The Bored Vegetarian

Brie & Dijon Mustard Apple Slaw Sandwich2 slices of bread (I used a baguette that was leftover from Thanksgiving)3-4 slices of Brie2 Tbsp Grained Dijon Mustard3/4 cup Apple, cut into matchsticks 1/4 cup Apple Cider Vinegar In a bowl, whisk together mustard and apple cider.  Add apples and toss together with the dijon vinegar mixture.  Layer bottom piece of bread with brie.  Pile with a generous amount of slaw.  If there’s any leftover liquid, pour on to other piece of bread and make a sandwich with the brie side.  Grill in a pan, flipping once one side is brown and cheese begins to melt.  Serve hot. View high resolution

Brie & Dijon Mustard Apple Slaw Sandwich

2 slices of bread (I used a baguette that was leftover from Thanksgiving)
3-4 slices of Brie
2 Tbsp Grained Dijon Mustard
3/4 cup Apple, cut into matchsticks 
1/4 cup Apple Cider Vinegar

In a bowl, whisk together mustard and apple cider.  Add apples and toss together with the dijon vinegar mixture.  Layer bottom piece of bread with brie.  Pile with a generous amount of slaw.  If there’s any leftover liquid, pour on to other piece of bread and make a sandwich with the brie side.  Grill in a pan, flipping once one side is brown and cheese begins to melt.  Serve hot.

Classed Up Egg Salad (serves 6-7)In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending.  I made this for my friend Emma’s party.  It’s all bagels, salads and Brooklyn-inspired cocktails today.
1 dozen Eggs, boiled, peeled and chopped 2/3 cup of Mayonnaise  4 teaspoons Whole Grain Mustard 2 Radishes, chopped small2/3 cup of Mayonnaise 1 Tbsp Capers1 1/2 Tbsp Lemon Juice1 Tbsp Scallions, sliced thin (whites and light green) 1 Tbsp fresh Tarragon, chopped Fresh Pepper to taste
Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)In a bowl, toss all ingredients together.  Spread on bread and serve.
Last week I was back in my home state of Washington for the 4th of July.  It was a crazy week but I managed to get in family time, friend time and time in the woods.  Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water.  Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase.  I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids.  I probably would have done the same again if I’d had the time.  






I also saw my little lady niece, who is so cute it’s frightening.  She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.
View high resolution

Classed Up Egg Salad (serves 6-7)

In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending.  I made this for my friend Emma’s party.  It’s all bagels, salads and Brooklyn-inspired cocktails today.

1 dozen Eggs, boiled, peeled and chopped
 2/3 cup of Mayonnaise  
4 teaspoons Whole Grain Mustard 
2 Radishes, chopped small
2/3 cup of Mayonnaise
1 Tbsp Capers
1 1/2 Tbsp Lemon Juice
1 Tbsp Scallions, sliced thin (whites and light green) 
1 Tbsp fresh Tarragon, chopped 
Fresh Pepper to taste

Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)

In a bowl, toss all ingredients together.  Spread on bread and serve.

Last week I was back in my home state of Washington for the 4th of July.  It was a crazy week but I managed to get in family time, friend time and time in the woods.  Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water.  Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase.  I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids.  I probably would have done the same again if I’d had the time.  

I also saw my little lady niece, who is so cute it’s frightening.  She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.

Power Lunch

As you may or may not know, I work from home.  Dream scenario, right?  Well yes and no.  Sometimes I miss the simple things, like getting out of the house for hours on end and being around people (for those things, I escape to my beloved Cafe Grumpy.)

There is a plus though, and that is called lunch.  My kitchen sits about three feet from my “office,” so it’s a cinch to whip something up between sessions of pounding away on the keyboard.  No quick trips to the vending machine between emails.  No crossing my fingers hoping that there will be leftover pizza after the engineering meeting.  I have the world, er, refrigerator at my fingertips.

I made this salad on Monday AND Tuesday, with one major difference: the poached egg.  It was exactly what was needed to make this meal complete.

Quinoa & Arugula Salad with Poached Egg

1/4 cup Quinoa, cooked (follow directions on box)
1/2 cup fire roasted tomato (I love Muir Glen Organic)
1/2 red onion, chopped
1 clove garlic, chopped
1 egg
2 cups arugula
1 tbls olive oil
salt & pepper to taste

Heat olive oil in over medium heat and add onion, cooking until tender.  Add in garlic and tomato and cook for a few minutes.  Add cooked quinoa and mix.

To poach the egg (I had to look up directions because it’d been so long and seems so intimidating), bring a few inches of water to a boil in a sauce pan with a sprinkle of sauce.  Reduce heat to a simmer.  Crack egg into a cup (this helps ensure you don’t break the yolk when you add the egg to water.)  Add egg to simmering water.  Cook for about 2 minutes for a runny yolk. 

On a plate, pile with arugula and spoon quinoa mixture over top.  Add poached egg and sprinkle with salt and pepper.

Between the quinoa and the egg, this salad is packed with protein and is seriously a snap to make.  I might have to go for round three today.

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