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This is for [livejournal.com profile] meridiansky , but I figured other folks might like it too.  It's a good summery potato salad recipe that has no icky maoynnaise (it's vegan, in fact) so it can sit out for a while and not run the risk food poisoning.  I know it isn't really summer (or even spring--we got 2 inches of snow last night) here on the East coast, but she's on the west coast and I'm trying to will spring into being over here!

Gretchen's Dad's Potato Salad:
(written out by Gretchen)

1 1/2 - 2 lbs red potato
1/2 cup diced celery
1/2 cup chopped onion (purple is best)
1/3 cup sushi rice vinegar
2 Tbsp. minced fresh dill weed (or equivalent dry dill weed)
1 1/2 Tbsp. olive oil
1/4 tsp. salt
2 cloves garlic, minced

Cook potatoes in lightly salted water until almost soft, approx. 20 minutes.  Rinse and cool, dice.  Put potato, celery, and onion together in a large bowl.  Mix remaining ingredients, pour over potato mixture, stir and chill. 

It's best to make this several hours in advance.  I find that the flavors are much better mixed almost a day later, although I've been known to make it in the morning for an afternoon or evening picnic and as long as you stir it occasionally as it cools the flavors are well mixed by the time you need it.

Not a post?

Jul. 7th, 2007 07:20 pm
pantshead: (Default)
I haven't posted much recently because I feel like we're sort of in suspension waiting for a bunch of wedding things, and trying to do apartment stuff in the meantime, none of which is exciting to anyone other than us...

But here's a recipe from [livejournal.com profile] lcys8. I haven't tried it, but it sounds nice and summery.

strawberries cut up (with some mushed for juice)
balsamic vinegar (to mix with strawberry juice and berries)
basil (fresh)
cut up mozzarella cheese
cut up tomatoes (I like either cut up regular or cherry tomatoes)
-add all together and serve with a roll. eat as a salad or stuff the roll for a sandwich.
pantshead: (Default)
Because I didn't have time this morning to post them both.  This one's sort of for [personal profile] woobat, because it has beets in it.  But I was wrong about the name--it's "Russian Cabbage Borscht," from the revised edition of the Moosewood Cookbook, by Mollie Katzen.

pantshead: (Default)
This one's for [profile] detachablepants....and anyone else who wants some tasty minestrone.  Recipe taken (though not verbatim) from Katzen's Moosewood Cookbook (the revised edition).


Re-posted because I'm too dumb to use the Rich Text editor.
pantshead: (Default)
Recipe time! Happy birthday to [livejournal.com profile] woobat, but enjoyment to all! (I hope, at least).

Tasty Spinach Pie )

Bonus points for a ring mold! )

EDIT: lj markup changed so that the second link actually shows you the second recipe. D'oh!
pantshead: (Default)
Chili recipe! We actually just made this last night. Maybe I'll remember to bring in the cornbread recipe, too!

Chili recipe hiding here... )

Apart from good food, life continues much as before. There is still a large hole in the ceiling of our bathroom (see my post of 2 1/2 weeks ago re: exploding pipes and general suckage), but the PoC called the management company again today. The one employee threatened to kill the other employee over not having fixed it already. I'm going to take this as a sign of progress.

We're putting in two shows at the same time in two different theatres.

I'm not sure yet what the alternate-me's are doing, but I'll let you know if it turns out to be interesting.
pantshead: (Default)
My Freshmen, that is. I mean, I know they're all actors and dancers and what-not, and have probably been on diets since they were 13 years old, but still...

(For those who don't know, I teach/supervise a crew of freshmen who have to hang and focus lights for their "crew" assignment. I'm also teaching a portion of the Intro to Stagecraft class, which means I get some lecture experience. Yay! I've done two so far, and they've gone okay. No one has fallen asleep yet...)

In celebration of not being on any sort of diet, I present:

Christmas Soup! (or, as the PoC calls it, Giftmas Shoup...)

cook 3/4 cup dry rice ahead of time
1 pound frozen spinach
1 small onion, chopped
1-3 cloves garlic, chopped
3-4 cups vegetable broth (or water with a bouillon cube)
1 red bell pepper, chopped
1-2 Tbsp butter
1-2 tsp lemon juice (can be from a bottle)
sour cream for topping

Fry the onion and garlic in the butter. Stir frequently until the butter starts to brown and the onions are pretty soft.
Add broth, spinach, and cooked rice. (I usually forget to defrost the spinach, and put it in frozen)
Let the mixture boil/defrost, then simmer 20-30 minutes.
Stir in lemon juice and bell pepper.
Simmer another 15-20 minutes.
Serve hot, with lots of sour cream on top or stirred in, as you prefer.

Really, the point of this soup is to eat sour cream. (Without sour cream, it's a nice, mild soup...but the point is the sour cream. My mother likes it with yogurt. I don't entirely disagree.)

Speaking of soup, I should go home...but that involves overcoming the inertia that's holding me in my chair. I'm tired from a long day, and looking at about 3 weeks of work without a day off. (That might be an exaggeration...there might be 1 or 2 days when I won't have to come in to work.) And yet I don't feel like leaving...
pantshead: (Default)
This is sort of for [livejournal.com profile] stealthmuffin, but others might like it too.

1 butternut squash, peeled, gutted, and cut into chunks
1 onion, chopped
1 carrot, chopped
1 cube vegetable bouillon
~3/4 c. milk
salt and pepper to taste

Put the squash, onion, carrot, and bouillon in a pot with just enough water to cover them.
Boil until soft. (20 minutes, or so)
Blenderize contents of pot until very smooth. (You might need to dip out some of the water with a ladle to make it fit in the blender, but save it to add back in.)
Pour contents of blender back into pot.
Turn heat back on low, and stir in milk. Salt and pepper to taste. (We use ~2tsp salt and 1/4tsp pepper. Depends on the size of the squash.)
Serve hot, preferably with tasty bread.

Works with an immersion blender too, but if you're not careful, you'll turn your kitchen orange.
Milk could probably be omitted outright, but I'd be leery of using soymilk in its place.

More to come soon.

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