So I whipped this one up yesterday and inhaled a bowl before heading to work. What deliciousness! I have a bunch of potatoes that have been growing in my cupboard from the past couple of CSA deliveries. I can’t seem to eat them fast enough! I figured it was time to try and use some of them, so I found a recipe for Potato Salad with Dill and Mustard. I love potato salad and I love dill, so I figured this would be a winner.
First off, let me tell you a secret: if you’re making potato salad, it’s way easier to steam the potatoes than it is to boil them! They don’t end up nearly as watery and it’s easier to tell when they’re just cooked enough. This will probably be the only way I cook potatoes from now on.
I did make a few modifications to the recipe. I wanted it to be a little healthier, so I only added half a cup of mayo and substituted plain yogurt for the other half cup. You might even get away with a whole cup of yogurt(maybe greek would be best) and no mayo. Also, I don’t eat relish, so I omitted that. The only mustard I had on hand was French’s Spicy mustard(which I love!) so I used that for the mustard.
The results: spectacular! It was creamy, slightly spicy, dilly, crunchy from the celery and onions…I want another bowl right now. It would go great with a big juicy burger! Another recipe to save for later!
Ok this one was a quick and easy one but I still wanted to write a short post about it so I can keep track of all the things I’ve made. When in doubt of what to do with something that may go bad soon, pickle it! My latest experiment….Pickled turnips! I don’t know if I’ve ever actually had a pickled turnip, but I love turnip and I love pickles, so it seems promising! I found the recipe for pickled turnips here.
Preparation was fairly simple- cut the turnip into matchsticks, slice garlic, beet, and put in a jar. Boil the remaining ingredients and pour over turnip, filling jar to the top. Done! It says they need to sit in the fridge for a week, so I won’t be able to taste test until next week. I can’t wait!
Yes, such a thing exists! Mexican street corn salad to be exact. Until last week, I had never even heard of such a thing, but let me tell you, it is AMAZING!
I received a bag of frozen corn in my CSA box the other week, so it was time to start looking at some frozen corn recipes. I could have easily just boiled it and put some butter on it, but where’s the fun in that? I needed a recipe…something with some real flavour! I started googling and this recipe for Mexican street corn salad caught my eye. Time to try something new!
On Monday night, I decided to make it. I was rushing around trying to get stuff ready for work and still had to go out to pick up my CSA box, but the recipe said it only took 15 minutes to make, so I figured I had enough time. The recipe said to cook the corn until it started to char. I didn’t think frozen watery corn would ever be able to char in a frying pan, but after about 10 minutes, it did start to get a nice brown colour to it. While the corn cooks, you mix together the rest of the ingredients, then dump the corn in, mix it all together, and you have Mexican street corn salad!
The verdict: two thumbs up! I used feta cheese in mine because I was too lazy to look for Cotija cheese at the store. It still turned out great! I also used pickled jalapenos, not fresh ones, and skipped the cilantro. The jalapenos and chili powder gave it just the right amount of heat and the feta added just enough flavour to make this corn salad delicious. If you’ve never tried Mexican street corn salad, I highly recommend it!
Ok so it’s not a disease haha! It just sounds like celiac, which makes me think of it. Celeriac, also known as celery root, came in my CSA box today and I was eager to try something new with it. I have already tried mashed celeriac and celeriac fries…it was time to try something different. Enter this recipe for Celery Root and Leek soup I found online. I’ve had two leeks in my fridge for probably two weeks now and was beginning to think I would end up throwing them out but then I found this recipe! I love when I can make use of everything that comes in my CSA box! I also like that the recipe only makes 2-4 servings, so I won’t have to eat soup for the next week.
The recipe was quick and easy(although apparently it required close supervision from my dog, who lay just outside the kitchen watching my every move!). For anyone that has never had celeriac, it’s texture is kind of like potato, but it has a subtle celery-like flavour. If you didn’t know any better, you’d probably assume it was potato leek soup I had made. Celeriac is also one of the ugliest vegetables I have ever seen! It’s not something you’d spot in the grocery store and think ooooh….what deliciousness could I make with that!? Still, if you’re looking for something with a little more flavour than potatoes, I suggest you try it some time.
In the end, I would call this recipe a success, definitely worth making again. It required minimal prep work and minimal attention once the leeks were cooked and the remaining ingredients were added and left to boil on the stove, all while I enjoyed a lovely phone call with my folks. Another night of fine dining for one!