Sour Cream Potato Salad

My sister-in-law, Sara, passed this recipe along to me to post here.  She lives in Alaska!  Isn't that crazy far away?!  But anyway...A friend of hers made this and Sara said it was the BEST potato salad ever!  I definitely want to try this.  I make potato salad with sour cream all the time but I've never seen it made with cottage cheese!  Very interesting!  I must try.  She did say that it is important for the mayo to be REAL mayonnaise and also to let it refrigerate for at least two hours before eating to let the flavors blend.  Whip some up for your next bar-b-q and tell us what you think!  Sorry there isn't a picture yet!  

Sour Cream Potato Salad

Ingredients:
8 large or 9 medium potatoes
small tub sour cream
small jar real mayonnaise
small tub cottage cheese
green onions, chopped
salt and pepper

Directions:
Boil potatoes (don't overdo it or they will fall apart while trying to slice them).  In a bowl, mix together sour cream, cottage cheese and mayonnaise.  Add some salt to taste.  In a large serving bowl put some of the sour cream mixture on the bottom and then add a layer of sliced potatoes.  Continue layering (I usually get three layers of potatoes) with the sour cream mixture on the top.  Garnish with pepper and chopped green onions.  Easy!

Shrimp Fried Rice

This is great as a side dish, under stir-fry, or as a main dish.

Shrimp Fried Rice

2 cups cooked rice or Minute Rice
2 eggs, slightly beaten
1/4 cup onion, finely chopped
2-3 green onions, finely chopped
3 Tbsp. butter
1 cup fresh salad shrimp
2 Tbsp. soy sauce
1/4 cup water

In large skillet, melt butter.  Add onion and saute until tender.  Add rice and saute.  Cook until mixture is slightly browned.  Stir in slightly beaten eggs.  Cook on low until eggs are done.  Stir frequently.  Add shrimp.  Mix water and soy sauce and stir into rice mixture.  Serve immediately.

Purple Cabbage

For Thanksgiving my family always has purple cabbage as one of our sides.  My mom had a purple ceramic dish that was shaped like a cabbage that she served it in.  It has always been one of my favorites and I always make sure it finds its place next to the dressing on my plate because the flavors go together perfectly.  That's right...I arrange my plate a certain way on Thanksgiving.  Things taste better that way. :)  Well this year I was getting ready to make it and added a few changes to the recipe that made it even BETTER.  I didn't think that was possible but wow...so good!  It still looks the same but has just a little bit more flavor.  I will post the original and my new version.  I am definitely going to try this new way without bacon for a vegetarian version because the flavors were to die for.  I think I would just cook the onions in olive oil instead of the bacon grease.  Mmmm...can't wait to try it!

Purple Cabbage-Original
1 package bacon
1 medium head purple cabbage, finely chopped
lemon juice (about 1/2 to 1 lemon squeezed or 1-2 Tbsp.)
salt to taste

Cook one package bacon.  Pour off grease.  Save brown drippings and about 3 Tbsp. bacon grease.  Crumble bacon into small pieces.  Set aside.  Chop one head of purple cabbage.  Cook in pan with brown drippings from bacon with a little salt water until slightly crisp.  Drain cabbage, add bacon and bacon grease.  Add lemon juice right away to hold purple color.  Add salt to taste.  Serve warm.

Purple Cabbage-New Version
1 package bacon, cut into small pieces
1 medium head purple cabbage
1 medium yellow onion, dices
1 Tbsp. packed brown sugar
2 Tbsp. Dijon mustard
1/3 cup cider vinegar

Cook one package of slices bacon pieces until browned and most of the fat has rendered.  Add onion and stir to coat in the bacon fat.  Cook until the onion softens and the edges begin to brown, about 4-5 minutes.  Drain extra bacon grease.  Finely chop purple cabbage.  Add cabbage to bacon and onion mixture.  Stir to coat in bacon fat.  Cook until the cabbage begins to wilt about 4 minutes.  Stir in the brown sugar and mustard.  Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula.  Add a little water or broth-up to a cup.  Season with a few pinches of Kosher salt.  Reduce heat to medium low and simmer until cabbage is soft and tender yet slightly crisp.  Serve warm.

Creamed Corn

I tried a new corn recipe for Thanksgiving this year.  I found it on the Betty Crocker website.  It is called "Healthified" Creamed Corn.  It had great flavor and I especially loved the red peppers with the corn.  With the green onions sprinkled on top it was quite colorful!  I think next time I might reduce the amount of cream cheese just a little bit more.

Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

¼ cup fat-free half-and-half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)

In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Makes 8 servings (about 1/2 cup each)

Creamed Potatoes and Peas

This dish is great as a main dish or as a side.  The peas and potatoes with the creamy sauce make it very hearty.  Quick to put together and easy to make vegetarian.  I make my white sauce with almond milk.  You can also use regular milk, canned milk, soy milk, or even...cream!  Whatever makes you happy.  The last time I made it I threw in some bacon bits.  Enjoy!

Creamed Potatoes and Peas
10-12 small red skinned potatoes (about 1 1/2 lbs.)
2 cups frozen peas
2 Tbsp. diced onion
1 Tbsp. olive oil (or you can use butter)
1 1/2 cups milk
2 T. flour
1/4 tsp. thyme leaves
1/4 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper

Wash potatoes.  Skins can be left on.  Cut larger potatoes in half.  Place potatoes in a saucepan; cover with water and cook for about 10 minutes.  Add frozen peas and continue to cook 5-10 minutes or until potatoes are tender. (Or cook peas separately if you don't have enough room in your pot.)

Meanwhile, heat olive oil in a saucepan.  Saute onion until tender; add flour, salt and pepper. Gradually stir in milk using a whisk to remove any lumps. Bring to a boil; boil for 1 minute. Add thyme and dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.

Fresh Cranberry Sauce

This is the best cranberry sauce!  I got the recipe from my sister Heather.  It only has 4 ingredients and you don't cook it at all!  What could be more simple!  We're not big cranberry sauce eaters normally but this one is so good and fresh and so different that we all eat it up.  Be sure to make it the day before so the flavors can blend.  You're supposed to chop all of the fruit in the food processor but I don't have one.  I just use my Pampered Chef chopper.  Heather also recommends chopping each type of fruit individually to make sure it all gets chopped, then add it together and stir.  This is what I did and it was perfect.  You can chop it as much or as little as you prefer.

Fresh Cranberry Sauce

1 bag fresh cranberries
1 large orange
1 large apple (crisp red variety works best)
1 c. sugar

Sort and wash cranberries.  Chop in food processor.  Cut up apple and orange and chop in a food processor.  Mix fruit together with sugar and let stand in refrigerator overnight.  Stir before serving.

Corn Pudding

I decided to try a new corn recipe.  Adapted from this recipe.  It's got a lot of "rich" ingredients so I'd probably only make it for special occasions but it was very good!  Optionally you could blend all 4 cups of corn instead of leaving one cup whole for texture.  I guess it depends on what texture you like your corn pudding.

Corn Pudding

4 cups frozen corn kernels (about 19 ounces), thawed--set aside 1 cup
4 large eggs
1 cup whipping cream
1/2 cup whole milk
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, room temperature
2 Tbsp. flour
2 tsp. baking powder
1 tsp. salt

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients but 1 one cup of corn in processor or blender until almost smooth. Pour batter into prepared dish. Stir in remaining 1 cup corn.  Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Roasted Vegetables Over Quinoa

I'm not going to lie. This was so good and so easy and smelled so yummy while it was cooking. Seriously. Some of the young men in our ward were at our house the night I made this. They met at our house before heading out to go do a service project and I didn't think they were going to be able to leave. It was so funny! Apparently they've been talking about eating healthy and healthy food choices because I heard comments like, "So is that healthy food cooking?" and "Those are just vegetables cooking?" and the best one "Vegetables smell that good?" Yes. They smell that good. And they taste even better. And now I'm going to have to make this again tonight because these pictures are making me hungry...and because I have all of the ingredients! You can adjust the amount you need by adding more or less vegetables. Next time I'm adding more! And of course you could add any other vegetables like celery, sweet potatoes, etc. Just fill your baking pan up! I served it as a main dish but you could make it a side as well.

Roasted Vegetables Over Quinoa

3 large potatoes, washed and cut into 1 inch pieces (I left the peels on)
2 carrots, peeled and cut into 1" pieces
1 onion, chopped into large pieces
1 green bell pepper, cut into 1" pieces
2 zucchini, cut into 1" pieces
olive oil
salt & pepper to taste
Mrs. Dash or favorite seasoning

Throw all vegetables into a 9x13 (smaller or larger baking dish depending on how much you're making). Drizzle a little bit of olive oil over the top. A little goes a long way! You can always add more as they're baking if it seems too dry for you but the vegetables kind of produce their own juices and I don't know about you but I don't really like my food swimming in oil. Sprinkle with salt and pepper and your choice of seasonings. I tried a new one this time and it was soooo good! Mrs. Dash Grilling Blends: Chicken flavor (black lid). Wow! So yummy! My other standby that I normally use is Mrs. Dash Garlic and Herb (the turquoise color lid). Stir to coat all vegetables evenly. Place in oven preheated to 400 degrees. Bake for 20 min. Stir. Place back in oven for 10-20 min. (Time varies depending on sizes of vegetables. If you want it to bake faster, cut your vegetables in smaller pieces.) I usually test the potatoes to see if they are done since they tend to take the longest. Serve over cooked quinoa-1 cup quinoa to 2 cups water. Make sure you rinse the quinoa before you cook it. Cook in a covered pot for 15-20 min.

Buttered Lime Asparagus

Although you don't really need a "recipe" to make asparagus, this topping is extra yummy! I like to try to get the pencil-thin asparagus. Nice and tender!

Buttered Lime Asparagus

1 bunch asparagus, rinsed and prepped (*see note below)
1 Tbsp. butter
1 Tbsp. lime juice
Mrs. Dash-Garlic Herb seasoning


Place 1 bunch prepped asparagus in a large skillet with about 1/4 inch of water. Heat until simmering, cover with lid, and simmer for about 4 minutes. Pour off water, return to heat and add butter and Mrs. Dash seasoning (or garlic and pepper if you don't have any Mrs. Dash). Saute for about 2 minutes and add fresh (or bottled) lime juice. Serve immediately. So good!


*Note: To prep asparagus, gently bend spear about 2 inches from the stem end until it breaks naturally. Leave whole or optionally cut into 2-inch lengths. Sometimes it's easier for little children to eat asparagus when it's in smaller pieces and it is much easier to cut before it is cooked!

Cauliflower Nutmeg Bake

My sister Kirsten and I created this recipe a few years ago. (Well it seems like a "few" but I guess it's been at least 8 years now!) We were watching a cooking show on TV and they were making something with cauliflower and seasoned it with nutmeg. We decided to come up with our own recipe. It was successful and I've been making it ever since. The flavors are so yummy together. It makes a great side dish or you can add cooked ham or chicken or even Great Northern beans and make it a meal. You can also substitute soy milk for the regular milk and make it vegetarian.


Cauliflower Nutmeg Bake

4-6 potatoes, peeled and cut into 1 inch cubes
1 head of cauliflower

Boil potatoes for 15-20 min. or until soft. Steam head of cauliflower in a separate pot for about 10-15 min. or until tender. Or, if you have a big enough pot, you can cut up the cauliflower and add it to the pot of potatoes to cook together.

Sauce:
1/2 cup onion, diced
4 Tbsp. flour
4 cups milk
3/4 tsp. nutmeg
salt and pepper to taste
grated mozzarella, optional

Saute onion in butter in a saucepan. Add flour. Whisk for one minute over med-high heat. Add milk. Whisk continuously until mixture comes to a boil. Should be thick. Add salt and pepper to taste (remember you will be adding this to potatoes and they tend to need more salt). Add nutmeg.

In a 9x13, mix potatoes and cauliflower pieces. Cover with white sauce. Sprinkle grated mozzarella cheese over top, if desired. Bake covered for 25 minutes at 350 degrees. Uncover for last 10 minutes or until cheese is golden.

*Can add cooked, diced ham or chicken or Great Northern beans, rinsed and drained, to make it a meal. I also like to add bacon bits sometimes.

Zucchinis with feta and mint

In France, we have a week per year, called 'The Taste week' ("La semaine du goût"). So during this week, which was in the beginning of october this year, I made a new recipe each day. You can see it here.

There were 2 favorites, which are, this recipe and a dessert (that I'll post later).

Let's discover zucchinis in a different way! (better during summertime...)

Zucchinis with feta and mint

For 4 people

6 zucchinis
2 tbsp olive oil
2 ½ ounces of crumbled feta
1 tsp of lemon zest
½ tbsp of minced garlic
1 tbsp of lemon juice
1 tbsp of chiselled mint

1- Cut the zucchinis in 4 lengthwise. Warm up half of the oil in a big pan and cook the zucchinis over a middle heat. When they are soft and browned, put them in a dish.
2- Crumble the feta on the zucchinis. Mix the lemon zest, the garlic and the lemon juice. Incorporate the olive oil, beat with a fork and coat the zucchinis with this sauce. Embellish with the mint, salt and pepper. Serve it warm.

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Courgettes à la feta et à la menthe

Pour 4 personnes

6 courgettes
2 c.s d’huile d’olive
70g de feta émiettée
1 c.c de zeste de citron finement râpé
1/2 c.s d’ail hâché
1 c.s de jus de citron
2 c.s de menthe ciselée

1- Détaillez chaque courgette en quatre bâtons dans la longueur. Chauffez la moitié de l’huile dans une grosse poêle antiadhésive à fond épais et faites cuire les courgettes à feu moyen. Lorsqu’elles sont tendres et dorées, disposez-les sur un plat de service.
2- Emiettez la feta sur les courgettes. Mélangez le zeste, l’ail et le jus de citron dans un récipient. Incorporez le reste d’huile, fouettez avec une fourchette et nappez les courgettes de cette sauce. Agrémentez de menthe ciselée puis salez et poivrez. Servez chaud.

REAL Crannberry Sauce

My husband makes a really good Cranberry sauce for Thanksgiving and anytime you enjoy a turkey.

1 bag of Cranberries
3/8 cup of Sweetner (We used Agave Nectar)
1 cups water

You mix the water and sweetner to a very light boil then add the cranberries. (Cranberries will pop) Stir until thickens. Let it cool until room temperature, and then refrigerate. Serve Chilled. We usually make ours the day prior.

Hope you enjoy!

Aztec Couscous

Sorry, the picture is so blurry. We ate this with some salsa, and guacamole garnished steak. It was really good, especially if you like that cilantro and lime taste. I don't remember where I got the recipe from, but I've been carting it around ever since I had a couscous dish at the British Museum.

1 cup plain couscous
1/2 tsp ground cumin
1 tsp salt
Mix together in a heatproof bowl. Pour 1 cup boiling water over couscous. Cover tightly and let sit until water is absorbed, about 5 to 10 minutes.
Toss In:
1 can black beans, rinsed
1/4 cup purple onion, finely chopped or minced
1/4 cup fresh cilantro, finely chopped or minced
1 jalapeno, minced (I had to reduce this to 1/2 jalapeno so my kids would eat it)
Mix in :
1-2 tbsp olive oil
3-4 tbsp freshly squeezed lime juice
Serve warm or at room temperature.