Dill potato Salad – Food 52

I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4

Bulgogi Style Tofu, Allyson Kramer

BULGOGI-vegan-gluten-free-1
One 16 oz block extra firm, very dense tofu (see recommended brand below)
4 green onions, chopped (use white part too!)
3 cloves garlic, minced
1/2 average sized onion, sliced
1 heaping tsp fresh grated ginger
2/3 cup wheat free tamari or soy sauce
4 tbsp toasted sesame oil
6 tbsp organic sugar
1 tsp black pepper
1 tsp crushed red pepper flakes
4 tbsp mirin
2 tbsp rice vinegar
1/4 cup shredded pear, skin and all

First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all that water out. I pressed mine for well over an hour. A Tofu Xpress would work great here. I also used the brand of tofu shown below (found at Whole Foods)… which is super dense and just perfect for this recipe. If you can’t find this particular brand, just try and get the densest brick of tofu you can find, as the density makes it easier to slice very thinly. Freezing the tofu after draining is also an option if you’re working with a flimsier tofu.

http://www.allysonkramer.com/2011/02/bulgogi-style-tofu/

Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette, smitten kitchen

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2 large shallots, 1 halved, 1 finely diced,
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (see Note up top for varieties)
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days. Makes 4 lunch servings, 6 servings as a side dish

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

Autumn-Arugula-Salad-with-Caramelized-Squash-Spiced-Pecans-and-Pomegranate-Ginger-Vinaigrette-5

2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

YIELD: SERVES 2 TO 4

Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

http://www.howsweeteats.com/

Pumpkin butter

IMG_18933 1/2 cups pumpkin puree
2 tsp vanilla extract
3/4 cup apple cider or juice
1 cup packed brown sugar
2-3 cinnamon sticks or 1.5 tsp ground
1-2 tsp pumpkin pie spice (to taste)

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups.

no-chicken broth powder — the happy herbivore

makes approx. 25 servings

1.5 c. nutritional yeast
2 tbsp granulated onion powder
1 tbsp granulated garlic powder
1 tsp dried thyme
1 tsp sage
1 tsp paprika
1.2 tsp tumeric
1/4 tsp celery seed
1/4 tsp dried parsley

combine all ingredients store in air tight container

mix 1 tbsp of the above mixture with 1 c. warm water to yield 1 c broth

chicken-style seitan — the happy herbivore

1/2 c. wheat gluten
1.5 tsp no-chicken broth powder
2c. un-chicken simmering broth

In a mixing bowl, combine vital wheat gluten, no-chicken broth powder, and a 1/2 c. warm water, stirring until a dough forms.

Turn dough (seitan) out onto a clean surface and knead for 1 min. Cut dough into strips, breasts or any other shape, being mindful that it will more than double in size during cooking.

Bring simmering liquid to a boil add seitan, then reduce heat to low and simmer with lid slightly ajar for 50 min. to 1 hour, stirring every 10 – 15 min. Save any excess liquid.

You can stop here if making spedies.

if you are using the seitan as cutlets, preheat oven to 350 Grease a large cookie sheet, do not let the pieces touch.

Bake for 20-30 min, until a golden skin forms.

Flip over halfway through cooking time.

To make gravy, add up to 1 c. non- dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper.

Dijon Potato Salad –Martha

  • 1 1/2 pounds  potatoes, scrubbed and cubed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1 hard boiled egg chopped
  • red onion chopped

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender

In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.

 

Guaca-chi The Washington Post, August 7, 2013

This marriage of kimchi and guacamole isn’t anything close to traditional, but it’s what happened when Food editor Joe Yonan was called upon to make a quick appetizer for a group of hungry people while he was staying in an unfamiliar house.

Don’t mash the avocados the way you would when making guacamole; they’re best left in chunks. The dish is best served just after it has been made.

Serve with tortilla chips or crackers.  Makes 1 3/4 cups (4 appetizer servings)

  • Flesh of 1 ripe avocado, cut into large chunks
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 cup homemade or store-bought kimchi, preferably spicy, with its liquid
  • Sea salt (optional)

Toss the avocado chunks with the lime juice in a serving bowl.

Chop the kimchi if the pieces are bigger than bite-size, then gently toss it and all of its liquid with the avocado. Taste, add salt if necessary, and serve.