52Weeks · Home Cooking · Quick Weeknight Recipes

Can I get

Three Cheese Swiss Chard

Mac & Cheese

mac_n_cheese

Sometimes it’s fun to be a bit indulgent, for example using three types of cheese to make mac & cheese.  I try to keep my dairy intake to a reasonable amount as I’m slightly lactose intolerant but sometimes have to just take a lactaid and enjoy the cheesiness of life!  In attempt to tease myself into thinking this dish is at all healthy, I added some swiss chard.  Regardless, it’s all 52weeksofcookings fault as they were the ones who posted a Mac and Cheese challenge – so totally blaming them for all the calories in this dish!

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This Mac&Cheese is so rich that we actually had leftovers for lunch the next day which is something that normally doesn’t happen.  I warmed everything back up on the stove, adding just a bit of olive oil as this dish did not need more diary.  Joe then topped his with Old Bay (shocker!) while I enjoyed mine as is.

Gluten Free · Quick Weeknight Recipes · Secret Recipe Club · Vegan

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

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 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

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Salad · Side Dish · Vegan

We Will Rock

Potato Beet Salad

Potato Beet Salad

Okay, I promise this will be the last beet recipe for the near future but when a coworker brought in a bag of beets from his local garden I couldn’t pass!  I decided to recreate a potato salad that I frequently have with Joe’s family, after asking his Aunt and Uncle to share their secret.  I had to make a few changes since I try to avoid mayo as much as possible, but that’s what Greek yogurt is for so wasn’t a problem at all.  The best part is this is one of those dishes were parts can be made in advance, in fact this dish tastes even better when it has time to sit and embrace all the flavors going on.

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This dish might be an interesting shade but it’s delicious, and probably one of the healthier picnic salads out there.  For a twist stuff the salad inside of a cabbage leaf for a different type of taco – one with all the crunch and half the guilt!

Salad

Our House

Potato Salad

This past week has been totally surreal and I feel like I need a week long vacation to recover from everything.  There were lows and highs and lots of people and even more food.  I now have a lot more respect for the ladies of the yellow rose who did an amazing job this past Thursday, and are just truly wonderful women.  One of these ladies did an amazing bruchetta and my new mission is to figure out who made it so that I can find out what was in it.  I promise that once I get the recipe I will share it because this was easily the best bruchetta I have ever had.  While I wasn’t allowed to bring a potluck to Thursday’s event I was able to bring something to the picnic potluck this past Saturday for Joe’s family.  I actually wound up bringing three items: Berry Basil Muffins, Strawberry Banana Bread, and my mom’s Potato Salad.  I have always taken her potato salad for granted, and it wasn’t until someone asked me for the recipe that I realized it wasn’t written down anywhere.  So to make sure that doesn’t happen I am sharing it with the internet so that I can insure it will always been around.

Ingredients: (serves 6-8)

  • 2.5 lbs white or butter potatoes, halved
  • 4 eggs, hard-boiled
  • 1 vidalia onion, chopped
  • 2 tbsp yellow mustard
  • 1/2 cup olive oil based mayo
  • 1 tbsp pickle juice
  • 1/2 tbsp paprika
Directions:
  1. Bring a large pot of water to a boil and add the potatoes.  Cook the potatoes until they are tender, then drain and rinse with cold water before placing in a large bowl.
  2. Add the eggs and onion to the potatoes then mix in the mustard, mayo, and pickle juice.  Season to taste with salt/pepper and if needed add more mustard/mayo to taste.  Add the paprika, stir and then cover.  Place in fridge to chill for at least two hours.  Serve and Enjoy!  
If it lasts that long this salad is also great the next day, just add some more paprika.  I have also been told that Old Bay also goes well with this but since I’m not a fan I can’t really comment.