Friday, July 18, 2014

Creamy Potato Salad

In May, I was in New Orleans to celebrate my son's graduation from Tulane Law School. The graduation was spectacular, but ran nearly 3 hours.

 My daughter-in-law and son had planned to prepare Jambalaya for lunch, but since that afternoon was the smaller law school ceremony they picked up BBQ. Lauren mentioned the potato salad at this restaurant was her absolute favorite.  Instead of the usual mustard potato salad I'm familiar with this was made with a sour cream base. 

On Monday, I attempted this type of potato salad.  Did I mention it has bacon in it? I had planned to start with this recipe, and make changes based on my own taste.   Unfortunately, I bought what I thought were red potatoes, but they turned to mush while boiling.  At that point, I was so frustrated I didn't bother trying to mix and taste.  The more I mixed or stirred, the more mashed the potatoes became.

I had two helpings.  I think it was the bacon.  Who doesn't love bacon???

Potato Salad

3 lbs. Red Potatoes
3/4 cup Sour Cream
1/4 cup Mayonnaise (Original recipe uses light sour cream and light mayo, which I did NOT do.)
6 Green Onions, Sliced
4 Slices Bacon, cooked and chopped
Coarse salt and pepper

Cut up potatoes and boil in salted water until just tender. Mix sour cream and mayo. Drain potatoes and fold in mayo mixture.  Add green onions and bacon. Can be served warm or chilled.  If chilling, add bacon right before serving.

It's funny, as I'm looking at the original recipe, the potatoes look kind of mashed.  I guess if I'd garnished my salad for the picture, the two wouldn't look that different.


Menu for Tuesday & Wednesday:

Tuesday: Spaghetti & Meatballs, Toasted garlic bagels, Salad
Actual: Spaghetti & Meatballs, Garlic Toast, Green Salad, Watermelon & Blueberries
Wednesday: Grilled Salmon, 3 bean salad w/smoked Gouda, Baked Potatoes
Actual: I stuck to the menu!

Tuesday, July 15, 2014

My New Normal

I don't think I've mentioned that I'm recovering from a concussion. It happened on July 1st.  Please wear a helmet when riding a bicycle. The End.

Last Thursday was the first time I was able to prepare and entire dinner by myself and clean up the kitchen. Last night was my second. I also went to Sam's Club for the first time.  I'm telling you all of this to update whether or not I kept to my menu plan.

I was so exhausted walking through the store, that when I reached the back and saw the Rotisserie Chickens, I knew at that moment it was what was for dinner.

Original Menu:
Monday: Spicy Grilled Chicken, Creamy Potato Salad , Green Salad

Actual Menu:
Monday: Rotisserie Chicken, Mashed Potato Salad (I'll share the recipe tomorrow or the next day.) Green Beans w/roasted peppers (I'll share that recipe also, I loved it!)

Today I went to the grocery store for coffee.  I'm not sure what made me think of it, but I remembered that this was sitting in my refrigerator:


I cut up a watermelon after my trip to Sam's Club and promptly forgot. It will be added to tonight's menu.

Monday, July 14, 2014

Monday Menu



I realize I have not posted much of anything for a very long time.  I am going to try to change that.  Am starting with a Monday Menu.  I'll update throughout the week and post whether or not I stuck to my menu.  I rarely do.

Monday: Spicy Grilled Chicken, Creamy Potato Salad , Green Salad
Tuesday: Spaghetti & Meatballs, Toasted garlic bagels, Salad
Wednesday: Grilled Salmon, 3 bean salad w/smoked gouda, Baked Potatoes
Thursday: Chicken Basil Pasta, Brazilian Cheese Bread, Fruit Salad
Friday: Baked Ziti, Asparagus
Saturday: Salad Night
Sunday: Not sure yet

Monday, March 24, 2014

Spring Is Here

I miss summer! Fresh vegetables from the local farmers and herbs from the garden. Chargrilled steaks or marinated salmon smoked on wood planks. Colorado Sweet Corn slathered in butter.

Monday, January 6, 2014

Care Package for GF College Student

College students appreciate care packages, especially around final exams. Most universities make them available for parents to purchase. Unfortunately, most are filled with gluten. What do you do when your student is gluten free? What are some snack foods options to help the gluten free student make the most of their study time?

This is what went in my daughter's care package:
Gf pumpkin bread, Gf chex mix,
Gf muddy buddies, and homemade oatmeal bars
I also sent an assortment of other foods:
Popcorn, beef jerky, some fresh fruit/veggies, individual containers of peanut butter and ranch dressing paired with Gf pretzels/crackers as a quick snack. Trail mix is nice with some GF granola,GF Mac n Cheese, M&M's and dried fruit. I really wanted to make some homemade soups to send along, but that would require dry ice which takes care packaging to a whole other level that I just don't have time for.

I threw in a few other assorted items: hot chocolate, a small, decorative nut cracker, a string of Christmas lights and a few things to make her room feel festive.

I'll ask her which foods she liked the best and which ones didn't get eaten.

Saturday, August 31, 2013

A Nice Compliment

I found this pic posted on my Facebook wall.  Ryan, Hilary's beau, had written: "Joanne, you, hands down, make the best potato soup in the world. Not much will make me miss a day at the gym, but with 4 bowls down and 2 to go, I think I'm still going to finish this night off strong! Thanks for the soup!"

Thanks Ryan.

Wednesday, August 28, 2013

Grilled salmon on planks




    1 1/2-2 lbs salmon filets
    1/3 cup gluten free tamari or soy sauce
    1/3 cup brown sugar
    1/3 cup water
    1/4 cup olive or vegetable oil
    2 minced garlic cloves
    Lemon Pepper (gluten free)
    Salt 
    Cedar Planks
    Soak wooden planks for 2-3 hours in water. Mix soy sauce, brown sugar, water, garlic, and oil together.  Place salmon in ziploc bag and pour sauce over.  Marinate in the refrigerator 30 minutes or so.
    Heat grill.  Drain marinade.  Place salmon on planks. Set planks on heated grill and cook approximately 8 minutes or until the salmon is done. 

Friday, May 10, 2013

I'm Hungry

My daughter Hilary sent me the following photo.  (Okay, it was back in February, but I ran across it looking at photos.) It was the dinner she and her boyfriend  prepared.  I was truly inspired.  Salmon Spinach Salad w/Balsamic Vinaigrette.

I have my wooden planks soaking, and my salmon marinating.  I'm grilling salmon tonight!

Wednesday, March 27, 2013

Mexicali Bowl

       
1 spaghetti squash 
1 can black beans, drained and rinsed
1 cup fresh or frozen corn
1 small onion chopped, or one bunch sliced green onion 
1 chopped red or orange pepper
1 minced jalapeno pepper
4-6 oz. grated monterey jack cheese or pepper jack
1/2 lime (about 1 TBS lime juice)
1/2 cup chopped cilantro
1-2 minced garlic cloves
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. cumin

Pierce the skin on the spaghetti squash with a sharp knife like you would before baking a potato.  This will keep the squash from exploding in the microwave.  (If you prefer, you can bake it, but it takes much longer to cook.)  Microwave whole squash for about 10 minutes, rotating it half-way through cooking.  Let cool while you chop and prepare the rest of the ingredients. 

Heat oil in a skillet. Add onion, garlic, jalapeno pepper and red bell pepper. Saute a couple of minutes.  Add spices, beans, and corn, remove from heat.  Squeeze lime juice over all and mix.
When cool enough, slice squash in half lengthwise.  Scoop out seeds and strings, then scrape out most of the squash and add to the bean mixture.   Fold in cheese.  Fill the empty squash shells with filling.  Top with additional cheese, chives, or cilantro.  Bake at 350 degrees for about 10 minutes to heat thoroughly.

Serve with fresh salsa and chips or avocado slices.
The original recipe came from the Whole Foods site, with a few change ups.

Monday, March 11, 2013

Monday Menu

Monday: Beef Taquitos, Refried Beans, Avocado/Tomato Salad
Tuesday: Glazed Pork Loin, Sweet Potatoes, Asparagus
Wednesday: Eating Out-not the same as ordering in (It's a birthday thing)
Thursday:Grilled Chicken, Spinach Salad, Rice Salad
Friday: Salmon, Baked Potatoes, Broccoli
Saturday:Roasted Chicken, Garlic Mashed Potatoes, Green Salad, Fruit
Sunday: Mexicali Squash Bowl, Chips & Salsa, Fruit

Sunday, November 25, 2012

Gluten Free Soft Pretzels

I made these wonderful gluten free soft pretzels today.  I wish I could share the recipe, but it is actually a mix.  I purchased this from the Gluten Free Country Store.  It comes from Dutch Country Soft Pretzels and is actually one of the easiest gluten free bread mixes I've ever worked with.

Mix the contents of bag with 2 cups of warm water and a package of yeast.  Knead by hand.  Let rise for an hour.  Remove portions and roll out on a greased countertop and form into pretzels. 


Dip in a mixture of 3 TBS baking soda dissolved in 2 cups hot water.  Place pretzels on a greased baking sheet.  Add course salt. 

Bake for 8-12 minutes at 400 degrees, or until lightly browned.  Brush with melted butter after removing from oven. Enjoy warm from the oven or cool and store for later.

Saturday, November 10, 2012

Gluten Free Pumpkin Donuts


This was my first try at gluten free donuts.  The original recipe came from King Arthur's Flour site.  Their recipe as written is not gluten free.  Besides using gluten free flour, I only made a few minor changes. 

1 1/2 cups of Canned Pumpkin
1 1/2 cups Sugar
1 1/2 cups of Gluten Free Flour
3 Eggs
1/2 cup Vegetable Oil
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Ginger

Mix oil, eggs, sugar, pumpkin, spices, salt, and baking powder together until smooth.  Gradually add the flour, stirring until well blended.  Spray a donut pan with non stick spray.  Fill each one about 2/3 full.  Bake 15-18 minutes, until toothpick inserted comes out clean.  

Let cool 5 minutes in pan.  Loosen by running a knife around edges of each donut.  Remove to a wire rack.  Dust with cinnamon and sugar mix, or add a glaze.

I like this mix for topping the donuts:

1/2 cup sugar
1/2 cup powdered sugar
1/2-1 tsp. cinnamon

Not sure if everyone is aware, but King Arthur's packages not only their lovely gluten free flour, but they also carry a line of the dreaded All Purpose, Gluten Stuffed Flour.  Please don't make the mistake of buying their regular all purpose thinking you are baking gluten free.






The flours to the left are both made from wheat flour and are not gluten free.











If you are planning to bake gluten free, please look for this flour that specifically says gluten free on the front.  The bread flour with the blue label looks similar.