{soups-salads-and-salad-dressings} SPICY POTATO SALAD

 

SPICY POTATO SALAD

From: Peak of the Market (Winnipeg, Manitoba, Canada, 5/20/2016)

1 1/2 lbs red potatoes, cooked & cut into cubes

1 lb green beans, sliced & cooked tender crisp

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon minced ginger root

2 minced garlic cloves

1 1/2 teaspoons ground coriander seeds

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

Pinch ground cinnamon

1/2 teaspoon salt

1 tablespoon lemon juice

3/4 cup plain yogurt

1/4 cup mayonnaise

2 green onions, thinly sliced

1. In a large non-stick skillet, heat the oil over medium high heat. Add the mustard seeds. When they pop, add the cumin seeds, ginger and garlic. Cook until the ginger browns lightly.

2. Add the ground coriander, turmeric, cayenne pepper, cinnamon & salt. Stir well.

3. Add the potatoes. Cook for 1 to 2 minutes, stirring to coat the potatoes with the spices. Transfer to a bowl & toss with the lemon juice. Cool completely.

4. In a large bowl, combine the yogurt, mayonnaise & green onions. add the cooled potatoes & green beans, mixing well.

5. Cover the bowl & refrigerate.

Serves 6

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{soups-salads-and-salad-dressings} RED, WHITE AND BLUE POTATO SALAD

 

RED, WHITE AND BLUE POTATO SALAD

From Woman's Day

Nutritional Information (per serving)

Calories 274

Total Fat 11g

Saturated Fat 4g

Cholesterol 92mg

Sodium 474mg

Total Carbohydrate 34g

Dietary Fiber 2g

Protein 10g

Serves: 8

Total Time: 1 hr 25 min

Prep Time: 15 min

Potato Salad

3 pounds mixed baby red, white and blue potatoes

1 teaspoon salt

3/4 cup sliced celery

1/3 cup sliced scallions

1 1/2 tablespoons chopped fresh tarragon

Hot Bacon Dressing

6 slices thick-sliced bacon, cut crosswise into thin strips

1 1/2 teaspoons all-purpose flour

1 tablespoon sugar

1/2 teaspoon each salt and freshly ground pepper

2 teaspoons mustard

1/3 cup white balsamic or cider vinegar

1/4 cup water

3 hard-cooked large eggs, peeled

Put potatoes and salt in a large pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 minutes until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potatoes and place in large serving bowl with celery, scallions and tarragon; toss.

Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove with slotted spoon to a paper-towel--lined plate. Pour off all but 3 Tbsp drippings. Whisk flour, sugar, salt and pepper in same pan until smooth. Add mustard, vinegar and water; bring to a boil over medium heat, whisking until slightly thickened. Pour over potato mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm.

Wrap the potato salad, dressing, cooked bacon and eggs separately and refrigerate overnight. To serve, bring salad to room temperature. Microwave bacon and dressing briefly to warm, then stir into salad with chopped eggs.

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{soups-salads-and-salad-dressings} TEX-MEX QUINOA SALAD

 

TEX-MEX QUINOA SALAD

Serves 6 to 8

For the salad:

1 1/2 cups quinoa, rinsed well

2 3/4 cups water

1/2 teaspoon kosher salt

1 (15-ounce) can black beans, drained and rinsed

1 cup fresh or thawed frozen corn kernels

1/2 small red onion, small dice

1 medium red bell pepper, cored, seeded, and diced

1 medium yellow bell pepper, cored, seeded, and diced

2 medium avocados, diced

1/2 cup coarsely chopped fresh cilantro, divided

For the dressing:

1/2 cup olive oil

1/3 cup freshly squeezed lime juice (from 2 to 3 limes)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

Pinch of cayenne pepper

Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Make the dressing: Place all the ingredients in a small bowl and whisk until emulsified and combined.

Assemble the salad: Place the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro in a large bowl. Drizzle with the dressing and toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.

Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

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{soups-salads-and-salad-dressings} FRENCH POTATO SALAD

 

FRENCH POTATO SALAD

One of my favorite of all Potato Salad. A nice one for spring and Easter. It's light and delicious. Perfect to go with that Easter Ham or roast. Sue

An Ina Garten Recipe

1 lb small white boiling potatoes

1 lb small red skin boiling potatoes

2 Tbspns good dry white wine (or veggie or chicken stock if you refrain from wine)

2 Tbspns chicken stock

3 Tbspns Champagne Vinegar

1/2 tsp Dijon Mustard

2 tsp Kosher salt

3/4 tsp fresh black pepper

10 Tbspns good olive oil

1/4 cup minced scallions, both white and green parts

2 Tbspns Julienned fresh basil leaves

2 Tbspns minced fresh dill

2 Tspns minced flat leaf parsley

Drop white and red potatoes into large pot of boiling water and cook for 20 to 30 minutes, or until they are just cooked through, depending on their size.

Drain in a colander and place towel over the pot to allow them to steam 10 more minutes just sitting on the counter. As soon as you can handle them, (cut in 1/2 inch quarters, if potatoes are larger).

Toss gently with the wine  and chicken stock. Allow liquids to soak into the warm potatoes before proceeding.

Combine vinegar, mustard, 1/2 tsp salt, 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil 1 1/2 tsps salt, and 1/2 tsp pepper and toss well. Serve warm or at room temperature (best for flavor).

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{soups-salads-and-salad-dressings} GRILLED ONION POTATO SALAD

 

Grilled Onion Potato Salad

READY IN: 3 hours 40minutes

SERVES: 8

1 large onion

1 tablespoon olive oil

1⁄3cup milk

1 teaspoon cider vinegar

1⁄2 cup mayonnaise

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

2 lbs red boiling potatoes (about 5-6 medium)

2⁄3 cup sliced celery

 

DIRECTIONS

1. Heat grill.

2. Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.

3. Place onion on grill and cook 4-5 minutes per side or until brown and tender.

4. Let onion cool and then chop.

5. Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.

6. When cool enough to handle, peeled and cut into 3/4 inch pieces.

7. In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.

8. Whisk in mayo, salt and pepper.

9. Stir in onions.

10. Add potatoes to bowl, stir and then add celery.

11. Stir gently.

12. Cover and refrigerate for several hours before serving.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Chicken and Ham Soup

 

Chicken and Ham Soup

Servings: 4

1 chicken breast fillet, skinned and thinly sliced

2 medium courgettes

1 1/2 ounces mushrooms

1 1/2 ounces ham, chopped

2 onions, chopped

3/4 pint chicken stock, made with liquid concentrate

2 teaspoons light soy sauce

1 teaspoon corn flour

1. Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes.

2. Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens. Serve immediately.

Source: MasterCook Deluxe v14 - Savory Soups and Sides

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Rhonda in MO

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Posted by: Rhonda G <crazycatmom1966@gmail.com>

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{soups-salads-and-salad-dressings} Vegetable Beef Soup

 

Vegetable Beef Soup

Yield: 2 quarts

Categories: Soup

Source: Culinary Fundamentals

Copyright: Prentice Hall

3 quarts White Beef Stock

2 1/2 pounds Beef Shank, sliced 3" thick

2 fluid ounces Clarified butter

1 1/2 ounces Leeks, white parts only, thinly sliced

12 ounces Mirepoix, small dice

5 ounces White turnips, small dice

3 1/2 ounces Green cabbage leaf, chiffonade

2 each Garlic cloves, minced

1 each Sachet d'epices

1 1/2 ounces Potatoes, small dice

1 1/2 ounces Tomato concassé

3 1/4 ounces Lima beans

3 1/3 ounces Corn kernels

1 teaspoon Salt

1/2 teaspoon Black Pepper, freshly ground

1/8 teaspoon Nutmeg, freshly ground

1/2 ounce Parsley, chopped

1. In a large pot over medium-low heat, simmer the shanks in the stock until the meat is very tender, about 2 hours. Strain and degrease the broth. When the meat is cool enough to handle, small dice and reserve.

2. Over medium-low heat, sweat the leeks, mirepoix, turnips, and cabbage in clarified butter until softened, about 7 minutes.  

3. Add garlic and sauté until aroma is apparent, about 1 minute.

4. Add the reserved beef broth and sachet d'epices, simmer for approximately 10 minutes, until broth has reduced slightly and flavor has intensified.

5. Add the potatoes, beans, tomatoes, and corn. Continue to simmer for another 20 minutes.

6. Season with the salt, pepper, and nutmeg. Garnish with chopped parsley.

Source: MasterCook Deluxe v14 - Culinary Fundamentals

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Rhonda in MO

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Posted by: Rhonda G <crazycatmom1966@gmail.com>

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