Wednesday, March 31, 2021

Easter Egg Recipes - Leftovers Series

 For some, it's all about eggs for Easter this Sunday and I have a basketful of recipes for leftover ovums the kids can't finish. So read on for using up eggs that are hard-boiled, because there is no way youngsters can put away that many.

In these pandemic days, the Easter Egg Hunt will be kept all in the family or on computer video. Well, you can still have a hardboiled eggy good time.

And be sure to set aside a few raw eggs for some of my recipes listed below (click on any recipe name to see the original blog post.)

Eggs are still a great deal. Lately, I get my eggs from a local Dollar Tree for, you guessed it, a dollar for half a dozen medium eggs, and sometimes they even carry a dozen for a dollar.

The easiest leftover use of eggs is a simply delish Egg Salad. It's the quickest and easiest way to use up leftover boiled eggs.

Half a dozen cooked and peeled Easter eggs mixed with a little mayo and some chopped celery will yield a bowlful of creamy deliciousness that can go between 2 toasted slices of bread, as a topping for your favorite salad, or serve spread on your favorite crackers as appetizers.

Ingredients (about 3 sandwiches)
  • 6 eggs - I used small eggs. Boiled, peeled and chopped. about 2 cups total after chopped.
  • 1/4 cup mayo - I used light mayo. Okay to add more. Add an extra teaspoon at a time to reach desired creaminess. Large eggs will need more mayo.
  • 1 stalk of celery, chopped - including leaves on the stalk -- if it comes with them. About 1/2 cup total after chopped.
  • Salt and pepper to taste.
  • Water to boil eggs.
*Many recipes call for mustard, I like it without. But you can add it - try a teaspoon Dijon or regular mustard. You can also use 1/2 teaspoon dried mustard powder.

In a pot add eggs and cover with an inch of water. Turn heat to high and bring to a boil. Just when eggs start to boil, turn off the heat completely and cover the pot with a lid (or plate.) Let sit for 15 minutes. Eggs will continue to cook in the hot water. (Okay to use any favorite boiled egg recipe you may already have.)

Meanwhile chop one stalk of celery, including leaves. Chop finely.

After 15 minutes, remove eggs and rinse off in cold water, so you can peel them without burning your fingers. You can also let them sit in a bowl of cool water with some ice cubes for about 5 minutes.

Now time to bring it all together. Peel, discard shells and chop the eggs. You can add them as you chop to a large bowl. I usually chop the eggs in half, then place them yolk side down on chopping board and finish slicing.

Add all the chopped eggs to a bowl. Mix in the chopped celery. Finally, scoop in 1/4 cup of mayo. Mix well. Salt and pepper to taste. Try out a small spoonful of Egg Salad. At this point you can add more mayo if you like, a teaspoon at a time to reach desired creaminess.

I find less mayo and mustard (optional) the better, as they easily overpower the mild egg flavor.

A scoop of Egg Salad goes well with your favorite vegetable salad. Egg Salad is a tasty party dip on your favorite chips or crunchy veggie slices. Also, try a spoonful on an avocado half. But I like an Egg Salad Sandwich the best.

This recipe is easy to double using a dozen eggs -- just add another 1/4 cup of mayo and another rib of chopped celery. Keep finished Egg Salad covered in the refrigerator until ready to serve.

Okay, let's take an ovum break -- for kids there is a lot of chocolate on the scene like this.

Another early recipe of mine is a silly Devilish Deviled Eggs I made one Halloween. Fun and tasty. Of course, leave out the spicy chili peppers for kid-friendly bites. And you can find all the yummy recipe details from my food blog by clicking on any recipe name.

For extra eggs you haven't boiled yet (or set aside,) there are a lot of my cheap$kate recipes to choose from, like a filling Pasta alla Carbonara with egg yolk and crumbled browned bacon over spaghetti; or a baked omelet-like Frittata with pasilla chili, chorizo, potato and cheese.

Scrambled eggs come in many variations. Jewish delis have a couple of good ones that I've adapted. I get corned beef on sale during St. Patrick's Day, so it's only natural to have some of it sauteed with eggs (even better is pastrami made from corned beef - my recipe is here.

Small packages and cans of salmon come cheaply and I like to add it to my Jewish Breakfast Scramble. And add a dollop of cream cheese and you have a lighter substitution for Lox and Cream Cheese Bagel. Try it sometime, I know you will like it, too.

Booze and eggs go together, especially if you're making my Homemade Eggnog. This video recipe is one of my holiday favorites. You won't believe your eyes when you see my intoxicated antics after imbibing on one Eggnog too many. Be sure to watch this recipe video all the way to the end!

One of my earliest published recipes is also one of the quickest and easy to make: Scrambled Eggs and Sundried Tomatoes. I like to keep a jar of pungent dried tomatoes in herbs and oil in the refrigerator, right next to my carton of eggs. For a non-oil, lighter version, use plain dried tomatoes in a plastic pouch, too (this is what my wife uses.)

Eggs make a great binder for my sister Denise's Veggie Eggplant Burgers. (You should make sure to check out the video we made that features a wacky shopping spree in my local 99c only Store.) And you want to add a scrambled egg or two when you make my cheap$kate version of Chinese Fried Rice.

Ever make Crepes Suzette? There's not much to it really, just eggs, flour, milk and to quote Julia Child's nephew: "lots of butter." And who's the famed chef's nephew anyway?

Well, just watch the video to see this outrageous character shopping in the Hollywood Farmer's Market -- then moving on to the kitchen to show you how to make a tender and delicate pancake-like dessert.

 Do you have a package of frozen veggies in the freezer accumulating frost, and a crisper drawer full of veggies that are close to being thrown out? Well, just rinse off the frozen veggies and slice off the brown spots from the bell pepper and onion to make my colorful Veggie Frittata. For this photo story recipe I ran out of eggs, but my neighbor Nuno was kind enough to lend me a few. (How's that for a cheap$kate move, free eggs!)

If you have a small patio garden then I have a couple of nutritious recipes to use the freshly picked bounty. An easy veggie to grow is bright green Swiss Chard. Just saute it for a couple of minutes and add it to your favorite omelet recipe, my recipe is here.

Every time I change out the dirt from my teeny garden, seeds sprout willy-nlly. Often it's some kind of squash, that never bears fruit. Oh well, that's okay because the flowers make a great Squash Blossom Omelet.

I grew up in the South and was raised on Mexican food for a while. Almost everyone in Texas has tried Migas, which are tortilla pieces scrambled in eggs. And, you can't get simpler than having Refried Beans and Eggs. I didn't think I would like this meal at first, but learned that scrambled eggs elevate any humble ingredient!

Refried Pinto Beans & Scrambled Eggs

I get all types of Mexican chorizo at my local 99c only Store, including beef, pork, and soy (vegetarian.) Mexican chorizo is different than Spanish chorizo, mainly it's the texture. Spanish chorizo is hard like salami and Mexican chorizo is soft like ground meat. It's a pungent and flavorful protein that mixes well for Chorizo and Scrambled Eggs. And use it to stuff a Breakfast Taco or Breakfast Burrito.

Click to magnify.

Huevos Rancheros are the Eggs Benedict of Mexican cuisine. A corn tortilla with refried beans and a fried egg that's topped with crumbled queso fresco (cheese,) and your favorite salsa, is a decadent and filling way to start the day. Make a batch of this your family sometime, it's quite easy to do when you follow this cheap$kate's recipe.

You can top any of my Mexican breakfast entrees with a favorite jarred salsa or go here to see my list of Homemade Salsa Recipes, with links, that include:  Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but the same recipe,) Pico de Gallo and Mango.

Click on any photo to see larger.

Looking to impress an overnight guest, then serve them my recipe for Eggs Florentine for breakfast. This creamy spinach and egg dish will keep any afterglow going. And if that doesn't work then I have a sensuous Fried Egg on Breadcrumbs with Asparagus.

I like a challenge. A favorite breakfast fast food is the classic Egg McMuffin. It's not as cheap as it used to be, so I figured out how to make my own cheaper version. And I share it with you in this homemade video recipe.

And for an extra hardy breakfast be sure to add my Old School Hash Browns to the menu.

If you are flush with cash and your ship has come in, then make like a bonus bloated Wall Street con artist and serve up my Billionaire's Crab Omelet. (I even give you a cheap$kate shortcut, just in case the stock market crashes, your government bailout  is rejected, and all your chips have been cashed in.)

And for my latest egg recipe video, I made a classic French-style Cheese Omelette. What's the difference between it and the ones you get at a typical American diner? Well, it all about technique, mainly you just soft scramble the eggs in butter, add the cheese and gently roll the egg to close up the omelette. Most American-style omelets are cooked dry, while a French omelette is slightly moist in the middle. It's a different way to cook an omelette, but I've grown to like it.

Eggs for dinner? Heck yeah, especially when pizza is on the menu. Break an egg on your favorite homemade or store-bought pizza during the last 10 minutes of oven baking. A mix of creamy yolk is a sumptuous topping, so be sure to try my Pizza with Egg recipe.

And finally, if you're looking for a bit of levity, well, I have an early morning fried egg comedy video to brighten your day, here.

Whew, that's a lot of ovum riffing, I'm exhausted. You've just scrolled through over 10 years of recipes from my food blog.

And if you want even more egg pictorial poetics then click here to view a fun video.

Cooking with eggs is cheap. While not as inexpensive as they used to be, it's still affordable, especially when you use any of my creative and tasty recipes listed above.

Tuesday, March 23, 2021

Vegetarian White Beans - Recipe Video

I'm more of a pinto and black bean guy, but I do like a bowl of White Beans with crusty toasted bread from time to time and I think you will like my recipe video too. My White Beans are loaded with veggies. You can add or subtract what I use.

I like chunky chopped carrot, celery, and onion, and of course plenty of garlic, too. The French call this combination a mirepoix.

 I also add my garden herbs of sage, oregano, and from the jar, a dried bay leaf. Again add or subtract what you have on hand, whether the herbs are fresh or dried.

I finish the recipe with plenty of water and a cup of white wine - don't worry if you don't have wine, all the veggies add plenty of flavor. Beans take a while to simmer covered, about 3 to 4 hours, while a pressure cooker will do it in less than an hour. But there's no better aroma than slow cooking beans on the stovetop. 

I like to saute onions to bring out their sweetness first, then saute garlic for a minute. That's all the prep I do. Add everything else and get to cooking the White Beans.

I grew up eating pinto beans in Texas, but when we moved to Louisiana I was introduced to White Beans as a side to the rice and sausage dish Jambalaya and other Cajun entrees. Louisiana-style White Beans leave out the carrot. The onion and celery are fine chopped so it pretty much blends into the bean sauce. The herbs are a bay leaf, and a sprinkle of Creole Seasonings is used.  I like White Beans this way, too. 

The main veggies are cheap at any market and I get a 16 ounce or 1 pound bag of White Beans at my local 99c only Store or Dollar Tree.

My Vegetarian White Beans are easy to make and you can make it your own if you have a fave herb or veggie addition, go for it!

Vegetarian White Beans - Video
Play it here, the video runs 4 minutes, 16 seconds.

My YouTube video link for viewing or embedding, just click here.


  • 1 pound White Beans - also known as navy beans, great northern beans, small, or large white beans. Give the beans a quick rinse if necessary.
  • 1 Onion - chopped. white or yellow onion. Okay to add more.
  • 1 large Carrot - chopped. Okay to add more carrot.
  • Celery - 1 to 2 ribs. Okay to add more if you like.
  • 1 teaspoon Garlic - chopped fresh or dry.
  • 1 teaspoon Herbs - I use oregano, sage, and thyme. Okay to use any fave herb you like, fresh or dried.
  • 1 Bay Leaf
  • 1 tablespoon veggie oil - any favorite, like avocado or olive oil. To saute onions and garlic.
  • 8 cups of water - according to directions on the bag. At end of cooking, you can uncover pot of beans and let some liquid cookout for half an hour, if too watery. I like a thicker broth with beans.
  • 1 cup white wine - optional. Vegetable broth is a good substitution for extra flavor. Again this is optional.
  • Salt and pepper to taste.


Wash beans and pick out any debris if necessary. Chop veggies into large or small pieces. 

Add oil and saute onions for about 5 minutes. Add chopped garlic and saute for another minute. 

Finally add the chopped veggies, herbs, and salt and pepper to taste.

 Fill the pot with about 8 cups of water and a cup of wine. Wine is optional, okay to add any favorite broth like vegetable.

Bring beans, veggies and water to a boil, then lower heat to a low simmer. Cover and cook until  White Beans are tender, about 3 to 4 hours. Be sure to check on liquid if it cooks out, add as needed. 

I like a thick sauce with the beans so I let some of the liquid cooks out. You can always uncover the beans for a half hour or so at end of cooking to thicken the sauce. 

Taste the beans to find the tenderness you like and serve hot!

Just a note, this is the White Beans Recipe I use for a Cassoulet, which has the addition of chicken and sausage, baked for an hour and a half with the beans...sooo gooood.

Related Posts Plugin for WordPress, Blogger...