Wednesday, July 14, 2010

Potato Salad

This is being posted by special request. As a result, I don't have any pictures, sorry!

2 lbs red potatoes
1 cup mayo
1/4 cup Dijon
1/2-3/4 cup chopped red onion
2 green onions with tops, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
lime juice

1. Boil potatoes until cooked (time depends on size of potatoes, 15-25 minutes). Be careful not to overcook!! Chop cooked potatoes
2. Mix dijon and mayo together - I do this to taste. I actually use less mustard than they require
3. Mix all the other ingredients except lime juice together.
4. Add mayo/mustard combination a little bit at a time and mix. Taste after mixing. I never use the whole amount of the sauce that i made
5. Add lime juice to taste
6. Optional: Add small chopped pieces of apple or pickles (or both).

TASTE TASTE TASTE. This is one of the most imprecise recipes I have and it's always a little different. Sometimes I add piles of extra dill, other times I add extra salt and the juice from the pickle jar or vinegar. It's all about what you feel like at the time.


Monday, July 5, 2010

Strawberry Muffins

1 2/3 cups fresh strawberries
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1. Heat oven to 425F
2. Set up muffin pans with paper baking cups or grease just the bottoms of the muffin cups
3. Lightly mash strawberries in a large bowl
4. Stir in sugar, oil, and eggs until mixed
5. Stir in rest of ingredients
6. Spoon batter into muffin cups
7. Bake 15-18 minutes until light golden brown or toothpick poked in center comes out clean

These muffins are awesome!! However, they do NOT reheat well and taste best within the first couples of hours (4-5 hours).

I tend to put in more strawberries, but be careful because too many will make it too squishy.

Roasted Balsamic Vegetables

2/3 cup olive oil
1/3 cup balsamic vinegar
1/4 cup minced onion
1 tablespoon fresh basil
1 teaspoon minced garlic
1/2 teaspoon salt (I love sea salt, adds extra flavor)
1/4 teaspoon fresh ground black pepper

Use the tasty olive oil and vinegar, don't go cheap! I used cheap stuff one time and it just does not work. Same with pepper - freshly ground just has a flavor you lose when you buy the pre-made stuff.

1. Combine all the ingredients and mix well
2. Marinade vegetables for 3-4 hours
3. Grill vegetables. Continue basting vegetables while grilling

I make this inside the house with my cast iron grill skillet and it's one of my favorite winter things because it has a lovely toasty taste. I chop them up (while warm) and put them on top of a salad with lemon dressing. I recommend Annie's Naturals Lemon & Chive dressing.