Eicher family enjoys Easter prep, low-carb recipes - PostBulletin.com |
- Eicher family enjoys Easter prep, low-carb recipes - PostBulletin.com
- Easy, on-the-go beef-themed recipes for meal prep - WXOW.com
- I tried 4 celebrity chefs' recipes for egg salad, and the worst is full of potatoes - Insider
- This Pittsburgh chef offers 5 maple syrup recipes – for the sweet and savory lovers alike - Opelika Auburn News
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Eicher family enjoys Easter prep, low-carb recipes - PostBulletin.com Posted: 05 Apr 2021 02:02 AM PDT It takes daily prayers to be parents to our dear children and grandparents to our dear grandchildren. Do we set enough of a good example for them? It is good we don't know what the future holds, but we do know in whose hands it is … God's. May he keep being our guide into the future. Yesterday, daughter Susan and children, daughter Verena, sister Emma and son Steven, niece Emma and children, sister Verena, son Kevin and I spent the day at daughter Elizabeth's house. Steven came after school (which they have until noon right now). Elizabeth cooked 10 dozen eggs for the children to color. Did they ever have a ball with it! A big mess, but lots of fun. Abigail, 4, Jennifer, 3, T.J., 2, Jessica, 2, Ryan, 20 months, and Allison, 1, did the egg coloring. Baby Menno (niece Emma's baby) is 8 months, so he didn't help. T.J. and Jessica liked to smash their egg at first. Allison had her first egg peeled and was coloring the egg without the shell. It was so cute to watch all of them.  Family members enjoyed getting together and coloring hard-boiled eggs for Easter. (Contributed photo)  Elizabeth made a low-carb bacon cheeseburger casserole for lunch, and also had deviled eggs and sliced cheese. Lettuce salad, pretzels and dip, pickles, blueberry pie, cookies, and chocolate pudding were brought in by all of us ladies. Elizabeth is prediabetic, so she tries to eat low-carb and no-sugar meals. The casserole is low-carb, and I asked her for the recipe so I can share it. The past few months, I have been cooking a lot of low-carb, no-sugar meals for Joe and I and the family. I had one slice of bread in two months, so that is a change for me. If any readers have good low-carb recipes, I would appreciate them. Joe and I both feel better eating like this, and it has helped us shed a few pounds, which is always good. Most of all, though, is that it makes us feel better. I haven't done too much baking lately, but daughters Susan and Verena brought monster cookies that Verena and Jennifer baked. Sister Verena sent over chocolate chip cookies she made. So, for the ones in the family that still like some sweets, it was nice to have those on hand. Elizabeth sent colored eggs home with all of us yesterday, so I have some for Easter. I want to go look for dandelion greens to make dandelion salad, and dice some of the colored eggs in it (after they are peeled, of course). I love dandelion green salad with bacon or some fresh ham from the freezer. Joe wants to see if he can dig up a little horseradish root to make fresh horseradish to have with colored eggs on Easter. That's a tradition we always have — horseradish and colored eggs on Easter. Tim and Elizabeth have 10 baby chicks and two baby ducks in a tote in their house that they bought this week. It was a full-time job for Elizabeth to keep the children away from the chicks. T.J. was riding a sit-and-scoot toy, which has room under the seat. Someone discovered he had the two ducks and a few chicks under the seat. They were rescued and put back with the rest. He wanted to give them a ride. Abigail and Jennifer were playing with their dolls when Elizabeth discovered they had snuck four baby chicks to play with. Needless to say, Elizabeth will be glad when the chicks are big enough to put in the chicken coop. God's blessings and a blessed Easter to all. Low-Carb Bacon Cheeseburger Casserole1/2 pound bacon 1 pound ground beef 1/2 sweet onion, diced 1 clove garlic, minced 4 tablespoons cream cheese 2 tablespoons reduced-sugar ketchup 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 4 large eggs 1/4 cup heavy cream 1 teaspoon pepper 1 teaspoon hot sauce 8 ounces grated cheese 1 teaspoon fresh dill (optional) Dice the bacon in small pieces and fry until crisp. Remove bacon from pan and set aside. Drain grease from pan, and add the ground beef to skillet and cook until browned, crumbling as it cooks. Drain fat, add onion and garlic, and cook a little. Add the cream cheese, ketchup, mustard, Worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly. Spread the beef mixture into an 8-by-8-inch baking dish. Top with cooked bacon. Crack the eggs in a bowl and whisk together with the heavy cream until combined. Stir in the pepper and hot sauce. Pour egg mixture over the beef and bacon. Top with grated cheese. Bake at 350 degrees for 30 minutes, or until set and golden on top. Sprinkle with dill before serving. Lovina Eicher is an Old Order Amish writer, cook, wife, and mother of eight. Readers can write to her at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her.  |
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Easy, on-the-go beef-themed recipes for meal prep - WXOW.com Posted: 05 Apr 2021 06:32 AM PDT  (WXOW) - Wisconsin Beef Council Representative Angie Horkan highlighted some easy, meal-prep recipes centered around beef on Monday morning. The first meal she discusses is any easy, to-go breakfast dish. Angie highlights the beef sausage & egg muffin cups, paired with granola, yogurt, and strawberries. Find a recipe for this meal-prep dish right here: https://www.beeftips.com/recipes/recipe/5748/beef-sausage-egg-muffin-cups The second meal can satisfy those lunch or dinner cravings. Save a steak from Sunday night dinner and craft up a grilled steak & Asian noodle salad. Find the recipe right here: https://www.beeftips.com/recipes/recipe/4062/grilled-steak-and-asian-noodle-salad  |
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I tried 4 celebrity chefs' recipes for egg salad, and the worst is full of potatoes - Insider Posted: 03 Apr 2021 06:56 AM PDT Egg salad is a classic, simple recipe that makes great use of excess ingredients and cheap kitchen staples. As a kid, I always looked forward to dyeing eggs for Easter, and afterward, we'd make a big batch of egg salad, so the dish is such a nostalgic comfort food. I already have my own take on egg salad, but I decided to test recipes from four celebrity chefs — Geoffrey Zakarian, Ina Garten, Rachael Ray, and Curtis Aikens — to look for some new, exciting tricks to spice up the classic dish. Read on to see how the recipes stacked up. Zakarian's recipe looked a lot like my own, with a couple of twistsZakarian's recipe called for pretty standard egg-salad ingredients with the welcome additions of chives, Dijon mustard, and sweet relish. This was an incredibly quick recipe to throw togetherOnce the eggs were hard-boiled, this recipe came together in no time. I chopped up the eggs and mixed them in a container with the mayo, Dijon mustard, fresh chives, relish, and salt and pepper. Then, I added a generous amount between two slices of bread. I loved this recipe, but I'd cut down on the relish next timeThis egg salad was just a little too sweet, which makes sense considering the recipe called for more relish than mustard. Otherwise, it turned out great. It was a chunkier egg salad — which I'm a fan of — and the mustard-to-mayonnaise ratio was perfect. The chives really brightened up the otherwise heavy spread. I'll definitely be trying this recipe again with about half of the relish. Garten's egg-salad recipe is part of a larger smoked-salmon tartine dishI didn't give her full smoked-salmon tartines a go, but I wanted to try out Garten's simple egg-salad recipe found within the larger dish. I've tested many of Garten's recipes, so I wasn't surprised to see the inclusion of fresh herbs. I love adding dill to egg salad, and she also swaps regular yellow mustard for whole grain, which I was excited to try. This recipe was simple, and the directions for hard-boiling the eggs were perfectIt's not difficult to hard-boil eggs, but I found that Garten's simple instructions yielded perfect, nearly unblemished results. It was almost sad to have to smash them up into the salad. I simply added the eggs to a pot, covered them with cold water, brought the water to a boil, and let the eggs simmer for five minutes. Then, I turned off the stove and let them sit for five more minutes. Finally, I drained the eggs and covered them in cold water. When it came time to peel, I simply cracked and very lightly rolled the eggs against my wood cutting board. The shells came off so easily that I ended up using this method for all of the eggs for the four recipes. I'd add more dill next time, but otherwise, this was a winnerIn addition to being quick to make, the resulting egg salad was also delicious. It was pretty light on mayonnaise and mustard, so it had a stronger egg flavor, but that was fine with me. It also had an ideal amount of salt. Because this egg salad was meant to pair with salmon, it doesn't have an overwhelming flavor on its own, so I'd add a lot more dill next time and maybe a little more mustard. Ray's egg salad included potatoes and a long list of extra ingredientsThis was certainly not one of Ray's famed 30-minute meals. In fact, this potato-and-egg recipe took the longest to make, and it had the most complex ingredient list. The process was long, but it was pretty easy to followI started by boiling my potatoes and pouring some vegetable stock in a small saucepan to gently warm it up on the stove. Meanwhile, I mixed together the mustard, apple-cider vinegar, anchovy-free Worcestershire sauce, hot sauce, and extra-virgin olive oil to make a dressing. Next, I chopped the parsley, celery, and yellow chile pepper and combined them in a small bowl. Ray's recipe called for a red chile pepper, but my local grocery store only had yellow, so I improvised. I cut the total recipe down to two servings and then reduced the amount of celery by half because I strongly dislike the taste of celery, and I didn't want it to sway my opinion of the final product. Once the potatoes were soft, I put them in a bowl, cut them up, and poured some of the warm vegetable stock over them. Next, I added the spices, the chile-celery-parsley mix, and the homemade dressing. Then, I added the chopped hard-boiled eggs and gave everything a final mix. It tasted better than I expected, but it was more of a potato salad than an egg saladWith all the different flavors and the unappetizing look, I didn't expect to like this recipe. But it actually tasted pretty good. It had a nice level of spice from the chile pepper, hot sauce, and paprika, and the dressing added a lot of umami flavor. But I couldn't really taste the eggs. The texture and flavor both leaned more heavily toward the potatoes. To me, egg salad is something to enjoy on bread or with crackers, and this would be way too heavy to serve like that. It was definitely its own side dish. If I'm craving egg salad, I wouldn't make this again. However, I might try this again when I want potato salad. Aikens' recipe called for a few unique ingredientsAikens has a California egg-salad recipe with some standard and surprising ingredients, including olives, sweet relish, red bell pepper, and mayo. As a transplant in California, I'd never had an egg salad like this, but I was intrigued by it. This recipe was a breeze to put togetherThere's just one line of directions for this recipe: "Mix all ingredients together in a small mixing bowl." Of course, I had to chop the bell pepper and olives and hard-boil the eggs, but this recipe really was as simple and straightforward as it looked. The taste and texture were a little overwhelmingThis egg salad was very crunchy from the relish and the peppers. I don't mind crunchy snacks, but this much crunch in an egg salad just isn't for me. The flavor was OK, but there were too many competing notes, from the sweetness of the relish to the brininess of the olives, and they didn't really work together. Based on this recipe, I'm inspired to add some olives to my regular egg salad. I love the flavor, and their softer texture works well. But I don't think they work when other strong flavors, like relish, are involved. Garten's recipe was my favorite, but Zakarian's was a close secondWith more dill, Garten's recipe would be perfect. I was also impressed with her no-fuss way of making perfect hard-boiled eggs. Zakarian's recipe was a very close second, but next time I'd majorly reduce the amount of sweet relish. Ray's recipe just didn't read enough like an egg salad to me, but I'd happily try it again as a potato salad (without the eggs). And although the texture of Aikens' recipe wasn't my favorite, it inspired me to try adding olives to my own.  |
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Posted: 05 Apr 2021 05:45 AM PDT Personal chef and instructor, Alekka Sweeney, wears many toques in the kitchen thanks to more than 20 years in the business throughout North America. She has a particular fondness for an ingredient we recently learned more about at Old State Farms: maple syrup. Formally trained in pastry arts at the Pennsylvania Institute of Culinary Arts in Pittsburgh, Pennsylvania, Sweeney strengthened her expertise with an advanced pastry degree at Le Cordon Bleu in Canada. Sweeney proceeded to take her talents up and down the East Coast, from Atlanta to Philadelphia, where she worked in multiple industry positions, from being a personal chef and instructor to working in restaurants, hotels and catering facilities. Her experience landed her in Chicago, where she opened a business where she could teach her baking skills to eager students.  Personal chef and instructor Alekka Sweeney She decided more recently to relocate back to Pittsburgh to be near family. Sweeney had been teaching in-person cooking classes in many area schools and kitchens before the pandemic hit in 2020. "I was forced to pivot very quickly and find a new niche for my business," she says. And that she did. She started offering her own online cooking classes and found most of her clientele was happy with the new virtual mode of learning. One day, a working mom turned to her for help. She wanted cinnamon rolls, pastries and other breakfast items to take one thing off her busy plate. After her glowing review about Sweeney on a social media post, Sweeney found herself deluged by others requesting respite from meal-delivery sites. "People were desperate for home-cooked meals and fresh food that wasn't packaged from a restaurant, and I was happy to help," Sweeney says. "Though most of my training is in pastry, I love to dip my toe in cooking. You can be more relaxed with that." Sweeney says one of her favorite aspects of the job is building personal relationships with her clients, learning about each family member's preferences and catering to their needs. She customizes everything, even for the child who doesn't like sauce to touch the food, or another who avoids anything green. One ingredient Sweeney finds universally loved is maple syrup. "My uncle owned a tavern in New Hampshire, so I grew up only knowing pure maple syrup," she says "I didn't really know pancake syrup existed until someone served it to me once. I found it much too cloyingly sweet."  She explains that she likes to sneak in vitamins and minerals wherever she can and noted maple syrup's antioxidants. "I generally prefer natural sweeteners but use maple syrup a lot in my cooking and baking. I love what people are doing with maple syrup these days. There's a lot of variety out there with the barrel-aged and infused syrups, and I like to crush maple candies to add texture to finish cakes and cupcakes. They really elevate my pastries," Sweeney says. Check out one of Sweeney's beloved breakfast pastries, her Maple-Bacon Baked Donuts, as well as her other sweet-and-savory, maple-infused recipes.  This easy, 3-ingredient appetizer can even be made with thinly sliced apples if you can't get figs.  A party-ready snack mix recipe has just a touch of Thai red curry paste for complexity.  Try chef Alekka Sweeney's glaze as a chicken wing recipe; it's sweet, spicy and balanced.  Pair this one-pan dinner with some Brussels sprouts tossed in oil for a sweet, spicy, satisfying meal.  Lightly spiced dough is a perfect match for maple glaze and salty bacon in this donut recipe.  |
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