Tag Archives: vegetarian

Creamy Potato Salad

Well it’s 4th of July week and that means lots of barbecues, cookouts, parties, events, and summertime food!  The fact that the 4th is on Thursday this week kind of stinks unless you are one of those lucky folks who gets/takes Friday off (which I’m sad to say isn’t me). So this week I’ll be bringing you some great July 4th-friendly recipes, like this Creamy Potato Salad to get you in the mood for our delicious day off in celebration of our country’s independence.

Fingerling potatoes are boiled until nice and tender along with one egg which becomes perfectly hard-boiled.  A creamy mixture of sour cream (I used Greek yogurt instead), yellow mustard and light mayonaisse gives this salad a light consistency.  Fresh celery and red onion add bits of crunch and flavor to this salad which makes a great complement to your holiday burgers or dogs. If you’re looking for a simple, basic yet lighter potato salad without all the calories, give this a try. It’s even better the next day.

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The ingredients:

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Place a saucepan filled two-thirds with water over high heat; add egg, and cover. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

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Combine remaining ingredients in a medium bowl; add potatoes.

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Peel and coarsely chop egg; add to potatoes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:

Source:  Cooking Light Magazine

California-Style Bibimbap

I went to a Korean restaurant with my friends Jade and Scott a while back and, not knowing much about Korean food, couldn’t bring myself to eat anything other than chicken teriyaki.  I kept eyeballing Jade’s bibimbap because if it weren’t for the meat, this seemed like a dish I would totally be all over: rice, veggies, chili paste, egg, yum!  So when I came across this vegetarian version, California-Style Bibimbap, I stared in disbelief – could it be true?  I was all over it.

Bibimbap is a signature Korean dish usually made with beef but this version takes the beef out and instead uses spinach (or kale), peppers, and avocado.  The spinach and pepper are sautéed until the spinach is wilted and the pepper is slightly soft and spooned over fluffy jasmine rice (hello…a new fave, even if it is a dreaded white rice).  Fresh avocado is added and an egg (either fried or over-easy) tops the dish.  The whole bowl is then dressed with a sesame oil-soy sauce mixture and dotted (or splattered if you so incline) with hot and spicy sriracha.  I cannot even begin to tell you how obsessed with this dish I am.  I plan on making tons of (non-traditional) variations of this using broccoli, carrots, celery, bok choy, mushrooms, asparagus or chicken in the future.  I made this on Sunday, texted Jade a picture right away, and continued to eat it all day long.  It’s no wonder that I couldn’t get Hanson’s “MMMBop” out of my head all day.

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The ingredients (I forgot the avocado):

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Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.

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Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.

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Divide rice among 4 bowls and top with vegetable mixture and avocado.  Fry eggs in the same pan until done the way you like. Slide each egg into a bowl.

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Mix sesame oil and soy sauce and drizzle over bowls.

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Drizzle with Sriracha or sprinkle with togarashi.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Sunset Magazine

Tangy Coffee Barbecue Sauce

I realized the other day that I have a ton, I mean a ton, of recipes for barbecue sauce.  And yet I continue to buy chicken breasts but leave them in the freezer because who wants to eat plain old chicken breast?  It never occurs to me to pull out one of these recipes and actually make a barbecue sauce to add some pizzazz to baked or grilled chicken.  This past weekend when I was paging through my recipes, I kept stopping at these sauces and suddenly realized I already have the ingredients to make most of them, like this Tangy Coffee Barbecue Sauce.  Duh!  So long boring chicken!

Ketchup and coffee are the basis for this sauce which is simmered together with a little brown sugar, onion powder, garlic powder, and chili powder.  Black pepper, balsamic vinegar and soy sauce are added at the end to give it and even bigger zing.  Add it to chicken, pork, beef or even veggies for a little extra zip.  ‘Tis approaching barbecue season so don’t go and get one of those bottled preservative messes, make some scrumptious sauce of your own.  It’s cheaper and tastes so much better!

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The ingredients:

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Combine ketchup, coffee, brown sugar, onion powder, garlic powder, and chili powder in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.

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Remove from heat; stir in pepper, balsamic vinegar, and soy sauce.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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