Roasted Baby Dutch Yellow Potato Salad with Dill (Not Your Grandma's Salad)

Potatoes are a good source of Vitamin C and Vitamin B6.  They are full of Fiber, Potassium, Thiamin, Niacin, Copper, Manganese and Magnesium.  Who needs a vitamin supplement when Mother Nature has provided us with all we need in one little brown bundle!

This recipes is very low in fat and calories.  Today I have used Baby Dutch Yellow Potato's from Melissa's Produce.  I bought these at Trader Joe's,  if you don't have a Trader Joe's nearby try using any of the new potatoes at the farmer's markets or your local supermarkets; they come in a rainbow of colors! I also like fingerling potatoes for this salad.

Roasted Baby Dutch Yellow Potato Salad with Dill 
Makes 4 servings

PRINTABLE RECIPE 

1 pound Baby Dutch Yellow Potatoes

2 teaspoons Olive Oil

1 teaspoon minced Garlic

Preheat oven to 400°

Scrub potatoes under cold water, removing any dark spots.  Cut potatoes in quarters or in half if small, you want to have them about the same size.  Pile potatoes in a roasting pan or glass baking dish and toss with the 2 teaspoons of olive oil and garlic; spread potatoes out evenly in a single layer and roast for 35 minutes. Check halfway through and toss to make sure they brown evenly.

When potatoes are cooked through, remove from roasting pan to a medium bowl, making sure to scrape any leftover oil and brown bits into the bowl. 

In a small bowl, combine:

1 Tablespoon nonfat Yogurt

1 Tablespoon Mayonnaise

1 Tablespoon minced fresh Parsley

1 Tablespoon minced fresh Dill

⅛ Teaspoon Sea Salt

Add to potatoes and toss well.  Serve warm.

Hummus Dip with a Scent of Earthy Cumin

Earthy Cumin Hummus Dip

Makes: 4 Cups

Serving Size: 2 Tbsp

The addition of ground Cumin gives my version of the Mediterranean dip an earthy flavor that I love.  Drizzle with some additional fruity olive oil when serving if your calories will allow it. Sprinkle with added lemon zest and fresh chopped Cilantro for color and a nice zip before serving. 

Garbanzo Beans are also known as Chickpeas. If you look closely at the bean it resembles a baby chick face. Perfect, it is spring after all.

3 1/2 cups cooked, drained Garbanzo beans ( or 2 15 1/2 oz cans of Chickpeas/Garbanzo Beans, drained and rinsed)

1/4 cup Olive Oil

2-4 Tablespoons fresh squeezed Lemon Juice

2 teaspoons Lemon Zest (from one lemon)

2 cloves fresh Garlic (germ removed) see note***

1/2 cup Tahini Sauce

1/4 cup yellow Onion, coarsely chopped

1/2 teaspoon Sea Salt

1/2-1 teaspoon gr. Cumin

Drain Garbanzo beans and place in food processor or blender. Add remaining ingredients to processor and blend for 3-5 minutes; stopping to scrape down bowl when necessary. If you are using a blender this will need to be done often to get everything down to the blades.  Blend until smooth. 

Place the dip on a large serving platter, and surround with warm toasted flatbread, pita bread or fresh crisp vegetables cut for dipping.  I always sprinkle on a bit more ground Cumin too, but then I like it earthy! 

This makes a lot of dip, but freezes well. Just divide into 1/2 or 1 cup bowls, cover and freeze.

 

  

***The sprout in the center of a garlic clove is called the germ. When garlic is young, the germ is pale, small, and tender. As the garlic ages, the germ turns green, grows larger, and develops an unpleasantly bitter quality. If your garlic has these large green sprouts and you’ll be using it raw or just quickly cooked, you’re better off removing the germ. It’s easy to do: Just cut the clove in half and use a paring knife or your fingernail to pry the germ out. (If you have a lot of cloves that are doing this, save them to plant out in your garden. These cloves are from my garden last year). Plant each clove separately and it will grow into a full garlic bulb by the beginning of winter.

 

 In the bowl for a whirl!

Scrape down the sides now and then.

Blend until nice a smooth.

Ready to EAT!!

Nutritional Information is based on 2 Tablespoons and does not include the Flatbread.



                    Nutritional Information Provided By NutriMirror.com



Pickled Eggs for Easter or Everyday

 



I originally posted this recipe for pickled eggs on my garden blog Thyme in a Bottle, last April. I thought I would post it here now that I have a blog devoted to my herbal cooking adventures.

Growing up on a turkey farm in Wisconsin we were never short on eggs. I am sure one of the reasons Mother made these eggs was because of the abundance we had. It has always been a family tradition to have these eggs on Easter morning for breakfast. 

I remember how excited I was as a child to wake up Easter morning, leaping from the bed trying to be the first one down the stairs to search for my Easter basket.  Sometimes it was in the old oven, sometimes under the sink or in the crawl space behind the stairway.  I don't remember all the hiding places now, but I do remember these EGGS! 

After finding our basket my Mother would bring out a canning jar filled to the brim with these eggs.  I remember the first sour bite of the egg, pungent from the spices and the cider vinegar she used.  I am sure that this is the reason I love the taste and smell of anything made with vinegar.

Easter Morning Pickled Eggs with Tarragon and Fig Balsamic Vinegar.

PRINTABLE RECIPE

**12 hard boiled eggs, cooled and peeled. 

In a small saucepan over moderate heat add:
1 cup Rice Wine Vinegar (you may use seasoned rice wine vinegar)
½ cup Water
2 tablespoons Pickling Spices
2 slices Sweet Onion, rings separated and cut in half
5 Black Pepper Corns
1 tablespoon FreshTarragon (if using dried tarragon, 1 teaspoon should be enough)
1 tablespoon of a good quality Balsamic Vinegar (I like to use a Fig Balsamic ; this will help to make the eggs a nice rich brown color and give a wonderful earthy flavor).

Simmer this mixture for a couple of minutes. Place the eggs in a sterilized canning jar, now pour your brine over the eggs.  Make sure the spices that end up at the bottom of the saucepan go in the jar too.  If your eggs are not completely covered with liquid, add some very hot water.  Cover tightly with a new clean lid and jar ring, cool and place in refrigerator.
 
These should be made one week ahead, depending on how tangy you would like them.  I have eaten them after only 24 hours and they are very good.  Serve these with a teaspoon or so of the brine poured over the egg and a nice piece of toasted whole grain bread for your Easter Breakfast.  These eggs are a wonderful addition to salads, especially a Nicoise Salad.

You may or may not need all of this brine, it all depends on the size of your eggs and the jar.  I used a wonderful old Norge one quart canning jar that my friend brought back from a trip she made to Norway.  The 12 small chicken eggs fit perfectly and had more than enough room.

** To make 12 perfect hard boiled eggs.  Use eggs that are not fresh; week old eggs will make better hard boiled eggs and will peel easier.  Place cold eggs in a saucepan with enough room to cover the eggs with water by at least one inch.  Add 1 teaspoon cider vinegar, bring eggs to a boil.  Turn off burner; if using an electric stove remove pan from burner.  Let sit for 20 minutes; drain and run cold water over eggs for a few minutes.  I also like to add ice cubes to the water and let them sit in the pan, until cold, about 30 minutes.  Now you can peel them and make your pickled eggs. They always turn out perfectly this way.

Pinto Bean Salad with Oregano Vinaigrette

Colorful, Pinto Bean Salad is full of flavor and texture.  Simple ingredients combined together make a perfect light lunch or side dish for poultry, fish or beef.  Add to a wrap sandwich and you have a satisfying meal full of healthy carbohydrates, protein, vitamins and minerals.

Pinto Bean Salad
Makes 3 ½ cups

PRINTABLE RECIPE 

1⅔ cups (276 grams) cooked Pinto Beans, if using canned no salt added rinsed and drained

½ cup (72 grams) Sweet Red Bell Pepper, diced

¼ cup (20 grams) green onion, sliced fine, include green tops

½ cup (70 grams) English or Persian Cucumber, unpeeled, diced

½ cup (140 grams) Red and Yellow Tomato Cherry Tomatoes cut in quarters

Combine all ingredients together in medium size bowl.  Add Oregano Vinaigrette (see recipe below) mix until combined,  serve or refrigerate until ready to serve.   (serving size 1/2 cup).

Fresh Mexican Oregano from the garden

Oregano Vinaigrette

⅛ Teaspoon Sea Salt

1 Teaspoon minced Garlic (1 clove)

¼ Teaspoon ground Cumin

1 Tablespoon fresh **Mexican Oregano, minced

¼ Teaspoon fresh Jalapeño Pepper, minced fine

2  Tablespoon Lime Juice or Apple Cider Vinegar

2 Tablespoons Extra Virgin Olive Oil

Zest from Lime

Fresh ground Black Pepper, to taste.

In a small bowl combine above ingredients. Mix until well blended and pour over the Pinto Bean mixture.

**Mexican Oregano (Lippia graveikebs) has an earthier, citrus flavor, but you may use whatever Oregano you have on hand. If you don't have fresh, use 1 teaspoon dried.

Serving size 1/2 cup

Nutritional information provided by NutriMirror

Celery Roses with Herb Cream Cheese

Yesterday was a cool, rainy day.  Today I awoke to clear skies and sunshine!  You never know what kind of weather you will have in Southern California. 

I decided to cut some fresh herbs from my garden and make something I have been thinking about for some time.  I had seen stuffed celery in an old cookbook I have that belonged to my mother.  The photo was of a tray of canapes from the late forties.  Many of the recipes were for things I would never make now, but this one for stuffed celery in the shape of a flower looked exactly like something I would like.  I gave it a try and this is what I came up with.  The directions said to make a cream cheese dip from a package and stuff the celery stalks.  Well, I don't use any packaged dip mixes, not with an herb garden right off my kitchen patio! 



 Begin with 6 or 8 washed and dried Ribs of Celery that have been cut all the same length.

Herb Cream Cheese

(Makes 16 tablespoons)

• 1 Tablespoon Fresh Parsley, minced
• 1 Tablespoon Fresh Chives, minced
• 1 Tablespoon Fresh Marjoram, minced
• 1 Teaspoon Fresh Thyme (lemon thyme if you have it)
• 1/2 Teaspoon Fresh Lemon Zest
• 1 Tablespoon Lemon Juice
• 1/4 Teaspoon Garlic Powder
• 1/8 Teaspoon  Sea Salt
• 4 ounces of Light Cream Cheese (50% less fat), at room temperature

Mix all ingredients together until smooth. Don't use a food processor for this or the cream cheese will turn green.  Spread cheese mixture on each rib of celery, making sure to clean the sides; do not overfill.  After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese.  Wipe the edges clean after you have them all formed together.  The more celery ribs you add the more your "flower" will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them.  Once you get all your stalks together, lay it down on a cutting board and carefully cut into 1 inch thick slices.  Clean you knife off after each cut.  Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut.  You can see by the top flower that it kept it's round shape, where as the lower flowers have a flat side to them.

I placed my "flowers" on a bed of Fresh Sorrel leaves and added a few Rosemary flowers for color.

Information is based on 1 Tablespoon Herbal Spread

Nutritional information provided by NutriMirror



1 Potato, 2 Potato, 3 Potato 4, Soup

“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”
John Tyler Pettee, 'Prayer and Potatoes

Potato soup is comfort food at it's best!  This version uses sweet potato, white potato, red potato and baking potatoes.  All of which are high in vitamins and minerals. 

 4 Potato Soup

Serves 6
¼ pound ham (or bacon) diced and browned
1 pound leeks, white part only, washed and chopped (about 3)

1 tablespoon all-purpose flour
4 ½ cups low-sodium chicken broth

2 cups russet potato, peeled and diced
2 cups red potato, peeled and diced
2 cups white boiling potato, peeled and diced

2 cups sweet potato (or yam) peeled and diced

1 teaspoon fresh thyme leaves

1 teaspoon nutmeg (freshly ground if possible)

¼ teaspoon ground pepper, (I used white)

2 tablespoons chopped fresh parsley

Additional chicken broth if needed

1.       In a small saucepan brown the ham, cool and set aside. If using bacon dice first then cook until crisp, drain on paper towels and set aside.

2.       In a large soup pot or dutch oven, saute the leeks using some of the chicken broth to “water sauté” until softened but not browned, about 15 minutes.  Add additional broth as needed to keep from sticking and browning.

3.       Add the flour and cook for 30 seconds.  Add the broth, fresh thyme leaves,  the potatoes and sweet potato.  Increase the heat to high and bring to a boil.  Reduce to a low simmer and cover.  Simmer until the potatoes are tender, about 30 minutes. Let cool slightly. 

4.       Place small amounts of soup in a blender, puree until smooth.  You may also use a hand blender such as Braun, which is what I do.  Be careful if using either method as it can squirt up and burn you or make a mess on the stove and you.

5.       Pour the soup back into the pan and add the nutmeg and white pepper.  Over very low heat, bring soup to a low simmer.

6.       Ladle soup into bowls and garnish with diced ham (or bacon) and chopped parsley.

 

Nutritional Information Provided by NutriMirror

Spiced Lavender Scented Citrus Salad, for Dessert

So many people are stuck inside this week with the catastrophic snow storms that has hit across the country.  I wanted to bring you all a little sunshine from California with a delicious Citrus Fruit Salad.  Most supermarkets carry citrus fruits year round. I hope you can make it to the store soon so you can bring a little sunshine home with you and make this salad.  It is really a refreshing, light, dessert. Enjoy!

Spiced Lavender Scented Citrus Salad
(recipes makes 4 servings)

¼ cup sugar (I used turbinado raw sugar)

½ cup water

1 star anise

3 whole cloves

3 whole allspice

⅛ teaspoon dried red pepper flakes

Lavender leaves and flowers (optional)

3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)

Combine the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar.  Add the star anise, whole cloves, whole allspice, dried red pepper flakes and lavender leaves if available.  Boil for 2 minutes, watching carefully so as not to burn.  Remove from heat and let cool.

Peel the citrus fruit, removing all the pith and seeds.  Cut into bite-size pieces and place in a glass bowl; pour spiced syrup over all, stir to mix. Cover tightly and refrigerate for several hours.  Serve in a clear bowl to show off the pretty colors.  Garnish with fresh lavender flowers.

I served mine on a pretty butterfly plate that was a gift from a friend. Wishing for spring to come soon so I can make this again when the butterflies arrive.

Nutritional information provided by NutriMirror.com



Afternoon Tea on the Patio for One

It was another warm, sunny day today. I had worked in the garden for several hours and was in need of a rest. I decided to make some toast and jam with a cup of hot tea.  I had made a promise to myself at the new year to always take a few minutes to make my table attractive, no matter how small my meal would be or how many people would be at my table. 

I brought out one of my white linen tablecloths  and napkins.






A treasured cup and saucer from a dear friend

Roses and lavender from the garden in an old vase

I sliced a couple of pieces of whole grain bread, topped it with some cream cheese and current jam; put the kettle on the stove while I picked some lavender and bergamot mint for the tea.

A Perfect Cup of Tea,

and a Perfect Ending to a Beautiful Day!

1½ ounces of Trader Joe's Artisan Whole Grain Bread (with millet, sunflower, barley, rye, triticale, oats, flax, rice and soybeans) 1½ teaspoons of Cream Cheese, 2 Tablespoons Currant Jam.

Nutritional Information Provided by NutriMirror 



Albondigas Soup, New Mexico Meatball Soup

In this soup from New Mexico, jalapeño-spiked meatballs (Albóndigas) are cooked in a rich beef broth.  My version is very flavorful, but for a heartier soup, add some cubed potatoes and cook them with the meatballs.

Albóndigas Soup

(New Mexico Meatball Soup)
PRINTABLE RECIPE 

2 medium Eggs

1 teaspoon Garlic Powder

1 ½ cups, chopped Onions

3 cloves of Garlic, minced

2 teaspoons dried Oregano

1½ teaspoons ground Coriander

1 teaspoon ground Cumin

1 teaspoon dried Red Pepper flakes

½ cup Sweet Red Pepper, diced

½ cup Sweet Yellow Pepper, diced

8¼ cups fat free Beef Broth, no salt added

2 cups whole Plum Tomatoes with juice, no salt added

1 to 2 teaspoons seeded, minced, fresh Jalapeño Pepper

½ teaspoon Black Pepper

¼ teaspoon Sea Salt

½ pound ground Beef, 95% lean

½ pound ground Pork

¼ cup raw Basmati Rice, white

½ teaspoon salt (optional)

Garnish with:

½ cup chopped Scallion, plus tops

½ cup Cilantro leaves, fresh

Avocado slices (optional)

1.       In an 8-quart soup or saucepan, add the ¼ cup beef broth, the onion, garlic, red and yellow peppers, ground cumin, and sauté stirring frequently, until the onion is golden, about 5 to 7 minutes. (By using the beef broth you have omitted the fat and calories you would have added by using a vegetable oil.  I use this method often when sautéing.)

2.       Add the remaining beef broth, tomatoes with their juice, dried oregano, 1 teaspoon of the coriander, ½ to 1 teaspoon of the jalapeño pepper, dried red pepper flakes, and ¼ teaspoon of the black pepper.  Increase the heat to high and bring to a boil.  Reduce the heat to low and simmer, partially covered, for 20 minutes.

3.       Meanwhile, in a large bowl, combine the beef, pork, rice, egg, sea salt, garlic powder, the remaining ½ teaspoon coriander, ½ to 1 teaspoon jalapeño pepper, and ¼ teaspoon black pepper.  Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is well mixed.  Shape the meatballs by scooping up a tablespoon of the mixture and rolling them into balls.

4.       Drop the meatballs into the simmering soup and stir gently to separate them.  Partially cover and simmer the soup for another 30 minutes, stirring occasionally.  There will be a lot of meatballs!  Makes 8 Servings, with approximately 5 meatballs per serving.

5.       Serve soup hot with a garnish of scallions, cilantro leaves and avocado slices, if desired.

This information has the optional sea salt in the sodium percentages, but not the Avocado.

Nutritional information provided by NutriMirror

Focaccia, Flat Bread with Onions and Rosemary

A wonderful recipe for a traditional Italian Focaccia.  I have added fresh rosemary which happens to be blooming now.  The added flowers makes for a pretty presentation.

Flat Bread with Onion Topping
(Focaccia Con Le Cipolle)

Nutritional information available below

1 envelope Active Dry Yeast (2 ¼teaspoons)
1 cup very warm Water
3 cups Unbleached All-Purpose Flour
7 tablespoons Olive Oil
2 teaspoons Sea Salt
1 medium-size Onion, very thinly sliced
2 tablespoons fresh Rosemary (in flower if possible)
Coarse Sea Salt (optional)

Preheat oven to 400° F.

1.   In a large bowl put ¾ cup of the warm water.  Sprinkle the yeast over the water and let set for 2 minutes.  Add 1 ½ cups of the flour.  Stir with a wooden spoon until mixed.  Turn out onto a lightly floured surface and knead for 8 to 10 minutes.  Shape into a ball.

2.   Dust the inside of a large bowl with flour; press dough into bowl.  Cover with a damp towel.  Let rise in a warm place, 1 ½ to 2 hours, or until doubled in volume. 

Hint: I heat my oven to just under 150° F.   Place the covered bowl in the oven and set the timer for 1 ½ hours.  This works very well on colder days.

3.   Punch down dough.  Add remaining 1 ½ cups of flour, remaining warm water, ¼ cup of the Olive Oil and the 2 teaspoons of Sea Salt.  Mix in using a wooden spoon or your hands.  Knead for 8 minutes or until dough feels smooth and elastic.   Let rise in warm place for about 1 ½ hours or until doubled in volume.

4.   Soak the sliced onion in cold water for 15 minutes; changing water 3 times.  Drain onions and dry with paper towels. 

5.   On a lightly floured surface roll the dough out using a rolling pin to about a 12 by 15 inch rectangle, about ¼ inch thick.  You may also make this in a 14 inch round if you would like to use a pizza stone for baking.  I have a few bricks I place in my oven and the rectangle works better for me.  You may also use a sheet pan to bake this on if you don’t have a baking stone.

6.   Transfer the dough to a wooden pizza peel or a flat sheet pan without a rim; which you have dusted with flour to prevent sticking.  Roughen dough by poling the surface with your fingertips, making small indentations that will hold the Olive Oil.  Spread the onions over, pressing in lightly.  Drizzle the remaining 3 tablespoons of the Olive Oil over.  Sprinkle with a little additional salt if desired, using a coarse salt.

7.   Bake in hot oven (400°) for 15 minutes, if ¼ inch thick, or 5 to 10 minutes longer if thicker.  Sprinkle with fresh Rosemary, cut into 18 pieces and sprinkle with Rosemary flowers if available.  Serve warm; do not refrigerate.

Nutritional Information Provided by NutriMirror

(the optional addition of coarse sea salt is not included in the sodium percentages here)

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

Thinly sliced beets are used in place of beef in this rendition of the Italian appetizer. You may use any assortment of beets.  I happened to pull these beauties from my garden yesterday. This recipe looks lovely with the heirloom golden, orange and candy cane beets you may find at your local farmers' market. I make this whenever I have an abundance of beets.

Click on photo to enlarge

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

• 12 2-inch beets, trimmed  
• 1 cup crumbled soft fresh goat cheese (about 5 ounces) see note
• 2 tablespoons minced shallot
• 1/3 cup unseasoned rice vinegar
• 1/3 cup chopped fresh mint
• 1/4 cup walnut oil or olive oil
• 1 1/2 teaspoons sugar
• 1/4 cup chopped fresh chives
• Sea salt and freshly ground black pepper

Preheat oven to 375°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light and dark colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 50 minutes. Cool on sheet. Peel beets by rubbing your hands over the skin while running under cool water. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)

Using cheese slicer, knife or mandoline, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Makes 6 servings.

Nutritional information is for one serving with vinaigrette, but does not include the cheese.  Click on the box to find out how your recipes fare using this fantastic FREE website.

Note: Try making this with different cheeses. I have made this with Feta  mixed with a little Italian Mascarpone cheese.  Another version is using a wonderful English Blue Stilton or Gorgonzola Cheese which I also mix with the mascarpone cheese. 

(Recipe courtesy of Bon Appetit Magazine April 2003 issue)