Saturday, September 12, 2009

Red potato salad

I wanted to make a untraditional potato salad. I am very happy with the results. It tasted nice and light and wasnt to heavy on the tummy.

2 cups Small red potatoes
1 Green onions (sliced)
1/8 cup chives
1 tsp fresh dill
1 tbs greek yogurt
2 tbs lemon dressing
1.2 tsp mustard seeds
1 tbs olive oil

-Preheat oven to 375

-Cut potatoes into bite size pieces toss around in olive oil along with half your amount of sliced green onion and mustard seed. Put in preheated oven for 30 minutes.

-When potatoes are done pull them out and let them cool.

-After potatoes have cooled toss in the rest of the ingrediants. You can chill this and serve it but I prefer it at room temp.

I made mango and strawberry popsicle using fresh pureed fruit.

Tuesday, September 8, 2009

Egg Salad Sandwich

-Egg Salad Sandwich-

5 eggs
1 green onion (sliced thinly)
10 kalamata olives (diced)
1/2 tsp of fresh basil (minced finely)
1/8 cup chives
2 tbs of greek yogurt
1 tsp of mustard
pinch of red pepper flakes

1- How to cook your eggs. You want to gather eggs in a pot and pour in water until water level is 1 inch above eggs. Bring to a boil and turn off heat. Let sit for about 8 mins (at this point the eggs will still be cooking). Take eggs out of heated water and drop them in a bowl of ice water in order to stop them from over cooking.

2- Dice up eggs and fold in green onion, olives, basil, chives and red pepper flakes.

3- Next fold in greek yogurt and mustard.

Salt to taste and use as a sandwich filling along with a bed of lettuce.