Pico De Gallo-Dijon

Gardein herb dijon “breast” (vegan) and a whole...

Gardein herb dijon “breast” (vegan) and a whole zucchini cooked in water with pico de gallo seasoning and lemon juice on it. And iced strawberry flavored tea with honey in it (look at my cute tea cup). The herb dijon breast looks really bland and weird in this photo but it looked better in person and it tastes really good. There was thick gravy type of stuff (the herb dijon) on top so it looks weird. Pretty small dinner but I’m running out of food haha. That’s okay though. I’m not hungry right now and I keep snacking on chocolate treats anyway so I should be content for the next 2 hours or so. read more..

Cup Cider Vinegar-Pickling Liquid-Teaspoons Salt-Place Eggs

Pickled Eggs

1 15-ounce can beets
1 cup cider vinegar
2 teaspoons salt
1 medium onion, sliced into rings
Drain liquid from beets into a small saucepan, reserving the beets for another use. Add vinegar, sugar, salt, bay leaves and cloves to the pan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves. Pour the pickling liquid into a large deep bowl and stir in onions; set aside to cool for 1 hour. Meanwhile, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs. When the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid.) Cover and refrigerate for 24 hours. Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.
Per serving: 88 calories read more..