Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
4 hard boiled eggs
2 tbsp hummus
Few turns of fresh ground black pepper
Take those left-over hard boiled eggs (or cook some up) and chop them up.
So the other evening, I tried to flip the ceiling fan on (after Selim told me not to because he thought it was broken, but I forgot ok?!), and instead blew a fuse. I tried to flip the breaker back and it sent blue sparks at me. So I quit doing that. I may not be the most savvy girl in the world when it comes to things like that, but I know that blue sparks + no electricity = call an electrician.
What does this have to do with challah? Everything and nothing. Unfortunately for my TV and internet addicted self, the fuse I blew covered our whole living room – where our TV and internet router are. Sure we could’ve moved them I guess, but it just seems sad if you can’t live without the Netflix and Hulu for a whole day. So instead of wasting my life on mindless TV, I baked instead!
I’d been thinking about challah because Passover was last week (and because it’s the best bread ever). I honestly never thought about making it before because its gorgeous appearance made it seem out of my league in terms of baking ability. Plus I figured the Jewish grandmas had some secret that they weren’t sharing with the rest of us. Turns out I was wrong – even I can make gorgeous challah! It’s actually way less complicated than I thought and you probably have all the ingredients on hand. (I did, hence spur of the moment baking afternoon.)
Since I don’t have a Jewish grandma handy, I got this recipe from one of my favorite corners of the internet – The Kitchn. Check them out if you want to learn how to do anything culinary related. Their step by step guide to making challah worked perfectly for me and is nearly verbatim what I’ll be sharing in this recipe. Thanks guys!! 👋🏼
2 teaspoons active dry yeast
1 cup warm water
4 cups flour + extra for sprinkling
1/4 cup sugar + a pinch
2 tsp salt
2 large eggs
A third egg, divided into yolk & white
1/4 cup neutral oil
Dissolve the yeast into the water. Stir and then allow to sit until yeast causes frothing on the top.
Meanwhile, sift together the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer.
In another bowl, whisk together the remaining wet ingredients except for the egg white (eggs, egg yolk, oil).
Pour the bowl of wet ingredients into the dry ones. Begin to mix together with a large spoon. Follow with the water/yeast.
Attach a dough hook to the stand mixer. Turn on low-medium and knead for 6+ minutes. [If the dough is to sticky, slowly add flour by the teaspoon. If too dry, do the same with water.]
Oil a large bowl. Place the ball of dough in the bowl. Cover with a damp towel and let rise for two hours.
Now that the dough has doubled in size, divide it into six equal chunks.
Roll each piece of dough out into long ropes.
Lay the six dough ropes next to each other. Pinch the ends of all six pieces together at the top. Then braid together, taking the right-most strand and pulling it over the nearest two strands, under the next, over the remaining two, and then laying it down at the far left. OVER two – UNDER one – OVER two. (Check out The Kitchn’s lovely pictorial in their post for a visual!) Once you can go no further, pinch the ends together.
Sprinkle dough with a smidge of flour. Place on a cooking sheet lined with parchment paper (or a Silpat if you have one). Re-cover with your damp towel and let sit for another hour.
Brush the dough generously with the leftover egg white.
Preheat the oven to 350 degrees.
Bake for 30 minutes. When done, the challah will have a gorgeous deep brown crust and be warm and fluffy on the inside.
For all of you who celebrate Easter with a massive ham and therefore, invariably have leftovers – here’s a recipe for you! This soup is flavorful, and stuffed full of ham. No guilt about wasting leftovers! On a related note, save or steal the ham bone! We’ll use that too. It’s not necessary to the recipe, but man does it make it better! The depth of flavor you get out of that ham bone is amazing.
I also got to wondering… how did ham become a traditional Easter food? The Jews-turned-Christians of ancient times certainly weren’t serving up pork on their dinner tables. Seems counter-intuitive that the descendants of religious Jews would go for one of the most forbidden foods in Judaism. As best I can tell, Easter ham is a relatively recent, American Christian tradition. Why? Apparently, back in the days before refrigeration, pigs were traditionally slaughtered in the fall and stored salted through the winter. This ham was edible around Easter-time, when other spring-slaughtered animals weren’t ready. Pretty practical and boring as traditions go…
Now if you’re observant or actually reading this the day I published it, you’ll notice that Easter isn’t exactly overyet. That’s because we were unable to go home for Easter with my family as usual and instead staffed the hospital. But we did buy a massive ham this week. It was only $1/lb! That’s basically free 💸💸 And let me tell you, if our think you have leftovers, try eating a whole ham between two people! So far we’ve had two friends over for ham & swiss sandwiches, repeated those sandwiches another night, had eggs and ham for breakfast, made this soup, frozen ~1/3 of it, and still have a good other 1/3 or so in the fridge! We’ll be eating ham until Memorial Day! With this soup, I was going for creamy, but a little different than the usual heavy-cream-filled potato soup. I think it worked! 💁
Ham & Potato Soup
2 qt vegetable stock
Ham bone (if you have access to one)
2 bay leaves
2 tbsp oil
5 cloves garlic, minced
2 shallots, minced
10oz leftover ham, chopped
3 large yellow potatoes, peeled & cubed
1 cup milk
2 tbsp brown mustard
1 tbsp worcestershire sauce
1/2 tsp salt
10 turns fresh ground black pepper
If you have a ham bone, place it it a larger pot and cover with the 2 quarts of vegetable stock. Add the two bay leaves and a few sprigs of rosemary. Bring to a simmer and then turn heat down to low. [If you don’t have a ham bone, skip this step and just add the stock later as instructed.]
Leave on the stove for an hour or as long as you have time for! The longer you leave it, the more flavor you’ll get out of the bone. If you have plenty of time and are getting tons of flavor out of your bone, you can top off with some water to keep it going.
Allow the stock to cool. Skim off any fat and debris. You can also strain through cheesecloth if you like.
In a large stockpot, heat your oil. Once hot, add shallots and garlic. Cook, stirring occasionally, for 5-6 minutes.
Once they have started browning and are fragrant, add the ham, potatoes, stock, mustard, Worcestershire, salt and pepper.
Raise heat until the liquid comes to a boil. Then turn down to medium-low heat. Cook at this temperature for ~30 minutes, until the potatoes are soft.
Remove roughly half of the potatoes to the side. Using an immersion blender (or pour into a food processor), blend together those potatoes and the milk.
Return the milk/potatoes to the soup pot. Stir in to combine well. Leave at medium-low heat for another 10+ minutes.
Serve with whatever toppings you’d like! (Cheese, chives, bacon, hot sauce, whatever!)
Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.
This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!
Shrimp Rice Bowl
3/4lb of shimp, peel & de-vein
1 tsp coconut oil
2 garlic cloves, minced
5 tbsp low sodium soy sauce, divided
2 tsp rice wine vinegar, divided
Splash of fish sauce
2 bell peppers, sliced
20 baby carrots, sliced length-wise
2 tbsp brown sugar, divided
1/8 tsp crushed red pepper flakes
3-4 large leaves of fresh basil, chopped
Rice, prepared as you prefer
Allow coconut oil to liquefy in a large pan over medium heat.
Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
Serve over rice and top with the remaining fresh basil.
Sorry for the lack of recipes this week! We’ve been in Washington DC for most of the week. But this IS a food blog, so let me show you the prettiest thing I ate recently.
Say hello to the Cherry Blossom doughnut from Astro Chicken & Doughnuts. This gorgeous creation was on the menu during the annual cherry blossom celebration. It had a trail of cherry jelly inside it and delicious icing. Mine was the most beautiful of the day, but the best-tasting might have been Selim’s Creme Brulee doughnut. 👍🏼👍🏼
If you find yourself in DC, check these doughnuts out! And the deliciously juicy, yet crispy friend chicken. Mmmmmm 🍗🍩
We had a variey of other amazing meals while we were there, but I don’t have any pictures for you. (Sorry, I’m too busy stuffing my face to photograph food at restaurants.) But I can confidently suggest Oyamel and Pizzeria Paradiso. Go there!
What’s the first thing people think of when they think of Turkish food? Kofte is the first thing for most people, but there’s so much more! Don’t worry, we’re going to keep cooking our way through them and sharing with you here. Gözleme is one of the many great Turkish street foods. (Lahmacun is another that if you haven’t tried from our blog, you should soon!) So good in fact that it has spread from Turkey to the rest of the world. In Australia, there’s a fast food place, called Gözleme King, devoted to making different types of gözleme. This spinach and cheese preparation is a fairly traditional one, but gözleme can contain pretty much anything! In the future we’re definitely going to throw in some sucuk (Turkish sausage). But as is, this dish is amazing. The dough is soft, light, and just a bit crispy on the edges. And it essentially goes without saying that the warm feta brings it all of the flavors together perfectly.
*So speaking of feta… Let’s talk about feta. I know so many people who loooove feta. I’m one of them, obviously. We could form a fan club if y’all want? But here’s the thing, a lot of people I know have only ever had the pre-crumbled, standard grocery store feta. I used to be one of them. As with many other things, when I started dating Selim, my narrowly bounded world of feta expanded. If you think feta only exists in its pre-crumbled form and you love it anyway, please go out and find some block feta in brine. Your world will be changed forever, I promise. (Mine was!) The flavor and texture are so much better – you’ll never go back. Sadly, not all of your standard grocery stores will have feta like this. Trader Joe’s and Whole Foods usually do, but if yours doesn’t, try an international grocery store, a halal market, or a Middle Eastern specialty shop. While you’re there, try all the different types of feta and Middle Eastern cheeses, your cheese-world will be forever changed.
We have two go-tos when it comes to making Turkish recipes. The first is Ozcan Ozan’s cookbook that I’ve referenced on here before. But the second is a blog called Ozlem’s Turkish Table. Tonight’s recipe is adapted from there. It is a wonderful resource for all things Turkish food!
Begin by making the dough. Take 1/2 cup of warm water and stir in the pinch of salt and yeast. Allow to sit for a few minutes until it begins to bubble.
In a large bowl, mix together the flour, yeast mixture, yogurt, and 1 tbsp of olive oil. Add additional water by the tablespoon. (I used an additional 2-3 tbsp). Using your hands, form into a big ball of dough.
Once you have a ball of dough, turn it out onto a lightly floured surface. Knead for several minutes.
Divide into 4 similarly sized smaller balls. Cover with a damp cloth and allow to rest for ~30 minutes.
Meanwhile, prepare the filling. Pour 2 tsp of olive oil into a pan over medium heat.
Once the oil is hot, add the garlic and onions. Sprinkle with the spices and stir.
Cook just for 4-5 minutes until soft and fragrant, but not starting to brown.
Add the spinach and a couple drops of water to the pan and cover. Leave covered for just a minute or two, until the spinach has wilted just a bit.
Remove the lid and stir together well. Allow to cook for another minute or two with the lid off to get rid of any excess moisture.
Remove to a bowl on the side. Mix in the feta.
Now roll out the dough balls into large, thin, rectangular segments.
Divide the mixture from the pan among the dough segments, placing in the middle of each piece of dough. Make sure to leave plenty of room around the edges for folding.
Fold the dough around the mixture as pictured. (You want to end up with a little rectangular envelope.) Brush the edges with olive oil to help them stay together.
Now, bring a large pan, preferably a griddle one, up to medium heat. [Don’t start until the pan is hot!]
Brush both sides of each gözleme with more olive oil. Once pan is hot, place them on the pan. (You can do one at a time or if you’re more confidant in your skills than I am, as many as will comfortably fit in your pan.) Cover the pan and do not touch for three full minutes. At this time, flip to the other side, re-cover, and again, do not touch for three minutes!
After this point, you may flip back and forth a few times, cooking another 4-5 minutes until dough is cooking and the outside crisped to your liking.
Happy middle of March! Who cares about mid-March you say?? I do! Mid-March means the NCAA basketball tournament. I love the Madness! The brackets, the buzzer-beaters, the underdogs, the team spirit, the heart and soul… I love it all!
This weekend has been a little bit of a roller-coaster for me though. I’ve enjoyed my time glued to the couch, flipping between games. But then my hometown VCU Rams fizzled out in the first round. My Virginia Cavaliers and South Carolina Gamecocks each had strong second halves to win their respective first round games. We went to Greenville, SC to hang out with my brothers and immerse ourselves in the tournament festivities downtown, which was really fun! But then… UVA lost in the second round in pretty much the most soul-crushing fashion imaginable. So that was definitely a down moment. And by down I mean, I may or may not have shed a tear or two.
I pretended it didn’t happen today and watched the games all afternoon. This pasta dish may not be your most traditional game-day food, but we enjoyed it none the less.
Pasta with Roasted Red Pepper and Goat Cheese Sauce
2 large red bell peppers
2 tsp olive oil, divided
2 tbsp milk
4 cloves garlic
6oz herbed goat cheese
1 tsp paprika
1/2 tsp smoked paprika
1/8 tsp crushed red pepper flakes (or to taste)
1/4 tsp salt
5 turns of fresh ground black pepper
Preheat oven to 450 degrees.
Rub 1 tsp of olive oil over the peppers and place them on a foil-lined cookie sheet. Roast peppers for 30 minutes. They will begin to blister.
Allow the peppers to cool slightly. Remove the seeds and stems.
Place the peppers and the milk into a food processor. Give it a few spins until you have a nice puree.
Meanwhile, heat the other 1 tsp of olive oil over medium heat.
Mince the garlic and brown in the olive oil for ~3-4 minutes.
Turn heat down to low and add the red pepper puree, goat cheese, and all of the remaining spices to the pan.
Cook over low heat for ~15 minutes, stirring occasionally, until ingredients are well-combined and heated through.
As the sauce is coming together, prepare your pasta.
Serve sauce overtop of pasta and enjoy!
Makes 2 large servings or 4 smaller side dish servings.