Potato Salad Re-Mix

Potato Salad Remix 2Happy post 4th of July Tuesday, everyone! I hope you all had a lovely holiday and spent the day/evening/weekend eating your face off, enjoying some brews, sitting by the pool and watching fireworks somewhere like I did.

Potato salad seems to be a staple at any summer BBQ. And don’t get me wrong, I love a good old fashioned potato salad, with eggs and pickles and whatever else is in there. I really have no idea… I’ve never made it. But this year, I decided to create a lighter, healthier version of potato salad to bring to my summer parties. A potato salad re-mix, if you will. I went to three different parties this weekend (not on the same day, that would be miserable, and besides, I am not that popular) and brought this salad to every single one of them. It was easy to make head of time and to transport. And it seemed to be a hit!

I didn’t get a lot of great pics, but hopefully what you see here will suffice. I’m also adding in a pic of me holding up a peppermint stick in a lemon by the pool. This was one of my favorite childhood treats to get at the fair. And now they sell them at the snack bar at our pool. Score! I may be the only person over the age of 12 buying them, but that’s neither here nor there. I also may be the only person over the age of 12 who says score. Did I really just say that? Score?! What? Annnyway… About that potato salad re-mix.

Lemon Peppermint Stick

Potato Salad Remix

 

POTATO SALAD RE-MIX

Ingredients:

  • 1 bag (about 2 lbs) of fingerling potatoes or other small waxy potatoes, cut into halves and quarters
  • About 2-3 cups of heirloom tomatoes, in varying sizes and colors, cut into halves and quarters
  • 1-2 cups of frozen peas, thawed
  • A heaping handful of fresh dill, chopped
  • Salt and pepper to taste

For the dressing:

  • 2 tbs of mayo (or veganaise, which I used and prefer)
  • 1 tbs of plain greek yogurt
  • About 1 tbs of dijon mustard seeds
  • Lemon juice and water to taste

Directions:

Put the potatoes in a large pot of salted water. Bring to a boil. Once water is boiling, cook potatoes for 8-10 minutes, until just soft. Be careful not to overcook the potatoes or else they will get too mushy. Once the potatoes are finished cooking, drain and set aside to cool. (I boiled my potatoes the night before and put them in the fridge overnight. I added them and the dressing to the rest of the ingredients right before leaving for each party.)

While your potatoes are cooking, this is a good time to cut your tomatoes. Combine tomatoes, peas, potatoes and dill in a large mixing bowl.

In a smaller mixing bowl, whisk together the mayo, greek yogurt, mustard seeds, lemon juice and water. Continue to add mustard, lemon juice and water as necessary. The dressing should not be too thick. It’s better to add more water than lemon juice if you need to thin it out otherwise it becomes too bitter.

Add the dressing to the tomatoes, peas, potatoes and dill a little at a time until your salad is the consistency that you want. I tried not to go too heavy on the dressing. Then add salt and pepper to taste. Add more dressing or dill as needed. And enjoy!

 

Recipe adapted from: A Food for Thought blog

 

 

 

WILD RICE WITH TOFU AND MISO DRESSING

wild rice and tofu

Friends. Allow me to introduce you to my FAVORITE recipe of 2013. What? We’re only 9 days into 2013? Eh. That’s neither here nor there. This recipe was freakin’ awesome. And I’ve only tried one other recipe so far this year. And I did not like it. So nevermind that the competition wasn’t steep. This recipe still rules.

My sister gave me the Sprouted Kitchen cookbook for Christmas, which in turned introduced me to their blog. The tagline is “a tastier take on whole foods,” which I love, especially in the new year, when you have a good excuse (not a resolution) to start fresh and get back to your roots. By roots I mean less processed foods. This is something I’m always trying to do– eat more whole foods. Sure, I keep the occasional Uncrustable or Healthy Choice frozen entree in my freezer for those days when I just can’t put the effort into healthy eating. But over the holidays I over indulged like it was nobody’s business. And I’m paying the price. I feel disgusting. So, it’s really important to me right now to kind of detox, eat less crap and GO RUNNING!

What I’m trying to say is that a tastier take on whole foods is something that’s really striking a chord with me at the moment. And the recipes in this book all look so good! I tried one last week that I can’t stop thinking about. I must confess the that recipe is not in the book, but I found it on the Sprouted Kitchen blog. It contains tofu, which I was nervous about because I’ve never successfully cooked tofu. I enjoy tofu, but I just suck at cooking it. But this time, it was a success! My first ever successful tofu adventure! How exciting!!! No? Hey, I was excited. Anywaaay. Sara from the Sprouted Kitchen gives good instructions for how to saute the tofu. Don’t be intimidated by some of the ingredients in this recipe, like white miso, which I had one heck of a time finding at Whole Foods (of all places). Tip: It’s in refrigerated section. Who knew. Anyway, the recipe was so yummy that you’ll want to make it again and again and will eventually use all of that miso and coconut oil you bought!

wild rice and tofu2

WILD RICE WITH TOFU AND MISO DRESSING

Ingredients:

  • 1/2 cup wild rice, cooked according to package instructions
  • 14 oz. block extra firm tofu
  • 2 tsp. coconut oil
  • 2 tsp. soy sauce or tamari
  • fresh ground pepper
  • 1 heaping cup thinly sliced carrots
  • 2-3 celery stalks, thinly sliced (this was my own addition)
  • 3/4 cup cooked, shelled, organic edamame
  • 3 Tbsp. toasted sesame seeds
  • Handful of Chopped Cilantro

For the Miso Dressing:

  • 2 tbsp. white miso
  • 2 tbsp. agave nectar or brown rice syrup (I had neither of these. So I used a few sprinkles of brown sugar.)
  • 1 tbsp. sesame oil
  • 2 1/2 tbsp. rice vinegar
  • 1 shallot, minced
  • Juice of half an Orange

Directions:

Cook the wild rice according to package directions. I did this and my rice seemed like it was burning. So I added more water about 3/4 of the way through cooking. What a difference it made! Saved my rice!

To cook the tofu, first you need to drain it and drain it well. Wrap the tofu between a few layers of paper towels, put something heavy on top so that the liquid is squeezed out, and set it aside to drain for 10-15 minutes. Once it is drained well, cut it into 1/2 cubes. I patted even more with the paper towels after I cut it.

Heat the coconut oil over medium high heat. Add the tofu and saute for about five minutes, turning it over and over in the pan. Sprinkle with soy sauce and cook for another few minutes until the edges are browned. Turn off heat and set aside. Whisk all of the dressing ingredients together.

In a large bowl, combine the rice, tofu, carrots, celery and edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss.

This can be served room temperature, chilled, or warm. I ate it warm the first time, and then room temperature the next day. It was so good!

Note: This was my first time cooking with coconut oil. When buying it, I didn’t know if I should get the expeller-pressed or not. I actually don’t even really know what that means. But the oil I bought was pressed… I think. When I opened it, it was hard, almost like wax from a candle. I was like what the…? But it actually was awesome to cook with. It didn’t burn off in the skillet like other oils will. I’ve cooked with it a few times since this recipe and have been really happy with the results.

recipe adapted from: the Sprouted Kitchen