Remember that warm wilted spinach salad with bacon? Well, think of this as that salad after it went backpacking through India and on a boat trip through the Thousand Islands.
It’s also delicious with kale, and if you’re not into wilted things, you can skip that step.
I realized today that I should have suggested pickling these eggs on Saturday, because the longer they pickle the better they get, but do it as soon as you can.
Curried Pickled Eggs
1 T. lemon juice
1 T. dried ground coriander
1 T. ground cumin
1 T. dried ground ginger
1/2 c. vinegar
1/2 c. water
1/2 c. sugar
1 t. salt
Boil 3-6 eggs, depending on how much you think you’ll eat and how much you like curry… These are excellent tips on hard-boiling eggs. The vinegar-in-the-water trick does seem to make it easier to get the shell off new eggs, as does running them under water while peeling.
Heat the other ingredients in a pot until the sugar and salt have dissolved. If you let it boil, let it cool to room temperature before adding the boiled eggs. Set aside for 1-2 hours at least.
When it’s getting close to dinner time, take out a piece of that loaf of bread you put in the freezer. It won’t take long to defrost. In the photo at right you can see the croutons I made by tossing small pieces of bread in oil (the olive oil/canola combo), salt and pepper, and then tossing them in a hot skillet for a minute or so.
If you have 10 minutes, this will make some delicious breadcrumbs that you can keep for a week or two.
Put a hunk of bread in the food processor and pulse until it’s all tiny little bits (if you just took the bread out of the freezer, you’ll be amazed at how well this works).
Heat 1 t. olive/canola oil in a skillet.
Add breadcrumbs. Add:
1 t. parsley flakes
1/4-1/2 t. salt
If you want, you can also add dried mint, oregano, marjoram, etc.
Toast until the mixture is integrated and turns a toasty color. Taste for salt.
Thousand Islandish Dressing
Take 1 t. of the tomato jam you made yesterday and put it in a big bowl with
1 t. of the cumin mayonnaise you made
Add 1 t. olive/canola oil and
Combine with a fork or a whisk
Toss your spinach greens in this mixture.
Put this in a wok or skillet over med-high heat. Toss constantly until the heat starts to melt the mayonnaise and wilt the spinach. Take out immediately thereafter! You do not want to overcook it.
Put the warm wilted spinach in the center of the plate. Top with breadcrumbs or croutons. Top with roasted salted almonds (I chopped them up). Add dried cranberries. Then, as a final step, take curried egg and slice it.
Not only have you just found another use for your tomato jam and your mayo, you’ve also made a healthy vegetarian meal for yourself.
NOTE FOR TOMORROW!
If you’re following along with me, remove the pork sausage and the chicken livers from the freezer tonight and put them in the fridge to defrost.