Don’t Waste Your Easter Leftovers…

Lentil Soup with Ham:

Easter has come and gone but what do you do with all the great left overs? Make yummy Lentil Soup with the left over ham and create delicious treats with the hard-boiled eggs. The kids love to take their colorfully dyed hard-boiled eggs to school. After they show them off, they peel them and dip them in salt and pepper. Who doesn’t love the simplified hard-boiled egg? But you can also make delicious deviled eggs or egg salad. So much food — so many recipes.

As Easter stands for new birth and new life make this your new beginning for you!

Ali in the Valley

Photos by: Ali

Lentil Soup with Ham Recipe:

Ingredients:

  1. 2 cups lentils

  2. 1 to 1 1/2 cups diced ham

  3. 1 cup chopped onion

  4. 1 bay leaf

  5. 2 ribs celery, chopped

  6. 1/2 cup diced carrots

  7. 1 clove garlic, minced

  8. Seasoned salt and pepper, to taste

Directions:

Combine all ingredients with 2 quarts water in a slow cooker. Cook on low, covered, 8 to 10 hours. Taste and adjust seasonings and serve.

Deviled Eggs Recipe:

Ingredients:

  1. 1 dozen eggs

  2. 2 teaspoons dijon mustard

  3. 1/3 cup mayonnaise

  4. 1 Tbsp minced onion or shallot

  5. 1/4 teaspoon Tabasco

  6. Salt and pepper

  7. Paprika

Directions:

First hard boil the eggs.  Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Mix egg yolks with mustard, mayonnaise, minced onion, tabasco, salt, pepper and paprika on top. Arrange the egg white halves on a serving platter.

Egg Salad w/ Anchovies Recipe:

Ingredients:

  1. 6 large eggs

  2. 1/4 cup mayonnaise or reduced-fat mayonnaise

  3. 2 tablespoons minced red onion

  4. 1 bunch of arugula lettuce

  5. 1/2 medium stalk celery, chopped fine (about 3 tablespoons)

  6. 1 small clove garlic , minced

  7. 2 tablespoons chopped capers

  8. 2 anchovy fillets, minced

  9. 2 teaspoons dijon mustard

  10. 2 teaspoons lemon juice

  11. Ground black pepper

Directions:

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. Mix all ingredients together in medium bowl, including pepper to taste but not arugula lettuce. Serve on a arugula lettuce and lightly toasted bread. (Can be covered and refrigerated for overnight).

#deviledeggs #easterleftovers #eggsalad #lentilsoupwithham #slide #AliintheValley

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