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Eggs, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

July 2, 2015

There must be a million different potato salads out there in recipe land. This one, with perfectly boiled eggs caught my attention immediately. It is truly a meal in itself.

Our local Whole Foods market carries this delicious Upland Cress. You snip off just the amount you want to use and store the remainder in the crisper section of your refrigerator. Because it is sold with its roots still attached, it stays nice and fresh for up to a week. The tender leaves are delicious in any type of salad. I especially love tossing them into vinegar based potato salads just before I serve them.

My sister Mie gave us this crock of whole grain mustard from France. Lately I’ve been using spoonfuls in this potato salad.

Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

Adapted from Bon Appetit magazine

4 generous servings

1 1/2 pounds baby gold potatoes, scrubbed

2 large eggs

3 tablespoons apple cider vinegar

2 tablespoons whole grain mustard

1 teaspoon honey

1/3 cup olive oil

kosher salt & freshly ground black pepper

1/4 cup flat leaf parsley, chopped

handful of Upland Cress (optional)

1 1/2 tablespoon chopped dill pickles

1 tablespoon chopped fresh chives

Preparation

Place potatoes in a large pot and cover with water. Bring to a boil, then simmer until tender, about 15 – 20 minutes. The cooking time will depend on the size of your potatoes. Transfer cooked potatoes to a plate to cool.

Place eggs in a small pot, cover with water and bring to a boil over high heat. As soon as the water boils, turn the heat down to medium and simmer the eggs for 7 minutes (set the timer). Drain cooked eggs and cool in a bowl of ice water. Peel eggs and set aside.

Whisk vinegar, mustard, and honey in a small bowl. Whisking constantly, gradually add oil and whisk until emulsified. Season with salt and pepper.

Halve potatoes and place in a large bowl. Season with kosher salt and pepper. Add parsley and a generous amount of dressing. Toss to coat potatoes well. Add Upland Cress if using, and lightly toss again. Transfer potato salad to a platter. Halve reserved eggs and tuck in between the potatoes. Season eggs with kosher salt and freshly ground black pepper. Drizzle salad with some of the reserved vinaigrette. Top with pickles and chives.

*If you are not serving the salad right away, hold back on adding the Upland Cress, eggs, pickles, and chives until just before you serve the salad. You will have extra dressing. I use it over salad greens or bean salads.

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

German Potato Salad

June 14, 2015

I have yet to find any type of potato salad I don’t like. This, however, is one of my favorites. It features a slightly tart vinegar dressing, and that magic ingredient: bacon! I stash a bit of the dressing on the side and toss it over the potatoes as they soak up the delicious sauce. One thing to remember is to make plenty so that you’ll have leftovers. It compliments many dishes and makes the best snack.

To mellow the sharp taste and bring out the sweetness of the red onions, I sautéed them for 5 minutes in a few teaspoons of bacon fat before adding them to the salad.

A little fresh dill and parsley give the salad a fresh flavor that is subtle and not overwhelmingly “herby.”

Is there such a thing as lean bacon? I look for bacon that has nicely balanced meat to fat ratio. This guarantees tasty bits of goodness in each spoonful of potato salad.

German Potato Salad

Serves 6 – 8

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1/3-inch thick slices

6 ounces bacon, chopped

3/4 cup diced red onion

1/3 cup thinly sliced celery

2 teaspoons fresh dill, finely chopped

2 teaspoons fresh Italian parsley, finely chopped

1/2 cup apple cider vinegar

3 tablespoons water

3 teaspoons sugar

1 tablespoon whole grain mustard

1/3 cup canola oil

salt and pepper

Preparation

Place potatoes in large pot of salted water and bring to a boil. Turn heat down to medium and simmer until just done, about 6 minutes. Check the potatoes often to make sure they do not over cook. Drain potatoes and transfer to a large wide bowl. Season generously with kosher salt and pepper. I use a flexible spatula to gently toss the potatoes being careful so they don’t fall apart.

Cook the bacon in a large skillet until crisp. Drain on paper towels. Remove all but 2 -3 teaspoons of bacon drippings from the skillet. Over medium heat, cook the onions in the drippings for about 5 minutes, stirring often. Do not brown the onions. Transfer the onions, bacon, and celery to the bowl of potatoes. Scatter dill and parsley over potatoes.

Combine the apple cider vinegar, water and sugar stirring until the sugar has dissolved. Whisk in the mustard. Pour vinegar mixture in skillet and warm over medium heat for a few minutes. Transfer to a bowl and whisk in the canola oil. Pour some of the dressing over the potatoes, tossing gently to combine. Season with salt and pepper. The potatoes will absorb quite a bit of the dressing. Add more dressing before serving.

Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Haricots Verts and Freekeh with Minty Tahini Dressing

April 11, 2015

Freekeh, an unusual grain with a novel name! The first time it caught my attention was in Berkeley at the Pasta Store. I like cooking with many different types of grains. They make interesting side dishes, and in this case, a great salad. The name Freekeh is a process which means “to rub” in Arabic. The wheat is harvested when young and green then roasted, dried and rubbed. It has a subtle smokey flavor and a pleasant, chewy texture. It’s delicious.

Freekeh looks a bit like bulgur once it is cooked. In fact, if you can’t find freekeh, you could substitute bulgur but freekeh has a chewier texture and more interesting flavor.

I included Madagascar pink rice in my salad. I love the color and texture it added to the salad. This beautiful rice cooks in just 20 minutes.

Fresh herbs are scattered over the salad just before serving.

I am a big fan of any dressing that contains tahini and lemon juice!

This salad is so good I made it three times in a one week period. I packed it up for my work lunch and tossed the beans, freekeh, rice and walnuts with the dressing just before I sat down to eat.

Haricots Verts and Freekeh with Minty Tahini Dressing

Adapted from Bon Appetit

Serves 2

Ingredients

1/4 cup cracked or uncracked freekeh, rinsed

1 cup Madagascar pink rice (optional)

6 ounces haricots verts, trimmed

1 very small garlic clove, finely grated (I used my microplane zester)

2 – 3 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons tahini

1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried mint)

1/2 teaspoon pure maple syrup

2 tablespoons coarsely chopped walnuts (I baked them in the toaster oven for 5 minutes)

a few sprigs of dill, cilantro, flat leaf parsley

crushed red pepper flakes

Preparation

Cook freekeh in a medium saucepan of salted simmering water until al dente, 12 – 15 minutes (uncracked freekeh will take longer to cook, 30 minutes or so). Drain and rinse under cold water; set aside. You will not use all the freekeh for the salad.

Cook Madagascar pink rice if using, following directions on package. (I make 1 cup of rice at a time and serve leftover rice with mock chicken tofu the following day).

Cook haricots verts in a medium pot of boiling salted water until crisp-tender, about 3 minutes (very thin haricots verts may take just 2 minutes to cook). Drain and transfer to a large bowl of ice water; let cool. Drain and pat dry.

Whisk garlic, 2 tablespoons lemon juice, oil, tahini, mint, maple syrup, and 1 tablespoon water in a medium bowl; season with salt. Taste, add more lemon juice if desired.

In a large bowl, stir together 1/4 cup each, cooked freekeh and pink rice if using (use more freekeh if you skip the pink rice). Add green beans and toss with enough dressing to coat everything nicely. Season with salt. Divide on to two plates, top with toasted walnuts, small sprigs of dill, tender leaves of cilantro and parsley. Sprinkle crushed red pepper flakes over the salad and serve.

Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Vinegar-Roasted Beets

November 2, 2014

I’ve always loved roasted beets. I was looking for something a little different from what I have done in the past. These beets are infused with a tangy-sweet flavor after being roasted in vinegar with fresh herbs. They emerge from the oven perfectly seasoned and add beautiful color to any salad. The beets are moist, tender, and as Chef Jaime Malone says “they are dressed from within.”

Mana Foods had some pretty golden beets, so with this recipe in mind, I brought a few home and popped them in the oven.

So simple. Rice vinegar, water, salt, a bit of sugar and some herbs and garlic. It takes just 5 minutes hands on time while the remainder is spent in the oven (I used my toaster oven).

You could eat the beets alone, with a drizzle of good olive oil and some Maldon sea salt and pepper. I made a big salad with some homegrown tomatoes and crunchy cucumbers, sprinkled a bit of feta cheese over the salad, and used my favorite dressing.

Vinegar-Roasted Beets

Food & Wine Magazine

Ingredients

1 1/4 cups rice vinegar (unseasoned)

1 1/4 cups water

1 tablespoon sugar

1 tablespoon kosher salt

1 1/2 pounds small beets

2 thyme sprigs

2 garlic cloves, crushed

1 bay leaf

Preparation

Preheat the oven to 425°. In a large, deep oven proof baking dish, whisk the vinegar with the water, sugar and kosher salt. Add the beets, thyme, garlic and bay leaf. Cover the baking dish with heavy-duty foil and roast for about 50 – 60 minutes, until tender, turning halfway through the cooking time. Remove the beets from the baking dish, and let cool completely, then peel and slice into rounds or wedges.

*If you have a toaster oven that will accommodate the baking dish, by all means use it. There’s no need to pre-heat the toaster oven.

Dinner, Japanese, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Japanese Cucumber Salad

October 5, 2014

I love crunchy, sweet, cucumbers, especially Keiki Cukes. Their size is perfect, they are seedless, and snappy. I discovered this Jamie Oliver recipe on Leite’s Culinaria and I was smitten.

Lemon grass adds a fragrant note to the dressing. It pairs well with the ginger and rice vinegar. As the editor-in-chief of Leite’s Culinaria, Renée Schettler Rossi says, this is not the most traditional Japanese recipe despite Jamie Oliver’s title. And, as Renée says further, “I’m not holding that against it.”

I diced up a bit of cucumber and sliced carrots into pretty florets to add texture and color to the silky sliced cucumbers. A generous handful of torn mint and a little cilantro sprinkled over the cucumbers add that special brightness to the salad. For those of you who are not fond of cilantro you may leave it out, but don’t skip the mint.

Japanese Cucumber Salad

Adapted from Leite’s Culinaria

Serves 4 as a side dish

Ingredients

3/4 – 1 pound Japanese, Keiki, or other small, seedless cucumbers

1/4 small carrot, sliced very thin (optional)

Handful of fresh mint, torn into small pieces

Handful of fresh cilantro, torn into small pieces

Dressing:

3 tablespoons unseasoned rice vinegar

1 teaspoon soy sauce

1 1/2 teaspoons sugar

3 tablespoons olive oil

1 teaspoon finely grated ginger

1 teaspoon finely minced lemongrass

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Preparation

Dressing:

In a small bowl, combine the vinegar, soy sauce and sugar. Mix until the sugar dissolves. Whisk in oil. Add ginger, lemongrass, and salt & pepper to taste.

Thinly slice cucumbers lengthwise, using a mandoline, handheld slicer, or potato peeler, making thin ribbons. Lay cucumber slices on paper towels and lightly pat dry. Slice a small portion of a cucumber into small cubes, about 1/4 cup (I use the leftover edges of the cucumber I sliced into ribbons, omitting any seedy flesh). Finely slice carrot if using. Lay cucumber ribbons on a plate and diced cucumbers on edges of plate along with the carrots. Sprinkle with torn mint and cilantro, and drizzle a generous amount of dressing over the salad.

***The dressing can be made a day in advance and the vegetables may be cut a few hours before serving.

Appetizers, Dinner, Eggs, Lactose Free, Pickles, Recipes, Salad, Side Dishes, Veggies

Pickled Beets, Red Onion & Eggs

September 14, 2014

Anyone familiar with this blog, knows that I love pickles. I think homemade pickles should be in every serious home cooks repertoire. You’ll be rewarded with tangy-sweet and crunchy snacks that are delightful and with far more variety than you will find in your typical supermarket.

This appealing recipe comes from Food & Wine magazine. Beautiful beets along with wedges of red onion and hard-boiled eggs are quickly “pickled” in a simple brine with whole peppercorns and fresh dill. The onion and eggs take on the bright color of the beets, making this a gorgeous salad. I adore eggs in any form and never having had one pickled, I had to try this recipe.

The pickles are ready to eat in 24 hours, after a brief soak in the brine. Serve them as a simple salad alone or with pretty greens, or scattered on a platter with chunks of feta cheese nudged between the beets and onions.

Pickled Beets, Red Onion & Eggs

Adapted from Food & Wine magazine

Serves 4

Ingredients

4 small red red beets

4 large eggs

1 small red onion

6 dill sprigs

1 cup raw, unfiltered apple cider vinegar

1 cup water

3 small crushed garlic cloves

3 tablespoons sugar

2 teaspoons whole black peppercorns

1 teaspoons yellow mustard seeds (optional)

1 tablespoon kosher salt

Preparation

Scrub the beets and wrap in foil. Roast for 1 hour at 425°. I used my handy toaster oven. Peel and quarter the beets.

Place 4 eggs in a small pot, cover with water by 1 inch. Bring to a boil and immediately turn the heat down to medium. Set a timer and let the eggs gently simmer for 10 minutes. Drain immediately and rinse under cold water. Peel the eggs when you are ready to add them to the pickle brine.

Slice onion into small wedges (about 8).

In a saucepan, simmer the vinegar, water, garlic, sugar, peppercorns, mustard seeds if using, and salt. Stir until the sugar and salt are dissolved. Let cool to room temperature, about 15 minutes or so.

In a 1-quart glass jar (you might need a larger jar depending on the size of your beets) layer the beets, onion, hard-boiled eggs and dill springs. Cover with the pickling liquid. Refrigerate overnight.

***The longer the eggs are in the brine, the more color they will absorb from the beets. I prefer to keep part of the eggs white so I add the eggs to the brine no more than 24 hours before serving. You can make the pickles a few days in advance and add the eggs to the jar when you are ready. If you’ve eaten all the eggs and still have beets and onions, boil more and add to the brine!

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Potato Salad with 7-Minute Eggs & Mustard Vinaigrette

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German Potato Salad

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Haricots Verts and Freekeh with Minty Tahini Dressing

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Vinegar-Roasted Beets

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Japanese Cucumber Salad

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Pickled Beets, Red Onion & Eggs

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