This was probably one of the biggest impulse buys we have made. We were doing our usual grocery shopping: Chocolate milk, cereal, skim milk, and bananas. This trip to Payless was no ordinary trip. This time we fell upon the Reduced Price Book Section. The first book I saw was this intriguing cookbook. Oprah cook? BAH! The back cover is quite humorous. Well, we opened the book and to our surprise the recipes looked spectacular! Scrumptious! Yummilicious! And it wasn't just a few recipes that looked good, they all did. Let me find you some examples:
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| Not sure-looks amazing. |
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| Chicken Scaloppini |
We considered it for quite some time. Because in all reality, we rarely use cook books. We tend to throw random spices into a pot and hope for the best. But this is a new life for us, starting from the moment we purchased The Oprah Magazine Cookbook.I vow to follow these recipes as best I can. And I am documenting this so that all shall know our knew goal: We will cook AT LEAST one new recipes from this wonderful book a week. Shouldn't be too hard right?
Today are new recipe will be the Egg Salad with Tarragon Mustard. Starting simple. Namely because this is one of the few recipes that we have MOST of the ingredients. We will definitely have to alter our shopping list now. Wish us luck!
Egg Salad with Tarragon Mustard
Ingredients
6 large eggs
1/3 cup mayo
2 tsp. Tarragon or Dijon Mustard
1/4 tsp salt
1/8 tsp. freshly ground pepper
1 small shallot
1 cellery stalk, finely chopped
1 tbsp. capers
1 tbsp. chopped tresh tarragon
1 tbsp. chopped cilantro
1. Bring medium sauce pan filled with 3/4 water to boil. Add eggs and cook for 9 minutes. Carefully pour hot water and rinse eggs with cold running water. Peel eggs and roughly chop.
2. Meanwqhile, in a large bowl, combine mayo, mustard, salt, pepper. Add remaining ingedients. Fold eggs in.
