|Organizing, cleaning & taking stock|
Spring & cleaning seem to go together right now. While I am lacking sleep today with the moving the clocks ahead last night, I'm trying to get a little more organized all the way around. While cleaning my refrigerator I have been taking stock of what is on hand. Hopefully I can make better use of all of my condiments, beverages, etc. I found that I had far too many condiments (What's with all the olives, I am wondering...more on that at in a later post.) I did however realize I had more fresh brown eggs than I previously thought. It gave me a great opportunity to make a quick egg salad & even throw in some cashews which I found while straightening the pantry. *Cashew nuts are packed with soluble dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals; that help to protect against diseases and cancers.
What is in your refrigerator & pantry? Taking stock might give you some new culinary directions.
Curried Egg Salad with Cashews
6 hard boiled eggs
1 tablespoon whole chopped green onions
1 tablespoon, minced red onion
¼ cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon chopped fresh parsley
2 tablespoons Dijon mustard
¼ teaspoon curry powder
salt and pepper to taste
¼ cup chopped roasted cashews
Serve this egg salad on bed of lettuce with crackers or on bread. When transporting egg salad
|Curried Egg Salad with Crunchy Cash|
Peel and chop the hard boiled eggs and put in a bowl with celery, red & green onions. Toss to mix briefly.
Add mayonnaise, yogurt, mustard, parsley, and curry powder to the bowl & mix well.
Season with salt and pepper to taste