Southern Mustard Greens

Apr 22, 2018 by

 

Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
 
Ingredients
  • 1 bag mustard greens (1lb) bag
  • 1 smoked ham hock
  • 1 onion
  • 1 chopped garlic clove
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
 
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those–like me–who didn’t grow up with it and don’t know it, potlikker is the “broth” in the pot from  cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

Southern Mustard Greens
 
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Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
Ingredients
  • 1 bag mustard greens (1 lb bag)
  • 1 smoked ham hock
  • 1 onion
  • 2 large cloves of garlic, chopped
  • 1 tsp celery seed
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
  • 1 tbsp chicken base
  • 1 box chicken broth
Instructions
  1. Put the smoked ham hock in the pot with 1 box of chicken broth. Add the minced onion, garlic, celery seeds, sugar, red pepper flakes and the chicken base. Cook on medium for about 15 minutes then add the mustard greens. This may look like a lot of greens, but these greens will cook down a lot. Cook for about 1 hour on medium. Check occasionally if you still have enough liquid in the pot, if not add some water or chicken broth. you do want plenty of potlikker,or also called pot liquor. For those--like me--who didn't grow up with it and don't know it, potlikker is the "broth" in the pot from the cooking of the greens.
  2. Take out the smoked ham hock and shred the meat, add back to the pot, and serve.

 

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Roasted Asparagus

Jun 26, 2016 by

 

Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes 🙂

Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.
    Roasted Asparagus
     
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    Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="?" src="https://s.w.org/images/core/emoji/2.3/svg/1f642.svg">
    Recipe type: vegetable
    Ingredients
    • 1 bunch of Asparagus
    • olive oil
    • cherry tomatoes
    • goat cheese or feta cheese
    • pepper
    • salt
    Instructions
    1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.

 

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Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
 
Preparation:
 
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

 

 

Sweet Potato Quiche Crust
 
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Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier ?
Ingredients
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • ½ Vidallia Sweet Onion
  • ½ cup 2% milk
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled
Instructions
  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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Green bean Casserole

Mar 28, 2016 by

Saw this Green Bean Casserole recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish, but it can be if you leave the half and half out and just use broth ;).

Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans.  Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
  2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  3. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
Green bean Casserole
 
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Saw this recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish but it can be if you leave the half and half out and just use broth ;). But for the holiday's I'd rater make this version except change the onion recipe these onions did not come out "crispy" I either have to make my own fried onions or use French's fried onions.
Author:
Recipe type: Dinner/Holiday
Cuisine: American
Serves: 6
Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F.
  2. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander.
  3. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  4. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
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Chipotle Guacomole

Mar 25, 2016 by

Chipotle posted their recipe for Guacamole. It’s so easy. I need to stop overthinking about the ingredients of those chain restaurants. Usually their dishes do not need a lot ingredients.

Ingredients:

  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • 1/4 cup purple onion (finely chopped)
  • 1/2 jalapeño, including seeds if you like it spicy (finely chopped)
  • 1/4 tsp kosher salt

Preparations:

Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.  Chop the cilantro and cut the avocado in half.

Remove the pit (carefully!)  Scoop the avocados and place in a medium bowl.

Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.  Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well.  Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.

Below is Chipotle’s video clip

 

Chipotle Guacomole
 
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Chipotle posted their recipe for Guacamole. It’s so easy. I need to stop overthinking about the ingredients of those chain restaurants. Usually their dishes do not need a lot ingredients.
Ingredients
  • 2 ripe avocados
  • 2 tsp lime juice
  • 2 tbsp cilantro (chopped)
  • ¼ cup purple onion (finely chopped)
  • ½ jalapeño, including seeds if you like it spicy (finely chopped)
  • ¼ tsp kosher salt
Instructions
  1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Chop the cilantro and cut the avocado in half.
  2. Remove the pit (carefully!) Scoop the avocados and place in a medium bowl.
  3. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
  4. Chop the jalapeño and the purple onion Fold in the remaining ingredients and mix well. Add the lime juice. Taste the guacamole (over and over) and adjust seasoning if necessary.

 

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Bok Choy

Aug 29, 2015 by

Bok Choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok Choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it’s totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don’t burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
Bok Choy
 
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Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
Author:
Recipe type: Side Dish Vegetable
Cuisine: Asian
Serves: 2
Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • ⅛ tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it's totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don't burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
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Green Bean Salad

May 25, 2015 by

A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.

Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

Green Bean Salad
 
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A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won't take you but 10 minutes to fix it. It always taste better the next day.
Author:
Recipe type: Side Dish
Cuisine: Universal
Serves: 6
Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

 

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Tomato Pie

May 22, 2015 by

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
 
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Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
Author:
Recipe type: Dinner/Side Dish
Cuisine: Universal
Serves: 8
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • ⅓ cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

Eggplant Parmesan
 
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First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about ½ hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

 

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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Celery Root Salad
 
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This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.
Author:
Recipe type: Side Dish/Appetizer
Cuisine: Dutch
Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.


 

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Pickled Purple Onion

					
Dec 23, 2014 by 


					
					


These Pickled Purple Onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.




Ingredients


    

  • 1 Purple onion
    • 

  • ½ cup sugar
    • 

  • ½ tsp sea salt
    • 

  • ½ tbsp cumin seeds
    • 

  • ½ cup red wine vinegar
    • 

  • ¼ cup water
    • 









Instructions


    

  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn off the heat and let it cool down. Store in the refrigerator.
    2. 





 
Pickeled Purple Onion
 
 
 
  
 Print 
 
 
 
 
Prep time
 
  
 
 
 
Cook time
 
  
 
 
 
Total time
 
  
 
 
 
 
 
These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.
 
 
Author: 
 
Recipe type: Condiment
 
Cuisine: American
 
 
 
Ingredients
 
     
  • 1 Purple onion
    •  
  • ½ cup sugar
    •  
  • ½ tsp sea salt
    •  
  • ½ tbsp cumin seeds
    •  
  • ½ cup red wine vinegar
    •  
  • ¼ cup water
    •  
 
 
 
 
Instructions
 
     
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn it off and let it cool down. Store in the refrigerator.
    2.  
 
 
  


 

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Sundried Tomatoes

					
Dec 21, 2014 by 


					
					


There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.




Ingredients


    

  • Roma Tomatoes
    • 

  • salt optional
    • 









Instructions


    

  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don’t forget to take out the seam in the middle to.
    2. 

  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.
    3. 





 
Sundried Tomatoes
 
 
 
  
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There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn't matter how you dry them you still call them Sundried tomatoes.
 
 
Author: 
 
Recipe type: Vegetable
 
Cuisine: Universal
 
 
 
Ingredients
 
     
  • Roma Tomatoes
    •  
  • salt optional
    •  
 
 
 
 
Instructions
 
     
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don't forget to take out the seam in the middle to.
    2.  
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.
    3.  
 
 
  


 

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