Blog

Egg Salad Recipe

This Egg Salad is a simple dish with readily available ingredients like eggs, mayonnaise, Dijon mustard, celery, green onion and seasonings. Its familiar taste and texture are reminiscent of most of our favorite comfort foods.

Egg Salad is great as a sandwich filling, spread on crackers or bread, served on lettuce leaves, or even as a topping for other dishes. This versatility makes it suitable for all kinds of meals and occasions.

This recipe is relatively easy to prepare, requiring minimal cooking skills and time. Just be sure your eggs have cooled completely before preparing the salad or make them ahead. This makes it a convenient option for busy families or those who want a hassle-free meal.

Another great thing is that this salad can be customized to suit any preference. This recipe has green onions and celery, but you can also add ingredients like chopped bell peppers, dill, and additional spices to enhance the flavor and texture.

More Recipes you will Enjoy!
Tuna Salad Recipe
Shrimp and Black Bean Quesadillas
Fresh Spring Rolls
Chicken Zucchini Fritters
Vegetable Ramen Pad Thai

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Egg Salad Recipe

This Egg Salad is perfect for a quick and easy lunch or dinner. Hard-boiled eggs and fresh ingredients make the best egg salad recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 4 eggs (hard boiled and cooled)
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ cup green onion (thinly sliced)
  • ½ rib celery (finely diced)
  • Salt and black pepper to taste

Instructions
 

  • Mash the eggs in a bowl. Add mustard, mayonnaise, celery, green onion, salt, and pepper and mix well. Taste and adjust seasonings as needed.
  • Serve on bread and/or over lettuce.
Keyword egg salad, egg salad sandwich

Soft Molasses Cookies Recipe

Soft Molasses Cookies

Soft Molasses Cookies are a classic type of cookie known for their rich, chewy texture and the warm, comforting flavors of molasses and spices. They are especially popular during the fall and holiday seasons.

Molasses is the star ingredient in these cookies. It provides a deep, sweet, and slightly tangy flavor. Molasses is a thick, dark syrup made during the sugar-making process. First, the sugar cane is crushed and the juice is extracted. The juice is then boiled to form sugar crystals and removed from the liquid. The thick, brown syrup left after removing the sugar from the juice is molasses.

I love these Soft Molasses Cookies not only for their delicious flavor but also for their soft and chewy texture, making them a satisfying comfort food.

Molasses cookies have a long and storied history, with origins dating back to colonial America. These cookies were initially a simple and economical treat, making use of the readily available molasses, which was a common sweetener at the time. Molasses cookies are believed to have originated in colonial America during the 17th century. Early American colonists used molasses as a primary sweetener in their recipes, as refined sugar was expensive and scarce.

The combination of molasses and tahini in these cookies creates a unique and delightful flavors that’s both familiar and surprising. The tahini adds a nutty richness and creaminess to the cookies, while the molasses provides sweetness and depth.

What is tahini?

Tahini is a thick paste made from ground sesame seeds. It is a staple ingredient in Middle Eastern and Mediterranean cuisines and is widely used in dishes like hummus, baba ganoush, falafel, and various sauces and dressings. Tahini has a rich, nutty flavor and very creamy texture.

Soft Molasses Cookies

More Dessert Recipes you will Enjoy!
Chocolate-Covered Raspberry Bites
Sesame Cookies
Almond Butter Chocolate Cookies
Peach Blueberry Crisp
Dark Chocolate Bark with Medjool Dates

Pecan Snowball Cookies

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Soft Molasses Cookies Recipe

These Soft Molasses Cookies are an old-fashioned holiday favorite! They are soft, chewy, and packed with the flavors of warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • ½ cup tahini
  • ½ cup honey
  • ¼ cup dark molasses
  • ¼ teaspoon vanilla extract
  • 1 egg
  • 1 ½ cup whole wheat flour (I like to use heritage whole wheat flour)
  • 1 teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ cup brown sugar or coconut sugar (for rolling)

Instructions
 

  • Preheat oven to 350F.
  • In a large mixing bowl, combine the tahini, honey, dark molasses, vanilla, and egg. Next, add the whole wheat flour, baking soda, ground cinnamon, ground ginger, and sea salt and mix until combined.
  • Use a spoon to scoop large balls and roll them in your hands. They will be very sticky.
  • Spread the brown sugar out on a plate. Roll the cookie dough ball around the plate until it’s completely covered with brown sugar. Use your hand to flatten and place it on a baking sheet lined with parchment paper. Use two baking sheets if needed.
  • Bake for 10 – 12 minutes.
  • Cool cookies on the baking sheet for about five minutes before transferring to a cooling rack.
Keyword cookies, molasses cookies, soft molasses cookies

Vegetable Garden Pasta

Vegetable Garden Pasta

This Vegetable Garden Pasta is fast, easy, and satisfying meal. It’s very flexible and you can use any type of pasta, any type of vegetable, and even play around with the seasonings. It’s simple and so good!

The primary reason this dish is healthy because it includes a variety of vegetables. Vegetables are packed with essential vitamins, minerals, fiber, and antioxidants.

The combination of whole grain pasta and vegetables provides a good amount of dietary fiber. Fiber helps regulate digestion, keeps you feeling full longer, and can aid in weight management.

I use whole grain pasta because it is a nutritious and versatile. Its slightly nutty flavor and firm texture make it a satisfying choice.

Any shape pasta will work for this Vegetable Garden Pasta recipe. I used reginetti pasta. Reginetti pasta has distinctive frilly or wavy edges, which resemble the ruffles of a queen’s gown, hence the name “reginette,” which means “little queens” in Italian.

Vegetable Garden Pasta

You can experiment with different vegetables, herbs, and spices to enhance the flavor without relying on excessive salt or fat. Additionally, choosing a high-quality olive oil can further improve the nutritional profile of the dish.

More Recipes you will Enjoy!
Eggplant Mozzarella Casserole (link)
Vegetable Ramen Pad Thai (link)
Vegetable Coconut Curry (link)
Shrimp Pad Thai (link)
Mushroom and Zucchini Sauté (link)

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Vegetable Garden Pasta

This Vegetable Garden Pasta is a savory and delicious way to eat your veggies. And, it makes a healthy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Servings 6

Ingredients
  

  • 12 ounces whole grain reginetti (any shape will work)
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes (halved)
  • 2 cups fresh kale (torn into pieces with center ribs removed)
  • ½ red bell pepper (sliced)
  • 1 small zucchini (sliced)
  • ½ yellow onion (chopped)
  • ½ cup dry white wine (I used Sauvignon Blanc)
  • 1 lemon (zested and juiced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dry oregano
  • ½ teaspoon red pepper flakes (or to taste)
  • ¼ cup fresh parsley (chopped)
  • Parmesan cheese
  • Salt and black pepper to taste
  • Chives (for garnish) (chopped)

Instructions
 

  • Cook the pasta in salted boiling water according to package instructions. Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
  • In a large pan heat olive oil over medium-high heat until the oil is shimmering but not smoking. Reduce the heat to medium-low. Add zucchini and bell pepper then sauté for about 2 minutes.
  • Add the onions, garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
  • Add the chopped parsley, kale, and tomatoes, toss for about 1 minute. Season with salt and black pepper.
  • Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if needed. Remove the pasta from heat.
  • To finish, sprinkle a grated Parmesan cheese and chives.
Keyword pasta, vegetable garden pasta, vegetable pasta