Recently, good friends of our hosted a gourmet German dinner party and I offered to bring a salad. I perused various German salad recipes but all were either too heavy, or just not appealing in the context of the dinner I knew we were having. So after reading a lot of them, I took various elements that I liked from many of them, combined them into one salad and, even if I do say so myself, it was delicious!
About 2 hours before serving, I combined the following in a large bowl:
1 bag of shredded cabbage
1 large cucumber, diced
1/2 red onion, diced
1 package of fresh dill, minced
I tossed it with the following dressing and let it marinate:
2 tbsp. sour cream
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste
And then right before serving, I also tossed in 6 ounces of dark leafy green lettuce (anything on the darker side would work - -baby kale would be amazing)
Thursday, March 27, 2014
Tuesday, March 18, 2014
Beans and Rice
So simple . . .so comforting . . . so healthy. What's not to love? Here's how I make it.
1 pound bag of dried Goya pink beans
1 onion, chopped
3-4 cloves of garlic, minced
2 -3 slices of ham, chopped (optional -- can do without for a vegetarian version)
1 tbsp. dried oregano
1 tsp. smoked paprika
1 tbsp. chili powder
1 tbsp. salt
A few shakes of tobasco sauce
water
Simply put all these ingredients in a pot, cover with water (water should be about an inch over the ingredients), bring to a boil, cover the pot, put the heat on low, and simmer for 3 hours until the beans are thoroughly tender and creamy. After about 2 hours, make sure there's still enough water and add more if needed. Then take an old fashioned potato masher and smash up the beans -- you still want them to have a lot of texture, but be just broken up enough that the whole mixture becomes creamy, but still lumpy. When they're done, add a few shakes of tobasco sauce -- it won't make them too spicy -- it just wakes up the flavor. And add more salt if needed, but don't do so until they're done, because the salt you add at the start will concentrate as it cooks.
Serve over your favorite rice -- I like whole grain brown rice best of all.
1 pound bag of dried Goya pink beans
1 onion, chopped
3-4 cloves of garlic, minced
2 -3 slices of ham, chopped (optional -- can do without for a vegetarian version)
1 tbsp. dried oregano
1 tsp. smoked paprika
1 tbsp. chili powder
1 tbsp. salt
A few shakes of tobasco sauce
water
Simply put all these ingredients in a pot, cover with water (water should be about an inch over the ingredients), bring to a boil, cover the pot, put the heat on low, and simmer for 3 hours until the beans are thoroughly tender and creamy. After about 2 hours, make sure there's still enough water and add more if needed. Then take an old fashioned potato masher and smash up the beans -- you still want them to have a lot of texture, but be just broken up enough that the whole mixture becomes creamy, but still lumpy. When they're done, add a few shakes of tobasco sauce -- it won't make them too spicy -- it just wakes up the flavor. And add more salt if needed, but don't do so until they're done, because the salt you add at the start will concentrate as it cooks.
Serve over your favorite rice -- I like whole grain brown rice best of all.
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