Foodieobsessed's Blog


Warm German Potato salad

This has been a family favorite of mine for years. Originally got this from a fabulous Weight Watchers entertaining cookbook. I can’t say how “authentic” it is but I can say it is delicious! I am not a fan of mayonnaise based potato salad but this one is delicious and tangy and best of all involves BACON! Fabulous for a summer barbecue or side dish.

This is great warm or cold. I have also added a pound of blanched green beans to sneak in another veggie. Double the dressing if you do this!

German Potato Salad

2 pounds small red potatoes (bite sized or cut into bite size)
4 slices bacon
1/2 red onion (sliced)
1 tsp sugar
1 tbs bacon grease (saved from cooking bacon)
2 tbs red wine vinegar
1 tbs Dijon mustard
Salt and pepper to taste
—–
1. Cut bacon slices into small pieces and cook on medium low heat until crunchy. Place bacon on a paper towel and drain all but 1 tbs of bacon fat. Put pan back on heat.

2. Add onions to bacon pan, season liberally and cook for 5-10 minutes until tender.

3. While onions are cooking cover potatoes in cold water and 2 tsp of salt. Bring to a boil and cook until tender. Set aside (do not run under cold water).

4. In onion and bacon pan add sugar, vinegar, and mustard and whisk. Season with salt and pepper and toss with potatoes (make sure they are still warm when you do this)! There may be some dressing at bottom of the bowl but it will soak into the potatoes. Let set for at least 20 minutes before serving.

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Chicken and dumplings

Chicken and dumplings is comfort soul food for me. My Grandma made it in winter and I love to make it on any rainy day I can get away with. I have tried dozens of recipes for “homemade dumplings” and I have to say I keep coming back to bisquick. I don’t know if it is because it’s always how my Grandma made them or just my personal preference but I just love them!! I used the thyme and bay but also 1 tsp of Penzey’s bouquet garni herb mix. Feel free to add whatever herbs and spices you like!

If you are not worried about calories my Grandma was sinful and would top the dumplings with a few tablespoons of softened butter to make them absolutely rich and decadent!

Chicken and Dumplings
1 tsp olive oil
Salt and pepper to taste
2 chicken breasts
2 chicken thighs (skin removed)
1 cup carrots (cut into coins)
1/2 onion (diced)
1 cup celery (chopped)
4 garlic cloves (chopped)
2 russet potatoes (pealed and chopped)
1 tbs butter
1/2 cup white wine
1/4 cup flour
1 bay leaf
1 tsp thyme
6 cups chicken stock (homemade if you gave it or 2 cans of chicken broth and 1 can water)
1 cup frozen peas
Bisquick dumplings (recipe on the back of box)
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1. In a large Dutch oven heat olive oil on medium heat until hot. Season chicken with salt and pepper. Place chicken thighs and breasts in oil and brown on both sides.
2. Remove chicken from pan and add butter and vegetables. Season with salt and pepper. Cook 10-12 minute or until onions are translucent. Add chicken back to pan.
3. Dust flour over chicken and vegetables and cook 2-4 minutes. Add white wine and cook down until it is almost gone.
4. Add bay leaf, thyme, and broth and simmer 1-2 hours. Remove chicken and shred.
5. Assemble dumplings. Add chicken and frozen peas.
6. Make sure your broth is simmering (not boiling!). With a spoon drop in dumplings and cover for 10-15 minutes until dumplings are cooked.

*My picture below has some corn in it. I was out of plain peas and added a frozen veggie mix!

Enjoy!!

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Coconut Jungle Curry

While in a training in Sacramento recently I got a chance to visit Lemongrass restaurant and get take out.  The curry was delicious paired with brown rice. I ended up with their Jungle Vegetarian curry and this is my version minus the tofu and with a change of vegetables. You could use zucchini, broccoli, greens, spinach, or any kinds of vegetables you wanted. This is a great recipe to use up any left over vegetables in your bin!

This is a lot of chopping but it is well worth it! I use the microwave technique that I use when I make home fries to cut back on cooking time.  You want to season this dish as you go with salt, I would say between 1-2TSP throughout the process. I serve with hot white rice.

Spicy Jungle Curry

1 tbs oil

2 TBS Sweet curry powder (I use Penzeys)

1 tsp cayenne (we like it spicy!)

2 cups lite coconut milk

1 small onion, diced

2 small sweet potatoes, peeled cut into bite sized pieces

1 small can chickpeas, drained and rinsed

2 carrots, cut into bite sized rounds

2 cups cauliflower, cut into bite sized florets

1 cup frozen peas

1 cup scallions, chopped

1 lime, juice and zest

—-

1. In a microwave safe bowl place carrots and sweet potatoes with 1 tbs of water and season with salt. Cover with cling wrap. Microwave on high for five minutes or until potatoes and carrots are slightly tender.  Remove from bowl and set aside. Add cauliflower with 1 TBS of water and microwave for 5 minutes until tender (you can skip this step if you are not using cauliflower, if you try to cook the cauliflower completely in the curry the whole thing will taste only of cauliflower).

2.  In a large skillet heat oil over medium-high. You want it hot but not smoking. It is important to have your vegetables ready so that the spices do not burn. This will be quick because of the ground spices.

3. Place curry powder and cayenne into the oil. Let cook for about 30 seconds until fragrant (see why you don’t want the pan too hot?) immediatly add chopped onion and cook until soft. Add coconut milk, potatoes, chickpeas. Simmer for about 20 minutes until completely tender.

4. Add cauliflowerand peas, let simmer for about 5 minutes until combined and hot.  Serve over hot rice, top with scallions and lime juice and zest.


German Red Cabbage

German food is truly a favorite in our house. Hubs is very tied to his German background and as much as I gripe about it I enjoy a good night out at a German restaurant. Our favorite restaurant in Maryland (where the Hubs is from originally) is called the Old Stein Inn. They have the most amazing authentic German food. Including my personal favorite, Sauerbraten.

Hubs learned how to make his favorite German dishes and they are still some of my favorite flavors. This red cabbage recipe is a mixture of his and my own new added twists.

German Red Cabbage

1 tbs butter

1/2 large onion, diced

2 Granny Smith (or other tart) apples, peeled and diced

1 large head red cabbage, cored and sliced into strips

2 bay leaves

1 tsp caraway seeds

1 tbs salt

1 tsp pepper

1/2 tsp ground cinnamon

1 tsp dried thyme

1/2 cup red wine

1/2 cup red wine vinegar (or apple cider, whichever you have)

1 tbs honey (or to taste)

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1. Melt butter in a deep pan with a tight fitting lid. Add apples and onions and sautee for 3-5 minutes or until the onions are translucent. Add bay leaves, cinnamon, caraway seeds, thyme, salt and pepper.

2. Pile in the cabbage. It will look like too much (at least in my pot). Stir it in with the cooking apples and onions. Top with the wine, vinegar, and honey and put a lid on it.

3. Let simmer on low heat for 2-5 hours or until it has cooked way down. You may need to add water at some point during this because you do not want it to become dry.

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Serve with your favorite German meat and potatoes (or spaetzle).  I personally top this with tons of spicey mustard because I always have mustard on my cabbage (weird, I know!).