Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
I have long held a fascination for the Amish, or horse and buggy people as they are lovingly referred to. I have lived near Horse and Buggy country in Southern Ontario, where you often saw them trotting along the road and a beware of horse and buggy sign was very common on the roadways.
I am not sure what it is that fascinates me. The slower, unsophisticated lifestyle? Perhaps. The way they eschew all things modern? Perhaps also . . . but I am not so naïve as to think I could ever live that way.
.jpg "Amish Potato Salad")
I like many of my modern conveniences far too much, and I don't think I would like having to wear a dress and cap all of the time.
The food however? I could easily cope with that. They are incredibly good cooks. I have been collecting Amish recipes and cookbooks since the 1980's.
I think the horse and buggy people I lived near in Canada actually were old order Mennonites, but they are very similar to be honest.
.jpg "Amish Potato Salad")
I remember going to a farmer's market in Kitchener/Waterloo back in the early 1980's. There were lots of Mennonites who had stalls, selling some of the nicest preserves, meats, produce, baked goods and crafts you could ever want to purchase.
There was also a Mennonite restaurant in the Saint Jacob's area we loved to eat at called Anna Mae's. Best food ever I have eaten! Ever.
I also used to buy fabulous produce, meats, etc. at the 401 flea market in the 1990's Again from Mennonites.
With that in mind I wanted to try a different potato salad this weekend, a traditional Amish Potato Salad with eggs. I found a recipe in a book I have entitled The Amish Cook, Recollections and Recipes from an Old Order Amish Family, by Elizabeth Coblentz.
Every recipe I have made from this book has always been delicious, and this salad was no exception. I was a bit concerned it might be too sweet, but it was just perfect!
Creamy, crunchy, with just the right amount of egg and celery.
.jpg "Amish Potato Salad")
WHAT YOU NEED TO MAKE AMISH POTATO SALAD
There are actually two aspects to this recipe. The salad itself, but also the cooked dressing that you prepare ahead of time to make the salad.
Don't worry if you don't want to or haven't got the time to make the cooked dressing. You can use Miracle Whip or even mayonnaise in it's place.
.jpg "Amish Potato Salad")
For the Salad Dressing:
- 1 large free range egg
- 1 cup (240ml) water plus 1 TBS
- 2/3 cup (82.5 g) plain, all purpose flour
- 2 tsp dry mustard powder
- 2/3 cup (126.5 g) fine granulated sugar
- 1/2 cup (120ml) cider vinegar
- 3/4 cup (180ml) salad oil (I use light olive oil)
- 1 TBS lemon juice
For the salad:
- 4 hard boiled eggs, cooled
- 3 cups cooked, diced and chilled potatoes (with or without skins on)
- 1/4 cup (55g) of salad dressing or Miracle Whip
- 1 1/2 tsp American style prepared mustard
- 2 TBS cider vinegar
- 1/4 small onion, chopped fine
- 3/4 cup (150g) sugar
- 1 tsp salt
- black pepper to taste
- 2 stalks celery, chopped
- 2 TBS milk
I like to make the cooked salad dressing a day ahead of time, if I am using it, so that it is nicely chilled when it comes to putting everything together. New potatoes are best when it comes to making potato salad as they hold their shape better.
You can add a bit of vinegar to the cooking water when you are boiling them. This will also help them to hold their shape. I prefer my potatoes peeled in this type of salad.
By the American style mustard called for here, I mean the bright yellow mustard. You can also use Dijon. I did, and its fine. Not as harsh or vinegary and with a bit of a zip.
You can use finely chopped spring onions instead of regular onion for a milder taste and more color.
I always de-string my celery. Just grab the strings with the side of a knife and gently pull down the length of the stalk. Easy peasy I don't like string on my celery.
.jpg "Amish Potato Salad")
HOW TO MAKE AMISH POTATO SALAD
Make the dressing a day ahead. It will keep for many weeks in the refrigerator. In a small bowl, lightly beat the egg with the 1 TBS of water.
Mix the flour, mustard and sugar together in a saucepan, eliminating any lumps. Whisk in the remaining water, oil, lemon juice and vinegar. Heat over medium high heat for one minute, stirring constantly. The mixture will be quite thick.
Add a bit of the hot mixture to the beaten egg to temper it and then return the whole lot to the saucepan. Cook for one minutes longer, until it has the consistency of mashed potatoes and is slightly off white in color.
Remove from the heat, cover with wax paper and cool completely. Store in a covered jar in the refrigerator.
Peel the eggs and mash them in a large bowl using a potato masher. Add the potatoes, salad dressing, mustard, vinegar, onion, sugar, salt, celery and milk. Mix everything together well. The salad will be moist, but it will absorb some of the dressing upon standing.
Store covered and in the refrigerator for 3 to 4 days.
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If you are fond of boiled eggs or celery, by all means add more. Some people like to add diced sweet pickles, or pickle relish. I have never been fond of pickles in my potato salad, but I do like egg.
I will often garnish the top with sliced boiled egg and a sprinkle of sweet paprika, or parsley, or both!
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We really love our potato salads in my family. I often make them in summer when we are eating lighter, outdoor type of food. They keep for several days and go with just about anything.
Some of my favorite potato salad recipes are:
DILL POTATO SALAD - You make your own creamy mayonnaise for this salad. Homemade mayonnaise is so very easy to make. Especially if you have an immersion blender, and I do. This is quite simply a delicious salad. If you like dill, this is for you.
BISTRO POTATO SALAD - Delicious fresh flavors, and no mayonnaise. Boiled new baby potatoes and egg. This salad uses lovely baby salad greens, fresh herbs ( I used mint, dill, tarragon, parsley and chives, and a few spring onions.) A few thinly sliced crisp garden radishes complete the picture . . .
Amish Potato Salad
Yield: 4 - 6
Perfect for special occasions. I adapted this recipe from a cookbook, The Amish Cook by Elizabeth Coblentz. Its delicious. You can use either the cooked salad dressing (recipe provided) or you can use Miracle Whip. (The dressing makes 2 1/2 cups, but you will be able to use it for all sorts.)
Ingredients
For the Salad Dressing:
- 1 large free range egg
- 1 cup (240ml) water plus 1 TBS
- 2/3 cup (82.5 g) plain, all purpose flour
- 2 tsp dry mustard powder
- 2/3 cup (126.5 g) fine granulated sugar
- 1/2 cup (120ml) cider vinegar
- 3/4 cup (180ml) salad oil (I use light olive oil)
- 1 TBS lemon juice
For the salad:
- 4 hard boiled eggs, cooled
- 3 cups cooked, diced and chilled potatoes (with or without skins on)
- 1/4 cup (55g) of salad dressing or Miracle Whip
- 1 1/2 tsp American style prepared mustard
- 2 TBS cider vinegar
- 1/4 small onion, chopped fine
- 3/4 cup (150g) sugar
- 1 tsp salt
- black pepper to taste
- 2 stalks celery, chopped
- 2 TBS milk
Instructions
- Make the dressing a day ahead. It will keep for many weeks in the refrigerator.
- In a small bowl, lightly beat the egg with the 1 TBS of water.
- Mix the flour, mustard and sugar together in a saucepan, eliminating any lumps. Whisk in the remaining water, oil, lemon juice and vinegar. Heat over medium high heat for one minute, stirring constantly. The mixture will be quite thick.
- Add a bit of the hot mixture to the beaten egg to temper it and then return the whole lot to the saucepan. Cook for one minutes longer, until it has the consistency of mashed potatoes and is slightly off white in color.
- Remove from the heat, cover with wax paper and cool completely. Store in a covered jar in the refrigerator.
- Peel the eggs and mash them in a large bowl using a potato masher. Add the potatoes, salad dressing, mustard, vinegar, onion, sugar, salt, celery and milk. Mix everything together well. The salad will be moist, but it will absorb some of the dressing upon standing.
- Store covered in the refrigerator for 3 to 4 days.
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This delicious Greek Chicken & Cucumber Salad recipe is what summer eating is all about! Simple ingredients and fresh flavors, with minimal fuss!
Nobody wants to be spending all their time in the kitchen when they can be outside enjoying the warmer temperatures! Quick and easy recipes are the order of the day!
This recipe I am sharing with you today is one that I downsized from a recipe I found on the New York Times for a delicious Greek Chicken with Cucumber Feta Salad.
The original recipe served four people. There is only one of me and whilst I am keen to try new things, I don't want to be eating them four days in a row, although I can manage to enjoy it at least twice.
So I downsized it to feed only two people. I have also streamlined the instructions and made them a bit easier to understand. At least I think that I have!
This is built for two and deliciously keto, low carb and diabetic friendly as well!
.JPG "Greek Cucumber Salad")
What you have here is a delicious salad with very Mediterranean flavor and textures. Broken, bruised cucumbers, baby plum tomatoes, garlic, yogurt, feta cheese, salt and pepper.
I added a bit of red onion because I like the spark that it brings to the table, but you can leave it out by all means.
Something really wonderful happens to cucumbers when you bash them around a bit and bruise them. The exercise creates lots of rough edges which are perfect for soaking up all of that lovely yogurt dressing!
.JPG "Greek Chicken")
The chicken is likewise filled with flavor. Marinated for about 15 minutes in a garlicky yogurt and oregano marinade it becomes really tender.
I loved the garlic and herby flavor that the marinade gave to the chicken. It made the chicken really moist and juicy!
The chicken and the salad together were a brilliantly tasty combination!!
.JPG "Greek Chicken & Cucumber Salad")
WHAT YOU NEED TO MAKE GREEK CHICKEN & CUCUMBER SALAD
There is nothing spectacularly out of the ordinary here. Fresh an simple ingredients put together in an incredibly simple and delicious way!
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
.JPG "Greek Chicken & Cucumber Salad")
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
.JPG "Greek Chicken & Cucumber Salad")
You can use either full fat or low fat yogurt here. Both work well. I used fresh fat garlic cloves for this. My chicken was free range free from antibiotics chicken. I trimmed it of all the fat that I could.
I used dry oregano, but you could use fresh oregano. Just double the amount and chop it.
I used Kalamata olives in brine. I had to pit them and then tear them in half. Confession here, I always like to suck on the pits while I am working. They have loads of flavor in them.
.JPG "Greek Chicken & Cucumber Salad")
I used block feta cheese in brine that I found at the store which was made here locally in Nova Scotia. It was lovely. The brand is Holmestead. It has a lovely flavor and texture.
I have not been paid or given free product to tell you that either. I speak the truth as I find it. I am enjoying discovering new things now that I am back in Canada and I like to share them with you when I do.
I used local hothouse English cucumbers, which are all that are available to me in my small town, and baby plum tomatoes.
.JPG "Greek Chicken & Cucumber Salad")
HOW TO MAKE GREEK CHICKEN & CUCUMBER SALAD
This was really very simple to make. Whisk together the ingredients for the chicken marinade and then marinate it while you are making the salad.
The most unusual part of making this was the bashing of the cucumber to bruise and crack it. I had never done this myself. I had seen Molly Yeh do it on one of her programs the other day however and I was keen to try it.
I didn't have baby cucumbers, but I used half an English cucumber and just gave it a good bashing with the flat side of my meat pounder.
.JPG "Greek Chicken & Cucumber Salad")
Then I ripped it apart with my hands into small chunks, which sounds a lot more aggressive than it really was. I didn't bash it very hard, just bruised it and it broke apart very easily.
Apparently this helps to create nice craggy edges to help soak up all that dressing. Who knew?
Now that I have tried it I will be doing it regularly. I loved the resultant rough looking bits of cucumber! Much more interesting than flat cubes!
The dressing is made by mashing grated garlic, yogurt, crumbled feta and some seasoning together with a fork. Easy peasy, and oh so delicious. Do remember that feta cheese and olives are both very salty ingredients so be careful when salting the dressing.
.JPG "Greek Chicken & Cucumber Salad")
The marinated chicken is simply grilled until golden brown and down and then served along side of the salad. I grilled my chicken in my Cuisinart Griddler machine. I love the results it gives.
I had one of these in the UK which I used a lot and so it was one of the first things I purchased for myself back here in Canada. You can use either the ridged side of the plates, for grilling meats and panini, or the flat side for making pancakes, etc. It opens out flat for that purpose.
Its a really cool little machine. I have the waffle plates for it as well. Yummy!!
.JPG "Greek Chicken & Cucumber Salad")
Altogether this made for a really delicious and simple meal. It was quite healthy as well I think. I very much enjoyed it.
If you are looking for more chicken to grill might I recommend the following:
MORROCAN SPICED GRILLED CHICKEN & COUSCOUS SALAD - I love Moroccan flavours . . . cumin, coriander, cinnamon, garlic . . . lemon . . . olive oil . . . so delicious. Both the chicken and the salad benefit from them in this delicious summery recipe.
GRILLED PEANUT CHICKEN - A delicious marinade which yields a really tasty bit of chicken. I like to make extra marinade to dip the finished chicken in when I am eating it. Its just so tasty!
EASY CHICKEN GYROS - Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce. These are quick, easy and most delicious!
Greek Chicken & Cucumber Salad
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is simple to make, delicious and filled with flavor. Boneless, skinless chicken thighs are marinated and then grilled to perfection and served along side a deliciously creamy and crunchy salad!
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
Instructions
- Mix the garlic and yogurt for the chicken marinade together in a bowl. Season to taste with salt and pepper. Add the chicken, turning to coat it in the marinade. Cover and set aside while you begin the salad.
- Take the cucumber and bash it about a bit with the flat end of a meat pounder, until it is bruised and cracked. Tear it into 1/2 to 1 inch pieces and place into a colander along with the tomatoes. Add the salt and toss to combine. Leave to drain in the sink.
- Grease your grill or grill pan with a bit of oil. Heat to medium/high. Scrape off any excess marinade from the chicken and place into the grill/grill pan. Cook until it is well browned and releases easily from the pan on one side then flip and cook longer, until cooked through and the juices run clear. (5 to 7 minutes each side. If using a closed grill, 7 to 8 minutes altogether.)
- Leave to rest while you finish the salad.
- Measure the yogurt for the salad into a bowl. Add the garlic and feta cheese and mash well with a fork until you get a chunky paste. Shake the cucumbers to get rid of any excess moisture and add to the bowl along with the olives. Stir to combine and coat everything well. Season to taste with salt and black pepper. (Remember feta cheese and olives are salty.)
- Serve the grilled chicken with the salad on the side.
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I hope you will fall in love with this deliciously simple Pesto Potato Salad recipe I am sharing with you today. It is filled with delightfully fresh flavors, colors and textures!
It is a bit different than a regular potato salad in that there is n o creamy mayonnaise dressing. Instead the salad is simply dressed with pesto, which makes it a very simple make.
.JPG "Pesto Potato Salad")
You can either make your own homemade pesto to use with this tasty salad, or you can use a good store bought pesto.
Once my herb garden gets going I really like to make my own pesto from scratch. It is such a simple thing to make and has such a lovely color and fresh flavor.
You can find my recipe for a great homemade pesto here. Its a real favorite around here. Until then I am using a quality store bought fresh pesto. I do prefer the fresh over the jarred, but I can appreciate that its not always available, so just use the best that you can buy!
.JPG "Pesto Potato Salad")
Pesto is one of those ingredients that comes in really handy. It makes a tasty addition to sauces, or pizzas, garlic toasts, etc.
Chicken with Pesto and Mushroom Sauce is a real favorite of mine. It is rich and creamy and goes really well over rice.
.JPG "Pesto Potato Salad")
One Pan Pesto Fusilli is another favorite recipe I make. Quick, easy and delicious, its perfect for those busy nights when you are lacking in time and inspiration! You can't get much easier!!
In short, pesto is a kitchen ingredient that you never need to worry about using up. Plus it freezes well. I tend to freeze it in ice cube trays and then pop the cubes out and into a zip lock baggy, ready to grab a TBS here and there when I need it.
.JPG "Pesto Potato Salad")
Today though I used it to make a delicious potato salad inspired by one I found in a cookery book by Ellie Krieger entitled The Food You Crave. I love Ellie's recipes as they are really healthy and pretty simple.
The original recipe made 8 servings so I cut it in half to make 4. It will keep for up to three days so I have been enjoying it on the side for a couple days now! It really is delicious!
.JPG "Pesto Potato Salad")
WHAT YOU NEED TO MAKE PESTO POTATO SALAD
It really is simple and requires not a lot!
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
.JPG "Pesto Potato Salad")
If you want you can add a few other vegetables into the mix. Steamed crispy tender green beans are really nice as are baby peas, or snow peas, or even all three!
But it really is quite nice just the way it is!
.JPG "Pesto Potato Salad")
HOW TO MAKE PESTO POTATO SALAD
This is probably one of the easiest potato salads to make. You really can't go wrong.
Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.
Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.
Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
.JPG "Pesto Potato Salad")
This is really nice as a light lunch all on its own but really shines when paired up with proteins. I have enjoyed it with grilled chicken and fish.
True confession the last of it, I folded some good canned tuna into it and that was also fabulously tasty! It really is a truly versatile and tasty side dish! It may not be as attractive as some, but don't let that put you off as you will be missing out on something really special if you do!
Quick to make, incredibly easy and delicious. You couldn't ask for much more!
Pesto Potato Salad
Yield: 4
Prep time: 20 MinCook time: 5 MinTotal time: 25 Min
With beautiful red potatoes, crisp bell peppers and a punchy pesto dressing, this simple side salad is a real people pleaser.
Ingredients
- 3/4 pound of small red potatoes, scrubbed well, unpeeled
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1/2 medium yellow bell pepper, seeded and coarsely chopped
- 3 TBS Basil Pesto (click link for recipe) or store bought
- fine sea salt and freshly ground black pepper to taste
Instructions
- Steam the potatoes over boiling water for 15 to 20 minutes until the tip of a knife inserts easily, but the skins remain intact. Set aside to cool completely.
- Quarter the potatoes and place them in a bowl. Add the peppers and pesto, tossing gently together to thoroughly combine. Season to taste with salt and black pepper.
- Cover a refrigerate until completely cold. This salad will keep, covered, in the refrigerator for up to 3 days.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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