A Cucumber Salad UPDATE!

As much as I've always loved this salad, (scroll down) for me, it's just not one that keeps well.  It's more of a one-shot serve-it-now-and-be-done kinda thing.  Leftovers are usually a favorite of mine, but in regard to raw foods and salads, they aren't always very good, even just the next day.  I had quite a bit still in the 'fridge today.  Decided to jazz it up - with a little bean protein!  For this, garbanzos (chick peas) are my hands-down preference!

Rinse and drain, then put in a medium sized bowl bowl.  If you still have this dressing leftover, pour it over the beans.  Warm this just a touch in the microwave, toss it with the original salad, add some gorganzola crumbles just before serving.  Be Creative - Happy Cooking Everyone! . . .Lin

Gorgonzola Scramble

Per Person:

1 pat of butter

1-2 green onions

2 jumbo fresh eggs

¼ bunch of Italian parsley

a little gorgonzola crumbles

Put chopped onion in a pan with the butter, cover and let sizzle until the color brightens.  Add beaten eggs and cover again for a minute, lift the cooking egg to allow the liquid egg to contact the pan.  Flip it over, sprinkle with the parsley and cheese.  Move the pan off the heat, cover and let stand a minute or so longer.



I used to think parsley was just a garnish for color, and not meant to be eaten.  Wrong!!  It has a lot of good nutritional qualities, and is called a blood cleanser.  Eat lots of it!  It's also a great thing to add to green smoothies. . .Lin

Gorgonzola-Florentine Egg Bake

8oz. chopped baby spinach
½ lg. yellow onion - chopped

1 med. tomato - chopped

¾c Gorgonzola crumbles
8 Jumbo eggs

⅓c mayonnaise

⅓c water

½t salt

1t pepper

2T corn flour

½t baking powder

1-2t Italian seasonings

I had a discussion on my 'egg bakes' with Granddaughter #1 yesterday.  She and a group of her close Sailor Friends are going on a Lake Superior sailing-memorial-tribute to one of their own, who passed away recently.  She's making this for one of their breakfasts, and had a question on how to cook bacon when combining it with the other ingredients to be baked.  

Today, I was up and around for an hour or so, when I realized I WAS FAMISHED!  All that talk yesterday and suddenly, I was craving An Egg Bake!!  Haha - go figure - Suggestibility 😊  I chugged a little water and decided that delayed gratification was in order. . .

As is the case with most of my egg bakes, what they become, is often dictated by what's in the 'fridge.  The spinach probably had another couple good days, and was a great choice.  The rest just happened.  As always, I decide what's going into the pan, then butter, beat, season, measure, chop, slice and crumble it all together.

Arrange vegetables and cheese in a buttered 9"x13" glass baking pan.  In a large bowl, whisk together the eggs and remaining ingredients.  Preheat the oven to 350°  When preheated, whisk again, then pour egg mixture over the vegetables.  Bake for 35 minutes, turn off oven, but leave pan in for another 10 minutes.  Or just bake, until the center is set and evenly baked.

Cut and serve now, to yourself, to a group of 8-10.
This will keep well, covered in the 'fridge for 5 days.  Or you could cool this, an hour or more, then individually-wrap 'breakfast-size portions' and freeze for another time.  Mmmmm! 😋  It's what's for brunch here today. . .Lin