Potato Salad w/Egg

INGREDIENTS

1/3c sugar
1T cornstarch
1/2c milk
1/4c vinegar
1 egg
4T butter
3/4t celery seed
1/4t dry mustard
3/4t salt
1/4c chopped onion
1/4c mayo
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
Paprika

PREP

1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.

Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol

Red Quinoa Black Bean Salad

IMG_1329INGREDIENTS

Salad:
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces

Dressing:
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin

PREP

1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.

2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.

3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.

Mediterranean Quinoa

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INGREDIENTS

1T balsamic vinegar
1/4c lemon juice
1/4c EVOO
2c veggie or chicken broth
1c dry quinoa
1t garlic powder
Pinch of sea salt
1 whole cucumber, seeded & diced
1/2 pepper, red/orange/yellow
1T fresh garlic, minced
1/4c fresh chives, diced
1/2 yellow or red onion, diced
1/2c feta cheese. I love finding the Mediterranean spiced feta.

PREP

1. Mix balsamic vinegar, lemon juice, and EVOO. Set aside.

2. Using a medium sauce pan, mix together dry quinoa, chicken/veggie broth, garlic powder and salt. Follow cooking time on the quinoa. After it is finished, allow to cool.

3. Dice all veggies. Mix in vinegar, lemon juice, and EVOO.

4. After quinoa has cooled, mix with veggies. Gently mix in feta. Serve chilled. Enjoy!

Broccoli Salad – Sweet

INGREDIENTS

2 heads of broccoli
1c raisins
1/2c sunflower seeds
1lb bacon, cooked and crumbled (optional)

SAUCE

2c miracle whip
1c sugar
1/4c vinegar

PREP

Make sauce a day ahead of time for better taste. Mix with broccoli, raisins, sunflower seeds, and bacon.