Tag Archives: Celery

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Books, Tea, and the Trinity: Healthy Waldorf Salad

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club, now named Books, Tea, and the Trinity. We have met every Wednesday and worked our way through the Chronicles of Narnia, currently reading through the Lorien Legacies. When we started I resolved to share all the recipes we made for tea, something I am desperately trying to catch up on.

When we worked through A Horse and His Boy, this book didn’t have as many “food moments” as it’s predecessor The Lion, the Witch, and the Wardrobe; so we just made whatever we wanted to eat.

Emma (1996)

As I wasn’t in charge of this book, there will be no discussion questions, just recipes. 

The first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Waldorf Salad.

Years before, a friend of mine made Waldorf Salad and I liked it but not the mayonnaise or the other extra sweets. I decided to make my own, healthier version.

Ingredients:

  • 1 Gala or Pink Lady Apple (they don’t brown as easily), chopped
  • 1/2 cup walnuts, roughly chopped
  • Romaine Lettuce
  • 1 cup thinly sliced celery
  • Salt
  • Pepper
  • Your choice of dressing

Instructions

  1. Chop the lettuce, celery, walnuts, and apples.
  2. Toss the ingredients.
  3. Add salt & pepper to taste.
  4. Top with your choice of dressing (I prefer a vinaigrette.)

I and everyone else thought it was delicious. And I enjoyed it way more than the Mayo-marshmallow version.

For more from our Books, Tea, and the Trinity tea times, go to Apple Cinnamon Scones

For more salad recipes, go to Tomato Hummus Salad

For more recipes, go to How to Make Royal Milk Tea

For more tea posts, go to Spill the Tea: Caroline’s Coffee Roaster

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The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

  • 6 Large Hardboiled Eggs
  • 1/3 Cup of Mayonnaise
  • 1/2 Cup of Finely Chopped Celery
  • 2 Tablespoons of Chopped Green Onion Tops
  • 1 Tablespoon of Yellow Mustard
  • 1/2 Teaspoon of Curry Powder
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Ground Black Pepper
  • 9 Slices of very thin Wheat Bread

Directions:

  1. In a medium bowl and using a pastry blender, finely chop eggs.
  2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
  3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
  4. Spread 3 tablespoons egg salad onto 6 bread slices.
  5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
  6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
  7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
  8. Cut each sandwich into 3 finger sandwiches.
  9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sandwiches, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

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Basic Chicken Salad

So let’s talk about tea time. We’ve had scones and cookies, we need some sandwiches!

I love chicken salad, and here is a basic recipe. I’ll do a Waldorf Chicken Salad in the future. I got this recipe from my sister blog MysteriousEats.wordpress.com

Ingredients:

  • 1.5 Cups of Cooked Chicken (I like using the rotisserie chicken)
  • 1/2 Cup of Chopped Celery
  • 1/3 Cup of Chopped Onion
  • 1/2 Cup of Mayonnaise
  • Salt and Pepper to taste
  • Bread

Directions:

  1. Toast bread.
  2. Combine all ingredients in a bowl.
  3. Spread the chicken salad on the toasted bread.

Delicious

A great addition to any one’s tea time.

Ready for high tea!

For more recipes, go to London Fog Smoothie

For more salad recipes, go to Triple Berry Salad

For more from MysteriousEats, go to London Fog Fauxccino