Bacon Potato-egg Salad

It happens to prepare this homemade potato, egg salad, because my husband bought a bag of potatoes which around 10 lbs. I’m wondering how am going to start to cook it, then suddenly pop in my mind to make my own potato egg salad. I normally buy a ready made salad in the supermarket and tasted some are too sour or too sweet.

In this recipe, I added bacon to give a nice flavor and texture of the salad. It is always best to make your own salad because you are hundred percent sure it is fresh; nonetheless you can minimize the sweetness. You are in control with the ingredients, as well the handling and clean preparations.

So being all that said, the homemade potato, egg salad was served delicious and my family enjoyed.

Ingredients:

6 Yellow potatoes, washed

4 Large eggs

4 Slices bacon

¾ cup Light mayonnaise

2 Tbsp. Rice vinegar

1 Tbsp. Horseradish mustard

2 Tbsp. Sweet relish

1 tsp. White sugar

Salt

Procedure:

1. Place together the potatoes and eggs in a large pot. Fill water enough to cover. Boil until potatoes get soft and egg to cook. Once done boiling, let them cool.

2. Peel off the skin of potatoes and egg, and then slice them in circular shapes. Set aside.

3. Fry the bacon until brown and crispy. Place on a plate and pat with paper towel to remove excess oil. Crumble the bacon and set aside.

4. Mix the mayonnaise, vinegar, mustard, sweet relish and sugar in large salad bowl. Mix vigorously to blend well.

5. Toss in the potatoes, crumbled bacon and egg, (spare some sliced eggs, and bacon for garnish) stir slowly until potatoes and egg well coated. Season it with salt.

6. Place the salad on a serving plate. Garnish with remaining eggs and bacon.

7. Can be served right away or place in fridge for an hour to cool then serve.

Chinese Stir-Fried Egg and Tomato (番茄炒蛋)

Fan qie chao dan is how you call this Chinese dish. This is very popular in China and no single Chinese would not love this. Preparation is so easy and even youngsters can make, this is perfect if you are running out of time to cook. Simple dish yet healthy and delicious. Try and you will start to have the egg and tomatoes over and over in your meal.

INGREDIENTS:

3 large size eggs
3 large size tomatoes cut in cubes
4 stalks green onions chopped
cooking oil
tiny chopped fresh ginger
1 c chicken broth
a tsp. of of soy sauce
a tsp. of white wine
a tsp. sesame oil
a pinch of sugar and salt
a tsp. cornstarch

PREPARATION:

1. In a bowl beat the eggs and add a pinch of salt.

2. Heat a tsp. of oil in a non-stick skillet, fry the egg and flip on the other side once the bottom is done. Break the scrambled eggs and set aside.

3. The same skillet add some more oil and fry the ginger and tomatoes for 3 minutes.

4. Add in the eggs.

5. In another bowl mix the soy sauce, white wine, sugar, sesame oil and cornstarch in chicken broth.

6. Pour it in, low the heat, stir and simmer for 2 minutes or until sauce get thick.

7. Put it in a plate and garnish with chopped green onion.

8. Serve.

Easy Scramble Egg

Make your breakfast more healthy by adding some vegetables in scramble egg. Here in my recipe I added the red,green bell pepper which contains several nutrients like vitamins and lycopene, onion which is good to lower blood pressure. Bring this in your kitchen too, live healthy!

INGREDIENTS:

6 large eggs (beaten)
1/4 c sliced red onion
1/2 c thinly sliced green/red bell pepper
3 Tbsp. vegetable oil
dash of salt, ground black pepper and dried oregano

PREPARATION:

1. Heat oil in pan, fry the egg in low fire.
2. Using the same pan, the excess oil use to saute the remaining ingredients.
3. Season with salt, ground pepper and dried oregano.
4. Serve.

TIPS:
Matches with toast or garlic bread.