Posted by stella on 2005-07-25 16:08:59
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my grandma makes the best salad dressing ever, with red wine vinegar, water, salad oil or olive oil, sugar, salt, and pepper. she puts a couple of whole garlic cloves in the bottle, which is usually an old red wine vinegar bottle.
Posted by cackalackie on 2005-07-22 15:49:39
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I make it so many different ways. My traditional way is with mustard, mayo, and sweet pickle relish - and hard boiled egg chopped up.
Another way, I mentioned in the other thread. It's just diced new potatoes, shredded cheese, bacon bits, and ranch dressing! Yummy and oh so easy.
One European sort of way also uses new potatoes, but also scallions, and a mixture of creme fraiche (or sour cream), olive oil, red wine vinegar, and some wholegrain mustard. Mmm
This other way I did it recently was soooo good. You sprinkled salt, vinegar and onions over the warm potatoes and let it sit 30 minutes. Then you tossed it with a mixture of sour cream and mayo and a bit of cider vinegar, and fresh mint and green peas!
Posted by craftytricks on 2005-07-21 22:58:55
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I don't like mayo, so when I saw this recipe in Digs, I bookmarked it right away:
ingredients
1˝ lbs. waxy potatoes
2 Tbsp. red wine vinegar
1 tsp. wholegrain Dijon mustard
3 Tbsp. olive oil
1 Tbsp. fresh chives or scallions
1 Tbsp. fresh parsley
1 Tbsp. fresh basil
salt and pepper
serves 4
1 Wash and scrub the potatoes, then cut them into bite-size chunks. Pop them in a pot, and add water to cover. Sprinkle in a good amount of salt, and bring to a boil. Cook for about 10-15 minutes, depending upon how big you've chunked your potatoes; test after 10 minutes. The potatoes should be firm but completely cooked through when done; drain in a colander and set aside.
2 Meanwhile, chop up the herbs and mix up the dressing ingredients in a bowl. Toss with the potatoes, and add salt and pepper to taste. Let the whole mixture sit for at least an hour or so for the flavors to meld.
Posted by peanut on 2004-09-25 21:59:51
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awesome, maybe you'll post all the suggestions you get/ideas you have?
here's one of my favorite things to freeze. it's actually a lot better frozen and reheated than it is immediately:
puree of cauliflower soup
ingredients:
1 head of cauliflower
about 5 cups of GOOD chicken broth (preferably homemade, but the box stuff is ok)
four garlic cloves, crushed
paprika
cayanne
good olive oil (a couple of tablespoons)
white (or red wine) vinegar
parmesan cheese
you'll need a blender and two big pots for this incredibly simple and strangely sophisticated-tasting rescipe.
first, fill up one pot with water and about a 1/2 cup of vinegar. bring to a boil.
rinse the cauliflower and cut into bigish hunks. (veggie platter size.) drop the cauliflower into the boiling water. let it boil for about 5 min. drain.
bring the chicken stock to a simmer in the pot you used to boil the cauliflower. (no need to wash)
heat up about three tablespoons of olive oil in the other pot, add the crushed garlic and the cauliflower. browm the cauliflower lightly, adding a sprinkle of paprika and a sprinkle of cayanne. (you be the judge)
once the cauliflower is lightly browned and the stock is hot, add the stock to the cauliflower/garlic/oil mix. simmer the whole mess for ten to fifteen minutes, until the cauliflower is soft but not totally limp.
turn off the pot. add about a 1/2 cup of shredded parmasean and some black pepper. maybe salt. once the soup seems cool enough to make it work, puree the whole mess in the blender. adjust seasonings. YUM! I like to freeze this in sanwhich bags, and then let it defrost in the bag. You can serve it with a little float of olive oil on top, or more parm. or some chopped fresh parsley. it's very good. makes a decent lunch with a hunk of baguette and a piece of fruit. once you've made it it's totally easy to eyeball the proportions.
Posted by nicegirl512 on 2004-07-07 12:00:30
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Pasta salad is easy and fun! Mine is a sort of hodge-podge designed to minimize the dishes used and prep time. I have it down to a science:
In a bowl large enough to hold the end product, make a vinaigrette of 1 part olive oil*, 1 part red wine vinegar (about 1/3 cup of each is enough for a 6 serving pasta salad), garlic cloves put through the garlic press, and herbs according to your preference (basil, thyme, rosemary, Mrs. Dash, parsley, oregano).
Open, rinse, and drain three cans of beans. I usually do black beans, white beans, and kidney beans. Goya is best!
Add the beans to the vinaigrette, and let steep for a couple of hours. The beans need a long time to absorb the flavors, especially the garlic. If you wish, cut the corn off an ear of fresh corn into this mix.
Meanwhile, chop vegetable and put them in a steamer basket or metal colander, with the veggies needing the longest cook time at the bottom. I usually do (from bottom/first in to top/last in): zucchini and/or yellow crookneck squash, red and yellow bell pepper, green beans. I'm allergic to broccoli, but it's also a popular choice.
Put on a pot of water to boil. Throw some sundried tomatoes into the pot to soften. When the water comes to a boil, fish out the sundried tomatoes with a slotted spoon and put aside on the cutting board.
Pour in your pasta (I use Trader Joe's whole wheat penne, penne is the best shape for pasta salad I think, or farfalle, but it's hard to find that one in whole wheat). Put your steamer basket of vegetables on top and cover the veggies with a lid. Cook the pasta to al dente, about 8 minutes for the TJ's ww penne. While it's cooking, slice up the (now cooled) sundried tomatoes and add to the bowl. If the vegetables aren't cooked as well as you like, pour the hot pasta water over them to drain the pasta.
Add the pasta and veggies to the beans and vinaigrette and stir to coat everything with the vinaigrette. If you put in the pasta and veggies while they're still hot it helps cook the garlic slightly and take a little of the edge off (but I love garlic, so I don't care). Slice up and add some olives. If you wish, cube some feta or fresh mozarella and add after the mixture has cooled slightly.
This is best if it sits in the fridge overnight. In the morning, slice grape tomatoes in half and add them. You could also add some avocado in the morning--if you mix it in well, the vinegar should keep it from oxidizing. Bon Appetit!
*Tempting, but don't skimp on the olive oil. It's good for you, makes this a more filling dish, and mellows out the vinegar and garlic.
Posted by athena on 2005-10-07 11:53:29
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the easiest recipe is to cook them however you like (my mom boils them, but i think i'd roast them). slice them up. dress with olive oil, red wine vinegar, and chopped up raw garlic. this is a classic greek salad my mom made all the time (and still does). it's very yummy! obviously, you have to like garlic.
Posted by oh cecilia on 2005-07-28 18:47:44
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nakano's flavored rice wine vinegars and red wine vinegar with a little evoo are good low fat options...plus they are perfect for a summery taste. has anyone suggested feta yet? if not, FETA.
Posted by DevilDoll on 2005-06-19 21:45:36
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1 tbsp hot pepper flakes
1 cup parsley
buncha cucumber slices (about 1/2 a cucumber)
1 diced scallion
2 cups "bagged salad"
red wine vinegar
olive oil
pinch of salt & pepper
pinch of hot pico pepper
I eat a couple of these every week --- so, so yummy!!
Posted by nerf on 2005-06-01 23:31:28
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One I made recently on a spate of experimental cooking which went down well:
A thinly sliced pear, some baby spinach, rocket (I think it might be arugula in the US?), sliced brown mushrooms and toasted pine nuts.
The dressing was red wine vinegar, grapeseed oil, roasted mustard seeds and caraway seeds, bit of salt and pepper and some fresh orange juice. I'm afraid I can't remember the exact quantities I used. Sorry.
Posted by petiteone on 2005-06-01 11:59:50
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Here's one I throw together all the time -- romaine lettuce, roasted red peppers, roma tomatoes, feta cheese, olive oil and red wine vinegar dressing, and salt and pepper. You can also add cooked chicken or shrimp.
This one takes a little more effort to prepare -- spinach, radishes, carrots, black olives, green onions and cottage cheese dressing (cottage cheese, salad oil, cider vinegar, salt, dry mustard and a dash of Tabasco sauce)
I also like to mix together cucumbers, tomatoes, feta cheese, olive oil, a little lemon juice and salt and pepper.
Posted by sewpunk on 2005-06-22 12:50:49
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Mr. Knitz likes the same salad every night too, his "Big Salad." If I don't have fresh sprouts growing, he sulks. HE makes the dressing -- cause I don't do it "right" -- in the bottom of this ridiculous bowl, he has to have this HUGE bowl... then goes the lettuce, THEN the sprouts, otherwise the sprouts get all clumpy with the dressing, then carrots, onion, sunflower seeds, soy bacos and maybe some radish IF its cut small enough.... any other veg is strictly "UNder PROtest," as he phrases it...
Wow - Mr. Punk is the same exact way. Except it's cucumber not sprouts, and he gets fussy about certain tomatoes and the way they are chopped. Although he likes my fancy salads… he prefers the same boring stuff in the salad bowl. And he prefers store bought dressing to mine! The nerve of that guy!
I have been told that I am strange, but I usually eat my salads dry, (w/ no dressing - unless I make it - cause store bought is just so gross!) but I load em' up with cheese - so that's fat on my salad!
One of my favorite salads is baby spinach leaves with crazens, whatever nuts I have (usually walnuts, and I will toast them for a little bit), red onion and a good amount of bleu cheese.
I also love, romaine with shaved asiago and slices pears.
I also knock off the Cosi signature salad whenever I have pistachios. It is Spring Mix, chopped pears, pistachios, bleu cheese and red onion. (they serve it with red wine vinaigrette)... I think I got all the ingredients.
I also love a Boston lettuce, with drained Mandarin Oranges, candied almond slivers, small can of French's Fried Onions, a light amount of red onion. (I will make a light sweet dressing of oil, red wine vinegar, honey and a packet of Good seasonings Italian dressing spices, but I will add ground mustard to the mix.
Notice the trend here is red onion…. I love them in salads; I chop up half an onion at a time (very finely), and store what ever I don’t use in a glass jar in the fridge for the next few days worth of salads. The onion will keep for a few days.
