Recipe: Not Your Usual Potato Salad
I usually have a photo with each recipe, but for some reason, I’ve never taken one of this potato salad! So, if you make this recipe and send me a good photo, I’ll post it here and give you photo credit! You can email it to me at laura@yourspiceoflife.com Thanks!
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Forget what your usual potato salad tastes like…. this is a whole new approach!
Ingredients:
3 lbs. thin-skinned potatoes (red bliss, Yukon Gold, etc), cut into 1/2″ pieces
1/2 cup extra virgin olive oil
1/2 cup golden raisins
1/2 cup dark raisins
1 cup finely diced red onion
2 T white wine vinegar, plum vinegar or white cider vinegar
1 T Hurricane Curry spice blend
sea salt
Method:
Boil the potatoes in salted water until tender but still firm inside.
Drain cooked potatoes in colander.
Add olive oil to bottom of the hot pot. Turn heat to low.
Add diced onions and the raisins.
Add vinegar.
Stir in Hurricane Curry.
Keeping mixure on low heat, stir for 2 minutes.
Turn off heat, add cooked potatoes from colander
Very gently, turn the potatoes until they are all coated.
Taste for salt; add ground sea salt if desired.
Serve warm or at room temperature.
Recipe: Mexican Molé Soup with Beef & Rice
I own over 30 cookbooks, yet I admit that I seldom crack them open — except for this one: “What’s Cooking: SOUPS” by Carole Clements.
It’s the variety of recipes that hooked me, along with some real standouts like the Molé Soup that follows below (note: Molé, not mole as in the furry animal — that’s in a different cookbook).
I generally do my own thing in the kitchen, but when you do that, you are limited by your own experience. In other words, even if you have a pretty wide repertoire of tastes and cuisines, it is unlikely that you will be able to whip up a Senegalese dish, while at the same time having a reference point for British-style dishes and Asian and Mediterranean AND North African.
The timing was perfect to receive this book as a gift: my friend Mike knew that I was preparing weekly soups for The Village Scoop here in Hillsdale, along with several private customers. I had wanted to go as many weeks as possible without repeating any soup, and it was starting to become a challenge.
Recipe: Bread, rolls, pizza, oh my!
I have learned how to bake bread… and I feel like I have just invented fire. Yeah, I am Wonder Woman.
You have no idea how proud (and surprised) I am at this accomplishment! Why did I think that making bread was beyond my capabilities?
Recipe: Light & Easy Seafood Chowder
Goodness sake, it’s April 19th and it still doesn’t feel like Spring yet! I’m still in “warm and filling” mode, for my weekly soup creations.
When I was deciding what to make this week, an old favorite came to mind: this intensely flavorful chowder that gets all steamy and fragrant, but that’s super easy to make. If that’s not enough, it’s a LOT lighter than most chowders — no butter, flour or cream.
Recipe: Spicy Grilled Cod
You’ve heard that fish can be a valuable part of a healthy diet. It’s naturally low-fat, high in protein, and easy on the calories (depending on how you prepare it). The health benefits read like an alphabet: fish can help to prevent asthma, fuel your brain, stave off some cancers, lower your risk of dementia, and more.
Recipe: Rockin’ Moroccan Chicken Stew with Couscous
This is my first “illustrated” recipe!
The steps for making this Moroccan Chicken Stew are not complicated, but I thought it would be fun to show you the instructions along the way — you know, the whole picture is worth 1000 words thing.
This dish is a variation of my Moroccan Lamb Stew, subbing chicken thighs, because some people just don’t, or won’t, do lamb. Read the rest of this entry
Recipe: “Don’t be a turkey 4-bean chili”
It’s chili time!
Yesterday, I took part in a chili cook-off at Catamount Ski here in Hillsdale. This incredibly busy ski resort repeated one of their most popular events, inviting over 20 local chefs and amateurs to compete for prizes and bragging rights. It only cost each guest $5 to taste all of the dishes, and the competitors each paid $10 to enter. All of these proceeds went to the Roe Jan Food Pantry.
The Tavern was absolutely packed, with diners, skiers, cooks and even members of the press. We all lined up proudly with our chili creations in front of us, doling out samples to hundreds of people. Read the rest of this entry
Do you judge a book by its cover?
It’s an old adage — “don’t judge a book by its cover”. Taking this literally, unless you are a well-known author, the cover is often the only way that people will stop to look at your book.
The same is true of food products. If you are a new kid on the food block, your label may be the only thing that catches a customer’s attention. So it pays to spend a little time thinking about your labels.
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