Put the Devil in the Eggs for the Holidays

Every year I worry there is enough food for the holidays then I end up being confronted with a stuffed fridge.  And coming up with many ways to creatively empty said fridge.  But as the family’s dietary needs change there is a challenge of making sure everyone has something they can eat without making them ill.

One has to follow the fodmaps diet and she loves eggs so I thought it would be fun to dust off a classic and update it a bit.  We used to love the deviled eggs that mum made when we were growing up.

I had to make sure that at least one of the ways I made them didn’t have any garlic.  Because I planned on using my homemade mustard I had to make another variation.

After doing a bit of research on the internet, because it’s been years since I boiled an egg, I got to it.  I did the eggs the day before so they were chilled completely when it was time to peel and make up.

Various sites gave me the following steps to take to cook the eggs.  First place the eggs in an empty pan.

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Fill with cold water until the eggs are covered.  Add a bit of salt and white vinegar.  This helps contain any egg whites that might leak if the shell breaks.  Bring to a boil and turn off the heat and leave the eggs in the water for 10-12 minutes.

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Place the eggs in cold water to cool down.  When it is time to put it all together, peel the eggs.  I found it worked best for me by whacking the eggs round to crush the shells a bit then peel.  Slice the eggs in half.

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Scoop out the yolks into a bowl.

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For the fodmaps version I added a couple of spoonfuls of plain greek yoghurt, a few teaspoons of horseradish, fresh thyme, and salt and pepper to taste.

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Mix well and adjust the ingredients as needed.  Some of us like the punch of horseradish!  Fill in the egg whites with the mixture.  For the second version I added a few spoonfuls of the plain greek yoghurt, a few dollops of mustard, fresh thyme, and salt and pepper to taste.

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Again mix well and add it to the egg whites.  For the mustard deviled eggs I dusted them with cayenne pepper to give it a bit of a pop.

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This starter was a simple way to add a ton of flavour to the menu and make sure it met all the various dietary needs without a lot of effort.

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The Lovely Zing of Fresh Horseradish…

The fun thing about our local co-op is we can find unusual ingredients not normally found in our box store groceries.  This time I found fresh horseradish root. As we are fans of this ingredient when we have roast beef I figured I would branch out a bit and play around with it.  If you ever have stuffed sinuses have a bite of fresh horseradish.  It will make you stand up and blink!

I planned an easy dinner to make because our plan was to whack some tennis balls back and forth.  But it rained.  Boo.  Now that is is finely warm enough we were looking forward to running around and having some fun.  That will have to wait.

I decided to do grilled portobello caps with steak and horseradish sauce.

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Oregano is growing like crazy in our garden so I choice to use some to pretend I was making some kind of dent in the abundance of the herb.  I made up a marinade of olive oil, white balsamic vinegar, chopped garlic and oregano.  The ratio of oil and vinegar is 2 to 1. Season with salt and pepper.  Mix well and add the mushrooms.

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Set aside.  On to the horseradish!

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I had some plain Greek yoghurt so I used it as the base for my sauce.  In a small bowl add 8 oz of yoghurt, about 2 tsp of fresh thyme, salt and pepper, a few squirts of lemon juice, and grated horseradish.  The amount is up to you depending on how much zing you want.  I do suggest adding a bit at a time until you hit the level of heat you want.

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When I bought the steak, the way it was packaged it looked like two equal pieces which is what you want when serving two people.  Does this look equal to you?

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Like the moon to the earth!  Season with salt and pepper and a dry rub of your choice.  We like using the Salt Lick Spicy Dry Rub.  Grill the steak and mushroom until cooked.  We like ours on the rare side.

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After letting the steak rest slice it and spoon the sauce over the meat to serve.  Grate an aged Italian cheese of your choice over the mushrooms.

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A perfect meal for after an activity like tennis.  I hope we get to that soon!  Maybe this weekend.  🙂