In this week’s Scramble I wrote about my inability to make decent hard-boiled eggs and the fun that my daughter Celia and I had making Disheveled (Deviled) Eggs.  This recipe calls for putting the eggs in a saucepan with cold water, then briging the water to a boil for 12 minutes, then removing the eggs and cooling them in ice water before  removing the shells.  Well, we tried that and they didn’t peel easily for us. 

My mother in law, Barbara Goldfarb, suggests bringing the water to a boil, then adding the eggs and cooking them at a low boil for 15 minutes, then removing the eggs, running them under cold water or cooling them in the refrigerator before peeling them.  This method did allow the eggs to peel more easily but the yolks were kind of grayish. 

Do you have another method Celia and I should try?  If so please add it to the comments below. 

Meanwhile, here’s our Deviled Eggs recipe, adapted from a recipe Celia received from Just Cakes cooking camp in Bethesda, Maryland.

12 eggs

4 Tbsp. reduced fat mayonnaise

2 tsp. yellow mustard

2 tsp. sweet relilsh

salt and pepper to taste

paprika for dusting

Remove the shells from the hard boiled eggs and slice the eggs in half lengthwise.  Remove the yolks and put them in a bowl.  Place the whites on a separate plate.  Add the mayonnaise, mustard, relish, salt and pepper to the yolks and mash them together with a fork until they are creamy and smooth.  Place the yolk mixture back into the eggs (fill the holes comppletely).  Dust the tops with paprika.  Refrigerate until you are ready to serve.

I’m looking forward to chatting with host Amy Clark of Mom Advice Simplificed and Motherload.com next week about ways to make dinner time easier and healthier.  Info on how to tune into her podcast can be found on http://www.momadvice.com/blog/2009/03/simplify-after-school-chaos-resource.htm.  Hope to hear you there!

Quickie Beef and Asian Vegetable Stir-Fry

I made this stir-fry on a crazy carpooling night when I had to be in the car for hours, and was thrilled that after we finally came home I had a fabulous dinner on the table in less than 15 minutes (and even had time to feed the dogs and cat while it was cooking).  Serve it over brown or white rice (or over angel hair noodles for a change of pace). 

Prep + Cook = 10 minutes

4 servings

16 oz. pkg. frozen mixed oriental vegetables

1 Tbsp vegetable oil

1 .5 lb. lean beef stew meat, cut into ¾ - 1-inch pieces

1/4 cup low-sodium soy sauce

2 Tbsp. rice vinegar

1 Tbsp. sugar

1 Tbsp. black bean or hoisin sauce

¼ tsp. crushed red pepper flakes or chili garlic paste (optional)

1 Tbsp. cornstarch

Remove the mixed vegetables from the freezer and set them aside. 

Heat the oil in a large nonstick skillet over medium to medium high heat and sauté the meat for about 5 minutes, flipping frequently, until the outsides are all lightly browned. 

Meanwhile, whisk together the remaining ingredients. 

Add the sauce and the vegetables to the skillet with the beef and cook, stirring frequently, until the vegetables are heated through and slightly softened, about 5 minutes.  Remove it from the heat and serve it immediately. 

Scramble Flavor Booster: For an additional kick, add a few crushed red pepper flakes or red chili paste to the sauce.