered. As soon as the water starts to boil, remove the pot from the heat and cover for fifteen minutes. Then drop the eggs into ice water to cool. Peel off the shells, then cut the eggs in half and scoop out the yolks into a bowl. Mix in the rest of the ingredients with the yolks, then scoop the mixture back into the eggs. Sprinkle with paprika.
Monday, September 17, 2012
This recipe was adapted from an Allrecipes recipe with extremely high ratings. I used a bread machine's dough cycle for the prep work, but you can also make this the old-fashioned way!
1 cup water
2 1/2 cups flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons rapidrise yeast
Add the ingredients to your bread pan in the order listed above (except for the egg yolk) and select the "Dough Cycle." When the dough cycle completes, remove the dough from the bread pan, punch it down, and put it in a greased bowl. Cover it and let it rest for 30 minutes or until it has doubled in size. Punch it down again and cut it in half. Then on a lightly floured surface, roll the two balls of dough into baguette shapes. Place on a greased cookie sheet, cover it, and let it rise for another 40 minutes until it doubles in bulk again. Cut slashes about every two inches across the loaf. Then brush the beaten egg along the top of each loaf. Bake for 20 minutes at 375 degrees. Let it rest and cool for at least 30 minutes after baking.