German potato salad

Once and for all I knew sooner or later I was going to make German Potato Salad.  I just had to be in the right frame of mind and felt a craving for it.  I was planning on making some barbeque chicken tonight's dinner so what a great side dish this will be..   

I had a large bag of potatoes that needed to be used before they would start going bad and I had all the other ingredients necessary so here's my adaptation of an allrecipes.com recipe.  Enjoy!

I Adapted the recipe to our liking from allrecipes.com

Ingredients

• 3 cups diced peeled potatoes
• 4 slices bacon(cut in pieces to cook quicker)
• 1 small onion, diced(I grated the onion)
• 1/4 cup white vinegar
• 2 tablespoons water

2 tablespoons sugar 

• 1 teaspoon salt
• pinch of black pepper
• 1 tablespoon chopped fresh parsley(I used  1/2 tsp. dried parsley)

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Salt water and Bring to a boil and cook  until easily pierced with a fork. Drain, and set aside to cool.
2. 
   
3. Place the bacon in a large Dutch oven over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside
4. .
5. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

If you like Veggies then you'll love :Sauteed Vegetables over pasta:

I had lots of fresh veggies in my refrigerator and I’ve been outside tidying my garden so today was the day to make  a dish created for those of you who love vegetables..I remember my mom making something on this order but I thought if I changed it a bit and added a few different herbs and tweaked it a bit maybe it would work well over pasta..and it certainly did.   Tomorrow I'll have it with some Italian bread since there are will be leftovers..

Most days my guy prefers non leftover meals but I like this leftover for sure....Happy Cooking!

I served it over Fettuccine.but you can also serve it with some fresh Italian Bread or Roll 3/27/13

Nothing like fresh vegetables and herbs.

Started to cook..Remember don't overcook!

Tomatoes and broth added.

1/4 olive oil
1/2 thickly chopped red pepper
1/2 thickly chopped yellow pepper
1/2 thickly chopped orange pepper
1 medium onion chopped coarsely
3 cloves garlic chopped coarsely
1 stalk celery chopped coarsely
1/2 cup baby carrots chopped
1 small red potato (skin left on)optional**** if putting it 

On pasta 
1 small squash(washed,seeded and cut in thick pieces
1zucchini(washed, seeded and cut in thick pieces
6 basil leaves cut
1 large sprig parsley
1 sprig thyme
1 tsp. salt
1/4 tsp. red pepper
1 14.5 oz. diced tomatoes, juice and all
1 14. 5oz. can vegetable or chicken broth..
2 tablespoons cornstarch
Top with some grated Italian cheese

In a large stockpot add olive oil and cut vegetables except for the zucchini and squash. Set them aside... Cook over medium heat until vegetables start to slightly brown.  Turn down heat and cover slightly..Cook until slightly tender. Do not overcook! Add tomatoes and juice and let simmer for 15 to 20 minutes...After they have simmered add vegetable or chicken broth and cook for another 15 to 20 minutes..While the vegetables are cooking take 2 tablespoons cornstarch and put in a small bowl, add two tablespoons of broth from above..Stir until cornstarch is thinned...Add slowly to mixture and it should thicken slightly..  Serve over pasta
1 tsp.

Tortellini, meatballs and veggie soup

Soups on!

You’re going to enjoy this easy and delicious soup recipe.

Meatballs

1/2 lb. ground beef

1/4 c breadcrumbs 

1/4 cup Pecorino Romano Cheese

Salt and pepper

While wetting your hands with cold water Mix together and form into mini meatballs 

***Note:Place directly into heated soup.

2 large containers organic beef or chicken broth

1 pkg. cheese or herb chicken tortellini 

1/2 cup diced carrots 

1/2 cup diced celery

1/2 cup diced onions

1/2 cup chopped spinach

Pecorino Romano Cheese to garnish 

I’m a medium size Dutch oven place a few tablespoons of olive oil.  Add celery, carrots and onions and sauté until onion is translucent.  Add chicken broth. *** Bring to a boil and add mini meatballs .  Allow to simmer for 20 minutes.  Add tortellini and spinach and cook until tortellini are tender.  Approximately 10 additional minutes.

Top will a little grated cheese and serve.  Enjoy!

Enjoy!

Hamburger gravy over pierogies

Instead of making hamburgs make hamburger gravy.  When mom didn't know what to make this was always a hit.  Instead of making actual hamburgers she would while frying the beef break it up with a wooden spoon in small pieces as you would when making chili. We really liked it and often mom would serve it over bread for a quick meal.  It's really good and if you haven't tried something like this I think your family would like it and it sure is a quick meal when you don't know what to make and everyone is hungry.  Serve it with some buttered corn and the kids will be happy. Today I served it over pierogies.  Tasty!



1 lb. ground beef fried and broken in small pieces while frying

1 medium onion grated fine or chopped thin

2 T. Canola or olive oil

Salt and pepper to taste

2 cups water
12 potato cheese pierogies

In a medium size pan place oil add beef ,onion, salt and pepper.  Fry slowly until meat browns and is slightly crispy so as to make a nice gravy with some color. Add water and bring to a boil over medium heat.

 While you are doing that in a small dish place 3 to 4 T flour (I prefer Wondra it is pre-sifted) and about 1/4 cup water. Whisk until smooth  add to beef mixture. Stir constantly until it starts to thicken.  Serve over cooked pierogies or bread.   Enjoy! 

Happy Cooking from my kitchen to yours,

Enjoy this great Spinach Tart (Pie)

When I saw this recipe in my People Magazine I thought if Paul likes this I will too!  I loved the Beatles and grew up when their music was hot and all my friends and I liked Paul the best. We fussed over how cute he was being a typical teenager.  Paul is still going strong after many years and his talent shines through all his hardships and challenges.

I let it set for about 5 minutes and then sliced it.  A perfect slice!  5/6/12

Now to get to this Spinach Tart.. The article I read implies he is a vegetarian and this recipe comes from his vegetarian cookbook.

  I really enjoy meatless meals so this was a definite recipe I had to include in my meatless recipe collection.

Ok Now down to business.   Here's the recipe that I adapted to our liking. Look at the finished tart! Perfect look and served with a salad makes a nice meal or brunch addition. 

Happy Baking and Cooking from my kitchen to yours,
 

 

Paul McCartney’s Spinach Tart  4/16/12 (People’s Magazine)

9 inch tart pan, lined with pie dough (I used refrigerated pie crust)

9 oz. baby spinach (fresh)

4 tablespoons butter

1 onion finely chopped

*2 heaping cups grated cheddar cheese

2 whole eggs plus 2 yolks

*2/3 cup heavy cream

1 tsp Dijon mustard

salt and pepper

Preheat oven to 400 degrees.  Place lined tart in oven.  Bake for 10 to 15 minutes

Gently cook spinach with half the butter, until wilted (I broke the spinach in pieces and removed stems)

Drain and chop finely

Heat rest of butter, and cook onions until soft. 

Spread spinach and onion over bottom of crust.

In processor, pulse cheese, eggs, cream and mustard and seasoning.  Pour over spinach and onion and return to oven.  Bake for 20 to 25 minutes.  Turn oven off and leave in oven for 5 minutes.  Then serve.

**Note: I’m thinking you could use drained frozen chopped spinach

**I used packaged cheddar cheese

** I substituted half and half for heavy cream