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Improvisational Potatoes as part of an evening meal.
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Improvisational Potatoes with Apple, Peach and Cilantro

This recipe developed on the fly for a final vacation meal. It was orignally supposed to be some fried potatoes, but it drifted a bit. There were no spices save salt and pepper in the kitchenette, so we picked up some garlic and cilantro at a roadside stand. There were also some very nice peaches and apples that we got as well. The dairy products were refugees from the breakfast bar that were aquired earlier in the day. Just goes to show what you can do with some random ingredients.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Keyword: Potato, Quick meal, Side Dish
Servings: 2 People
Cost: $6.50

Equipment

  • Pot for boiling potatoes
  • Frying Pan
  • Cooktop or heating what-have-you

Ingredients

  • 3 Red Potatoes
  • 1 Apple
  • ½ Fresh Peach
  • 2 tbsp Butter or 8 butter servings liberated from the breakfast bar.
  • 3 cloves Garlic
  • 3 tbsp Cilantro
  • 1 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 3 tsp Half and Half or three servings of Half and Half liberated from the breakfast bar.

Instructions

  • Place potatoes in a pot and just cover with water. Add salt and bring to a boil. when boiling, turn off the heat and let the potatoes sit in the water until they cool.
  • Mince the garlic. Chop the cilantro. Wash and thinly slice the apple. Wash, peel, and finely slice the peach half. Put aside.
  • When cool, remove the potatoes from the water and slice in whatever way meets your fancy.
  • Heat the fry pan over medium. Add the butter. Add the garlic and cook for a minute or so.
  • Add the potatoes, and cook them for about five minutes.
  • Add the apple and peach and continue to cook for 10-15 minutes, stirring as needed.
  • Add the half and half and cilantro and cook for a wee bit more.
  • Serve and eat!!
Chicken, Cucumber, Avocado, Salad with Tomato and Olives
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Chicken, Cucumber, Avocado, Tomato, and Olive Salad

A cold salad that goes together quickly for a nice light summer meal.
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: Chicken, Quick Meals, Salad, Summer
Servings: 6 servings

Equipment

  • Knife and cutting board
  • Lemon juicer

Ingredients

  • 1 Rotisserie chicken deboned and shredded Skin on or off
  • 1 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices
  • 1 Large tomato sliced or chopped
  • 10 Yellow or Sungold cherry tomatoes
  • 1 Avocados peeled, pitted and diced
  • 1 Avocado peeled, pitted and diced
  • 10-12 Calamata Olives Whole or chopped
  • ½ Cup Flat leaf parsley chopped
  • 3 Tbsp  Olive oil Use the good stuff
  • 2-3 Tbsp Lemon or Lime Juice You can substitue your favorite dressing for the olive oil and citrus juice
  • Salt & Pepper to taste

Instructions

  • Mix together shredded chicken, cucumbers, tomatoes, cherry tomatoes, olives, avocados, and chopped parsley in a large salad bowl.
  • Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. Or, use your own favorite dressing.

Notes

Based on a recipe from cafedelites.com
Chicken, Cucumber, Avocado, Salad with Tomato and Olives
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0 from 0 votes

Chicken, Cucumber, Avocado, Tomato, and Olive Salad

A cold salad that goes together quickly for a nice light summer meal.
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: Chicken, Quick Meals, Salad, Summer
Servings: 6 servings

Equipment

  • Knife and cutting board
  • Lemon juicer

Ingredients

  • 1 Rotisserie chicken deboned and shredded Skin on or off
  • 1 1 large English (or continental) cucumber, halved lengthways and sliced into 1/4-inch thick slices
  • 1 Large tomato sliced or chopped
  • 10 Yellow or Sungold cherry tomatoes
  • 1 Avocados peeled, pitted and diced
  • 1 Avocado peeled, pitted and diced
  • 10-12 Calamata Olives Whole or chopped
  • ½ Cup Flat leaf parsley chopped
  • 3 Tbsp  Olive oil Use the good stuff
  • 2-3 Tbsp Lemon or Lime Juice You can substitue your favorite dressing for the olive oil and citrus juice
  • Salt & Pepper to taste

Instructions

  • Mix together shredded chicken, cucumbers, tomatoes, cherry tomatoes, olives, avocados, and chopped parsley in a large salad bowl.
  • Drizzle with the olive oil and lemon juice (or lime juice), and season with salt and pepper. Toss gently to mix all of the flavours through. Or, use your own favorite dressing.

Notes

Based on a recipe from cafedelites.com
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Peachy Cucumber Salad

A very quick and easy salad
Prep Time5 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Servings: 2

Equipment

  • Cutting Board
  • Knife

Ingredients

  • 1 Cucumber
  • ¼ tsp salt
  • 1 tbsp Peach White Balsamic Vinegar Available at Monadnock Oil & VInegar Peterborough, NH
  • 1 cup Cherry Tomatoes

Instructions

  • Wash and slice the cucumber
  • Lay the slices out on the cutting board and sprinke with salt. Let sit for 5-10 minutes
  • Splash with the Peach White Balsamic Vinegar and let sit for another 10 minutes.
  • Add to a bowl and toss with Cherry tomatoes and serve.
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Easy Roasted Potatoes

A simple recipe to roast potatoes on the grill.
Prep Time12 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Servings: 2

Equipment

  • Grill
  • Small Cookie Sheet
  • Aluminum Foil

Ingredients

  • 4 Medium Potatoes White, Red, Yellow, or whatever you fancy
  • 2 tbsp Garlic Olive Oil Available at Monadnock Oil & Vinegar in Peterborough, NH
  • ½ tsp Salt
  • tsp Onion Powder
  • ¼ tsp Black Pepper
  • ½ tsp Rosemary

Instructions

  • Light your grill and get it warming up.
  • Wash the potatoes and slice thinly
  • Place sliced potatoes in a bown and add Grlic Olive Oil. Toss gently.
  • Add Salt, Pepper, Onion Powder and Rosemary. Toss gently.
  • Line baking sheet with aluminum foil. Arrange potatoes on the sheet in as close to a single layer as you can.
  • Place the baking sheet with the potatoes on the grill. Close the lid and turn heat to medium.
  • Turn the potatoes every 10 minutes for 30 minutes, or until they are done the way you like them.
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Hummus

This is an easy recipe for hummus that's quite tasty
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Servings: 2 Cups

Equipment

  • Food Processor

Ingredients

  • 1 Can (15oz) Chickpeas
  • ¼ tsp Baking Soda
  • ¼ cup Fresh Lemon Juice 1-2 lemons
  • 1 clove Garlic rougly chopped
  • ½ cup Tahini
  • ½ tsp Cumin
  • 2-4 tsp Ice Water
  • 1 tbsp Olive Oil

Instructions

  • 1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

  • 2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • 3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • 4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • 5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • 6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • 7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
    Any of the following garnishes:  drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Notes

From:
https://cookieandkate.com
 
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Chocolate Goodness

A simple but tasty chocolate spread for your crackers
Prep Time10 mins
Cook Time0 mins
0 mins
Cost: 5

Ingredients

  • 1 container Creme Fraiche
  • 1/2 tsp Vanilla Extract
  • 1 container Vanilla Yogurt
  • 2-3 tbsp Cocca Powder
  • 1 tbsp sugar

Instructions

  • Mix together all ingredients in a small box and allow to chill for a bit. It's just that easy!
Print Recipe
0 from 0 votes

Hummus

This is an easy recipe for hummus that's quite tasty
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Snack
Servings: 2 Cups

Equipment

  • Food Processor

Ingredients

  • 1 Can (15oz) Chickpeas
  • ¼ tsp Baking Soda
  • ¼ cup Fresh Lemon Juice 1-2 lemons
  • 1 clove Garlic rougly chopped
  • ½ cup Tahini
  • ½ tsp Cumin
  • 2-4 tsp Ice Water
  • 1 tbsp Olive Oil

Instructions

  • 1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

  • 2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • 3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • 4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • 5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • 6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • 7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
    Any of the following garnishes:  drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Notes

From:
https://cookieandkate.com
 

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