Archive for July, 2013

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Dijon Potato Salad

July 29, 2013

This is a fun alternative to traditional potato salad. It has a lot of flavor and can be made in advance, plus there is no mayonnaise. This means you are much less likely to make your friends sick at the next summer barbeque!  This is one of my new favorite summer sides.

You will need:

  • 3 lb red-skinned potatoes, sliced into 1/4-inch slices
  • 1/4 c chicken stock
  • 1/4 c dry white wine
  • 1/3 c white wine vinegar
  • 3 T Dijon mustard
  • 1/2 c olive oil
  • 5 T fresh chives, chopped

20130704 Dijon Potato Salad

Then you will…

  1. Place the potatoes in a large pot. Cover with cold water. Season with salt.
  2. Bring the water to a boil and reduce to a simmer until the potatoes are tender when pierced with a fork (about 8-10 minutes).
  3. Drain the potatoes and return them to the cooking pot.
  4. Toss with the chicken stock and white wine. Let sit 5 minutes, tossing once in the middle.
  5. In a small bowl, whisk together the vinegar, mustard, and olive oil. Season with salt and pepper.
  6. Toss with the potatoes. Stir in the chives.
  7. Allow to sit for at least 30 minutes, although two hours is even better. If chilling for more than 30 minutes, feel free to refrigerate the potato salad while doing so.
  8. Stir occasionally to ensure all the delicious liquids are soaked up.
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Reese’s Pieces Cookies

July 22, 2013

Reese’s pieces are one of my favorite candies. These soft, chewy cookies are an addictive way to use Reese’s pieces that next time you have some lying around — assuming you don’t munch on all the candy first!

You will need:

  • 1 c whole wheat flour
  • 1 1/4 c all-purpose flour
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/2 t salt
  • 3/4 c (1 1/2 sticks) unsalted butter, melted
  • 3/4 c brown sugar
  • 1/2 c sugar
  • 1 large egg + 1 egg yolk
  • 1 1/2 t vanilla extract
  • 1/2 t almond extract
  • 1 c Reese’s Pieces

20130609 Reeses Pieces Cookies

Then you will…

  1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon and salt. Stir to mix well.
  2. In a medium mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
  3. Whisk the egg plus the egg yolk into the butter mixture.
  4. Whisk the vanilla and almond extracts into the butter mixture too.
  5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft.
  6. Stir in the Reese’s Pieces. Cover the dough and chill for at least 2 hours.
  7. Remove the dough out of the refrigerator and allow to sit at room temperature for 10 minutes before baking.
  8. Preheat you oven to 325 degrees. Line two baking sheets with parchment paper.
  9. Roll the dough into small balls of about 3 tablespoons of dough each. Leave about 3 inches between each ball of dough to avoid them running into each other.
  10. Bake the cookies for 11-12 minutes. The cookies will look soft and underbaked. Don’t worry! They will keep baking on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
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Green Bean Potato Salad

July 17, 2013

Warm potato salads always remind me of Germany. I like that this one has green beans and tomatoes to go with its creamy sauce.

20130609 Green Bean Potato Salad

You will need:

  • 1 lb small red bliss potatoes, cut into 1-inch pieces
  • 1/2 lb green beans, trimmed
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 small red onion, finely chopped
  • 5 T olive oil
  • 2 T Greek yogurt
  • 2 T tarragon vinegar
  • 1 T white wine
  • 1/2 t salt
  • 1/2 t ground pepper

Then you will…

  1. Put the potatoes into a large pot and cover with cold water. Bring to a boil and lower the heat to a simmer. Allow to cook until the potatoes are tender, about 10 minutes.
  2. Drain the potatoes and allow to cool to room temperature.
  3. Bring a medium saucepan of water to a boil. Add the beans and cook one minute. Drain and rinse with cold water to stop the beans from cooking.
  4. In a large serving bowl, toss the potatoes with the beans, tomatoes and onion.
  5. In a small bowl, combine the olive oil, yogurt, vinegar, wine, salt and pepper. Whisk with a fork until well mixed.
  6. Toss the salad with the dressing and allow to sit for at least twenty minutes, stirring occasionally. This will allow the potatoes to soak up some of the dressing before serving.
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Lemon Tarragon Yogurt Chicken

July 8, 2013

This is a great summer dinner dish. It would go great with some couscous or rice to soak up the yummy sauce.

You will need:

  • 2 T butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 c chicken stock
  • 1 c dry white wine
  • 6 oz Greek yogurt
  • 1 lemon, juiced
  • 1 t dried tarragon
  • 1 lb chicken breast, cut into 2-inch pieces
  • 1/4 c flour
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil

Then you will…

  1. Melt the butter in a medium saucepan.
  2. Saute the onion and garlic over medium-low heat, stirring occasionally, for about 5-8 minutes.
  3. Add the chicken stock and wine and bring to a simmer. Allow to reduce by half.
  4. Stir in the yogurt, lemon juice and tarragon. Remove from heat.
  5. Combine the flour, salt and pepper in a large ziplock bag. Toss the chicken until coated.
  6. Heat olive oil in a large nonstick skillet. Add the chicken and saute until browned and cooked through, about 5-10 minutes.
  7. Pour the sauce over the chicken, and stir to pick up all the browned bits from the bottom of the pan.
  8. Simmer for about 5 minutes. Serve hot!

20130609 Lemon Tarragon Chicken 02

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Blueberry Rhubarb Crisp

July 3, 2013

I LOVE RHUBARB. One of my earliest memories is of sitting on my grandmother’s kitchen counter, eating fresh rhubarb, in the summer. It is actually a vegetable, but in the U.S. most people use it like a fruit. I like how tart it is, since it pairs well with berries for compotes and pies. This crisp is very easy to pull together and is de-lic-ious!

20130602 Blue Rhubarb Crisp

You will need:

  • 1/3 c + 1/2 c sugar, divided
  • 2 T + 3/4 c whole wheat flour
  • 1 pint fresh or frozen blueberries
  • 3 c cut fresh or frozen rhubarb, in 1/2-inch pieces
  • 1/3 c walnuts
  • 1/4 c brown sugar
  • 2 T cinnamon
  • 6 T cold butter, cut into cubes

Then you will…

  1. Preheat oven to 350. Lightly grease a 9×9-inch baking dish with 3-4 inch high sides.
  2. In a medium bowl, mix together 1/3 c of the sugar with 2 T of the flour.
  3. Stir in the blueberries and rhubarb. Mix to coat.
  4. Spread into the prepared baking dish.
  5. In a food processor, combine the walnuts with the remaining sugar, flour, brown sugar and cinnamon.
  6. Add the butter and pulse until well integrated.
  7. Sprinkle the topping on the fruit mixture.
  8. Bake 45-55 minutes or until the top is golden and crisp.
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