Molded greens unmolded

Because I thought you deserved a pretty picture for once.

It is tasty too.

That really is all I have to say for myself. I think every original thought in my head is being nabbed by my weekly improv shows. And it’s the season of being up to my gills in scripts, shoots, rehearsals, classes, auditions blahbittyblahblahblah. Good thing I am not trying to make any Möby-us Pie this week.

So enjoy the cute picture. Betty done good.
Molded Greens adapted from the Betty Crocker New Picture Cookbook

1/2 10 oz. package of frozen spinach
Handful of baby spinach
1/2 tsp. minced shallot
Pinch nutmeg
Salt and pepper to taste
Hard-boiled egg, sliced
Lemon slices
Put spinaches, onion and shallot in a bowl and microwave until hot, stir all together and squeeze out extra water. Mix in spices then pack into a ramekin. Can be prepared up to this point and put in the fridge! Before serving bake in a 300 degree oven for about 15-20 minutes. Unmold and garnish with egg and lemon. Adorbs! Ick, don’t say adorbs.

You’re golden

Are you a pimiento cheese fan? You’re golden. You will love this.

I know that this recipe is mockable. It deserves to be mocked.

It’s friggin’ white sauce, processed cheese, and pimiento.

I had this recipe bookmarked to make forever, then went back and looked at it and wondered what on earth made me think I wanted to make it. It sounded repulsive.

So I had to make it. Just to see.

Curiosity wins! Loved it. Ate it all.

I’m feeling terse today.

Okay then.

I love pimiento cheese.

Evidence.

Golden Celery (adapted from the Betty Crocker Cookbook circa the 60’s-ish)

6-7 stalks of celery
2 Tbsp. chopped onion
1/2 Tbsp. butter
1/2 Tbsp. flour
1/8 tsp. salt
1/16 tsp. freshly ground pepper
1/2 c. Almond milk
3 slices cheddar cheese
1/2 tsp. dry mustard
2 Tbsp. sliced pimiento
Chop yer celery. Bring a pot of agua to boil and add a dash of salt and celery. Bring back to a boil and cook until tender. Take it off the heat and drain.
In a skillet, cook the onion in buttah until tender as your heart. If you’re a mean person cook longer than that. Take off heat, stir in flour, salt and pepper. Cook over low heat stirring just a bit, until blended, then take off heat, add milk and bring back to a boil and cook n stir for a minute. Add cheese and mustard and stir until cheese melts. Add celery and pimiento and stir in. Phew. You are done.

Stupid simple

Simple as in every summer shalt have a stupid simple recipe.
This one uses more of that half n half you bought for the Colorado Bulldog and probably did not use for the Frostbite. Because I said it sucked.

This salad is best accompanied by last summer’s stupid simple: the stupid-simple-summer-sippable taught to me by Sheila.

It looks like wine, tastes like ginger heaven.
Incidentally, a splash of the ginger juice to an iced coffee with a dash of cinnamon and a bit of sweetener is wicked delicious.

When it comes to a simple salad, everyone has preferences that are different so this is barely a recipe because I keep saying “whatever you prefer”. I do tell you what I like so you can make me a salad properly. Someday. Some summer. Suddenly?

The salad snob may want to wield a pepper grinder over this, but taste the dressing first, it packs quite the pepper punch.

My, but I’m into alliteration aujourd’hui.

I tried this salad several ways: one time constructed with slices cheese, one time tossed with Romaine with the cheese shredded. I think like the sliced better, but shredding and blending the cheese certainly made for a more creamy situation. That sounds weird.
But it looks better.

.
I got all inspired one night and did a poached egg/shredded cheese rendition.

The almost-winning combo, seen at the top of this post was verging on not so simple. Arugula for the greens. Half the cheese shredded and tossed with some dressing and the greens. The remainder sliced. Egg poached. Extra dressing on the side.
And only almost a winner because I missed the refreshing crunch of romaine.

I’ve no pictorial evidence but I put an eggs-in-a-nest on it once.

So shred, slice, poach, boil, hell, scramble if you must. But try the dressing. Make yourself a simple salad.
It’s gosh-durned good eating.

Oh, and for a little while I’m only posting once a week, unless major things happen and I feel the need to put up another post. And I may go back to twice a week at some point. But otherwise it’s going to be Wednesdays. Carry on.

Creamy Swiss Salad(adapted from the Betty Crocker published…I’m not sure when. It’s old)

A big bowl o’ salad greens, whichever you prefer. For this salad I like butter lettuce, romaine, spinach, arugula…
2 ounces cubed or sliced reduced fat Swiss cheese
1 hard-boiled egg, cut however you prefer, hopefully not sieved. I despise when they crumble the egg
OR poach that sucker
4 Tbsp. reduced fat vegan mayo
1 Tbsp. half n half
1/2 tsp. dry mustard powder
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Put yet greens in a bowl or big plate. Whichever you prefer. I like a big plate.
Either toss eggs and cheese with greens or arrange them on top. I prefer on top. Whisk together mayo, half n half, mustard powder, salt and pepper. Add dressing to taste. If you are me realized you wanted to mix in some dressing first and then arrange the cheese and egg on top so you may have to take them off, toss, then rearrange.
It’s a pain in the ass to be a finicky food separatist.