Recipe break!

It’s me again.

I have been doing homework ALL.DAMN.DAY. Lots of reading and researching and discussion questions…ay yay yay.

I have been breaking it up with household chores, errands, walks, and intermittent exercises.

And recipe making. Since it’s time for me to take another mental break, I decided to write a post to share my recipes from today!

First up, Summer Salad. This was inspired by a recipe from Athena’s blog-she actually made it for me when I stayed at her place last month. I didn’t have the exact ingredients, so I made up my own.

Summer Salad

Here’s what you’ll need:

  • cucumber
  • tomatoes
  • onion
  • garbanzo beans
  • kidney beans
  • olive oil
  • lemon juice
  • S&P

 

Here’s what you do:

1. Dice up the cucumber, tomatoes, and onion (I am not listing amounts because that’s up to you. I made just enough for lunch/dinner, but you can obviously make as much as you want- and add more of the ingredients you like better)

2. Rinse the beans.

3. Mix all the ingredients. For my batch, I used 2 capfuls of lemon juice and 3 capfuls of olive oil.

4. S&P to taste.

 

Next, Deviled Eggs.

I have never made deviled eggs before, but I had a mean craving for them today. Weird.

Here’s what you’ll need:

  • dozen eggs
  • 2 t. mustard
  • 1/3 c mayo
  • 1/4 t tabasco
  • paprika
  • S&P

 

Here’s what you do:

1. Hard boil the eggs. Don’t know how to? Google it.

2. Peel the eggs (duh). Cut them in half length-wise with a sharp knife.

3. Empty the yolks in a bowl and mash them up.

4. Add the mustard, mayo, tabasco, paprika to taste, and S&P. Mix it up.

5. Spoon the mixture into each half. Sprinkle with paprika for presentation.

 

Ok, back to work I go. I still have to get in a workout too! Oof.

Layla says hi.