Saturday, September 19, 2009

Lentil and Tomato Soup

Serves 6 ??
* 1 onion, chopped
* 1/4 cup olive oil
* 2 carrots, diced
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 8 cups water
* 1/2 cup spinach, rinsed and thinly sliced
* 2 tablespoons vinegar
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Sunday, September 06, 2009

potato salad

I watched Emeril many years ago make potato salad. I think this is it, not sure it is fhttp://www.emerils.com/recipe/5088/Hot-German-Potato-Salad

I will keep looking.

from Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings
Ingredients
4 medium size Yukon gold potatoes, scrubbed but not peeled
2 tablespoons butter
One-half cup finely chopped onions
One-fourth cup distilled white vinegar
2 tablespoons cider vinegar
One-fourth cup water
Freshly ground black pepper
2 tablespoons finely chopped parsley
One-fourth teaspoon celery seed

Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings

Dish Type: Salads
Emeril's Favorite Potato Salad
Instructions
Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

Makes 2 quarts, 8 to 10 servings
Ingredients
14 small boiling potatoes, such as Red Bliss (about 2 1/2 pounds), scrubbed well
8 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped red onions
1/3 cup finely chopped celery
Homemade Ranch Dressing
2 tablespoons finely chopped fresh parsley

Still looking for the best potato salad

This one is Flos Potato Salad and I think that I finally found it.

Ingredients

* 6 large eggs
* A pinch plus 2 teaspoons salt
* 3 pounds new potatoes, washed and quartered
* 1/2 pound sliced bacon, cut into small dice Definitely will skip this
* 3/4 cup mayonnaise Maybe will do 1/2 mayo and 1/2 sour cream
* 1/4 Creole or whole-grain mustard
* 3 tablespoons fresh lemon juice
* 1 teaspoon hot sauce
* 3/4 cup finely chopped red onions
* 1/2 cup chopped green onions or scallions (green part only)
* 1 tablespoon chopped garlic
* 1/2 teaspoon freshly ground black pepper

How to make it

* Put the eggs in the saucepan and cover with water, add the pinch of salt.
* Bring to a boil and boil for two minutes.
* Turn off the heat, cover, and let stand for ten minutes.
* Drain, then cool in a bowl of ice water.
* Peel and chop.
* Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
* Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
* Remove from the heat and drain.
* Let cool to room temperature.
* In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
* Whisk to blend.
* Add the eggs, potatoes, and bacon and toss to coat evenly.
* Keep refrigerated until ready to serve.

Sunday, July 12, 2009

Lake Poway 7 layer dip

LAYERED BEAN DIP

32 ounces refried beans
4 green chiles, chopped
3 Tbs taco seasoning mix (see below)
1 tsp cummin
1 tsp salt
4 ripe avocados, peeled and pitted
4 tablespoons lemon juice
16 ounces salsa (Mrs Renfro's Medium)
1 1/2 cups sour cream
3 cups lettuce, shredded
8 ounces cheddar cheese, shredded
1 tin black olives, sliced
1 bunch green onions, chopped
tortilla chips

Layer 1: In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread onto 2 6"x10" bowls.

Layer 2: Blend avocados, lemon juice, cummin and salt.

Layer 3: Spread sour cream on top of avocado mixture.

Layer 4: Top with shredded lettuce,

Layer 5: Top with cheese,

Layer 6: Top with green onions

Layer 7: Add olive slices and salsa.

Serve with tortilla chips.


Make your own taco seasoning mix to control the ingredients for better nutrition.
Prep Time: 10 minutes
Ingredients:

2 Tbsp. chili powder
2 tsp. paprika
1.4 tsp cayenne
1-1/2 tsp. dried oregano
1/2 tsp. dried Italian seasoning
1 Tsp. salt
1/4 tsp. pepper
1 small Tbsp. garlic powder
1 tsp. ground cumin
Preparation:
Combine all ingredients in a small bowl and blend thoroughly. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.