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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.

Dinner, Lactose Free, Recipes, Side Dishes

Creamy Chive Potatoes

March 8, 2015

This simple and delicious potato side dish is a dream come true. Everything except the chives goes into a pot and simmers, for a short time until the half & half reduces and becomes a luscious coating for the creamy Yukon Gold potatoes. Luckily for me, being lactose intolerant, Organic Valley makes a lactose free half & half which is carried by Mana Foods in Paia.

It seems I’m never able to catch up with all the food magazines that I subscribe to. There are stacks of them all over the living room and they get higher and higher as the months go by. So every now and then I’ll plop down in my comfy chair and spend an hour or two looking through these food magazines wondering what I might have missed. This recipe is a good example. It comes from Bon Appetit’s May 2013 issue that was delivered to my home nearly 2 years ago.

What I love about this recipe is that it has just four ingredients, it’s ready in 30 minutes, and, most importantly, it’s delicious!

These potatoes make a great side dish for steaks, roasted or grilled chicken, pork tenderloin or pork chops. They are so good I even have the leftovers with eggs for breakfast.

Creamy Chive Potatoes

Adapted from Bon Appetit

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2″ cubes

1 1/2 cups half & half (I used lactose free Organic Valley half & half)

4 tablespoons unsalted butter (I used Earth Balance Buttery Sticks)

kosher salt

1/4 cup finely chopped chives

Preparation

Combine potatoes, half & half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, about 20 minutes.

Season with salt; stir in most of the chives. Top with remaining chives before serving.

Dinner, Lactose Free, Recipes, Side Dishes, Soups

Hearty Tomato Herb Soup

February 19, 2015

I enjoy soup but it is not something I would typically order in a restaurant. More often than not, they contain dairy and being lactose intolerant, I have to pass. So when I’m in the mood for soup I make my own at home, and lately, I’ve been in a soup mood. Maybe it’s due to the weather here on Maui. It has been pleasantly cool and we’ve had more rain than we have seen in years. We can go months and months without a drop! So a bowl of hearty soup in February seems just right for lunch.

This soup is full of vegetables and fresh herbs. There’s a tad of butter for sautéing the vegetables, but other than that, it’s fat-free.

Luckily, we have some nice tomatoes in the garden now. Tomatoes are not the easiest fruit to grow. They need a lot of attention (in our area), but with patience, you will be rewarded with the most delicious, juicy tomatoes ever. If you don’t have fresh tomatoes for this soup, there are many good canned tomatoes you may use instead.

I appreciate our beautiful basil, Italian parsley, thyme, and oregano growing happily in the back yard. They add a wonderful fresh flavor to this soup. By the way, this soup can be quickly prepared in an hour or so.

Hearty Tomato Herb Soup

Serves 8

Ingredients

1 tablespoon butter or olive oil (I use Earth Balance Vegan Buttery Sticks)

1 medium onion, chopped

1 cup diced carrot

1 cup diced celery

1 cup diced zucchini

2 cups peeled, seeded, diced tomatoes

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

1 bay leaf

3 cans chicken broth (14 ounce)

3 cups water

1 cup cooked, chopped green beans

1 cup cooked rice (brown or white)

salt and pepper

grated parmesan, optional

Preparation

In a large saucepan sauté onion, carrot, and celery in butter over medium heat for 5 – 7 minutes. Add zucchini and sauté another 4 minutes or so. Add tomatoes, herbs, bay leaf, broth, and water to saucepan. Bring to a boil, turn down the heat and simmer for about 45 minutes.

Add cooked green beans and rice to pan. Season with salt and pepper. Sprinkle grated parmesan over soup if desired.

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.

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Side Dishes

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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Creamy Chive Potatoes

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Hearty Tomato Herb Soup

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Vinegar-Roasted Beets

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