Hard or Soft-cooked Eggs

4 to 6 raw eggs

Place the eggs in a pan roomy enough to hold them without overcrowding and add cold water to cover by at least 1 inch.

Over high heat, heat the water and eggs until just fully boiling.

Remove saucepan from heat and let stand for 15 minutes for hard-cooked, or 2 minutes for soft- cooked eggs.

Pour off the hot water and run cold water over the eggs to stop the cooking. Peel and enjoy.

Submitted by Cathy Burleson, Spirit of Peace, adapted from The Good Housekeeping Illustrated Cookbook

Toasted Pine Nuts

1/4 cup pine nuts

Place pine nuts in a small to medium size skillet and heat to medium-low. Move around the nuts occasionally with a wooden spoon and shake the pan gently to evenly spread the seeds out. Keep an eye on the nuts as they will brown quickly, around 5 minutes maybe less. When nuts appear lightly browned, remove from heat and let cool. Pine nuts are ready to use and go well as a condiment on a tossed salad.

Submitted by Cathy Burleson 

Toasted Sesame Seeds

2 tablespoons sesame seeds

Place sesame seeds in a small to medium size skillet and heat to medium-low. Move around the seeds occasionally with a wooden spoon and shake the pan gently to evenly spread the seeds out. Keep an eye on the seeds as they will brown quickly, around 5 minutes maybe less. When approximately half of the seeds are brown, remove from heat and let cool. Seeds are ready to use and go well as a condiment on a tossed salad.

Submitted by Cathy Burleson

Roasted Bell Peppers

2 red or green bell peppers

Preheat the broiler. Place the bell peppers on a baking sheet and place in the oven. Keep a close eye on them and turn the peppers until all sides are blistered and charred, about 15 minutes. Place in a lunch sized paper bag and set aside to cool. When the peppers are cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away with a knife or paper towel. Do not rinse the peppers with water because this will remove the roasted flavor. Use as directed in the recipe or drizzle with olive oil and store in refrigerator for up to 2 months.

This recipe can be followed for fresh chiles as well.

Submitted by Cathy Burleson, adapted from Capril's Bistro-Style Cuisine