FoodFash

Adventure Begins in the Kitchen

Hummus Deviled Eggs

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Hummus Deviled Eggs

After reading one of the many things you’re doing wrong lists out there, I had to try peeling boiled eggs the right way.  I started with Martha Stewart’s instructions on how to make perfect hard-boiled eggs. And then finished by placing the boiled eggs in a large bowl filled with ice water and one teaspoon of baking soda.

Baking Soda for Boiled Eggs

Let me just tell ya, this was the least stressful egg peeling that’s ever gone on in my kitchen.  From this point forward, I’m a baking soda believer.

Hard Boiled Eggs

And then I went on to experiment with the ever so classic deviled egg.  Truth be told, I had some 365 light mayo in my fridge that tasted like poison and I needed an alternative.  Hummus seemed like the logical route.  This recipe needs some tweaking, but I’ll give you the ingredients and measurement starting points to get going.

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Sick Of Sriracha Yet?

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I really hope that the answer to ‘Sick Of Sriracha Yet?’ is a unanimous ‘Heck No!’.  Cause I can’t stop, won’t stop.

I’m just kidding, I’ll stop, but only when I run out of inspiration.  Right now I have dreams of creating my own version of The Sriracha Cookbook, some kind of vegetarian edition.  A virtual vegetarian edition.

FoodFash Sriracha Deviled Eggs

5 Hard Boiled Eggs

1 TBSP Mayo or Vegenaise

1/2 TBSP Dijon Mustard

3 TSP White Vinegar

1 TSP Sriracha

Salt to Taste

Slice the hard boiled eggs in half, and hope for mostly good looking eggs and one or two ugly ducklings.  Mix the remaining ingredients in a bowl and stuff some of the mixture into an ugly duckling egg half and… Eat it.  The ugly ducklings are taste testers, you see.  Adjust spice/seasoning in the remaining mix and then stuff the rest of the egg halves.

Oh and make them pretty with a pearl of Sriracha, which adds a little extra kick!

I will never be able to live up to my mom’s deviled eggs, she’s the queen.  But this is a really good rendition of a classic dish and a fun way to use Sriracha.  So good that I ate all ten halves.  Ten!  For those of you that struggle in the math department, that’s FIVE WHOLE EGGS!  Something about that sounds so creepy…

 

Happy Easter Bunny!

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For as long as I can remember, the highlight of my family gatherings (other than seeing my family, of course) was whatever Uncle Roy was cooking (because everything he touches turns to culinary gold) and Uncle Danny’s ginormous seafood and wine contributions.

And since, historically, trips to Uncle Roy’s house equaled Kristin binge eating sessions, I was a bit apprehensive for Easter dinner.  Especially after the Taste of South Tampa caving incident…

I turned to my good friend, wine, for support.

And then my mom arrived with the most beautiful deviled eggs EVER.  Mom to the rescue!  She pickled eggs with beets and onions and then did her usual deviled egg magic.

My contribution was Basil Vinaigrette that I swooped up from Whole Foods on the way.  I poured some on a plate to be sopped up by the bread that Uncle Roy picked up from the Sponge Docks and used some more for the salad bar creation that I brought for my meal.

The salad consisted of mixed greens with edamame, garbanzo beans, beets, red onion, and wheatberries.  Although it was a pretty decent mix, I much preferred the mushrooms that were sauteed with white wine and olive oil and more deviled eggs.

And then it was time to entertain The Pie.

One.  Two.  Three.  Meltdown.

And we’re back!

Hasn’t anyone told you it’s tough being two?

Hope everyone had a lovely Easter!