Avocado-Egg Salad Sandwiches

Skip the mayonnaise and make your next egg salad with creamy, fresh avocado and a touch of Greek yogurt. This sandwich spread is light, nutritious, and deliciously simple.

Choose a hearty, healthful whole-grain bread and toast it for a bit of pleasant crunch.

Serves 2

Ingredients

• 4 hard-boiled eggs, peeled and halved
• 1 medium avocado, halved, pitted, and peeled
• 1 tbsp plain Greek yogurt
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 1 tbsp finely chopped red onion
• 2 tsp chopped chives
• 4 slices crusty, whole-grain bread
• 4 thin tomato slices

Salad Ingredients

Preparation

1. Remove the yolks from 2 eggs and discard. Chop the remaining egg whites and 2 whole eggs. Set aside.
2. Place 1 avocado half in a medium bowl and add the yogurt, lemon juice, and mustard and season with salt and pepper. Mash with a fork to combine well.
3. Chop the other avocado half and add to the mashed mixture along with the chopped eggs, red onion, and chives. Stir gently to combine.
4. Lay the bread slices on a work surface and mound the avocado mixture on 2 pieces. Top with the tomato slices.

Hard-Boiled Eggs

Ready to Mash

Mashed Avocado Mixture

Avocado-Egg Salad Mixture

Top with Tomatoes

Close the sandwiches and serve.

Avocado-Egg Salad Sandwiches

Creamy Chicken-Noodle Skillet Casserole

A warm and creamy casserole on a cool autumn evening is a welcome sight on the dinner table. I like making casseroles in skillets because they’re easy to pop under the broiler for a few minutes to finish the dish with an invitingly browned, slightly crisp top.

You can use shredded rotisserie chicken in this recipe, but making your own is easy (and cheaper). I bought one pound of boneless, skinless chicken breast, cut it into four chunks, and simmered it in chicken broth for 15-20 minutes. Drain the meat, let it cool, then shred it. Done. And freshly done.

Serves 4

Ingredients

• 5 oz egg noodles (yolk or no-yolk)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 cup thinly sliced petite, peeled carrots
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 cups shredded cooked chicken breast
• 2-1/2 tbsp flour
• 2 cups low-fat milk
• 1/2 cup frozen green peas, thawed
• 1 tbsp finely chopped rosemary
• 1/2 tsp finely grated lemon zest
• sea salt
• freshly ground black pepper
• 1/4 cup panko breadcrumbs (or other fine, dry breadcrumbs)
• 1/2 cup finely grated Parmesan cheese

Prepared Vegetables

Shredded Chicken Breast

Preparation

1. Preheat the broiler.
2. Cook the noodles in boiling, salted water until al dente, 8-9 minutes. Drain.
3. Heat a 12-inch oven-proof skillet over medium heat and add the oil and butter, swirling to combine and melt the butter. Add the carrot, onion, and celery and cook, covered but stirring a few times, until tender, 5-6 minutes.
4. Add the chicken and cook until warm throughout, 2 minutes.
5. Sprinkle the flour over the vegetable-chicken mixture and cook, stirring, 1 minute. Gradually stir in the milk and continue cooking until creamy and slightly thickened, 8-9 minutes. (Mixture should still be a bit runny.)
6. Stir in the peas, rosemary, and lemon zest and season with salt and pepper. Remove from the heat and stir in the noodles.
7. Sprinkle the breadcrumbs and cheese on top and broil until lightly browned, 1-2 minutes. 

Carrot Mixture

Chicken Added

Sprinkled with Flour 

Milk Added 

Slightly Thickened Mixture

Pea Mixture Added

Noodles Stirred In

Cheese and Panko Topping

Divide the casserole among 4 shallow bowls and serve hot.

Creamy Chicken-Noodle Skillet Casserole

Indian Stir-Fry Shrimp with Tomato Kasundi

Kasundi is one of India’s signature relishes (or chutneys), typically made with black mustard seeds, turmeric, cumin, ginger, green chiles, and malt vinegar. This type of kasundi is very similar to a rich, thick mustard and is commonly used as a dip or spread. Tomato kasundi is popular in eastern India, and it includes most of the same ingredients with the addition of tomatoes. As all the ingredients cook down, the kasundi deepens in both color and flavor, and the result is a wonderfully flavorful, slightly spicy, slightly pungent chunky tomato sauce.

Not all kasundi dishes are hot—that’s up to the cook. And this cook likes heat. For this recipe, I used both a Thai chile and a serrano, but the spiciness was tempered by the all the sweet, tangy, savory flavors of the other ingredients.

Here, I decided to use the kasundi as a sauce for a simple shrimp stir-fry served over rice. The thick texture and warm, aromatic flavors really brought this dish to life. I think you’d like it.

Note: Kasundi is often made in large batches for canning. This recipe obviously makes a very small amount for two (maybe three) servings, but it’s easily doubled or tripled. However, the amount of vinegar may not need to be doubled or tripled—add a little extra, then give it a taste test before adding more.

Serves 2

Ingredients

For the Kasundi

• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp chile powder
• 1/2 tsp mustard seeds (black or yellow)
• 1 garlic clove, finely chopped
• 1 Thai chile, finely chopped
• 1 hot green chile (such as serrano), finely chopped
• 2 tsp finely chopped ginger
• 4 tbsp malt vinegar, divided
• 4 roma tomatoes (about 3/4 lb total), peeled and chopped 
• 3 tsp brown sugar
• sea salt

Kasundi Ingredients

Prepared Ingredients

For the Stir-Fry

• 2 tbsp peanut oil, divided
• 1/2 lb small-medium shrimp (36-40 count), shelled and deveined
• sea salt
• freshly ground black pepper
• 1 cup small-diced baby (or Indian) eggplant
• 1/2 cup thinly sliced mild green chile
• 1/3 cup thinly sliced onion
• 1 cup cooked white rice, for serving
• chopped cilantro, for garnish

Peeled, Deveined Shrimp

Stir-Fry Vegetables 

Prepared Vegetables

Preparation

For the Kasundi

1. Heat a small saucepan over medium-low heat and warm the olive oil. Add the cumin, turmeric, chili powder, and mustard seeds and cook, stirring often, until fragrant, 2 to 3 minutes.
2. Add the garlic, both chiles, ginger, and 2 tablespoons vinegar. Cook until the vinegar has evaporated and the pan is dry, 1-2 minutes.
3. Add the tomatoes, brown sugar, and remaining 2 tablespoons of vinegar and season with salt. Cook, stirring often, until thickened 20-25 minutes. Remove from the heat and set aside. (If not using right away, transfer to a bowl, cover, and refrigerate a few hours or overnight.)

Spices in Oil

Garlic Mixture Added

Tomato Mixture Added

Thickened Mixture 

Tomato Kasundi

For the Stir-Fry

1. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil, swirling to coat. Season the shrimp with salt and pepper and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl.
2. Add the remaining 1 tablespoon of oil to the wok. Add the eggplant and stir-fry until lightly browned, 2 minutes.
3. Add the chile and onion and stir-fry until the vegetables are tender, 3 minutes.
4. Return the shrimp to the wok and stir in the kasundi. Simmer 1 minute, stirring well to combine.

Shrimp Beginning to Cook

Cooked Shrimp

Eggplant Beginning to Cook

Stir-Fried Eggplant 

Chile and Onion Added

Shrimp Returned 

Kasundi Added

To serve, divide the rice between 2 shallow bowls. Divide the shrimp and kasundi mixture on top and garnish with chopped cilantro.

Indian Stir-Fry Shrimp with Tomato Kasundi