Posts Tagged garlic
Mmm… best picnic side dish is definitely potato salad, not Polk salad (because I’m not Annie) but potato.
I tried a new potato salad out on my guinea pigs, er, coworkers. I adapted from All Recipes
Red White & Blue Potato Salad
1 lb red potatoes
1 lb purple fingerling potatoes
1 lb white fingerling potatoes
Extra virgin olive oil
Salt, pepper to taste
½ purple onion, chopped
2 tsps celery seed
1 TBSP granulated garlic
2 TBSPS dill weed
2 spicy dill pickles diced
2 TBSPS Dijon mustard
1 c sour cream
⅓ c mayonnaise
1 tsp white vinegar
1. Preheat the oven to 400°. Chop potatoes into bite size wedges (about the size of your thumb) skins on. Lay 1 layer deep on a foiled baking sheet with a rim. Drizzle lightly with olive oil, salt & pepper. Cook for 30 minutes until just roasted.
2. Mix onion through vinegar in a large bowl until well blended & smooth.
3. Cool potatoes slightly.
4. Thoroughly blend potatoes & sauce. Coat well & refrigerate for at least three hours. Add more salt & pepper to taste.
I got to say, it was pretty great, a lighter feeling & spicier kicking salad. Definitely a fan.
This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:
1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper
Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.
I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.
Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.
Add cream, salt pepper to taste.
Dredge (add flour to cheese & toss for good coating) cheese.
Add slowly to the pot, stirring to melt. Add a few green onions.
Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.
A simple yet filling pasta dish that allows for additions or substitions. Those will be listed with (optional) next to the ingredient.
5 strips sun dried tomatoes julienne
1 Tbsp minced garlic
Parmesan cheese coarsely grated
Bacon precooked crumbles (optional)
Fresh basil (optional) diced
Fresh baby spinach (optional)
Diced precooked chicken (optional)
White wine (optional)
Cooked pasta your choice, but shaped pasta holds the topping better.
With a small saucepan (1 egg pan), pour enough oil to lightly coat the bottom.
Slice tomatoes in half width-wise. Place cut ends into oiled pan. Fill bottom of pan with tomato halves.
Dice sun dried tomato strips add to pan as well as minced garlic (jarred is fine). Add bacon, chicken & basil if warranted. Place over med-low burner for 1 to 2 minutes. Cover for 2 minutes & let steam. If adding spinach, do so now.
If with spinach, cook until slightly wilted. Otherwise uncover on med another few minutes. If low on liquid add a shot of wine or pesto. Stir throughly & let simmer until warmed.
Serve toassed with pasta in a family style bowl for table feeding.
Okay, first really cool weather last week kicked in my winter food cravings. Popular winter vegetables are of the root varieties. Potatoes are pretty common and all of a sudden, I’m hunting for potato soup recipes! I go through some soup books, a few historical society county cookbooks I’ve gathered and couldn’t find exactly what I was looking for so I kept hunting.
I volunteer at my library and there I found what I was looking for! They had a few set ups on recipes for the season. I became all excited! I grabbed multiple books with soup in the title. I came home and looked at them in joy and desire. I really couldn’t find what I was looking for until I stumbled across this jewel in the index. I edited to what I like in soup, and this is what I’ve come up with. IT’s almost better the second day because of how creamy and thick it becomes in the fridge!
Potato Corn Cheese Chowder
Makes enough for 6-8
2 tbsp butter
1 onion diced
1 clove garlic minced
1 tsp Dijon mustard
½ tsp paprika
1/3 c flour
3 ½ c chicken stock
2 c baby potatoes diced
(3-4 diced potatoes)
½ tsp salt
2 c corn drained/thawed
2 c whole milk
¼ c diced celery
2 c grated cheddar cheese
In a large saucepan melt butter over med. Stir onion, garlic, mustard, paprika; cook for 5 minutes until softened. Sprinkle or sift in flour; stirring until absorbed and clumped. Take off heat & add stock a ladle at a time and stir until smooth and blended.
Return to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer covered for 10-15 minutes until tender, stirring slightly. Add corn, milk, and celery. Heat until hot but not boiled. Add half of the cheese stirring until melted. (Don’t make it stringy)